Determination of pyrroloquinoline quinone by enzymatic and LC-MS/MS methods to clarify its levels in foods

Chikara Kato, Emiko Kawai, Naoki Shimizu, Tsuyoshi Mikekado, Fumiko Kimura, Teruo Miyazawa, Kiyotaka Nakagawa

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)

Abstract

Pyrroloquinoline quinone (PQQ) is believed to be a new B vitamin-like compound, and PQQ supplementation has received attention as a possible treatment for diseases including dementia and diabetes. However, the distribution of PQQ in foods is unclear, due to the difficulty in analyzing the compound. Therefore, in this study, enzymatic and LC-MS/MS methods were optimized to enable an accurate analysis of PQQ in foods. The optimized methods were applied to the screening of foods, in which PQQ contents were identified in ng/g or ng/ mL levels. Furthermore, we newly found that some foods related to acetic acid bacteria contain PQQ at 1.94~5.59 ng/mL higher than beer, which is known to contain relatively high amounts of PQQ. These results suggest that the optimized methods are effective for the screening of foods containing PQQ. Such foods with high PQQ content may be valuable as functional foods effective towards the treatment of certain diseases.

Original languageEnglish
Article numbere0209700
JournalPloS one
Volume13
Issue number12
DOIs
Publication statusPublished - 2018 Dec

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)
  • General

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