Development of LC-MS/MS analysis of cyclic dipeptides and its application to tea extract

Bioscience, Biotechnology and Biochemistry

Volumn 80, Issue 1, 2016, Pages 172-177

  Yamamoto, Kenji ^a,b   Hayashi, Miki ^a   Murakami, Yuka ^c   Araki, Yoko ^a   Otsuka, Yuuki ^a   Kashiwagi, Takehiro ^a   Shimamura, Tomoko ^a   Ukeda, Hiroyuki ^a  

^a KOCHI UNIVERSITY   (Japan)

^b Soraku   (Japan)

^c SUNTORY LTD   (Japan)

Author keywords

2,5 Diketopiperazines; Cyclic dipeptide; DKPS; LC MS MS; Pu Erh tea

Indexed keywords

BIOLOGY; CHEMISTRY;

2 ,5-DIKETOPIPERAZINES; CYCLIC DIPEPTIDE; DKPS; LC-MS/MS; PU-ERH TEAS;

PEPTIDES;

CYCLOPEPTIDE; DIPEPTIDE; PIPERAZINEDIONE; PLANT EXTRACT;

CALIBRATION; CAMELLIA SINENSIS; CHEMISTRY; FERMENTATION; HUMAN; ISOLATION AND PURIFICATION; LIMIT OF DETECTION; LIQUID CHROMATOGRAPHY; PROCEDURES; REPRODUCIBILITY; TANDEM MASS SPECTROMETRY;

CALIBRATION; CAMELLIA SINENSIS; CHROMATOGRAPHY, LIQUID; DIKETOPIPERAZINES; DIPEPTIDES; FERMENTATION; HUMANS; LIMIT OF DETECTION; PEPTIDES, CYCLIC; PLANT EXTRACTS; REPRODUCIBILITY OF RESULTS; TANDEM MASS SPECTROMETRY;

EID: 84958976703     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1080/09168451.2015.1075865     Document Type: Article

References (15)

1. Michael G, Ulrich HE. Identification of proline-based diketopiperazines in roasted coffee. J. Agric. Food Chem. 2000;48:3528-3532.
2. Pickenhagen W, Dietrich P, Keil B, Polonsky J, Nouaille F, Lederer E. Identification of the bitter principle of cocoa. Helv. Chim. Acta. 1975;58:1078-1086.
3. Sakamura S, Furukawa K, Kasai T. Bitter diketopiperazines in roasted malts for beer brewing. Agric. Biol. Chem. 1978;42: 607-612.
4. Chen YH, Liou SE, Chen CC. Two-step mass spectrometric approach for the identification of diketopiperazines in chicken essence. Eur. Food Technol. 2004;218:589-597.
5. Gautschi M, Schmid JP, Peppard TL, Ryan TP, Tuorto RM, Yang X. Chemical characterization of diketopiperazines in beer. J. Agric. Food Chem. 1997;45:3183-3189.
6. Takaya Y, Furukawa T, Miura S, Akutagawa T, Hotta Y, Ishikawa N, Niwa M. Antioxidant Constituents in Distillation Residue of Awamori Spirits. J. Agric. Food Chem. 2007;55: 75-79.
7. Takahashi K, Tadenuma M, Kitamoto K, Sato S. L-Prolyl- L-leucine anhydride A bitter compound formed in aged sake. Agric. Biol. Chem. 1974;38:927-932.
8. Stanstrup J, Rasmussen JE, Ritz C, Holmer-Jensen J, Hermansen K, Dragsted LO. Intakes of whey protein hydrolysate and whole whey proteins are discriminated by LC-MS metabolomics. Metabolomics. 2014;10:719-736.
9. Saito K, Horie M, Hoshino Y, Nose N, Nakazawa H, Fujita M. Determination of diketopiperazine in soft drinks by high performance liquid chromatography. J. Liquid Chromatography. 1989;12:571-582.
10. Ishibashi N, Kouge K, Shinoda I, Kanehisa H, Okai H. A mechanism for bitter taste sensibility in peptides. Agric. Biol. Chem. 1988;52:819-827.
11. Tsuruoka N, Beppu Y, Koda H, Doe N, Watanabe H, Abe K. A DKP Cyclo(L-Phe-L-Phe) found in chicken essence is a dual inhibitor of the serotonin transporter and acetylcholinesterase. PLoS One. 2012;7:e50824.
12. Prasad C. Bioactive cyclic dipeptides. Peptides. 1995;16: 151-164.
13. Song MK, Rosenthal MJ, Song AM, Uyemura K, Yang H, Ament ME, Yamaguchi DT, Cornford EM. Body weight reduction in rats by oral treatment with zinc plus cyclo-(His- Pro). British J. Pharm. 2009;158:442-450.
14. Stark T, Hofmann T. Structures, sensory activity, and dose/response functions of 2, 5-diketopiperazines in roasted cocoa nibs (Theobroma cacao). J. Agric. Food Chem. 2005;53:7222-7231.
15. Pihlström T. Method validation and quality control procedures for pesticide residues analysis in food and feed, Document No. SANCO/10684/2009.