Development of a HPLC method combined with ultraviolet/diode array detection for determination of monosodium glutamate in various food samples

Soyseven, Murat; Aboul‐Enein, Hassan Y.; Arlı, Göksel

doi:10.1111/ijfs.14661

Cited by 13 publications

(6 citation statements)

References 25 publications

(36 reference statements)

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“…Therefore, the yield of γ-glutamyl peptides can be evaluated by measuring the reduced content in the free-state Gln before and after the transpeptidation reaction. Determination of Gln content in protein hydrolysate was performed according to a recent study with slight modifications . Derivatization was carried out with OPA and 2-mercaptoethanol as reagents, and separation and elution were performed by RP-HPLC under isocratic mode.…”

Section: Methodsmentioning

confidence: 99%

“…Determination of Gln content in protein hydrolysate was performed according to a recent study with slight modifications. 25 Derivatization was carried out with OPA and 2mercaptoethanol as reagents, and separation and elution were performed by RP-HPLC under isocratic mode. The derivative was prepared by adding 10 μL ofβ-mercaptoethanol in 0.4 mol/L boric acid solution (pH = 9.5) with OPA of 25 mg dissolved in methanol (1 mL).…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Protein Hydrolysates from Pleurotus geesteranus Modified by Bacillus amyloliquefaciens γ-Glutamyl Transpeptidase Exhibit a Remarkable Taste-Enhancing Effect

Xia

et al. 2022

J. Agric. Food Chem.

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Long-term high salt intake exerts a negative impact on human health. The excessive use of sodium substitutes in the food industry can lead to decreased sensory quality of food. γ-Glutamyl peptides with pronounced taste-enhancing effects can offer an alternative approach to salt reduction. However, the content and yield of γ-glutamyl peptides in natural foods are relatively low. Enzyme-catalyzed synthesis of γ-glutamyl peptides provides a feasible solution. In this study, Pleurotus geesteranus was hydrolyzed by Flavourzyme to generate protein hydrolysates. Subsequently, they were modified by Bacillus amyloliquefaciens γ-glutamyl transpeptidase to generate γ-glutamyl peptides. The reaction conditions were optimized and their taste-enhancing effects were evaluated. Their peptide sequences were identified by parallel reaction monitoring with liquid chromatography–tandem mass spectrometry and analyzed using molecular docking. The optimal conditions for generation of γ-glutamyl peptides were a pH of 10.0, an enzyme condition of 1.2 U/g, and a reaction time of 2 h, which can elicit a strong kokumi taste. Notably, it exhibited a remarkable taste-enhancing effect for umami intensity (76.07%) and saltiness intensity (1.23-fold). Several novel γ-glutamyl peptide sequences were found by liquid chromatography–tandem mass spectrometry, whereas the binding to the calcium-sensing receptor was confirmed by molecular docking analysis. Overall, γ-glutamyl peptides from P. geesteranus could significantly enhance the umami and salt tastes, which can serve as promising taste enhancers.

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Section: Methodsmentioning

confidence: 99%

Section: ■ Materials and Methodsmentioning

confidence: 99%

Protein Hydrolysates from Pleurotus geesteranus Modified by Bacillus amyloliquefaciens γ-Glutamyl Transpeptidase Exhibit a Remarkable Taste-Enhancing Effect

Xia

et al. 2022

J. Agric. Food Chem.

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“…because daily chemical food additive Monosodium glutamate as flavoring agent intake may be difficult due to unknown concentration of the additives prevalent in the processed hen meat. 27,25,17,[28][29][30][31][32][33][34][35][36][37][38][39][40][41][42][43][44][45]…”

Section: Discussionmentioning

confidence: 99%

Prevalence of food additive in hen meat products

Eldin IM,

T Abou Sayed Ahmed,

M Hassan

et al. 2023

JDVAR

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The present investigation aimed to assess chemical monosodium glutamate as flavoring agent in processed hen meat products. One hundred random of processed hen meat samples were estimated. The highest concentration mean± SE chemical Food additive Monosodium glutamate (mg/g.) as an flavoring agent was found in samples of canned hen (3.950 ± 0.51) than in hen pannae samples (1.850 ± 0.28), hen minced meat samples were the highest concentration (2.750 ± 1.05), followed by hen shawerma samples (1.730 ± 0.220), and fried hen meat samples (1.470 ± 0.850) mg/g. of chemical Food additive Monosodium glutamate as flavoring agent. So, the current estimated chemical Food additive Monosodium glutamate as flavoring agent contents in the examined processed hen samples were less than the acceptable levels stated by Egyptian Standards, FDA stated that contamination of the examined chicken meat samples in this study revealed that the amount of chemical monosodium glutamate as flavoring agent causing reactions in human being ranged from 0.500 to 3.00 mg. so a typical serving of a foodstuff with added chemical Monosodium glutamate as flavoring agent has less than 0.50 g. of Monosodium glutamate as flavoring agent. Reduction the public health hazards of exposure to these food additives as flavoring agent. The corrected and safe doses of chemical Food additive Monosodium glutamate as flavoring agent in food of human.

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“…The collected samples were preserved in an icebox then transferred to lab without undue delay and subjected to analyze MSG as follow: -2.2. Monosodium glutamate in meat samples by using HPLC-UV/DAD (Soyseven et al, 2021…”

Section: Collection Of Samplesmentioning

confidence: 99%

Assessment of Monosodium glutamate in some meat products

Ayad

2022

Benha Veterinary Medical Journal

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Monosodium glutamate is an excellent flavor enhancer that can be found in a variety of foods. Its determination is crucial because it is linked to the sanitary quality of food and human health. This study aimed to assess monosodium glutamate (MSG) levels in some meat products collected from local markets in Cairo, Egypt. Fifty random samples of meat products were estimated by the HPLC-ultraviolet/diode array method. In general, there was no significant variations in MSG levels between samples (P > 0.05). The highest mean ± SE of MSG concentration (mg/gm) was found in chicken nuggets (3.95 ± 0.51) than in chicken burgers (1.85 ± 0.28). At the same time, beef sausage samples were the highest (2.75 ± 1.05), followed by beef burger (1.73 ± 0.22), and finally beef kofta (1.47 ± 0.85) mg/gm. of MSG. Fortunately, current estimated MSG contents in the examined products were less than the permissible limits set by EOS. More attention and strict regulations to reduce the risk of health hazards of these additives with accumulative exposure. Authorities must work together to determine the appropriate and safe levels of MSG in humans.

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Development of a HPLC method combined with ultraviolet/diode array detection for determination of monosodium glutamate in various food samples

Cited by 13 publications

References 25 publications

Protein Hydrolysates from Pleurotus geesteranus Modified by Bacillus amyloliquefaciens γ-Glutamyl Transpeptidase Exhibit a Remarkable Taste-Enhancing Effect

Protein Hydrolysates from Pleurotus geesteranus Modified by Bacillus amyloliquefaciens γ-Glutamyl Transpeptidase Exhibit a Remarkable Taste-Enhancing Effect

Prevalence of food additive in hen meat products

Assessment of Monosodium glutamate in some meat products

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