title: Quantification of Nε-(2-Furoylmethyl)-L-lysine (furosine), Nε-(Carboxymethyl)-L-lysine (CML), Nε-(Carboxyethyl)-L-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry.
abstract: The control of Maillard reaction (MR) is a key point to ensure processed foods quality. Due to the presence of a primary amino group on its side chain, lysine is particularly prone to chemical modifications with the formation of Amadori products (AP), Nε-(Carboxymethyl)-L-lysine (CML), Nε-(Carboxyethyl)-L-lysine (CEL). A new analytical strategy was proposed which allowed to simultaneously quantify lysine, CML, CEL and the Nε-(2-Furoylmethyl)-L-lysine (furosine), the indirect marker of AP. The procedure is based on stable isotope dilution assay followed by liquid chromatography tandem mass spectrometry. It showed high sensitivity and good reproducibility and repeatability in different foods. The limit of detection and the RSD% were lower than 5 ppb and below 8%, respectively. Results obtained with the new procedure not only improved the knowledge about the reliability of thermal treatment markers, but also defined new insights in the relationship between Maillard reaction products and their precursors.
authors.affiliation: Food Quality Design Group, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands; Department of Agricultural and Food Science, University of Napoli "Federico II", Parco Gussone, 80055 Portici, Napoli, Italy. Electronic address: antonio.troise@wur.nl.
authors.forename: Antonio Dario
authors.initials: AD
authors.lastname: Troise
authors.affiliation: School of Science, Engineering & Technology, Division of Food Science, Abertay University, Dundee DD1 1HG, UK.
authors.forename: Alberto
authors.initials: A
authors.lastname: Fiore
authors.affiliation: Evonik Industries AG, Rodenbacher Chaussee 4, 63457 Hanau, Germany.
authors.forename: Markus
authors.initials: M
authors.lastname: Wiltafsky
authors.affiliation: Food Quality Design Group, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands.
authors.forename: Vincenzo
authors.initials: V
authors.lastname: Fogliano
mesh_terms: D002853:Chromatography, Liquid; D005504:Food Analysis / Q000379:methods*; D007201:Indicator Dilution Techniques; D007554:Isotopes; D008239:Lysine / Q000031:analogs & derivatives* / Q000032:analysis*; D011487:Protein Conformation; D011786:Quality Control; D015203:Reproducibility of Results; D053719:Tandem Mass Spectrometry
chemical_list: D007554:Isotopes; C018948:furosine; C054688:N(6)-(1-carboxyethyl)lysine; C048496:N(6)-carboxymethyllysine; D008239:Lysine
keywords: CEL; CML; Furosine; LC–MS/MS; Lysine; Lysine (PubChem CID: 5962); Maillard reaction; Nε-(2-Furoylmethyl)-l-lysine (furosine, PubChem CID: no items); Nε-(Carboxyethyl)-l-lysine (CEL, PubChem CID: no items); Nε-(Carboxymethyl)-l-lysine (CML, PubChem CID: 123800)