Use of UPLC-ESI-MS/MS to quantitate free amino acid concentrations in micro-samples of mammalian milk

Roucher, Véronique Ferchaud; Desnots, Emmanuelle; Nael, Charlotte; Agnoux, Aurore Martin; Alexandre-Gouabau, Marie Cécile; Boquien, Clair‐Yves

doi:10.1186/2193-1801-2-622

Cited by 30 publications

(21 citation statements)

References 40 publications

(71 reference statements)

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“…On the other hand, Tau, L-Ala, L-Ser, Glu, and L-aspartic acid (L-Asp) were mainly detected in maternal milk. These amino acids have also been detected in the milk of other species, such as dairy cattle, humans and rats [ 12 , 21 ]. This result showed that FAAs in milk are selected through mammary epithelial cells or as the residue of milk protein synthesis.…”

Section: Discussionmentioning

confidence: 99%

Dietary L-serine modifies free amino acid composition of maternal milk and lowers the body weight of the offspring in mice

Nagamachi

Nishigawa

Takakura

et al. 2018

The Journal of Veterinary Medical Science

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The growth of offspring is affected not only by the protein in maternal milk but also by the free amino acids (FAAs) contained in it. L-Serine (L-Ser) is known as an important FAA for the development of the central nervous system and behavioral activity. However, it is not clear whether L-Ser is transported into the pool of FAAs contained in milk and thereby affects the growth of offspring. Using mice, the current study investigated the effects of dietary L-Ser during pregnancy and lactation on milk and plasma FAA composition, as well as on growth, behavior, and plasma FAAs of offspring. Dietary L-Ser did not significantly affect the maternal, anxiety-like, or cognitive behaviors of either the dam or the offspring. The FAA composition notably differed between plasma and milk in dams. In milk, dietary L-Ser increased free L-Ser levels, while glutamic acid, L-alanine, D-alanine and taurine levels were decreased. The body weight of the offspring was lowered by dietary L-Ser. The concentrations of plasma FAAs in 13-day-old offspring (fed only milk) were not altered, but 20-day-old offspring (fed both milk and parental diet) showed higher plasma L-Ser and D-Ser concentrations as a result of the dietary L-Ser treatment. In conclusion, the present study found that dietary L-Ser transported easily from maternal plasma to milk and that dietary L-Ser treatment could change the FAA composition of milk, but that an enhanced level of L-Ser in milk did not enhance the plasma L-Ser level in the offspring.

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Section: Discussionmentioning

confidence: 99%

Dietary L-serine modifies free amino acid composition of maternal milk and lowers the body weight of the offspring in mice

Nagamachi

Nishigawa

Takakura

et al. 2018

The Journal of Veterinary Medical Science

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“…Glutamic acid was the most abundant free AA in all samples from each feeding system. Glutamic acid has previously been shown to be the free AA present in the highest concentration in milk [31,32].…”

Section: Metabolomic Profiles Of Protein Ingredientsmentioning

confidence: 99%

Impact of Bovine Diet on Metabolomic Profile of Skim Milk and Whey Protein Ingredients

et al. 2019

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The influence of bovine diet on the metabolome of reconstituted skim milk powder (SMP) and protein ingredients produced from the milk of cows fed on pasture or concentrate-based diets was investigated. Cows were randomly assigned to diets consisting of perennial ryegrass only (GRS), perennial ryegrass/white clover sward (CLV), or indoor total mixed ration (TMR) for an entire lactation. Raw milk obtained from each group was processed at pilot scale, to produce SMP and sweet whey, and SMP was further processed at laboratory scale, to yield ideal whey and acid whey. The total amino acid composition and metabolome of each sample were analyzed, using high-performance cation exchange and a targeted combination of direct-injection mass spectrometry and reverse-phase liquid chromatography–tandem mass spectrometry (LC–MS/MS), respectively. The nitrogen composition of the products from each of the diets was similar, with one exception being the significantly higher nonprotein nitrogen content in TMR-derived skim milk powder than that from the GRS system. Total amino acid analysis showed significantly higher concentrations of glycine in GRS- and CLV-derived sweet whey and acid whey than in those from TMR. The cysteine contents of CLV-derived ideal whey and acid whey were significantly higher than for TMR, while the valine content of GRS-derived acid whey was significantly higher than TMR. The phenylalanine content of GRS-derived ideal whey was significantly higher than that from CLV. Metabolomic analysis showed significantly higher concentrations of the metabolites glutamine, valine, and phosphocreatine in each ingredient type derived from TMR than those from GRS or CLV, while the serine content of each GRS-derived ingredient type was significantly higher than that in TMR-derived ingredients. These results demonstrate that the type of bovine feeding system used can have a significant effect on the amino acid composition and metabolome of skim milk and whey powders and may aid in the selection of raw materials for product manufacture, while the clear separation between the samples gives further evidence for distinguishing milk products produced from different feeding systems based on LC–MS/MS.

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“…Supernatant from the centrifugation described above was ultra-filtered in 3-kDa ultrafiltration centrifuge tubes (Millipore, Bedford, MA, USA) at 70009g and 4°C for 20 min. The samples and working amino acid standard were treated according to the method described in the AccQ-Tag Ultra Derivatization Kit Care and Use Manual (Waters) and Roucher et al [15]. Briefly, the steps were as follows: 20 lL of derivatizing solution was added to the mixture containing 70 lL of buffer solution and 10 lL of sample.…”

Section: Sample Preparation For Free Amino Acid Analysis By Uplcmentioning

confidence: 99%

Influence of Kluyveromyces marxianus on proteins, peptides, and amino acids in Lactobacillus-fermented milk

Zhang

Liu²,

Jiang³

et al. 2017

Food Sci Biotechnol

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With increasing application of yeast in fermented milk, in order to study the effect of yeast on milk protein during the fermentation process, the effects of the presence of in milk fermented by and were investigated. After fermentation, the amino acid, protein, and peptide contents were analyzed by ultra-performance liquid chromatography, two-dimensional gel electrophoresis, and liquid chromatography-mass spectrometry, respectively. After the addition of for fermentation, 25 protein spots changed significantly. These were mostly caseins and bovine serum proteins, and the content of total free amino acids increased by 16.30%; ten types of bioactive peptides were identified. Furthermore, the number of peptide types in milk fermented by increased significantly compared with milk fermented by. is considered to promote proteometabolism in milk when added with, generate flavor compounds, and improve the digestion and absorption character of milk.

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Use of UPLC-ESI-MS/MS to quantitate free amino acid concentrations in micro-samples of mammalian milk

Cited by 30 publications

References 40 publications

Dietary L-serine modifies free amino acid composition of maternal milk and lowers the body weight of the offspring in mice

Dietary L-serine modifies free amino acid composition of maternal milk and lowers the body weight of the offspring in mice

Impact of Bovine Diet on Metabolomic Profile of Skim Milk and Whey Protein Ingredients

Influence of Kluyveromyces marxianus on proteins, peptides, and amino acids in Lactobacillus-fermented milk

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