Identification of lanthionine and lysinoalanine in heat-treated wheat gliadin and bovine serum albumin using tandem mass spectrometry with higher-energy collisional dissociation

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• 作者：Ine Rombouts ; Marlies A. Lambrecht ; Sebastien C. Carpentier ; Jan A. Delcour
• 关键词：Protein cross ; links ; Orbitrap ; LC–ESI–MS/MS ; Higher ; energy collisional dissociation ; β ; Elimination ; Michael addition
• 刊名：Amino Acids
• 出版年：2016
• 出版时间：April 2016
• 年：2016
• 卷：48
• 期：4
• 页码：959-971
• 全文大小：1,035 KB
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• 作者单位：Ine Rombouts (1)
  Marlies A. Lambrecht (1)
  Sebastien C. Carpentier (2) (3)
  Jan A. Delcour (1)
  
  1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Box 2463, 3001, Leuven, Belgium
  2. Laboratory for Tropical Crop Improvement, KU Leuven, Willem de Croylaan 42, Box 2455, 3001, Leuven, Belgium
  3. Facility for SYstems BIOlogy Based MAss Spectrometry, Herestraat 49, 3000, Leuven, Belgium
  
• 刊物类别：Biomedical and Life Sciences
• 刊物主题：Life Sciences
  Biochemistry
  Analytical Chemistry
  Biochemical Engineering
  Life Sciences
  Proteomics
  Neurobiology
  
• 出版者：Springer Wien
• ISSN：1438-2199

文摘

The present manuscript reports on the identification of various dehydroamino acid-derived bonds and cross-links resulting from thermal treatment (excess water, 240 min, 130 °C) of two model food proteins, bovine serum albumin, and wheat gliadin. S-Carbamidomethylated tryptic and chymotryptic digests of unheated (control) and heated serum albumin and gliadin, respectively, were analyzed by liquid chromatography coupled to tandem mass spectrometry (LC–ESI–MS/MS) with higher-energy collisional dissociation (HCD). Heat-induced β-elimination of cystine, serine and threonine, and subsequent Michael addition of cysteine and lysine to dehydroalanine and 3-methyl-dehydroalanine were demonstrated. Lanthionine, lysinoalanine, 3-methyl-lanthionine, and 3-methyl-lysinoalanine were identified. The detection of inter-chain lanthionine in both bovine serum albumin and wheat gliadin suggests the significance of these cross-links for food texture.