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Determination of thiols in yeast by HPLC coupled with LTQ-Orbitrap mass spectrometry after derivatization with p-(hydroxymercuri)benzoate

Par Conseil national de recherches du Canada

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DOITrouver le DOI : https://doi.org/10.1021/jf903485k
AuteurRechercher : 1; Rechercher : ; Rechercher : ; Rechercher : ; Rechercher : 1Identifiant ORCID : https://orcid.org/0000-0002-2377-2615
Affiliation
  1. Conseil national de recherches du Canada. Institut des étalons nationaux de mesure du CNRC
FormatTexte, Article
Sujetthiol; derivatization; LTQ-Orbitrap mass spectrometry; yeast
Résumé
A liquid chromatography method with mass spectrometric detection has been developed for the simultaneous determination of six thiols in the sulfur metabolic pathway, including cysteine (Cys), homocysteine (HCys), glutathione (GSH), cysteinyl-glycine (Cys-Gly), γ-glutamyl-cysteine (Glu-Cys), and S-adenosyl-homocysteine (AdoHcy). Tris(2-carboxyethyl)phosphine (TCEP) was used as the reducing reagent and p-(hydroxymercuri)benzoate (PHMB) as the derivatization reagent. Thiols were extracted from 3 mg of yeast using water in an ultrasonic bath. The absolute detection limits for the compounds studied were in the subpicomole range. It was found that AdoHcy, Cys, GSH, Cys-Gly, Glu-Cys, and very little HCys were present in the selenium-enriched yeast sample studied, and GSH, Glu-Cys, very little AdoHcy, Cys, and Cys-Gly were present in three bakery yeasts.
Date de publication
Dans
  • Journal of Agricultural and Food Chemistry 58, nº 3 : 1462–1468.
Langueanglais
Publications évaluées par des pairsOui
Numéro NPARC16872067
Exporter la noticeExporter en format RIS
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Identificateur de l’enregistrement96ea2d9e-4c57-4755-966c-2333fe3697a1
Enregistrement créé2011-03-11
Enregistrement modifié2020-04-17
Date de modification :