Hydrophilic interaction chromatographic determination of adenosine triphosphate and its metabolites

Food Chemistry

Volumn 123, Issue 4, 2010, Pages 1282-1288

  Mora, Leticia ^a   Hernández Cázares, Aleida S ^a   Aristoy, María Concepción ^a   Toldrá, Fidel ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

ADP; AMP; ATP; HILIC; Hydrophilic interaction chromatography; Hypoxanthine; Inosine; Meat

Indexed keywords

ADENOSINE DIPHOSPHATE; ADENOSINE PHOSPHATE; ADENOSINE TRIPHOSPHATE; AMPHOLYTE; CREATININE; GUANOSINE; GUANOSINE DIPHOSPHATE; GUANOSINE PHOSPHATE; GUANOSINE TRIPHOSPHATE; HYPOXANTHINE; INOSINE; INOSINE PHOSPHATE; NICOTINAMIDE ADENINE DINUCLEOTIDE; URIC ACID;

ARTICLE; CONCENTRATION (PARAMETERS); FOOD ANALYSIS; FOOD BIOTECHNOLOGY; FOOD PACKAGING; FOOD QUALITY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROPHILIC INTERACTION CHROMATOGRAPHY; MEAT; METABOLITE; MUSCLE; NONHUMAN; PORK; REPRODUCIBILITY;

EID: 77954958975     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.072     Document Type: Article

References (31)

1. Alpert A.J. Hydrophilic-interaction chromatography for the separation of peptides, nucleic-acids and other polar compounds. Journal of Chromatography 1990, 499:177-196.
2. Aristoy M.C., Toldrá F. Nucleotides and its derived compounds. Handbook of muscle foods analysis 2009, 279-288. CRC Press, BocaRaton FL, USA. L.M.L. Nollet, F. Toldrá (Eds.).
3. Batlle N., Aristoy M.C., Toldrá F. Early postmortem detection of exudative pork meat based on nucleotide content. Journal of Food Science 2000, 65:413-416.
4. Batlle N., Aristoy M.C., Toldrá F. ATP metabolites during aging of exudative and nonexudative pork meats. Journal of Food Science 2001, 66:68-71.
5. Burns B.G., Ke P.J. Liquid-chromatographic determination of hypoxanthine content in fish tissue. Journal of the Association of Official Analytical Chemists 1985, 68:444-448.
6. Cambero M.I., Pereira-Lima C.I., Ordonez J.A., de Fernando G.D.G. Beef broth flavour: Relation of components with the flavour developed at different cooking temperatures. Journal of the Science of Food and Agriculture 2000, 80:1519-1528.
7. Coolen E.J.C.M., Arts I.C.W., Swennen E.L.R., Bast A., Stuart M.A.C., Dagnelie P.C. Simultaneous determination of adenosine triphosphate and its metabolites in human whole blood by RP-HPLC and UV-detection. Journal of Chromatography B - Analytical Technologies in the Biomedical and Life Sciences 2008, 864:43-51.
8. Dingle J.R., Hines J.A., Fraser D.I. Post-mortem degradation of adenine nucleotides in muscle of lobster Homarus americanus. Journal of Food Science 1968, 33:100-103.
9. Fujita T., Hori Y., Otani T., Kunita Y., Sawa S., Sakai S., et al. Applicability of the K0 value as an index of freshness for porcine and chicken muscles. Agricultural and Biological Chemistry 1988, 52:107-112.
10. Gao R.C., Xue C.H., Yuan L., Li Z.J., Xue Y., Cui F.X., et al. Determination of the big head carp myofibrillar (Aristichthys nobilis) adenosine triphosphatase activity by ion chromatography. Journal of Chromatography A 2006, 1118:278-280.
11. Gariod L., Binzoni T., Ferretti G., Lebas J.F., Reutenauer H., Cerretelli P. Standardization of (31)phosphorus-nuclear magnetic-resonance spectroscopy determinations of high-energy phosphates in humans. European Journal of Applied Physiology and Occupational Physiology 1994, 68:107-110.
12. Hattula T., Kiesvaara M. Breakdown products of adenosine triphosphate in heated fishery products as an indicator of raw material freshness and of storage quality. Food Science and Technology - Lebensmittel-Wissenschaft & Technologie 1996, 29:135-139.
13. Jones N.R., Murray C.K., Livingst E.I., Murray J. Rapid estimations of hypoxanthine concentrations as indices of freshness of chill-stored fish. Journal of the Science of Food and Agriculture 1964, 15:763-774.
14. Kuda T., Fujita M., Goto H., Yano T. Effects of freshness on ATP-related compounds in retorted chub mackerel Scomber japonicus. Food Science and Technology - Lebensmittel-Wissenschaft & Technologie 2007, 40:1186-1190.
15. Lamb J.D., Ye Y.K. Separation of nucleotides and nucleosides by gradient macrocycle-based ion chromatography. Journal of Chromatography 1992, 602:189-195.
16. Luong J.H.T., Male K.B. Development of a new biosensor system for the determination of the hypoxanthine ratio, an indicator of fish freshness. Enzyme and Microbial Technology 1992, 14:125-130.
17. Macy R.L., Naumann H.D., Bailey M.E. Water-soluble flavor and odor precursors of meat. 5. Influence of heating on acid-extractable non-nucleotide chemical constituents of beef, lamb and pork. Journal of Food Science 1970, 35:83-87.
18. Meynial I., Paquet V., Combes D. Simultaneous separation of nucleotides and nucleotide sugars using an ion-pair reversed-phase HPLC - Application for assaying glycosyltransferase activity. Analytical Chemistry 1995, 67:1627-1631.
19. Murray J., Thomson A.B. Reverse phase ion-pair separation of nucleotides and related products in fish muscle. Journal of High Resolution Chromatography & Chromatography Communications 1983, 6:209-210.
20. Nguyen A.L., Luong J.H.T., Masson C. Determination of nucleotides in fish-tissues using capillary electrophoresis. Analytical Chemistry 1990, 62:2490-2493.
21. Oertel R., Neumeister V., Kirch W. Hydrophilic interaction chromatography combined with tandem-mass spectrometry to determine six aminoglycosides in serum. Journal of Chromatography A 2004, 1058:197-201.
22. Roberts B., Morris B.A., Clifford M.N. Comparison of radioimmunoassay and spectrophotometric analysis for the quantitation of hypoxanthine in fish muscle. Food Chemistry 1991, 42:1-17.
23. Saito T., Araki K., Matsuyoshi M. A new method for estimating the freshness of fish. Bulletin of the Japanese Society of Scientific Fisheries 1959, 749:750.
24. Soga T., Imaizumi M. Capillary electrophoresis method for the analysis of inorganic anions, organic acids, amino acids, nucleotides, carbohydrates and other anionic compounds. Electrophoresis 2001, 22:3418-3425.
25. Strege M.A. Hydrophilic interaction chromatography electrospray mass spectrometry analysis of polar compounds for natural product drug discovery. Analytical Chemistry 1998, 70:2439-2445.
26. Tsai R., Cassens R.G., Briskey E.J., Greaser M.L. Studies on nucleotide metabolism in porcine longissimus muscle postmortem. Journal of Food Science 1972, 37:612-616.
27. Van den Thillart G., Van Waarde A., Muller H.J., Erkelens C., Lugtenburg J. Determination of high-energy phosphate-compounds in fish muscle - 31P-NMR spectroscopy and enzymatic methods. Comparative Biochemistry and Physiology B - Biochemistry & Molecular Biology 1990, 95:789-795.
28. Veciana-Nogues M.T., Izquierdo-Pulido M., Vidal-Carou M.C. Determination of ATP related compounds in fresh and canned tuna fish by HPLC. Food Chemistry 1997, 59:467-472.
29. Watanabe E., Ando K., Karube I., Matsuoka H., Suzuki S. Determination of hypoxanthine in fish meat with an enzyme sensor. Journal of Food Science 1983, 48:496-500.
30. Yano Y., Kataho N., Watanabe M., Nakamura T., Asano Y. Evaluation of beef aging by determination of hypoxanthine and xanthine contents - Application of a xanthine sensor. Food Chemistry 1995, 52:439-445.
31. Yoshida T. Peptide separation by hydrophilic-interaction chromatography: A review. Journal of Biochemical and Biophysical Methods 2004, 60:265-280.