Journal article
Development and validation of a high performance liquid chromatography-tandem mass spectrometry method for the absolute analysis of 17 α D-amino acids in cooked meals
Journal of Chromatography A, Vol.1611, Art. 460598
2020
Abstract
In the nutrition field, there is a lack of understanding about the impact that dietary chiral composition may have on health, especially regarding cooked meals. Chiral amino acids (AAs) are naturally present in food and their proportion may vary quite a lot. Besides, the D-amino acids (D-AAs) are present in very low concentration compared to L-AAs, so very sensitive methods are required for their accurate quantitation. Moreover, some of them have been described as indicators of quality and different food processes. In this research, we propose a robust method for the absolute quantitation and enantiomeric ratio of 17 D-AAs in cooked meals. The AAs were extracted from 1 g of the homogenised meal with methanol, derivatised with (S)-N-(4-nitrophenoxycarbonyl) phenylalanine methoxyethyl ester ((S)-NIFE) and analysed by RP-LC-MS/MS. The separation was carried out with an Acquity BEH C18 (100 mm x 2.1 mm, 1.7 µm) column at 70 ºC, with 10 mmol/L ammonium bicarbonate in water as eluent A and acetonitrile as eluent B at a 0.3 mL/min flow rate in gradient elution. The MS operated in positive electrospray ionisation method in multiple reaction monitoring (MRM) mode. Isotopically labelled AAs were used as internal standards for the quantitation. The method was validated for 17 D-AAs in the cooked food samples in terms of specificity, linearity, precision, accuracy, matrix effect and stability. LLOQ are 2.0 ng/mL for most of them. Additionally, linearity was also studied for L-AAs. After optimization and validation, the method was applied to real breakfast, lunch and dinner samples of cooked meals (n = 18) that were part of a diet with a very high concordance with WHO dietary guidelines. Level of concentration of major and minor D-AAs have been described per total daily intake and within each of the three main meals. This method can be used for quality control purposes as well as to investigate the role of chiral composition in food and clinical outcomes.
Details
- Title
- Development and validation of a high performance liquid chromatography-tandem mass spectrometry method for the absolute analysis of 17 α D-amino acids in cooked meals
- Authors/Creators
- C. Barbas-Bernardos (Author/Creator) - Universidad San Pablo CEUI. Garcia-Perez (Author/Creator) - Imperial College LondonM.P. Lorenzo (Author/Creator)V. Alonso-Herranz (Author/Creator) - Universidad San Pablo CEUJ. Nicholson (Author/Creator) - Australian National Phenome Center, Health Future Institute, Murdoch University South Street, Perth, WA 6150, AustraliaA. Garcia (Author/Creator) - Universidad San Pablo CEU
- Publication Details
- Journal of Chromatography A, Vol.1611, Art. 460598
- Publisher
- Elsevier BV
- Identifiers
- 991005540977307891
- Copyright
- © 2019 Elsevier B.V.
- Murdoch Affiliation
- Australian National Phenome Centre; Health Futures Institute
- Language
- English
- Resource Type
- Journal article
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- Collaboration types
- Domestic collaboration
- International collaboration
- Citation topics
- 3 Agriculture, Environment & Ecology
- 3.180 Microbial Biotechnology
- 3.180.1184 Amino Acid Biosynthesis
- Web Of Science research areas
- Biochemical Research Methods
- Chemistry, Analytical
- ESI research areas
- Chemistry