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

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DOIResolve DOI: http://doi.org/10.1021/jf903485k
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TypeArticle
Journal titleJournal of Agricultural and Food Chemistry
Volume58
Issue3
Pages14621468; # of pages: 7
SubjectThiol; derivatization; LTQ-Orbitrap mass spectrometry; yeast
AbstractA 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.
Publication date
LanguageEnglish
AffiliationNRC Institute for National Measurement Standards; National Research Council Canada
Peer reviewedYes
NPARC number16872067
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Record identifier96ea2d9e-4c57-4755-966c-2333fe3697a1
Record created2011-03-11
Record modified2016-05-09
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