Modified peptides as indicators for thermal and nonthermal reactions in processed milk

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 45, 2014, Pages 10903-10915

  Meltretter, Jasmin ^a   Wüst, Johannes ^a   Pischetsrieder, Monika ^a  

^a UNIVERSITY OF ERLANGEN NUREMBERG   (Germany)

Author keywords

heat marker; mass spectrometry; milk; protein modification; lactoglobulin

Indexed keywords

BINDING SITES; HEAT TREATMENT; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PROTEINS; REACTION KINETICS; SPECTROMETRY;

ARGININE MODIFICATION; CARBOXYMETHYLLYSINE; LACTOGLOBULIN; MILK; MULTIPLE REACTION MONITORING; PROTEIN MODIFICATIONS; RELATIVE QUANTIFICATION; ULTRA-HIGH PERFORMANCE LIQUID CHROMATOGRAPHIES;

AMINO ACIDS;

LACTOGLOBULIN; PEPTIDE;

ANIMAL; BOVINE; CHEMISTRY; FOOD HANDLING; HEAT; HYDROLYSIS; MASS SPECTROMETRY; MILK;

ANIMALS; CATTLE; FOOD HANDLING; HOT TEMPERATURE; HYDROLYSIS; LACTOGLOBULINS; MASS SPECTROMETRY; MILK; PEPTIDES;

EID: 84910135878     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf503664y     Document Type: Article

References (27)

1. van Boekel, M. A. J. S. Effect of heating on Maillard reactions in milk Food Chem. 1998, 62, 403-414
2. Claeys, W. L.; Ludikhuyze, L. R.; Hendrickx, M. E. Formation kinetics of hydroxymethylfurfural, lactulose and furosine in milk heated under isothermal and non-isothermal conditions J. Dairy Res. 2001, 68, 287-301
3. Lan, X. Y.; Wang, J. Q.; Bu, D. P.; Shen, J. S.; Zheng, N.; Sun, P. Effects of heating temperatures and addition of reconstituted milk on the heat indicators in milk J. Food Sci. 2010, 75, C653-C658
4. Delatour, T.; Hegele, J.; Parisod, V.; Richoz, J.; Maurer, S.; Steven, M.; Buetler, T. Analysis of advanced glycation endproducts in dairy products by isotope dilution liquid chromatography-electrospray tandem mass spectrometry. The particular case of carboxymethyllysine J. Chromatogr., A 2009, 1216, 2371-2381
5. ε-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry Amino Acids 2009, 36, 317-326
6. Meltretter, J.; Wuest, J.; Pischetsrieder, M. Comprehensive analysis of non-enzymatic post-translational β-lactoglobulin modifications in processed milk by ultrahigh-performance liquid chromatography-tandem mass spectrometry J. Agric. Food Chem. 2013, 61, 6971-6981
7. Hegele, J.; Buetler, T.; Delatour, T. Comparative LC-MS/MS profiling of free and protein-bound early and advanced glycation-induced lysine modifications in dairy products Anal. Chim. Acta 2008, 617, 85-96
8. Meltretter, J.; Becker, C. M.; Pischetsrieder, M. Identification and site-specific relative quantification of β-lactoglobulin modifications in heated milk and dairy products J. Agric. Food Chem. 2008, 56, 5165-5171
9. Baxter, J. H.; Lai, C. S.; Phillips, R. R.; Dowlati, L.; Chio, J. J.; Luebbers, S. T.; Dimler, S. R.; Johns, P. W. Direct determination of methionine sulfoxide in milk proteins by enzyme hydrolysis/high-performance liquid chromatography J. Chromatogr., A 2007, 1157, 10-16
10. Calabrese, M. G.; Mamone, G.; Caira, S.; Ferranti, P.; Addeo, F. Quantitation of lysinoalanine in dairy products by liquid chromatography-mass spectrometry with selective ion monitoring Food Chem. 2009, 116, 799-805
11. Kislinger, T.; Humeny, A.; Peich, C. C.; Zhang, X.; Niwa, T.; Pischetsrieder, M.; Becker, C. M. Relative quantification of N (ε)-(carboxymethyl)lysine, imidazolone A, and the Amadori product in glycated lysozyme by MALDI-TOF mass spectrometry J. Agric. Food Chem. 2003, 51, 51-57
12. Meyer, B.; Baum, F.; Vollmer, G.; Pischetsrieder, M. Distribution of protein oxidation products in the proteome of thermally processed milk J. Agric. Food Chem. 2012, 60, 7306-7311
13. Meyer, B.; Al-Diab, D.; Vollmer, G.; Pischetsrieder, M. Mapping the glycoxidation product N (ε)-carboxymethyllysine in the milk proteome Proteomics 2011, 11, 420-428
14. Meltretter, J.; Seeber, S.; Humeny, A.; Becker, C. M.; Pischetsrieder, M. Site-specific formation of Maillard, oxidation, and condensation products from whey proteins during reaction with lactose J. Agric. Food Chem. 2007, 55, 6096-6103
15. Arena, S.; Renzone, G.; Novi, G.; Paffetti, A.; Bernardini, G.; Santucci, A.; Scaloni, A. Modern proteomic methodologies for the characterization of lactosylation protein targets in milk Proteomics 2010, 10, 3414-3434
16. Le, T. T.; Deeth, H. C.; Bhandari, B.; Alewood, P. F.; Holland, J. W. Quantification of lactosylation of whey proteins in stored milk powder using multiple reaction monitoring Food Chem. 2013, 141, 1203-1210
17. Fogliano, V.; Monti, S. M.; Visconti, A.; Randazzo, G.; Facchiano, A. M.; Colonna, G.; Ritieni, A. Identification of a β-lactoglobulin lactosylation site Biochim. Biophys. Acta 1998, 1388, 295-304
18. Distler, L.; Georgieva, A.; Kenkel, I.; Huppert, J.; Pischetsrieder, M. Structure- and concentration-specific assessment of the physiological reactivity of α-dicarbonyl glucose degradation products in peritoneal dialysis fluids Chem. Res. Toxicol. 2014, 27, 1421-1430
19. Ahmed, N.; Dobler, D.; Dean, M.; Thornalley, P. J. Peptide mapping identifies hotspot site of modification in human serum albumin by methylglyoxal involved in ligand binding and esterase activity J. Biol. Chem. 2005, 280, 5724-5732
20. Brock, J. W.; Cotham, W. E.; Thorpe, S. R.; Baynes, J. W.; Ames, J. M. Detection and identification of arginine modifications on methylglyoxal-modified ribonuclease by mass spectrometric analysis J. Mass Spectrom. 2007, 42, 89-100
21. Elliott, A. J.; Datta, N.; Amenu, B.; Deeth, H. C. Heat-induced and other chemical changes in commercial UHT milks J. Dairy Res. 2005, 72, 442-446
22. Gadgil, H. S.; Bondarenko, P. V.; Pipes, G.; Rehder, D.; McAuley, A.; Perico, N.; Dillon, T.; Ricci, M.; Treuheit, M. The LC/MS analysis of glycation of IgG molecules in sucrose containing formulations J. Pharm. Sci. 2007, 96, 2607-2621
23. Ahmed, N.; Mirshekar-Syahkal, B.; Kennish, L.; Karachalias, N.; Babaei-Jadidi, R.; Thornalley, P. J. Assay of advanced glycation endproducts in selected beverages and food by liquid chromatography with tandem mass spectrometric detection Mol. Nutr. Food Res. 2005, 49, 691-699
24. Ostdal, H.; Bjerrum, M. J.; Pedersen, J. A.; Andersen, H. J. Lactoperoxidase-induced protein oxidation in milk J. Agric. Food Chem. 2000, 48, 3939-3944
25. Akagawa, M.; Sasaki, T.; Suyama, K. Oxidative deamination of lysine residue in plasma protein of diabetic rats. Novel mechanism via the Maillard reaction Eur. J. Biochem. 2002, 269, 5451-5458
26. Holland, J. W.; Gupta, R.; Deeth, H. C.; Alewood, P. F. Proteomic analysis of temperature-dependent changes in stored UHT milk J. Agric. Food Chem. 2011, 59, 1837-1846
27. Metwalli, A. A. M.; van Boekel, M. A. J. S. On the kinetics of heat-induced deamidation and breakdown of caseinate Food Chem. 1998, 61, 53-61