Maekawa Masamitsu, Iwahori Anna, Kumondai Masaki, Sato Yu, Sato Toshihiro, Mano Nariyasu
Department of Pharmaceutical Sciences, Tohoku University Hospital, 1-1 Seiryo-machi, Aoba-ku, Sendai, Miyagi 980-8574, Japan.
Faculty of Pharmaceutical Sciences, Tohoku University, 1-1 Seiryo-machi, Aoba-ku, Sendai, Miyagi 980-8574, Japan.
Mass Spectrom (Tokyo). 2024;13(1):A0151. doi: 10.5702/massspectrometry.A0151. Epub 2024 Aug 8.
Choline-containing compounds are essential nutrients for human activity, as they are involved in many biological processes, including cell membrane organization, methyl group donation, neurotransmission, signal transduction, lipid transport, and metabolism. These compounds are normally obtained from food. Fermented brown rice and rice bran with (FBRA) is a fermented food product derived from rice and rice ingredients. FBRA exhibits a multitude of functional properties with respect to the health sciences. This study has a particular focus on choline-containing compounds. We first developed a simultaneous liquid chromatography/tandem mass spectrometry (LC/MS/MS) analysis method for seven choline-containing compounds. The method was subsequently applied to FBRA and its ingredients. Hydrophilic interaction chromatography (HILIC) and selected reaction monitoring were employed for the simultaneous analysis of seven choline-containing compounds. MS ion source conditions were optimized in positive ion mode, and the product ions derived from the choline group were obtained through MS/MS optimization. Under optimized HILIC conditions, the peaks exhibited good shape without peak tailing. Calibration curves demonstrated high linearity across a 300- to 10,000-fold concentration range. The application of the method to FBRA and other ingredients revealed significant differences between food with and without fermentation. In particular, betaine and α-glycerophosphocholine were found to be highest in FBRA and brown rice malt, respectively. The results indicated that the fermentation processing of rice ingredients results in alterations to the choline-containing compounds present in foods. The developed HILIC/MS/MS method proved to be a valuable tool for elucidating the composition of choline-containing compounds in foods.
含胆碱化合物是人类活动所必需的营养物质，因为它们参与许多生物过程，包括细胞膜组织、甲基供体、神经传递、信号转导、脂质运输和代谢。这些化合物通常从食物中获取。发酵糙米和米糠（FBRA）是一种由大米和大米成分制成的发酵食品。FBRA在健康科学方面具有多种功能特性。本研究特别关注含胆碱化合物。我们首先开发了一种用于同时分析七种含胆碱化合物的液相色谱/串联质谱（LC/MS/MS）分析方法。该方法随后应用于FBRA及其成分。采用亲水相互作用色谱（HILIC）和选择反应监测来同时分析七种含胆碱化合物。在正离子模式下优化了质谱离子源条件，并通过MS/MS优化获得了来自胆碱基团的产物离子。在优化的HILIC条件下，峰形良好，无峰拖尾现象。校准曲线在300至10000倍的浓度范围内显示出高线性。该方法应用于FBRA和其他成分时，揭示了发酵食品和未发酵食品之间的显著差异。特别是，发现甜菜碱和α-甘油磷酸胆碱分别在FBRA和糙米麦芽中含量最高。结果表明，大米成分的发酵加工会导致食品中含胆碱化合物的变化。所开发的HILIC/MS/MS方法被证明是阐明食品中含胆碱化合物组成的有价值工具。
