A novel generic approach based on precolumn isotope dilution nanoHPLC-ICPMS analysis was developed for the accurate absolute quantification of sulfur-containing peptides. A 34S-labeled, species-unspecific sulfur spike (sulfate), noninteracting with analyte peptides under the optimized HPLC condition, was added directly to the chromatographic eluents. Thus a generic sulfur standard permanently present during analysis was used for peptide quantification. Interference-free detection of the 32S and 34S isotopes in ICPMS was achieved by eliminating O2+ ions in a collision cell using Xe gas at 130 microL min-1. The detection limit for sulfur was 45 microg L-1 which corresponded to 1-2 pmol of individual peptides. The method was validated by the analysis of a standard peptide solution showing high accuracy (recovery 103%) and good precision (RSD 2.1%). The combination of nanoHPLC-ICP IDMS with nanoHPLC-ESI MS/MS allowed the precise quantification and identification of sulfur-containing peptides in tryptic digests of human serum albumin and salt-induced yeast protein (SIP18) at the picomole level.
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http://dx.doi.org/10.1021/ac061864r | DOI Listing |
Food Res Int
November 2024
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China.
Plant protein has received great attention for its potential nutrition and health benefits. In this study, the digestive properties and peptidomics of whole component plant protein beverages from soybean, chick pea, pea, oat, and quinoa were characterized using an in vitro pepsin-pancreatin digestion model. The study found that quinoa beverage had a higher in vitro protein digestibility (80.
View Article and Find Full Text PDFJ Agric Food Chem
November 2024
School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge Louisiana 70803, United States.
γ-Glutamyl transpeptidase (GGT) in shoot (TS) was extracted and purified through salt precipitation, ion-exchange column, and gel filtration chromatography methods. The GGT had two peptides with M.W.
View Article and Find Full Text PDFFood Funct
November 2024
College of Food Science and Technology, Key Laboratory of Environment Correlative Food Science, Huazhong Agricultural University, Wuhan 430070, China.
Ergothioneine (EGT) is a sulfur-containing amino acid with strong antioxidant activity. In this study, a D-galactose induced mouse aging model was used to investigate the anti-aging effects of EGT. EGT intervention could significantly improve the recognition memory of aging mice.
View Article and Find Full Text PDFFoods
October 2024
Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia Sede Bogotá, Carrera 30 No. 45-03, Edificio 500A, Bogotá 111321, Colombia.
Sacha Inchi () oil press-cake (SIPC) represents a new source of proteins of high biological value, with promissory food applications. However, knowledge of these proteins remains limited. In this study, a Sacha Inchi protein concentrate (SPC) was extracted from the SIPC, and proteomic analysis was performed to identify the major alkaline-soluble proteins.
View Article and Find Full Text PDFFood Chem
February 2025
Toyo Institute of Food Technology, 23-2, 4-Chome, Minami-Hanayashiki, Kawanishi City, Hyogo Prefecture 666-0026, Japan. Electronic address:
Maillard reaction products (MRPs) produced by heating protease-catalyzed soy protein hydrolysates (SPHs) with cysteine and ribose can generate meat-like flavors. However, the impact of protease reaction conditions on the volatile compound composition of MRPs has not been thoroughly investigated. In this study, seven SPHs were prepared using two proteases, flavourzyme and trypsin, over reaction times of 10, 120, and 1440 min.
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