1
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Stobernack T, Höper T, Herfurth UM. How processing affects marker peptide quantification - A comprehensive estimation on bovine material relevant for food and feed control. Food Chem 2024; 454:139768. [PMID: 38820638 DOI: 10.1016/j.foodchem.2024.139768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 05/03/2024] [Accepted: 05/19/2024] [Indexed: 06/02/2024]
Abstract
Processing food and feed challenges official control e.g. by modifying proteins, which leads to significant underestimation in targeted, MS-based protein quantification. Whereas numerous studies identified processing-induced changes on proteins in various combinations of matrices and processing conditions, studying their impact semi-quantitatively on specific protein sequences might unveil approaches to improve protein quantification accuracy. Thus, 335 post-translational modifications (e.g. oxidation, deamidation, carboxymethylation, Amadori, acrolein adduction) were identified by bottom-up proteomic analysis of 37 bovine materials relevant in food and feed (meat, bone, blood, milk) with varying processing degrees (raw, spray-dried, pressure-sterilized). To mimic protein recovery in a targeted analysis, peak areas of marker and reference peptides were compared to those of their modified versions, which revealed peptide-specific recoveries and variances across all samples. Detailed analysis suggests that incorporating two modified versions additionally to the unmodified marker may significantly improve quantification accuracy in targeted MS-based food and feed control in processed matrices.
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Affiliation(s)
- Tobias Stobernack
- German Federal Institute for Risk Assessment, Department Food Safety, National Reference Laboratory for Animal Protein in Feed, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany; Technische Universität Berlin, Institute of Biotechnology, Bioanalytics, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - Tessa Höper
- German Federal Institute for Risk Assessment, Department Food Safety, National Reference Laboratory for Animal Protein in Feed, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany
| | - Uta M Herfurth
- German Federal Institute for Risk Assessment, Department Food Safety, National Reference Laboratory for Animal Protein in Feed, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany.
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2
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Mossine VV, Mawhinney TP. 1-Amino-1-deoxy-d-fructose ("fructosamine") and its derivatives. Adv Carbohydr Chem Biochem 2023; 83:27-132. [PMID: 37968038 DOI: 10.1016/bs.accb.2023.10.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2023]
Abstract
Fructosamine has long been considered as a key intermediate of the Maillard reaction, which to a large extent is responsible for specific aroma, taste, and color formation in thermally processed or dehydrated foods. Since the 1980s, however, as a product of the Amadori rearrangement reaction between glucose and biologically significant amines such as proteins, fructosamine has experienced a boom in biomedical research, mainly due to its relevance to pathologies in diabetes and aging. In this chapter, we assess the scope of the knowledge on and applications of fructosamine-related molecules in chemistry, food, and health sciences, as reflected mostly in publications within the past decade. Methods of fructosamine synthesis and analysis, its chemical, and biological properties, and degradation reactions, together with fructosamine-modifying and -recognizing proteins are surveyed.
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Affiliation(s)
- Valeri V Mossine
- Department of Biochemistry, University of Missouri, Columbia, MO, United States
| | - Thomas P Mawhinney
- Department of Biochemistry, University of Missouri, Columbia, MO, United States.
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3
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Chanda D, Venkataswamy GM, Hipparagi LV, Harohally NV. Critical role of Bronsted acid in Lewis-acid-catalyzed synthesis of Amadori and Heyns compounds of β-amino acids. SYNTHETIC COMMUN 2021. [DOI: 10.1080/00397911.2021.1971718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Debasree Chanda
- Spice and Flavour Science, CSIR-CFTRI, Mysuru, Karnataka, India
- Academy of Scientific and Innovative Research, Ghaziabad, India
| | - Gangothri M. Venkataswamy
- Spice and Flavour Science, CSIR-CFTRI, Mysuru, Karnataka, India
- Academy of Scientific and Innovative Research, Ghaziabad, India
| | - Lagamawwa V. Hipparagi
- Spice and Flavour Science, CSIR-CFTRI, Mysuru, Karnataka, India
- Academy of Scientific and Innovative Research, Ghaziabad, India
| | - Nanishankar V. Harohally
- Spice and Flavour Science, CSIR-CFTRI, Mysuru, Karnataka, India
- Academy of Scientific and Innovative Research, Ghaziabad, India
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4
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Lamp A, Kaltschmitt M, Lüdtke O. Protein recovery from bioethanol stillage by liquid hot water treatment. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2019.104624] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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5
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Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.103308] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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6
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Mazumder MAR, Hongsprabhas P, Thottiam Vasudevan R. In vitro and in vivo inhibition of maillard reaction products using amino acids, modified proteins, vitamins, and genistein: A review. J Food Biochem 2019; 43:e13089. [PMID: 31680276 DOI: 10.1111/jfbc.13089] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 09/21/2019] [Accepted: 09/23/2019] [Indexed: 01/02/2023]
Abstract
Maillard reaction is known to result in loss of nutrients, particularly that of essential amino acids; decrease in digestibility and safety issues due to the development of toxic compounds. Maillard reaction products are also known to cause oxidation of tissues and inflammation, thus increasing the risk of cardiovascular diseases and diabetes. The aim of this review is to present a detailed information about the role of foodborne constituents as antibrowning agents to significantly reduce the harmful compounds like advanced glycation end products (AGEs) during food processing. This review includes strategies involving addition of amino acids, aromatic compounds, vitamins, modification of amino acids, and reducing sugars as antibrowning agents to reduce the AGEs. The role of Food borne functional ingredients such as catechin, epicathechin, luteolin, and ferulic acids as inhibitors of AGEs is also discussed. Among the naturally occurring inhibitors, genistein could be a crucial and safe agent to reduce reactive intermediates. PRACTICAL APPLICATIONS: Maillard reaction leads to changes in food color, protein functionality, protein digestibility, and loss of nutrient from foods. Maillard reaction products (MRPs) is also reported to be associated with various inflammatory conditions and may contribute to the progress of chronic diseases, including diabetes. It is hence necessary to reduce the MRPs, in both food and biological products, to offset this phenomenon. Among the strategies adopted till date, chemical agents could inhibit reactive carbonyl species and reactive oxygen species, but also are known to elicit serious side effects. Dietary flavonoids could be a very good inhibitor of MRPs both in biological and in food systems. It could be suggested that dietary flavonoids and isoflavones can be used as antibrowning agents in food and pharmaceutical industries particularly for targeted and sustained release of hypoglycemic drug in the intestines.
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Affiliation(s)
- Md Anisur Rahman Mazumder
- Department of Food Processing Technology, School of Agriculture and Biosciences, Karunya Institute of Technology and Sciences, Coimbatore, India.,Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering and Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh
| | - Parichat Hongsprabhas
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
| | - Ranganathan Thottiam Vasudevan
- Department of Food Processing Technology, School of Agriculture and Biosciences, Karunya Institute of Technology and Sciences, Coimbatore, India
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7
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Impact of drying process on chemical composition and key aroma components of Arabica coffee. Food Chem 2019; 291:49-58. [DOI: 10.1016/j.foodchem.2019.03.152] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2018] [Revised: 03/26/2019] [Accepted: 03/31/2019] [Indexed: 02/07/2023]
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8
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Treibmann S, Spengler F, Degen J, Löbner J, Henle T. Studies on the Formation of 3-Deoxyglucosone- and Methylglyoxal-Derived Hydroimidazolones of Creatine during Heat Treatment of Meat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5874-5881. [PMID: 31050431 DOI: 10.1021/acs.jafc.9b01243] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
Dicarbonyl compounds such as methylglyoxal (MGO) and 3-deoxyglucosone (3-DG) are formed via caramelization and the Maillard reaction in food during heating or in vivo as byproducts of glycolysis. Recently, it was shown that creatine, an amino compound linked to the energy metabolism in vertebrate muscle, reacts rapidly with methylglyoxal under physiological conditions to form N-(4-methyl-5-oxo-1-imidazolin-2-yl)sarcosine (MG-HCr), a methylglyoxal-derived hydroimidazolone of creatine. Based on the observation that heated meat contains only small amounts of MGO and 3-DG when compared to many other foodstuffs, the aim of this study was to investigate a possible reaction of creatine with 3-DG and MGO in meat. From incubation mixtures consisting of 3-DG and creatine, a new hydroimidazolone of creatine, namely N-(4-butyl-1,2,3-triol-5-oxo-1-imidazolin-2-yl)sarcosine (3-DG-HCr), was isolated and characterized via spectroscopic means. To quantitate 3-DG-HCr and MG-HCr, meat and fish products were analyzed via HPLC-MS/MS using isotopically labeled standard material. Whereas samples of raw fish and meat contained only trace amounts of the hydroimidazolones (below 5 μg/kg), up to 28.3 mg/kg MG-HCr and up to 15.3 mg/kg 3-DG-HCr were found in meat and fish products. The concentrations were dependent on the heat treatment and presumably on the smoking process. In comparison to the lysine and arginine derivatives CEL, pyrraline, and MG-H1, the derivatization rate of creatine as MG-HCr and 3-DG-HCr was higher than of lysine and arginine, which clearly demonstrates the 1,2-dicarbonyl scavenging properties of creatine in meat.
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Affiliation(s)
- Stephanie Treibmann
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
| | - Franz Spengler
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
| | - Julia Degen
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
| | - Jürgen Löbner
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
| | - Thomas Henle
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
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9
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Bruhns P, Kanzler C, Degenhardt AG, Koch TJ, Kroh LW. Basic Structure of Melanoidins Formed in the Maillard Reaction of 3-Deoxyglucosone and γ-Aminobutyric Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5197-5203. [PMID: 31017427 DOI: 10.1021/acs.jafc.9b00202] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Melanoidins are formed in foods during processing through the Maillard reaction between carbohydrates and amino compounds. The aim of this study was to draw conclusions about the formation mechanism and the structure of melanoidins formed at low water contents and low temperatures. In the Maillard reaction of d-glucose and γ-aminobutyric acid at low water contents 3-deoxyglucosone is the most important intermediate. Therefore, we used the reaction of 3-deoxyglucosone with γ-aminobutyric acid or β-alanine as a simplified model system. The degradation of 3-deoxyglucosone and the color formation of the formed melanoidins were determined. In addition, the reaction mixture was analyzed with high-resolution mass spectrometry and a Kendrick analysis was applied. Oligomers consisting of up to four molecules of 3-deoxyglucosone and three amino acids and their respective dehydration products with furanoidic structure were detected. The melanoidin structure of C-C linked monomeric units postulated by Kroh et al. could be confirmed.
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Affiliation(s)
- Philipp Bruhns
- Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytik , Technische Universität Berlin , Gustav-Meyer-Allee 25 , 13355 Berlin , Germany
| | - Clemens Kanzler
- Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytik , Technische Universität Berlin , Gustav-Meyer-Allee 25 , 13355 Berlin , Germany
| | | | - Timo J Koch
- Pfeifer & Langen GmbH & Co. KG, Aachener Straße 1042a , 50858 Köln , Germany
| | - Lothar W Kroh
- Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytik , Technische Universität Berlin , Gustav-Meyer-Allee 25 , 13355 Berlin , Germany
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10
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Nobis A, Röhrig A, Hellwig M, Henle T, Becker T, Gastl M. Formation of 3-deoxyglucosone in the malting process. Food Chem 2019; 290:187-195. [PMID: 31000036 DOI: 10.1016/j.foodchem.2019.03.144] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Revised: 03/26/2019] [Accepted: 03/27/2019] [Indexed: 11/26/2022]
Abstract
3-Deoxyglucosone (3-DG) is a metabolite from sugar degradation obtained by the Maillard reaction. It is an important precursor compound in Strecker reactionism that directly leads to known beer aging indicators and can influence the final sensory beer quality. However, the conditions of 3-DG formation in the malting process have not yet been described. To investigate the reaction pathways of 3-DG formation, we varied the composition of reactants (sugars, amino acids) by using different malting modification levels (germination time 5-7 d; steeping degree 42-45%; germination temperature 12-14 °C); final kilning temperature (60 °C to 100 °C). After its derivatization with ortho-phenylenediamine, we analyzed 3-DG with HPLC-UV. 3-DG concentration was between 5 and 120 µmol/100 g dry weight. The formation of 3-DG increased for high malt modification levels and high final kilning temperature. The abundant formation of 3-DG in the malting process is already comparable to the occurred brewing process concentration.
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Affiliation(s)
- Arndt Nobis
- Chair of Brewing and Beverage Technology, TU Munich, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Anne Röhrig
- Chair of Brewing and Beverage Technology, TU Munich, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Michael Hellwig
- Chair of Food Chemistry, TU Dresden, Bergstraße 66, 01069 Dresden, Germany.
| | - Thomas Henle
- Chair of Food Chemistry, TU Dresden, Bergstraße 66, 01069 Dresden, Germany.
| | - Thomas Becker
- Chair of Brewing and Beverage Technology, TU Munich, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Martina Gastl
- Chair of Brewing and Beverage Technology, TU Munich, Weihenstephaner Steig 20, 85354 Freising, Germany.
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11
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Bruhns P, Kaufmann M, Koch T, Kroh LW. 2-Deoxyglucosone: A New C 6-α-Dicarbonyl Compound in the Maillard Reaction of d-Fructose with γ-Aminobutyric Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11806-11811. [PMID: 30336014 DOI: 10.1021/acs.jafc.8b03629] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
In this study, α-dicarbonyl compounds consisting of a backbone with six carbon atoms resulting from the Maillard reaction of d-fructose with γ-aminobutyric acid were determined. The reaction was carried out under mild reaction conditions at 50 °C and water contents between 0 and 90%. A thus far unknown α-dicarbonyl compound was found as the main product in the first 24 h at water contents below 50%. After isolation of its stable quinoxaline derivative, it was possible to identify the compound as 2-deoxy-d- glycero-hexo-3,4-diulose (2-deoxyglucosone). For the first time, the four C6-α-dicarbonyl compounds, 1-deoxyglucosone, 2-deoxyglucosone, 3-deoxyglucosone, and 4-deoxyglucosone, could be identified in the Maillard reaction of a hexose at the same time. This indicates the formation of a 2,3-eneaminol from the Schiff base of d-fructose and the formation of 2-amino-2-deoxy-3-ketose as an alternative to the Heyns product.
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Affiliation(s)
- Philipp Bruhns
- Fachgebiet Lebensmittelchemie und Analytik, Institut für Lebensmitteltechnologie und Lebensmittelchemie , Technische Universität Berlin , Gustav-Meyer-Allee 25 , 13355 Berlin , Germany
| | - Martin Kaufmann
- Fachgebiet Lebensmittelchemie und Analytik, Institut für Lebensmitteltechnologie und Lebensmittelchemie , Technische Universität Berlin , Gustav-Meyer-Allee 25 , 13355 Berlin , Germany
| | - Timo Koch
- Pfeifer & Langen GmbH & Company KG , Aachener Straße 1042a , 50858 Köln , Germany
| | - Lothar W Kroh
- Fachgebiet Lebensmittelchemie und Analytik, Institut für Lebensmitteltechnologie und Lebensmittelchemie , Technische Universität Berlin , Gustav-Meyer-Allee 25 , 13355 Berlin , Germany
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12
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Hellwig M, Beer F, Witte S, Henle T. Yeast Metabolites of Glycated Amino Acids in Beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:7451-7460. [PMID: 29746116 DOI: 10.1021/acs.jafc.8b01329] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Glycation reactions (Maillard reactions) during the malting and brewing processes are important for the development of the characteristic color and flavor of beer. Recently, free and protein-bound Maillard reaction products (MRPs) such as pyrraline, formyline, and maltosine were found in beer. Furthermore, these amino acid derivatives are metabolized by Saccharomyces cerevisiae via the Ehrlich pathway. In this study, a method was developed for quantitation of individual Ehrlich intermediates derived from pyrraline, formyline, and maltosine. Following synthesis of the corresponding reference material, the MRP-derived new Ehrlich alcohols pyrralinol (up to 207 μg/L), formylinol (up to 50 μg/L), and maltosinol (up to 6.9 μg/L) were quantitated for the first time in commercial beer samples by reverse phase high performance liquid chromatography tandem mass spectrometry in the multiple reaction monitoring mode. This is equivalent to ca. 20-40% of the concentrations of the parent glycated amino acids. The metabolites were almost absent from alcohol-free beers and malt-based beverages. Two previously unknown valine-derived pyrrole derivatives were characterized and qualitatively identified in beer. The metabolites investigated represent new process-induced alkaloids that may influence brewing yeast performance due to structural similarities to quorum sensing and metal-binding molecules.
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Affiliation(s)
- Michael Hellwig
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
| | - Falco Beer
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
| | - Sophia Witte
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
| | - Thomas Henle
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
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13
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Improving the emulsifying properties of whey protein isolate-citrus pectin blends by a novel reactive extrusion approach. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.10.027] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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Hellwig M, Gensberger-Reigl S, Henle T, Pischetsrieder M. Food-derived 1,2-dicarbonyl compounds and their role in diseases. Semin Cancer Biol 2017; 49:1-8. [PMID: 29174601 DOI: 10.1016/j.semcancer.2017.11.014] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2017] [Revised: 11/09/2017] [Accepted: 11/18/2017] [Indexed: 02/03/2023]
Abstract
Reactive 1,2-dicarbonyl compounds (DCs) are generated from carbohydrates during food processing and storage and under physiological conditions. In the recent decades, much knowledge has been gained concerning the chemical formation pathways and the role of DCs in food and physiological systems. DCs are formed mainly by dehydration and redox reactions and have a strong impact on the palatability of food, because they participate in aroma and color formation. However, they are precursors of advanced glycation end products (AGEs), and cytotoxic effects of several DCs have been reported. The most abundant DCs in food are 3-deoxyglucosone, 3-deoxygalactosone, and glucosone, predominating over methylglyoxal, glyoxal, and 3,4-dideoxyglucosone-3-ene. The availability for absorption of individual DCs is influenced by the release from the food matrix during digestion and by their reactivity towards constituents of intestinal fluids. Some recent works suggest formation of DCs from dietary sugars after their absorption, and others indicate that certain food constituents may scavenge endogenously formed DCs. First works on the interplay between dietary DCs and diseases reveal an ambiguous role of the compounds. Cancer-promoting but also anticancer effects were ascribed to methylglyoxal. Further work is still needed to elucidate the reactions of DCs during intestinal digestion and pathophysiological effects of dietary DCs at doses taken up with food and in "real" food matrices in disease states such as diabetes, uremia, and cancer.
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Affiliation(s)
- Michael Hellwig
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany.
| | - Sabrina Gensberger-Reigl
- Food Chemistry Unit, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, D-91058 Erlangen, Germany
| | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
| | - Monika Pischetsrieder
- Food Chemistry Unit, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, D-91058 Erlangen, Germany
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15
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Kanzler C, Schestkowa H, Haase PT, Kroh LW. Formation of Reactive Intermediates, Color, and Antioxidant Activity in the Maillard Reaction of Maltose in Comparison to d-Glucose. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8957-8965. [PMID: 28880081 DOI: 10.1021/acs.jafc.7b04105] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
In this study, the Maillard reaction of maltose and d-glucose in the presence of l-alanine was investigated in aqueous solution at 130 °C and pH 5. The reactivity of both carbohydrates was compared in regards of their degradation, browning, and antioxidant activity. In order to identify relevant differences in the reaction pathways, the concentrations of selected intermediates such as 1,2-dicarbonyl compounds, furans, furanones, and pyranones were determined. It was found, that the degradation of maltose predominantly yields 1,2-dicarbonyls that still carry a glucosyl moiety and thus subsequent reactions to HMF, furfural, and 2-acetylfuran are favored due to the elimination of d-glucose, which is an excellent leaving group in aqueous solution. Consequently, higher amounts of these heterocycles are formed from maltose. 3-deoxyglucosone and 3-deoxygalactosone represent the only relevant C6-1,2-dicarbonyls in maltose incubations and are produced in nearly equimolar amounts during the first 60 min of heating as byproducts of the HMF formation.
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Affiliation(s)
- Clemens Kanzler
- Institut für Lebensmitteltechnologie und Lebensmittelchemie, Lebensmittelchemie und Analytik, Technische Universität Berlin , Gustav-Meyer-Allee 25, TIB 4/3-1, D-13355 Berlin, Germany
| | - Helena Schestkowa
- Institut für Lebensmitteltechnologie und Lebensmittelchemie, Lebensmittelchemie und Analytik, Technische Universität Berlin , Gustav-Meyer-Allee 25, TIB 4/3-1, D-13355 Berlin, Germany
| | - Paul T Haase
- Institut für Lebensmitteltechnologie und Lebensmittelchemie, Lebensmittelchemie und Analytik, Technische Universität Berlin , Gustav-Meyer-Allee 25, TIB 4/3-1, D-13355 Berlin, Germany
| | - Lothar W Kroh
- Institut für Lebensmitteltechnologie und Lebensmittelchemie, Lebensmittelchemie und Analytik, Technische Universität Berlin , Gustav-Meyer-Allee 25, TIB 4/3-1, D-13355 Berlin, Germany
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16
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Hellwig M, Rückriemen J, Sandner D, Henle T. Unique Pattern of Protein-Bound Maillard Reaction Products in Manuka (Leptospermum scoparium) Honey. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:3532-3540. [PMID: 28415841 DOI: 10.1021/acs.jafc.7b00797] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
As a unique feature, honey from the New Zealand manuka tree (Leptospermum scoparium) contains substantial amounts of dihydroxyacetone (DHA) and methylglyoxal (MGO). Although MGO is a reactive intermediate in the Maillard reaction, very little is known about reactions of MGO with honey proteins. We hypothesized that the abundance of MGO should result in a particular pattern of protein-bound Maillard reaction products (MRPs) in manuka honey. A protein-rich high-molecular-weight fraction was isolated from 12 manuka and 8 non-manuka honeys and hydrolyzed enzymatically. By HPLC-MS/MS, 8 MRPs, namely, N-ε-fructosyllysine, N-ε-maltulosyllysine, carboxymethyllysine, carboxyethyllysine (CEL), pyrraline, formyline, maltosine, and methylglyoxal-derived hydroimidazolone 1 (MG-H1), were quantitated. Compared to non-manuka honeys, the manuka honeys were characterized by high concentrations of CEL and MG-H1, whereas the formation of N-ε-fructosyllysine was suppressed, indicating concurrence reactions of glucose and MGO at the ε-amino group of protein-bound lysine. Up to 31% of the lysine and 8% of the arginine residues, respectively, in the manuka honey protein can be modified to CEL and MG-H1, respectively. CEL and MG-H1 concentrations correlated strongly with the MGO concentration of the honeys. Manuka honey possesses a special pattern of protein-bound MRPs, which might be used to prove the reliability of labeled MGO levels in honeys and possibly enable the detection of fraudulent MGO or DHA addition to honey.
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Affiliation(s)
- Michael Hellwig
- Chair of Food Chemistry, Technische Universität Dresden , D-01062 Dresden, Germany
| | - Jana Rückriemen
- Chair of Food Chemistry, Technische Universität Dresden , D-01062 Dresden, Germany
| | - Daniel Sandner
- Chair of Food Chemistry, Technische Universität Dresden , D-01062 Dresden, Germany
| | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden , D-01062 Dresden, Germany
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Kanzler C, Haase PT, Schestkowa H, Kroh LW. Antioxidant Properties of Heterocyclic Intermediates of the Maillard Reaction and Structurally Related Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7829-7837. [PMID: 27690425 DOI: 10.1021/acs.jafc.6b03398] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
It is well established that a wide range of reductones is formed in the course of the Maillard reaction and that these substances contribute to the oxidative stability of food. The aim of this study was to analyze 12 important heterocyclic intermediates with and without reductone structure as well as structurally related substances under equal conditions to compare their antioxidant properties in detail. For this purpose, five methods were selected including photometrical methods such as the trolox equivalent antioxidant capacity assay and an electron paramagnetic resonance spectroscopic method. Reductones with furan-3-one structure and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one were reducing in all assays, whereas isomaltol and maltol did not react in assays based on the reduction of metal ions because of their complexing abilities. The introduction of protecting groups to the free hydroxyl functions of selected reductones could nearly eliminate their reducing abilities. In addition, the oxidation products of the different reductive heterocycles were compared after treatment with iodine. Mainly short-chained organic acids such as lactic, glycolic, and glyceric acid are formed as result of the degradation, which indicates 1,3-dicarbonyl cleavage reactions of corresponding tricarbonyl compounds as intermediates of the oxidation.
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Affiliation(s)
- Clemens Kanzler
- Institut für Lebensmitteltechnologie und Lebensmittelchemie, Lebensmittelchemie und Analytik, Technische Universität Berlin , Gustav-Meyer-Allee 25, TIB 4/3-1, D-13355 Berlin, Germany
| | - Paul T Haase
- Institut für Lebensmitteltechnologie und Lebensmittelchemie, Lebensmittelchemie und Analytik, Technische Universität Berlin , Gustav-Meyer-Allee 25, TIB 4/3-1, D-13355 Berlin, Germany
| | - Helena Schestkowa
- Institut für Lebensmitteltechnologie und Lebensmittelchemie, Lebensmittelchemie und Analytik, Technische Universität Berlin , Gustav-Meyer-Allee 25, TIB 4/3-1, D-13355 Berlin, Germany
| | - Lothar W Kroh
- Institut für Lebensmitteltechnologie und Lebensmittelchemie, Lebensmittelchemie und Analytik, Technische Universität Berlin , Gustav-Meyer-Allee 25, TIB 4/3-1, D-13355 Berlin, Germany
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18
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Liang Z, Li L, Fu Q, Zhang X, Xu Z, Li B. Formation and elimination of pyrraline in the Maillard reaction in a saccharide-lysine model system. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2555-2564. [PMID: 26260362 DOI: 10.1002/jsfa.7376] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2015] [Revised: 07/21/2015] [Accepted: 08/06/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Pyrraline, a causative factor for various kinds of disease, is also used as a food contaminant to evaluate the formation of advanced glycation end-products (AGEs) in diet foods. In this study, model systems consisting of lysine and different saccharides were heated at different times, temperatures and initial molar ratios of saccharide to lysine under microwave heating conditions in order to investigate the formation of pyrraline. RESULTS Increase in initial molar ratio of saccharide to lysine could significantly promote the formation of pyrraline. Specifically, the pyrraline formation rate was influenced by the structure of saccharides involved in the reaction, and decreased in the following order: lactose > fructose > glucose > sucrose; the highest pyrraline was generated in lactose-lysine models. The maximum pyrraline was formed at 140 °C. Moreover, saccharides and lysine had different effects on the stability of pyrraline. Among the reactants, lysine was the major factor for the instability of pyrraline; a dipyrraline and a crosslink by pyrraline reacting with lysine could be formed. CONCLUSION Pyrraline formation by the saccharide-lysine model system was a dynamic reaction, consisting not only of the pyrraline formation, but also pyrraline elimination with some formation of crosslinks. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Zhili Liang
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
| | - Lin Li
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Quanyi Fu
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
| | - Xia Zhang
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
- School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China
| | - Zhenbo Xu
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
- Department of Microbial Pathogenesis, Dental School, University of Maryland, Baltimore, MD, USA
| | - Bing Li
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
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19
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Tsekovska R, Sredovska-Bozhinov A, Niwa T, Ivanov I, Mironova R. Maillard reaction and immunogenicity of protein therapeutics. World J Immunol 2016; 6:19-38. [DOI: 10.5411/wji.v6.i1.19] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/27/2015] [Revised: 11/24/2015] [Accepted: 12/14/2015] [Indexed: 02/05/2023] Open
Abstract
The recombinant DNA technology enabled the production of a variety of human therapeutic proteins. Accumulated clinical experience, however, indicates that the formation of antibodies against such proteins is a general phenomenon rather than an exception. The immunogenicity of therapeutic proteins results in inefficient therapy and in the development of undesired, sometimes life-threatening, side reactions. The human proteins, designed for clinical application, usually have the same amino acid sequence as their native prototypes and it is not yet fully clear what the reasons for their immunogenicity are. In previous studies we have demonstrated for the first time that interferon-β (IFN-β) pharmaceuticals, used for treatment of patients with multiple sclerosis, do contain advanced glycation end products (AGEs) that contribute to IFN-β immunogenicity. AGEs are the final products of a chemical reaction known as the Maillard reaction or glycation, which implication in protein drugs’ immunogenicity has been overlooked so far. Therefore, the aim of the present article is to provide a comprehensive overview on the Maillard reaction with emphasis on experimental data and theoretical consideration telling us why the Maillard reaction warrants special attention in the context of the well-documented protein drugs’ immunogenicity.
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20
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Rakete S, Nagaraj RH. Identification of Kynoxazine, a Novel Fluorescent Product of the Reaction between 3-Hydroxykynurenine and Erythrulose in the Human Lens, and Its Role in Protein Modification. J Biol Chem 2016; 291:9596-609. [PMID: 26941078 DOI: 10.1074/jbc.m116.716621] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2016] [Indexed: 11/06/2022] Open
Abstract
Kynurenine pathway metabolites and ascorbate degradation products are present in human lenses. In this study, we showed that erythrulose, a major ascorbate degradation product, reacts spontaneously with 3-hydroxykynurenine to form a fluorescent product. Structural characterization of the product revealed it to be 2-amino-4-(2-hydroxy-3-(2-hydroxyethyl)-2H-benzo[b][1,4]oxazin-5-yl)-4-oxobutanoic acid, which we named kynoxazine. Unlike 3-hydroxykynurenine, 3-hydroxykynurenine glucoside and kynurenine were unable to form a kynoxazine-like compound, which suggested that the aminophenol moiety in 3-hydroxykynurenine is essential for the formation of kynoxazine. This reasoning was confirmed using a model compound, 1-(2-amino-3-hydroxyphenyl)ethan-1-one, which is an aminophenol lacking the amino acid moiety of 3-hydroxykynurenine. Ultra-performance liquid chromatography-tandem mass spectrometry analyses showed that kynoxazine is present in the human lens at levels ranging from 0 to 64 pmol/mg lens. Kynoxazine as well as erythrulose degraded under physiological conditions to generate 3-deoxythreosone, which modified and cross-linked proteins through the formation of an arginine adduct, 3-deoxythreosone-derived hydroimidazolone, and a lysine-arginine cross-linking adduct, 3-deoxythreosone-derived hydroimidazolimine cross-link. Ultra-performance liquid chromatography-tandem mass spectrometry quantification showed that 32-169 pmol/mg protein of 3-deoxythreosone-derived hydroimidazolone and 1.1-11.2 pmol/mg protein of 3-deoxythreosone-derived hydroimidazolimine cross-link occurred in aging lenses. Taken together, these results demonstrate a novel biochemical mechanism by which ascorbate oxidation and the kynurenine pathway intertwine, which could promote protein modification and cross-linking in aging human lenses.
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Affiliation(s)
- Stefan Rakete
- From the Department of Ophthalmology, University of Colorado School of Medicine, Aurora, Colorado 80045
| | - Ram H Nagaraj
- From the Department of Ophthalmology, University of Colorado School of Medicine, Aurora, Colorado 80045
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21
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Wilker D, Heinrich AB, Kroh LW. Model Studies on the Antioxidative Effect of Polyphenols in Thermally Treated D-Glucose/L-Alanine Solutions with Added Metal Ions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10973-10979. [PMID: 26634406 DOI: 10.1021/acs.jafc.5b04770] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The influence of different polyphenolic compounds (PPs) on the Maillard reaction in a d-glucose/l-alanine model system with or without metal ions was studied under various reaction conditions. At temperatures up to 100 °C the PPs showed pro-oxidative effects due to their reducing effects on metal ions. This can be explained by a combined redox cycling mechanism of metals and PPs that promotes oxidation in the Maillard reaction. The antioxidative capacities of the PPs were measured with three different assays and correlated directly with their pro-oxidative effects on d-glucosone formation. The degree of the pro-oxidative effect depended not only on the PPs' reducing potential and their antioxidative ability but also on their concentration, the temperature, and the pH value of the model system. At low pH values and temperatures, the PPs were more stable and therefore showed an increased pro-oxidative tendency. In contrast, some of the used PPs were almost completely degraded at temperatures of 130 °C, and the formed polymers were able to complex metal ions. In the absence of these catalyzing ions, the oxidation ratio of d-glucose to d-glucosone was decreased.
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Affiliation(s)
- Daniel Wilker
- Department of Food Chemistry and Food Analysis, Berlin Institute of Technology , Gustav-Meyer-Allee 25, TIB 4/3-1, D-13355 Berlin, Germany
| | - Anna B Heinrich
- Department of Food Chemistry and Food Analysis, Berlin Institute of Technology , Gustav-Meyer-Allee 25, TIB 4/3-1, D-13355 Berlin, Germany
| | - Lothar W Kroh
- Department of Food Chemistry and Food Analysis, Berlin Institute of Technology , Gustav-Meyer-Allee 25, TIB 4/3-1, D-13355 Berlin, Germany
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22
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Hellwig M, Henle T. Backen, Altern, Diabetes: eine kurze Geschichte der Maillard-Reaktion. Angew Chem Int Ed Engl 2014. [DOI: 10.1002/ange.201308808] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Hellwig M, Henle T. Baking, ageing, diabetes: a short history of the Maillard reaction. Angew Chem Int Ed Engl 2014; 53:10316-29. [PMID: 25044982 DOI: 10.1002/anie.201308808] [Citation(s) in RCA: 299] [Impact Index Per Article: 29.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2013] [Revised: 12/12/2013] [Indexed: 01/11/2023]
Abstract
The reaction of reducing carbohydrates with amino compounds described in 1912 by Louis-Camille Maillard is responsible for the aroma, taste, and appearance of thermally processed food. The discovery that non-enzymatic conversions also occur in organisms led to intensive investigation of the pathophysiological significance of the Maillard reaction in diabetes and ageing processes. Dietary Maillard products are discussed as "glycotoxins" and thus as a nutritional risk, but also increasingly with regard to positive effects in the human body. In this Review we give an overview of the most important discoveries in Maillard research since it was first described and show that the complex reaction, even after over one hundred years, has lost none of its interdisciplinary actuality.
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Affiliation(s)
- Michael Hellwig
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden (Germany) http://www.chm.tu-dresden.de/lc1
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24
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Kanzler C, Haase PT, Kroh LW. Antioxidant capacity of 1-deoxy-D-erythro-hexo-2,3-diulose and D-arabino-hexo-2-ulose. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2837-2844. [PMID: 24605798 DOI: 10.1021/jf404322r] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The antioxidant capacity of two 1,2-dicarbonyl compounds, 1-deoxy-d-erythro-hexo-2,3-diulose (1-deoxyglucosone) and d-arabino-hexo-2-ulose (d-glucosone), was investigated. Both compounds are key intermediates of the Maillard reaction, and both possess a reductone-like structure. The reductive potential of the reductones was measured with the trolox equivalent antioxidant capacity (TEAC) assay and the Folin-Ciocalteu reagent (FCR) assay. Their antioxidant capacity set them apart from their precursors and other typical Maillard reaction products. Using electron paramagnetic resonance (EPR) spectroscopy, the special radical scavenging behavior of 1-deoxyglucosone and d-glucosone was measured. Both exhibited a slow, but constant, scavenging ability over the course of several hours, even days. It was postulated that this characteristic behavior is caused by the isomeric composition and the transformation to the particular antioxidant form. Reaction mixtures of 1-deoxyglucosone showed a correlation between the decrease of antioxidant properties and the decomposition of 1-deoxyglucosone.
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Affiliation(s)
- Clemens Kanzler
- Department of Food Chemistry and Food Analysis, Berlin Institute of Technology , Gustav-Meyer-Allee 25, TIB 4/3-1, D-13355 Berlin, Germany
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25
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Yuen TY, Eaton SE, Woods TM, Furkert DP, Choi KW, Brimble MA. A Maillard Approach to 2-Formylpyrroles: Synthesis of Magnolamide, Lobechine and Funebral. European J Org Chem 2014. [DOI: 10.1002/ejoc.201301639] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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26
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Smuda M, Glomb MA. Fragmentation pathways during Maillard-induced carbohydrate degradation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:10198-208. [PMID: 23425499 DOI: 10.1021/jf305117s] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
The Maillard reaction network with focus on the chemistry of dicarbonyl structures causes considerable interest of research groups in food chemistry and medical science, respectively. Dicarbonyl compounds are well established as the central intermediates in the nonenzymatic browning reaction and have been verified to be responsible for advanced glycation endproduct (AGE) formation. A multitude of Maillard dicarbonyls covering the range of the intact carbon backbone down to C3 and C2 fragments were detected in several carbohydrate systems, for example, in glucose, maltose, or ascorbic acid reactions. By definition, dicarbonyls with a C2-C5 carbon backbone must originate by fission of the original carbon skeleton. The present review deals with the five major mechanisms reported in the literature for dicarbonyl decomposition: (i) retro-aldol fragmentation, (ii) hydrolytic α-dicarbonyl cleavage, (iii) oxidative α-dicarbonyl cleavage, (iv) hydrolytic β-dicarbonyl cleavage, and (v) amine-induced β-dicarbonyl cleavage.
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Affiliation(s)
- Mareen Smuda
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg , Kurt-Mothes-Strasse 2, 06120 Halle/Saale, Germany
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27
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Release of pyrraline in absorbable peptides during simulated digestion of casein glycated by 3-deoxyglucosone. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2027-5] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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28
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Woods TM, Cooper GJS, Brimble MA. Synthesis of stable isotope-labelled monolysyl advanced glycation endproducts. Amino Acids 2013; 45:319-25. [DOI: 10.1007/s00726-013-1498-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2013] [Accepted: 04/05/2013] [Indexed: 11/29/2022]
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29
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Bornik MA, Kroh LW. D-Galacturonic acid as a highly reactive compound in nonenzymatic browning. 1. Formation of browning active degradation products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3494-3500. [PMID: 23495718 DOI: 10.1021/jf303855s] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Thermal treatment of an aqueous solution of D-galacturonic acid at pH 3, 5, and 8 led to rapid browning of the solution and to the formation of carbocyclic compounds such as reductic acid (2,3-dihydroxy-2-cyclopenten-1-one), DHCP (4,5-dihydroxy-2-cyclopenten-1-one), and furan-2-carbaldehyde, as degradation products in weak acidic solution. Studies on their formation revealed 2-ketoglutaraldehyde as their common key intermediate. Norfuraneol (4-hydroxy-5-methyl-3-(2H)-furanone) is a typical alkaline degradation product and formed after isomerization. Further model studies revealed reductic acid as an important and more browning active compound than furan-2-carbaldehyde, which led to a red color of the model solution. This red-brown color is also characteristic of thermally treated uronic acid solutions.
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Affiliation(s)
- Maria-Anna Bornik
- Institute of Food Technology and Food Chemistry, Technical University of Berlin, Berlin, Germany
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30
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Pfeifer YV, Haase PT, Kroh LW. Reactivity of thermally treated α-dicarbonyl compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3090-3096. [PMID: 23432453 DOI: 10.1021/jf302959k] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The degradation reaction of thermally treated 3-deoxy-d-erythro-hexos-2-ulose and methylglyoxal, both key intermediates in Maillard chemistry, was investigated. Different analytical strategies were accomplished to cover the broad range of formed products and their different chemical behavior. These involved HPLC-DAD and accordingly LC/MS analysis of the quinoxaline derivates, GC/MS analysis of the acetylated quinoxalines, and GC-FID analysis of the decyl ester of acetic acid. As a main degradation product of 3-deoxy-d-erythro-hexos-2-ulose, 5-(hydroxymethyl)furfural could be identified. At alkaline pH values, 3-deoxy-d-erythro-hexos-2-ulose generated various acids but no colored products. In contrast, thermal treatment of methylglyoxal yielded high molecular weight, brownish products. A dimer of methylglyoxal, first precursor for aldol-based polymerization of methylglyoxal, could be clearly identified by GC/MS.
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Affiliation(s)
- Yvonne V Pfeifer
- Institute of Food Technology and Food Chemistry, Technical University of Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
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31
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Degen J, Hellwig M, Henle T. 1,2-dicarbonyl compounds in commonly consumed foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7071-7079. [PMID: 22724891 DOI: 10.1021/jf301306g] [Citation(s) in RCA: 256] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
1,2-Dicarbonyl compounds, formed from carbohydrates during thermal processing in the course of caramelization and Maillard reactions, are intensively discussed as precursors for advanced glycation endproducts in foods and in vivo. To obtain information about the uptake of individual compounds with commonly consumed foods, a comprehensive analysis of the content of 3-deoxyglucosone (3-DG), 3-deoxygalactosone (3-DGal), and methylglyoxal (MGO) together with 5-hydroxymethylfurfural (HMF) in 173 food items like bakery products, pasta, nonalcoholic and alcoholic beverages, sweet spreads, and condiments was performed. Following suitable cleanup procedures, 1,2-dicarbonyl compounds were quantitated after derivatization with o-phenylenediamine via RP-HPLC with UV detection. 3-DG proved to be the predominant 1,2-dicarbonyl compound with concentrations up to 410 mg/L in fruit juices, 2622 mg/L in balsamic vinegars, and 385 mg/kg in cookies, thus exceeding the corresponding concentrations of HMF. 3-DGal was found to be of relevance in many foods even in the absence of galactose. MGO was only of minor quantitative importance in all foods studied, except for manuka honey. Dietary intake was estimated to range between 20 and 160 mg/day for 3-DG and 5 and 20 mg/day for MGO, respectively.
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Affiliation(s)
- Julia Degen
- Institute of Food Chemistry, Technische Universität Dresden, Dresden, Germany
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32
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Hellwig M, Henle T. Quantification of the Maillard reaction product 6-(2-formyl-1-pyrrolyl)-l-norleucine (formyline) in food. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1738-3] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Smuda M, Glomb MA. Novel insights into the maillard catalyzed degradation of maltose. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:13254-64. [PMID: 22122608 DOI: 10.1021/jf203346b] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Numerous investigations concerning Maillard degradation of carbohydrates clearly depict the important impact of α-dicarbonyl compounds on changes occurring during preparation of food or physiological processes in vivo. To study the formation of these reactive intermediates during degradation of maltose in the presence of lysine, α-dicarbonyl compounds were isolated, identified and quantified after reaction with o-phenylenediamine to form their stable quinoxaline derivatives. Maltosone and 1,4-dideoxyglucosone were synthesized and incubated independently with lysine to investigate follow-up products and to gain further insights into the complex degradation mechanisms. Glyoxylic acid as a dicarbonyl structure and 5,6-dihydroxy-2,3-dioxohexanal as a 1,2,3-tricarbonyl compound were established as novel Maillard degradation products of maltose. Conducted experiments unequivocally demonstrated that inter- and intramolecular redox reactions are of major importance during degradation of disaccharides. 1,4-Dideoxyglucosone, 1-lysino-1,4-dideoxyglucosone, 5,6-dihydroxy-2,3-dioxohexanal, 3,4-dideoxypentosone and glyoxylic acid were found to be the central intermediates involved in the redox chemistry. With the present study we deliver a comprehensive overview on the mechanisms behind α-dicarbonyl compounds evolving from Maillard degradation of maltose.
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Affiliation(s)
- Mareen Smuda
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Strasse 2, 06120 Halle/Saale, Germany
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34
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Schwietzke U, Malinowski J, Zerge K, Henle T. Quantification of Amadori products in cheese. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1509-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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35
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Hellwig M, Geissler S, Matthes R, Peto A, Silow C, Brandsch M, Henle T. Transport of Free and Peptide-Bound Glycated Amino Acids: Synthesis, Transepithelial Flux at Caco-2 Cell Monolayers, and Interaction with Apical Membrane Transport Proteins. Chembiochem 2011; 12:1270-9. [DOI: 10.1002/cbic.201000759] [Citation(s) in RCA: 119] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2010] [Indexed: 02/02/2023]
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36
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Analysis of 5-hydroxymethyl-2-furoic acid (HMFA) the main metabolite of alimentary 5-hydroxymethyl-2-furfural (HMF) with HPLC and GC in urine. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.05.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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37
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Hellwig M, Degen J, Henle T. 3-deoxygalactosone, a "new" 1,2-dicarbonyl compound in milk products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:10752-10760. [PMID: 20822095 DOI: 10.1021/jf102388v] [Citation(s) in RCA: 93] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
1,2-Dicarbonyl compounds are formed in food during Maillard and caramelization reactions. 3-Deoxy-D-threo-hexos-2-ulose (3-deoxygalactosone, 3-DGal) and galactosone, two 1,2-dicarbonyl compounds originating from the degradation of galactose, were synthesized and converted to the respective quinoxalines, which were characterized by NMR spectroscopy. Analytical separation of the quinoxalines from the epimeric glucose-derived quinoxalines of 3-deoxyglucosone (3-DG) and glucosone was achieved by RP-HPLC on an RP-phenyl column. This method was used to study the relevance of galactose-derived 1,2-dicarbonyl compounds in a variety of foods. 3-DG and 3-DGal were quantified besides 3-deoxypentosone, methylglyoxal, and glyoxal after derivatization with o-phenylenediamine in lactose-hydrolyzed UHT milk, ranging from 2.5 to 18 mg/L and from 2.0 to 11 mg/L, respectively. The concentrations of both compounds tended to be higher in other lactose-hydrolyzed food items as well. During storage of lactose-hydrolyzed milk, the concentrations of the 3-deoxyhexosones first increased, but especially the concentration of 3-DGal tended to decrease on prolonged storage, pointing to lower stability of the compound. 3-DGal was also detected in galactose-free food items such as apple juice and beer. The possible formation of 3-DGal from 3-DG by 3,4-dideoxyglucosone-3-ene as an intermediate is discussed. Compared to the relatively high concentrations of 3-DG and 3-DGal, 3-deoxypentosone, methylglyoxal, and glyoxal were of only minor quantitative importance in all foods studied.
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Affiliation(s)
- Michael Hellwig
- Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
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Pfeifer YV, Kroh LW. Investigation of reactive alpha-dicarbonyl compounds generated from the Maillard reactions of L-methionine with reducing sugars via their stable quinoxaline derivatives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:8293-8299. [PMID: 20572669 DOI: 10.1021/jf1008988] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The formation of alpha-dicarbonyl compounds was investigated in methionine-catalyzed (Maillard reaction) thermal degradation of d-glucose, maltose, and dextrin 10 at three different pH values (3, 5, and 8). The alpha-dicarbonyl compounds were trapped as quinoxalines and could be quantified by HPLC and GC-MS. Formation of 1,4-dideoxypentodiulose from hexoses and disaccharides was evidenced for the first time. The use of l-methionine as the amino compound for the formation of 1,4-dideoxypentodiulose in model systems is explained. Furthermore, it could be shown that methionine has great effect on the formation of specific alpha-dicarbonyl compounds. At various pH values and also by application of mono-, di-, and oligosaccharides in all model reactions, 3-deoxyhexosulose and 1,4-dideoxypentodiulose were generated preferentially.
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Affiliation(s)
- Yvonne V Pfeifer
- Institute of Food Technology and Food Chemistry, Technical University of Berlin, Berlin, Germany
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Spanneberg R, Osswald F, Kolesov I, Anton W, Radusch HJ, Glomb MA. Model studies on chemical and textural modifications in gelatin films by reaction with glyoxal and glycolaldehyde. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:3580-3585. [PMID: 20232905 DOI: 10.1021/jf9039827] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The present study investigated chemically modified gelatin biopolymer films. Gelatin solutions were treated with glyoxal and glycolaldehyde, respectively, at concentrations ranging from 0.25 to 7.5 wt % based on gelatin. From these solutions, films were produced under defined conditions and characterized with different chemical and physical methods. N(epsilon)-carboxymethyllysine (CML), glyoxal-derived lysine dimer (GOLD), and 5-(2-imino-5-oxo-1-imidazolidinyl)norvaline (imidazolinone) were analyzed as chemical parameters for protein modification by reversed-phase high-performance liquid chromatography (RP-HPLC) and fluorescence detection after post-column o-phthaldialdehyde derivatization. An increase in the content of these substances with increasing concentrations of carbonyl modifiers correlated with the loss of available free lysine and arginine residues. Swelling, solubility, and mechanical properties (Young's modulus, stress and strain at break) showed the relationship with the degree of monovalent modification and cross-linking as well. The determination of unreacted glyoxal and glycolaldehyde suggested a different mechanism of cross-linking induced by glyoxal versus glycolaldehyde as reactive intermediates in Maillard chemistry.
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Affiliation(s)
- Robert Spanneberg
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Strasse 2, Halle/Saale, Germany
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Formyline, a new glycation compound from the reaction of lysine and 3-deoxypentosone. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1237-3] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Voigt M, Glomb MA. Reactivity of 1-deoxy-D-erythro-hexo-2,3-diulose: a key intermediate in the maillard chemistry of hexoses. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:4765-4770. [PMID: 19422225 DOI: 10.1021/jf900459x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Degradation of 1-deoxyhexo-2,3-diulose, a key intermediate in Maillard chemistry, in the presence of l-alanine under moderate conditions (37 and 50 degrees C) was investigated. Different analytical strategies were accomplished to cover the broad range of products formed and their differing chemical properties. These involved GC-MS analysis of trimethylsilyl and O-benzyloxime trimethylsilyl derivatives (after reaction with O-benzylhydroxylamine and N,O-bis(trimethylsilyl)acetamide), GC-FID analysis of the decyl ester of acetic acid (after reaction with decyl chloroformate), and HPLC-UV analysis of quinoxaline derivatives (after reaction with o-phenylenediamine). Among the compounds identified were carboxylic acids (glyceric acid and acetic acid) that can be seen as stable Maillard end-products. However, the formation of dicarbonyls (3,4-dihydroxy-2-oxobutanal, 1-hydroxybutane-2,3-dione, and 4-hydroxy-2-oxobutanal) and of hydroxycarbonyls (acetol) was verified presenting unstable, reactive Maillard intermediates. Results confirmed that beta-dicarbonyl cleavage is a very important pathway within the degradation of 1-deoxyhexo-2,3-diulose. Other reactions taking place include enolization, water elimination, and oxidation.
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Affiliation(s)
- Michael Voigt
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Halle/Saale, Germany
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Carbohydrates. Food Chem 2008. [DOI: 10.1007/978-3-540-69934-7_5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Spiteller G. Peroxyl radicals are essential reagents in the oxidation steps of the Maillard reaction leading to generation of advanced glycation end products. Ann N Y Acad Sci 2008; 1126:128-33. [PMID: 18448806 DOI: 10.1196/annals.1433.031] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Polyunsaturated fatty acids (PUFAs) are incorporated in all membranes of mammalian and plant cells and are extremely sensitive to oxygen. This property is used in nature to respond to any changes in cell membrane structure. In the first step of a response, lipid hydroperoxide molecules are generated. An increasing impact switches the enzymatic reaction to a nonenzymatic one by generation of lipid peroxyl radicals, which attack sugars by oxidation. In the course of these reactions, hydrogen peroxyl radicals are generated, resembling lipid peroxyl radicals in their reactivity. The reactions induced by these radicals are not under genetic control, they attack nearly all types of biological molecules (such as proteins, lipids, and sugars), and are responsible for the deleterious cell alterations in aging and age-related diseases (such as diabetes, Alzheimer's disease, or atherosclerosis) and probably also in autoimmune diseases, which involve sugars at the cell membranes. Lipid peroxidation processes are induced by heating fats, meat, and other nutritional products. The oxidation products generated by consumption of heated food cause damage of mammalian cells. The deleterious reactions can be partly reduced by consumption of plants and/or algae. These contain, among other well-known antioxidants, furan fatty acids, which are important scavengers of peroxyl radicals.
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Affiliation(s)
- Gerhard Spiteller
- Institute of Organic Chemistry, University of Bayreuth, Bayreuth, Germany.
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Hegele J, Buetler T, Delatour T. Comparative LC–MS/MS profiling of free and protein-bound early and advanced glycation-induced lysine modifications in dairy products. Anal Chim Acta 2008; 617:85-96. [DOI: 10.1016/j.aca.2007.12.027] [Citation(s) in RCA: 82] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2007] [Revised: 12/18/2007] [Accepted: 12/19/2007] [Indexed: 11/24/2022]
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Kroh LW, Fiedler T, Wagner J. α-Dicarbonyl Compounds-Key Intermediates for the Formation of Carbohydrate-based Melanoidins. Ann N Y Acad Sci 2008; 1126:210-5. [DOI: 10.1196/annals.1433.058] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Korostova SE, Mikhaleva AI, Trofimov BA. Bipyrroles, furyl- and thienylpyrroles. RUSSIAN CHEMICAL REVIEWS 2007. [DOI: 10.1070/rc1999v068n06abeh000451] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Stoesser R, Klein J, Peschke S, Zehl A, Cämmerer B, Kroh LW. On the time behaviour of the concentration of pyrazinium radical cations in the early stage of the Maillard reaction. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2007; 67:1161-8. [PMID: 17101290 DOI: 10.1016/j.saa.2006.10.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2006] [Accepted: 10/03/2006] [Indexed: 05/12/2023]
Abstract
During the early stage of the Maillard reaction pyrazinium radical cations were detected by ESR within the reaction system d-glucose/glycine. The spectra were characterized by completely resolved hyperfine structure. The partial pressure of oxygen and the radical concentrations were measured directly in the reaction mixture by ESR using solutions of the spin probe TEMPOL and of DPPH, respectively. There are quantitative and qualitative relations of the actual concentration of the radical ions to the partial pressure of oxygen, the temperature-time regime and the mechanical mixing of the reaction system. These macroscopic parameters significantly affect both the induction period and the velocity of the time-dependent formation of free radicals. From in situ variations of p(O2) and p(Ar) including the connected mixing effects caused by the passing the gases through the reaction mixture, steric and chemical effects of the stabilization of the radical ions were established. The determination of suitable and relevant conditions for stabilization and subsequent radical reactions contributes to the elucidation of the macroscopically known antioxidant activity of Maillard products.
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Affiliation(s)
- Reinhard Stoesser
- Institute of Chemistry, Humboldt University of Berlin, Brook-Taylor-Str. 2, 12489 Berlin, Germany
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Holland JP, Aigbirhio FI, Betts HM, Bonnitcha PD, Burke P, Christlieb M, Churchill GC, Cowley AR, Dilworth JR, Donnelly PS, Green JC, Peach JM, Vasudevan SR, Warren JE. Functionalized Bis(thiosemicarbazonato) Complexes of Zinc and Copper: Synthetic Platforms Toward Site-Specific Radiopharmaceuticals. Inorg Chem 2006; 46:465-85. [PMID: 17279826 DOI: 10.1021/ic0615628] [Citation(s) in RCA: 119] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Two new types of unsymmetrical bis(thiosemicarbazone) proligands and their neutral zinc(II) and copper(II) complexes have been synthesized. These bifunctional ligands both chelate the metal ions and provide pendent amino groups that can be readily functionalized with biologically active molecules. Functionalization has been demonstrated by the synthesis of three water-soluble glucose conjugates of the new zinc(II) bis(thiosemicarbazonato) complexes, and their copper(II) analogues have been prepared in aqueous solution via transmetalation. A range of techniques including NMR, electron paramagnetic resonance, cyclic voltammetry, high-performance liquid chromatography (HPLC), UV/vis, and fluorescence emission spectroscopy have been used to characterize the complexes. Four compounds, including two zinc(II) complexes, have been characterized by X-ray crystallography. The connectivity and conformation of the glucose conjugates have been assigned by NMR spectroscopy. Time-dependent density functional theory calculations have been used to assign the electronic transitions of the copper(II) bis(thiosemicarbazonato) chromophore. Two copper-64-radiolabeled complexes, including one glucose conjugate, have been prepared and characterized using radio-HPLC, and transmetalation is shown to be a viable method for radiolabeling compounds with copper radionuclides. Preliminary cell washout studies have been performed under normoxic conditions, and the uptake and intracellular distribution have been studied using confocal fluorescence microscopy.
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Affiliation(s)
- Jason P Holland
- Chemistry Research Laboratory, Department of Chemistry, University of Oxford, 12 Mansfield Road, Oxford OX1 3TA, United Kingdom
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Abstract
Epidemiological changes within the next decades will lead to an increase in the world population and to life expectancy. These changes will in turn lead to an increase in age correlated lens opacities and cataracts. Intensive research on cataract formation therefore becomes more and more important for socioeconomic reasons. In addition to the known risk factors, increased attention is currently being paid to oxidative processes. Typically, changes in the old lens are caused by the failure of protective systems and an accumulation of metabolic end-products and their influence on light transmission. Advanced glycation end-products and their potential inhibition seem to play a key role.
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Affiliation(s)
- J Dawczynski
- Klinik für Augenheilkunde, Universitätsklinikum Jena, Bachstrasse 18, 07743 Jena.
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