scholarly journals Occurrence of Free Amino Acids in the Source Waters of Zhejiang Province, China, and Their Removal and Transformation in Drinking Water Systems

Water ◽  
2019 ◽  
Vol 12 (1) ◽  
pp. 73
Author(s):  
Yulong Yang ◽  
Qi Yu ◽  
Ruonan Zhou ◽  
Jiao Feng ◽  
Kejia Zhang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Surface Waters ◽  
Free Amino Acids ◽  
Free Amino ◽  
Solid Phase ◽  
Zhejiang Province ◽  
Gas Chromatography Mass Spectrometry ◽  
Disinfection Byproduct ◽  
Accuracy And Precision ◽  
Global Nitrogen Cycle

Free amino acids (FAAs) are key components of the global nitrogen cycle and important disinfection byproduct (DBP) precursors. The knowledge gap of FAA occurrence in source and engineered water is discussed in this paper. Solid phase extraction and post column derivatization was combined with gas chromatography–mass spectrometry to simultaneously detect μg/L concentrations of FAAs. This method efficiently detects alanine (Ala), threonine (Thr), serine (Ser), valine (Val), leucine (Leu), isoleucine (Ile), proline (Pro), aspartic (Asp), phenylalanine (Phe), and glutamic acid (Glu) with good linearity, accuracy, and precision. An investigation of FAAs in surface waters in Zhejiang Province found concentrations of 1.48–14.73 μg/L Ala, 0.20–2.39 μg/L Thr, 0.41–7.84 μg/L Val, 0.21–6.86 μg/L Ser, 0.11–4.16 μg/L Leu, 0.57–1.54 μg/L Ile, 0.24–8.06 μg/L Pro, 0.42–4.73 μg/L Asp, 0.30–3.01 μg/L Phe, and 0.12–3.83 μg/L Glu. Phe and tyrosine (Tyr) exhibited higher trichloromethane (TCM) formation (1029–1148 μg/mmolAA) than dichloroacetonitrile (DCAN) formation (333–347 μg/mmolAA). Asp and Glu demonstrated the opposite trend: higher DCAN (570–1106 μg/mmolAA) formation than TCM (137–506 μg/mmolAA).

scholarly journals Comparison of Traditional and Industrial Sausages - Baranjski Kulen and Kulenova Seka Using Comprehensive Proteome, Peptidome and Metabolome Techniques

2022 ◽  
Vol 60 (2) ◽  
Author(s):  
Valerija Šimunec ◽  
Rea Bertoša ◽  
Anita Šporec ◽  
Igor Lukić ◽  
Diana Nejašmić ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Amino Acids ◽  
Volatile Compounds ◽  
Industrial Production ◽  
Free Amino Acids ◽  
Free Amino ◽  
Protein Identification ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Fermented Sausage

Research background. Baranjski kulen is one of the most popular fermented meat sausages originating from Croatia. It has protected geographical indication, and is traditionally produced in the Baranja region of Croatia. Kulenova seka is a fermented sausage very similar to Baranjski kulen, but it has a different caliber and consequently, a shorter time of production. In recent decades, due to the high demand and popularity of these products, industrially produced Baranjski kulen and Kulenova seka have become available on the market. This work aims to identify specific characteristics of traditional and industrial sausages, Baranjski kulen and Kulenova seka on proteome, peptidome and metabolome level which could potentially lead to better optimization of the industrial production process in order to obtain an equivalent to the traditional product. Experimental approach. Protein profiles of Baranjski kulen and Kulenova seka (traditional and industrial) were analysed using two-dimensional gel electrophoresis followed by differential display analysis and protein identification using mass spectrometry. Peptidomics profiling analysis was performed via liquid chromatography-tandem mass spectrometry. Furthermore, aroma profiles were investigated via headspace solid phase microextraction and gas chromatography-mass spectrometry. Results and conclusions. The major identified characteristics of each product were: industrial Baranjski kulen - specific degradation of MYH1 and TITIN, overabundance of stress-related proteins and increased phenylalanine degradation; traditional Baranjski kulen - decreased concentration of phenylalanine and overabundance of ALDOA and CAH3; industrial Kulenova seka - specific MYH4 and HBA degradation process; traditional Kulenova seka - overabundance of DPYD and MYL1, degradation of ALBU and MYG, decreased concentrations of almost all free amino acids and increased amounts of smoke derived volatile compounds. Novelty and scientific contribution. In this preliminary communication, the first insights into protein degradation processes and generation of peptides, free amino acids and aroma compounds of industrial and traditional Baranjski kulen and Kulenova seka are presented. Although further research is needed to draw general conclusions, the specific profile of proteins, peptides, amino acids, and volatile compounds represents the first step in the industrial production of sausages that meet the characteristics of traditional flavour.

scholarly journals Differentiation between Ripening Stages of Iberian Dry-Cured Ham According to the Free Amino Acids Content

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 82 ◽  
Author(s):  
Ángela Alcazar Rueda ◽  
José Marcos Jurado ◽  
Fernando de Pablos ◽  
Manuel León-Camacho
Keyword(s):  
Amino Acids ◽  
Gas Chromatography ◽  
Free Amino Acids ◽  
Free Amino ◽  
Internal Standard ◽  
Gas Chromatography Mass Spectrometry ◽  
Isoleucine Leucine ◽  
Linear Discriminant ◽  
Ripening Stages ◽  
Dry Cured Ham

In this paper, the differentiation of three ripening stages, postsalting, drying, and cellar, of Iberian dry-cured ham has been carried out according to their free amino acids contents. Eighteen L-amino acids, alanine, 2-aminobutanoic acid, aspartic acid, cysteine, glutamine, glycine, histidine, hydroxyproline, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tyrosine, and valine have been determined by gas chromatography with derivatization with N,O-bis(trimethylsilyl)-trifluoroacetamide. Gas chromatography–mass spectrometry was used to confirm the presence of the eighteen amino acids in the ham samples, and gas chromatography using a DB-17HT column and flame ionization detector was used for quantitative determination. Extraction with a mixture methanol-acetonitrile has been carried out, achieving recoveries in the range 52–164%. Methimazole was used as internal standard. Limits of detection ranged between 7.0 and 611.7 mg·kg−1. Free amino acids have been used as chemical descriptors to differentiate between the ripening stages. Principal component analysis and linear discriminant analysis have been used as chemometric techniques, achieving complete differentiation between the ripening stages. Alanine, tyrosine, glutamine, proline, 2-aminobutanoic acid, cysteine, and valine were the most differentiating amino acids.

PSII-9 Free amino acids in pre- and post-rigor muscles from beef cattle under induced oxidative stress by hydrogen peroxide

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 315-315
Author(s):  
Corbin R Fornes ◽  
Bethaney M Penrod ◽  
Daniel Rivera ◽  
Thu Dinh
Keyword(s):  
Oxidative Stress ◽  
Amino Acids ◽  
Hydrogen Peroxide ◽  
Free Amino Acids ◽  
Free Amino ◽  
Fixed Effects ◽  
Treatment Time ◽  
Block Design ◽  
Mass Spectrometry Data ◽  
Gas Chromatography Mass Spectrometry

Abstract This study examined the effects of oxidative stress induced by hydrogen peroxide on free amino acids in pre-and post-rigor muscles from beef heifers (n = 18). Cattle were supplemented with ground corn and soybean hulls to 310 to 456 kg of BW while grazing cool and warm-season pastures and were evaluated for preliminary oxidative markers; afterward, they were shipped and finished at a commercial feedlot in Iowa. Animals were blocked into three groups based on prior analysis of oxidative stress markers and two treatments of either 20 mg hydrogen peroxide/kg BW (OX, n = 9) or 10 mL of saline (CON, n = 9) were equally and randomly assigned to animals within each block. On the day before slaughter, the OX and CON treatments were administered intravenously through the jugular vein. Pre-rigor muscles were collected at the neck (splenius) during slaughter; whereas post-rigor muscles were collected at the anterior of the beef loins (longissimus lumborum) at 72 h postmortem. Free amino acids were extracted in phosphate buffer, derivatized by propyl chloroformate, and determined by gas chromatography - mass spectrometry. Data were analyzed as a randomized complete block design with treatment, muscle rigor, and their interaction as fixed effects. Twenty-seven amino acids were quantified and ornithine and glutamine were 0.03 and 2.99 mmole/kg greater in OX muscle than in CON muscle (P = 0.031 and 0.024, respectively). Ten amino acids, such as glutamine and glutamic acid, were greater in pre-rigor muscles (P ≤ 0.003); whereas eleven amino acids were greater in post-rigor muscles, such as ß-aminoisobutyric acid and histidine (P ≤ 0.039). No treatment × time interaction was found (P > 0.069). Both ornithine and glutamine have been reported to reduce oxidative stress. Postmortem metabolism also greatly influences free amino acid concentrations.

scholarly journals Splanchnic-bed transfers of amino acids in sheep blood and plasma, as monitored through use of a multiple U-13C-labelled amino acid mixture

1996 ◽  
Vol 75 (2) ◽  
pp. 217-235 ◽  
Author(s):  
G. E. Lobley ◽  
A. Connell ◽  
D. K. Revell ◽  
B. J. Bequette ◽  
D. S. Brown ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Essential Amino Acids ◽  
Whole Body ◽  
Gas Chromatography Mass Spectrometry ◽  
Acid Mixture ◽  
Body Protein ◽  
Hydrolysis Of

AbstractThe response in whole-body and splanchnic tissue mass and isotope amino acid transfers in both plasma and blood has been studied in sheep offered 800 g lucerne (Medicago sutiva) pellets/d. Amino acid mass transfers were quantified over a 4 h period,by arterio-venous procedures, across the portal-drained viscera (PDV) and liver on day 5 of an intravenous infusion of either vehicle or the methylated products, choline (0.5 g/d) plus creatine (10 g/d). Isotopic movements were monitored over the same period during a 10 h infusion of a mixture of U-13C-labelled amino acids obtained from hydrolysis of labelled algal cells. Sixteen amino acids were monitored by gas chromatography-mass spectrometry, with thirteen of these analysed within a single chromatographic analysis. Except for methionine, which is discussed in a previous paper, no significant effects of choline plus creatine infusion were observed on any of the variables reported. Whole-body protein irreversible-loss rates ranged from 158 to 245 g/d for the essential amino acids, based on the relative enrichments (dilution of the U-13C molecules by those unlabelled) of free amino acids in arterial plasma, and 206-519 g/d, when blood free amino acid relative enrichments were used for the calculations. Closer agreement was obtained between lysine, threonine, phenylalanine and the branched-chain amino acids. Plasma relative enrichments always exceeded those in blood (P < 0.001), possibly due to hydrolysis of peptides or degradation of protein within the erythrocyte or slow equilibration between plasma and the erythrocyte. Net absorbed amino acids across the PDV were carried predominantly in the plasma. Little evidence was obtained of any major and general involvement of the erythrocytes in the transport of free amino acids from the liver. Net isotope movements also supported these findings. Estimates of protein synthesis rates across the PDV tissues from [U-13C] leucine kinetics showed good agreement with previous values obtained with single-labelled leucine. Variable rates were obtained between the essential amino acids, probably due to different intracellular dilutions. Isotope dilution across the liver was small and could be attributed predominantly to uni-directional transfer from extracellular sources into the hepatocytes and this probably dominates the turnover of the intracellular hepatic amino acid pools.

scholarly journals A Significant Change in Free Amino Acids of Soybean (Glycine max L. Merr) through Ethylene Application

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 1128
Author(s):  
Yeong Jun Ban ◽  
Yeong Hun Song ◽  
Jeong Yoon Kim ◽  
Joon Yung Cha ◽  
Imdad Ali ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Fold Increase ◽  
Gas Chromatography Mass Spectrometry ◽  
Glycine Max L ◽  
Branched Chain ◽  
Soybean Leaves ◽  
Main Component ◽  
Map Analysis

In this study, the changes in free amino acids of soybean leaves after ethylene application were characterized based on quantitative and metabolomic analyses. All essential and nonessential amino acids in soybean leaves were enhanced by fivefold (250 to 1284 mg/100 g) and sixfold (544 to 3478 mg/100 g), respectively, via ethylene application. In particular, it was found that asparagine is the main component, comprising approximately 41% of the total amino acids with a twenty-five fold increase (78 to 1971 mg/100 g). Moreover, arginine and branched chain amino acids (Val, Leu, and Ile) increased by about 14 and 2–5 times, respectively. The increase in free amino acid in stem was also similar to the leaves. The metabolites in treated and untreated soybean leaves were systematically identified by gas chromatography–mass spectrometry (GC-MS), and partial variance discriminant analysis (PLS-DA) scores and heat map analysis were given to understand the changes of each metabolite. The application of ethylene may provide good nutrient potential for soybean leaves.

Determination of Free Amino Acids in Banlangen Granule and its Fractions by Solid Phase Extraction Combined with Ion-pair High Performance Liquid Chromatography using a Corona-charged Aerosol Detector (SPE-HPLC-CAD)

2020 ◽  
Vol 16 ◽  
Author(s):  
Xiuyu Qian ◽  
Lixing Nie ◽  
Zhong Dai ◽  
Shuangcheng Ma
Keyword(s):  
Amino Acids ◽  
Trifluoroacetic Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
High Performance ◽  
Solid Phase ◽  
Gradient Elution ◽  
Hplc Method ◽  
Ion Pair

Background: Banlangen granules are broad-spectrum effective antiviral drugs, and have a large clinical demand in China. Free amino acid is one of the main antiviral active ingredients of Banlangen granules. The preprocessing of samples by the existing pre-column derivatization reversed-HPLC method is complicated. Therefore, determination of free amino acids (AAs) by underivatized ion-pair HPLC-CAD is advantageous for simplifying preparation process and improving sensitivity. Objective: To better optimize AAs analysis methods, here, a sensitive SPE-HPLC-CAD method with a better resolution was established for the determination of underivatized AAs in Banlangen Granule for the first time. Method: The analytes were separated only by HPLC using a Hypercarb column with gradient elution of solvent A (20 mM nonafluorovaleric Acid in water) and solvent B (0.3% trifluoroacetic acid in acetonitrile-0.3% trifluoroacetic acid in water (1:9, v/v)) at a flow rate of 0.15 mL/min. N2 gas pressure and evaporation temperature of CAD were held at a constant 58.6 psi and 60 ℃, respectively. Results: This method was linear over the respective concentration range of six amino acids. The precision, accuracy, stability and recovery were satisfactory in all samples examined. And the method was successfully applied to determination of free amino acids in Banlangen granules and its fractions. The total contents of six amino acids in 28 batches of Banlangen Granule were between 1.36 mg/g-11.62 mg/g. Conclusion: The proposed method could be a simple, accurate and sensitive alternative approach for the determination of free AAs in Banlangen Granule.

scholarly journals Free amino acids, fatty acids and phenolic compounds in Tartary buckwheat of different hull colour

2017 ◽  
Vol 35 (No. 3) ◽  
pp. 214-222 ◽  
Author(s):  
Lian-Xin Peng ◽  
Liang Zou ◽  
Mao-Ling Tan ◽  
Yuan-Yuan Deng ◽  
Juan Yan ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Amino Acids ◽  
Fatty Acids ◽  
Liquid Chromatography ◽  
Phenolic Compounds ◽  
Free Amino Acids ◽  
Free Amino ◽  
Tartary Buckwheat ◽  
Gas Chromatography Mass Spectrometry ◽  
Significant Difference

In this paper, free amino acids, fatty acids, and phenolic compounds in buckwheat of different hull colour were quantified by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), gas chromatography-mass spectrometry (GC-MS), and high performance liquid chromatography-ultraviolet detector (HPLC-UV), respectively. A total of 20 free amino acids, 8 fatty acids, and 6 phenolic compounds were detected in Tartary buckwheat flour and bran. The data on concentrations were subjected to common chemometric analyses, including principal component analysis (PCA) and hierarchical cluster analysis (HCA), to gain better understanding of the differences between the tested samples. Results indicated that most of the free amino acids, fatty acids, and phenolic compounds were higher in bran than in flour, and there is no significant difference in respect to the hull colour. Our results may be helpful for quality control in Tartary buckwheat and its products in the future.

Sign in / Sign up

Export Citation Format

Share Document