Analysis of β-Methylamino-Alanine in Environmental and Food Samples

Abstract

The naturally occurring, non-protein amino acid N-β-methylamino-L-alanine (BMAA) is produced by cyanobacteria in many different parts of the world. Beginning with field studies performed in Guam in the early 1960s, evidence has correlated chronic exposure to low levels of BMAA in the diet to an increased risk of neurodegenerative diseases, including amyotrophic lateral sclerosis (ALS) and Parkinsonism-dementia. In animal model systems and in vitro bioassays, BMAA has been shown to damage neurons and induce neurodegeneration. However, inconsistency in analytical methods has led to conflicting data and controversial interpretations, and accurate analytical methods for the detection and quantification of BMAA are required. This review provides an overview of analytical methods used for BMAA analysis, including sample preparation and clean-up protocols, derivatization, chromatography, and mass spectrometry. A number of factors that should be carefully considered are identified, including solvent interactions, ion suppression, and the formation of metal adducts and complexes. Advancements in our understandings of these areas will lead to better methods for identification and quantification of BMAA in biological and environmental samples, and will help to resolve the ongoing controversy about the potential role(s) of BMAA in human health.