Capillary electrophoresis with laser-induced fluorescence detection for studying amino acid uptake by yeast during beer fermentation

Application of Normal-Phase Silica Column in Hydrophilic Interaction Liquid Chromatography Mode for Simultaneous Determination of Underivatized Amino Acids from Human Serum Samples via Liquid Chromatography-Tandem Mass Spectrometry

In neonatal screening, amino acids have a significant diagnostic role. Determination of their values may identify abnormal conditions. Early diagnosis and continuous monitoring of amino acid disorders results in a better disease outcome. An easy and simple LC-MS/MS method was developed for the quantitation of underivatized amino acids. Amino acids were separated using a normal-phase HPLC column having a totally porous silica stationary phase and using classical reversed-phase eluents. Mass spectrometry in multiple reaction monitoring mode was used for the analysis, providing high selectivity and sensitivity. A standard addition calibration model was applied for quantitation using only one isotope-labeled internal standard for all amino acids. Five calibration points were used for quantitation, and the method was successfully validated. The slopes of the calibration curves of the individual amino acids in parallel measurements were found to be similar. Since the measured slopes were reproducible, one serum sample could represent every series of serum samples of a given day. The method was tested on human serum samples and adequate results were obtained. This new method can be easily applied in clinical laboratories.

New quantification method for monitoring eighteen L-amino acids levels in schizophrenic patients by high-performance liquid chromatography coupled to tandem quadrupole mass spectrometer

A fast, uncomplicated, sensitive, and fully validated high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method has been developed for estimating L-amino acids in the plasma of schizophrenic patients. The gradient-elution chromatographic method was implemented with the Luna® PFP column (50 × 2.0 mm, 5-μm), and a mobile phase of 0.1% formic acid in water and methanol was used. The intraday and interday variability of the L-amino acids were less than 13.11%, and their accuracy ranged from 85.14 - 116.75% at the quality control levels and the lower limit of quantification (LLOQ) ranged from 2.5 - 15 nM. The extraction efficiency (apparent recovery) of amino acids from healthy plasma was employed by spiking the plasma with standard amino acids at the quality control levels. Their percentage recoveries ranged from 80.4% to 119.94%. Our method has a short run time and fast sample preparation compared with existing methods, which are suffered from long preparative steps and/or time-consuming analysis, restricted reagents, and suboptimal performance characteristics presently available technologies. Therefore, the proposed HPLC-MS/MS method was effectively applied for monitoring the L-amino acids in the plasma of schizophrenic patients and healthy volunteers.

Use of Rapid Capillary Zone Electrophoresis to Determine Amino Acids Indicators of Herring Ripening during Salting

Currently, herring fillets are salted with acetic acid to activate muscle proteases. This causes a change in the composition of free amino acids, compared to salting of whole fish with viscera proteases. Therefore, old indicators of the ripening dynamics of salted fish based on amino acids are not current. Determination of free amino acids can be performed by many methods, but most are labor intensive and expensive. Therefore, a capillary electrophoresis method without derivatization (CZE) was used to determine the actual ripening rates of salted herring fillets. A group of hydrophobic and basic amino acids were determined in trichloroacetic acid (TCA) extracts of meat and brine to develop 16 indicators. Statistical regression analysis of the indicators (R2adj, RMSE, cluster analysis) followed by principal component analysis (PCA) correlation analysis of the indicators vs sensory evaluation parameters of texture and TPA-hardness of salted fillet meat allowed the choice of the most precise indicators. The best indicator in meat was Phe/Tyr-height, which value increased during salting. A more precise indicator of ripening was His/Tyr-height in brine, which value decreased during salting. Sensory evaluation parameters of salted herring texture correlated strongly with TPA-hardness and traditional indicators such as non-protein nitrogen and protein hydrolysis product fraction content. However, the most precise indicators were those obtained from amino acids determined by the CZE method. Results obtained in this study may be suitable for fast monitoring of the salted herring ripening process in industry.

Capillary Electrophoresis as a Monitoring Tool for Flow Composition Determination

Flow analysis is the science of performing quantitative analytical chemistry in flowing streams. Because of its efficiency and speed of analysis, capillary electrophoresis (CE) is a prospective method for the monitoring of a flow composition withdrawn from various processes (e.g., occurring in bioreactors, fermentations, enzymatic assays, and microdialysis samples). However, interfacing CE to a various flow of interest requires further study. In this paper, several ingenious approaches on interfacing flow from various chemical or bioprocesses to a capillary electrophoresis instrument are reviewed. Most of these interfaces can be described as computer-controlled autosamplers. Even though most of the described interfaces waste too many samples, many interesting and important applications of the devices are reported. However, the lack of commercially available devices prevents the wide application of CE for flow analysis. On the contrary, this fact opens up a potential avenue for future research in the field of flow sampling by CE.

Analysis of amino acids in cell culture supernatant using capillary electrophoresis with contactless conductivity detection

CE-C⁴ D methods for the analysis of amino acids (AAs) are presented. Combining the results from two methods with acetic acid and cyclodextrin-based BGEs, 20 proteinogenic AAs could be analyzed using CE. CE-C⁴ D was also, for the first time, applied to analyze free AAs in samples of mammalian cell culture supernatant. After dilution as only sample preparation, combining the results of the two CE methods allowed monitoring the concentration changes of 17 AAs in samples taken during the cultivation of CHO cells.

Evaluation of craft beers through the direct determination of amino acids by capillary electrophoresis and principal component analysis

The composition of beer wort in terms of amino acid (AA) content affects the final product quality, once it is related to the vitality of yeast during the initial exponential growth phase and throughout fermentation. The objective of this work was the use of a capillary zone electrophoresis method with UV-vis detection in association with Principal Component (Data) Analysis for craft beer classification. Cysteine, histidine, phenylalanine, lysine, tryptophan and arginine were the monitored AAs in wort and finished beer, which were extracted through cation exchange resin. Good differentiation among samples according to their production was obtained, showing a profile of AAs (<LQ-99 µg mL^-1) for each wort, which can be used as indicator of the quality of a beer. One of the samples had the mashing step monitored, showing an increasing profile in the concentrations of AAs (6.5-55 µg mL^-1), which can be explained by the protein cleavage.

Determination of Free Tryptophan in Beer Samples by Capillary Isotachophoretic Method

Tryptophan is essential amino acid and precursor for many neurotramsmiters that must be obtained from dietary proteins. However, its free form is easily absorbed and could increase the availability of this amino acid to the brain. Because of free tryptophan interaction with human health simple, eco-friendliness and low-cost method of determination are still needed. In this study, new and simple procedure for free tryptophan determination using capillary isotachophoresis is discussed. The method validation pointed good linearity, satisfactory selectivity, accuracy (recoveries varied from 98.4 to 100.1%), intra- and inter-day precision (coefficent of variation was < 5% for each standard solution and < 6% for real samples) and no matrix effect. The proposed procedure was successfully applied to analyse free tryptophan in beer samples and found contents varied from not detected to 40.74 ± 0.27 mg L−1. The obtained results were compared with chromatographic determination after derivatization with 2-chloro-1,3-dinitro-5-(trifluoromethyl)benzene and pointed better selectivity and accuracy of isotachophoretic procedure with similar precision. Due to the simplicity and flexibility, the proposed procedure is suitable for tryptophan analysis in complex matrices.

Determination of underivatized amino acids to evaluate quality of beer by capillary electrophoresis with online sweeping technique

Capillary electrophoresis (CE) with ultraviolet detection was applied to determine underivatized amino acids in beer, based on the coordination interaction of copper ions and amino acids. An online sweeping technique was combined with CE to improve detection sensitivity. Using the United Nations Food Agriculture Organization/World Health Organization model of essential amino acid pattern and flavor of amino acids, the quality and taste in three kinds of beer were evaluated. It was found that Beer2 had higher quality than the other two kinds and the content of phenylalanine, proline, serine, and isoleucine was relatively large in all three kinds of beers with a great influence on beer flavor. Optimal conditions for separation were as follows: 50mM CuSO₄ at pH 4.40 as buffer; total length of fused silica capillary, 73 cm; effective length, 65 cm; separation voltage, 22.5 kV; and optimized sweeping condition, 70 seconds. In the appropriate range, linearity (r² > 0.9989), precision with a relative standard deviation < 8.05% (n = 5), limits of detection (0.13–0.25 μg/mL), limit of quantification (0.43–0.83 μg/mL), and recovery (80.5–115.8%) were measured. This method was shown to be applicable to the separation of amino acids in beer and to perform quantitative analysis directly without derivatization for the first time.

Capillary electrophoresis for automated on-line monitoring of suspension cultures: Correlating cell density, nutrients and metabolites in near real-time

Increasingly stringent demands on the production of biopharmaceuticals demand monitoring of process parameters that impact on their quality. We developed an automated platform for on-line, near real-time monitoring of suspension cultures by integrating microfluidic components for cell counting and filtration with a high-resolution separation technique. This enabled the correlation of the growth of a human lymphocyte cell line with changes in the essential metabolic markers, glucose, glutamine, leucine/isoleucine and lactate, determined by Sequential Injection-Capillary Electrophoresis (SI-CE). Using 8.1 mL of media (41 μL per run), the metabolic status and cell density were recorded every 30 min over 4 days. The presented platform is flexible, simple and automated and allows for fast, robust and sensitive analysis with low sample consumption and high sample throughput. It is compatible with up- and out-scaling, and as such provides a promising new solution to meet the future demands in process monitoring in the biopharmaceutical industry.

Hydrophilic compounds in liquids of enzymatic hydrolyzed spruce and pine biomass

Organic acids are used for starting compounds in material sciences and in biorefinery, food, fuel, pharmaceutical, and medical industry. Here, we provide the data from a biochemical approach made to investigate production of organic acids and isolation of metals from wood, which is the most abundant biomass. Spruce and bark, phloem, and heartwood from pine were fermented with either microbes of oyster mushroom (Pleurotus ostreatus), baker's yeast, or lactic acid bacteria to improve selective fermentation. Using capillary electrophoresis and liquid chromatography techniques, we identified 14 different organic acids and phenolic acids with good yields. With inductively coupled plasma atomic emission spectroscopy 11 metals were quantified and further detailed analysis/results from these data are available in Sirén et al. (2015) [1].

Quantum dot-DNA aptamer conjugates coupled with capillary electrophoresis: A universal strategy for ratiometric detection of organophosphorus pesticides

Based on the highly sensitivity and stable-fluorescence of water-soluble CdTe/CdS core-shell quantum dots (QDs) with broad-specificity DNA aptamers, a novel ratiometric detection strategy was proposed for the sensitive detection of organophosphorus pesticides by capillary electrophoresis with laser-induced fluorescence (CE-LIF). The as-prepared QDs were first conjugated with the amino-modified oligonucleotide (AMO) by amidation reaction, which is partial complementary to the DNA aptamer of organophosphorus pesticides. Then QD-labeled AMO (QD-AMO) was incubated with the DNA aptamer to form QD-AMO-aptamer duplex. When the target organophosphorus pesticides were added, they could specifically bind the DNA aptamer, leading to the cleavage of QD-AMO-aptamer duplex, accompany with the release of QD-AMO. As a result, the ratio of peak height between QD-AMO and QD-AMO-aptamer duplex changed in the detection process of CE-LIF. This strategy was subsequently applied for the detection of phorate, profenofos, isocarbophos, and omethoate with the detection limits of 0.20, 0.10, 0.17, and 0.23μM, respectively. This is the first report about using QDs as the signal indicators for organophosphorus pesticides detection based on broad-specificity DNA aptamers by CE-LIF, thus contributing to extend the scope of application of QDs in different fields. The proposed method has great potential to be a universal strategy for rapid detection of aptamer-specific small molecule targets by simply changing the types of aptamer sequences.

Impact of gas formation kinetics on dough development and bread quality

The baking performance and gas retention capacity of wheat dough depends on production rate and total volume of CO₂ during fermentation. This study aims to examine the effect of the CO₂ formation kinetics and the gas volume fraction on the structural integrity of wheat dough and the resulting bread quality. The gas release characteristics were evaluated using a rheofermentometer with varied concentrations of compressed yeast and instant dry yeast (CY and IDY respectively). For this purpose, the maximum CO₂ formation rate was calculated through the derivation of hydrostatic pressure curves measured in the rheofermentometer. For CY, the time when gas escapes the dough matrix (Tx, time of porosity) as well as the corresponding gas volume depended on the gas formation rate, whereas the gas retention capacity of wheat dough leavened with IDY was not affected by the CO₂ formation rate. Although the dough leavened with IDY showed improved extensibility during fermentation, the specific bread volume was 21% below that of the samples leavened with CY. These results indicate that an increase in the maximum gas formation rate considerably affects the structural integrity of the dough matrix. Because of the reduction of the loaf volume, the effect is reinforced by the application of IDY.