Qualitative Determination of the Early Maillard-Products by MALDITOF Mass Spectrometry Peptide Mapping

Beitrag in einer Fachzeitschrift


Details zur Publikation

Autorinnen und Autoren: Kislinger T, Humeny A, Seeber S, Peich C, Becker CM, Pischetsrieder M
Zeitschrift: European Food Research and Technology
Verlag: Springer Verlag (Germany)
Jahr der Veröffentlichung: 2002
Band: 215
Seitenbereich: 65-71
ISSN: 1438-2377


Abstract


Matrix-assisted laser desorption/ionization time of flight mass spectrometry (MALDI-TOF MS) was used to qualitatively study the formation of early Maillard products of lysozyme, produced upon incubation with seven different sugars (D-ribose, L-rhamnose, D-glucose, D-fructose, D-galactose, D-lactose, D-maltose) in solution, in the presence of oxygen. MALDI-TOF mass

spectra of intact lysozyme revealed a heterogeneous distribution of glycation products, detected by significant mass increase and peak broadening. Therefore, to get more detailed information about the nature of the glycation products, we performed MALDI-TOF MS peptide mapping analysis. In each of the peptide mapping spectra we were able to detect the early glycation products (Amadori products/glucosylamines) with high selectivity. We were able to distinguish between the Amadori products of the different sugars, due to the characteristic mass increases of the glycated peptides. Furthermore, variations of the modification pattern were observed,

very likely due to the different relativities of the seven reducing sugars. Other, more advanced glycation products of the initially formed Maillard products were also detected. Further studies regarding the nature of these late Maillard products are in progress. Here we report,

for the first time, the use of MALDI-TOF MS peptide mapping as a quick and highly selective method for the detection of early stage Maillard products produced upon incubation of lysozyme with seven different reducing sugars.



FAU-Autorinnen und Autoren / FAU-Herausgeberinnen und Herausgeber

Becker, Cord-Michael Prof. Dr.
Lehrstuhl für Biochemie und Molekulare Medizin
Humeny, Andreas Prof. Dr.
Medizinische Fakultät
Pischetsrieder, Monika Prof. Dr.
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)


Zusätzliche Organisationseinheit(en)
Emil-Fischer-Zentrum (Emil Fischer Center)


Zitierweisen

APA:
Kislinger, T., Humeny, A., Seeber, S., Peich, C., Becker, C.-M., & Pischetsrieder, M. (2002). Qualitative Determination of the Early Maillard-Products by MALDITOF Mass Spectrometry Peptide Mapping. European Food Research and Technology, 215, 65-71. https://dx.doi.org/10.1007/s00217-002-0491-4

MLA:
Kislinger, Thomas, et al. "Qualitative Determination of the Early Maillard-Products by MALDITOF Mass Spectrometry Peptide Mapping." European Food Research and Technology 215 (2002): 65-71.

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