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Identification of the Maillard reaction intermediates as divalent iron complexes in alanine/glucose/FeCl2 model system using ESI/qTOF/MS/MS and isotope labelling technique.
Curr Res Food Sci. 2021; 4:287-294.CR

Abstract

Due to their high reactivities and short half-lives, the detection of Maillard reaction intermediates is relatively difficult to achieve in a single analytical run. In this study, the formation of Maillard reaction intermediates from heated alanine/glucose mixtures (110 ​°C for 2 ​h) was investigated through their complexation with divalent iron using electrospray ionization/quadrupole time-of-flight mass spectrometry and isotope labeling techniques. Analysis of the mixtures indicated that this approach allows the simultaneous detection of many important labile and reactive Maillard reaction intermediates along with unreacted alanine and glucose in addition to various other Maillard reaction products, such as glyceraldehyde, erythrose, ribose, acetol, glycolaldehyde, fructosamine, glucosone, osones, deoxyosones, and Amadori products. Some osones and deoxyosones also formed their corresponding Schiff bases with alanine. The above mentioned Maillard reactions intermediates were detected either as binary metal complexes with alanine or with other enediol generating species including self-complexation adducts and they formed positively charged ions such as [M + H]+, [M + Na]+, [M + K]+, [M ​+ ​Fe35Cl]+, and [M ​+ ​Fe37Cl]+, that can be detected using the positive ionization mode.

Authors+Show Affiliations

Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore, Ste Anne de Bellevue, Quebec, H9X 3V9, Canada.Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore, Ste Anne de Bellevue, Quebec, H9X 3V9, Canada.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33997795

Citation

Kim, Eun Sil, and Varoujan Yaylayan. "Identification of the Maillard Reaction Intermediates as Divalent Iron Complexes in alanine/glucose/FeCl2 Model System Using ESI/qTOF/MS/MS and Isotope Labelling Technique." Current Research in Food Science, vol. 4, 2021, pp. 287-294.
Kim ES, Yaylayan V. Identification of the Maillard reaction intermediates as divalent iron complexes in alanine/glucose/FeCl2 model system using ESI/qTOF/MS/MS and isotope labelling technique. Curr Res Food Sci. 2021;4:287-294.
Kim, E. S., & Yaylayan, V. (2021). Identification of the Maillard reaction intermediates as divalent iron complexes in alanine/glucose/FeCl2 model system using ESI/qTOF/MS/MS and isotope labelling technique. Current Research in Food Science, 4, 287-294. https://doi.org/10.1016/j.crfs.2021.04.003
Kim ES, Yaylayan V. Identification of the Maillard Reaction Intermediates as Divalent Iron Complexes in alanine/glucose/FeCl2 Model System Using ESI/qTOF/MS/MS and Isotope Labelling Technique. Curr Res Food Sci. 2021;4:287-294. PubMed PMID: 33997795.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification of the Maillard reaction intermediates as divalent iron complexes in alanine/glucose/FeCl2 model system using ESI/qTOF/MS/MS and isotope labelling technique. AU - Kim,Eun Sil, AU - Yaylayan,Varoujan, Y1 - 2021/04/21/ PY - 2021/03/05/received PY - 2021/04/07/revised PY - 2021/04/08/accepted PY - 2021/5/17/entrez PY - 2021/5/18/pubmed PY - 2021/5/18/medline KW - 3-DG, 3-deoxyglucosone KW - ARPs, Amadori rearrangement products KW - Amadori rearrangement products KW - ESI/qTOF/MS KW - ESI/qTOF/MS, Electrospray ionization/quadrupole time-of-flight mass spectrometry KW - GC, Gas chromatography KW - HMF, Hydroxymethylfurfural KW - HPAEC, high-performance anion-exchange chromatography KW - IR, Infrared KW - Isotope labelling KW - MRIs, Maillard Reaction Intermediates KW - MRM, Multiple reaction monitoring KW - Maillard reaction intermediates KW - Metal complex KW - NMR, Nuclear magnetic resonance KW - SDPs, Sugar degradation products KW - Sugar degradation products SP - 287 EP - 294 JF - Current research in food science JO - Curr Res Food Sci VL - 4 N2 - Due to their high reactivities and short half-lives, the detection of Maillard reaction intermediates is relatively difficult to achieve in a single analytical run. In this study, the formation of Maillard reaction intermediates from heated alanine/glucose mixtures (110 ​°C for 2 ​h) was investigated through their complexation with divalent iron using electrospray ionization/quadrupole time-of-flight mass spectrometry and isotope labeling techniques. Analysis of the mixtures indicated that this approach allows the simultaneous detection of many important labile and reactive Maillard reaction intermediates along with unreacted alanine and glucose in addition to various other Maillard reaction products, such as glyceraldehyde, erythrose, ribose, acetol, glycolaldehyde, fructosamine, glucosone, osones, deoxyosones, and Amadori products. Some osones and deoxyosones also formed their corresponding Schiff bases with alanine. The above mentioned Maillard reactions intermediates were detected either as binary metal complexes with alanine or with other enediol generating species including self-complexation adducts and they formed positively charged ions such as [M + H]+, [M + Na]+, [M + K]+, [M ​+ ​Fe35Cl]+, and [M ​+ ​Fe37Cl]+, that can be detected using the positive ionization mode. SN - 2665-9271 UR - https://www.unboundmedicine.com/medline/citation/33997795/Identification_of_the_Maillard_reaction_intermediates_as_divalent_iron_complexes_in_alanine/glucose/FeCl2_model_system_using_ESI/qTOF/MS/MS_and_isotope_labelling_technique_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S2665-9271(21)00029-0 DB - PRIME DP - Unbound Medicine ER -
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