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Abstract
The Maillard reaction is a nonenzymatic glycation reaction between a reducing sugar and a free amino group, known to naturally occur during heat processing of food. In this study, we especially focused on phosphatidylethanolamine (PE)-linked Amadori products (Amadori-PE) in powdered milk, since the analysis of these products at the molecular species level has not yet been evaluated. Analysis of Amadori-PE was conducted by using liquid chromatography-tandem mass spectrometry in three different modes. The main Amadori-PE species in a powdered milk sample were first identified as 34:1, 36:1, 36:2 and 36:3 in the total ion current mode. Additionally, by using the characteristic product ions observed in the presence of sodium, we quantified the main Amadori-PE species in the multiple reaction monitoring mode, and evaluated their total concentrations in the precursor ion scan (PIS) mode for the first time. Powdered milk contained much Amadori-PE with concentrations ranging from 4.3 to 8239 mg/100 g, quantified by the PIS mode. The newly developed methods represent powerful tools for detailed analysis of glycated lipids including Amadori-PE in powdered milk, which may further be applied to research relating to infant food and nutrition.
Highlights
The Maillard reaction is a nonenzymatic glycation reaction between a reducing sugar and a free amino group, known to naturally occur during heat processing of food, producing the various colours and flavours of processed food
Considering that Amadori-PE is readily formed in powdered milk, it is necessary to identify the species and amounts of PE glycated with glucose or with lactose
PS is another phospholipid that contains an amino group that could react with reducing sugars, glycated PS was not detected in MPLC as previously reported[11], possibly due to the low content of PS
Summary
The Maillard reaction is a nonenzymatic glycation reaction between a reducing sugar and a free amino group, known to naturally occur during heat processing of food, producing the various colours and flavours of processed food. Amadori-PE glycated with glucose (Glc-PE) and with lactose (Lac-PE) are found in various processed foods, especially powdered milk (powdered bovine milk) contains a significant amount of Amadori-PE with concentrations ranging from 3.2 to 11.2 mg/100 g, corresponding to about 30% of total PE11,12 This is presumably produced from the monosaccharides and PE in the ingredients of powdered milk being heated during the manufacturing process. The non-glycated (native) PE in powdered milk exists as several molecular species including 1-palmitoyl-2oleoyl-sn-glycero-3-phosphoethanolamine (34:1 PE), 1-stearoyl-2-oleoyl-sn-glycero-3-phosphoethanolamine (36:1 PE), 1-stearoyl-2-linoleoyl-sn-glycero-3-phosphoethanolamine (36:2 PE), 1,2-dioleoyl-sn-glycero-3-p hosphoethanolamine (36:2 PE) and 1-oleoyl-2-linoleoyl-sn-glycero-3-phosphoethanolamine (36:3 PE) as a component of the milk fat globule membrane[12] As these species are considered to be beneficial sources of fatty acids (e.g. linoleic acid) that act as a lipid mediator in immunological protection[13,14], investigating the molecular species www.nature.com/scientificreports/. We attempted to estimate the total Glc-PE and Lac-PE concentration in the precursor ion scan (PIS) mode
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