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

研究成果: Article査読

4 被引用数 (Scopus)

抄録

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.

本文言語English
論文番号e0209700
ジャーナルPloS one
13
12
DOI
出版ステータスPublished - 2018 12

ASJC Scopus subject areas

  • 生化学、遺伝学、分子生物学(全般)
  • 農業および生物科学(全般)
  • 一般

フィンガープリント

「Determination of pyrroloquinoline quinone by enzymatic and LC-MS/MS methods to clarify its levels in foods」の研究トピックを掘り下げます。これらがまとまってユニークなフィンガープリントを構成します。

引用スタイル