Imperial College London
Alternate

Emeritus ProfessorJeremyNicholson

Faculty of Medicine, Department of Metabolism, Digestion and Reproduction

Emeritus Professor of Biological Chemistry
 
 
 
//

Contact

 

+44 (0)20 7594 3195j.nicholson Website

 
 
//

Assistant

 

Ms Wendy Torto +44 (0)20 7594 3225

 
//

Location

 

Office no. 665Sir Alexander Fleming BuildingSouth Kensington Campus

//

Summary

 

Publications

Citation

BibTex format

@article{Barbas-Bernardos:2020:10.1016/j.chroma.2019.460598,
author = {Barbas-Bernardos, C and Garcia-Perez, I and Lorenzo, MP and Alonso-Herranz, V and Nicholson, J and Garcia, A},
doi = {10.1016/j.chroma.2019.460598},
journal = {Journal of Chromatography A},
pages = {1--17},
title = {Development and validation of a high performance liquid chromatography-tandem mass spectrometry method for the absolute analysis of 17 alpha D-amino acids in cooked meals},
url = {http://dx.doi.org/10.1016/j.chroma.2019.460598},
volume = {1611},
year = {2020}
}
Download

RIS format (EndNote, RefMan)

TY  - JOUR
AB  - In the nutrition field, there is a lack of understanding about the impact that dietary chiral composition may have on health, especially regarding cooked meals. Chiral amino acids (AAs) are naturally present in food and their proportion may vary quite a lot. Besides, the D-amino acids (D-AAs) are present in very low concentration compared to L-AAs, so very sensitive methods are required for their accurate quantitation. Moreover, some of them have been described as indicators of quality and different food processes. In this research, we propose a robust method for the absolute quantitation and enantiomeric ratio of 17 D-AAs in cooked meals. The AAs were extracted from 1g of the homogenised meal with methanol, derivatised with (S)-N-(4-nitrophenoxycarbonyl) phenylalanine methoxyethyl ester ((S)-NIFE) and analysed by RP-LC-MS/MS. The separation was carried out with an Acquity BEH C18 (100mm x 2.1mm, 1.7µm) column at 70 ºC, with 10mmol/L ammonium bicarbonate in water as eluent A and acetonitrile as eluent B at a 0.3mL/min flow rate in gradient elution. The MS operated in positive electrospray ionisation method in multiple reaction monitoring (MRM) mode. Isotopically labelled AAs were used as internal standards for the quantitation. The method was validated for 17 D-AAs in the cooked food samples in terms of specificity, linearity, precision, accuracy, matrix effect and stability. LLOQ are 2.0ng/mL for most of them. Additionally, linearity was also studied for L-AAs. After optimization and validation, the method was applied to real breakfast, lunch and dinner samples of cooked meals (n=18) that were part of a diet with a very high concordance with WHO dietary guidelines. Level of concentration of major and minor D-AAs have been described per total daily intake and within each of the three main meals. This method can be used for quality control purposes as well as to investigate the role of chiral composition in food and clinical outcomes.
AU  - Barbas-Bernardos,C
AU  - Garcia-Perez,I
AU  - Lorenzo,MP
AU  - Alonso-Herranz,V
AU  - Nicholson,J
AU  - Garcia,A
DO  - 10.1016/j.chroma.2019.460598
EP  - 17
PY  - 2020///
SN  - 0021-9673
SP  - 1
TI  - Development and validation of a high performance liquid chromatography-tandem mass spectrometry method for the absolute analysis of 17 alpha D-amino acids in cooked meals
T2  - Journal of Chromatography A
UR  - http://dx.doi.org/10.1016/j.chroma.2019.460598
UR  - http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000510312700016&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=1ba7043ffcc86c417c072aa74d649202
UR  - https://www.sciencedirect.com/science/article/pii/S0021967319310064?via%3Dihub
UR  - http://hdl.handle.net/10044/1/81645
VL  - 1611
ER  -
Download