Development of simultaneous determination of thiols, ascorbic acid and their oxidized forms using HPLC with electrochemical detection. Application to the study of the reaction catalyzed by GSH-DHA oxidoreductase

Sciences des Aliments

Volumn 20, Issue 2, 2000, Pages 237-252

  Kaïd, Nadia ^a   Potus, Jacques ^a   Nicolas, Jacques ^a  

^a Bioinformatique et Chimie Moléculaire   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034404820     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: 10.3166/sda.20.237-252     Document Type: Article

References (33)

1. CARTER J.E., PACE J., 1965. Some interrelationships of ascorbic acid and dehydroascorbic acid in the presence of flour suspensions and dough. Cereal Chem., 42, 201-208.
2. CHAN K., WASSERMAN B.P., 1993. Direct colorimetric determination of free thiol group and disulfide bonds in suspensions of solubilized and particulate cereal proteins. Cereal Chem., 70, 22-26.
3. CHEN X., SCHOFIELD J.D., 1996. Effects of dough mixing and oxidising improvers on free reduced and free oxidised glutathione and protein-glutathione mixed disulfides of wheat flour. Z. Lebensm. Unters. Forsch., 203, 255-261.
4. DEMASTER E.G., SHIROTA F.N., REDFERN B., GOON J.W., NAGASAWA T., 1984. Analysis of hepatic reduced glutathione, cysteine and homocysteine by cation-exchange high performance liquid chromatography with electrochemical detection. J. Chrom., 308, 83-91.
5. DUPUY D., SZABO S., 1987. Measurement of tissue sulfhydryls and disulfides in tissue protein and non-protein fractions by high performance liquid chromatography using electrochemical detection. J. Liquid Chrom., 10, 107-119.
6. ELKASSABANY M., HOSENEY R.C., SEIB P.A., 1980. Ascorbic acid as an oxidant in wheat flour dough. 1. Conversion to dehydroascorbic acid. Cereal Chem., 57, 85-87.
7. EWART J.A.D., 1990. Thiols in flour and baking quality. Food Chem., 38, 41-60.
8. FINLEY J.W., WHEELER E.L., WITT S.C., 1981. Oxidation of glutathione by hydrogen peroxide and other oxidizing agents. J. Agric. Food Chem., 29, 404-407.
9. GRANT D.R., 1974. Studies of the role of ascorbic acid in chemical dough development. 1. Reaction of ascorbic acid with flour water suspension. Cereal Chem., 51, 684-692.
10. GRAVELAND A., BOSVELD P., MARSEILLE J.P., 1978. Determination of thiol groups and disulfide bonds in wheat flour and dough. J. Sci. Food Agric., 29, 53-61.
11. GROSCH W., WIESER H., 1999. Redox reactions in wheat dough as affected by ascorbic acid. J. Cereal Sci., 29, 1-16.
12. HAHN B., GROSCH W., 1998. Distribution of glutathione in Osborne fractions as affected by addition of ascorbic acid, reduced and oxidised glutathione. J. Cereal Sci., 27, 117-125.
13. HARVEY P.R.C., ILSON R.G., STRASBERG S.M., 1989. The simultaneous determination of oxidized and reduced glutathione in liver tissue by ion pairing reverse phase high performance liquid chromatography with a coulometric electrochemical detector. Clin. Chim. Acta, 180, 203-212.
14. HONEGGER C.G., LANGEMANN H., KRENGER W., KEMPF A., 1989. Liquid chromatography determination of common water-soluble antioxidants in biological samples. J. Chrom., 487, 463-468.
15. KAID N., RAKOTOZAFY L., POTUS J., NICOLAS J., 1997. Studies on the glutathione-dehydroascorbate oxidoreductase (EC 1.8.5.1) from wheat flour. Cereal Chem., 74, 605-611.
16. KAID N., 1999. Étude d'oxydoréductases impliquées en technologie boulangère agissant sur l'acide ascorbique et les thiols. Thèse de Doctorat, Université de Paris 7, France.
17. KIEFFER R., KIM J.J., WALTHER C., LASKAWY G., GROSCH W., 1990. Influence of glutathione and cysteine on the improver effect of ascorbic acid stereoisomers. J. Cereal Sci., 11, 143-152.
18. KRIEN P.M., MARGOU V., KERMICI M., 1992. Electrochemical detection of femtomole amounts of free reduced and oxidised glutathione. J. Chrom., 176, 255-261.
19. KUNINORI T., MATSUMOTO H., 1963. L-ascorbic acid oxidising system in dough and dough improvement. Cereal Chem., 40, 647-657.
20. KUNINORI T., MATSUMOTO H., 1964a. Dehydro-L-ascorbic acid reducing system in flour. Cereal Chem., 41, 39-46.
21. KUNINORI T., MATSUMOTO H., 1964b. Glutathione in wheat and wheat flour. Cereal Chem., 41, 252-259.
22. KUNINORI T., NISHIYAMA J., 1991. Measurement of biological thiols and disulfides by high performance liquid chromatography and electrochemical detection of silver mercaptide formation. Anal. Biochem., 197, 19-24.
23. MAIR G., GROSCH W., 1979. Changes in glutathione content (reduced and oxidised form) and the effect of ascorbic acid and potassium bromate on glutathione. J. Sci. Food Agric., 30, 914-920.
24. MEREDITH P., 1965. The oxidation of ascorbic acid and its improver effect in bread doughs. J. Sci. Food Agric., 16, 474-480.
25. MORIER-TESSIER E., MESTDAGH N., BERNIER J.L., HENICHART J.P., 1993. Reduced and oxidised glutathione ratio in tumor cells: comparison of two measurements methods using HPLC and electrochemical detection. J. Liquid. Chrom., 16, 573-596.
26. NICOLAS J., GUSTAFSSON S., DRAPRON R., 1980. Effects of some parameters on the kinetics of ascorbic acid destruction and dehydroascorbic acid formation in wheat flour doughs. Lebensm. Wiss. Technol., 13, 308-313.
27. SARWIN R., WALTHER C., LASKAWY G., BUTZ B., GROSCH W., 1992. Determination of free reduced and total glutathione in wheat flour by an isotope dilution assay. Lebensm. Unters. Forsch, 195, 27-32.
28. SCHOFIELD J.D., CHEN X., 1995. Analysis of free reduced and free oxidised glutathione in wheat flour. J. Cereal Sci., 21, 127-136.
29. TSEN C.C., BUSHUK W., 1963. Changes in sulfhydryl and disulfide contents of dough during mixing under various conditions. Cereal Chem., 40, 399-408.
30. TSEN C.C., HLYNKA I., 1963. Flour lipids and oxidation of sulfhydryl groups in dough. Cereal Chem., 40, 145-153.
31. TSEN C.C., 1964. Ascorbic acid as a flour improver. Baker's Dig., 38, 44-47.
32. WALTHER C., GROSCH W., 1987. Substrate specificity of the glutathione dehydrogenase (dehydroascorbate reductase) from wheat flour. J. Cereal Sci., 5, 299-305.
33. YOST R.W., LETTRE L.S., COULON R.D., 1981. Pratique de la chromatographie liquide. Tec & Doc Lavoisier, Paris, France.