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Nina Aagaard Poulsen

Development and application of a multiple reaction monitoring mass spectrometry method for absolute quantification of lysinoalanine and lanthionine in dairy products

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Development and application of a multiple reaction monitoring mass spectrometry method for absolute quantification of lysinoalanine and lanthionine in dairy products. / Nielsen, Søren D.; Le, Thao T.; Knudsen, Lotte J.; Rauh, Valentin; Poulsen, Nina A.; Larsen, Lotte B.

I: International Dairy Journal, Bind 105, 104693, 06.2020.

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

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@article{ffa2d123205f441dbe46bbf1d1aaf11c,
title = "Development and application of a multiple reaction monitoring mass spectrometry method for absolute quantification of lysinoalanine and lanthionine in dairy products",
abstract = "Next to the widely studied glycation and Maillard reaction cascade, the heat treatment of milk during production of long shelf-life products may induce side reactions where serine, phosphoserine, glycoserine, cysteine or cystine can be converted into dehydroalanine, which in turn can further react with lysine, histidine or cysteine to yield lysinoalanine (LAL), histidinoalanine (HAL) or lanthionine (LAN) cross-links. The nutritional value, digestibility and functionality of the proteins may be affected by the introduction of covalent cross-links, modified amino acid residues and eventually aggregation. In this study, a liquid chromatography triple quadrupole based method was developed to directly quantify LAL and LAN using multiple reaction monitoring. The method was validated and applied to investigate the content of these cross-links in different dairy products. The level of LAL and LAN was below quantification in raw milk and pasteurised milk, but increasing amounts were measured in ultra-high temperature milk and micellar casein isolate.",
author = "Nielsen, {S{\o}ren D.} and Le, {Thao T.} and Knudsen, {Lotte J.} and Valentin Rauh and Poulsen, {Nina A.} and Larsen, {Lotte B.}",
year = "2020",
month = jun,
doi = "10.1016/j.idairyj.2020.104693",
language = "English",
volume = "105",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Development and application of a multiple reaction monitoring mass spectrometry method for absolute quantification of lysinoalanine and lanthionine in dairy products

AU - Nielsen, Søren D.

AU - Le, Thao T.

AU - Knudsen, Lotte J.

AU - Rauh, Valentin

AU - Poulsen, Nina A.

AU - Larsen, Lotte B.

PY - 2020/6

Y1 - 2020/6

N2 - Next to the widely studied glycation and Maillard reaction cascade, the heat treatment of milk during production of long shelf-life products may induce side reactions where serine, phosphoserine, glycoserine, cysteine or cystine can be converted into dehydroalanine, which in turn can further react with lysine, histidine or cysteine to yield lysinoalanine (LAL), histidinoalanine (HAL) or lanthionine (LAN) cross-links. The nutritional value, digestibility and functionality of the proteins may be affected by the introduction of covalent cross-links, modified amino acid residues and eventually aggregation. In this study, a liquid chromatography triple quadrupole based method was developed to directly quantify LAL and LAN using multiple reaction monitoring. The method was validated and applied to investigate the content of these cross-links in different dairy products. The level of LAL and LAN was below quantification in raw milk and pasteurised milk, but increasing amounts were measured in ultra-high temperature milk and micellar casein isolate.

AB - Next to the widely studied glycation and Maillard reaction cascade, the heat treatment of milk during production of long shelf-life products may induce side reactions where serine, phosphoserine, glycoserine, cysteine or cystine can be converted into dehydroalanine, which in turn can further react with lysine, histidine or cysteine to yield lysinoalanine (LAL), histidinoalanine (HAL) or lanthionine (LAN) cross-links. The nutritional value, digestibility and functionality of the proteins may be affected by the introduction of covalent cross-links, modified amino acid residues and eventually aggregation. In this study, a liquid chromatography triple quadrupole based method was developed to directly quantify LAL and LAN using multiple reaction monitoring. The method was validated and applied to investigate the content of these cross-links in different dairy products. The level of LAL and LAN was below quantification in raw milk and pasteurised milk, but increasing amounts were measured in ultra-high temperature milk and micellar casein isolate.

UR - http://www.scopus.com/inward/record.url?scp=85081966518&partnerID=8YFLogxK

U2 - 10.1016/j.idairyj.2020.104693

DO - 10.1016/j.idairyj.2020.104693

M3 - Journal article

AN - SCOPUS:85081966518

VL - 105

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

M1 - 104693

ER -