Quantification of ergothioneine in Aspergillus oryzae-fermented rice bran by a newly-developed LC/ESI-MS/MS method

Yukiko Horie, Ayaka Goto, Riko Imamura, Mari Itoh, Shigeo Ikegawa, Shoujiro Ogawa, Tatsuya Higashi

Research output: Contribution to journalArticle

Abstract

The ingestion of L-ergothioneine (EGT) is thought to provide health benefits. It is also expected that the fermented rice bran or rice with Aspergillus oryzae (A. oryzae) would be EGT-rich and easily available foodstuffs. Based on this concept, a liquid chromatography/electrospray ionization-tandem mass spectrometry (LC/ESI-MS/MS) method was developed to identify and quantify EGT in the A. oryzae-fermented rice bran and rice. We optimized the derivatization protocol using 2-iodo-N-(8′-quinolinyl)acetamide, which improved the LC retention and ESI-MS/MS sensitivity of EGT. The pretreatment procedure and LC/ESI-MS/MS conditions were also optimized to achieve the sensitive (limit of quantification, 0.080 μg/g), precise (intra- and inter-assay relative standard deviations, ≤ 7.8% and 5.8%, respectively) and accurate (94.9–100.0%) quantification of EGT in the samples. The EGT contents in the fermented rice bran were 176 ± 39 μg/g (mean ± standard deviation, n = 3), which were greater than those in the fermented white rice (59.8 ± 20.4 μg/g) and brown rice (85.5 ± 32.3 μg/g). The EGT in rice bran was enriched 140 times by the fermentation for 45 h. These results revealed that rice bran is a suitable material for making the EGT-rich foodstuffs by the A. oryzae-fermentation.

Original languageEnglish
Article number108812
JournalLWT
Volume118
DOIs
Publication statusPublished - Jan 2020

Fingerprint

Ergothioneine
Aspergillus oryzae
rice bran
rice
fermentation
acetamides
methodology
brown rice
assays
derivatization
Fermentation
liquid chromatography
pretreatment
tandem mass spectrometry
electrospray ionization mass spectrometry
Oryza
ingestion
Electrospray Ionization Mass Spectrometry
Insurance Benefits
Tandem Mass Spectrometry

Keywords

  • Aspergillus oryzae
  • Fermentation
  • L-Ergothioneine
  • LC/ESI-MS/MS
  • Rice bran

Cite this

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title = "Quantification of ergothioneine in Aspergillus oryzae-fermented rice bran by a newly-developed LC/ESI-MS/MS method",
abstract = "The ingestion of L-ergothioneine (EGT) is thought to provide health benefits. It is also expected that the fermented rice bran or rice with Aspergillus oryzae (A. oryzae) would be EGT-rich and easily available foodstuffs. Based on this concept, a liquid chromatography/electrospray ionization-tandem mass spectrometry (LC/ESI-MS/MS) method was developed to identify and quantify EGT in the A. oryzae-fermented rice bran and rice. We optimized the derivatization protocol using 2-iodo-N-(8′-quinolinyl)acetamide, which improved the LC retention and ESI-MS/MS sensitivity of EGT. The pretreatment procedure and LC/ESI-MS/MS conditions were also optimized to achieve the sensitive (limit of quantification, 0.080 μg/g), precise (intra- and inter-assay relative standard deviations, ≤ 7.8{\%} and 5.8{\%}, respectively) and accurate (94.9–100.0{\%}) quantification of EGT in the samples. The EGT contents in the fermented rice bran were 176 ± 39 μg/g (mean ± standard deviation, n = 3), which were greater than those in the fermented white rice (59.8 ± 20.4 μg/g) and brown rice (85.5 ± 32.3 μg/g). The EGT in rice bran was enriched 140 times by the fermentation for 45 h. These results revealed that rice bran is a suitable material for making the EGT-rich foodstuffs by the A. oryzae-fermentation.",
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Quantification of ergothioneine in Aspergillus oryzae-fermented rice bran by a newly-developed LC/ESI-MS/MS method. / Horie, Yukiko; Goto, Ayaka; Imamura, Riko; Itoh, Mari; Ikegawa, Shigeo; Ogawa, Shoujiro; Higashi, Tatsuya.

In: LWT, Vol. 118, 108812, 01.2020.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Quantification of ergothioneine in Aspergillus oryzae-fermented rice bran by a newly-developed LC/ESI-MS/MS method

AU - Horie, Yukiko

AU - Goto, Ayaka

AU - Imamura, Riko

AU - Itoh, Mari

AU - Ikegawa, Shigeo

AU - Ogawa, Shoujiro

AU - Higashi, Tatsuya

PY - 2020/1

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AB - The ingestion of L-ergothioneine (EGT) is thought to provide health benefits. It is also expected that the fermented rice bran or rice with Aspergillus oryzae (A. oryzae) would be EGT-rich and easily available foodstuffs. Based on this concept, a liquid chromatography/electrospray ionization-tandem mass spectrometry (LC/ESI-MS/MS) method was developed to identify and quantify EGT in the A. oryzae-fermented rice bran and rice. We optimized the derivatization protocol using 2-iodo-N-(8′-quinolinyl)acetamide, which improved the LC retention and ESI-MS/MS sensitivity of EGT. The pretreatment procedure and LC/ESI-MS/MS conditions were also optimized to achieve the sensitive (limit of quantification, 0.080 μg/g), precise (intra- and inter-assay relative standard deviations, ≤ 7.8% and 5.8%, respectively) and accurate (94.9–100.0%) quantification of EGT in the samples. The EGT contents in the fermented rice bran were 176 ± 39 μg/g (mean ± standard deviation, n = 3), which were greater than those in the fermented white rice (59.8 ± 20.4 μg/g) and brown rice (85.5 ± 32.3 μg/g). The EGT in rice bran was enriched 140 times by the fermentation for 45 h. These results revealed that rice bran is a suitable material for making the EGT-rich foodstuffs by the A. oryzae-fermentation.

KW - Aspergillus oryzae

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KW - L-Ergothioneine

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