title: Simultaneous Quantitation of Advanced Glycation End Products in Soy Sauce and Beer by Liquid Chromatography-Tandem Mass Spectrometry without Ion-Pair Reagents and Derivatization.
abstract: The aim of this study was to develop a simple and sensitive method to analyze several advanced glycation end products (AGEs) simultaneously using liquid chromatography-tandem mass spectrometry (LC-MS/MS), and to apply this method to the quantitation of AGEs in brown-colored foods. The developed method enabled to separate and quantitate simultaneously seven AGEs, and was applied to the determination of free AGEs contained in various kinds of soy sauce and beer. The major AGEs in soy sauce and beer were Nε-carboxymethyllysine (CML), Nε-carboxyethyllysine (CEL), and Nδ-(5-hydro-5-methyl-4-imidazolon-2-yl)ornithine (MG-H1). Using the developed LC-MS/MS method, recovery test on soy sauce and beer samples showed the recovery values of 85.3-103.9% for CML, 95.9-107.4% for CEL, and 69.5-123.2% for MG-H1. In particular, it is the first report that free CML, CEL, and MG-H1 were present in beer. Furthermore, long-term storage and heating process of soy sauce increased CML and MG-H1.
authors: Institute of Environmental Science for Human Life, Ochanomizu University , Tokyo 112-0012, Japan.|Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences , Niigata 956-0841, Japan.
authors: Yuri
authors: Y
authors: Nomi
authors: Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences , Niigata 956-0841, Japan.
authors: Hironori
authors: H
authors: Annaka
authors: Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences , Niigata 956-0841, Japan.
authors: Shinji
authors: S
authors: Sato
authors: School of Health Science, Tottori University Faculty of Medicine , Tottori 683-8503, Japan.
authors: Etsuko
authors: E
authors: Ueta
authors: Division of Cardiovascular Medicine, Endocrinology, and Metabolism, Department of Molecular Medicine and Therapeutics, Tottori University Faculty of Medicine , Tottori 683-8503, Japan.
authors: Tsuyoshi
authors: T
authors: Ohkura
authors: Division of Cardiovascular Medicine, Endocrinology, and Metabolism, Department of Molecular Medicine and Therapeutics, Tottori University Faculty of Medicine , Tottori 683-8503, Japan.
authors: Kazuhiro
authors: K
authors: Yamamoto
authors: Institute of Environmental Science for Human Life, Ochanomizu University , Tokyo 112-0012, Japan.
authors: Seiichi
authors: S
authors: Homma
authors: Institute of Environmental Science for Human Life, Ochanomizu University , Tokyo 112-0012, Japan.
authors: Emiko
authors: E
authors: Suzuki
authors: Institute of Environmental Science for Human Life, Ochanomizu University , Tokyo 112-0012, Japan.|Department of Food and Nutrition, Toita Women's College , Tokyo 105-0014, Japan.
authors: Yuzuru
authors: Y
authors: Otsuka
mesh_terms: D001120:Arginine / Q000031:analogs & derivatives / Q000032:analysis; D001515:Beer / Q000032:analysis*; D002853:Chromatography, Liquid / Q000379:methods*; D005504:Food Analysis / Q000379:methods; D017127:Glycation End Products, Advanced / Q000032:analysis* / Q000737:chemistry; D006361:Heating; D007093:Imidazoles / Q000032:analysis; D008239:Lysine / Q000031:analogs & derivatives / Q000032:analysis; D009952:Ornithine / Q000031:analogs & derivatives / Q000032:analysis; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D045730:Soy Foods / Q000032:analysis*; D053719:Tandem Mass Spectrometry / Q000379:methods*
chemical_list: D017127:Glycation End Products, Advanced; D007093:Imidazoles; C000612723:N(6)-carboxyethyllysine; C000620571:Ndelta-(5-hydro-5-methyl-4-imidazolon-2-yl)ornithine; C048496:N(6)-carboxymethyllysine; D001120:Arginine; C062187:pentosidine; D009952:Ornithine; D008239:Lysine
keywords: LC-MS/MS; advanced glycation end products; beer; soy sauce