Next Article in Journal
Less Is More: Substrate Reduction Therapy for Lysosomal Storage Disorders
Next Article in Special Issue
Lipidomics—Reshaping the Analysis and Perception of Type 2 Diabetes
Previous Article in Journal
Intra-Articular Injections of Platelet-Rich Plasma versus Hyaluronic Acid in the Treatment of Osteoarthritic Knee Pain: A Randomized Clinical Trial in the Context of the Spanish National Health Care System
Article Menu
Issue 7 (July) cover image

Export Article

Open AccessArticle
Int. J. Mol. Sci. 2016, 17(7), 1053; doi:10.3390/ijms17071053

Determination of Free-Form and Peptide Bound Pyrraline in the Commercial Drinks Enriched with Different Protein Hydrolysates

1
,
1,2,3,* , 1
,
1
,
1,4
and
1,2,*
1
School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
2
Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
3
University Affairs Committee, Dongguan University of Technology, Dongguan 523808, China
4
Department of Microbial Pathogenesis, Dental School, University of Maryland, Baltimore, MD 21201, USA
*
Authors to whom correspondence should be addressed.
Academic Editor: David Arráez-Román
Received: 15 March 2016 / Revised: 23 June 2016 / Accepted: 24 June 2016 / Published: 4 July 2016
(This article belongs to the Special Issue Lipidomics and Glycomics: New Advances in Food Science and Nutrition)
View Full-Text   |   Download PDF [2343 KB, uploaded 4 July 2016]   |  

Abstract

Pyrraline, a causative factor for the recent epidemics of diabetes and cardiovascular disease, is also employed as an indicator to evaluate heat damage and formation of advanced glycation end-products (AGEs) in foods. Peptide-enriched drinks (PEDs) are broadly consumed worldwide due to rapid rate of absorption and perceived health effects. It can be hypothesized that PED is an important source of pyrraline, especially peptide bound pyrraline (Pep-Pyr). In this study we determined free-form pyrraline (Free-Pyr) and Pep-Pyr in drinks enriched with whey protein hydrolysate (WPH), soy protein hydrolysate (SPH) and collagen protein hydrolysate (CPH). A detection method was developed using ultrahigh-performance liquid chromatography with UV-visible detector coupled with tandem mass spectrometry after solid-phase extraction (SPE). The SPE led to excellent recovery rates ranging between 93.2% and 98.5% and a high reproducibility with relative standard deviations (RSD) of <5%. The limits of detection and quantification obtained were 30.4 and 70.3 ng/mL, respectively. Pep-Pyr was identified as the most abundant form (above 96 percent) of total pyrraline, whereas Free-Pyr was present in a small proportion (less than four percent) of total pyrraline. The results indicate that PED is an important extrinsic source of pyrraline, especially Pep-Pyr. As compared with CPH- and SPH-enriched drinks, WPH-enriched drinks contained high content of Pep-Pyr. The Pep-Pyr content is associated with the distribution of peptide lengths and the amino acid compositions of protein in PEDs. View Full-Text
Keywords: pyrraline; protein hydrolysates; advanced glycation end products; Maillard reaction; solid-phase extraction pyrraline; protein hydrolysates; advanced glycation end products; Maillard reaction; solid-phase extraction
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Liang, Z.; Li, L.; Qi, H.; Zhang, X.; Xu, Z.; Li, B. Determination of Free-Form and Peptide Bound Pyrraline in the Commercial Drinks Enriched with Different Protein Hydrolysates. Int. J. Mol. Sci. 2016, 17, 1053.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Int. J. Mol. Sci. EISSN 1422-0067 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top