Simultaneous determination of the PhIP-proline adduct and related precursors by UPLC-MS/MS for confirmation of direct elimination of PhIP by proline.

Animals Cattle Chromatography, High Pressure Liquid Chromatography, Liquid Imidazoles Proline Tandem Mass Spectrometry
Adduct Elimination Heterocyclic amines UPLC-MS/MS

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
15 Dec 2021
Historique:
received: 14 04 2021
revised: 17 06 2021
accepted: 24 06 2021
pubmed: 9 7 2021
medline: 25 9 2021
entrez: 8 7 2021
Statut: ppublish

Résumé

The effect and elimination pathway of proline on reducing PhIP and the effect of processing temperature, duration, and proline addition on the PhIP-proline adduct and its precursors were investigated. The results have demonstrated that PhIP and proline could condense to produce the adduct by direct heating, which could also be detected in the PhIP-producing model system and in beef patties with proline. The analytical method was optimized and has a good limit of detection (0.006-73 ng/mL), limit of quantification (0.021-245 ng/mL), recovery rate (about 80%-120%), and precision (below 15%). A high dose of proline (5.0%, w/w) promoted the formation of the adduct and reduction of PhIP; long heating duration and high temperature were not conducive to the formation of the adduct in beef patties. With increased addition of proline, creatine and creatinine decreased in a dose-dependent manner; phenylalanine and glucose did not show the same trend.

Identifiants

DOI: 10.1016/j.foodchem.2021.130484 PMID: 34237578
pubmed: 34237578
pii: S0308-8146(21)01490-4
doi: 10.1016/j.foodchem.2021.130484
pii:
doi:

Substances chimiques

Imidazoles 0
2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine 909C6UN66T
Proline 9DLQ4CIU6V

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

130484

Informations de copyright

Copyright © 2021 Elsevier Ltd. All rights reserved.

Auteurs

Qiaochun Chen (Q)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.

Chaoyi Xue (C)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.

Jing Chen (J)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.

Zhiyong He (Z)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.

Zhaojun Wang (Z)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.

Fang Qin (F)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.

Qin Wang (Q)

Wuxi Institution of Supervision & Testing on Product Quality, Wuxi 214122, China.

Qiuqin Cao (Q)

Wuxi Institution of Supervision & Testing on Product Quality, Wuxi 214122, China.

Fatih Oz (F)

Department of Food Engineering, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey.

Emel Oz (E)

Department of Food Engineering, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey.

Jie Chen (J)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.

Maomao Zeng (M)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China. Electronic address: mmzeng@jiangnan.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Eucaryotes › Animaux › Simultaneous determination of the PhIP-proline...
questionsmedicales.fr › Eucaryotes › Animaux › Chordés › Vertébrés › Mammifères › Eutheria › Artiodactyla › Ruminants › Bovins › Simultaneous determination of the PhIP-proline...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Chromatographie › Chromatographie en phase liquide › Chromatographie en phase liquide à haute performance › Simultaneous determination of the PhIP-proline...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Chromatographie › Chromatographie en phase liquide › Simultaneous determination of the PhIP-proline...
questionsmedicales.fr › Composés hétérocycliques › Composés hétéromonocycliques › Azoles › Imidazoles › Simultaneous determination of the PhIP-proline...
questionsmedicales.fr › Acides aminés, peptides et protéines › Acides aminés › Acides aminés cycliques › Imino-acides › Proline › Simultaneous determination of the PhIP-proline...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Spectrométrie de masse › Spectrométrie de masse en tandem › Simultaneous determination of the PhIP-proline...