Fast determination of 26 amino acids and their content changes in royal jelly during storage using ultra-performance liquid chromatography

Wu, Liming; Zhou, Jinhui; Xue, Xiao‐Feng; Li, Yi; Zhao, Jing

doi:10.1016/j.jfca.2008.10.022

Cited by 69 publications

(44 citation statements)

References 29 publications

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“…The average TAA content in fresh and commercial RJ was 129±10 mg/g and 114 ±8 mg/g, respectively. These data were also in agreement with previous literature [15].…”

Section: Resultssupporting

confidence: 94%

“…As has been reported by Liming et al [15], the average content of FAA in fresh RJ was 9.2 mg/g and Pro was the major amino acid with an average concentration of 3.2-3.5 mg/g. The same authors reported that the major FAAs were Pro, Lys, Glu, Gln.…”

Section: Resultssupporting

confidence: 81%

“…FAAs are involved in the browning process that occurs during the commercial storage of food. Our review of the literature showed that there are few papers related to the determination of amino acids in RJ samples [13][14][15] and one article is based on determination of FAAs in dietary supplements containing RJ [16]. According to Liming et al [15] the average contents of FAA and TAA in fresh RJ were 9.21 mg/g and 111 mg/g, respectively; the major FAAs were Pro, Gln, Lys, Glu, and the most abundant TAAs were Asp, Glu, Lys and Leu.…”

Section: Introductionmentioning

confidence: 99%

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Determination of amino acids and protein content in fresh and commercial royal jelly from Bulgaria

Balkanska¹,

Zhelyazkova²

2015

Bull. Chem. Soc. Eth.

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ABSTRACT. Royal jelly (RJ) is popular among consumers around the world due to its perceived health benefits. The purpose of this study was to assess the levels of free and total amino acid profile as well as protein content in order to characterize Bulgarian RJ samples. A total of 17 fresh and commercial RJ samples from different regions of Bulgaria were analyzed. The results obtained show that proline (Pro), lysine (Lys), methionine (Met), aspartic acid (Asp), cysteine (Cys), histidine (His) were major free amino acids (FAAs) in RJ. The average content of Pro was 2.3 mg/g. The FAA content ranged from 5.5 to 6.2 mg/g of RJ. The most abundant total amino acids (TAAs) were aspartic acid (Asp), glutamic acid (Glu), lysine (Lys), leucine (Leu), serine (Ser) and proline (Pro). The average TAA content in fresh and commercial RJ were 129±10 and 114±8 mg/g, respectively. The results obtained for TAA content were used to establish a range for amino acid composition of Bulgarian RJ. The content of proteins was higher in fresh RJ than in commercial samples and this difference was significant (p<0.05). The following ranges were observed for fresh and commercial samples 14.7-17.3 and 12.5-14.9 mg/g, respectively.

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“…The average TAA content in fresh and commercial RJ was 129±10 mg/g and 114 ±8 mg/g, respectively. These data were also in agreement with previous literature [15].…”

Section: Resultssupporting

confidence: 94%

Section: Resultssupporting

confidence: 81%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Determination of amino acids and protein content in fresh and commercial royal jelly from Bulgaria

Balkanska¹,

Zhelyazkova²

2015

Bull. Chem. Soc. Eth.

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“…Many studies on 10-10-HDA content (Kamakura et al, 2001c), the ratios of the stable isotopes of the elements C and N, the fatty acid composition (Sabatini et al, 2009) concerned with authenticity, qualification, and standardization of RJ have been carried out. Many indices to measure RJ freshness related to moisture, protein, total sugar, acidity levels and superoxide dismutase activity (Zheng et al, 2011), chromogenic reaction with HCl (Zheng et al, 2012), furosine (Messia et al, 2005), and changes in the content of amino acids (Wu et al, 2009) have been proposed. However, these indices either lack reliability as they are influenced by various factors or require complex sample preparation and expensive equipment, such HPLC for quantification.…”

Section: Discussionmentioning

confidence: 99%

Determination of royal jelly freshness by ELISA with a highly specific anti-apalbumin 1, major royal jelly protein 1 antibody

Shen

Wang

Zhai

et al. 2015

J. Zhejiang Univ. Sci. B

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Major royal jelly protein 1 (MRJP1), designated apalbumin 1, has been regarded as a freshness marker of royal jelly (RJ). A MRJP1-specific peptide (IKEALPHVPIFD) identified by bioinformatics analysis of homologous members of the major royal protein family was synthesized and used to raise polyclonal anti-MRJP1 antibody (anti-SP-MRJP1 antibody). Western blot analysis showed that anti-SP-MRJP1 antibody only reacted with MRJP1 in RJ. In contrast, the previously reported antibody against recombinant MRJP1 (anti-R-MRJP1 antibody) reacted with other members of MRJP family in RJ. Enzyme-linked immunosorbent assay (ELISA) using anti-SP-MRJP1 antibody demonstrated that MRJP1 content in RJ stored at 40 °C significantly degraded by 37.3%, 55.9%, 58.0%, 60.6%, 65.7%, 72.7%, and 73.1% at 7, 14, 21, 28, 35, 42, and 49 d, respectively, when compared with MRJP1 content in fresh RJ (0 d). Optical density analysis of MRJP bands from sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profiles demonstrated that the degradation of MRJP1, MRJP2, MRJP3, and MRJP5 in RJ was strongly and positively correlated with the period of storage (P<0.0001). Our results indicated anti-SP-MRJP1 antibody was highly specific for MRJP1, and ELISA using the antibody is a sensitive and easy-to-use method to determine the freshness and authenticity of RJ.

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“…Proteins are important components in RJ, but are not good indicators of freshness since a study showed that the amino acid composition of RJ failed to vary linearly with storage time [9]. Other parameters have also been proposed for RJ freshness which includes glucose oxidase enzyme activity and furosine contents [3].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Royal Jelly by Electrospray Ionization Mass Spectrometry Fingerprinting

Schmidt¹,

Cunha²,

Eberlin³

2015

Mass Spectrom Purif Tech

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Royal jelly is an apicultural product, fed to the queen bee and consumed by humans as a health food and traditional medicine; hence its beneficial effects on human health have been the subject of several studies. Since royal jelly is obtained in small amounts and reaches a high market price, it is often adultered with other cheaper substances. since it is prone to degradation at room temperature, lyophilization is used to prolong its shelf life. Due to the complex composition of royal jelly, several different parameters need to be evaluated to determine of freshness, purity and quality; consuming an appreciable amount of sample and time. In this work, electrospray ionization mass spectrometry (ESI-MS) fingerprinting was carried out in the negative ion mode on a high resolution FT-ICR mass spectrometer; marker compounds were identified by comparison of their high resolution mass with data from literature. ESI-MS fingerprinting was capable of characterizing natural, lyophilized, degraded and adultered samples of royal jelly, and indicate marker compounds for each set of samples, with the aid of Principal Component Analysis. The complete analysis, from a simple extraction procedure to ESI (-)-MS fingerprinting, takes only a few minutes and consumes only 50 mg per sample. Therefore, large numbers of samples can be quickly evaluated for purity and freshness in a singleshot approach, while using small amounts of royal jelly per analysis.

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Fast determination of 26 amino acids and their content changes in royal jelly during storage using ultra-performance liquid chromatography

Cited by 69 publications

References 29 publications

Determination of amino acids and protein content in fresh and commercial royal jelly from Bulgaria

Determination of amino acids and protein content in fresh and commercial royal jelly from Bulgaria

Determination of royal jelly freshness by ELISA with a highly specific anti-apalbumin 1, major royal jelly protein 1 antibody

Characterization of Royal Jelly by Electrospray Ionization Mass Spectrometry Fingerprinting

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