The Equilibrium Between Creatine and Creatinine, in Aqueous Solution. The Effect of Hydrogen Ion

Edgar, Graham; Shiver, H. E.

doi:10.1021/ja01681a040

Cited by 74 publications

(36 citation statements)

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Section: Resultsmentioning

confidence: 99%

“…These results agree with those reported by Nakagawa et al (2007), who reported that pH decreased from 6.50 to 6.35 during industrial soft drying of herring fillets. It has been reported that practically creatine can be quantitatively converted to creatinine in acidic solutions but only partially converted in alkaline solutions (Edgar and Shiver, 1925;Fuller and Elia, 1988).Processors often maintain a constant room temperature was a positive correlation (y = 22.38x + 49.66; R 2 = 0.549) observed between the creatinine concentrations and drying time. These results suggest that creatine and creatinine concentration are significantly dependent on the drying time of herring fillet.…”

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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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“…13,14 These studies have clearly indicated that pH plays an important role in the conversion of creatine to creatinine in aqueous solution. The reported pKa of creatine at 208C is 3.0.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of Creatine Transport Using Caco‐2 Monolayers as an In Vitro Model for Intestinal Absorption

Dash

Miller

Huai‐Yan

et al. 2001

Journal of Pharmaceutical Sciences

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“…ilar in serum, whereas the excretion rate of creatine in urine is about twenty times lower than that of creatinine, for instance about 0.7 mmol/24 h [29] versus 13 mmol/24 h. In aqueous solution creatinine and creatine are in a pH-dependent equilibrium. At a pH value of 6.2 the creatinine-to-creatine molar ratio has been determined to be 1.11:1 [30]. We investigated by the present GC-MS method a potential contribution of creatine to creatinine.…”

Section: Interference Studiesmentioning

confidence: 95%

GC–MS determination of creatinine in human biological fluids as pentafluorobenzyl derivative in clinical studies and biomonitoring: Inter-laboratory comparison in urine with Jaffé, HPLC and enzymatic assays

Tsikas

Wolf

Mitschke

et al. 2010

Journal of Chromatography B

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The Equilibrium Between Creatine and Creatinine, in Aqueous Solution. The Effect of Hydrogen Ion

Cited by 74 publications

References 0 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

Evaluation of Creatine Transport Using Caco‐2 Monolayers as an In Vitro Model for Intestinal Absorption

GC–MS determination of creatinine in human biological fluids as pentafluorobenzyl derivative in clinical studies and biomonitoring: Inter-laboratory comparison in urine with Jaffé, HPLC and enzymatic assays

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