Chamila Nimalaratne

University of Manitoba

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A fast isocratic liquid chromatography method for the quantification of xanthophylls and their stereoisomers

Journal of Separation Science (2015)

Chamila Nimalaratne Daíse Lopes-Lutz Andreas Schieber Jian Wu

A fast isocratic liquid chromatography method was developed for the simultaneous quantification of eight xanthophylls (13-Z-lutein, 13'-Z-lutein, 13-Z-zeaxanthin, all-E-lutein, all-E-zeaxanthin, all-E-canthaxanthin, all-E-β-apo-8'-carotenoic acid ethyl ester and all-E-β-apo-8'-carotenal) within 12 min, compared to 90 min by the conventional high-performance liquid chromatography method. The separation was achieved on a YMC C30 reversed-phase column (100 mm x 2.0 mm; 3 μm) operated at 20°C using a methanol/tert-butyl methyl ether/water solvent system at a flow rate of 0.8 mL/min. The method was successfully applied to quantify lutein and zeaxanthin stereoisomers in egg yolk, raw and cooked spinach, and a dietary supplement. The method can be used for the rapid analysis of xanthophyll isomers in different food products and for quality control purposes.

Canthaxanthin

10.1002/jssc.201500656

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Citations (5)

16. Egg-derived bioactive compounds in heart health

Chamila Nimalaratne Jian Wu

The topic of egg consumption and its associated potential risk of heart disease has been widely studied over the past decades. Most recent findings failed to establish an association between intake of dietary cholesterol and serum cholesterol (and thus the risk of heart diseases). The presence of many bioactive compounds, such as proteins and their derived bioactive peptides, lipids including phospholipids and omega-3 fatty acids, carotenoids and vitamin E, exhibit antioxidant, antihypertensive, and antiatherogenic properties, which might provide benefits to heart health. Furthermore, several bioactive compounds such as omega-3 fatty acids, xanthophylls and vitamin E can be further enhanced via feed manipulation.

Cardiovascular Health

Health Benefits

10.3920/978-90-8686-804-9_16

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Citations (0)

Chicken Egg: Wholesome Nutrition Packed with Antioxidants

The Royal Society of Chemistry eBooks (2019)

Chamila Nimalaratne Jian Wu

In addition to serving as an exceptional source of high-quality and balanced nutrients, egg-derived compounds exert numerous beneficial biological activities including antioxidant, anti-inflammatory, antihypertensive and antimicrobial activities. This chapter will discuss and summarize the current knowledge on the antioxidant activity exerted by egg white components, such as ovalbumin, ovotransferrin and lysozyme, as well as from egg yolk, such as aromatic amino acids, carotenoids, phosvitin and phospholipids. Furthermore, the effects of cooking, thermal processing, storage and gastrointestinal digestion on their antioxidant activity, as well as the potential of producing antioxidant-enriched eggs, will also be discussed.

Ovotransferrin

Yolk

Phosvitin

10.1039/9781788013833-00154

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Citations (1)

Novel Extraction technologies for developing plant protein ingredients with improved functionality

Trends in Food Science & Technology (2022)

Anuruddika Hewage Oladipupo Odunayo Olatunde Chamila Nimalaratne Maneka Malalgoda Rotimi E. Aluko

Protein purification

10.1016/j.tifs.2022.10.016

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Citations (71)

Purification and characterization of antioxidant peptides from enzymatically hydrolyzed chicken egg white

Food Chemistry (2015)

Chamila Nimalaratne Nandika Bandara Jian Wu

Ovotransferrin

Enzymatic Hydrolysis

Ultrafiltration (renal)

10.1016/j.foodchem.2015.05.014

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Citations (188)

Hen Egg as an Antioxidant Food Commodity: A Review

Nutrients (2015)

Chamila Nimalaratne Jian Wu

Intake of antioxidants through diet is known to be important in reducing oxidative damage in cells and improving human health. Although eggs are known for their exceptional, nutritional quality, they are not generally considered as antioxidant foods. This review aims to establish the importance of eggs as an antioxidant food by summarizing the current knowledge on egg-derived antioxidants. Eggs have various natural occurring compounds including the proteins ovalbumin, ovotransferrin and lysozyme in egg white, as well as phosvitin, carotenoids and free aromatic amino acids in egg yolk. Some lipophilic antioxidants such as vitamin E, carotenoids, selenium, iodine and others can be transferred from feed into egg yolk to produce antioxidant-enriched eggs. The bioactivity of egg antioxidants can be affected by food processing, storage and gastrointestinal digestion. Generally thermal processing methods can promote loss of antioxidant properties in eggs due to oxidation and degradation, whereas gastrointestinal digestion enhances the antioxidant properties, due to the formation of new antioxidants (free amino acids and peptides). In summary, in addition to its well-known nutritional contribution to our diet, this review emphasizes the role of eggs as an important antioxidant food.

Yolk

Ovotransferrin

Digestion

Functional food

Phosvitin

10.3390/nu7105394

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Citations (177)

Characterization and Quantification of Polyphenols in Amazon Grape (Pourouma cecropiifolia Martius)

Molecules (2010)

Daíse Lopes-Lutz Judith Dettmann Chamila Nimalaratne Andreas Schieber

The phenolic profile of Amazon grape fruit (Pourouma cecropiifolia Martius) was investigated by high-performance liquid chromatography-electrospray ionization mass spectrometry (HPLC-ESI-MS/MS). For this purpose, suitable extraction and liquid chromatographic methods were developed. Anthocyanins, flavonols and chlorogenic acids were found mainly in the peel. Besides the main anthocyanins, i.e. delphinidin 3-glucoside, cyanidin 3-glucoside and cyanidin 3-(6"-malonyl)glucoside, several minor anthocyanins were identified in the peel. Among these, cyanidin 3,5-diglucoside, delphinidin 3-galactoside, cyanidin 3-rutinoside, cyanidin 3-(3"-malonyl)glucoside, malvidin 3-glucoside, pelargonidin 3-glucoside, peonidin 3-glucoside and petunidin 3-glucoside were characterized on the basis of their fragmentation patterns in MS/MS experiments. The total anthocyanin content in the peel was 420.26 ± 3.07 mg kg-1 fresh weight. The pulp contained mainly 5-O-caffeoylquinic acid (210.39 ± 3.43 mg kg-1 fresh weight). Rutin was the predominant flavonol found in Amazon grape (peel 155.45 ± 2.06 mg kg-1 fresh weight and pulp 2.64 ± 1.21 mg kg-1 fresh weight). Total polyphenols content was higher in the peel than in the pulp.

10.3390/molecules15118543

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Citations (37)

Quantification of selected fat soluble vitamins and carotenoids in infant formula and dietary supplements using fast liquid chromatography coupled with tandem mass spectrometry

Food Research International (2014)

Chamila Nimalaratne Chenxing Sun Jian Wu Jonathan M. Curtis Andreas Schieber

Atmospheric-pressure chemical ionization

Retinyl acetate

Retinyl palmitate

Fat-Soluble Vitamin

10.1016/j.foodres.2014.08.034

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Citations (38)

Bioaccessibility and Digestive Stability of Carotenoids in Cooked Eggs Studied Using a Dynamic in Vitro Gastrointestinal Model

Journal of Agricultural and Food Chemistry (2015)

Chamila Nimalaratne Patricia Savard Sylvie F. Gauthier Andreas Schieber Jian Wu

Among dietary carotenoids, lutein and zeaxanthin are known to protect against age-related macular degeneration, a leading cause of irreversible vision loss in the elderly. Egg yolk is rich in lutein and zeaxanthin, however, the effect of cooking and gastrointestinal digestion on yolk carotenoids is poorly understood. An in vitro dynamic gastrointestinal model (TIM-1) was used to investigate the digestive stability and bioaccessibility of carotenoids from boiled, fried, and scrambled eggs. Bioaccessibility but not digestive stability was significantly affected by the method of cooking. The main egg carotenoids, all-E-lutein and all-E-zeaxanthin, were stable during the digestion with average recoveries of 90 and 88%, respectively. No trans-cis isomerization of carotenoids was observed during digestion. Both all-E-lutein and all-E-zeaxanthin from scrambled eggs showed significantly lower bioaccessibility compared to boiled eggs. The results indicate that the bioaccessibility of egg carotenoids can be affected by different food preparation methods.

Yolk

Digestion

10.1021/jf505615w

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Citations (47)

Purification and characterization of antioxidant peptides from cooked eggs using a dynamic in vitro gastrointestinal model in vascular smooth muscle A7r5 cells

npj Science of Food (2018)

Jiapei Wang Wang Liao Chamila Nimalaratne Subhadeep Chakrabarti Jian Wu

Antioxidant peptides derived from food sources are considered as safer alternatives to commercially available antioxidant drugs. As one of the most abundant protein sources, hen's egg proteins were extensively used to produce antioxidant peptides by enzymatic hydrolysis. Our previous work indicated that gastrointestinal digestion of cooked eggs significantly increased the antioxidant activity due to hydrolysis of egg proteins. To characterize the responsible antioxidant peptides, cooked eggs were digested in a simulated in vitro model of human gastro-intestinal digestion. Prepared digests were fractionated with FPLC (Fast Protein Liquid Chromatography) and RP-HPLC (Reverse-Phase High-Performance Liquid Chromatography) and the antioxidant activity was determined in A7r5 cells (vascular smooth muscle cell line). Further identification of peptides from peptide fractions with the highest antioxidant activity was carried out using LC-MS/MS. Four peptides derived from ovalbumin, DSTRTQ (48-53), DKLPG (61-65), DVYSF (96-100), and ESKPV (205-209), were identified; of which DKLPG did not show antioxidant activity in cells. Enzyme cleave analysis suggested that these four peptides were likely released from ovalbumin only by pepsin non-specific cleaves. It is postulated that egg consumption may exert protection against oxidative stress on human health due to release of antioxidant peptides during digestion.

10.1038/s41538-018-0015-7

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Citations (38)