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Pukleš I, Páger C, Sakač N, Matasović B, Kovač-Andrić E, Šarkanj B, Samardžić M, Budetić M, Molnárová K, Marković D, Vesinger A, Jozanović M. A new green approach to L-histidine and β-alanine analysis in dietary supplements using rapid and simple contactless conductivity detection integrated with high-resolution glass-microchip electrophoresis. Anal Bioanal Chem 2024; 416:3605-3617. [PMID: 38713223 DOI: 10.1007/s00216-024-05314-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2024] [Revised: 03/28/2024] [Accepted: 04/19/2024] [Indexed: 05/08/2024]
Abstract
The analysis of dietary supplements is far less regulated than pharmaceuticals, leading to potential quality issues. Considering their positive effect, many athletes consume supplements containing L-histidine and β-alanine. A new microfluidic method for the determination of L-histidine and β-alanine in dietary supplement formulations has been developed. For the first time, capacitively coupled contactless conductivity detection was employed for the microchip electrophoresis of amino acids in real samples. A linear relationship between detector response and concentration was observed in the range of 10-100 µmol L-1 for L-histidine (R2 = 0.9968) and β-alanine (R2 = 0.9954), while achieved limits of detection (3 × S/N ratio) were 4.2 µmol L-1 and 5.2 µmol L-1, respectively. The accuracy of the method was confirmed using recovery experiments as well as CE-UV-VIS and HPLC-UV-VIS techniques. The developed method allows unambiguous identification of amino acids in native form without chemical derivatization and with the possibility of simultaneous analysis of amino acids with metal cations.
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Affiliation(s)
- Iva Pukleš
- Department of Chemistry, Josip Juraj Strossmayer University of Osijek, Cara Hadrijana 8, HR-31000, Osijek, Croatia
- Doctoral School of Chemistry, University of Pécs, Ifjúság útja, Pécs, 7624, Hungary
- Department of Analytical and Environmental Chemistry, Faculty of Sciences, University of Pécs, Ifjúság útja, Pécs, 7624, Hungary
| | - Csilla Páger
- Institute of Bioanalysis, Medical School, Szentágothai Research Center, University of Pécs, Pécs, Hungary
| | - Nikola Sakač
- Faculty of Geotechnical Engineering, University of Zagreb, Hallerova 7, HR-42000, Varaždin, Croatia
| | - Brunislav Matasović
- Department of Chemistry, Josip Juraj Strossmayer University of Osijek, Cara Hadrijana 8, HR-31000, Osijek, Croatia
| | - Elvira Kovač-Andrić
- Department of Chemistry, Josip Juraj Strossmayer University of Osijek, Cara Hadrijana 8, HR-31000, Osijek, Croatia
| | - Bojan Šarkanj
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, HR-48000, Koprivnica, Croatia
| | - Mirela Samardžić
- Department of Chemistry, Josip Juraj Strossmayer University of Osijek, Cara Hadrijana 8, HR-31000, Osijek, Croatia
| | - Mateja Budetić
- Department of Chemistry, Josip Juraj Strossmayer University of Osijek, Cara Hadrijana 8, HR-31000, Osijek, Croatia
| | - Katarína Molnárová
- Department of Analytical Chemistry, Faculty of Science, Charles University, Hlavova 8, 12843, Prague 2, Czech Republic
| | - Dean Marković
- Department of Biotechnology, University of Rijeka, Radmile Matejčić 2, HR-51000, Rijeka, Croatia
| | - Ana Vesinger
- Pirelli Deutschland GmbH, Höchster Straße 48-60, 64747, Breuberg, Germany
| | - Marija Jozanović
- Department of Chemistry, Josip Juraj Strossmayer University of Osijek, Cara Hadrijana 8, HR-31000, Osijek, Croatia.
- Doctoral School of Chemistry, University of Pécs, Ifjúság útja, Pécs, 7624, Hungary.
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Jastrzębska A, Gralak Z, Brzuzy K, Kmieciak A, Krzemiński MP, Burdziński R, Kurzawa M, Szłyk E. Simple and Effective Derivatization of Amino Acids with 1-Fluoro-2-nitro-4-(trifluoromethyl)benzene in a Microwave Reactor for Determination of Free Amino Acids in Kombucha Beverages. MATERIALS (BASEL, SWITZERLAND) 2022; 15:7365. [PMID: 36295430 PMCID: PMC9611567 DOI: 10.3390/ma15207365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 10/16/2022] [Accepted: 10/17/2022] [Indexed: 06/16/2023]
Abstract
Kombucha is a fermentation product of sweetened tea with a symbiotic culture of acetic acid and yeast bacteria, consumed worldwide for its health-promoting properties. Few reports can be found about free amino acids among the health-promoting compounds found and determined in kombucha. These compounds influence the sensory properties of kombucha, and they are precursors of bioactive compounds, which have a significant role as neurotransmitters and are involved in biological functions. The presented studies proposed a convenient, simple, and "more green" procedure of the synthesis of amino acid derivatives, assisted by microwave energy, followed by chromatographic determination. The structure of 1-Fluoro-2-nitro-4-(trifluoromethyl)benzene was used as a suitable reagent for the derivatization of free amino acids in fermented kombucha beverages prepared from selected dry fruit such as Crataegus L., Morus alba L., Sorbus aucuparia L., Berberis vulgaris L., Rosa canina L., and black tea. The obtained results were discussed regarding the tested beverages' application as a source of amino acids in one's daily diet. The obtained results point out that the proposed microwave-assisted derivatization procedure prior to HPLC analyses allows for a significant time reduction and the limitation of using organic reagents.
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Affiliation(s)
- Aneta Jastrzębska
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Zuzanna Gralak
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Kamil Brzuzy
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Anna Kmieciak
- Department of Organic Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Marek P. Krzemiński
- Department of Organic Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Rafał Burdziński
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Marzanna Kurzawa
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Edward Szłyk
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
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Vakili H, Talebpour Z, Haghighi F. Development, validation, and uncertainty measurement of HPLC-DAD method for determination of some free amino acids in infant formula and medical food products for inborn errors of metabolism. Food Chem 2022; 390:133204. [PMID: 35609503 DOI: 10.1016/j.foodchem.2022.133204] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 05/03/2022] [Accepted: 05/10/2022] [Indexed: 12/19/2022]
Abstract
This research aims at determining some free amino acids in amino acid-based infant formulas and amino acid-modified medical foods for inborn errors of metabolism to prove their quality. A method based on high-performance liquid chromatography and diode array detection was developed and validated. Then, overall uncertainty was estimated by the bottom-up approach. Applying the weighted least squares regression method suggested good linearity with coefficient of determinations ≥ 0.9960. The limits of detection were calculated between 0.01 and 0.28 μg/mL. The most repetitive recovery values were obtained in the range of 91-108%, with RSDs ≤ 15%. The expanded uncertainties were below 20% for most amino acids. The contributions of linear regression and repeatability are two main factors in estimating overall uncertainty. The results offer this method as a simple and easy procedure for analyzing free amino acids in seven powdered medical foods designed for phenylketonuria, maple syrup urine disease, methylmalonic, and propionic acidemia.
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Affiliation(s)
- Hadis Vakili
- Department of Chemistry, Faculty of Physics and Chemistry, Alzahra University, Vanak, Tehran, Iran
| | - Zahra Talebpour
- Department of Chemistry, Faculty of Physics and Chemistry, Alzahra University, Vanak, Tehran, Iran; Analytical and Bioanalytical Research Centre, Alzahra University, Vanak, Tehran, Iran.
| | - Farideh Haghighi
- Analytical and Bioanalytical Research Centre, Alzahra University, Vanak, Tehran, Iran
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Substantial Depletion of Vicine, Levodopa, and Tyramine in a Fava Bean Protein-Based Nutritional Product. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:6669544. [PMID: 33564674 PMCID: PMC7867441 DOI: 10.1155/2021/6669544] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 01/01/2021] [Accepted: 01/16/2021] [Indexed: 11/18/2022]
Abstract
A commercial fava bean protein isolate and a liquid nutritional product formulated with it were tested by validated HPLC methods for the favism-associated pyrimidine glycoside vicine, the dopamine precursor levodopa, and the biogenic amine tyramine. The vicine, levodopa, and tyramine concentrations in the protein isolate-306, 13.3, and <0.5 mg/kg, respectively-when expressed on a protein basis-34, 1.5, and <0.06 mg/100 g protein, respectively-were at least 96% lower than the vicine, levodopa, and tyramine (protein-based) concentrations reported for fava beans (≥900, ~200, and ~4 mg/100 g protein, respectively). This was also true for the vicine (13 mg/kg or 22 mg/100 g protein), levodopa (≤0.17 mg/kg or ≤0.3 mg/100 g protein), and tyramine (0.08 mg/kg or 0.14 mg/100 g protein) concentrations in the nutritional product. On the basis of these data, one serving (11 fl. oz.) of the nutritional product would deliver approximately 5 mg of vicine, <1 mg of levodopa, and <0.1 mg of tyramine.
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Costa BM, Prado AA, Oliveira TC, Bressan LP, Munoz RA, Batista AD, da Silva JA, Richter EM. Fast methods for simultaneous determination of arginine, ascorbic acid and aspartic acid by capillary electrophoresis. Talanta 2019; 204:353-358. [DOI: 10.1016/j.talanta.2019.06.017] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 06/04/2019] [Accepted: 06/05/2019] [Indexed: 01/01/2023]
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L-arginine biosensors: A comprehensive review. Biochem Biophys Rep 2017; 12:228-239. [PMID: 29159315 PMCID: PMC5683103 DOI: 10.1016/j.bbrep.2017.10.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2017] [Revised: 09/18/2017] [Accepted: 10/19/2017] [Indexed: 11/14/2022] Open
Abstract
Arginine has been considered as the most potent nutraceutics discovered ever, due to its powerful healing property, and it's been known to scientists as the Miracle Molecule. Arginine detection in fermented food products is necessary because, high level of arginine in foods forms ethyl carbamate (EC) during the fermentation process. Therefore, L-arginine detection in fermented food products is very important as a control measure for quality of fermented foods, food supplements and beverages including wine. In clinical analysis arginine detection is important due to their enormous inherent versatility in various metabolic pathways, topmost in the synthesis of Nitric oxide (NO) and tumor growth. A number of methods are being used for arginine detection, but biosensors technique holds prime position due to rapid response, high sensitivity and high specificity. However, there are many problems still to be addressed, including selectivity, real time analysis and interference of urea presence in the sample. In the present review we aim to emphasize the significant role of arginine in human physiology and foods. A small attempt has been made to discuss the various techniques used for development of arginine biosensor and how these techniques affect their performance. The choice of transducers for arginine biosensor ranges from optical, pH sensing, ammonia gas sensing, ammonium ion-selective, conductometric and amperometric electrodes because ammonia is formed as a final product. First ever review on arginine biosensors. Description of significance role of arginine in food and human physiology. Comparison of different immobilizations, transducers and biological components used for the development of arginine biosensors. Critically reviewed all the biosensors developed for arginine detection, discussed the possible challenges and recommendations.
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Simultaneous Determination of Arginine and Citrulline in Gourd Fruits and Melons by High Performance Liquid Chromatography with Electrochemical Detection. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0694-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Zhong C, Cao G, Jin X, Wang F. Studies on the formation and forming mechanism of the related substance E in potassium clavulanate production by HPLC-MS/MS. BRAZ J PHARM SCI 2014. [DOI: 10.1590/s1984-82502014000200019] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The objective of this study was to investigate the formation and forming mechanism of the related substance E in potassium clavulanate production. The impurity with retention time of 11.1 min in potassium clavulanate final product was confirmed as the related substance E by high performance liquid chromatography with tandem mass spectrometric detection (HPLC-MS/MS).The related substance E analysis during the production of clavulanic acid showed that this impurity could be formed during both the fermentation and purification processes, especially in the later fermentation stage, filtration concentration and back-extraction procedure. Clavulanic acid was the precursor of the related substance E. Studies on its forming mechanism showed that the related substance E was formed by the combination of the imino group of one molecule of clavulanic acid with the carboxyl group of another molecule of clavulanic acid with the opening of β-lactam ring. Results of a multi-factor orthogonal test confirmed that the concentration of clavulanic acid was the dominant factor to accelerate the reaction, while the temperature was another contributing factor. The pH 5.0-6.5 had little impact on the generation of the related substance E.
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Affiliation(s)
| | - Guangxiang Cao
- Shandong Medicinal Biotechnology Centre, China; Lunan Pharmaceutical Group Corporation, China
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