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Volmer J, Arabi SH, Henning C, Glomb MA, Hinderberger D. Tuning Human Serum Albumin (HSA) Hydrogels through Albumin Glycation. Macromol Biosci 2023; 23:e2200487. [PMID: 36543753 DOI: 10.1002/mabi.202200487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/14/2022] [Indexed: 12/24/2022]
Abstract
The changes of technological properties of albumin-based hydrogels induced by increasing degrees of post-translational modification of the protein are reported. Maillard-type modification of amino acids arginine and lysine of albumin is achieved through glyoxal as an α-dicarbonyl compound. The degrees of modification are fine-tuned using different molar ratios of glyoxal. Hydrogels are thermally induced by heating highly concentrated precursor solutions above the protein's denaturation temperature. While the post-translational modifications are determined and quantified with mass spectrometry, continuous-wave (CW) electron paramagnetic resonance (EPR) spectroscopy shed light on the protein fatty acid binding capacity and changes thereof in solution and in the gel state. The viscoelastic behavior is characterized as a measure of the physical strength of the hydrogels. On the nanoscopic level, the modified albumins in low concentration solution reveal lower binding capacities with increasing degrees of modification. On the contrary, in the gel state, the binding capacity remains constant at all degrees of modifications. This indicates that the loss of fatty acid binding capacity for individual albumin molecules is partially compensated by new binding sites in the gel state, potentially formed by modified amino acids. Such, albumin glycation offers a fine-tuning method of technological and nanoscopic properties of these gels.
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Affiliation(s)
- Jonas Volmer
- Martin-Luther-Universität Halle-Wittenberg, Institut für Chemie, Physikalische Chemie - Komplexe Selbstorganisierende Systeme, Von-Danckelmann-Platz 4, 06120, Halle (Saale), Germany
| | - S Hamidreza Arabi
- Martin-Luther-Universität Halle-Wittenberg, Institut für Chemie, Physikalische Chemie - Komplexe Selbstorganisierende Systeme, Von-Danckelmann-Platz 4, 06120, Halle (Saale), Germany
| | - Christian Henning
- Martin-Luther-Universität Halle-Wittenberg, Institut für Chemie, Lebensmittelchemie, Kurt-Mothes-Straße 2, 06120, Halle (Saale), Germany
| | - Marcus A Glomb
- Martin-Luther-Universität Halle-Wittenberg, Institut für Chemie, Lebensmittelchemie, Kurt-Mothes-Straße 2, 06120, Halle (Saale), Germany
| | - Dariush Hinderberger
- Martin-Luther-Universität Halle-Wittenberg, Institut für Chemie, Physikalische Chemie - Komplexe Selbstorganisierende Systeme, Von-Danckelmann-Platz 4, 06120, Halle (Saale), Germany
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Eggen MD, Merboth P, Neukirchner H, Glomb MA. Lipid Peroxidation Has Major Impact on Malondialdehyde-Derived but Only Minor Influence on Glyoxal and Methylglyoxal-Derived Protein Modifications in Carbohydrate-Rich Foods. J Agric Food Chem 2022; 70:10271-10283. [PMID: 35968682 DOI: 10.1021/acs.jafc.2c04052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
In the present work, the contribution of lipid peroxidation on modifications of lysine and arginine residues of proteins was investigated. Lipid peroxidation had a major impact on malondialdehyde-derived protein modifications; however, the influence on glyoxal and methylglyoxal-derived modifications in flat wafers was negligible. Therefore, vegetable oils (either linseed oil, sunflower oil, or coconut oil) were added to respective batters, and flat wafers were baked (150 °C, 3-10 min). Analysis of malondialdehyde indicated oxidation in linseed wafers, which was supported by the direct quantitation of three malondialdehyde protein adducts in the range of 0.09-23.5 mg/kg after enzymatic hydrolysis. In contrast, levels of free glyoxal and methylglyoxal were independent of the type of oil added, which was in line with the analysis of 13 advanced glycation end products. Comprehensive incubations of 40 mM N2-t-Boc-lysine (100 mM phosphate buffer, pH 7.4) with either 10% oil or an equimolar concentration of carbohydrates led to magnitudes higher (103-105) amounts of N6-carboxymethyl lysine, N6-glycolyl lysine, and N6-carboxyethyl lysine in the latter. Furthermore, malondialdehyde exceeded glyoxal and methylglyoxal in incubations of pure oils at 150 °C by factors of 30 and 100, respectively.
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Affiliation(s)
- Michael D Eggen
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, 06120 Halle, Saale, Germany
| | - Paul Merboth
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, 06120 Halle, Saale, Germany
| | - Helen Neukirchner
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, 06120 Halle, Saale, Germany
| | - Marcus A Glomb
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, 06120 Halle, Saale, Germany
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3
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Abstract
Short-chained α-hydroxycarbonyl compounds such as glycolaldehyde (GA) and its oxidized counterpart glyoxal (GX) are known as potent glycating agents. Here, a novel fluorescent lysine-lysine cross-link 1-(5-amino-5-carboxypentyl)-3-(5-amino-5-carboxy-pentylamino)pyridinium salt (meta-DLP) was synthesized and its structure unequivocally proven by 1H NMR, 13C-NMR attached proton test, and 2D NMR. Further characterization of chemical properties and mechanistic background was obtained in comparison to the known monovalent protein modification 2-ammonio-6-(3-oxidopyridinium-1-yl)hexanoate (OP-lysine). Identification and quantitation in various sugar incubations with N2-t-Boc-lysine revealed a novel alternative formation pathway for both advanced glycation end products (AGEs) by the interplay of both carbonyl compounds, GA and GX, which was confirmed by isotope labeling experiments. The concentration of pyridinium AGEs was about 1000-fold lower compared to the well-established N6-carboxymethyl lysine. However, pyridinium AGEs were shown to lead to the photosensitized generation of singlet oxygen in irradiation experiments, which was verified by the detection of 3,3'-(naphthalene-1,4-diyl)-dipropionate endoperoxide. Furthermore, meta-DLP was identified in hydrolyzed potato chip proteins by collision-induced dissociation mass spectrometry after HPLC enrichment.
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Affiliation(s)
- Robert Rau
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, Halle/Saale 06120, Germany
| | - Marcus A Glomb
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, Halle/Saale 06120, Germany
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4
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Henning C, Stübner C, Arabi SH, Reichenwallner J, Hinderberger D, Fiedler R, Girndt M, Di Sanzo S, Ori A, Glomb MA. Glycation Alters the Fatty Acid Binding Capacity of Human Serum Albumin. J Agric Food Chem 2022; 70:3033-3046. [PMID: 35194998 DOI: 10.1021/acs.jafc.1c07218] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Glycation significantly alters the physicochemical and biofunctional properties of proteins in foods and in vivo. In the present study, human serum albumin (HSA) as the major transporter of fatty acids was modified with glyoxal under physiological conditions. Reversibly albumin-bound glyoxal was removed, and advanced glycation end products were quantitated by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The total modification of protein-bound lysine and arginine residues reached up to 4.2 and 9.6%, respectively. The impact of these modifications on the transport capacity of long-chain fatty acids was characterized by spin-labeled fatty acid probes via electron paramagnetic resonance spectroscopy. With increasing degree of glycation, the equivalence of the seven binding sites of native HSA with a dissociation constant of 0.74 ± 0.09 μM was set off with only the three high-affinity sites 2, 4, and 5 remaining (0.46 ± 0.07 μM). The other four sites were shifted to low affinities with significantly higher dissociation constants (1.32 ± 0.35 μM). Tryptic peptide mapping enabled us to relate these findings to molecular changes at specific binding sites. Modification hotspots identified were lysine 351, 286, 159 and arginine 144, 485, 117. Further investigation of plasma protein samples of uremic patients vs healthy controls gave first insights into the in vivo situation.
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Affiliation(s)
- Christian Henning
- Institute of Chemistry, Food Chemistry, Martin Luther University Halle-Wittenberg, Kurt-Mothes-Str. 2, 06120 Halle/Saale, Germany
| | - Christine Stübner
- Institute of Chemistry, Food Chemistry, Martin Luther University Halle-Wittenberg, Kurt-Mothes-Str. 2, 06120 Halle/Saale, Germany
| | - Seyed Hamidreza Arabi
- Institute of Chemistry, Physical Chemistry, Martin Luther University Halle-Wittenberg, Von-Danckelmann-Platz 4, 06120 Halle/Saale, Germany
| | - Jörg Reichenwallner
- Institute of Chemistry, Physical Chemistry, Martin Luther University Halle-Wittenberg, Von-Danckelmann-Platz 4, 06120 Halle/Saale, Germany
| | - Dariush Hinderberger
- Institute of Chemistry, Physical Chemistry, Martin Luther University Halle-Wittenberg, Von-Danckelmann-Platz 4, 06120 Halle/Saale, Germany
| | - Roman Fiedler
- Department of Internal Medicine II, Martin Luther University Halle-Wittenberg, Ernst-Grube-Str. 40, 06120 Halle/Saale, Germany
| | - Matthias Girndt
- Department of Internal Medicine II, Martin Luther University Halle-Wittenberg, Ernst-Grube-Str. 40, 06120 Halle/Saale, Germany
| | - Simone Di Sanzo
- Leibniz Institute on Aging─Fritz Lipmann Institute, Beutenbergstr. 11, 07745 Jena, Germany
| | - Alessandro Ori
- Leibniz Institute on Aging─Fritz Lipmann Institute, Beutenbergstr. 11, 07745 Jena, Germany
| | - Marcus A Glomb
- Institute of Chemistry, Food Chemistry, Martin Luther University Halle-Wittenberg, Kurt-Mothes-Str. 2, 06120 Halle/Saale, Germany
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Eggen MD, Glomb MA. Analysis of Glyoxal- and Methylglyoxal-Derived Advanced Glycation End Products during Grilling of Porcine Meat. J Agric Food Chem 2021; 69:15374-15383. [PMID: 34905354 DOI: 10.1021/acs.jafc.1c06835] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The reaction of the N6-amino group of lysine residues and 1,2-dicarbonyl compounds during Maillard processes leads to advanced glycation end products (AGEs). In the present work, we deliver a comprehensive analysis of changes of carbohydrates, dicarbonyl structures, and 11 AGEs during the grilling of porcine meat patties. While raw meat contained mainly glyoxal-derived N6-carboxymethyl lysine (CML), grilling led to an increase of predominantly methylglyoxal-derived AGEs N6-carboxyethyl lysine (CEL), N6-lactoyl lysine, methylglyoxal lysine dimer (MOLD), and methylglyoxal lysine amide (MOLA). Additionally, we identified and quantitated a novel methylglyoxal-derived amidine compound N1,N2-di-(5-amino-5-carboxypentyl)-2-lactoylamidine (methylglyoxal lysine amide, MGLA) in heated meat. Analysis of carbohydrates suggested that approximately 50% of the methylglyoxal stemmed from the fragmentation of triosephosphates during the heat treatment. Surprisingly, N6-lactoyl lysine was the major AGE, and based on model incubations, we propose that approximately 90% must be explained by the nonenzymatic acylation of lysine through S-lactoylglutathione, which was quantitated for the first time in meat herein.
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Affiliation(s)
- Michael D Eggen
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, 06120 Halle/Saale, Germany
| | - Marcus A Glomb
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, 06120 Halle/Saale, Germany
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Abstract
The course of melanin formation is yet not thoroughly resolved on a mechanistic level. With the present study, incubations of catechin (CA)- and cysteine-derived dihydro-1,4-benzothiazine carboxylic acid derivatives were investigated for colored products during enzymatic browning. Analyses by high-performance liquid chromatography (HPLC)-mass spectrometry revealed the formation of two novel decarboxylated dihydro-1,4-benzothiazine derivatives [8-(3,5,7-trihydroxy-3,4-dihydro-2H-chromen-2-yl)-5-hydroxy-3,4-dihydro-2H-benzothiazine and 7-(3,5,7-trihydroxy-3,4-dihydro-2H-chromen-2-yl)-5-hydroxy-3,4-dihydro-2H-benzothiazine] preferentially under acidic conditions. Furthermore, in model reactions under neutral pH, a colored phenazine dimer intermediate was isolated by high-performance countercurrent chromatography and preparative HPLC when conducting the incubations in the presence of o-phenylenediamine (OPD). Mass spectrometry and nuclear magnetic resonance spectroscopy unequivocally verified the structure as (12E)-5,5'-dioxo-11a,11a'-bis(3,5,7-trihydroxy-3,4-dihydro-2H-chromen-2-yl)-3,3',4,4',5a,5a',6,6',11,11',11a,11a'-dodecahydro-2H,2'H,5H,5'H-12,12'-bi[1,4]thiazino[2,3-b]phenazine-3,3'-dicarboxylic acid. Enzymatically catalyzed incubations under aeration starting from the initial CA-cysteine adducts and their follow-up dihydro-1,4-benzothiazine carboxylic acids, respectively, proved that the unstable colored compound was a trichochrome-like reaction intermediate of the browning reaction cascade which can be trapped by postincubation with OPD, thus verifying their direct mechanistic relationship.
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Affiliation(s)
- Nils Mertens
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, 06120 Halle/Saale, Germany
| | - Vanessa Fokuhl
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, 06120 Halle/Saale, Germany
| | - Marcus A Glomb
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, 06120 Halle/Saale, Germany
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7
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Di Sanzo S, Spengler K, Leheis A, Kirkpatrick JM, Rändler TL, Baldensperger T, Dau T, Henning C, Parca L, Marx C, Wang ZQ, Glomb MA, Ori A, Heller R. Mapping protein carboxymethylation sites provides insights into their role in proteostasis and cell proliferation. Nat Commun 2021; 12:6743. [PMID: 34795246 PMCID: PMC8602705 DOI: 10.1038/s41467-021-26982-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Accepted: 10/29/2021] [Indexed: 12/19/2022] Open
Abstract
Posttranslational mechanisms play a key role in modifying the abundance and function of cellular proteins. Among these, modification by advanced glycation end products has been shown to accumulate during aging and age-associated diseases but specific protein targets and functional consequences remain largely unexplored. Here, we devise a proteomic strategy to identify sites of carboxymethyllysine modification, one of the most abundant advanced glycation end products. We identify over 1000 sites of protein carboxymethylation in mouse and primary human cells treated with the glycating agent glyoxal. By using quantitative proteomics, we find that protein glycation triggers a proteotoxic response and indirectly affects the protein degradation machinery. In primary endothelial cells, we show that glyoxal induces cell cycle perturbation and that carboxymethyllysine modification reduces acetylation of tubulins and impairs microtubule dynamics. Our data demonstrate the relevance of carboxymethyllysine modification for cellular function and pinpoint specific protein networks that might become compromised during aging.
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Affiliation(s)
- Simone Di Sanzo
- grid.418245.e0000 0000 9999 5706Leibniz Institute on Aging – Fritz Lipmann Institute (FLI), 07745 Jena, Germany
| | - Katrin Spengler
- grid.275559.90000 0000 8517 6224Institute of Molecular Cell Biology, Center for Molecular Biomedicine, Jena University Hospital, 07743 Jena, Germany
| | - Anja Leheis
- grid.275559.90000 0000 8517 6224Institute of Molecular Cell Biology, Center for Molecular Biomedicine, Jena University Hospital, 07743 Jena, Germany
| | - Joanna M. Kirkpatrick
- grid.418245.e0000 0000 9999 5706Leibniz Institute on Aging – Fritz Lipmann Institute (FLI), 07745 Jena, Germany ,grid.451388.30000 0004 1795 1830Present Address: Proteomics Science Technology Platform, The Francis Crick Institute, MW1 1AT London, UK
| | - Theresa L. Rändler
- grid.275559.90000 0000 8517 6224Institute of Molecular Cell Biology, Center for Molecular Biomedicine, Jena University Hospital, 07743 Jena, Germany
| | - Tim Baldensperger
- grid.9018.00000 0001 0679 2801Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, 06120 Halle/Saale, Germany
| | - Therese Dau
- grid.418245.e0000 0000 9999 5706Leibniz Institute on Aging – Fritz Lipmann Institute (FLI), 07745 Jena, Germany
| | - Christian Henning
- grid.9018.00000 0001 0679 2801Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, 06120 Halle/Saale, Germany
| | - Luca Parca
- grid.413503.00000 0004 1757 9135Bioinformatics Unit, IRCCS Casa Sollievo della Sofferenza, S. Giovanni Rotondo, Italy
| | - Christian Marx
- grid.418245.e0000 0000 9999 5706Leibniz Institute on Aging – Fritz Lipmann Institute (FLI), 07745 Jena, Germany
| | - Zhao-Qi Wang
- grid.418245.e0000 0000 9999 5706Leibniz Institute on Aging – Fritz Lipmann Institute (FLI), 07745 Jena, Germany ,grid.9613.d0000 0001 1939 2794Faculty of Biological Sciences, Friedrich-Schiller-University of Jena, Jena, Germany
| | - Marcus A. Glomb
- grid.9018.00000 0001 0679 2801Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, 06120 Halle/Saale, Germany
| | - Alessandro Ori
- Leibniz Institute on Aging - Fritz Lipmann Institute (FLI), 07745, Jena, Germany.
| | - Regine Heller
- Institute of Molecular Cell Biology, Center for Molecular Biomedicine, Jena University Hospital, 07743, Jena, Germany.
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8
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Wächter K, Navarrete Santos A, Großkopf A, Baldensperger T, Glomb MA, Szabó G, Simm A. AGE-Rich Bread Crust Extract Boosts Oxidative Stress Interception via Stimulation of the NRF2 Pathway. Nutrients 2021; 13:nu13113874. [PMID: 34836129 PMCID: PMC8622267 DOI: 10.3390/nu13113874] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 10/26/2021] [Accepted: 10/28/2021] [Indexed: 12/30/2022] Open
Abstract
Advanced glycation end products (AGEs) result from a non-enzymatic reaction of proteins with reactive carbohydrates. Heat-processed food, such as bread, contains high amounts of AGEs. The activation of the NF-κB signaling pathway by bread crust extract (BCE) is well understood. However, it is largely unknown whether NRF2, the master regulator of oxidative stress resistance in mammalian cells, is affected by BCE. We have investigated the molecular mechanisms by which BCE induces antioxidant gene expression in cellular models. Our data showed that soluble extracts from bread crust are capable of stimulating the NRF2 signaling pathway. Furthermore, NRF2 pathway activation was confirmed by microarray and reporter-cell analyses. QRT-PCR measurements and Western blot analyses indicated an induction of antioxidative genes such as HMOX1, GCLM and NQO1 upon BCE treatment. Moreover, BCE pretreated cells had a survival advantage compared to control cells when exposed to oxidative stress. BCE induces phosphorylation of AKT and ERK kinase in EA.hy926 cells. By mass spectrometry, several new, potentially active modifications in BCE were identified. Our findings indicate that BCE activates NRF2-dependent antioxidant gene expression, thus provoking a protection mechanism against oxidative stress-mediated tissue injury. Hence, BCE can be considered as functional food with antioxidative and cardioprotective potential.
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Affiliation(s)
- Kristin Wächter
- Department for Cardiac Surgery, University Hospital Halle (Saale), Martin-Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany; (A.G.); (G.S.); (A.S.)
- Correspondence: ; Tel.: +49-345-557-7068
| | - Alexander Navarrete Santos
- Center for Medical Basic Research, Martin-Luther-University Halle-Wittenberg, 06120 Halle (Saale), Germany;
| | - Anne Großkopf
- Department for Cardiac Surgery, University Hospital Halle (Saale), Martin-Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany; (A.G.); (G.S.); (A.S.)
| | - Tim Baldensperger
- German Institute of Human Nutrition Potsdam-Rehbrücke, 14558 Nuthetal, Germany;
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, 06120 Halle (Saale), Germany;
| | - Marcus A. Glomb
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, 06120 Halle (Saale), Germany;
| | - Gábor Szabó
- Department for Cardiac Surgery, University Hospital Halle (Saale), Martin-Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany; (A.G.); (G.S.); (A.S.)
| | - Andreas Simm
- Department for Cardiac Surgery, University Hospital Halle (Saale), Martin-Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany; (A.G.); (G.S.); (A.S.)
- Center for Medical Basic Research, Martin-Luther-University Halle-Wittenberg, 06120 Halle (Saale), Germany;
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9
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Abstract
One crucial aspect of the Maillard reaction is the formation of reactive α-dicarbonyl structures like glyoxal, which are prone toward further reactions with proteins, e.g., the N6-amino group of lysine. The initially formed labile glyoxal-imine was previously established as a key intermediate in the formation of the advanced glycation end products N6-carboxymethyl lysine (CML), glyoxal lysine amide (GOLA), glyoxal lysine dimer (GOLD), and N6-glycolyl lysine (GALA). Here, we introduce a novel amidine cross-link structure N1,N2-bis-(5-amino-5-carboxypentyl)-2-hydroxy-acetamidine (glyoxal lysine amidine, GLA), which is formed exclusively from glyoxal through the same isomerization cascade. After independent synthesis of the authentic reference standard, we were able to quantitate this cross-link in incubations of 40 mM N2-t-Boc-lysine with glyoxal and various sugars (40-100 mM) under mild conditions (pH 7.4, 37 °C) using an HPLC-MS/MS method. Furthermore, incubations of proteins (6 mg/mL) with 50 mM glyoxal confirmed the cross-linking by GLA, which was additionally identified in acidic hydrolyzed proteins of butter biscuits after HPLC enrichment.
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Affiliation(s)
- Michael D Eggen
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, Halle/Saale 06120, Germany
| | - Marcus A Glomb
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, Halle/Saale 06120, Germany
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10
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Rankenberg J, Rakete S, Wagner BD, Patnaik JL, Henning C, Lynch A, Glomb MA, Nagaraj RH. Advanced glycation end products in human diabetic lens capsules. Exp Eye Res 2021; 210:108704. [PMID: 34302851 DOI: 10.1016/j.exer.2021.108704] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 07/15/2021] [Accepted: 07/16/2021] [Indexed: 10/20/2022]
Abstract
Advanced glycation end products (AGEs) accumulate with age in human lens capsules. AGEs in lens capsules potentiate the transforming growth factor beta-2-mediated mesenchymal transition of lens epithelial cells, which suggests that they play a role in posterior capsule opacification after cataract surgery. We measured AGEs by liquid chromatography-mass spectrometry in capsulorhexis specimens obtained during cataract surgery from nondiabetic and diabetic patients with and without established retinopathy. Our data showed that the levels of most AGEs (12 out of 13 measured) were unaltered in diabetic patients and diabetic patients with retinopathy compared to nondiabetic patients. There was one exception: glucosepane, which was significantly higher in diabetic patients, both with (6.85 pmol/μmol OH-proline) and without retinopathy (8.32 pmol/μmol OH-proline), than in nondiabetic patients (4.01 pmol/μmol OH-proline). Our study provides an explanation for the similar incidence of posterior capsule opacification between nondiabetic and diabetic cataract patients observed in several studies.
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Affiliation(s)
- Johanna Rankenberg
- Sue-Anschutz Eye Center, Department of Ophthalmology, School of Medicine, Aurora, CO, USA
| | - Stefan Rakete
- Sue-Anschutz Eye Center, Department of Ophthalmology, School of Medicine, Aurora, CO, USA; Present Address: Institute and Clinic for Occupational, Social and Environmental Medicine, University Hospital LMU, Munich, Germany
| | - Brandie D Wagner
- Sue-Anschutz Eye Center, Department of Ophthalmology, School of Medicine, Aurora, CO, USA; Colorado School of Public Health, Aurora, CO, USA
| | - Jennifer L Patnaik
- Sue-Anschutz Eye Center, Department of Ophthalmology, School of Medicine, Aurora, CO, USA
| | - Christian Henning
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, 06120 Halle/ Saale, Germany
| | - Anne Lynch
- Sue-Anschutz Eye Center, Department of Ophthalmology, School of Medicine, Aurora, CO, USA
| | - Marcus A Glomb
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, 06120 Halle/ Saale, Germany
| | - Ram H Nagaraj
- Sue-Anschutz Eye Center, Department of Ophthalmology, School of Medicine, Aurora, CO, USA; School of Pharmacy, University of Colorado, Aurora, CO, USA.
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11
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Abstract
Posttranslational protein modification by lysine acylation is an emerging mechanism of cellular regulation and fine-tunes metabolic processes to environmental changes. In this review we focus on recently discovered pathways of non-enzymatic lysine acylation by reactive acyl-CoA species, acyl phosphates, and α-dicarbonyls. We summarize the metabolic sources of these highly reactive intermediates, demonstrate their reaction mechanisms, give an overview of the resulting acyl lysine modifications, and evaluate the consequences for cellular regulatory processes. Finally, we discuss interferences between lysine acylation and lysine ubiquitylation as a potential molecular mechanism of dysregulated protein homeostasis in aging and related diseases.
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Affiliation(s)
- Tim Baldensperger
- Department of Molecular Toxicology, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), Nuthetal, Germany
| | - Marcus A Glomb
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Halle, Germany
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12
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Jost T, Henning C, Heymann T, Glomb MA. Comprehensive Analyses of Carbohydrates, 1,2-Dicarbonyl Compounds, and Advanced Glycation End Products in Industrial Bread Making. J Agric Food Chem 2021; 69:3720-3731. [PMID: 33733759 DOI: 10.1021/acs.jafc.0c07614] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The technology of bread making is characterized by three major steps: dough mixing, proofing, and baking. To follow the course of Maillard processes in an authentic food matrix, the complete manufacturing process of wheat bread rolls was assessed along all production steps with the quantitation of sugars, furfurals, 1,2-dicarbonyl compounds, and advanced glycation end products (AGEs). As a result, the AGE profile was significantly enlarged to more than 12 structures, and comprehensive mechanistic insights were provided. The analyses of five major German bread types including wheat, brown, rye bread, pumpernickel, and crispbreads led to AGE contents of 69-149 mg/kg bread or 984-1857 mg/kg protein. Major lysine protein modifications were carboxymethyl, carboxyethyl, and formyl lysine and pyrraline. Arginine was mainly modified by methylglyoxal (MGO) to give imidazolinones. A major part of MGO was confirmed to stem from microbial metabolism.
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Affiliation(s)
- Tobias Jost
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, Halle/Saale D-06120, Germany
| | - Christian Henning
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, Halle/Saale D-06120, Germany
| | - Thomas Heymann
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, Halle/Saale D-06120, Germany
| | - Marcus A Glomb
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, Halle/Saale D-06120, Germany
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Mertens N, Heymann T, Glomb MA. Oxidative Fragmentation of Aspalathin Leads to the Formation of Dihydrocaffeic Acid and the Related Lysine Amide Adduct. J Agric Food Chem 2020; 68:13111-13120. [PMID: 32023062 DOI: 10.1021/acs.jafc.9b07689] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
In the present study, the degradation of C-glucosidic dihydrochalcone aspalathin as the major phenolic compound in rooibos (Aspalathus linearis) was investigated. Analyses by gas chromatography-mass spectrometry of aqueous aspalathin-lysine incubations after silylation showed the formation of dihydrocaffeic acid [3-(3,4-dihydroxyphenyl)-propionic acid] under oxidative conditions as a novel degradation product up to 10 mol %. High-performance liquid chromatography analyses revealed the concurrent formation of the dihydrocaffeic acid lysine amide at about 30-fold lower concentrations, which was unequivocally verified by synthesis of an authentic reference standard. The amide was also verified in aspalathin-protein incubations after enzymatic hydrolysis by high-performance liquid chromatography-tandem mass spectrometry analyses. Thus, the covalent interaction of phenolic plant compounds with proteins under mild conditions (ambient temperatures and neutral pH) was confirmed for the first time. Acid and free amide were also quantitated in rooibos teas with significantly higher values in fermented varieties. The mechanism of formation was clarified to be initiated by singlet oxygen and to include a rearrangement-fragmentation mechanism with 1,2,3,5-tetrahydroxybenzene as the counterpart.
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Affiliation(s)
- Nils Mertens
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Straße 2, 06120 Halle/Saale, Germany
| | - Thomas Heymann
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Straße 2, 06120 Halle/Saale, Germany
| | - Marcus A Glomb
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Straße 2, 06120 Halle/Saale, Germany
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14
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Nandi SK, Rankenberg J, Glomb MA, Nagaraj RH. Transient elevation of temperature promotes cross-linking of α-crystallin-client proteins through formation of advanced glycation endproducts: A potential role in presbyopia and cataracts. Biochem Biophys Res Commun 2020; 533:1352-1358. [PMID: 33081971 DOI: 10.1016/j.bbrc.2020.10.018] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Accepted: 10/09/2020] [Indexed: 01/02/2023]
Abstract
The chaperone activity of α-crystallin is important for maintaining the transparency of the human lens. αB-crystallin (αBC) is a long-lived protein in the lens that accumulates chemical modifications during aging. The formation of advanced glycation end products (AGEs) through glycation is one such modification. αBC is a small heat shock protein that exhibits chaperone activity. We have previously shown that αBC-client protein complexes can undergo AGE-mediated interprotein cross-linking. Here, we demonstrate that short-term (1 h) exposure to elevated temperatures and methylglyoxal (MGO) during the chaperoning of client proteins by αBC promotes AGE-mediated interprotein cross-linking. Liquid chromatography/mass spectrometry (LC-MS/MS) analyses revealed the rapid formation of AGEs by MGO. Interestingly, we found that despite protein cross-linking, the chaperone activity of αBC increased during the transient elevation of temperature in the presence of MGO. Together, these results imply that transient and subtle elevation of temperature in the lens of the eye can promote protein cross-linking through AGEs, and if this phenomenon recurs over a period of many years, it could lead to early onset of presbyopia and age-related cataracts.
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Affiliation(s)
- Sandip K Nandi
- Sue Anschutz-Rodgers Eye Center and Department of Ophthalmology, School of Medicine, University of Colorado, Anschutz Medical Campus, Aurora, CO, 80045, USA
| | - Johanna Rankenberg
- Sue Anschutz-Rodgers Eye Center and Department of Ophthalmology, School of Medicine, University of Colorado, Anschutz Medical Campus, Aurora, CO, 80045, USA
| | - Marcus A Glomb
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, 06120, Halle/Saale, Germany
| | - Ram H Nagaraj
- Sue Anschutz-Rodgers Eye Center and Department of Ophthalmology, School of Medicine, University of Colorado, Anschutz Medical Campus, Aurora, CO, 80045, USA; Department of Pharmaceutical Sciences, Skaggs School of Pharmacy and Pharmaceutical Sciences, University of Colorado, Anschutz Medical Campus, Aurora, CO, 80045, USA.
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15
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Nandi SK, Nahomi RB, Rankenberg J, Glomb MA, Nagaraj RH. Glycation-mediated inter-protein cross-linking is promoted by chaperone-client complexes of α-crystallin: Implications for lens aging and presbyopia. J Biol Chem 2020; 295:5701-5716. [PMID: 32184356 PMCID: PMC7186181 DOI: 10.1074/jbc.ra120.012604] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 03/12/2020] [Indexed: 12/16/2022] Open
Abstract
Lens proteins become increasingly cross-linked through nondisulfide linkages during aging and cataract formation. One mechanism that has been implicated in this cross-linking is glycation through formation of advanced glycation end products (AGEs). Here, we found an age-associated increase in stiffness in human lenses that was directly correlated with levels of protein-cross-linking AGEs. α-Crystallin in the lens binds to other proteins and prevents their denaturation and aggregation through its chaperone-like activity. Using a FRET-based assay, we examined the stability of the αA-crystallin-γD-crystallin complex for up to 12 days and observed that this complex is stable in PBS and upon incubation with human lens-epithelial cell lysate or lens homogenate. Addition of 2 mm ATP to the lysate or homogenate did not decrease the stability of the complex. We also generated complexes of human αA-crystallin or αB-crystallin with alcohol dehydrogenase or citrate synthase by applying thermal stress. Upon glycation under physiological conditions, the chaperone-client complexes underwent greater extents of cross-linking than did uncomplexed protein mixtures. LC-MS/MS analyses revealed that the levels of cross-linking AGEs were significantly higher in the glycated chaperone-client complexes than in glycated but uncomplexed protein mixtures. Mouse lenses subjected to thermal stress followed by glycation lost resilience more extensively than lenses subjected to thermal stress or glycation alone, and this loss was accompanied by higher protein cross-linking and higher cross-linking AGE levels. These results uncover a protein cross-linking mechanism in the lens and suggest that AGE-mediated cross-linking of α-crystallin-client complexes could contribute to lens aging and presbyopia.
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Affiliation(s)
- Sandip K Nandi
- Sue Anschutz-Rodgers Eye Center and Department of Ophthalmology, School of Medicine, University of Colorado, Aurora, Colorado 80045
| | - Rooban B Nahomi
- Sue Anschutz-Rodgers Eye Center and Department of Ophthalmology, School of Medicine, University of Colorado, Aurora, Colorado 80045
| | - Johanna Rankenberg
- Sue Anschutz-Rodgers Eye Center and Department of Ophthalmology, School of Medicine, University of Colorado, Aurora, Colorado 80045
| | - Marcus A Glomb
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, 06120 Halle/Saale, Germany
| | - Ram H Nagaraj
- Sue Anschutz-Rodgers Eye Center and Department of Ophthalmology, School of Medicine, University of Colorado, Aurora, Colorado 80045; Department of Pharmaceutical Sciences, Skaggs School of Pharmacy and Pharmaceutical Sciences, University of Colorado, Aurora, Colorado 80045.
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Heymann T, Schmitz LM, Lange J, Glomb MA. Influence of β-Carotene and Lycopene on Oxidation of Ethyl Linoleate in One- and Disperse-Phased Model Systems. J Agric Food Chem 2020; 68:2747-2756. [PMID: 32028770 DOI: 10.1021/acs.jafc.9b07862] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The induction period (IP) of ethyl linoleate stressed at 60 °C was monitored via the formation of hydroperoxides. The addition of lycopene (1% w/w) increased the IP from 7.0 to 10.0 h to prove the strong antioxidative potential in contrast to β-carotene with pro-oxidative effects (IP: 6.0 h), both showing strong scavenging activity under fast degradation. When peroxidation was induced by singlet oxygen, both carotenoids effectively inhibited the formation of hydroperoxides, with quenching activity only observed at low singlet oxygen concentrations, while scavenging still dominated. Thus, carotenoids did not interact with the introduced singlet oxygen but rather with the radical intermediates of fat oxidation. These experiments were then transferred to lecithin-based micelles more related to biological systems, where singlet oxygen was generated in the outer aqueous phase. Lycopene and β-carotene delayed or inhibited lipid peroxidation depending on concentration. In this setup, β-carotene showed exclusively quenching activity, while lycopene was additionally degraded to about 70%.
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Affiliation(s)
- Thomas Heymann
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Straße 2, D-06120 Halle/Saale, Germany
| | - Lea M Schmitz
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Straße 2, D-06120 Halle/Saale, Germany
| | - Josefine Lange
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Straße 2, D-06120 Halle/Saale, Germany
| | - Marcus A Glomb
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Straße 2, D-06120 Halle/Saale, Germany
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Leonova T, Popova V, Tsarev A, Henning C, Antonova K, Rogovskaya N, Vikhnina M, Baldensperger T, Soboleva A, Dinastia E, Dorn M, Shiroglasova O, Grishina T, Balcke GU, Ihling C, Smolikova G, Medvedev S, Zhukov VA, Babakov V, Tikhonovich IA, Glomb MA, Bilova T, Frolov A. Does Protein Glycation Impact on the Drought-Related Changes in Metabolism and Nutritional Properties of Mature Pea ( Pisum sativum L.) Seeds? Int J Mol Sci 2020; 21:E567. [PMID: 31952342 PMCID: PMC7013545 DOI: 10.3390/ijms21020567] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 01/01/2020] [Accepted: 01/03/2020] [Indexed: 12/24/2022] Open
Abstract
Protein glycation is usually referred to as an array of non-enzymatic post-translational modifications formed by reducing sugars and carbonyl products of their degradation. The resulting advanced glycation end products (AGEs) represent a heterogeneous group of covalent adducts, known for their pro-inflammatory effects in mammals, and impacting on pathogenesis of metabolic diseases and ageing. In plants, AGEs are the markers of tissue ageing and response to environmental stressors, the most prominent of which is drought. Although water deficit enhances protein glycation in leaves, its effect on seed glycation profiles is still unknown. Moreover, the effect of drought on biological activities of seed protein in mammalian systems is still unstudied with respect to glycation. Therefore, here we address the effects of a short-term drought on the patterns of seed protein-bound AGEs and accompanying alterations in pro-inflammatory properties of seed protein in the context of seed metabolome dynamics. A short-term drought, simulated as polyethylene glycol-induced osmotic stress and applied at the stage of seed filling, resulted in the dramatic suppression of primary seed metabolism, although the secondary metabolome was minimally affected. This was accompanied with significant suppression of NF-kB activation in human SH-SY5Y neuroblastoma cells after a treatment with protein hydrolyzates, isolated from the mature seeds of drought-treated plants. This effect could not be attributed to formation of known AGEs. Most likely, the prospective anti-inflammatory effect of short-term drought is related to antioxidant effect of unknown secondary metabolite protein adducts, or down-regulation of unknown plant-specific AGEs due to suppression of energy metabolism during seed filling.
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Affiliation(s)
- Tatiana Leonova
- Department of Biochemistry, St. Petersburg State University, 199004 St. Petersburg, Russia
- Department of Bioorganic Chemistry, Leibniz Institute of Plant Biochemistry, 06120 Halle, Germany
| | - Veronika Popova
- Department of Biochemistry, St. Petersburg State University, 199004 St. Petersburg, Russia
- Department of Plant Physiology and Biochemistry, St. Petersburg State University, 199034 St. Petersburg, Russia
| | - Alexander Tsarev
- Department of Biochemistry, St. Petersburg State University, 199004 St. Petersburg, Russia
- Department of Bioorganic Chemistry, Leibniz Institute of Plant Biochemistry, 06120 Halle, Germany
| | - Christian Henning
- Institute of Chemistry - Food Chemistry, Martin-Luther University Halle-Wittenberg, 06120 Halle, Germany
| | - Kristina Antonova
- Department of Biochemistry, St. Petersburg State University, 199004 St. Petersburg, Russia
- Department of Bioorganic Chemistry, Leibniz Institute of Plant Biochemistry, 06120 Halle, Germany
| | - Nadezhda Rogovskaya
- Research Institute of Hygiene, Occupational Pathology and Human Ecology, 188663 Leningrad Oblast, Russia
| | - Maria Vikhnina
- Department of Biochemistry, St. Petersburg State University, 199004 St. Petersburg, Russia
- Department of Bioorganic Chemistry, Leibniz Institute of Plant Biochemistry, 06120 Halle, Germany
| | - Tim Baldensperger
- Institute of Chemistry - Food Chemistry, Martin-Luther University Halle-Wittenberg, 06120 Halle, Germany
| | - Alena Soboleva
- Department of Biochemistry, St. Petersburg State University, 199004 St. Petersburg, Russia
- Department of Bioorganic Chemistry, Leibniz Institute of Plant Biochemistry, 06120 Halle, Germany
| | - Ekaterina Dinastia
- Department of Biochemistry, St. Petersburg State University, 199004 St. Petersburg, Russia
- Department of Bioorganic Chemistry, Leibniz Institute of Plant Biochemistry, 06120 Halle, Germany
- Postovsky Institute of Organic Synthesis of Ural Division of Russian Academy of Sciences, 620137 Yekaterinburg, Russia
| | - Mandy Dorn
- Department of Bioorganic Chemistry, Leibniz Institute of Plant Biochemistry, 06120 Halle, Germany
| | - Olga Shiroglasova
- Department of Plant Physiology and Biochemistry, St. Petersburg State University, 199034 St. Petersburg, Russia
| | - Tatiana Grishina
- Department of Biochemistry, St. Petersburg State University, 199004 St. Petersburg, Russia
| | - Gerd U Balcke
- Department of Metabolic and Cell Biology, Leibniz Institute of Plant Biochemistry, 06120 Halle, Germany
| | - Christian Ihling
- Department of Pharmaceutical Chemistry and Bioanalytics, Institute of Pharmacy, Martin-Luther University Halle-Wittenberg, 06120 Halle, Germany
| | - Galina Smolikova
- Department of Plant Physiology and Biochemistry, St. Petersburg State University, 199034 St. Petersburg, Russia
| | - Sergei Medvedev
- Department of Plant Physiology and Biochemistry, St. Petersburg State University, 199034 St. Petersburg, Russia
| | - Vladimir A Zhukov
- All-Russia Research Institute for Agricultural Microbiology, 196608 St. Petersburg, Russia
| | - Vladimir Babakov
- Research Institute of Hygiene, Occupational Pathology and Human Ecology, 188663 Leningrad Oblast, Russia
| | - Igor A Tikhonovich
- All-Russia Research Institute for Agricultural Microbiology, 196608 St. Petersburg, Russia
- Department of Genetics and Biotechnology, St. Petersburg State University, 199034 St. Petersburg, Russia
| | - Marcus A Glomb
- Institute of Chemistry - Food Chemistry, Martin-Luther University Halle-Wittenberg, 06120 Halle, Germany
| | - Tatiana Bilova
- Department of Bioorganic Chemistry, Leibniz Institute of Plant Biochemistry, 06120 Halle, Germany
- Department of Plant Physiology and Biochemistry, St. Petersburg State University, 199034 St. Petersburg, Russia
| | - Andrej Frolov
- Department of Biochemistry, St. Petersburg State University, 199004 St. Petersburg, Russia
- Department of Bioorganic Chemistry, Leibniz Institute of Plant Biochemistry, 06120 Halle, Germany
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Affiliation(s)
| | | | - Marcus A. Glomb
- Institut für Chemie – LebensmittelchemieMartin‐Luther‐Universität Halle‐Wittenberg Kurt‐Mothes‐Str. 2 D‐06120 Halle (Saale)
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Abstract
Recently discovered acylation by reactive acyl-CoA species is considered a novel regulatory mechanism in epigenetics and metabolism. Established analytical methods like Western blotting and proteomics fail to detect the plethora of acylation structures in a single analysis and lack the ability of absolute quantitation. In this paper, we developed an HPLC-MS/MS method for the simultaneous detection and quantitation of 14 acylated lysine species in biological samples. Extensive effort was invested into method validation resulting in recovery rates between 75 and 93% and levels of detection in the nanomolar range. Thus, we were able to quantitate 8 acylation structures in mouse liver, kidney, heart, and brain. Further enrichment by repetitive HPLC fractionation resulted in the quantitation of 6 additional acylation structures including 4 novel modifications: N6-acetoacetyl lysine, N6-isovaleryl lysine, N6-(2-methylbutyryl) lysine, and N6-tiglyl lysine.
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Affiliation(s)
- Tim Baldensperger
- Institute of Chemistry, Food Chemistry , Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Straße 2 , 06120 Halle (Saale), Germany
| | - Simone Di Sanzo
- Leibniz Institute on Aging-Fritz Lipmann Institute (FLI) , Beutenbergstraße 11 , 07745 Jena , Germany
| | - Alessandro Ori
- Leibniz Institute on Aging-Fritz Lipmann Institute (FLI) , Beutenbergstraße 11 , 07745 Jena , Germany
| | - Marcus A Glomb
- Institute of Chemistry, Food Chemistry , Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Straße 2 , 06120 Halle (Saale), Germany
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20
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Jost T, Heymann T, Glomb MA. Efficient Analysis of 2-Acetyl-1-pyrroline in Foods Using a Novel Derivatization Strategy and LC-MS/MS. J Agric Food Chem 2019; 67:3046-3054. [PMID: 30810038 DOI: 10.1021/acs.jafc.9b00220] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
2-Acetyl-1-pyrroline (2-AP) is a key odorant in many foods, such as aromatic rice and wheat bread, with a very low odor threshold of 0.05 μg/L in water. The small molecule with a popcornlike, roasty odor is generated biologically or by Strecker degradation within the Maillard-reaction cascades during thermal food processing with methylglyoxal and 1-pyrroline as the main direct precursors. Numerous gas-chromatographic methods for the analysis of 2-AP have been published, but the reactivity of the compound leads to discrimination or degradation during sample workup. We developed a novel derivatization method for 2-AP with o-phenylenediamine followed by HPLC-MS/MS analysis of the resulting stable quinoxaline. The precision (7%), repeatability (14%), recovery (92%), linearity (0.79-500 μg/kg), limit of detection (LOD, 0.26 μg/kg), and limit of quantitation (LOQ, 0.79 μg/kg) were validated for rice matrix and were excellent as compared with those of methods published before. With the novel method, 2-AP levels in typical foods like aromatic rice (131 μg/kg), wheat bread (18 μg/kg), brown bread (18 μg/kg), rye bread (18 μg/kg), and popcorn (38 μg/kg) were determined.
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Affiliation(s)
- Tobias Jost
- Institute of Chemistry-Food Chemistry , Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Strasse 2 , D-06120 Halle/Saale , Germany
| | - Thomas Heymann
- Institute of Chemistry-Food Chemistry , Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Strasse 2 , D-06120 Halle/Saale , Germany
| | - Marcus A Glomb
- Institute of Chemistry-Food Chemistry , Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Strasse 2 , D-06120 Halle/Saale , Germany
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21
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Abstract
In the present study the enzymatic oxidation of gallic acid and catechin catalyzed by nashi pear polyphenol oxidase (PPO) in the presence of the amino acids lysine, arginine, or cysteine was investigated for polyphenol-amino acid adducts. HPLC analyses revealed the formation of two novel dihydrobenzothiazine carboxylic acid derivatives (8-(3',4'-dihydro-2 H-chromene-3',5',7'-triol)-3,4-dihydro-5-hydroxy-2 H-benzothiazine-3-carboxylic acid and 7-(3',4'-dihydro-2 H-chromene-3',5',7'-triol)-3,4-dihydro-5-hydroxy-2 H-benzothiazine-3-carboxylic acid) from 2'-cysteinyl catechin and 5'-cysteinyl catechin in cysteine incubations, respectively. In contrast, arginine and lysine did not lead to any amino acid adducts. Target compounds were separated by high-performance countercurrent chromatography and preparative HPLC and unequivocally characterized by mass spectrometry and nuclear magnetic resonance spectroscopy. Mechanistic incubations starting from the catechin-cysteine adducts showed that both catechin and PPO are crucial components in the formation of the dihydrobenzothiazines. The cysteine incubations showed a red-brown coloration, which coincided with formation and degradation of the dihydrobenzothiazines finally leading to the formation of high-polymeric melanins. Therefore, these compounds might be the key intermediates to understand development of color during cysteine-driven enzymatic browning reactions.
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Affiliation(s)
- Nils Mertens
- Institute of Chemistry, Food Chemistry , Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Strasse 2 , 06120 Halle/Saale , Germany
| | - Franziska Mai
- Institute of Chemistry, Food Chemistry , Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Strasse 2 , 06120 Halle/Saale , Germany
| | - Marcus A Glomb
- Institute of Chemistry, Food Chemistry , Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Strasse 2 , 06120 Halle/Saale , Germany
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Abstract
Glycosylated plant sterols or steryl glycosides (SGs) are a small group of glycolipids occurring ubiquitously in plants. In contrast to free sterols, they are insufficiently characterized concerning structural variety, quantity, and biological function. In particular, the type of sugar usually attached to the C-3 hydroxy function of the respective sterol is poorly studied. Eggplants ( Solanum melongena) are rich in phytochemicals including SGs. In the present work, the unique glycosylation pattern was investigated by a highly selective LC-MS/MS method that allowed quantitation of the glucosides and galactosides of the most common sterols: cholesterol, β-sitosterol, campesterol, and stigmasterol. The quantitatively most important structure was β-sitosteryl β-d-glucopyranoside, with 54.5 mg/kg fresh weight of total fruit (365.3 mg/kg dry weight) followed by stigmasteryl β-d-glucopyranoside and campesteryl β-d-glucopyranoside. Analyses were performed in different tissues of eggplants (i.e., exocarp and outer mesocarp vs the remaining inner part). Steryl galactosides were determined in eggplants for the first time at significantly lower concentrations by a factor of 100. Furthermore, the rare SG β-sitosteryl β-d-cellobioside (3-β-sitosteryl β-d-glucopyranosyl-(1→4)-β-d-glucopyranoside) was detected in eggplants for the first time. Finally, UV irradiation induced the formation of the vitamin D glucosides 7-dehydrocholesteryl β-d-glucopyranoside and cholecalciferyl β-d-glucopyranoside at very low levels.
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Affiliation(s)
- Philipp Heinz
- Institute of Chemistry, Food Chemistry , Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Strasse 2 , 06120 Halle/Saale , Germany
| | - Marcus A Glomb
- Institute of Chemistry, Food Chemistry , Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Strasse 2 , 06120 Halle/Saale , Germany
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23
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Abstract
Highly reactive intermediates of the Maillard reaction, such as glycolaldehyde and glyoxal, are precursors in the modification and cross-linking of proteins. Therefore, we investigated ribonuclease A modified by glycolaldehyde and glyoxal, separately. For the first time, various protein species derived by these aldehydes were successfully separated by ion-exchange chromatography and gel permeation chromatography. Highly cross-linked ribonuclease A was obtained in glycolaldehyde incubations. In contrast, glyoxal predominantly led to modified monomeric protein species. These results were verified by sodium dodecyl sulfate polyacrylamide gel electrophoresis and isoelectric focusing. Quantitation of mono- and bivalent protein modifications of the isolated protein species led to a positive correlation between the degree of protein modification and the change of the isoelectric point and molecular weight, respectively. Glycolaldehyde is easily oxidized to glyoxal. However, significantly lower levels of bivalent glyoxal modifications were detected in glycolaldehyde versus glyoxal incubations (glyoxal-lysine dimer, 1.58 ± 0.02 versus 2.86 ± 0.04 mmol/mol of phenylalanine; glyoxal-lysine amide, 2.7 ± 0.1 versus 5.6 ± 0.1 mmol/mol of phenylalanine). In addition, a novel glycolaldehyde-specific lysine-lysine cross-link was identified and putatively assigned as 1-(5-amino-5-carboxypentyl)-4-(5-amino-5-carboxypentyl-amino)pyridinium salt.
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Affiliation(s)
- Alexander Klaus
- Institute of Chemistry, Food Chemistry , Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Straße 2 , 06120 Halle/Saale , Germany
| | - Robert Rau
- Institute of Chemistry, Food Chemistry , Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Straße 2 , 06120 Halle/Saale , Germany
| | - Marcus A Glomb
- Institute of Chemistry, Food Chemistry , Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Straße 2 , 06120 Halle/Saale , Germany
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24
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Abstract
Proteins continually undergo spontaneous oxidation reactions, which lead to changes in structure and function. The quantitative assessment of protein oxidation adducts provides information on the level of exposure to reactive precursor compounds with a high oxidizing potential and reactive oxygen species (ROS). In the present work, we introduce N6-(2-hydroxyethyl)lysine as a novel marker based on the ratio of glycolaldehyde and its oxidized form glyoxal. The high analytical potential was proven with a first set of patients undergoing hemodialysis versus healthy controls, in comparison with well-established parameters for oxidative stress. In vitro experiments with N1- t-BOC-lysine and N1- t-BOC-arginine enlightened the mechanistic relationship of glycolaldehyde and glyoxal. Oxidation was strongly dependent on the catalytic action of the ε-amino moiety of lysine. Investigations on the formation of N6-carboxymethyl lysine revealed glycolaldehyde-imine as the more reactive precursor, even though an additional oxidative step is required. As a result, a novel and very effective alternative mechanism was unraveled.
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Affiliation(s)
- Christian Henning
- Institute of Chemistry, Food Chemistry , Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Str. 2 , 06120 Halle/Saale , Germany
| | - Kristin Liehr
- Institute of Chemistry, Food Chemistry , Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Str. 2 , 06120 Halle/Saale , Germany
| | - Matthias Girndt
- Department of Internal Medicine II , Martin-Luther-University Halle-Wittenberg , Ernst-Grube-Str. 40 , 06120 Halle/Saale , Germany
| | - Christof Ulrich
- Department of Internal Medicine II , Martin-Luther-University Halle-Wittenberg , Ernst-Grube-Str. 40 , 06120 Halle/Saale , Germany
| | - Marcus A Glomb
- Institute of Chemistry, Food Chemistry , Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Str. 2 , 06120 Halle/Saale , Germany
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Jost T, Zipprich A, Glomb MA. Analysis of Advanced Glycation Endproducts in Rat Tail Collagen and Correlation to Tendon Stiffening. J Agric Food Chem 2018; 66:3957-3965. [PMID: 29620898 DOI: 10.1021/acs.jafc.8b00937] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Methylglyoxal is a major 1,2-dicarbonyl compound in vivo and leads to nonenzymatic protein modifications, known as advanced glycation endproducts. Especially long-lived proteins like collagen are prone to changes of the mechanical or biological function, respectively, by accumulation of Maillard-derived modifications. Specifically, the resulting nonenzymatic cross-link structures in parallel to the natural maturation process of collagen fibrils lead to complications with age or during disease. A novel lysine-lysine amide cross-link derived from methylglyoxal, 2,15-diamino-8-methyl-9-oxo-7,10-diaza-1,16-hexadecanedioic acid, named MOLA, was synthesized and identified in vitro and in vivo. Tail tendons of young, adult, and old rats (3, 12, and 22 months) were enzymatically digested prior to analysis of acid-labile glycation products via liquid chromatography-tandem mass spectrometry (LC-MS/MS). As a result, nine monovalent amino acid modifications, mostly originating from methylglyoxal (36 μmol/mol leucine-equivalents in total), and four glycation cross-links (0.72 μmol/mol glucosepane, 0.24 μmol/mol DODIC (3-deoxyglucosone-derived imidazoline cross-link), 0.04 μmol/mol MODIC (methylglyoxal-derived imidazoline cross-link), 0.34 μmol/mol MOLA) were quantitated in senescent tendon collagen. The results correlated with increased tail tendon breaking time from 10 to 190 min and indicate that methylglyoxal is a major player in the aging process of connective tissue.
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Affiliation(s)
- Tobias Jost
- Institute of Chemistry-Food Chemistry , Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Strasse 2 , D-06120 Halle , Germany
| | - Alexander Zipprich
- Department of Internal Medicine I , Martin-Luther-University Halle-Wittenberg , Ernst-Grube-Strasse 40 , D-06120 Halle , Germany
| | - Marcus A Glomb
- Institute of Chemistry-Food Chemistry , Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Strasse 2 , D-06120 Halle , Germany
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Baldensperger T, Jost T, Zipprich A, Glomb MA. Novel α-Oxoamide Advanced-Glycation Endproducts within the N 6-Carboxymethyl Lysine and N 6-Carboxyethyl Lysine Reaction Cascades. J Agric Food Chem 2018; 66:1898-1906. [PMID: 29436827 DOI: 10.1021/acs.jafc.7b05813] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The highly reactive α-dicarbonyl compounds glyoxal and methylglyoxal are major precursors of posttranslational protein modifications in vivo. Model incubations of N2-t-Boc-lysine and either glyoxal or methylglyoxal were used to further elucidate the underlying mechanisms of the N6-carboxymethyl lysine and N6-carboxyethyl lysine reaction cascades. After independent synthesis of the authentic reference standards, we were able to detect N6-glyoxylyl lysine and N6-pyruvoyl lysine for the first time by HPLC-MS2 analyses. These two novel amide advanced-glycation endproducts were exclusively formed under aerated conditions, suggesting that they were potent markers for oxidative stress. Analogous to the well-known Strecker degradation pathway, leading from amino acids to Strecker acids, the oxidation of an enaminol intermediate is suggested to be the key mechanistic step. A highly sensitive workup for the determination of AGEs in tissues was developed. In support of our hypothesis, the levels of N6-glyoxylyl lysine and N6-pyruvoyl lysine in rat livers indeed correlated with liver cirrhosis and aging.
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Affiliation(s)
- Tim Baldensperger
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Strasse 2, 06120 Halle/Saale, Germany
| | - Tobias Jost
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Strasse 2, 06120 Halle/Saale, Germany
| | - Alexander Zipprich
- Department of Internal Medicine I, Martin-Luther-University Halle-Wittenberg , Ernst-Grube-Strasse 40, 06120 Halle/Saale, Germany
| | - Marcus A Glomb
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Strasse 2, 06120 Halle/Saale, Germany
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Klaus A, Baldensperger T, Fiedler R, Girndt M, Glomb MA. Influence of Transketolase-Catalyzed Reactions on the Formation of Glycolaldehyde and Glyoxal Specific Posttranslational Modifications under Physiological Conditions. J Agric Food Chem 2018; 66:1498-1508. [PMID: 29400466 DOI: 10.1021/acs.jafc.7b05472] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
In the present study, we investigated the role of transketolase (TK) in the modulation of glycolaldehyde driven Maillard reactions. In vitro experiments with recombinant human TK reduced glycolaldehyde and glyoxal induced carbonyl stress and thereby suppressed the formation of advanced glycation endproducts up to 70% due to the enzyme-catalyzed conversion of glycolaldehyde to erythrulose. This was further substantiated by the use of 13C-labeled compounds. For the first time, glycolaldehyde and other sugars involved in the TK reaction were quantified in vivo and compared to nondiabetic uremic patients undergoing hemodialysis. Quantitation revealed amounts of glycolaldehyde up to 2 μM and highlighted its crucial role in the formation of AGEs in vivo. In this context, a LC-MS2 method for the comprehensive detection of sedoheptulose-7-phosphate, fructose-6-phosphate, ribose-5-phosphate, erythrose-4-phosphate, erythrulose, and glycolaldehyde in whole blood, plasma, and red blood cells was established and validated based on derivatization with 1-naphthylamine and sodium cyanoborohydride.
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Affiliation(s)
- Alexander Klaus
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Strasse 2, 06120 Halle/Saale, Germany
| | - Tim Baldensperger
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Strasse 2, 06120 Halle/Saale, Germany
| | - Roman Fiedler
- Department of Internal Medicine II, Martin-Luther-University Halle-Wittenberg , Ernst-Grube-Strasse 40, 06120 Halle/Saale, Germany
| | - Matthias Girndt
- Department of Internal Medicine II, Martin-Luther-University Halle-Wittenberg , Ernst-Grube-Strasse 40, 06120 Halle/Saale, Germany
| | - Marcus A Glomb
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Strasse 2, 06120 Halle/Saale, Germany
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Klaus A, Pfirrmann T, Glomb MA. Transketolase A from E. coli Significantly Suppresses Protein Glycation by Glycolaldehyde and Glyoxal in Vitro. J Agric Food Chem 2017; 65:8196-8202. [PMID: 28880548 DOI: 10.1021/acs.jafc.7b03183] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Short-chained carbonyl species such as glycolaldehyde and its oxidized pendant glyoxal are highly reactive Maillard agents, leading to the formation of protein modifications. These advanced glycation endproducts have gained considerable interest as they have been linked to various pathologies in vivo. The ability of transketolase to use glycolaldehyde as a substrate suggested the possibility to modulate carbonyl-driven Maillard reactions. Model incubations with recombinant transketolase A from Escherichia coli in the presence of bovine serum albumin and glycolaldehyde indeed led to a decrease in glycolaldehyde concentrations paralleled by the enzymatic conversion to erythrulose. As a result, reversibly protein-bound glycolaldehyde and the major final endproduct N6-carboxymethyl lysine were significantly reduced by approximately 50%, respectively. Glycolaldehyde is easily oxidized to glyoxal in the presence of amines and oxygen. In the presence of transketolase, the lower amounts of glycolaldehyde therefore also strongly suppressed the formation of glyoxal specific arginine modifications, measured as 5-(2-imino-5-oxo-1-imidazolidinyl)norvaline after acid hydrolysis.
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Affiliation(s)
- Alexander Klaus
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Str. 2, 06120 Halle/Saale, Germany
| | - Thorsten Pfirrmann
- Institute of Physiological Chemistry, Martin-Luther-University Halle-Wittenberg , Hollystr. 1, 06114 Halle/Saale, Germany
| | - Marcus A Glomb
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Str. 2, 06120 Halle/Saale, Germany
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Hohmann C, Liehr K, Henning C, Fiedler R, Girndt M, Gebert M, Hulko M, Storr M, Glomb MA. Detection of Free Advanced Glycation End Products in Vivo during Hemodialysis. J Agric Food Chem 2017; 65:930-937. [PMID: 28112514 DOI: 10.1021/acs.jafc.6b05013] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Advanced glycation end products (AGEs) are often regarded as glycotoxins, which are normally removed by the kidney. Patients with end-stage renal failure rely on hemodialysis (HD) treatment to eliminate these compounds. In the present work, a highly selective LC-MS/MS method was used for quantitation of AGE levels in plasma and in dialysis fluids of HD patients, with a focus on AGE-free adducts. A broad range of 19 amino acid modifications was identified and quantitated. It was expected that the AGE-free adducts are successfully eliminated by dialysis treatment. Indeed, with a mean elimination rate of 71%, this assumption proved to be valid for all target analytes with the exception of pyrraline, which showed an opposite behavior. Here, plasma and dialysate levels increased during the treatment by about 59%. The notions that pyrraline was formed in high amounts in the patient's bloodstream (I) after intake of the corresponding precursor compound 3-deoxyglucosone with the dialysis fluid or (II) by catalytic effects on the formation by the dialysis membrane were ruled out. In contrast, in a dietary study, the comparison of pyrraline concentrations in plasma before and after food consumption confirmed that the increase in pyrraline originates solely from digestion of glycated food proteins. Additionally, by detailed analyses of the food consumed during dialysis sessions, bread rolls with a pyrraline content of about 21.7 μmol per serving were identified as the main source.
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Affiliation(s)
- Christoph Hohmann
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg , Halle/Salle, Germany
| | - Kristin Liehr
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg , Halle/Salle, Germany
| | - Christian Henning
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg , Halle/Salle, Germany
| | - Roman Fiedler
- Department of Internal Medicine II, Martin-Luther-University Halle-Wittenberg , Halle/Salle, Germany
| | - Matthias Girndt
- Department of Internal Medicine II, Martin-Luther-University Halle-Wittenberg , Halle/Salle, Germany
| | - Michael Gebert
- Department of Research and Development, Gambro Dialysatoren GmbH , Hechingen, Germany
| | - Michael Hulko
- Department of Research and Development, Gambro Dialysatoren GmbH , Hechingen, Germany
| | - Markus Storr
- Department of Research and Development, Gambro Dialysatoren GmbH , Hechingen, Germany
| | - Marcus A Glomb
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg , Halle/Salle, Germany
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Trojanowicz B, Ulrich C, Fiedler R, Storr M, Boehler T, Martus P, Pawlak M, Glomb MA, Henning C, Templin M, Werner K, Zickler D, Willy K, Schindler R, Girndt M. Impact of serum and dialysates obtained from chronic hemodialysis patients maintained on high cut-off membranes on inflammation profile in human THP-1 monocytes. Hemodial Int 2016; 21:348-358. [DOI: 10.1111/hdi.12494] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2016] [Revised: 08/18/2016] [Indexed: 11/28/2022]
Affiliation(s)
- Bogusz Trojanowicz
- Department of Internal Medicine II; Martin-Luther-University Halle; Germany
| | - Christof Ulrich
- Department of Internal Medicine II; Martin-Luther-University Halle; Germany
| | - Roman Fiedler
- Department of Internal Medicine II; Martin-Luther-University Halle; Germany
| | - Markus Storr
- Department of Research and Development; Gambro Dialysatoren GmbH; Hechingen Germany
| | - Torsten Boehler
- Department of Research and Development; Gambro Dialysatoren GmbH; Hechingen Germany
| | - Peter Martus
- Institute for Clinical Epidemiology and Applied Biostatistics, University of Tübingen; Germany
| | | | - Marcus A. Glomb
- Food Chemistry, Institute for Chemistry, Martin-Luther-University Halle; Germany
| | - Christian Henning
- Food Chemistry, Institute for Chemistry, Martin-Luther-University Halle; Germany
| | | | - Kristin Werner
- Department of Research and Development; Gambro Dialysatoren GmbH; Hechingen Germany
| | - Daniel Zickler
- Department of Nephrology and Internal Intensive Care Medicine; Charité-Universitaetsmedizin Berlin, Campus Virchow Clinic; Berlin Germany
| | - Kevin Willy
- Department of Nephrology and Internal Intensive Care Medicine; Charité-Universitaetsmedizin Berlin, Campus Virchow Clinic; Berlin Germany
| | - Ralf Schindler
- Department of Nephrology and Internal Intensive Care Medicine; Charité-Universitaetsmedizin Berlin, Campus Virchow Clinic; Berlin Germany
| | - Matthias Girndt
- Department of Internal Medicine II; Martin-Luther-University Halle; Germany
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Henning C, Glomb MA. Pathways of the Maillard reaction under physiological conditions. Glycoconj J 2016; 33:499-512. [DOI: 10.1007/s10719-016-9694-y] [Citation(s) in RCA: 81] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Revised: 05/27/2016] [Accepted: 05/27/2016] [Indexed: 10/21/2022]
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Raghavan CT, Smuda M, Smith AJO, Howell S, Smith DG, Singh A, Gupta P, Glomb MA, Wormstone IM, Nagaraj RH. AGEs in human lens capsule promote the TGFβ2-mediated EMT of lens epithelial cells: implications for age-associated fibrosis. Aging Cell 2016; 15:465-76. [PMID: 26853893 PMCID: PMC4854921 DOI: 10.1111/acel.12450] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/10/2016] [Indexed: 11/30/2022] Open
Abstract
Proteins in basement membrane (BM) are long‐lived and accumulate chemical modifications during aging; advanced glycation endproduct (AGE) formation is one such modification. The human lens capsule is a BM secreted by lens epithelial cells. In this study, we have investigated the effect of aging and cataracts on the AGE levels in the human lens capsule and determined their role in the epithelial‐to‐mesenchymal transition (EMT) of lens epithelial cells. EMT occurs during posterior capsule opacification (PCO), also known as secondary cataract formation. We found age‐dependent increases in several AGEs and significantly higher levels in cataractous lens capsules than in normal lens capsules measured by LC‐MS/MS. The TGFβ2‐mediated upregulation of the mRNA levels (by qPCR) of EMT‐associated proteins was significantly enhanced in cells cultured on AGE‐modified BM and human lens capsule compared with those on unmodified proteins. Such responses were also observed for TGFβ1. In the human capsular bag model of PCO, the AGE content of the capsule proteins was correlated with the synthesis of TGFβ2‐mediated α‐smooth muscle actin (αSMA). Taken together, our data imply that AGEs in the lens capsule promote the TGFβ2‐mediated fibrosis of lens epithelial cells during PCO and suggest that AGEs in BMs could have a broader role in aging and diabetes‐associated fibrosis.
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Affiliation(s)
- Cibin T. Raghavan
- Department of Ophthalmology & Visual Sciences Case Western Reserve University School of Medicine Cleveland OH USA
- Department of Ophthalmology University of Colorado School of Medicine Aurora CO USA
| | - Mareen Smuda
- Institute of Chemistry Martin‐Luther‐University Halle‐Wittenberg Halle/Saale Germany
| | | | - Scott Howell
- Visual Sciences Research Center Case Western Reserve University School of Medicine Cleveland OH USA
| | - Dawn G. Smith
- Visual Sciences Research Center Case Western Reserve University School of Medicine Cleveland OH USA
| | | | - Pankaj Gupta
- University Hospitals Eye Institute Cleveland OH USA
| | - Marcus A. Glomb
- Institute of Chemistry Martin‐Luther‐University Halle‐Wittenberg Halle/Saale Germany
| | | | - Ram H. Nagaraj
- Department of Ophthalmology & Visual Sciences Case Western Reserve University School of Medicine Cleveland OH USA
- Department of Ophthalmology University of Colorado School of Medicine Aurora CO USA
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Zickler D, Schindler R, Storr M, Willy K, Trojanowicz B, Martus P, Ulrich C, Liehr K, Henning C, Pawlak M, Templin M, Hulko M, Böhler T, Werner K, Glomb MA, Fiedler R, Girndt M. SP418THE USE OF MEDIUM CUT-OFF (MCO) MEMBRANES IN CHRONIC DIALYSIS PATIENTS MODULATES INFLAMMATION: LESSONS FROM A RANDOMIZED CLINICAL TRIAL. Nephrol Dial Transplant 2016. [DOI: 10.1093/ndt/gfw170.25] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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Abstract
Lactuca sativa var. capitate (iceberg lettuce) is a delicious vegetable and popular for its mild taste. Nevertheless, iceberg lettuce is a source of bitter substances, such as the sesquiterpene lactones. Chemical investigations on the n-butanol extract led to the isolation of three novel sesquiterpene lactones. All compounds were isolated by multilayer countercurrent chromatography followed by preparative high-performance liquid chromatography. The structures were verified by means of spectroscopic methods, including NMR and mass spectrometry techniques. For the first time 11ß,13-dihydrolactucin-8-O-sulfate (jaquinelin-8-O-sulfate) was structurally elucidated and identified in plants. In addition, the sesquiterpene lactones cichorioside B and 8-deacetylmatricarin-8-O-sulfate were identified as novel ingredients of iceberg lettuce. Further flowering plants in the daisy family Asteraceae were examined for the above three compounds. At least one of the compounds was identified in nine plants. The comparison between the lettuce butt end and the leaves of five types of the Cichorieae tribe showed an accumulation of the compounds in the butt end. Further experiments addressed the impact of sesquiterpene lactones on color formation and bitter taste.
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Affiliation(s)
- Franziska Mai
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Str. 2, 06120 Halle, Germany
| | - Marcus A Glomb
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Str. 2, 06120 Halle, Germany
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Girndt M, Fiedler R, Martus P, Pawlak M, Storr M, Bohler T, Glomb MA, Liehr K, Henning C, Templin M, Trojanowicz B, Ulrich C, Werner K, Zickler D, Schindler R. High cut-off dialysis in chronic haemodialysis patients. Eur J Clin Invest 2015; 45:1333-40. [PMID: 26519693 DOI: 10.1111/eci.12559] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/15/2015] [Accepted: 10/26/2015] [Indexed: 12/17/2022]
Abstract
BACKGROUND Haemodialysis patients suffer from chronic systemic inflammation and high incidence of cardiovascular disease. One cause for this may be the failure of diseased kidneys to eliminate immune mediators. Current haemodialysis treatment achieves insufficient elimination of proteins in the molecular weight range 15-45 kD. Thus, high cut-off dialysis might improve the inflammatory state. DESIGN In this randomized crossover trial, 43 haemodialysis patients were treated for 3 weeks with high cut-off or high-flux dialysis. Inflammatory plasma mediators, monocyte subpopulation distribution and leucocyte gene expression were quantified. RESULTS High cut-off dialysis supplemented by a low-flux filter did not influence the primary end-point, expression density of CD162 on monocytes. Nevertheless, treatment reduced multiple immune mediators in plasma. Such reduction proved - at least for some markers - to be a sustained effect over the interdialytic interval. Thus, for example, soluble TNF-receptor 1 concentration predialysis was reduced from median 13·3 (IQR 8·9-17·2) to 9·7 (IQR 7·5-13·2) ng/mL with high cut-off while remaining constant with high-flux treatment. The expression profile of multiple proinflammatory genes in leucocytes was significantly dampened. Treatment was well tolerated although albumin losses in high cut-off dialysis would be prohibitive against long-term use. CONCLUSIONS The study shows for the first time that a dampening effect of high cut-off dialysis on systemic inflammation is achievable. Earlier studies had failed due to short study duration or insufficient dialysis efficacy. Removal of soluble mediators from the circulation influences cellular activation levels in leucocytes. Continued development of less albumin leaky membranes with similar cytokine elimination is justified.
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Affiliation(s)
- Matthias Girndt
- Department of Internal Medicine II, Martin-Luther-University Halle, Halle, Germany
| | - Roman Fiedler
- Department of Internal Medicine II, Martin-Luther-University Halle, Halle, Germany
| | - Peter Martus
- Institute for Clinical Epidemiology and Applied Biometry, University of Tübingen, Tübingen, Germany
| | | | - Markus Storr
- Department of Research and Development, Gambro Dialysatoren GmbH, Hechingen, Germany
| | - Torsten Bohler
- Department of Research and Development, Gambro Dialysatoren GmbH, Hechingen, Germany
| | - Marcus A Glomb
- Institute for Chemistry, Food Chemistry, Martin-Luther-University Halle, Halle, Germany
| | - Kristin Liehr
- Institute for Chemistry, Food Chemistry, Martin-Luther-University Halle, Halle, Germany
| | - Christian Henning
- Institute for Chemistry, Food Chemistry, Martin-Luther-University Halle, Halle, Germany
| | | | - Bogusz Trojanowicz
- Department of Internal Medicine II, Martin-Luther-University Halle, Halle, Germany
| | - Christof Ulrich
- Department of Internal Medicine II, Martin-Luther-University Halle, Halle, Germany
| | - Kristin Werner
- Department of Research and Development, Gambro Dialysatoren GmbH, Hechingen, Germany
| | - Daniel Zickler
- Department of Nephrology and Internal Intensive Care Medicine, Charité-Universitaetsmedizin Berlin, Campus Virchow Clinic, Berlin, Germany
| | - Ralf Schindler
- Department of Nephrology and Internal Intensive Care Medicine, Charité-Universitaetsmedizin Berlin, Campus Virchow Clinic, Berlin, Germany
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Lehmann U, Riedel A, Hirche F, Brandsch C, Girndt M, Ulrich C, Seibert E, Henning C, Glomb MA, Dierkes J, Stangl GI. Vitamin D3 supplementation: Response and predictors of vitamin D3 metabolites - A randomized controlled trial. Clin Nutr 2015; 35:351-358. [PMID: 26037521 DOI: 10.1016/j.clnu.2015.04.021] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2014] [Revised: 04/27/2015] [Accepted: 04/30/2015] [Indexed: 12/27/2022]
Abstract
BACKGROUND & AIMS Large parts of the population are insufficiently supplied with vitamin D, in particular when endogenous synthesis is absent. Therefore many health care providers recommend the use of vitamin D supplements. The current study aimed to investigate the efficacy of an once-daily oral dose of 20 μg vitamin D3 to improve the vitamin D status and to evaluate predictors of response. METHODS The study was conducted as a double-blind, randomized, placebo-controlled parallel trial from January till April 2013. In total, 105 subjects (20-71 years) were allocated to receive either a vitamin D3 supplement (20 μg/d) or a placebo for 12 weeks. Circulating levels of vitamin D3 metabolites such as the 25(OH)D3 and the 24,25(OH)2D3, and biomarkers of calcium and phosphate metabolism were quantified. RESULTS The 25(OH)D3 serum concentrations in the placebo group decreased from 38 ± 15 nmol/L at baseline to 32 ± 14 nmol/L and 32 ± 13 nmol/L at weeks 8 and 12 of the study, respectively (p < 0.01). In the vitamin D3 group, the serum 25(OH)D3 concentration increased from 38 ± 14 nmol/L at baseline to 70 ± 15 nmol/L and 73 ± 16 nmol/L at weeks 8 and 12 of vitamin D3 supplementation (p < 0.001), respectively. As a result, 94% of the vitamin D3-supplemented participants reached 25(OH)D3 concentrations of ≥50 nmol/L and thereof 46% attained 25(OH)D3 levels of ≥75 nmol/L until the end of the study. The extent of the 25(OH)D3 increase upon vitamin D3 supplementation depended on 25(OH)D3 baseline levels, age, body weight and circulating levels of triglycerides. In contrast to 25(OH)D3, the response of 24,25(OH)2D3 to the vitamin D3 treatment was affected only by baseline levels of 24,25(OH)2D3 and age. CONCLUSIONS The average improvement of 25(OH)D3 levels in individuals who received 20 μg vitamin D3 per day during the winter months was 41 nmol/L compared to individuals without supplementation. As a result almost all participants with the vitamin D3 supplementation attained 25(OH)D3 concentrations of 50 nmol/L and higher. The suitability of 24,25(OH)2D3 as a marker of vitamin D status needs further investigation. Clinical trial registration number at clinicaltrials.gov: NCT01711905.
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Affiliation(s)
- Ulrike Lehmann
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, Germany
| | - Annett Riedel
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, Germany
| | - Frank Hirche
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, Germany
| | - Corinna Brandsch
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, Germany
| | - Matthias Girndt
- Department of Internal Medicine II, Martin Luther University Halle-Wittenberg, Germany
| | - Christof Ulrich
- Department of Internal Medicine II, Martin Luther University Halle-Wittenberg, Germany
| | - Eric Seibert
- Department of Internal Medicine II, Martin Luther University Halle-Wittenberg, Germany
| | - Christian Henning
- Institute of Chemistry, Food Chemistry, Martin Luther University Halle-Wittenberg, Germany
| | - Marcus A Glomb
- Institute of Chemistry, Food Chemistry, Martin Luther University Halle-Wittenberg, Germany
| | - Jutta Dierkes
- Department of Clinical Medicine, University of Bergen, Norway
| | - Gabriele I Stangl
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, Germany.
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Smuda M, Henning C, Raghavan CT, Johar K, Vasavada AR, Nagaraj RH, Glomb MA. Comprehensive analysis of maillard protein modifications in human lenses: effect of age and cataract. Biochemistry 2015; 54:2500-7. [PMID: 25849437 DOI: 10.1021/bi5013194] [Citation(s) in RCA: 67] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
In human lens proteins, advanced glycation endproducts (AGEs) originate from the reaction of glycating agents, e.g., vitamin C and glucose. AGEs have been considered to play a significant role in lens aging and cataract formation. Although several AGEs have been detected in the human lens, the contribution of individual glycating agents to their formation remains unclear. A highly sensitive liquid chromatography-tandem mass spectrometry multimethod was developed that allowed us to quantitate 21 protein modifications in normal and cataractous lenses, respectively. N(6)-Carboxymethyl lysine, N(6)-carboxyethyl lysine, N(7)-carboxyethyl arginine, methylglyoxal hydroimidazolone 1, and N(6)-lactoyl lysine were found to be the major Maillard protein modifications among these AGEs. The novel vitamin C specific amide AGEs, N(6)-xylonyl and N(6)-lyxonyl lysine, but also AGEs from glyoxal were detected, albeit in minor quantities. Among the 21 modifications, AGEs from the Amadori product (derived from the reaction of glucose and lysine) and methylglyoxal were dominant.
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Affiliation(s)
- Mareen Smuda
- †Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, 06120 Halle/Saale, Germany
| | - Christian Henning
- †Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, 06120 Halle/Saale, Germany
| | - Cibin T Raghavan
- ‡Department of Ophthalmology and Visual Sciences, Case Western Reserve University School of Medicine, 2085 Adelbert Road, Cleveland, Ohio 44106, United States
| | - Kaid Johar
- §Iladevi Cataract and IOL Research Center, Gurukul Road, Memnagar, Ahmedabad, Gujarat 380052, India
| | - Abhay R Vasavada
- §Iladevi Cataract and IOL Research Center, Gurukul Road, Memnagar, Ahmedabad, Gujarat 380052, India
| | - Ram H Nagaraj
- ‡Department of Ophthalmology and Visual Sciences, Case Western Reserve University School of Medicine, 2085 Adelbert Road, Cleveland, Ohio 44106, United States
| | - Marcus A Glomb
- †Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, 06120 Halle/Saale, Germany
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Heymann T, Heinz P, Glomb MA. Lycopene inhibits the isomerization of β-carotene during quenching of singlet oxygen and free radicals. J Agric Food Chem 2015; 63:3279-3287. [PMID: 25803572 DOI: 10.1021/acs.jafc.5b00377] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The present study aimed to investigate the influence of singlet oxygen and radical species on the isomerization of carotenoids. On the one hand, lycopene and β-carotene standards were incubated with 1,4-dimethylnaphthalene-1,4-endoperoxide that produced singlet oxygen in situ. (13Z)- and (15Z)-β-carotene were preferentially generated at low concentrations of singlet oxygen, while high concentrations resulted in formation of (9Z)-β-carotene. The addition of different concentrations of lycopene led to the same isomerization progress of β-carotene, but resulted in a decreased formation of (9Z)-β-carotene and retarded degradation of (all-E)-β-carotene. On the other hand, isomerization of β-carotene and lycopene was induced by ABTS-radicals, too. As expected from the literature, chemical quenching was observed especially for lycopene, while physical quenching was preferred for β-carotene. Mixtures of β-carotene and lycopene resulted in a different isomerization progress compared to the separate β-carotene model. As long as lycopene was present, almost no isomerization of β-carotene was triggered; after that, strong formation of (13Z)-, (9Z)-, and (15Z)-β-carotene was initiated. In summary, lycopene protected β-carotene against isomerization during reactions with singlet oxygen and radicals. These findings can explain the pattern of carotenoid isomers analyzed in fruits and vegetables, where lycopene containing samples showed higher (all-E)/(9Z)-β-carotene ratios, and also in in vivo samples such as human blood plasma.
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Affiliation(s)
- Thomas Heymann
- Food Chemistry, Institute of Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Strasse 2, 06120 Halle/Saale, Germany
| | - Philipp Heinz
- Food Chemistry, Institute of Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Strasse 2, 06120 Halle/Saale, Germany
| | - Marcus A Glomb
- Food Chemistry, Institute of Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Strasse 2, 06120 Halle/Saale, Germany
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Nietner T, Pfister M, Brakowiecka-Sassy B, Glomb MA, Fauhl-Hassek C. Screening for sulfate in distillers dried grains and solubles by FT-IR spectroscopy. J Agric Food Chem 2015; 63:476-484. [PMID: 25529246 DOI: 10.1021/jf503704r] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Distillers Dried Grains and Solubles (DDGS) are an animal feed containing varying levels of sulfur. As ruminants are susceptible to high sulfur diets, sulfur content is of major interest to the parties involved. The variation in levels of sulfur in DDGS is mainly due to sulfate derived from the addition of sulfuric acid during the production. ATR/FT-IR spectroscopy was used to determine sulfate levels in 90 DDGS samples from various origins (Canada, China, EU, and U.S.A.). Specific absorption bands for sulfate at 615 and 1107 cm(-1) enabled the analysis of sulfate in the DDGS matrix. Besides direct quantification (using band at 615 cm(-1)), PLS regression was applied for the prediction of sulfate using FT-IR spectra and calibration with reference values analyzed by capillary electrophoresis. An extended calculation on the total sulfur estimated that 11% of the DDGS samples analyzed in this study featured sulfur contents higher than 0.80%.
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Affiliation(s)
- Thorben Nietner
- Federal Institute for Risk Assessment , Max-Dohrn-Strasse 8-10, 10589 Berlin, Germany
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Abstract
Although Maillard reaction plays a pivotal role during preparation of food, only few investigations concerning the role of carbohydrate degradation in beer aging have been carried out. The formation of Maillard specific precursor structures and their follow-up products during degradation of low molecular carbohydrate dextrins in the presence of proline and lysine was studied in model incubations and in beer. Twenty-one α-dicarbonyl compounds were identified and quantitated as reactive intermediates. The oxidative formation of 3-deoxypentosone as the precursor of furfural from oligosaccharides was verified. N-Carboxymethylproline and N-formylproline were established as novel proline derived Maillard advanced glycation end products. Formation of N-carboxymethylproline and furfural responded considerably to the presence of oxygen and was positively correlated to aging of Pilsner type beer. The present study delivers an in-depth view on the mechanisms behind the formation of beer relevant aging parameters.
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Affiliation(s)
- Stefan Rakete
- Food Chemistry, Institute of Chemistry, Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Straße 2, 06120 Halle/Saale, Germany
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Abstract
Maillard α-dicarbonyl compounds are known as central intermediates in advanced glycation end product (AGE) formation. Glucose is the primary source of energy for the human body, whereas l-threo-ascorbic acid (vitamin C) is an essential nutrient, involved in a variety of enzymatic reactions. Thus, the Maillard degradation of glucose and ascorbic acid is of major importance in vivo. To understand the complex mechanistic pathways of AGE formation, it is crucial to extend the knowledge on plasma concentrations of reactive key α-dicarbonyl compounds (e.g. 1-deoxyglucosone). With the present work, we introduce a highly sensitive LC-MS/MS multimethod for human blood plasma based on derivatization with o-phenylenediamine under acidic conditions. The impact of workup and reaction conditions, particularly of pH, was thoroughly evaluated. A comprehensive validation provided the limit of detection, limit of quantitation, coefficients of variation, and recovery rates. The method includes the α-dicarbonyls 1-deoxyglucosone, 3-deoxyglucosone, glucosone, Lederer's glucosone, dehydroascorbic acid, 2,3-diketogulonic acid, 1-deoxypentosone, 3-deoxypentosone, 3,4-dideoxypentosone, pentosone, 1-deoxythreosone, 3-deoxythreosone, threosone, methylglyoxal, glyoxal; the α-keto-carboxylic acids pyruvic acid and glyoxylic acid; and the dicarboxylic acid oxalic acid. The method was then applied to the analyses of 15 healthy subjects and 24 uremic patients undergoing hemodialysis. The comparison of the results revealed a clear shift in the product spectrum. In most cases, the plasma levels of target analytes were significantly higher. Thus, this is the first time that a complete spectrum of α-dicarbonyl compounds relevant in vivo has been established. The results provide further insights into the chemistry of AGE formation and will be helpful to find specific markers to differentiate between the various precursors of glycation.
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Affiliation(s)
| | | | - Matthias Girndt
- the Department of Internal Medicine II, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Strasse 2, 06120 Halle/Saale, Germany
| | - Christof Ulrich
- the Department of Internal Medicine II, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Strasse 2, 06120 Halle/Saale, Germany
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Haucke E, Navarrete Santos A, Simm A, Henning C, Glomb MA, Gürke J, Schindler M, Fischer B, Navarrete Santos A. Accumulation of advanced glycation end products in the rabbit blastocyst under maternal diabetes. Reproduction 2014; 148:169-78. [DOI: 10.1530/rep-14-0149] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Diabetes mellitus (DM) during pregnancy is one of the leading causes of perinatal morbidity and birth defects. The mechanism by which maternal hyperglycemia, the major teratogenic factor, induces embryonic malformations remains unclear. Advanced glycation end products (AGEs) are known to accumulate during the course of DM and contribute to the development of diabetic complications. Employing a diabetic rabbit model, we investigated the influence of maternal hyperglycemia during the preimplantation period on AGE formation (pentosidine, argpyrimidine, and Nε-carboxymethyllysine (CML)) in the reproductive tract and the embryo itself. As a consequence of type 1 DM, the AGE levels in blood plasma increased up to 50%, correlating closely with an AGE accumulation in the endometrium of diabetic females. Embryos from diabetic mothers had increased protein-bound CML levels and showed enhanced fluorescent signals for AGE-specific fluorescence in the blastocyst cavity fluid (BCF). The quantification of CML by HPLC–mass spectrometry (MS/MS) showed a higher amount of soluble CML in the BCF of blastocysts from diabetic rabbits (0.26±0.05 μmol/l) compared with controls (0.18±0.02 μmol/l). The high amount of AGEs in blastocysts from diabetic mothers correlates positively with an increased AGER (receptor for AGE (RAGE)) mRNA expression. Our study gives alarming insights into the consequences of poorly controlled maternal diabetes for AGE formation in the embryo. Maternal hyperglycemia during the preimplantation period is correlated with an increase in AGE formation in the uterine environment and the embryo itself. This may influence the development of the embryo through increased AGE-mediated cellular stress by RAGEs.
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Rakete S, Berger R, Böhme S, Glomb MA. Oxidation of isohumulones induces the formation of carboxylic acids by hydrolytic cleavage. J Agric Food Chem 2014; 62:7541-9. [PMID: 25026227 DOI: 10.1021/jf501826h] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
The degradation of isohumulones in mechanistic experiments was investigated. Incubation of trans-isohumulone in the presence of l-proline led to the formation of carboxylic acids and their corresponding proline amides. In the context of isohumulones unknown amides were verified first in model incubations and then in beer for the first time by comparison with authentic reference standards via LC-MS analyses. Carboxylic acids and amides were formed preferably under oxidative conditions and increasing pH. Stable isotope experiments excluded the incorporation of molecular oxygen into carboxylic acids, strongly indicating a hydrolytic mechanism via β-dicarbonyl cleavage. The proposed mechanism includes oxidation and thereby incorporation of molecular oxygen to the isohumulone ring structure followed by hydrolytic cleavage leading to acids and amides.
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Affiliation(s)
- Stefan Rakete
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Straße 2, 06120 Halle/Saale, Germany
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Springer AE, Riedl J, Esslinger S, Roth T, Glomb MA, Fauhl-Hassek C. Validated modeling for German white wine varietal authentication based on headspace solid-phase microextraction online coupled with gas chromatography mass spectrometry fingerprinting. J Agric Food Chem 2014; 62:6844-6851. [PMID: 25000414 DOI: 10.1021/jf502042c] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
An untargeted analytical approach combined with chemometrics using the volatiles of German white wine was investigated regarding the usefulness for verifying botanical origin. A total of 198 wine samples of Riesling, Müller-Thurgau, Silvaner, Pinot Gris, and Pinot Blanc were examined applying headspace solid-phase microextraction online coupled with gas chromatography mass spectrometry. The resultant three-dimensional raw data were processed by available metabolomics software. After data treatment, a partial least-squares discriminant analysis (PLS-DA) model was validated. External samples were correctly classified for 97% Silvaner, 93% Riesling, 91% Pinot Gris/Blanc, and 80% Müller-Thurgau. This model was related to monoterpenoids, C13-norisoprenoids, and esters. Further, 100% prediction for a two-class model of Riesling versus Pinot Gris/Blanc was confirmed by 74 additional samples measured independently. Hence, the strategy applied was, in particular, reliable and relevant for white wine varietal classification. In addition, the superior classification performance of the Riesling class was revealed.
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Affiliation(s)
- A E Springer
- Department Safety in the Food Chain, Bundesinstitut für Risikobewertung (BfR) Federal Institue for Risk Assessment , Max-Dohrn-Straße 8-10, D-10589 Berlin, Germany
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Heymann T, Westphal L, Wessjohann L, Glomb MA. Growing and processing conditions lead to changes in the carotenoid profile of spinach. J Agric Food Chem 2014; 62:4960-4967. [PMID: 24831992 DOI: 10.1021/jf501136g] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
This study aimed to evaluate the influence of different light regimens during spinach cultivation on the isomeric composition of β-carotene. Irradiation with a halogen lamp, which has a wavelength spectrum close to that of daylight, was used to mimic field-grown conditions. The additional use of optical filters was established as a model system for greenhouse cultivation. Field-grown model systems led to a preferential increase of 9-cis-β-carotene, whereas 13-cis-β-carotene was just formed at the beginning of irradiation. Additionally 9,13-di-cis-β-carotene decreased significantly in the presence of energy-rich light. Isomerization of β-carotene was strongly suppressed during irradiation in greenhouse-grown model systems and led to significant differences. These results were verified in biological samples. Authentic field-grown spinach (Spinacia oleracea L.) showed among changes of other isomers a significantly higher level of 9-cis-isomers (7.52 ± 0.14%) and a significantly lower level of 9,13-di-cis-isomers (0.25 ± 0.03%) compared to authentic greenhouse-grown spinach (6.49 ± 0.11 and 0.76 ± 0.05%). Almost all analyzed commercial spinach samples (fresh and frozen) were identified as common field-grown cultivation. Further investigations resulted in a clear differentiation of frozen commercial samples from fresh spinach, caused by significantly higher levels of 13-cis- and 15-cis-β-carotene as a result of industrial blanching processes.
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Affiliation(s)
- Thomas Heymann
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Strasse 2, 06120 Halle/Saale, Germany
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Abstract
Wound-induced changes in the composition of secondary plant compounds cause the browning of processed lettuce. Cut tissues near the lettuce butt end clearly exhibit increased formation of yellow-brown pigments. This browning reaction is typically been attributed to the oxidation of polyphenols by the enzyme polyphenol oxidase (PPO). However, in our previous study on Iceberg lettuce, we showed that, besides the enzymatic polyphenol browning, other reactions must be involved in the formation of colored structures. With the present study for the first time, we isolated yellow sesquiterpenes by multilayer countercurrent chromatography (MLCCC), followed by preparative high-performance liquid chromatography (HPLC). Further analyses by nuclear magnetic resonance (NMR) and mass spectrometry (MS) techniques identified lettucenin A and three novel derivatives. We call these compounds lettucenins A1, B, and B1. Color-dilution analyses revealed these lettucenins as key chromophores in the browning of Iceberg lettuce. A time formation curve showed the accumulation of lettucenins A and B within 40 h after cutting. Thereafter, these structures were degraded to unknown colored compounds. Lettucenin A was verified in five varieties of Lactuca. In contrast to that, lettucenin A was present only at trace levels in five varieties of Cichorium. Therefore, lettucenin A might be used as a chemosystematic marker of the genus Lactuca.
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Affiliation(s)
- Franziska Mai
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Straße 2, 06120 Halle, Germany
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Abstract
The present study aimed to investigate if growth conditions have an impact on the isomeric composition of lycopene in tomatoes. First a model system for photoinduced isomerization was established. Tomato extracts were irradiated with a halogen lamp, whose wavelength spectrum is close to the spectrum of daylight and thus mimics field-grown cultivation. Different optical filters were interposed between lamp and samples to simulate greenhouse conditions. 5-cis-Lycopene was formed preferentially while the concentration of 7-cis-lycopene decreased in field-grown model systems. The change of isomerization in greenhouse model systems led to a significantly different ratio. Consequently 5-cis- and 7-cis-lycopene were identified as potent markers for the differentiation of various lighting conditions during cultivation. This result was verified in biological samples. Authentic field-grown tomatoes (var. Lycopersicon esculentum Mill. var. commune L. H. Bailey "Harzfeuer") showed a significantly higher content of 5-cis-lycopene 5.90 ± 0.45% compared to tomatoes of the same variety grown under electric lighting 4.11 ± 0.10%. Additionally, the ratio of 7-cis-lycopene was significantly lower under field-grown conditions.
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Affiliation(s)
- Thomas Heymann
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Strasse 2, 06120 Halle/Saale, Germany
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Gensberger S, Glomb MA, Pischetsrieder M. Analysis of sugar degradation products with α-dicarbonyl structure in carbonated soft drinks by UHPLC-DAD-MS/MS. J Agric Food Chem 2013; 61:10238-10245. [PMID: 23452313 DOI: 10.1021/jf3048466] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Sugar-sweetened carbonated soft drinks (CSDs) are broadly consumed worldwide. The added sugar, particularly high-fructose corn syrup (HFCS), can be an important source of sugar degradation products, such as α-dicarbonyl compounds. This study recorded the α-dicarbonyl profile in CSDs by ultrahigh-performance liquid chromatography with hyphenated diode array-tandem mass spectrometry after derivatization with o-phenylenediamine. Thus, 3-deoxy-D-erythro-hexos-2-ulose (3-DG), D-lyxo-hexos-2-ulose (glucosone), 3-deoxy-D-threo-hexos-2-ulose (3-DGal), 1-deoxy-D-erythro-hexos-2,3-diulose (1-DG), 3,4-dideoxyglucosone-3-ene (3,4-DGE), methylglyoxal, and glyoxal were identified as major α-dicarbonyls and, with the exception of glyoxal, quantified (recovery rates, 85.6-103.1%; RSD, 0.8-3.6%). Total α-dicarbonyl concentration in 25 tested commercial products ranged between 0.3 and 116 μg/mL and was significantly higher in HFCS-sweetened CSDs compared to CSDs sweetened with HFCS and sucrose or with sucrose alone. Predominant was 3-DG (≤87 μg/mL) followed by glucosone (≤21 μg/mL), 3-DGal (≤7.7 μg/mL), 1-DG (≤2.8 μg/mL), methylglyoxal (≤0.62 μg/mL), and 3,4-DGE (≤0.45 μg/mL).
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Affiliation(s)
- Sabrina Gensberger
- Department of Chemistry and Pharmacy, Food Chemistry, Emil Fischer Center, University of Erlangen-Nuremberg , Schuhstrasse 19, 91052 Erlangen, Germany
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Abstract
The Maillard reaction network with focus on the chemistry of dicarbonyl structures causes considerable interest of research groups in food chemistry and medical science, respectively. Dicarbonyl compounds are well established as the central intermediates in the nonenzymatic browning reaction and have been verified to be responsible for advanced glycation endproduct (AGE) formation. A multitude of Maillard dicarbonyls covering the range of the intact carbon backbone down to C3 and C2 fragments were detected in several carbohydrate systems, for example, in glucose, maltose, or ascorbic acid reactions. By definition, dicarbonyls with a C2-C5 carbon backbone must originate by fission of the original carbon skeleton. The present review deals with the five major mechanisms reported in the literature for dicarbonyl decomposition: (i) retro-aldol fragmentation, (ii) hydrolytic α-dicarbonyl cleavage, (iii) oxidative α-dicarbonyl cleavage, (iv) hydrolytic β-dicarbonyl cleavage, and (v) amine-induced β-dicarbonyl cleavage.
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Affiliation(s)
- Mareen Smuda
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Strasse 2, 06120 Halle/Saale, Germany
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Nietner T, Pfister M, Glomb MA, Fauhl-Hassek C. Authentication of the botanical and geographical origin of distillers dried grains and solubles (DDGS) by FT-IR spectroscopy. J Agric Food Chem 2013; 61:7225-7233. [PMID: 23799248 DOI: 10.1021/jf401279w] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Distillers dried grains and solubles (DDGS) were investigated with attenuated total reflection FT-IR spectroscopy both directly in their solid state and as the isolated oils (fat fractions). The collected spectra were evaluated in a first step with principal component analysis (PCA) according to the botanical origin (corn, rice, wheat) and the geographical origin (Canada, China, European Union, India, United States) of the DDGS. In a second step, statistical models were constructed for the characterization of the botanical and geographical origin using linear discriminant analysis (LDA) and soft independent modeling of class analogy (SIMCA). For this purpose, the botanical origin was investigated more deeply for corn and wheat as the most important raw materials used for DDGS production. Also, the geographical origin was investigated exemplary for corn DDGS, derived from China and the United States. Models were validated by a randomized batchwise procedure and showed satisfactory classification rates, in most cases better than 80% correct classification.
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