Monodisperse microsphere-based immobilized metal affinity chromatography approach for preparing Antarctic krill phospholipids followed by HILIC-MS analysis.

Abstract:

:Phospholipids enriched krill is a functional food beneficial in cardiovascular diseases. Herein, monodisperse microsphere-based immobilized metal affinity chromatographic material (MM-IMAC) was synthesized with Ti4+ incorporated to enrich phospholipids from krill by coordination with phosphate group. The extract was profiled by hydrophilic interaction chromatography-mass spectrometry (HILIC-MS) with 154 phospholipid molecular species detected. The parameters were loading solvent n-hexane/isopropanol (2:8, v/v), flow rate 0.8 mL·min-1, and eluting volume 1 mL. Besides, eicosapentaenoic and docosahexaenoic acids structured phospholipids were located, such as phosphatidylcholine (PC) 20:5/22:6, phosphatidylinositol (PI) 18:0/20:5, etc. Finally, this method was validated in linearity (R2 ≥ 0.9953), sensitivity (LOD ≤ 0.53 μg·mL-1 and LOQ ≤ 1.66 μg·mL-1), precision (RSDintraday ≤ 4.86% and RSDinterday ≤ 6.25%), and recovery (58-83%). It indicated that the MM-Ti4+-IMAC-HILIC-MS was reliable and efficient in specific study of phospholipids in food matrix.

journal_name

Food Chem

journal_title

Food chemistry

authors

Shen Q,Wu H,Wang H,Zhao Q,Xue J,Ma J,Wang H

doi

10.1016/j.foodchem.2020.128585

subject

Has Abstract

pub_date

2021-05-15 00:00:00

pages

128585

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(20)32447-X

journal_volume

344

pub_type

杂志文章
  • Quantification of 2,4-dichlorophenoxyacetic acid in oranges and mandarins by chemiluminescent ELISA.

    abstract::Direct competitive enzyme-linked immunosorbent assay (ELISA) for 2,4-dichlorophenoxyacetic acid (2,4-D) was developed. Varying the concentrations of monoclonal anti-2,4-D-antibody and the conjugate of soybean peroxidase and 2,4-D the conditions of ELISA performance were optimised. The chemiluminescent method based on ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.04.060

    authors: Vdovenko MM,Stepanova AS,Eremin SA,Van Cuong N,Uskova NA,Yu Sakharov I

    更新日期:2013-11-15 00:00:00

  • Anti-inflammatory action of high molecular weight Mytilus edulis hydrolysates fraction in LPS-induced RAW264.7 macrophage via NF-κB and MAPK pathways.

    abstract::Anti-inflammatory Mytilus edulis hydrolysates (MEHs) were prepared by peptic hydrolysis and MEH was further fractionated into three fractions based on molecular weight, namely >5kDa, 1-5kDa, and <1kDa. The >5kDa peptide fraction exerted the highest nitric oxide (NO) inhibitory activity and inhibited prostaglandin E2 (...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.01.114

    authors: Kim YS,Ahn CB,Je JY

    更新日期:2016-07-01 00:00:00

  • Transcriptome analysis and metabolic profiling of green and red kale (Brassica oleracea var. acephala) seedlings.

    abstract::Kale (Brassica oleracea var. acephala) is a rich source of numerous health-benefiting compounds, including vitamins, glucosinolates, phenolic compounds, and carotenoids. However, the genetic resources for exploiting the phyto-nutritional traits of kales are limited. To acquire precise information on secondary metaboli...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.08.067

    authors: Jeon J,Kim JK,Kim H,Kim YJ,Park YJ,Kim SJ,Kim C,Park SU

    更新日期:2018-02-15 00:00:00

  • Development and validation of an UHPLC-qTOF-MS method for the quantification of cyclic polyesters oligomers in pasta by applying a modified QuEChERS clean-up.

    abstract::An Ultra High-Performance Liquid chromatography method quadruple time-of-flight mass spectrometry has been developed for the analysis of 11 cyclic polyesters oligomers, following a modified QuEChERS clean-up with alumina/primary secondary amine, in pasta. Target analytes were polyethylene terephthalate (PET) 1st serie...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2021.129040

    authors: Tsochatzis ED,Alberto Lopes J,Gika H,Kastrup Dalsgaard T,Theodoridis G

    更新日期:2021-01-09 00:00:00

  • Chemical profiles and aroma contribution of terpene compounds in Meili (Vitis vinifera L.) grape and wine.

    abstract::The chemical profiles and aroma contribution of terpene compounds in Meili grapes and wine were analyzed. Bound terpene compounds were extracted using methanol, purified using Amberlite XAD-2 resin, concentrated in methanol/ethyl acetate, and enzymatically hydrolyzed to release aglycones. Free terpene compounds were i...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.01.106

    authors: Yang Y,Jin GJ,Wang XJ,Kong CL,Liu J,Tao YS

    更新日期:2019-06-30 00:00:00

  • Optimization of synthesis of carbohydrates and 1-phenyl-3-methyl-5-pyrazolone (PMP) by response surface methodology (RSM) for improved carbohydrate detection.

    abstract::Reducing sugars can react with 1-phenyl-3-methyl-5-pyrazolone (PMP) to form sugar-PMP derivatives, which can be detected by HPLC-UV or HPLC-DAD due to their high UV absorbance at 248 nm. Six different sugars were synthesized with PMP with aid of response surface methodology (RSM), by which the parameters of the synthe...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125686

    authors: Wang W,Chen F,Zheng F,Russell BT

    更新日期:2020-03-30 00:00:00

  • Distribution of sulfamonomethoxine and trimethoprim in egg yolk and white.

    abstract::The distribution of sulfamonomethoxine (SMM) and trimethoprim (TMP) in egg yolk and white was measured during and after administration of a SMM/TMP combination in laying hens in doses of 8 g l(-)(1) and 12 g l(-)(1) in drinking water for 7 days. The SMM concentration reached maximal levels on day 2 of the post-treatme...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.01.076

    authors: Bilandžić N,Božić Đ,Kolanović BS,Varenina I,Cvetnić L,Cvetnić Ž

    更新日期:2015-07-01 00:00:00

  • Cooking quality properties and free and bound phenolics content of brown, black, and red rice grains stored at different temperatures for six months.

    abstract::The changes in cooking quality and phenolic composition of whole black and red rice grains stored during six months at different temperatures were evaluated. Brown rice with known cooking quality properties and low phenolic levels was used for purposes comparison. All rice genotypes were stored at 13% moisture content...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.09.077

    authors: Ziegler V,Ferreira CD,Hoffmann JF,Chaves FC,Vanier NL,de Oliveira M,Elias MC

    更新日期:2018-03-01 00:00:00

  • Sweetness prediction of natural compounds.

    abstract::Based on the most exhaustive database of sweeteners with known sweetness values, a new quantitative structure-activity relationship model for sweetness prediction has been set up. Analysis of the physico-chemical properties of sweeteners in the database indicates that the structure of most potent sweeteners combines a...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.10.145

    authors: Chéron JB,Casciuc I,Golebiowski J,Antonczak S,Fiorucci S

    更新日期:2017-04-15 00:00:00

  • Optimization of gluten-free sponge cake fortified with whey protein concentrate using mixture design methodology.

    abstract::This study aimed to optimize mixtures of whey protein concentrate (WPC) and two flours of rice and maize flours for the production of gluten-free sponge cakes. This was obtained by using mixture design methodology. WPC incorporation had positive effects on specific volume and baking loss of cakes, whilst, their incorp...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128457

    authors: Ammar I,Gharsallah H,Ben Brahim A,Attia H,Ayadi MA,Hadrich B,Felfoul I

    更新日期:2021-05-01 00:00:00

  • Effects of citric acid esterification on digestibility, structural and physicochemical properties of cassava starch.

    abstract::In this study, citric acid was used to react with cassava starch in order to compare the digestibility, structural and physicochemical properties of citrate starch samples. The results indicated that citric acid esterification treatment significantly increased the content of resistant starch (RS) in starch samples. Th...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.04.076

    authors: Mei JQ,Zhou DN,Jin ZY,Xu XM,Chen HQ

    更新日期:2015-11-15 00:00:00

  • Recovery of a protein-rich biomass from shrimp (Pandalus borealis) boiling water: A colloidal study.

    abstract::Flocculation and sedimentation of a protein-rich biomass from shrimp boiling water (SBW) using food grade polysaccharides (carrageenan, alginate and carboxymethyl cellulose (CMC)) as flocculants was investigated at different pH-values. The effect of flocculant concentration on particle size and viscosity of SBW was al...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125299

    authors: Forghani B,Bordes R,Ström A,Undeland I

    更新日期:2020-01-01 00:00:00

  • Evolution of oxidised peptides during the processing of 9months Spanish dry-cured ham.

    abstract::Sensory and nutritional properties of dry-cured ham can be negatively affected due to oxidative modifications of muscle proteins during its processing. In this study, a peptidomic approach has been used in order to study the evolution of oxidised peptides generated throughout the dry-curing process (0, 2, 3.5, 5, 6.5 ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.06.159

    authors: Gallego M,Mora L,Toldrá F

    更新日期:2018-01-15 00:00:00

  • Zwitterionic hydrophilic interaction solid-phase extraction and multi-dimensional mass spectrometry for shotgun lipidomic study of Hypophthalmichthys nobilis.

    abstract::Zwitterionic hydrophilic interaction liquid chromatography (ZIC-HILIC) material was used as solid-phase extraction sorbent for purification of phospholipids from Hypophthalmichthys nobilis. The conditions were optimized to be pH 6, flow rate 2.0mL·min(-1), loading breakthrough volume ⩽5mL, and eluting solvent 5mL. Aft...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.08.074

    authors: Jin R,Li L,Feng J,Dai Z,Huang YW,Shen Q

    更新日期:2017-02-01 00:00:00

  • Quantification of prebiotics in commercial infant formulas.

    abstract::Since breastfeeding is not always possible, infant formulas (IFs) are supplemented with prebiotic oligosaccharides, such as galactooligosaccharides (GOS) and/or fructooligosaccharides (FOS) to exert similar effects to those of the breast milk. Nowadays, a great number of infant formulas enriched with prebiotics are di...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.07.127

    authors: Sabater C,Prodanov M,Olano A,Corzo N,Montilla A

    更新日期:2016-03-01 00:00:00

  • Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content.

    abstract::The influence of linoleic acid content and tocopherol isomeric composition on the frying performance of high oleic sunflower oil was evaluated during a 14-day restaurant style frying operation. At equal linoleic acid content, no significant difference was observed between high oleic sunflower oil containing only α-toc...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.05.061

    authors: Aladedunye F,Przybylski R

    更新日期:2013-12-01 00:00:00

  • Retention of aroma compounds from Mentha piperita essential oil by cyclodextrins and crosslinked cyclodextrin polymers.

    abstract::In this paper, the controlled release of aroma compounds from cyclodextrins (CDs) and CD polymers was studied by multiple headspace extraction (MHE) experiments. Mentha piperita essential oil was obtained by Soxhlet extraction and identification of the major compounds was performed by GC-MS analysis. Menthol, menthone...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.10.106

    authors: Ciobanu A,Mallard I,Landy D,Brabie G,Nistor D,Fourmentin S

    更新日期:2013-05-01 00:00:00

  • Direct quantification of sulfur dioxide in wine by Surface Enhanced Raman Spectroscopy.

    abstract::A rapid Surface Enhanced Raman Spectroscopy (SERS) method to detect SO2 in wine is presented, exploiting the preferential binding of silver nanoparticles (AgNPs) with sulfur-containing species. This interaction promotes the agglomeration of the AgNPs and inducing the formation of SERS "hot spots" responsible for SO2 s...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127009

    authors: Mandrile L,Cagnasso I,Berta L,Giovannozzi AM,Petrozziello M,Pellegrino F,Asproudi A,Durbiano F,Rossi AM

    更新日期:2020-10-01 00:00:00

  • Characterisation of aroma-active and off-odour compounds in German rainbow trout (Oncorhynchus mykiss). Part I: Case of aquaculture water from earthen-ponds farming.

    abstract::Comprehensive analyses were accomplished to explore the odorous molecules responsible for off-odour development in earthen-ponds rainbow trout (Oncorhynchus mykiss) aquaculture farming in Germany. In this part of the study, water odorants were extracted using solvent-assisted flavour evaporation (SAFE); then, extracts...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.05.030

    authors: Mahmoud MA,Buettner A

    更新日期:2016-11-01 00:00:00

  • The exploitation of cornelian cherry (Cornus mas L.) cultivars and genotypes from Montenegro as a source of natural bioactive compounds.

    abstract::Cornelian cherry (CC) fruits a source of bioactive compounds that are still being underutilized. In this study, a comprehensive characterization of 11 Montenegrin CC local or introduced genotypes and cultivars collected in the wild or from organic orchards is provided. Their potential utilizations as natural antioxida...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126549

    authors: Martinović A,Cavoski I

    更新日期:2020-07-15 00:00:00

  • Fe3O4@CuS-based immunochromatographic test strips and their application to label-free and dual-readout detection of Escherichia coli O157:H7 in food.

    abstract::Herein, a label-free and dual-readout immunochromatographic test strip (ITS) for the sensitive detection of Escherichia coli (E. coli) O157:H7 by taking advantages of the strong capture ability of Fe3O4@CuS nanostructures (NSs) towards bacteria and their ultrahigh photothermal effects (PTEs) was reported. Especially, ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127398

    authors: Zhang M,Bu T,Tian Y,Sun X,Wang Q,Liu Y,Bai F,Zhao S,Wang L

    更新日期:2020-12-01 00:00:00

  • Attributes of lipid oxidation due to bovine myoglobin, hemoglobin and hemolysate.

    abstract::Bovine hemolysate was purified by size exclusion chromatography, and one high molecular weight protein was detected relative to the hemoglobin (Hb) fraction. Purified Hb promoted lipid oxidation in washed muscle slightly but significantly better than hemolysate, which may have been due to the absence of catalase and p...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.04.182

    authors: Yin J,Zhang W,Richards MP

    更新日期:2017-11-01 00:00:00

  • Heavy metal contaminations in edible wild mushroom species from Turkey's Black Sea region.

    abstract::The present study examined heavy metal contamination in six edible wild mushroom species obtained from twenty-one stations in Turkey's Black Sea region. Heavy metals were analyzed ICP-MS. Concentrations of cadmium, cobalt, chromium, copper, iron, manganese, nickel, lead and zinc were measured in the ranges of 0.08-3.3...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.02.010

    authors: Türkmen M,Budur D

    更新日期:2018-07-15 00:00:00

  • Acrylamide content in French fries prepared in households: A pilot study in Spanish homes.

    abstract::An observational cross-sectional pilot study in 73 Spanish households was conducted to evaluate the impact of consumer practices on the formation of acrylamide during the preparation of French fries from fresh potatoes applying one stage frying. 45.2% of samples presented acrylamide concentrations above the benchmark ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.03.140

    authors: Mesias M,Delgado-Andrade C,Holgado F,Morales FJ

    更新日期:2018-09-15 00:00:00

  • Rapid evaluation of the quality of chestnuts using near-infrared reflectance spectroscopy.

    abstract::Near-infrared (NIR) diffuse reflectance spectroscopy was used to evaluate the quality of fresh chestnuts, which can be affected by mildew, water, and levels of water-soluble sugars. The NIR spectra were determined and then modeling was performed including principal component analysis - discriminant analysis (PCA-DA), ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.03.127

    authors: Hu J,Ma X,Liu L,Wu Y,Ouyang J

    更新日期:2017-09-15 00:00:00

  • Phenolic compounds from yerba mate based beverages--A multivariate optimisation.

    abstract::This work used a central composite design to optimise a reverse phase high performance liquid chromatographic method for the simultaneous separation of gallic, syringic, 5-caffeoylquinic, caffeic, p-coumaric, ferulic, 3,4-dicaffeoylquinic, 3,5-dicaffeoylquinic, 4,5-dicaffeoylquinc acids, rutin in aqueous extracts of y...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.06.031

    authors: da Silveira TFF,Meinhart AD,de Souza TCL,Teixeira Filho J,Godoy HT

    更新日期:2016-01-01 00:00:00

  • Gas chromatography-mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers.

    abstract::The contents of volatile aroma compounds in orange juice vary after high hydrostatic pressure (HHP) processing and pasteurization, and hence gas chromatography-mass spectrometry has potential for discriminating between orange juice samples according to the processing method. Effects of HHP processing and pasteurizatio...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125913

    authors: Bi S,Sun S,Lao F,Liao X,Wu J

    更新日期:2020-05-01 00:00:00

  • Anticholinergic effects of Actinidia arguta fruits and their polyphenol content determined by liquid chromatography-photodiode array detector-quadrupole/time of flight-mass spectrometry (LC-MS-PDA-Q/TOF).

    abstract::This study discusses polyphenolic compounds identified and quantified in Actinidia arguta fruits by LC-MS-PDA-Q/TOF method and in vitro anticholinergic activity. Notably, of 31 compounds, including 16 flavonols, 7 flavanols, 7 phenolic acids, and 1 anthocyanin were identified or tentatively identified on the basis of ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.07.084

    authors: Wojdyło A,Nowicka P

    更新日期:2019-01-15 00:00:00

  • Antioxidant and anti-inflammatory properties of Taiwanese yam (Dioscorea japonica Thunb. var. pseudojaponica (Hayata) Yamam.) and its reference compounds.

    abstract::Dioscorea japonica Thunb. var. pseudojaponica (DP) is consumed as food and widely used in traditional Chinese medicine in Taiwan. The aims of this study are to investigate the antioxidant and anti-inflammatory effects of ethanol extract of DP (EDP) and its reference compounds. Fingerprint chromatogram from HPLC indica...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.04.031

    authors: Chiu CS,Deng JS,Chang HY,Chen YC,Lee MM,Hou WC,Lee CY,Huang SS,Huang GJ

    更新日期:2013-11-15 00:00:00

  • Content changes of bitter compounds in 'Guoqing No.1' Satsuma mandarin (Citrus unshiu Marc.) during fruit development of consecutive 3 seasons.

    abstract::The main bitter compounds (nomilin, limonin and naringin) in the fruit tissues of 'Guoqing No.1' Satsuma mandarin (Citrus unshiu Marc.) were determined throughout the fruit development of 3 consecutive growing seasons. Although fluctuating largely at the corresponding developing stages of the 3 years, the contents of ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.09.040

    authors: Li S,Wang Z,Ding F,Sun D,Ma Z,Cheng Y,Xu J

    更新日期:2014-02-15 00:00:00