Polymeric monoliths fabricated in tips with embedded materials of choice are important in separation science. Polymeric backbone however interferes in the enrichment and thus affects efficiency. This work focuses on the in-tip fabrication of lanthanum oxide porous monolith and its application in the enrichment of phosphorylated peptides and lipids. Polycondensation reaction uses an aqueous solution of LaCl·7HO with N-methyl formamide as porogen and propylene oxide as initiator. The aging time of monolith and temperature condition for the reaction are optimized to attain porous monolithic tip. A comparison of (i) solid phase batch extraction using LaO, (ii) LaO embedded in poly(glycidyl methacrylate (GMA)/divinylbenzene (DVB)) tip, and (iii) pure LaO monolithic tip shows improved enrichment efficiency in the case of pure LaO monolithic tip. The monolithic tip achieves selectivity of 1:4500 as compared to solid phase extraction (SPE)(1:3500) and limit of detection down to 0.25 fmol. The in-tip LaO monolith strategy has better batch to batch reproducibility, reduced time of enrichment, and ease of operation in comparison to solid phase batch extraction. The developed strategy enriches phospho- content from biological samples like phosvitin and lipovitellin from egg yolk and phospholipids/phosphopeptides from human serum. The enriched phospho- moieties are analyzed by matrix-assisted laser desorption ionization-mass spectrometry (MALDI-MS) except the phospholipids where laser desorption ionization (LDI)-MS is employed.
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http://dx.doi.org/10.1021/acs.analchem.7b01573 | DOI Listing |
Sensors (Basel)
December 2024
Research and Educational Center for Physics of Solid State Nanostructures of Lobachevsky State University of Nizhniy Novgorod, 603950 Nizhniy Novgorod, Russia.
This paper proposes and implements a novel scheme for recording signals from fibre optic sensors based on tandem low-coherence interferometry with an integrated optical reference interferometer. The circuit allows precision control of the phase shift. Additionally, the paper illustrates the potential for detecting vibration and object deformation using fibre optic Fabry-Perot sensors connected to the registration system.
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January 2025
Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Science and Technology Research on Fruit Tree, Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
Litchi is one of the ancient fruits that originated in China, renowned for its high nutrition and rich flavor, and Xianjinfeng (XJF) stands as one of the most notable varieties in terms of its flavor. Investigating the metabolic changes in taste compounds during fruit development offers deeper insights into the formation patterns of fruit quality. In this study, we conducted extensive metabonomic research on the accumulation patterns of taste compounds (carbohydrates, organic acids, and amino acids) across three developmental stages of XJF litchi.
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January 2025
Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy.
Spices and aromatic herbs are important components of everyday nutrition in several countries and cultures, thanks to their capability to enhance the flavor of many dishes and convey significant emotional contributions by themselves. Indeed, spices as well as aromatic herbs are to be considered not only for their important values of antimicrobial agents or flavor enhancers everybody knows, but also, thanks to their olfactory and gustatory spectrum, as drivers to stimulate the consumers' memories and, in a stronger way, emotions. Considering these unique characteristics, spices and aromatic herbs have caught the attention of consumer scientists and experts in sensory analysis for their evaluation using semi-quantitative approaches, with interesting evidence.
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January 2025
College of Biochemical Engineering, Beijing Union University, Beijing 100023, China.
The aroma of yak milk powder is a crucial sensory indicator for evaluating its quality and flavor. Yak milk powders collected from different lactation periods exhibit distinct flavors, but no studies have thoroughly investigated the aroma characteristics and variation patterns of yak milk powders across these periods. This study identified and analyzed the volatile compounds in freeze-dried colostrum powder (YCSP), freeze-dried mature milk powder (YMMP), and freeze-dried ending milk powder (YEMP) using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and multivariate statistical analysis.
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December 2024
National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
High dietary fat food such as mayonnaise (70-80% oil content) can induce obesity and cardiovascular diseases, thus reducing their oil content is required. However, the development of low-fat mayonnaise is still a big challenge since reducing oil content will increase the fluidity, induce phase separation and decrease the stability of mayonnaise. Herein, we provide a novel strategy for developing yolk-casein-based low-fat mayonnaise (30% oil content) with a similar texture to commercial high-fat mayonnaise through post-acidification.
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