Fluorescent Pteridine Derivatives as New Markers ... - ACS Publications

Nov 3, 2016 - and Karl Speer*,†. †. Food Chemistry Department,. ‡. Organic Chemistry Department, and. #. Inorganic Chemistry, Technische Univers...
0 downloads 0 Views 864KB Size
Subscriber access provided by University of Otago Library

Article

Fluorescent Pteridine Derivatives as New Markers for the Characterization of Monofloral Genuine New Zealand Manuka (Leptospermum scoparium) Honey Nicole Beitlich, Tilo Lübken, Martin Kaiser, Lilit Ispiryan, and Karl Speer J. Agric. Food Chem., Just Accepted Manuscript • DOI: 10.1021/acs.jafc.6b03984 • Publication Date (Web): 03 Nov 2016 Downloaded from http://pubs.acs.org on November 7, 2016

Just Accepted “Just Accepted” manuscripts have been peer-reviewed and accepted for publication. They are posted online prior to technical editing, formatting for publication and author proofing. The American Chemical Society provides “Just Accepted” as a free service to the research community to expedite the dissemination of scientific material as soon as possible after acceptance. “Just Accepted” manuscripts appear in full in PDF format accompanied by an HTML abstract. “Just Accepted” manuscripts have been fully peer reviewed, but should not be considered the official version of record. They are accessible to all readers and citable by the Digital Object Identifier (DOI®). “Just Accepted” is an optional service offered to authors. Therefore, the “Just Accepted” Web site may not include all articles that will be published in the journal. After a manuscript is technically edited and formatted, it will be removed from the “Just Accepted” Web site and published as an ASAP article. Note that technical editing may introduce minor changes to the manuscript text and/or graphics which could affect content, and all legal disclaimers and ethical guidelines that apply to the journal pertain. ACS cannot be held responsible for errors or consequences arising from the use of information contained in these “Just Accepted” manuscripts.

Journal of Agricultural and Food Chemistry is published by the American Chemical Society. 1155 Sixteenth Street N.W., Washington, DC 20036 Published by American Chemical Society. Copyright © American Chemical Society. However, no copyright claim is made to original U.S. Government works, or works produced by employees of any Commonwealth realm Crown government in the course of their duties.

Page 1 of 22

Journal of Agricultural and Food Chemistry

1

Fluorescent Pteridine Derivatives as New Markers for the Characterization of

2

Monofloral Genuine New Zealand Manuka (Leptospermum scoparium) Honey

3

4

Nicole Beitlich,† Tilo Lübken,‡ Martin Kaiser,§ Lilit Ispiryan,† Karl Speer*†

5

6

Food Chemistry Department,† Organic Chemistry Department,‡ and Inorganic

7

Chemistry,§ Technische Universität Dresden, Bergstrasse 66, 01069 Dresden,

8

Germany

9

10 11

* Corresponding author (Tel: +49 351 463 33132; Fax: +49 351 464 33132; Email: [email protected])

ACS Paragon Plus Environment

Journal of Agricultural and Food Chemistry

Page 2 of 22

2

12

ABSTRACT

13

New Zealand manuka honey is well-known for its unique antibacterial activity. Due to

14

its high price and limited availability, this honey is often subject to honey fraud. Two

15

pteridine derivatives, 3,6,7-trimethyl-2,4(1H,3H)-pteridinedione and 6,7-dimethyl-

16

2,4(1H,3H)-pteridinedione, have now been identified in New Zealand manuka honey.

17

Their structures were elucidated by LC-QTOF-HRMS, NMR, and single-crystal X-ray

18

diffraction after isolation via semi-preparative HPLC. Their marker potential for

19

authentic manuka honey was proved as both substances were neither detectable in

20

the pollen-identical kanuka honey nor in the nine other kinds of monofloral New

21

Zealand honey analyzed (clover, forest, kamahi, pohutukawa, rata, rewarewa, tawari,

22

thyme, and vipers bugloss). The fluorescence property of the pteridine derivatives

23

can be used as an easy and fast TLC screening method for the authentication of

24

genuine manuka honey. 6,7-dimethyl-2,4(1H,3H)-pteridinedione has been described

25

for the first time.

26

KEYWORDS: genuine manuka honey, Leptospermum scoparium, single-crystal X-

27

ray

diffraction,

NMR,

ACS Paragon Plus Environment

marker,

FLD

Page 3 of 22

Journal of Agricultural and Food Chemistry

3

28

INTRODUCTION

29

New Zealand manuka (Leptospermum scoparium J.R. Forst. & G. Forst) honey has

30

become more and more important for its medicinal application in treating wounds,

31

even more so than for its nutritional value.1 Its antibacterial activity is derived from the

32

low pH value, high sugar concentration, individual proteins as well as peptides, and

33

secondary plant metabolites.2 For the latter, especially methylglyoxal, a strong

34

cytotoxic effective compound, which hitherto had been found in high amounts only in

35

manuka honey, is of particular importance.3-7 In contrast, hydrogen peroxide, another

36

antibacterially effective compound responsible for great success in regard to wound

37

healing, e.g. cornflower honey, is present in manuka honey only in traces.8,9

38

Due to its special value, manuka honey is often adulterated. Even though only 1,700

39

tons of manuka honey are actually produced in New Zealand each year, the so-

40

called manuka honey sold worldwide is estimated at 10,000 tons. Therefore, the

41

UMFHA (Official Unique Manuka Factor Honey Association)10 and the New Zealand

42

Government11 require clear and robust chemical and physical methods for defining

43

genuine manuka honey.

44

Pollen analysis, the most common method for honey differentiation, is not suitable for

45

manuka honey authentication as the simultaneously flowering kanuka bush in New

46

Zealand produces pollen indistinguishable from manuka.12 Other analytical

47

parameters for honey authentication such as sensory properties (color, aroma, smell,

48

and viscosity) and physico-chemical characteristics (electrical conductivity, sugar

49

composition) have proved to be unpromising as well.13 This also applies to the

50

analysis of methylglyoxal and its precursor dihydroxyacetone which is tentatively

51

unique to manuka honey and not naturally present in kanuka honey. Both substances

52

are commercially available so that upgrading the scarcely antibacterially active ACS Paragon Plus Environment

Journal of Agricultural and Food Chemistry

Page 4 of 22

4

53

kanuka honey by adding methylglyoxal or dihydroxyacetone is easily feasible as has

54

been reported recently.14

55

During the last decade, secondary plant metabolites seemed to be most helpful for

56

manuka honey authentication. Next to volatile compounds, non-volatile compounds

57

such as phenolic acids, norisoprenoids, and flavonoids are analyzed by means of

58

HPLC/UHPLC-PDA-MS/MS.15-21 By comparing the PDA-profiles of manuka honeys

59

with various other New Zealand monofloral honeys, in particular kanuka honey,

60

distinguishing peaks can be selected as markers. A marker is defined as a unique

61

compound for a monofloral honey or as a compound present in significantly higher

62

amounts. The markers for manuka honey are leptosperin (former: leptosin), 1, acetyl-

63

2-hydroxy-4-(2-methoxyphenyl)-4-oxobutanoate,

64

methoxyphenyl)-penta-1,4-dione, 3, whereas 4-methoxyphenyllactic acid, 4 and

65

lumichrome, 5, are kanuka markers (Figure 1).15,16,18,20

66

Recently, two additional peaks with marker potential could be detected in the PDA-

67

profiles of manuka honey by our working group (Figure 1).22 During our studies for

68

their elucidation a new marker compound for manuka honey named lepteridine was

69

proposed, which turned out to be one of these two peaks.17 Therefore, the aim of this

70

study concentrated on the identification of the still unknown compound in addition to

71

the recently reported, using semi-preparative HPLC for separation and concentration

72

for the subsequent elucidation by NMR and single-crystal X-ray diffraction.

73

Subsequently, the marker potential of the isolated substances needs to be tested.

74

The more marker compounds exist for a certain kind of honey, the more difficult it

75

becomes to adulterate the honey.

76

MATERIALS AND METHODS

2,

ACS Paragon Plus Environment

and

3-hydroxy-1-(2-

Page 5 of 22

Journal of Agricultural and Food Chemistry

5

77

Honey Samples. 64 genuine monofloral manuka honeys and 18 genuine monofloral

78

kanuka (Kunzea ericoides) honeys harvested in regions with monocultures were

79

analyzed by UHPLC-PDA-MS/MS. Other relevant New Zealand monofloral honeys,

80

nine in total, were considered in the study: 18 clover (Trifolium species), 7 forest, 10

81

kamahi (Weimannia racemosa), 7 pohutukawa (Metrosideros excelsa), 6 rata

82

(Metrosideros umbellata), 13 rewarewa (Knightia excelsa), 6 tawari (Ixerba

83

brexioides), 15 thyme (Thymus vulgaris), and 5 vipers bugloss (Echium vulgare). All

84

the samples were provided by the UMFHA and were stored in darkness at 8 °C until

85

analyzed.

86

Chemicals. Methanol (HPLC grade; LC-MS grade) and acetonitrile (HPLC grade)

87

were acquired from Fisher Scientific (Schwerte, Germany). A daidzein standard was

88

purchased from Alfa Aesar (Karlsruhe, Germany). 4-methoxy-13C,d3-benzoic-2,3,5,6-

89

d4 acid as internal standard, acetic acid, 100% glacial, as well as chlorogenic acid

90

were supplied by Sigma-Aldrich (Steinheim, Germany). Sodium chloride, sodium

91

sulfate, acetonitrile (HPLC grade), and methanol (HPLC grade) were purchased from

92

VWR International (Darmstadt, Germany). Ethyl acetate and caffeine were from

93

Sigma Aldrich (Steinheim, Germany). 6,7-dimethyl-2,4(1H,3H)-pteridinedione was

94

acquired from AKos (Steinen, Germany). Deuterated solvents dimethyl sulfoxide-d6

95

(99.8%) and methanol-d4 (99.8%) were purchased from Deutero GmbH (Kastellaun,

96

Germany). All the chemicals were of analytical grade. Bi-distilled water was

97

generated by a Bi-Distillation Apparatus Bi 18E (QSC GmbH, Maintal, Germany).

98

SPE-UHPLC-PDA-MS/MS

99

metabolites was performed as reported by Oelschlaegel et al.8 Peak data for

100

statistical analysis were secured by using internal standards. The statistical

Analysis.

The

analysis

ACS Paragon Plus Environment

of

the

secondary

plant

Journal of Agricultural and Food Chemistry

Page 6 of 22

6

101

interpretation of the analytical results was expressed as boxplots and significance

102

tests (Kruskal-Wallis, P < 0.01) with SPSS 22.0 (IBM, Ehningen, Germany).

103

Liquid Extraction and semi-preparative HPLC for the Fractionation of Unknown

104

Compounds. 30 g honey were dissolved in an aqueous sodium chloride solution

105

(2%, m/v) and then extracted twice with 60 mL ethyl acetate. The combined organic

106

extracts were carefully evaporated to dryness in nitrogen flow, and the residue was

107

dissolved in 5 mL methanol/water (1:1, v/v). A Elite LaChrom semi-preparative HPLC

108

system (VWR, Darmstadt, Germany) was combined with a fraction collector.8 In sum,

109

more than 2 kg of manuka honey were liquid-liquid extracted.23 The concentrated

110

extract was chromatographed employing a 250 mm x 10 mm i. d., 10 µm, Nucleodur

111

C18 Pyramid column (Macherey&Nagel, Düren, Germany;). Due to co-eluting

112

substances a second separation step using a 250 mm x 10 mm i. d., 10 µm, Synergi

113

Polar-RP 80 Å column (Phenomenex, Aschaffenburg, Germany) was necessary. The

114

oven temperature was set at 40 °C, and the mobile phase consisted of 0.1% formic

115

acid and methanol with a flow rate of 2.5 mL/min. The collected fractions were

116

evaporated to dryness and analyzed by UHPLC-QTOF-HRMS, single-crystal X-ray

117

diffraction, and, after dissolving, in deuterated solvent by NMR.

118

UHPLC-QTOF-HRMS Analysis. For determining the exact mass, the isolated

119

compounds were analyzed by a 1290 Infinity UHPLC system coupled with a 6540

120

QTOF (Agilent, Waldbronn, Germany). The same UHPLC parameters, as described

121

in the SPE-UHPLC-PDA-MS/MS section, were used. Mass spectrometric data were

122

acquired ranging from m/z 40 – 1000 in the positive mode with an acquisition rate of

123

6 spectra/s. The following source parameters were set: drying gas temperature, 200

124

°C; drying gas flow rate, 8 L/min ; nebulizer pressure, 35 psi; sheath gas

125

temperature, 350 °C, sheath gas flow, 11 L/min; capillary voltage, 4000 V; and nozzle

ACS Paragon Plus Environment

Page 7 of 22

Journal of Agricultural and Food Chemistry

7

126

voltage 300 V. Unknown 1: m/z 207.0868 [M+H]+ (calculated for C9H11N4O2, m/z

127

207.0882, error 0.0014 Da); Unknown 2: m/z 193.0721 [M+H]+ (calculated for

128

C8H9N4O2, m/z 193.0725, error 0.0004 Da).

129

NMR Analysis. The one-dimensional 1H (600 MHz),

130

MHz) NMR spectra of the unknown compounds were acquired on an Avance AV-III

131

600 spectrometer (Bruker Bio Spin GmbH, Rheinstetten, Germany) using

132

tetramethylsilane (TMS) as internal standard. Chemical shifts were given on a δ

133

(ppm) scale relative to TMS (1H,

134

NMR spectra included HSQC, HMBC, and NOESY. Unknown 1: 1H NMR (600 MHz,

135

DMSO-d6): δ 2.654 (3H, s, C(10)H3), 2.670 (3H, s, C(11)H3), 3.466 (3H, s, C(9)H3).

136

13

137

147.2 (C-8a), 150.7 (C-6), 152.0 (C-4), 160.8 (C-7), 163.2 (C-2).

138

MHz, DMSO-d6): 57.9 (N-5), 85.7 (N-8); Unknown 2: 1H NMR (600 MHz, DMSO-d6):

139

2.485 (3H, s, C(9)H3), 2.506 (3H, s, C(9)H3).

140

(C-9), 22.3 (C-10), 123.9 (C-4a), 147.3 (C-6), 148.6 (C-2), 150.8 (C-8a), 157.6 (C-7),

141

161.5 (C-4).

142

Single-crystal X-Ray Diffraction. The unknown compound 1 was crystallized from

143

methanol (mp = 256 - 257 °C), and an appropriate well-shaped single crystal

144

fragment was selected for the experiment. The crystal was glued to a glass fiber.

145

Single-crystal X-ray diffraction was measured on a four-circle Kappa APEX II CCD

146

diffractometer (Bruker Karlsruhe, Germany) with a graphite(002)-monochromator,

147

and a CCD-detector at T = 200(2) K. MoKα radiation (λ = 71.073 pm) was used. A

148

multi-scan absorption was applied.24 The structure was solved with direct methods

149

and refined against Fo2.25,26 Further details on the crystal structure investigation can

13

13

C (151 MHz), and

15

N (60.8

C) and MeNO2 (15N), respectively. Two-dimension

C NMR (151 MHz, DMSO-d6): 21.4 (C-10), 22.8 (C-11), 28.2 (C-9), 124.0 (C-4a), 15

N NMR (60.8

13

C NMR (151 MHz, DMSO-d6): 21.2

ACS Paragon Plus Environment

Journal of Agricultural and Food Chemistry

Page 8 of 22

8

150

be

obtained

from

the

Cambridge

Crystallographic

151

(http://www.ccdc.cam.ac.uk/) by quoting depository number CSD-1509900.

152

Fluorescence Analysis. Fluorescence properties were checked using a 4500 FL

153

spectrophotometer (Hitachi High-Technologies Europe GmbH, Krefeld, Germany) in

154

the 3-D scan type. The excitation wavelength ranged from λ 220 - 620 nm (sampling

155

interval 10 nm) while the emission wavelength ranged between λ 220 - 620 nm

156

(sampling interval 10 nm). The scan speed was set at 2400 nm/min, the PMT voltage

157

was 700 V, and the response was 0.004 s. Furthermore, the shutter control was on.

158

For instrument control as well as for data acquisition and analysis, FL Solutions

159

software was used.

160

Results and Discussion

161

UHPLC-PDA-MS/MS Analysis.

162

As stated in the introduction, apart from the known markers for manuka, two

163

unknown compounds were discovered in the PDA-profiles (Figure 1, named unknown

164

1, 6, and unknown 2, 7). However, they were not detected in the scarcely

165

antibacterially effective kanuka honey profiles (B), the most prevalent fraudulent

166

substitute for manuka honey (A), or in the other nine monofloral NZ honeys analyzed.

167

Identification of unknown 1 and unknown 2

168

To elucidate the chemical structure of the unknown compounds it was necessary to

169

isolate the substances from the honey matrix, using semi-preparative HPLC. In

170

regard to the smaller peaks, in our case it was necessary to extract more than 2 kg of

171

honey to obtain adequate amounts of the two substances for subsequent UHPLC-

172

MS/MS, NMR, and single-crystal X-ray diffraction measurements.

ACS Paragon Plus Environment

Data

Centre

(CCDC)

Page 9 of 22

Journal of Agricultural and Food Chemistry

9

173

Compound unknown 1

174

Unknown 1 was gained as a silvery-white crystalline compound (about 8 mg) with a

175

UV maximum of 326 nm, an exact molecular weight of 207.0868 Da [M+H]+. The

176

different NMR analyses (1H;

177

1

178

methyl groups: two methyl groups were located at C-6 and C-7 whereas the third

179

methyl group, despite sufficient sample material of high purity, could not be

180

unambiguously assigned to N-1 or N-3 (Figure 1). The crystalline form of unknown 1

181

allowed for the subsequent application of the single-crystal X-ray diffraction. The

182

structural refinement of unknown 1 revealed two crystallographic independent

183

molecules with the same chemical structure in the unit cell (Figure 2). Unknown 1

184

was clearly identified as a pteridine derivative named 3,6,7-trimethyl-2,4(1H,3H)-

185

pteridinedione, 6, quite recently reported as lepteridine (Figure 1).17

186

Compound unknown 2

187

Unknown 2 showed a UV spectrum with a maximum at 326 nm, similar to unknown 1.

188

With a molecular weight of 192 Da (a mass difference of 14 Da from unknown 1) and

189

a similar fragmentation pattern as unknown 1, a structural relationship could be

190

assumed. About 2 mg of unknown 2 were isolated as a white powder. The 1H;

191

13

C{1H}; DEPT 135;

1

H/13C-HSQC;

1

H/13C-HMBC;

H/15N-HSQC; 1H/15N-HMBC; NOESY) indicated a pteridinedione structure with three

13

C{1H}; DEPT 135; 1H/13C-HSQC; 1H/13C-HMBC analyses resulted in the following

192

structure: 6,7-dimethyl-2,4(1H,3H)-pteridinedione, 7 (Figure 1). Finally, the structure

193

identification could be confirmed with a commercially available standard (AKos,

194

Steinen, Germany). The occurrence of the demethylated lepteridine in honey has

195

thus been described for the first time.

196

Possible biosynthesis

ACS Paragon Plus Environment

Journal of Agricultural and Food Chemistry

Page 10 of 22

10

197

As the two newly identified compounds were very similar to riboflavin, 8, and its light

198

induced acidic degradation product lumichrome, 5, it may be possible that they are a

199

part of the riboflavin biosynthesis (Figure 3). 6,7-Dimethyl-8-ribityllumazine, 9, has

200

already been described as a direct precursor of riboflavin (Figure 3).27 As shown in

201

Figure 3, the reaction of two molecules of 9 resulted in riboflavin and 5-amino-6-

202

ribitylamino-2,4(1H,3H)-pyrimidinedione,

203

degradation of riboflavin to lumichrome, it can be hypothesized that under the acidic

204

honey condition 6,7-dimethyl-8-ribityllumazine converts to 6,7-dimethyl-2,4(1H,3H)-

205

pteridinedione,

206

pteridinedione, 6.

207

Marker potential of the identified pteridines in manuka honey in comparison to

208

other monofloral New Zealand honeys

209

Daniels et al.17 identified 3,6,7-trimethyl-2,4(1H,3H)-pteridinedione in manuka honey

210

authenticated

211

dihydroxyacetone, methylglyoxal, and phenolic compounds. These authors also

212

analyzed one or two samples from a number of other monofloral New Zealand

213

honeys. However, no data were presented concerning color, conductivity, and pollen

214

analysis. Thus, the authenticity of these honey samples has not been defined clearly.

215

In our study, in addition to authentic kanuka honeys, nine other monofloral New

216

Zealand honeys (clover, forest, kamahi, pohutukawa, rata, rewarewa, tawari, thyme,

217

and vipers bugloss) with at least five authentic monofloral samples of each were

218

analyzed. As shown in the boxplots and employing the significance test (Kruskal-

219

Wallis, P < 0.01), both substances are not only markers for distinguishing manuka

220

from kanuka honey but, moreover, also for significantly differentiating manuka honey

221

from the nine New Zealand honeys named above (Figure 4). The variability of the

7.

by

A

methylation

floral-source

field

10.

may

site

In

accordance

create

analysis

ACS Paragon Plus Environment

with

the

acidic

3,6,7-trimethyl-2,4(1H,3H)-

and

determining

the

Page 11 of 22

Journal of Agricultural and Food Chemistry

11

222

pteridine derivatives within the manuka honey was caused by the different

223

geographical origins.

224

Fluorescent properties

225

identification of manuka honey; for example, leptosperin has recently been described

226

as a fluorophore.28 As riboflavin and lumichrome are also well-known for their

227

fluorescence activity, fluorescence was also checked for the pteridine derivatives due

228

to their structural similarity. The excitation wavelength was determined at 329 nm

229

while the corresponding emission wavelength was 470 nm. The blue fluorescence of

230

the newly identified pteridine derivatives was used for a TLC screening, where no

231

other kind of honey tested had a fluorescent spot at the same Rf values as the

232

manuka honey in accordance with the boxplots results (Figure 5). Therefore, TLC is

233

an easy and fast screening method for unknown honey samples or honey samples

234

declared as manuka honey in order to detect genuine manuka honey.

235

For final manuka honey characterization and authentication, our HAHSUS method

236

(Honey Authentication by HS-SPME-GC/MS and UHPLC-PDA-MS/MS combined

237

with Statistics) is still necessary.29 In addition to the determination of the floral origin it

238

is possible to estimate the percentage of manuka honey in manuka-kanuka mixed

239

honeys. With the new fluorescent marker compounds, a valuable contribution for

240

identification and characterization of genuine monofloral manuka honey was

241

achieved.

242

Supporting Information

243

1

244

dimethyl-2,4(1H,3H)-pteridinedione, 7; X-ray crystallographic data of 3,6,7-trimethyl-

245

2,4(1H,3H)-pteridinedione,6; TLC of isolated fractions unknown 1 and unknown 2

H and

13

are becoming

increasingly

important

for the

quick

C NMR spectra of 3,6,7-trimethyl-2,4(1H,3H)-pteridinedione, 6, and 6,7-

ACS Paragon Plus Environment

Journal of Agricultural and Food Chemistry

Page 12 of 22

12

246

including manuka honey and 6,7-dimethyl-2,4(1H,3H)-pteridinedione standard

247

substance

248

This material is available free of charge via the Internet at http://pubs.acs.org

249

Author Information

250

* Nicole Beitlich Tel: +49 351 463 37868; Fax: +49 351 464 33132; E-

251

mail: [email protected]

252

Acknowledgement

253

We sincerely thank the Landesuntersuchungsanstalt Sachsen, Dr. Thomas Frenzel

254

(LUA Sachsen, Dresden, Germany), for the QTOF-HRMS measurements.

255

Conflict of interest

256

The authors declare no competing financial interests.

ACS Paragon Plus Environment

Page 13 of 22

Journal of Agricultural and Food Chemistry

13

257

References

258

1. Alvarez-Suarez, J. M.; Giampieri, F., Cordero, M., Gasparrini, M., Forbes-

259

Hernández, T. Y., Mazzoni, L.; Afrin, S.; Beltrán-Ayala, P. B., González-Paramás, A.

260

M.; Santos-Buelga, C.; Varela-Lopez, A.; Quiles, J. L.; Battino, M. Activation of

261

AMPK/Nrf2 signalling by Manuka honey protects human dermal fibroblasts against

262

oxidative damage by improving antioxidant response and mitochondrial function

263

promoting wound healing. J. Funct. Foods. 2016, 25, 38-49.

264

2. Molan, P. The antibacterial activity of honey. 1. The nature of the antibacterial

265

activity. Bee World. 1992, 73, 5-28.

266

3. Adams, C.; Boult, N.; Deadmen, B.; Farr, J.; Grainger, M.; Manley-Harris, M.;

267

Snow M. Isolation by HPLC and characterization of the bioactive fraction of New

268

Zealand manuka (Leptospermum scoparium) honey. Carbohydr. Res. 2008, 343,

269

651-659.

270

4. Mavric, E.; Wittmann, S.; Barth, G.; Henle, T. Identification and quantification of

271

methylglyoxal as the dominant antibacterial constituent of manuka (Leptospermum

272

scoparium) honeys from New Zealand. Mol. Nutr. Food Res. 2008, 52, 483-489.

273

5. Molan, P.; Russel K. Non-peroxide antibacterial activity in some New Zealand

274

honey. J. Apic. Res. 1988 27, 62-67.

275

6. Kwakman, P.; Te Velde, A.; de Boer, L.; Vandenbroucke-Grauls, C.; Zaat, S. Two

276

major medicinal honeys have different mechanisms of bactericidal activity. PloS

277

ONE. 2011, 6, e17709.

278

7. Weston, R. Identification and quantitative levels of antibacterial components of

279

some New Zealand honeys. Food Chem. 2000, 70, 427-435.

280

8. Oelschlaegel, S.; Pieper, L.; Staufenbiel, R.; Gruner, M.; Zeippert,L.; Pieper, B.;

281

Koelling-Speer, I.; Speer, K. Floral markers of cornflower (Centaurea cyanus) honeys

282

and its peroxide antibacterial activity for an alternative treatment of digital dermatitis.

283

J. Agric. Food Chem. 2012, 60, 11811-11820.

ACS Paragon Plus Environment

Journal of Agricultural and Food Chemistry

Page 14 of 22

14

284

9. Bogdanov, S. Nature and origin of the antibacterial substances in honey. Food Sci.

285

Technol. 2012, 30, 748-753.

286

10. UMFHA website: http://www.umf.org.nz/ (Accessed: 30 May 2016)

287

11. New Zealand Government, Ministry for Primary Industries. Interim labelling guide

288

for manuka honey. 2014. https://www.mpi.govt.nz/document-vault/4603 (Accessed:

289

30 May 2016)

290

12. New Zealand Government, Ministry for Primary Industries. Options for defining

291

monofloral manuka honey. 2013. https://www.mpi.govt.nz/document-vault/3509

292

(Accessed: 30 May 2016)

293

13. New Zealand Government, Ministry for Primary Industries. Science and

294

characterizing manuka honey. 2014. https://www.mpi.govt.nz/document-vault/4147

295

(Accessed: 29 August 2016)

296

14. New Zealand Government, Ministry for Primary Industries. Evergreen brand

297

manuka honey products. 2016. https://www.mpi.govt.nz/food-safety/food-safety-for-

298

consumers/food-recalls/evergreen-life-limited-manuka-honey-and-honey-products/

299

(Accessed: 30 May 2016)

300

15. Beitlich, N.; Koelling-Speer, I.; Oelschlaegel, S.; Speer, K. Differentiation of

301

manuka honey from kanuka honey and from jelly bush honey using HS-SPME-

302

GC/MS and UHPLC-PDA-MS/MS. J. Agric. Food Chem. 2014, 62, 6435-6444.

303

16. Oelschlaegel, S.; Gruner, M.; Wang, P.-A.; Boettcher, A.; Koelling-Speer, I.;

304

Speer, K. Classification and Characterization of manuka honeys based in phenolic

305

compounds and methylglyoxal. J. Agric. Food Chem. 2012, 60, 7229-7237.

306

17. Daniels, B.; Prijic, G.; Meidinger, S.; Loomes, S.; Stephens, M.; Schlothauer, R.;

307

Furkert, D.; Brimble, M. Isolation, structural elucidation and synthesis of lepteridine

308

from manuka honey. J. Agric. Food Chem. 2016, 64, 5079-5084.

309

18. Kato, Y.; Umeda, N.; Maeda, A.; Matsumozo, D.; Kitamoto, N.; Kikuzaki, H.

310

Identification of a novel glycoside, leptosin, as a chemical marker of manuka honey.

311

J. Agric. Food Chem. 2012, 60, 3418-3423.

ACS Paragon Plus Environment

Page 15 of 22

Journal of Agricultural and Food Chemistry

15

312

19. Revell, L.; Morris, B.; Manley-Harris, M. Analysis of volatile compounds in New

313

Zealand unifloral honeys by SPME-GC-MS and chemometric-based classification of

314

floral source. Food Measure. 2014, 8, 81-91.

315

20. Stephens, J.; Schlothauer, R.; Morris, B.; Yang, D.; Fearnley, L.; Greenwood, D.;

316

Loomes, K. Phenolic compounds and methylglyoxal in some New Zealand manuka

317

and kanuka honeys. Food Chem. 2010, 120, 78-86.

318

21. Yao, L.; Datta, N.; Tomás-Barberán, F.; Ferreres, F.; Martos, I.; Singanusong, R.

319

Flavonoids, phenolic acids and abscisic acid in Australian and New Zealand

320

Leptospermum honeys. Food Chem. 2003, 8, 159-168.

321

22. Weigel, M. Methoden zur Differenzierung neuseeländischer Sortenhonige.

322

Thesis. Technische Universität Dresden, Dresden, Germany, 2015.

323

23. Trautvetter, S.; Koelling-Speer, I.; Speer, K.. Confirmation of phenolic acids and

324

flavonoids in honeys by UPLC-MS. Apidologie. 2009, 40, 140-150.

325

24. Sheldrik, M. SADABS Area-Detector absorption correction, Version 2014/5,

326

Bruker AXS Inc., Madison, Wisconsin, USA, 2014.

327

25. Sheldrick, M. A short history of SHELX. Acta Crystallogr. Sect. A.: Found

328

Crystallogr. 2008, 64, 112-122.

329

26. Sheldrik, M. SHELX2014, Programs for crystal structure determination, Georg-

330

August-Universität Göttingen, Göttingen (Germany), 2014.

331

27. Ladenstein, R.; Fischer, M.; Bacher, A. The lumazine synthase/riboflavin

332

synthase complex: shapes and functions of a highly variable enzyme system. FEBS

333

J. 2013, 280, 2537-2563.

334

28. Bong, J.; Prijic, G.; Braggins, T. J.; Schlothauer, R. C.; Stephens, J. M.; Loomes,

335

K. M. Leptosperin is a distinct and detectable fluorophore in Leptospermum honeys.

336

Food Chem. 2017, 214, 102-109.

337

29. Beitlich, N.; Speer, K. Abgrenzung des antibakteriell wirksamen Manukahonigs

338

von pollenidentischen Kanukahonig. Dtsch. Lebensm.-Rundsch. 2015, 111, 150-153.

ACS Paragon Plus Environment

Journal of Agricultural and Food Chemistry

Page 16 of 22

16

Figure Captions Figure 1. UHPLC-PDA-MS/MS profiles: comparison of monofloral manuka honey (A) and monofloral kanuka honey (B), λ 254 nm (I), λ 326 nm leptosin, 1, acetyl-2hydroxy-4-(2-methoxyphenyl)-4-oxobutanoate,

2,

3-hydroxy-1-(2-methoxyphenyl)-

penta-1,4-dione, 3, 4-methoxyphenyllactic acid, 4, lumichrome, 5, unknown 1, 6, unknown 2, 7, internal standard, IS Figure 2. ORTEP for crystal structure of 3,6,7-trimethyl-2,4(1H,3H)-pteridinedione, 6. Figure 3. Possible relationship of the identified compounds 3,6,7-trimethyl2,4(1H,3H)-pteridinedione, 6, and 6,7-dimethyl-2,4(1H,3H)-pteridinedione, 7, in riboflavin, 8, biosynthesis. Lumichrome, 5; 6,7-Dimethyl-8-ribityllumazine, 9; 5-amino6-ribitylamino-2,4(1H,3H)-pyrimidinedione, 10. Figure 4. Boxplots of 3,6,7-trimethyl-2,4(1H,3H)-pteridinedione and 6,7-dimethyl2,4(1H,3H)-pteridinedione in different New Zealand monofloral honeys. Figure 5. TLCs of manuka honey, kanuka honey and other New Zealand honeys taken with TLC Visualizer (WinCATS, λ 366 nm); 3,6,7-trimethyl-2,4(1H,3H)pteridinedione, 6, and 6,7-dimethyl-2,4(1H,3H)-pteridinedione, 7.

ACS Paragon Plus Environment

Page 17 of 22

Journal of Agricultural and Food Chemistry

17

Figure 1

ACS Paragon Plus Environment

Journal of Agricultural and Food Chemistry

Page 18 of 22

18

Figure 2

ACS Paragon Plus Environment

Page 19 of 22

Journal of Agricultural and Food Chemistry

19

Figure 3

ACS Paragon Plus Environment

Journal of Agricultural and Food Chemistry

Page 20 of 22

20

Figure 4

ACS Paragon Plus Environment

Page 21 of 22

Journal of Agricultural and Food Chemistry

21

Figure 5

ACS Paragon Plus Environment

Journal of Agricultural and Food Chemistry

Page 22 of 22

22

Table of Contents Graphic

ACS Paragon Plus Environment