Identification of low molecular weight peptides in Chinese rice wine (Huang Jiu) by UPLC-ESI-MS/MS

Journal of the Institute of Brewing

Volumn 117, Issue 2, 2011, Pages 238-250

  Han, Fu Liang ^a   Xu, Yan ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Chinese rice wine (Huang Jiu); Low molecular weight peptides; UPLC ESI MS MS

Indexed keywords

IONS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MOLECULAR WEIGHT; WINE;

BIOACTIVE PEPTIDES; CHINESE RICE WINE; ESI-MS/MS; GENERAL KNOWLEDGE; LOW-MOLECULAR-WEIGHT PEPTIDES; PEPTIDE IDENTIFICATION; QUADRUPOLE TIME-OF-FLIGHT TANDEM MASS SPECTROMETRIES; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY;

PEPTIDES;

EID: 80052722505     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2011.tb00467.x     Document Type: Article

References (38)

1. Chambery, A., Del Monaco, G., DiMaro, A. and Parente, A., Peptide fingerprint of high quality Campania white wines by MALDI-TOF mass spectrometry. Food Chem., 2009, 4, 1283-1289
2. Chen, H. M., Muramoto, K., Yamauchi, F. and Nokihara, K., Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein. J. Agric. Food Chem., 1996, 44, 2619-2623
3. Chen, H. M., Muramoto, K., Yamauchi, F., Fujimoto, K. and Nokihara, K., Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein. J. Agric. Food Chem., 1998, 1, 49-53
4. Cheung, H. S., Wang, F. L., Ondetti, M. A., Sabo, E. F. and Cushman, D. W., Binding of peptide substrates and inhibitors of angiotensin-converting enzyme. Importance of the COOH-terminal dipeptide sequence. J. Biol. Chem., 1980, 255, 401-407
5. Cheung, I. W. Y., Nakayama, S., Hsu, M. N. K., Samaranayaka, A. G. P. and Li-Chan, E. C. Y., Angiotensin-I converting enzyme inhibitory activity of hydrolysates from oat (Avena sativa) proteins by in silico and in vitro analyses. J. Agric. Food Chem., 2009, 19, 9234-9242
6. DiMaggio P. A., Jr. and Floudas, C. A., De novo peptide identification via tandem mass spectrometry and integer linear optimization. Anal. Chem., 2007, 4, 1433-1446
7. Dunkel, A., Kster, J. and Hofmann, T., Molecular and sensory characterization of γ-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.). J. Agric. Food Chem., 2007, 55, 6712-6719
8. Egorov, T. A., Odintsova, T. I., Pukhalsky, V. A. and Grishin, E. V., Diversity of wheat anti-microbial peptides. Peptides, 2005, 11, 2064-2073
9. Guo, H., Kouzuma, Y. and Yonekura, M., Structures and properties of antioxidative peptides derived from royal jelly protein. Food Chem., 2009, 1, 238-245
10. Hashizume, K., Okuda, M., Numata, M. and Iwashita, K., Bittertasting sake peptides derived from the N-terminus of the rice glutelin acidic subunit. Food Sci. Technol. Res., 2007, 3, 270-274
11. Heems, D., Luck, G., Fraudeau, C. and Vérette, E., Fully automated precolumn derivatization, on-line dialysis and high-performance liquid chromatographic analysis of amino acids in food, beverages and feedstuff. J. Chromatogr. A, 1998, 1-2, 9-17
12. Jia, J. Q., Ma, H. L., Zhao, W. R., Wang, Zh. B., Tian, W. M., Luo, L. and He, R. H., The use of ultrasound for enzymatic preparation of ACE-inhibitory peptides from wheat germ protein. Food Chem., 2010, 1, 336-342
13. Kuba, M., Tanaka, K., Sesoko, M., Inoue, F. and Yasuda, M., Angiotensin I-converting enzyme inhibitory peptides in redmold rice made by Monascus purpureus. Process Biochem., 2009, 10, 1139-1143
14. Lioe, H. N., Takara, K. and Yasuda, M., Evaluation of peptide contribution to the intense umami taste of Japanese soy sauces. J. Food Sci., 2006, 3, 277-283
15. Lu Y. M., Lu X., Chen X. H., Jiang M., LI Ch. and Dong M., A survey of biogenic amines in Chinese rice wines. Food Chem., 2007, 100, 1424-1428
16. Ma, B., Zhang, K. Zh., Hendrie, C., Liang, Ch. Zh., Li, M., Doherty-Kirby, A. and Lajoie, G., Peaks: powerful software for peptide de novo sequencing by tandem mass spectrometry. Rapid Commun. Mass Sp., 2003, 20, 2337-2342
17. Ma, Y. Y., Xiong, Y. L., Zhai, J. J., Zhu, H. N. and Dziubla, T., Fractionation and evaluation of radical scavenging peptides from in vitro digests of buckwheat protein. Food Chem., 2010, 3, 582-588
18. Mamone, G., Picariello, G., Caira, S., Addeo, F. and Ferranti, P., Analysis of food proteins and peptides by mass spectrometrybased techniques. J. Chromatogr. A, 2009, 43, 7130-7142
19. Matsui, T., Yukiyoshi, A., Doi, S., Sugimoto, H., Yamada, H. and Matsumoto, K., Gastrointestinal enzyme production of bioactive peptides from royal jelly protein and their antihypertensive ability in SHR. J. Nutr. Biochem., 2002, 2, 80-86
20. Meisel, H. and Bockelmann, W., Bioactive peptides encrypted in milk proteins: proteolytic activation and thropho-functional properties. Anton. Leeuw. Int. J. G., 1999, 1-4, 207-215
21. Mendis, E., Rajapakse, N. and Kim, S. K., Antioxidant properties of a radical-scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate. J. Agric. Food Chem., 2005, 53, 581-587
22. Nakata, T., Takahashi, M., Nakatani, M., Kuramitsu, R., Tamura, M. and Okai, H., Role of basic and acidic fragments in delicious peptides (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) and the taste behavior of sodium and potassium salts in acidic oligopeptides. Biosci. Biotechnol. Biochem., 1995, 4, 689-693
23. Ney, K. H., Prediction of bitterness of peptides from their amino acid composition. Z. Lebensm.-Untersuch. Forsch., 1971, 147, 64-71
24. Ohtsuru, M., Horio, H. and Masui, H., Angiotensin I-converting enzyme inhibitory peptides from pepsin digest of maitake (Gnfola frondosa). Food Sci. Technol. Res., 2000, 1, 9-11
25. Peng, X. T., Xiong, Y. L. and Kong, B. H., Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance. Food Chem., 2009, 1, 196-201
26. Pripp, A. H. and Ardo, Y., Modelling relationship between angiotensin-(I)-converting enzyme inhibition and the bitter taste of peptides. Food Chem., 2007, 3, 880-888
27. Que, F., Mao, L.Ch. and Pan, X., Antioxidant activities of five Chinese rice wines and the involvement of phenolic compounds. Food Res. Int., 2006, 5, 581-587
28. Ren, J. Y., Zhao, M. M., Shi, J., Wang J. Sh., Jiang, Y. M., Cui, Ch., Kakuda, Y. and Xue, S. J., Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry. Food Chem., 2008, 2, 727-736
29. Revilla, E., Maria, C. S., Miramontes, E., Bautista, J., García-Martínez, A., Cremades, O., Cert, R. and Parrado, J., Nutraceutical composition, antioxidant activity and hypocholesterolemic effect of a water-soluble enzymatic extract from rice bran. Food Res. Int., 2009, 3, 387-393
30. Saito, K., Jin, D. H., Ogawa, T., Muramoto, K., Hatakeyama, E., Yasuhara, T. and Nokihara, K., Antioxidative properties of tripeptide libraries prepared by the combinatorial chemistry. J. Agric. Food Chem., 2003, 12, 3668-3674
31. Saito, Y., Wanezaki, K., Kawato, A. and Imayasu, S., Structure and activity of angiotensin I converting enzyme inhibitory peptides from sake and sake lees. Biosci. Biotechnol. Biochem., 1994, 10, 1767-1771
32. Sandra, K., Moshir, M., D'hondt, F., Tuytten, R., Verleysen, K., Kas, K., François, I. and Sandra, P., Highly efficient peptide separations in proteomics Part 2: Bi-and multidimensional liquid-based separation techniques. J. Chromatogr. B, 2009, 11-12, 1019-1039
33. Silva-Sánchez, C., Barba de la Rosa, A. P., León-Galván, M. F., de Lumen, B. O., de León-Rodríguez, A. and González de Mejía, E., Bioactive peptides in amaranth (Amaranthus hypochondriacus) seed. J. Agric. Food Chem., 2008, 4, 1233-1240
34. Toelstede, S. and Hofmann, T., Sensomics mapping and identification of the key bitter metabolites in Gouda cheese. J. Agric. Food Chem., 2008, 56, 2795-2804
35. Toelstede, S., Dunkel A. and Hofmann T., A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese. J. Agric. Food Chem., 2009, 57, 1440-1448
36. Tovar-Pérez, E. G., Guerrero-Legarreta, I., Farrés-González, A. and Soriano-Santos, J., Angiotensin I-converting enzyme-inhibitory peptide fractions from albumin 1 and globulin as obtained of amaranth grain. Food Chem., 2009, 2, 437-444
37. Wu, J. P., Aluko, R. E. and Nakai, S., Structural requirements of angiotensin I-converting enzyme inhibitory peptides: quantitative structure-activity relationship study of di-and tripeptides. J. Agric. Food Chem., 2006, 3, 732-738
38. Zhang, J. H., Zhang, H., Wang, L., Guo, X. N., Wang, X. G. and Yao, H. Y., Isolation and identification of antioxidative peptides from rice endosperm protein enzymatic hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS/MS. Food Chem., 2010, 1, 226-234.