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Chiral MEKC-LIF of amino acids in foods: analysis of vinegars.
Electrophoresis. 2006 Jul; 27(13):2551-7.E

Abstract

The formation of D-amino acids (D-aa's) in many fermented foods depends, among other factors, on the particular fermentation conditions, the action and autolysis of the microorganisms involved. In this sense, the analysis of chiral amino acids is an interesting analytical strategy for food scientists, since these compounds can be used as bacterial markers and can help, e.g., to detect adulterations, microbiological contaminations, etc. In this work, a fast and sensitive method based on MEKC-LIF has been developed to analyze and quantitate L-amino acid (L-aa) and D-aa in vinegars. The chiral MEKC-LIF procedure uses 100 mM sodium tetraborate, 30 mM SDS, and 20 mM beta-CD at pH 9.7 as running buffer, obtaining a good separation of the main vinegar L-/D-aa previously derivatized with fluorescein isothiocianate. Namely, L/D proline, alanine, arginine, glutamic, and aspartic acid, plus the nonchiral amino acid gamma-aminobutyric acid are separated in less than 20 min with high efficiency (up to 720,000 plates/m) and good sensitivity (LODs lower than 16.6 nM were achieved). Several D-aa's were detected and quantified in balsamic, sherry, white wine, and cider vinegars using this MEKC-LIF procedure, observing interesting differences in their L-aa and D-aa profiles and contents.

Authors+Show Affiliations

Carlavilla D
Department of Food Analysis, Institute of Industrial Fermentations (CSIC), Madrid, Spain.
Moreno-Arribas MV
No affiliation info available
Fanali S
No affiliation info available
Cifuentes A
No affiliation info available

MeSH

Acetic AcidAmino AcidsBoratesChromatography, Micellar Electrokinetic CapillaryFluorescenceFood AnalysisHydrogen-Ion ConcentrationLasersSensitivity and SpecificitySodium Dodecyl SulfateStereoisomerism

Pub Type(s)

Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16732620

Citation

Carlavilla, Davinia, et al. "Chiral MEKC-LIF of Amino Acids in Foods: Analysis of Vinegars." Electrophoresis, vol. 27, no. 13, 2006, pp. 2551-7.
Carlavilla D, Moreno-Arribas MV, Fanali S, et al. Chiral MEKC-LIF of amino acids in foods: analysis of vinegars. Electrophoresis. 2006;27(13):2551-7.
Carlavilla, D., Moreno-Arribas, M. V., Fanali, S., & Cifuentes, A. (2006). Chiral MEKC-LIF of amino acids in foods: analysis of vinegars. Electrophoresis, 27(13), 2551-7.
Carlavilla D, et al. Chiral MEKC-LIF of Amino Acids in Foods: Analysis of Vinegars. Electrophoresis. 2006;27(13):2551-7. PubMed PMID: 16732620.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chiral MEKC-LIF of amino acids in foods: analysis of vinegars. AU - Carlavilla,Davinia, AU - Moreno-Arribas,M Victoria, AU - Fanali,Salvatore, AU - Cifuentes,Alejandro, PY - 2006/5/30/pubmed PY - 2006/9/16/medline PY - 2006/5/30/entrez SP - 2551 EP - 7 JF - Electrophoresis JO - Electrophoresis VL - 27 IS - 13 N2 - The formation of D-amino acids (D-aa's) in many fermented foods depends, among other factors, on the particular fermentation conditions, the action and autolysis of the microorganisms involved. In this sense, the analysis of chiral amino acids is an interesting analytical strategy for food scientists, since these compounds can be used as bacterial markers and can help, e.g., to detect adulterations, microbiological contaminations, etc. In this work, a fast and sensitive method based on MEKC-LIF has been developed to analyze and quantitate L-amino acid (L-aa) and D-aa in vinegars. The chiral MEKC-LIF procedure uses 100 mM sodium tetraborate, 30 mM SDS, and 20 mM beta-CD at pH 9.7 as running buffer, obtaining a good separation of the main vinegar L-/D-aa previously derivatized with fluorescein isothiocianate. Namely, L/D proline, alanine, arginine, glutamic, and aspartic acid, plus the nonchiral amino acid gamma-aminobutyric acid are separated in less than 20 min with high efficiency (up to 720,000 plates/m) and good sensitivity (LODs lower than 16.6 nM were achieved). Several D-aa's were detected and quantified in balsamic, sherry, white wine, and cider vinegars using this MEKC-LIF procedure, observing interesting differences in their L-aa and D-aa profiles and contents. SN - 0173-0835 UR - https://www.unboundmedicine.com/medline/citation/16732620/Chiral_MEKC_LIF_of_amino_acids_in_foods:_analysis_of_vinegars_ DB - PRIME DP - Unbound Medicine ER -