Quantitative separation of 4-hydroxyproline from skeletal muscle collagen by micellar electrokinetic capillary electrophoresis

Chu, Qingyi; Evans, Bradford T.; Zeece, Michael G.

doi:10.1016/s0378-4347(97)00007-8

Cited by 22 publications

(9 citation statements)

References 21 publications

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“…In the second step imino acids were reacted with phenyl isothiocyanate. The labelling method was rapid and the HYP values determined in the biological samples were found to be in close agreement with conventional methods [105].…”

Section: Detection and Determination Of Meat Extenderssupporting

confidence: 56%

“…The unique amino acid composition of collagen, which contains considerable amounts of 4-hydroxyproline (HYP), affords a means by which collagen content of a sample may be estimated, thus the analysis of HYP has become accepted as a quality marker in meat products [104]. Although previous methods for analysis of HYP have predominantly used high-performance liquid chromatography (HPLC) with pre-column derivatization techniques, more recently CE has also proven to be an excellent tool for its analysis [105].…”

Section: Detection and Determination Of Meat Extendersmentioning

confidence: 99%

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Caillary electrophoresis for the analysis of meat authenticity

Vallejo-Córdoba¹,

González‐Córdova

Mazorra-Manzano

et al. 2005

J of Separation Science

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In this overview, different meat authenticity issues are presented, as well as a wide variety of methods available for meat authentication. Unlike chromatographic, traditional gel electrophoretic, or immunological methods, which have been routinely used in analytical laboratories, the application of capillary electrophoresis (CE) is relatively new in solving meat authentication issues. Several unique CE applications based on meat protein fingerprinting are discussed for the analysis of meat species in unheated meat products. For protein data interpretation, pattern recognition is used to account for the natural variability present within the same meat species. While gel DNA-based methods are widely used for determining meat species in heat processed products, few DNA-based methods utilizing CE have been reported. Moreover, the methods reported are qualitative or semiquantitative. Thus, the need for quantitative competitive PCR CE methods in the determination of meat species is addressed. For the determination of meat extenders, CE methods were either protein-based or based on specific markers. Polyphenols are used as specific markers for soy detection and hydroxyproline is used as a specific marker for collagen determination. Finally, the potential of electrophoretically mediated miroanalysis (EMMA) for the detection of meat that may have been previously frozen and retailed as "fresh" is highlighted.

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Section: Detection and Determination Of Meat Extenderssupporting

confidence: 56%

Section: Detection and Determination Of Meat Extendersmentioning

confidence: 99%

Caillary electrophoresis for the analysis of meat authenticity

Vallejo-Córdoba¹,

González‐Córdova

Mazorra-Manzano

et al. 2005

J of Separation Science

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“…The specificity of reaction of OPA to only the primary amino group was utilized by Chu et al. In the first step, primary AAs from hydrolyzed skeletal muscle collagen were derivatized and OPA derivatives were precipitated under acidic conditions; in the second step the imino acids 3‐ and 4‐hydroxyproline were further derivatized using phenylisothiocyanate [83].…”

Section: O‐phthaldialdehydementioning

confidence: 99%

Homocyclic o‐dicarboxaldehydes: Derivatization reagents for sensitive analysis of amino acids and related compounds by capillary and microchip electrophoresis

Celá

Glatz

2020

Electrophoresis

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Amino acids are essential compounds for living organisms, and their determination in biological fluids is crucial for the clinical analysis and diagnosis of many diseases. However, the detection of most amino acids is hindered by the lack of a strong chromophore/fluorophore or electrochemically active group in their chemical structures. The highly sensitive determination of amino acids often requires derivatization. Capillary electrophoresis is a separation technique with excellent characteristics for the analysis of amino acids in biological fluids. Moreover, it offers the possibility of precapillary, on‐capillary, or postcapillary derivatization. Each derivatization approach has specific demands in terms of the chemistry involved in the derivatization, which is discussed in this review. The family of homocyclic o‐dicarboxaldehyde compounds, namely o‐phthalaldehyde, naphthalene‐2,3‐dicarboxaldehyde, and anthracene‐2,3‐dicarboxaldehyde, are powerful derivatization reagents for the determination of amino acids and related compounds. In the presence of suitable nucleophiles they react with the primary amino group to form both fluorescent and electroactive derivatives. Moreover, the reaction rate enables all of the derivatization approaches mentioned above. This review focuses on articles that deal with using these reagents for the derivatization of amino acids and related compounds for ultraviolet‐visible spectrometry, fluorescence, or electrochemical detection. Applications in capillary and microchip electrophoresis are summarized and discussed.

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“…For example, the derivatization of hydroxyprolines (3-and 4-hydroxyproline) by phenyl isothiocyanate could be used for their quantification [41]. Phenylthiohydantoin (PTH) derivatives of 3-and 4-hydroxyproline (Hyp) were separated using (MEKC).…”

Section: Collagenous Amino Acids and Cross-linksmentioning

confidence: 99%