Kinetics of the reaction of 3-deoxyhexosulose with thiols

Inhibitory effect of thiol compounds on browning precursors and intermediates in sorbitol/glycine system

BACKGROUND

Sorbitol as a sweetener is often thought to be unable to participate in the Maillard reaction causing browning. However, browning of a system was found to be significant when sorbitol was mixed with glycine and heated. The thiol compounds glutathione and cysteine were added to the system, and the inhibition mechanism of the two on the browning of the system was studied by combining the changes of precursor substances, intermediate products and browning degree.

RESULTS

When the concentration of thiol compounds reached 25 mg mL-1, both could make the browning inhibition of the system more than 80%, and the accumulated glucose concentration was reduced to <35% of the control. The production of 3-deoxyglucosone, a precursor of melanoidin, was significantly reduced.

CONCLUSION

Glutathione and cysteine directly inhibited the production of substrates in the sorbitol/glycine system, reduced glucose accumulation through competitive consumption and captured highly active intermediates through sulfhydryl groups. This has implications for the browning control of food systems containing sugar alcohols. © 2024 Society of Chemical Industry.

Quantitation of 3-deoxyglucosone levels in human plasma

3-Deoxyglucosone (3DG), a reactive dicarbonyl, is an important intermediate in the formation of advanced glycation end products (AGEs). The AGEs are particularly important in diabetes since they have been correlated with the development of diabetic complications. Consequently, measurements of 3DG are likely to provide valuable insights into the role of this metabolite in the etiology of diabetic complications. While several methods of 3DG quantitation in human plasma have been previously published, a significant discrepancy (over 30-fold) exists in the reported values. Knecht et al. (Arch. Biochem. Biophys. 294, 130-137, 1992) have reported the levels of plasma 3DG in normoglycemics to be 61 nM, using a GC/MS procedure. In contrast to this, Niwa et al. (Biochem. Biophys. Res. Commun. 196, 837-843, 1993) reported 3DG levels to be 1800 nM in normoglycemics, using a totally independent GC/MS method. To resolve this disagreement and fill the need for a robust assay for this dicarbonyl, suitable for absolute quantitation, a GC/MS procedure was devised for its measurement. Plasma samples were deproteinized either by ultrafiltration or by addition of ethanol as described by Niwa et al. (Biochem. Biophys. Res. Commun. 196, 837-843, 1993). 3DG in the ultrafiltrate or the supernatant was conjugated with 2,3-diamino-naphthalene to produce a stable adduct which was then converted to a silyl ether and analyzed by GC/MS. The analyte was monitored by selected ion monitoring at an m/z of 295 and 306 and quantitated using an internal standard of [U-13C]3DG. Using this approach, 3DG levels in plasma deproteinized by ultrafiltration were found to be significantly elevated from 58.5 +/- 14 (SD) nM in normoglycemics to 98.5 +/- 34 (SD) nM in type I diabetics. When deproteinization of the plasma was carried out using ethanol, the levels of 3DG from normoglycemic plasma were similar to those reported by Niwa et al. (1710 +/- 750 (SD) nM). These results suggest that 3DG levels measured by ultrafiltration may represent the free circulating 3DG and those obtained by ethanol extraction may represent aform of 3DG bound to a macromolecule (presumbaly protein).

Chemistry of sulphiting agents in food

The main reason for the reactivity of sulphites in food is the nucleophilicity of the sulphite ion. The factors which determine the activity of this nucleophile are summarized and critically evaluated for concentrated systems, e.g. dehydrated foods. The distinction between free and bound sulphite is explained, and reversible binding of the additive in beverages and dehydrated foods is discussed with reference to simple theory of chemical equilibrium. The inhibition of non-enzymic browning reactions accounts for a large proportion of sulphite which undergoes irreversible reaction in concentrated foods. The mechanisms of reactions between sulphite species and intermediates in the model Maillard reaction, glucose+glycine, are considered in depth together with supporting kinetic data. An interesting feature is the fact that sulphites seem to catalyse the reactions they are added to control. Implications of this to the level of use of sulphite are discussed. Reaction products from the inhibition of Maillard browning include 3,4-dideoxy-4-sulphohexosulose which is formed initially and polymeric substances which arise from the reaction of sulphites with melanoidins. A proportion of sulphite added to food becomes converted to sulphate. Mechanisms of autoxidation are critically appraised in view of the presence of considerable concentrations of antioxidants in foods. The autoxidation of sulphite involves reactive free radical intermediates which include effective oxidizing agents. Thus, a pro-oxidant effect by the additive is possible and demonstrable in model system experiments.

Kinetics and mechanism of the reaction between 3-deoxyhexosulose and thiols

The kinetics of the reaction of 3-deoxyhexosulose, DH, with mercaptoethanol, ME, and glutathione, GSH, resemble those of the DH-sulphite reaction, but the stoichiometry of the DH-thiol reaction is 1:2 unlike that of the DH-sulphite reaction which is 1:1. However, the rate determining step in all these reactions is the spontaneous conversion of DH to a reactive intermediate, followed by a rapid reaction of this intermediate with the nucleophile. This is also true of the reaction between DH and N-acetylcysteine, NAC, but this thiol is less reactive than ME or GSH and less than one mole of NAC reacts with each mole of DH. Evidence for instability of NAC at pH 5.5 is presented. Aminothiols (cysteine, homocysteine, cysteamine) undergo a fast reaction with DH followed by a slow release of thiol. The initial reaction is probably formation of a thiazolidine. In the case of cysteine and homocysteine it is suggested that the subsequent slow step is a Strecker degradation reaction. The kinetic behaviour of thiols in cabbage homogenates is reported.

Inhibition of browning by sulfites

The present state of understanding of the mechanisms by which sulfites inhibit browning reactions in food is reviewed. The difficulties of specifying the composition of sulfur(IV) oxospecies in sulfited foods arise from the existence of labile equilibria between SO2, HSO3-, SO3(2-) and S2O5(2-), whose position depends on concentration, ionic strength and the presence of non-electrolytes. A proportion of the additive is also found in a reversibly bound form. The main reason why sulfites are able to inhibit a wide range of browning reactions is the nucleophilic reactivity of sulfite ion. The mechanism of reactions between sulfite species and intermediates in the model Maillard browning reaction, glucose + glycine, are considered in depth and are supported by kinetic data. A most interesting feature is the fact that sulfites seem to catalyse the reactions they are added to control. Reaction products include 3,4-dideoxy-4-sulfohexosulose which is formed initially and polymeric substances arise from the reaction of sulfite species with melanoidins. It is found that melanoidins from glucose + glycine react with sulfite to such an extent that one sulfur atom is incorporated for every two glucose molecules used to make up the polymer. The mechanisms of inhibition of ascorbic acid browning, enzymic browning and lipid browning are reviewed briefly. The known toxicological consequences of the formation of reaction products when sulfites are used for the control of Maillard browning give little cause for concern. Little is known of the implications of the formation of reaction products during the inhibition of other forms of browning. Consideration of the requirements for alternatives to sulfites is given.