Hydrophilic Chromatographic Determination of Carnosine, Anserine, Balenine, Creatine, and Creatinine

Mora, Leticia; Sentandreu, Miguel Ángel

doi:10.1021/jf0703809

Cited by 114 publications

(97 citation statements)

References 27 publications

(37 reference statements)

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Section: Resultsmentioning

confidence: 99%

“…The separation conditions were a linear gradient from 0 to 100% of solvent B in 25 min at a flow rate of 0.5 mL/min. The eluting solution was monitored using a photodiode array detector at a wavelength of 214 nm for creatine, whereas a wavelength of 236 nm was used for creatinine detection (Mora et al, 2007).Sensory evaluation To determine the role of creatine/ creatinine content on the taste of herring fillet during drying, food grade creatine and creatinine (either alone or mixed with different ratios), and WSE from dried herring fillet were added to the Japanese noodle soup (JNS) and presented to the trained sensory panelists. Sensory evaluation was carried out following the method of Ueda et al (1997) with slight modification.…”

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confidence: 99%

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Effect of Drying on Creatine/Creatinine Ratios and Subsequent Taste of Herring (Clupea pallasii) Fillet

Shah

Ogasawara

Kurihara

et al. 2013

FSTR

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This study was conducted to investigate the effect of drying time on creatine/creatinine ratios, and subsequently taste of herring fillet. Creatine and creatinine contents were quantified during drying of herring fillet by hydrophilic interaction liquid chromatography (HILIC) and their effect on sensory perception was determined. Results showed that creatine content decreased significantly (p < 0.05), while creatinine content increased during the drying period. Creatinine/creatine ratio of herring fillet increased significantly (p < 0.05) up to the eighth day of drying and plateaued out thereafter. Sensory evaluation revealed that addition of a mixture of creatine and creatinine (at the ratio between 95:5 and 75:25) to the Japanese noodle soup resulted in optimum flavor enhancement of soup characteristics such as thickness, mouthfulness and continuity. These results suggest that for dried herring fillet, optimum creatinine/creatine ratios are reached after 10 days of drying.Keywords: herring, seafood processing, creatine, creatinine, taste, sensory evaluation *To whom correspondence should be addressed. E-mail: azad_shh@yahoo.com † Present address: School of Agriculture and Rural Development, Bangladesh Open University, Gazipur-1705, Bangladesh IntroductionDried herring (Clupea pallasii) fillet (migaki nishin in Japanese) is highly appreciated as an ingredient in savory dishes due to its flavor enhancing properties. In particular, addition of dried herring fillet to noodle soup enhances flavor characters, such as thickness, mouthfulness, and continuity. These flavor characters are often called kokumi in Japanese. In Japan, processing of herring fillets are usually carried out by drying under controlled conditions. Processors usually sell their products after 10 days of drying. It is thought that this is the period required for herring fillet to obtain its unique taste and flavor. Although, its primary purpose is preservation, drying gives the product a characteristic taste and flavor (Shah et al., 2009a).During the processing of dried herring fillet, a large number of biochemical reactions occur, some of which lead to improved quality and taste. Dried herring fillet contains a large number of compounds of interest including creatine and creatinine. Creatine ( Fig. 1) and its phosphorylated derivative phosphocreatine are key components of the energy delivery process in several tissues. Moreover, creatine plays a vital role in the energy metabolism of skeletal muscle, providing the necessary energy for vigorous muscle contraction (Wyss and Kaddurah-Daouk, 2000). In contrast, in the muscle tissue, creatine is converted into creatinine (Fig. 1) non-enzymatically by intramolecular dehydration. This nonenzymatic conversion takes place easily under heating conditions such as meat cooking (del Campo et al., 1998) and heat increases the reaction rate (Wyss and Kaddurah-Daouk, Materials Herring (Clupea pallasii), captured at the coast of Kamchatka Peninsula, Russia, in October 2009 was obtained from a fishery processing c...

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Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

Effect of Drying on Creatine/Creatinine Ratios and Subsequent Taste of Herring (Clupea pallasii) Fillet

Shah

Ogasawara

Kurihara

et al. 2013

FSTR

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“…The reaction was stopped by the addition of 0.45 ml of acetonitrile. Precipitated protein was removed by centrifugation (13,000 ϫ g for 10 min), and the clear supernatants were analyzed by HPLC-HILIC according to a slightly modified method of Mora et al (23). Briefly, carnosine and anserine were separated by the gradient mode on Ascentis Express HILIC (2.1 ϫ 100 mm, 2.7 m) using Acquity UPLC (Waters).…”

Section: H]methyl Group From S-[methyl-mentioning

confidence: 99%

UPF0586 Protein C9orf41 Homolog Is Anserine-producing Methyltransferase

Drożak

Piecuch

Poleszak

et al. 2015

Journal of Biological Chemistry

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Background:Anserine is an abundant dipeptide in vertebrate skeletal muscles. Results: We identified UPF0586 protein C9orf41 homolog as a carnosine N-methyltransferase, responsible for anserine formation in rat muscle. Conclusion: Besides being a carnosine N-methyltransferase, UPF0586 protein is likely to be a novel peptide or protein methyltransferase in eukaryotes. Significance: This molecular identification will help to elucidate physiological functions of UPF0586 protein in eukaryotes.

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“…The content of carnosine, anserine, and creatine were determined using the method of Mora et al (2007) with some modifications. Each DFDS sample (2 g) was homogenized with 7.5 mL of 0.01 N HCl at 13,500 rpm for 1 min, and then centrifuged at 17,030×g for 15 min.…”

Section: Preparation Of Dfds Samplesmentioning

confidence: 99%

Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail

et al. 2015

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The aim of this study was to compare the bioactive and taste-related compounds in defatted freeze-dried chicken soup (DFDS) made from Korean native chickens (Woorimatdag TM , KNC) and commercial broilers (CB) available at retail. The betaine, carnitine, histidine dipeptide, creatine, nucleotide, free amino acid content, and fatty acid composition were analyzed in six DFDS samples from each breed. Histidine dipeptides were not detected in any DFDS samples. DFDS made with KNC had significantly higher betaine, carnitine, inosine-5′ -monophosphate, inosine, and cysteine content compared to that prepared from CB. Furthermore, lipid layer separated from soup made with KNC showed a significantly higher linoleic, α-linolenic, arachidonic, and docosahexaenoic acid content, and lower saturated fatty acid content. In addition, DFDS from CB possessed a higher valine, isoleucine, leucine, phenyalanine, methionine, creatine, and hypoxanthine content than that from KNC. Our findings suggest that DFDS from KNC was qualitatively superior due to enhanced nutritional and taste-related factors compared to that made with CB.

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Hydrophilic Chromatographic Determination of Carnosine, Anserine, Balenine, Creatine, and Creatinine

Cited by 114 publications

References 27 publications

Effect of Drying on Creatine/Creatinine Ratios and Subsequent Taste of Herring (Clupea pallasii) Fillet

Effect of Drying on Creatine/Creatinine Ratios and Subsequent Taste of Herring (Clupea pallasii) Fillet

UPF0586 Protein C9orf41 Homolog Is Anserine-producing Methyltransferase

Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail

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