Simultaneous determination of tryptophan, kynurenine, kynurenic and xanthurenic acids in honey by liquid chromatography with diode array, fluorescence and tandem mass spectrometry detection

Soto, María E.; Ares, Ana M.; Nozal, Marı́a J.; Bernal, José

doi:10.1016/j.chroma.2011.06.105

Cited by 32 publications

(29 citation statements)

References 30 publications

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“…Potatoes contain one of the highest concentrations of KYNA among food. It is worth mentioning that only various kinds of honey contain more KYNA than potatoes [23, 34, 35]. Since potatoes are widely known as a constituent of an everyday diet, not only in the form of tubers but also other types of food, we measured the concentration of KYNA in some potato-related products.…”

Section: Discussionmentioning

confidence: 99%

Potato- An Important Source of Nutritional Kynurenic Acid

Turski

Kamiński

Zgrajka

et al. 2012

Plant Foods Hum Nutr

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Kynurenic acid (KYNA) is a metabolite of tryptophan which is formed along the kynurenine pathway. KYNA may possess neuroprotective, anti-inflammatory, antioxidant and antiproliferative properties. This study measured the concentration of KYNA in various varieties of potatoes and products made from potatoes. KYNA content was determined by means of the high-performance liquid chromatography with fluorescence detection. KYNA was found in all 16 studied varieties of potato tubers in amounts varying from 0.239 to 3.240 μg/g dry weight. The content of KYNA in potato tubers declined during long-term storage. The content of KYNA in French fries varied from 0.100 to 0.646 μg/g dry weight. KYNA content in potato crisps was 0.478 and 0.576 μg/g dry weight. Hence, all in all, we concluded that the amount of KYNA potentially delivered to the human body in potatoes and various foods produced from potatoes is high and might be compared to the amount of KYNA present in a maximum daily dose of popular herbs and herbal medicines.

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Section: Discussionmentioning

confidence: 99%

Potato- An Important Source of Nutritional Kynurenic Acid

Turski

Kamiński

Zgrajka

et al. 2012

Plant Foods Hum Nutr

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“…KYN is able to cross the BBB and is degraded to other neuroactive compounds, including the neurotoxic quinolinic acid and the neuroprotective and antioxidant kynurenic acid. The presence of kynurenine and its metabolites has been reported in various foods such as milk [17], honey [18], potatoes, meat, and eggs [19].…”

Section: Introductionmentioning

confidence: 99%

Evolution of tryptophan and its foremost metabolites’ concentrations in milk and fermented dairy products

2016

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“…While many scientific attempts have been made for TRP determinations in biological and pharmaceutical samples [30][31][32][33][34], as well as in non-dairy food items [25,35,36], very few works have been reported in the literature about TRP determinations in dairy products, and in particular in yoghurt.…”

Section: Methods Validationmentioning

confidence: 99%

Rapid Determination of Total Tryptophan in Yoghurt by Ultra High Performance Liquid Chromatography with Fluorescence Detection

Ritota

Manzi

2020

Molecules

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Tryptophan (TRP) is an essential amino acid which cannot be synthesized by humans and animals, but has to be supplied by exogenous sources, notably through the diet. The bulk of dietary TRP flows into the synthesis of body’s proteins, but the TRP metabolism also involves several biochemical reactions (i.e., serotonin and kynurenine pathways). Defects in the TRP transport mechanism or catabolism are related to a large number of clinical abnormalities. Therefore, dietary TRP intake is necessary not only for the body’s growth but also for most of the body’s metabolic functions. Among protein-based foods, milk proteins provide a relatively high amount of TRP. In this paper, a rapid chromatographic method for TRP determination in yoghurt, by ultra high performance liquid chromatography on a reversed-phase column with fluorescence detection (280 nm Ex; 360 nm Em), is provided. A linear gradient elution of acetonitrile in water allowed TRP analysis in 8.0 min. The limit of detection and limit of quantification of the method were 0.011 ng/µL and 0.029 ng/µL, respectively, using 5-methyl L-tryptophan as the internal standard. The analytical method was successfully applied to commercial yoghurts from different animal species, and the TRP values ranged between 35.19 and 121.97 mg/100 g (goat and cow Greek type yoghurt, respectively).

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Simultaneous determination of tryptophan, kynurenine, kynurenic and xanthurenic acids in honey by liquid chromatography with diode array, fluorescence and tandem mass spectrometry detection

Cited by 32 publications

References 30 publications

Potato- An Important Source of Nutritional Kynurenic Acid

Potato- An Important Source of Nutritional Kynurenic Acid

Evolution of tryptophan and its foremost metabolites’ concentrations in milk and fermented dairy products

Rapid Determination of Total Tryptophan in Yoghurt by Ultra High Performance Liquid Chromatography with Fluorescence Detection

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