Effect of fructose and glucose on glycation of β-lactoglobulin in an intermediate-moisture food model system: Analysis by liquid chromatography-mass spectrometry (LC-MS) and data-independent acquisition LC-MS (LC-MSE)

Ying Jia Chen, Li Liang, Xiao Ming Liu, Theodore P. Labuza, Peng Zhou

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Abstract

To evaluate the effect of glucose and fructose on the glycation of β-lactoglobulin (β-Lg) in intermediate-moisture food (IMF), model systems consisting of β-Lg, glucose/fructose/sorbitol, glycerol, and water were established. All systems were stored at 25 and 35 °C for 2 months. The progress of the Maillard reaction and the mass change of β-Lg were investigated by the browning assay and gel electrophoresis, respectively. Meanwhile, liquid chromatography-mass spectrometry (LC-MS) and data-independent acquisition LC-MS (LC-MSE) were used to monitor the glycation extent and the glycated sites of β-Lg. The results indicated that glucose had a higher reaction activity of glycation than fructose, but both sugars had similar preference on the glycation site for β-Lg. The ranking order from high to low for the 9 detected glycated sites was L 1, K 91 > K 47 > K 70, K 77, K 83, K 100 > K 75 > K 135 for both sugars.

Original languageEnglish (US)
Pages (from-to)10674-10682
Number of pages9
JournalJournal of agricultural and food chemistry
Volume60
Issue number42
DOIs
StatePublished - Oct 24 2012

Fingerprint

lactoglobulins
Lactoglobulins
glycation
systems analysis
Liquid chromatography
Systems Analysis
Fructose
Liquid Chromatography
liquid chromatography
Mass spectrometry
fructose
Mass Spectrometry
Moisture
Systems analysis
mass spectrometry
Glucose
Sugars
Food
glucose
Maillard Reaction

Keywords

  • Glycation
  • LC-MS
  • intermediate-moisture food
  • lactoglobulin
  • reducing sugar

Cite this

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title = "Effect of fructose and glucose on glycation of β-lactoglobulin in an intermediate-moisture food model system: Analysis by liquid chromatography-mass spectrometry (LC-MS) and data-independent acquisition LC-MS (LC-MSE)",
abstract = "To evaluate the effect of glucose and fructose on the glycation of β-lactoglobulin (β-Lg) in intermediate-moisture food (IMF), model systems consisting of β-Lg, glucose/fructose/sorbitol, glycerol, and water were established. All systems were stored at 25 and 35 °C for 2 months. The progress of the Maillard reaction and the mass change of β-Lg were investigated by the browning assay and gel electrophoresis, respectively. Meanwhile, liquid chromatography-mass spectrometry (LC-MS) and data-independent acquisition LC-MS (LC-MSE) were used to monitor the glycation extent and the glycated sites of β-Lg. The results indicated that glucose had a higher reaction activity of glycation than fructose, but both sugars had similar preference on the glycation site for β-Lg. The ranking order from high to low for the 9 detected glycated sites was L 1, K 91 > K 47 > K 70, K 77, K 83, K 100 > K 75 > K 135 for both sugars.",
keywords = "Glycation, LC-MS, intermediate-moisture food, lactoglobulin, reducing sugar",
author = "Chen, {Ying Jia} and Li Liang and Liu, {Xiao Ming} and Labuza, {Theodore P.} and Peng Zhou",
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language = "English (US)",
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T1 - Effect of fructose and glucose on glycation of β-lactoglobulin in an intermediate-moisture food model system

T2 - Analysis by liquid chromatography-mass spectrometry (LC-MS) and data-independent acquisition LC-MS (LC-MSE)

AU - Chen, Ying Jia

AU - Liang, Li

AU - Liu, Xiao Ming

AU - Labuza, Theodore P.

AU - Zhou, Peng

PY - 2012/10/24

Y1 - 2012/10/24

N2 - To evaluate the effect of glucose and fructose on the glycation of β-lactoglobulin (β-Lg) in intermediate-moisture food (IMF), model systems consisting of β-Lg, glucose/fructose/sorbitol, glycerol, and water were established. All systems were stored at 25 and 35 °C for 2 months. The progress of the Maillard reaction and the mass change of β-Lg were investigated by the browning assay and gel electrophoresis, respectively. Meanwhile, liquid chromatography-mass spectrometry (LC-MS) and data-independent acquisition LC-MS (LC-MSE) were used to monitor the glycation extent and the glycated sites of β-Lg. The results indicated that glucose had a higher reaction activity of glycation than fructose, but both sugars had similar preference on the glycation site for β-Lg. The ranking order from high to low for the 9 detected glycated sites was L 1, K 91 > K 47 > K 70, K 77, K 83, K 100 > K 75 > K 135 for both sugars.

AB - To evaluate the effect of glucose and fructose on the glycation of β-lactoglobulin (β-Lg) in intermediate-moisture food (IMF), model systems consisting of β-Lg, glucose/fructose/sorbitol, glycerol, and water were established. All systems were stored at 25 and 35 °C for 2 months. The progress of the Maillard reaction and the mass change of β-Lg were investigated by the browning assay and gel electrophoresis, respectively. Meanwhile, liquid chromatography-mass spectrometry (LC-MS) and data-independent acquisition LC-MS (LC-MSE) were used to monitor the glycation extent and the glycated sites of β-Lg. The results indicated that glucose had a higher reaction activity of glycation than fructose, but both sugars had similar preference on the glycation site for β-Lg. The ranking order from high to low for the 9 detected glycated sites was L 1, K 91 > K 47 > K 70, K 77, K 83, K 100 > K 75 > K 135 for both sugars.

KW - Glycation

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KW - reducing sugar

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