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Guo K, Lin X, Duan N, Lu C, Wang Z, Wu S. Detection of acrylamide in food based on MIL-glucose oxidase cascade colorimetric aptasensor. Anal Chim Acta 2024; 1288:342150. [PMID: 38220284 DOI: 10.1016/j.aca.2023.342150] [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: 11/23/2023] [Revised: 12/15/2023] [Accepted: 12/15/2023] [Indexed: 01/16/2024]
Abstract
BACKGROUND Maillard reaction involves the polymerization, condensation, and other reactions between compounds containing free amino groups and reducing sugars or carbonyl compounds during heat processing. This process endows unique flavors and colors to food, while it can also produce numerous hazards. Acrylamide (AAm) is one of Maillard's hazards with neurotoxicity and carcinogenicity, these effects can trigger mutations and alternations in gene expression in human cells and accelerate organ aging. An accurate and reliable acrylamide detection method with high sensitivity and specificity for future regulatory activities is urgently needed. RESULTS Herein, we constructed a colorimetric aptasensor with the hybridization of MIL-glucose oxidase (MGzyme)-cDNA and magnetic nanoparticle-aptamer (MNP-Apt) to specifically detect AAm. The incorporation of MB-Apt and AAm released MGzyme-cDNA in the supernatant, took the supernatant out, with the addition of glucose and TMB, MGzyme would oxidize glucose, the resulting •OH facilitated the oxidation of colorless TMB to blue ox-TMB. The absorbance value at 652 nm, which indicates the characteristic absorption peak of ox-TMB, exhibited a proportion to the concentration of AAm. MGzyme avoided the addition of harmful intermediate H2O2 and created an acid microenvironment for the catalytic reaction. MNP-Apt possessed the advantages of high specificity and simplified separation. Under optimal conditions, this method displayed a linear range of 0.01-100 μM with the limit of detection of 1.53 nM. With the spiked analysis data cross-verified by ELISA kit, this aptasensor was proven to specifically detect AAm at low concentrations. SIGNIFICANCE This colorimetric aptasensor was the integration of aptamer and the enzyme-cascade system, which could broaden the applicable range of enzyme-cascade system, break the limits of specific detection of substrates, eliminate the need for harmful intermediates, improve the reaction efficiency, implement the specific detection, whilst enabling the accurate detection of AAm. Given these remarkable performances, this method has shown significant potential in the field of food safety inspection.
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Affiliation(s)
- Kaixi Guo
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122, China
| | - Xianfeng Lin
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122, China
| | - Nuo Duan
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122, China
| | - Chunxia Lu
- Institute of Animal Husbandry and Veterinary Science, Xinjiang Academy of Agriculture and Reclamation Sciences, Shihezi, 83200, China
| | - Zhouping Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122, China
| | - Shijia Wu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122, China.
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Mossine VV, Mawhinney TP. 1-Amino-1-deoxy-d-fructose ("fructosamine") and its derivatives: An update. Adv Carbohydr Chem Biochem 2023; 83:1-26. [PMID: 37968036 DOI: 10.1016/bs.accb.2023.10.001] [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
1-Amino-1-deoxy-d-fructose (fructosamine, FN) derivatives are omnipresent in all living organisms, as a result of non-enzymatic condensation and Amadori rearrangement reactions between free glucose and biogenic amines such as amino acids, polypeptides, or aminophospholipids. Over decades, steady interest in fructosamine was largely sustained by its role as a key intermediate structure in the Maillard reaction that is responsible for the organoleptic and nutritional value of thermally processed foods, and for pathophysiological effects of hyperglycemia in diabetes. New trends in fructosamine research include the discovery and engineering of FN-processing enzymes, development of advanced tools for hyperglycemia monitoring, and evaluation of the therapeutic potential of both fructosamines and FN-recognizing proteins. This article covers developments in the field of fructosamine and its derivatives since 2010 and attempts to ascertain challenges in future research.
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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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Baker DC. Preface. Adv Carbohydr Chem Biochem 2023; 83:ix-x. [PMID: 37968039 DOI: 10.1016/s0065-2318(23)00014-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2023]
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4
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Song Y, Ding Z, Peng Y, Wang J, Zhang T, Yu Y, Wang Y. Acrylamide formation and aroma evaluation of fried pepper sauce under different exogenous Maillard reaction conditions. Food Chem X 2022; 15:100413. [PMID: 36211726 PMCID: PMC9532790 DOI: 10.1016/j.fochx.2022.100413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 07/14/2022] [Accepted: 08/04/2022] [Indexed: 11/13/2022] Open
Abstract
Explore the feasibility of adding Maillard reaction substrates to enhance the aroma of fried pepper sauce; Detection of volatile flavor substances and acrylamide in fried pepper sauce by GC-TOF-MS and GC–MS technique; Flavor changes in different fried pepper sauce samples were analyzed by PLS-DA and ROAV method; Comparative analysis of flavor and acrylamide hazards in different Maillard reaction substrates treatment groups.
To explore the impact of the Maillard reaction on fried pepper sauce (FPS) flavor and safety quality, acrylamide and volatile organic compounds (VOCs) were measured in FPS. Acrylamide was detected in 10 Maillard treated groups and a total of 110 VOCs were identified, mainly aldehydes, ketones, alcohols, acids, etc., but the content of each group differed. Partial least squares discriminant analysis showed that acrylamide in white sugar-sodium glutamate group and xylose-soy peptide group processing accumulated most acrylamide and least VOCs; Lactose-glycine, lactose-cysteine, lactose-soy peptide, and white sugar-glycine groups were positively correlated with typical Maillard reaction product (2,3-Dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-One); Xylose-glycine, xylose-cysteine, and white sugar-cysteine groups were weakly correlated with typical products, but positively correlated with most VOCs, whereas white sugar-cysteine group lipids showed high oxidation levels. Although white sugar-soy peptide group is not harmful on acrylamide, it has little correlation with VOCs with large responses. Conventional excipient group aroma is relatively simple with a fresh fatty taste, whereas xylose-glycine, xylose-cysteine, xylose-soy peptide, lactose-glycine, and white sugar-cysteine groups all present basic fresh and fatty tastes; lactose-cysteine group has a fruity base note; and lactose-soybean peptide, white sugar-glycine, and white sugar-soybean peptide groups have a fruity base note on an unpleasant fatty aroma. Therefore, processing different exogenous Maillard reaction substrates can achieve FPS aroma regulation and reduce acrylamide harm.
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Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties. Food Chem 2022; 393:133416. [DOI: 10.1016/j.foodchem.2022.133416] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 05/26/2022] [Accepted: 06/04/2022] [Indexed: 12/28/2022]
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Zhou R, Yang C, Xie T, Zhang J, Wang C, Ma Z, Zhang L. Angiotensin-converting enzyme inhibitory activity of four Amadori compounds (ACs) and mechanism analysis of N-(1-Deoxy-D-fructos-1-yl)-glycine (Fru-Gly). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113242] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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Zhou R, Yang C, Xie T, Zhang J, Wang C, Ma Z, Zhang L. Angiotensin-Converting Enzyme (ACE) Inhibitory Activity and Mechanism Analysis of N-(1-Deoxy-d-fructos-1-yl)-histidine (Fru-His), a Food-Derived Amadori Compound. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2179-2186. [PMID: 35148100 DOI: 10.1021/acs.jafc.1c05583] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
N-(1-Deoxy-d-fructos-1-yl)-histidine (Fru-His), one of the Amadori compounds, widely presents in processed foods, and its potential functional activities have attracted extensive attention in recent years. In this work, the angiotensin-converting enzyme (ACE) inhibitory activity and mechanism of Fru-His were investigated. The IC50 value of Fru-His was 0.150 ± 0.019 mM, and there was no obvious degradation of Fru-His after digestion simulation, showing that Fru-His has good ACE inhibition and digestive stability. Fru-His was a competitive inhibitor according to the enzyme inhibition kinetic analysis. The interaction between ACE and Fru-His occurred spontaneously mainly through hydrogen bonding, and the process was accompanied by fluorescence quenching and the alteration of the secondary structure of ACE. The molecular docking data supported the above results. Fru-His was attached to ACE's S1 active pocket through hydrogen bonds and interacted with zinc ions in active sites. The present study demonstrates that food-derived Fru-His has the potential to relieve hypertension.
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Affiliation(s)
- Renjie Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, P. R. China
| | - Cheng Yang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, P. R. China
| | - Ting Xie
- Technical Center of Hefei Customs, Hefei 230041, Anhui, P. R. China
| | - Jian Zhang
- College of Food, Shihezi University, Beisi Road, Shihezi 832003, Xinjiang, P. R. China
| | - Chenqiang Wang
- Technology Center, Xinjiang Guannong Fruit & Antler Group Co., Ltd., Korla City 841000, Xinjiang, P. R. China
| | - Ziqiang Ma
- Technology Center, Xinjiang Guannong Fruit & Antler Group Co., Ltd., Korla City 841000, Xinjiang, P. R. China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, P. R. China
- College of Food, Shihezi University, Beisi Road, Shihezi 832003, Xinjiang, P. R. China
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Abstract
Accumulation of phosphorylated intermediates during cellular metabolism can have wide-ranging toxic effects on many organisms, including humans and the pathogens that infect them. These toxicities can be induced by feeding an upstream metabolite (a sugar, for instance) while simultaneously blocking the appropriate metabolic pathway with either a mutation or an enzyme inhibitor. Here, we survey the toxicities that can arise in the metabolism of glucose, galactose, fructose, fructose-asparagine, glycerol, trehalose, maltose, mannose, mannitol, arabinose, and rhamnose. Select enzymes in these metabolic pathways may serve as novel therapeutic targets. Some are conserved broadly among prokaryotes and eukaryotes (e.g., glucose and galactose) and are therefore unlikely to be viable drug targets. However, others are found only in bacteria (e.g., fructose-asparagine, rhamnose, and arabinose), and one is found in fungi but not in humans (trehalose). We discuss what is known about the mechanisms of toxicity and how resistance is achieved in order to identify the prospects and challenges associated with targeted exploitation of these pervasive metabolic vulnerabilities.
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Matveeva T, Otten L. Opine biosynthesis in naturally transgenic plants: Genes and products. PHYTOCHEMISTRY 2021; 189:112813. [PMID: 34192603 DOI: 10.1016/j.phytochem.2021.112813] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 04/03/2021] [Accepted: 05/07/2021] [Indexed: 06/13/2023]
Abstract
The plant pathogen Agrobacterium transfers DNA into plant cells by a specific transfer mechanism. Expression of this transferred DNA or T-DNA leads to crown gall tumors or abnormal, hairy roots and the synthesis of specific compounds, called opines. Opines are produced from common plant metabolites like sugars, amino acids and α-keto acids, which are combined into different low molecular weight structures by T-DNA-encoded opine synthase enzymes. Opines can be converted back by Agrobacterium into the original metabolites and used for agrobacterial growth. Recently it has been discovered that about 7% of Angiosperms carry T-DNA-like sequences. These result from ancient Agrobacterium transformation events, followed by spontaneous regeneration of transformed cells into natural genetically transformed organisms (nGMOs). Nearly all nGMOs identified up to date carry opine synthesis genes, several of these are intact and potentially encode opine synthesis. So far, only tobacco and cuscuta have been demonstrated to contain opines. Whereas opines from crown gall and hairy root tissues have been studied for over 60 years, those from the nGMOs remain to be explored.
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Affiliation(s)
- Tatiana Matveeva
- St. Petersburg State University, University Emb., 7/9, Saint Petersburg, Russia.
| | - Léon Otten
- Institute of Plant Molecular Biology, C.N.R.S, 67084, Strasbourg, France.
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Song Y, Ding Z, Wu Y, Zhang T, Tang Z, Yu Y, Wang Y. Formation and source analysis of potentially hazardous compounds in fried pepper sauce under different high‐temperature stir‐fry conditions. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15074] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Yuting Song
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province School of Liquor and Food Engineering Guizhou University Guiyang Guizhou 550025 China
| | - Zhuhong Ding
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province School of Liquor and Food Engineering Guizhou University Guiyang Guizhou 550025 China
| | - Yongjun Wu
- College of Life Sciences Guizhou University Guiyang 550025 China
| | - Ting Zhang
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province School of Liquor and Food Engineering Guizhou University Guiyang Guizhou 550025 China
| | - Zhongyue Tang
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province School of Liquor and Food Engineering Guizhou University Guiyang Guizhou 550025 China
| | - Yihong Yu
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province School of Liquor and Food Engineering Guizhou University Guiyang Guizhou 550025 China
| | - Yi Wang
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province School of Liquor and Food Engineering Guizhou University Guiyang Guizhou 550025 China
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11
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Baked red pepper (Capsicum annuum L.) powder flavor analysis and evaluation under different exogenous Maillard reaction treatment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110525] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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12
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Harris NS, Weaver KD, Beal SG, Winter WE. The Interaction between Hb A1C and Selected Genetic Factors in the African American Population in the USA. J Appl Lab Med 2020; 6:167-179. [PMID: 33367812 DOI: 10.1093/jalm/jfaa202] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Accepted: 10/26/2020] [Indexed: 01/03/2023]
Abstract
BACKGROUND The global prevalence of diabetes mellitus has been growing in recent decades and the complications of longstanding type 2 diabetes continue to place a burden on healthcare systems. The hemoglobin A1c (Hb A1c) content of the blood is used to assess an individual's degree of glycemic control averaged over 2 to 3 months. In the USA, diabetes is the seventh leading cause of death. Black, indigenous, people of color (BIPOC) are disproportionately affected by diabetes compared to non-Hispanic whites. There are many reports of interaction of Hb A1c and hematologic conditions that have a high prevalence in the Black population; some of these effects are contradictory and not easily explained. This review attempts to document and categorize these apparently disparate effects and to assess any clinical impact. METHODS Hb A1C can be determined by a variety of techniques including cation-exchange chromatography, electrophoresis, immunoassays, and affinity chromatography. The amount of Hb A1c present in a patient specimen depends not only on blood glucose but is strongly influenced by erythrocyte survival and by structural variations in the globin chains. Sickling hemoglobinopathies are well-represented in the USA in African Americans and the effects of these hemoglobin disorders as well as G6PD deficiency is examined. CONCLUSION Hb A1c measurement should always be performed with a cautious approach. The laboratory scientist should be aware of possible pitfalls in unquestioningly determining Hb A1c without a consideration of hematologic factors, both inherited and acquired. This presents a challenge as often times, the laboratory is not aware of the patient's race.
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Affiliation(s)
- Neil S Harris
- Department of Pathology, Immunology & Laboratory Medicine, University of Florida, Gainesville, FL
| | - Kaitlin D Weaver
- Department of Pathology, Immunology & Laboratory Medicine, University of Florida, Gainesville, FL
| | - Stacy G Beal
- Department of Pathology, Immunology & Laboratory Medicine, University of Florida, Gainesville, FL
| | - William E Winter
- Department of Pathology, Immunology & Laboratory Medicine, University of Florida, Gainesville, FL
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Zhou R, Yu J, Li S, Zhang J, Wang C, Zhang L. Vacuum Dehydration: An Excellent Method to Promote the Formation of Amadori Compounds (ACs, N-(1-Deoxy-d-fructos-1-yl)-amino Acid) in Aqueous Models and Tomato Sauce. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14584-14593. [PMID: 33249841 DOI: 10.1021/acs.jafc.0c06066] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Amadori compounds (ACs; N-(1-deoxy-d-fructos-1-yl)-amino acid) are superior flavor precursors and potential functional ingredients in food processing. In this study, vacuum dehydration as an excellent and universal method for the formation of ACs in both simulation systems and food processing was revealed. In total, 12 amino acids referring to all six categories were selected to conduct simulated reactions with glucose in aqueous models. At 90 °C, yields of 11 ACs were significantly increased by vacuum dehydration, reaching 4-198 times compared to a heat sealing reaction in aqueous systems, and formation of 5-hydroxymethyl-2-furaldehyde (5-HMF) and browning were slower than that by a dry powder reaction. In particular, the yields of Fru-Arg, Fru-His, and Fru-Glu reached 87.03, 90.73, and 89.88 mol %, respectively. The order of promotion effect was acid ACs > basic ACs > unique ACs > polar neutral ACs > aliphatic ACs > aromatic ACs. The excellent effect was mainly attributed to the control of water activity (Aw) and pH, which enabled the models to reach the optimal reaction state quickly by adjusting the vacuum degree at mild temperatures. The method was also applied to AC enrichment in tomato sauce processing; the AC content could rise to 30.72 mg/g, which was more than 17 times than those in samples without vacuum dehydration and two commercial tomato sauces.
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Affiliation(s)
- Renjie Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Jiahao Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Shuo Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Jian Zhang
- College of Food, Shihezi University, Beisi Road, Shihezi, Xinjiang 832003, P. R. China
| | - Chenqiang Wang
- Technology Center, Xinjiang Guannong Fruit & Antler Group Co., Ltd, No. 48 Tuanjie South Road, Korla City, Xinjiang 841000, P. R. China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
- College of Food, Shihezi University, Beisi Road, Shihezi, Xinjiang 832003, P. R. China
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Potential contribution of Amadori compounds to antioxidant and angiotensin I converting enzyme inhibitory activities of raw and black garlic. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109553] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Zhang S, Li R, Zhang Y, Zhao M. The effect of solvents on the thermal degradation products of two Amadori derivatives. RSC Adv 2020; 10:9309-9317. [PMID: 35497223 PMCID: PMC9050060 DOI: 10.1039/c9ra09854b] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Accepted: 02/26/2020] [Indexed: 11/21/2022] Open
Abstract
To enrich the flavor additives of the Maillard reaction, two Amadori analogs, N-(1-deoxy-d-fructosyl-1-yl)-l-phenylalanine ester (Derivative 1) and di-O-isopropylidene-2,3:4,5-β-d-fructopyranosyl phenylalanine ester (Derivative 2), were chemically synthesized starting from d-fructose. The samples were reacted at 120 and 180 °C for 2 h, and the effects of solvents (water and ethanol) on their degradation products were studied. The analyses of thermogravimetry (TG), derivative thermogravimetry (DTG), differential scanning calorimetry (DSC), and gas chromatography-mass spectrometry (GC/MS) were used to investigate the thermal behavior and degradation products of the samples. TG–DTG curves show that the Tp values of the samples corresponding to the largest mass-loss rates are 132 and 275 °C, respectively. The degradation products of Derivative 1 are mainly phenyl acetaldehyde and phenylalanine ethyl ester in water and ethyl benzoate and benzaldehyde diethyl acetal in ethanol. For Derivative 2, the major degradation products both in water and ethanol are phenylalanine ethyl ester and diacetonefructose, but the products have different relative contents affected by solvent media. The products of the pyrolysis of the samples at 350 °C were analyzed and compared with the degradation compounds obtained in solvent. These results show that organic solvents can greatly influence the degradation pathway and products. Finally, possible mechanisms of the degradation processes are proposed. The number and content of thermal degradation products from two chemically-synthesized Amadori analogs could be influenced by solvent media.![]()
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Affiliation(s)
- Shiyi Zhang
- College of Tobacco Science, Henan Agricultural University Zhengzhou 450002 China
| | - Rui Li
- College of Tobacco Science, Henan Agricultural University Zhengzhou 450002 China
| | - Yudan Zhang
- College of Tobacco Science, Henan Agricultural University Zhengzhou 450002 China
| | - Mingqin Zhao
- College of Tobacco Science, Henan Agricultural University Zhengzhou 450002 China
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Das A, Bhaumik A, Pathak T. Epoxides of d-fructose and l-sorbose: A convenient class of "click" functionality for the synthesis of a rare family of amino- and thio-sugars. Carbohydr Res 2019; 487:107870. [PMID: 31783289 DOI: 10.1016/j.carres.2019.107870] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 11/06/2019] [Accepted: 11/06/2019] [Indexed: 12/28/2022]
Abstract
The strained epoxide ring of oxirane-derived furanoside and pyranoside of d-fructose are regioselectively opened by various primary and secondary amines as well as azide to yield C4-alkylamino-C4-deoxy and the corresponding azido derivatives. The epoxide ring of a furanoside derived from l-sorbose, a C-5 epimer of d-fructose also afforded C4-amino and C4-azido analogues. All three epoxides generated piperazine linked disaccharides. These epoxides are also easily opened by p-tolylthiol to access thiosugars. One such thiosugar was converted to vinylsulfone-modified fructofuranoside and subjected to nucleophillic addition. A suitably designed vinyl sulfone-modified fructofuranoside having a leaving group at C-6, act as an efficient substrate for MIRC (Michael Initiated Ring Closure) reactions to construct cyclopropane skeleton in d-fructose. The strategy is general in nature and provides an easy access to cyclopropanated sugar derivatives. Thus, the easily accessible "spring loaded" epoxides of d-fructose and l-sorbose have been used as pivotal starting point for the synthesis of hitherto unknown modified carbohydrates.
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Affiliation(s)
- Ashrukana Das
- Department of Chemistry, Indian Institute of Technology Kharagpur, Kharagpur, 721 302, West Bengal, India
| | - Atanu Bhaumik
- Department of Chemistry, Indian Institute of Technology Kharagpur, Kharagpur, 721 302, West Bengal, India
| | - Tanmaya Pathak
- Department of Chemistry, Indian Institute of Technology Kharagpur, Kharagpur, 721 302, West Bengal, India.
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Sengupta A, Wu J, Seffernick JT, Sabag-Daigle A, Thomsen N, Chen TH, Capua AD, Bell CE, Ahmer BMM, Lindert S, Wysocki VH, Gopalan V. Integrated Use of Biochemical, Native Mass Spectrometry, Computational, and Genome-Editing Methods to Elucidate the Mechanism of a Salmonella deglycase. J Mol Biol 2019; 431:4497-4513. [PMID: 31493410 DOI: 10.1016/j.jmb.2019.08.017] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Revised: 08/27/2019] [Accepted: 08/28/2019] [Indexed: 01/18/2023]
Abstract
Salmonellais a foodborne pathogen that causes annually millions of cases of salmonellosis globally, yet Salmonella-specific antibacterials are not available. During inflammation, Salmonella utilizes the Amadori compound fructose-asparagine (F-Asn) as a nutrient through the successive action of three enzymes, including the terminal FraB deglycase. Salmonella mutants lacking FraB are highly attenuated in mouse models of inflammation due to the toxic build-up of the substrate 6-phosphofructose-aspartate (6-P-F-Asp). This toxicity makes Salmonella FraB an appealing drug target, but there is currently little experimental information about its catalytic mechanism. Therefore, we sought to test our postulated mechanism for the FraB-catalyzed deglycation of 6-P-F-Asp (via an enaminol intermediate) to glucose-6-phosphate and aspartate. A FraB homodimer model generated by RosettaCM was used to build substrate-docked structures that, coupled with sequence alignment of FraB homologs, helped map a putative active site. Five candidate active-site residues-including three expected to participate in substrate binding-were mutated individually and characterized. Native mass spectrometry and ion mobility were used to assess collision cross sections and confirm that the quaternary structure of the mutants mirrored the wild type, and that there are two active sites/homodimer. Our biochemical studies revealed that FraB Glu214Ala, Glu214Asp, and His230Ala were inactive in vitro, consistent with deprotonated-Glu214 and protonated-His230 serving as a general base and a general acid, respectively. Glu214Ala or His230Ala introduced into the Salmonella chromosome by CRISPR/Cas9-mediated genome editing abolished growth on F-Asn. Results from our computational and experimental approaches shed light on the catalytic mechanism of Salmonella FraB and of phosphosugar deglycases in general.
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Affiliation(s)
- Anindita Sengupta
- Department of Chemistry and Biochemistry, The Ohio State University, Columbus, OH 43210, USA
| | - Jikang Wu
- Department of Chemistry and Biochemistry, The Ohio State University, Columbus, OH 43210, USA
| | - Justin T Seffernick
- Department of Chemistry and Biochemistry, The Ohio State University, Columbus, OH 43210, USA
| | - Anice Sabag-Daigle
- Department of Microbial Infection and Immunity, The Ohio State University, Columbus, OH 43210, USA
| | - Nicholas Thomsen
- Department of Chemistry and Biochemistry, The Ohio State University, Columbus, OH 43210, USA
| | - Tien-Hao Chen
- Department of Chemistry and Biochemistry, The Ohio State University, Columbus, OH 43210, USA
| | - Angela Di Capua
- Department of Chemistry and Biochemistry, The Ohio State University, Columbus, OH 43210, USA
| | - Charles E Bell
- Department of Chemistry and Biochemistry, The Ohio State University, Columbus, OH 43210, USA; Department of Biological Chemistry and Pharmacology, The Ohio State University, Columbus, OH 43210, USA
| | - Brian M M Ahmer
- Department of Microbial Infection and Immunity, The Ohio State University, Columbus, OH 43210, USA
| | - Steffen Lindert
- Department of Chemistry and Biochemistry, The Ohio State University, Columbus, OH 43210, USA
| | - Vicki H Wysocki
- Department of Chemistry and Biochemistry, The Ohio State University, Columbus, OH 43210, USA
| | - Venkat Gopalan
- Department of Chemistry and Biochemistry, The Ohio State University, Columbus, OH 43210, USA.
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18
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Tang W, Cui H, Sun F, Yu X, Hayat K, Hussain S, Tahir MU, Zhang X, Ho CT. N-(1-Deoxy-d-xylulos-1-yl)-glutathione: A Maillard Reaction Intermediate Predominating in Aqueous Glutathione-Xylose Systems by Simultaneous Dehydration-Reaction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8994-9001. [PMID: 31347366 DOI: 10.1021/acs.jafc.9b04694] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The effect of simultaneous dehydration-reaction (SDR) on Amadori rearrangement product (ARP) N-(1-deoxy-d-xylulos-1-yl)-glutathione and its key degradation products, 3-deoxyxylosone (3-DX) and 1-deoxyxylosone (1-DX), were investigated in an aqueous glutathione-xylose (GSH-Xyl) system. The yield of ARP was increased to 67.98% by SDR compared with 8.44% by atmospheric thermal reaction at 80 °C. Reaction kinetics was applied to analyze the mechanism and characteristics of ARP formation and degradation under SDR. ARP formation and degradation rate was highly dependent on temperature, and the latter was more sensitive to temperature. By regulating the reaction conditions of temperature and pH, the ratio of ARP formation rate constant to its degradation rate constant could be controlled to achieve an efficient preparation of ARP from GSH-Xyl Maillard reaction through SDR.
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Affiliation(s)
- Wei Tang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi 214122 , Jiangsu , P. R. China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi 214122 , Jiangsu , P. R. China
| | - Fuli Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi 214122 , Jiangsu , P. R. China
| | - Xiaohong Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi 214122 , Jiangsu , P. R. China
| | - Khizar Hayat
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences , King Saud University , P.O. Box 2460, Riyadh 11451 , Saudi Arabia
| | - Shahzad Hussain
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences , King Saud University , P.O. Box 2460, Riyadh 11451 , Saudi Arabia
| | - Muhammad Usman Tahir
- Department of Plant Production, College of Food and Agricultural Sciences , King Saud University , P.O. Box 2460, Riyadh 11451 , Saudi Arabia
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi 214122 , Jiangsu , P. R. China
| | - Chi-Tang Ho
- Department of Food Science , Rutgers University , 65 Dudley Road , New Brunswick , New Jersey 08901 , United States
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19
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Mossine VV, Barnes CL, Mawhinney TP. Multicentered hydrogen bonding in 1-[(1-de-oxy-β-d-fructo-pyranos-1-yl)aza-nium-yl]cyclo-pentane-carboxyl-ate ('d-fructose-cyclo-leucine'). Acta Crystallogr E Crystallogr Commun 2019; 75:1096-1101. [PMID: 31417772 PMCID: PMC6690447 DOI: 10.1107/s2056989019009253] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Accepted: 06/27/2019] [Indexed: 11/24/2022]
Abstract
The title compound, C12H21NO7, (I), is conformationally unstable; the predominant form present in its solution is the β-pyran-ose form (74.3%), followed by the β- and α-furan-oses (12.1 and 10.2%, respectively), α-pyran-ose (3.4%), and traces of the acyclic carbohydrate tautomer. In the crystalline state, the carbohydrate part of (I) adopts the 2 C 5 β-pyran-ose conformation, and the amino acid portion exists as a zwitterion, with the side chain cyclo-pentane ring assuming the E 9 envelope conformation. All heteroatoms are involved in hydrogen bonding that forms a system of anti-parallel infinite chains of fused R 3 3(6) and R 3 3(8) rings. The mol-ecule features extensive intra-molecular hydrogen bonding, which is uniquely multicentered and involves the carboxyl-ate, ammonium and carbohydrate hy-droxy groups. In contrast, the contribution of inter-molecular O⋯H/H⋯O contacts to the Hirshfeld surface is relatively low (38.4%), as compared to structures of other d-fructose-amino acids. The 1H NMR data suggest a slow rotation around the C1-C2 bond in (I), indicating that the intra-molecular heteroatom contacts survive in aqueous solution of the mol-ecule as well.
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Affiliation(s)
- Valeri V. Mossine
- Department of Biochemistry, University of Missouri, Columbia, MO 65211, USA
| | - Charles L. Barnes
- Department of Chemistry, University of Missouri, Columbia, MO 65211, USA
| | - Thomas P. Mawhinney
- Department of Biochemistry, University of Missouri, Columbia, MO 65211, U.S.A
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20
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Bui TP, Troise AD, Fogliano V, de Vos WM. Anaerobic Degradation of N-ε-Carboxymethyllysine, a Major Glycation End-Product, by Human Intestinal Bacteria. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6594-6602. [PMID: 31091091 PMCID: PMC6566499 DOI: 10.1021/acs.jafc.9b02208] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Modifications of lysine contribute to the amount of dietary advanced glycation end-products reaching the colon. However, little is known about the ability of intestinal bacteria to metabolize dietary N-ε-carboxymethyllysine (CML). Successive transfers of fecal microbiota in growth media containing CML were used to identify and isolate species able to metabolize CML under anaerobic conditions. From our study, only donors exposed to processed foods degraded CML, and anaerobic bacteria enrichments from two of them used 77 and 100% of CML. Oscillibacter and Cloacibacillus evryensis increased in the two donors after the second transfer, highlighting that the bacteria from these taxa could be candidates for anaerobic CML degradation. A tentative identification of CML metabolites produced by a pure culture of Cloacibacillus evryensis was performed by mass spectrometry: carboxymethylated biogenic amines and carboxylic acids were identified as CML degradation products. The study confirmed the ability of intestinal bacteria to metabolize CML under anoxic conditions.
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Affiliation(s)
- Thi Phuong
Nam Bui
- Laboratory
of Microbiology, Wageningen University, 6708 WE Wageningen, The Netherlands
- Caelus
Pharmaceuticals, 3473 KG Zegveld, The Netherlands
| | - Antonio Dario Troise
- Department
of Agricultural Sciences, University of
Naples “Federico II”, 80055 Portici, Italy
| | - Vincenzo Fogliano
- Food
Quality & Design Group, Wageningen University, 6708 WG Wageningen, The Netherlands
- Tel: +31317485171; E-mail: . (V.F.)
| | - Willem M. de Vos
- Laboratory
of Microbiology, Wageningen University, 6708 WE Wageningen, The Netherlands
- Caelus
Pharmaceuticals, 3473 KG Zegveld, The Netherlands
- Human
Microbiome Research Programme, Faculty of Medicine, University of Helsinki, FI-00014 Helsinki, Finland
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21
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Pal S, Wu J, Behrman EJ. Is water a suitable medium for the Amadori rearrangement? Food Chem 2018; 268:451. [PMID: 30064782 PMCID: PMC6208329 DOI: 10.1016/j.foodchem.2018.06.102] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2018] [Accepted: 06/19/2018] [Indexed: 12/20/2022]
Affiliation(s)
- Suresh Pal
- Department of Chemistry & Biochemistry, The Ohio State University, 484 W. 12th Avenue, Columbus, OH, USA
| | - Jikang Wu
- Department of Chemistry & Biochemistry, The Ohio State University, 484 W. 12th Avenue, Columbus, OH, USA
| | - Edward J Behrman
- Department of Chemistry & Biochemistry, The Ohio State University, 484 W. 12th Avenue, Columbus, OH, USA.
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22
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Cui H, Hayat K, Jia C, Duhoranimana E, Huang Q, Zhang X, Ho CT. Synergistic Effect of a Thermal Reaction and Vacuum Dehydration on Improving Xylose-Phenylalanine Conversion to N-(1-Deoxy-d-xylulos-1-yl)-phenylalanine during an Aqueous Maillard Reaction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:10077-10085. [PMID: 30187749 DOI: 10.1021/acs.jafc.8b04448] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The synergistic effect of a thermal reaction and vacuum dehydration on the conversion of xylose (Xyl) and phenylalanine (Phe) to a Maillard-reaction intermediate (MRI) was researched. The yield of N-(1-deoxy-α-d-xylulos-1-yl)-phenylalanine was successfully improved and increased from 13.62 to 47.23% through the method combining a thermal reaction and vacuum dehydration. A dynamic process was involved in the transformation of Xyl and Phe (Xyl-Phe) to N-substituted d-xylosamine and in the transformation of N-substituted d-xylosamine to N-(1-deoxy-α-d-xylulos-1-yl)-phenylalanine during the initial stage of dehydration; then, only the transformation of N-substituted d-xylosamine to N-(1-deoxy-α-d-xylulos-1-yl)-phenylalanine occurred during the final stage. Furthermore, the MRI was prepared under optimized conditions (90 °C and pH 7.4), and the obtained MRI was characterized and confirmed by ESI mass spectrometry and NMR.
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Affiliation(s)
- Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , PR China
- Department of Food Science , Rutgers University , 65 Dudley Road , New Brunswick , New Jersey 08901 , United States
| | - Khizar Hayat
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences , King Saud University , P.O. Box 2460, Riyadh 11451 , Saudi Arabia
| | - Chengsheng Jia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , PR China
| | - Emmanuel Duhoranimana
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , PR China
| | - Qingrong Huang
- Department of Food Science , Rutgers University , 65 Dudley Road , New Brunswick , New Jersey 08901 , United States
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , PR China
| | - Chi-Tang Ho
- Department of Food Science , Rutgers University , 65 Dudley Road , New Brunswick , New Jersey 08901 , United States
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23
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Danchin A. Bacteria in the ageing gut: did the taming of fire promote a long human lifespan? Environ Microbiol 2018; 20:1966-1987. [PMID: 29727052 DOI: 10.1111/1462-2920.14255] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Unique among animals as they evolved towards Homo sapiens, hominins progressively cooked their food on a routine basis. Cooked products are characterized by singular chemical compounds, derived from the pervasive Maillard reaction. This same reaction is omnipresent in normal metabolism involving carbonyls and amines, and its products accumulate with age. The gut microbiota acts as a first line of defence against the toxicity of cooked Maillard compounds, that also selectively shape the microbial flora, letting specific metabolites to reach the blood stream. Positive selection of metabolic functions allowed the body of hominins who tamed fire to use and dispose of these age-related compounds. I propose here that, as a hopeful accidental consequence, this resulted in extending human lifespan far beyond that of our great ape cousins. The limited data exploring the role of taming fire on the human genetic setup and on its microbiota is discussed in relation with ageing.
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Affiliation(s)
- Antoine Danchin
- Integromics, Institute of Cardiometabolism and Nutrition, Hôpital de la Pitié-Salpêtrière, 47 Boulevard de l'Hôpital, Paris, 75013, France.,School of Biomedical Sciences, Li Ka Shing Faculty of Medicine, Hong Kong University, 21 Sassoon Road, Pokfulam, Hong Kong
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24
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N-(1-Deoxy-α-d-tagatopyranos-1-yl)-N-methylaniline (“d-Tagatose-N-methylaniline”). MOLBANK 2018. [DOI: 10.3390/m994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Tagatosamines form in thermally-processed dairy products and contribute to the foods’ organoleptic and nutritional value. d-Tagatose-N-methylaniline (N-(1-deoxy-d-tagatos-1-yl)-N-methylaniline, 1-deoxy-1-(N-methylphenylamino)-d-tagatose) was synthesized from d-galactose via the Amadori rearrangement. In aqueous solution, it established an anomeric equilibrium consisting of 62.8% α-pyranose, 21.3% β-pyranose, 1.5% α-furanose, 8.1% β-furanose, and 6.2% acyclic keto tautomer. The crystalline α-pyranose anomer of d-tagatose-N-methylaniline adopted the 5C2 chair conformation. All hydroxyl and ring oxygen atoms and the amino nitrogen are involved in an extensive H-bonding network dominated by infinite homodromic chains. The Hirshfeld surface analysis suggests a significant contribution of non-polar intermolecular contacts to the crystal structure.
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25
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Troise AD, Wiltafsky M, Fogliano V, Vitaglione P. The quantification of free Amadori compounds and amino acids allows to model the bound Maillard reaction products formation in soybean products. Food Chem 2018; 247:29-38. [PMID: 29277225 DOI: 10.1016/j.foodchem.2017.12.019] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2017] [Revised: 12/05/2017] [Accepted: 12/06/2017] [Indexed: 11/18/2022]
Abstract
The quantification of protein bound Maillard reaction products (MRPs) is still a challenge in food chemistry. Protein hydrolysis is the bottleneck step: it is time consuming and the protein degradation is not always complete. In this study, the quantitation of free amino acids and Amadori products (APs) was compared to the percentage of blocked lysine by using chemometric tools. Eighty thermally treated soybean samples were analyzed by mass spectrometry to measure the concentration of free amino acids, free APs and the protein-bound markers of the Maillard reaction (furosine, Nε-(carboxymethyl)-l-lysine, Nε-(carboxyethyl)-l-lysine, total lysine). Results demonstrated that Discriminant Analysis (DA) and Correlated Component Regression (CCR) correctly estimated the percent of blocked lysine in a validation and prediction set. These findings indicate that the measure of free markers reflects the extent of protein damage in soybean samples and it suggests the possibility to obtain rapid information on the quality of the industrial processes.
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Affiliation(s)
- Antonio Dario Troise
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy.
| | | | - Vincenzo Fogliano
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
| | - Paola Vitaglione
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
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26
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Salmonella-Mediated Inflammation Eliminates Competitors for Fructose-Asparagine in the Gut. Infect Immun 2018; 86:IAI.00945-17. [PMID: 29483291 DOI: 10.1128/iai.00945-17] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Accepted: 02/20/2018] [Indexed: 01/05/2023] Open
Abstract
Salmonella enterica elicits intestinal inflammation to gain access to nutrients. One of these nutrients is fructose-asparagine (F-Asn). The availability of F-Asn to Salmonella during infection is dependent upon Salmonella pathogenicity islands 1 and 2, which in turn are required to provoke inflammation. Here, we determined that F-Asn is present in mouse chow at approximately 400 pmol/mg (dry weight). F-Asn is also present in the intestinal tract of germfree mice at 2,700 pmol/mg (dry weight) and in the intestinal tract of conventional mice at 9 to 28 pmol/mg. These findings suggest that the mouse intestinal microbiota consumes F-Asn. We utilized heavy-labeled precursors of F-Asn to monitor its formation in the intestine, in the presence or absence of inflammation, and none was observed. Finally, we determined that some members of the class Clostridia encode F-Asn utilization pathways and that they are eliminated from highly inflamed Salmonella-infected mice. Collectively, our studies identify the source of F-Asn as the diet and that Salmonella-mediated inflammation is required to eliminate competitors and allow the pathogen nearly exclusive access to this nutrient.
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27
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Mossine VV, Byrne TS, Barnes CL, Mawhinney TP. Synthesis and structural studies of 1-amino-1-deoxy-α-L-xylo-hexulopyranose: L-Sorbosamine. J Carbohydr Chem 2018. [DOI: 10.1080/07328303.2018.1438455] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Valeri V. Mossine
- Department of Biochemistry, University of Missouri, Columbia, Missouri, U.S.A
| | - Todd S. Byrne
- Department of Biochemistry, University of Missouri, Columbia, Missouri, U.S.A
| | - Charles L. Barnes
- Department of Chemistry, University of Missouri, Columbia, Missouri, U.S.A
| | - Thomas P. Mawhinney
- Department of Biochemistry, University of Missouri, Columbia, Missouri, U.S.A
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28
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29
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Wu J, Sabag-Daigle A, Metz TO, Deatherage Kaiser BL, Gopalan V, Behrman EJ, Wysocki VH, Ahmer BMM. Measurement of Fructose-Asparagine Concentrations in Human and Animal Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:212-217. [PMID: 29232127 PMCID: PMC6191295 DOI: 10.1021/acs.jafc.7b04237] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
The food-borne bacterial pathogen, Salmonella enterica, can utilize fructose-asparagine (F-Asn) as its sole carbon and nitrogen source. F-Asn is the product of an Amadori rearrangement following the nonenzymatic condensation of glucose and asparagine. Heating converts F-Asn via complex Maillard reactions to a variety of molecules that contribute to the color, taste, and aroma of heated foods. Among these end derivatives is acrylamide, which is present in some foods, especially in fried potatoes. The F-Asn utilization pathway in Salmonella, specifically FraB, is a potential drug target because inhibition of this enzyme would lead to intoxication of Salmonella in the presence of F-Asn. However, F-Asn would need to be packaged with the FraB inhibitor or available in human foods. To determine if there are foods that have sufficient F-Asn, we measured F-Asn concentrations in a variety of human and animal foods. The 400 pmol/mg F-Asn found in mouse chow is sufficient to intoxicate a Salmonella fraB mutant in mouse models of salmonellosis, and several human foods were found to have F-Asn at this level or higher (fresh apricots, lettuce, asparagus, and canned peaches). Much higher concentrations (11 000-35 000 pmol/mg dry weight) were found in heat-dried apricots, apples, and asparagus. This report reveals possible origins of F-Asn as a nutrient source for Salmonella and identifies foods that could be used together with a FraB inhibitor as a therapeutic agent for Salmonella.
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Affiliation(s)
- Jikang Wu
- Department of Chemistry and Biochemistry, The Ohio State University, Columbus, Ohio 43210, United States
| | - Anice Sabag-Daigle
- Department of Microbial Infection and Immunity, The Ohio State University, Columbus, Ohio 43210, United States
| | - Thomas O. Metz
- Biological Sciences Division, Pacific Northwest National Laboratory, Richland 99352, Washington, United States
| | - Brooke L. Deatherage Kaiser
- Signature Sciences and Technology Division, Pacific Northwest National Laboratory, Richland 99352, Washington, United States
| | - Venkat Gopalan
- Department of Chemistry and Biochemistry, The Ohio State University, Columbus, Ohio 43210, United States
| | - Edward J. Behrman
- Department of Chemistry and Biochemistry, The Ohio State University, Columbus, Ohio 43210, United States
| | - Vicki H. Wysocki
- Department of Chemistry and Biochemistry, The Ohio State University, Columbus, Ohio 43210, United States
- Corresponding Authors:; Phone: 614-292-8687. ; Phone: 614-292-1919
| | - Brian M. M. Ahmer
- Department of Microbial Infection and Immunity, The Ohio State University, Columbus, Ohio 43210, United States
- Corresponding Authors:; Phone: 614-292-8687. ; Phone: 614-292-1919
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30
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Yu J, Zhang S, Zhang L. Evaluation of the extent of initial Maillard reaction during cooking some vegetables by direct measurement of the Amadori compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:190-197. [PMID: 28573682 DOI: 10.1002/jsfa.8455] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2016] [Revised: 05/08/2017] [Accepted: 05/26/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND During vegetable cooking, one of the most notable and common chemical reactions is the Maillard reaction, which occurs as a result of thermal treatment and dehydration. Amadori compound determination provides a very sensitive indicator for early detection of quality changes caused by the Maillard reaction, as well as to retrospectively assess the heat treatment or storage conditions to which the product has been subjected. In this paper, a hydrophilic interaction liquid chromatographic-electrospray ionization-tandem mass spectrometric method was developed for the analysis of eight Amadori compounds, and the initial steps of the Maillard reaction during cooking (steaming, frying and baking) bell pepper, red pepper, yellow onion, purple onion, tomato and carrot were also assessed by quantitative determination of these Amadori compounds. RESULTS These culinary treatments reduced moisture and increased the total content of Amadori compounds, which was not dependent on the type of vegetable or cooking method. Moreover, the effect of steaming on Amadori compound content and water loss was less than that by baking and frying vegetables. Further studies showed that the combination of high temperature and short time may lead to lower formation of Amadori compounds when baking vegetables. CONCLUSION Culinary methods differently affected the extent of initial Maillard reaction when vegetables were made into home-cooked products. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Jiahao Yu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Shuqin Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Lianfu Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
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31
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Mossine VV, Barnes CL, Mawhinney TP. Crystal structure and hydrogen bonding in N-(1-de-oxy-β-d-fructo-pyranos-1-yl)-2-amino-isobutyric acid. Acta Crystallogr E Crystallogr Commun 2018; 74:72-77. [PMID: 29416896 PMCID: PMC5778490 DOI: 10.1107/s2056989017018060] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2017] [Accepted: 12/18/2017] [Indexed: 06/07/2024]
Abstract
The title compound, alternatively called d-fructose-2-amino-isobutyric acid (FruAib), C10H19NO7, (I), crystallizes exclusively in the β-pyran-ose form, with two conformationally non-equivalent mol-ecules [(IA) and (IB)] in the asymmetric unit. In solution, FruAib establishes an equilibrium, with 75.6% of the population consisting of β-pyran-ose, 10.4% β-furan-ose, 10.1% α-furan-ose, 3.0% α-pyran-ose and <0.7% the acyclic forms. The carbohydrate ring in (I) has the normal 2C5 chair conformation and the amino acid portion is in the zwitterion form. Bond lengths and valence angles compare well with the average values from related pyran-ose structures. All carboxyl, hy-droxy and ammonium groups are involved in hydrogen bonding and form a three-dimensional network of infinite chains that are connected through homodromic rings and short chains. Intra-molecular hydrogen bonds bridge the amino acid and sugar portions in both mol-ecules. A comparative Hirshfeld surfaces analysis of FruAib and four other sugar-amino acids suggests an increasing role of intra-molecular heteroatom inter-actions in crystal structures with an increasing proportion of C-H bonds.
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Affiliation(s)
- Valeri V. Mossine
- Department of Biochemistry, University of Missouri, Columbia, MO 65211, USA
| | - Charles L. Barnes
- Department of Chemistry, University of Missouri, Columbia, MO 65211, USA
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32
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Troise AD, Buonanno M, Fiore A, Monti SM, Fogliano V. Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I. Food Chem 2016; 212:722-9. [DOI: 10.1016/j.foodchem.2016.06.037] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2016] [Revised: 06/13/2016] [Accepted: 06/14/2016] [Indexed: 10/21/2022]
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33
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Malmström H, Wändell PE, Holzmann MJ, Ärnlöv J, Jungner I, Hammar N, Walldius G, Carlsson AC. Low fructosamine and mortality - A long term follow-up of 215,011 non-diabetic subjects in the Swedish AMORIS study. Nutr Metab Cardiovasc Dis 2016; 26:1120-1128. [PMID: 27751668 DOI: 10.1016/j.numecd.2016.08.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/27/2016] [Revised: 08/20/2016] [Accepted: 08/23/2016] [Indexed: 11/24/2022]
Abstract
BACKGROUND AND AIMS Both high and low fasting glucose has been associated with an increased mortality among individuals without diabetes. This J-shaped association has also been shown for HbA1c in relation to all-cause mortality. High fructosamine is associated with increased mortality. In this study we aim to evaluate if low fructosamine is also associated with increased mortality in non-diabetic subjects. METHODS AND RESULTS We included 215,011 subjects from the AMORIS cohort undergoing occupational health screening or primary care in Stockholm, Sweden. Cause specific mortality was obtained from the Swedish Cause-of-Death Register by record linkage. Hazard ratios for the lowest decile of fructosamine were estimated by Cox regression for all-cause (n = 41,388 deaths) and cause-specific mortality during 25 years of follow-up. We observed gradually increased mortality with lower fructosamine in a large segment of the population. In the lowest decile of fructosamine the sex, age, social class and calendar adjusted hazard ratio was 1.20 (95% CI; 1.18-1.27) compared to deciles 2-9. This increased mortality was attenuated after adjustment for six other biomarkers (HR = 1.11 (95% CI; 1.07-1.15)). Haptoglobin, an indicator of chronic inflammation, made the greatest difference in the point estimate. In sensitivity analyses we found an association between low fructosamine and smoking and adjustment for smoking further attenuated the association between low fructosamine and mortality. CONCLUSION Low levels of fructosamine in individuals without diabetes were found to be associated with increased mortality. Smoking and chronic inflammation seem to at least partially explain this association but an independent contribution by low fructosamine cannot be excluded.
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Affiliation(s)
- H Malmström
- Unit of Epidemiology, Institute of Environmental Medicine, Karolinska Institutet, Stockholm, Sweden.
| | - P E Wändell
- Division of Family Medicine, Department of Neurobiology, Care Sciences and Society, Karolinska Institutet, Huddinge, Sweden
| | - M J Holzmann
- Department of Emergency Medicine, Karolinska University Hospital, Huddinge, Sweden; Department of Internal Medicine, Karolinska Institutet, Solna, Sweden
| | - J Ärnlöv
- Department of Medical Sciences, Uppsala University Hospital, Uppsala, Sweden; School of Health and Social Studies, Dalarna University, Falun, Sweden
| | - I Jungner
- Department of Medicine, Clinical Epidemiological Unit, Karolinska Institutet, Stockholm, Sweden; CALAB Research, Stockholm, Sweden
| | - N Hammar
- Unit of Epidemiology, Institute of Environmental Medicine, Karolinska Institutet, Stockholm, Sweden; Medical Evidence & Observational Research, AstraZeneca R&D, Mölndal, Sweden
| | - G Walldius
- Unit of Cardiovascular Epidemiology, Institute of Environmental Medicine, Karolinska Institutet, Stockholm, Sweden
| | - A C Carlsson
- Unit of Epidemiology, Institute of Environmental Medicine, Karolinska Institutet, Stockholm, Sweden; Department of Medical Sciences, Uppsala University Hospital, Uppsala, Sweden
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Yu J, Zhang S, Zhang L. Amadori compounds as potent inhibitors of angiotensin-converting enzyme (ACE) and their effects on anti-ACE activity of bell peppers. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.10.017] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
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35
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Johnson M, Song H, Cui J, Mossine VV, Gu Z, Greenlief CM. Development of a Method and Validation for the Quantitation of FruArg in Mice Plasma and Brain Tissue Using UPLC-MS/MS. ACS OMEGA 2016; 1:663-668. [PMID: 27819064 PMCID: PMC5088453 DOI: 10.1021/acsomega.6b00220] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/02/2016] [Accepted: 10/14/2016] [Indexed: 05/06/2023]
Abstract
Aged garlic extract (AGE) is a popular nutritional supplement and is believed to promote health benefits by exhibiting antioxidant and anti-inflammatory activities and hypolipidemic and antiplatelet effects. We have previously identified N-α-(1-deoxy-d-fructos-1-yl)-l-arginine (FruArg) as a major contributor to the bioactivity of AGE in BV-2 microglial cells whereby it exerted a significant ability to attenuate lipopolysaccharide-induced neuroinflammatory responses and to regulate the Nrf2-mediated antioxidant response. Here, we report on a sensitive ultraperformance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) protocol that was validated for the quantitation of FruArg in mouse plasma and brain tissue samples. Solid-phase extraction was used to separate FruArg from proteins and phospholipids present in the biological fluids. Results indicated that FruArg was readily absorbed into the blood circulation of mice after intraperitoneal injections. FruArg was reliably detected in the subregions of the brain tissue postinjection, indicating that it penetrates the blood-brain barrier in subnanomolar concentrations that are sufficient for its biological activity.
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Affiliation(s)
- Mitch
C. Johnson
- Department of Chemistry, Center for Botanical
Interaction Studies, and Department of
Biochemistry, University of Missouri, Columbia, Missouri 65211, United States
| | - Hailong Song
- Department of Chemistry, Center for Botanical
Interaction Studies, and Department of
Biochemistry, University of Missouri, Columbia, Missouri 65211, United States
- Center for Translational Neuroscience and Department of Pathology & Anatomical
Sciences, University of Missouri School
of Medicine, Columbia, Missouri 65212, United
States
| | - Jiankun Cui
- Department of Chemistry, Center for Botanical
Interaction Studies, and Department of
Biochemistry, University of Missouri, Columbia, Missouri 65211, United States
- Center for Translational Neuroscience and Department of Pathology & Anatomical
Sciences, University of Missouri School
of Medicine, Columbia, Missouri 65212, United
States
| | - Valeri V. Mossine
- Department of Chemistry, Center for Botanical
Interaction Studies, and Department of
Biochemistry, University of Missouri, Columbia, Missouri 65211, United States
| | - Zezong Gu
- Department of Chemistry, Center for Botanical
Interaction Studies, and Department of
Biochemistry, University of Missouri, Columbia, Missouri 65211, United States
- Center for Translational Neuroscience and Department of Pathology & Anatomical
Sciences, University of Missouri School
of Medicine, Columbia, Missouri 65212, United
States
- E-mail: .
Phone: (573) 884-3880. Fax: (573) 884-4612 (Z.G.)
| | - C. Michael Greenlief
- Department of Chemistry, Center for Botanical
Interaction Studies, and Department of
Biochemistry, University of Missouri, Columbia, Missouri 65211, United States
- E-mail: . Phone: (573) 882-3288. Fax: (573) 882-2754 (C.M.G.)
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36
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Effects of aged garlic extract and FruArg on gene expression and signaling pathways in lipopolysaccharide-activated microglial cells. Sci Rep 2016; 6:35323. [PMID: 27734935 PMCID: PMC5062119 DOI: 10.1038/srep35323] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2016] [Accepted: 09/28/2016] [Indexed: 01/06/2023] Open
Abstract
Aged garlic extract (AGE) is widely used as a dietary supplement on account of its protective effects against oxidative stress and inflammation. But less is known about specific molecular targets of AGE and its bioactive components, including N-α-(1-deoxy-D-fructos-1-yl)-L-arginine (FruArg). Our recent study showed that both AGE and FruArg significantly attenuate lipopolysaccharide (LPS)-induced neuroinflammatory responses in BV-2 microglial cells. This study aims to unveil effects of AGE and FruArg on gene expression regulation in LPS stimulated BV-2 cells. Results showed that LPS treatment significantly altered mRNA levels from 2563 genes. AGE reversed 67% of the transcriptome alteration induced by LPS, whereas FruArg accounted for the protective effect by reversing expression levels of 55% of genes altered by LPS. Key pro-inflammatory canonical pathways induced by the LPS stimulation included toll-like receptor signaling, IL-6 signaling, and Nrf2-mediated oxidative stress pathway, along with elevated expression levels of genes, such as Il6, Cd14, Casp3, Nfkb1, Hmox1, and Tnf. These effects could be modulated by treatment with both AGE and FruArg. These findings suggests that AGE and FruArg are capable of alleviating oxidative stress and neuroinflammatory responses stimulated by LPS in BV-2 cells.
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37
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Biswas PK, Behrman EJ, Gopalan V. Characterization of a Salmonella sugar kinase essential for the utilization of fructose-asparagine. Biochem Cell Biol 2016; 95:304-309. [PMID: 28177776 DOI: 10.1139/bcb-2016-0138] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023] Open
Abstract
Salmonella can utilize fructose-asparagine (F-Asn), a naturally occurring Amadori product, as its sole carbon and nitrogen source. Conversion of F-Asn to the common intermediates glucose-6-phosphate, aspartate, and ammonia was predicted to involve the sequential action of an asparaginase, a kinase, and a deglycase. Mutants lacking the deglycase are highly attenuated in mouse models of intestinal inflammation owing to the toxic build-up of the deglycase substrate. The limited distribution of this metabolic pathway in the animal gut microbiome raises the prospects for antibacterial discovery. We report the biochemical characterization of the kinase that was expected to transform fructose-aspartate to 6-phosphofructose-aspartate during F-Asn utilization. In addition to confirming its anticipated function, we determined through studies of fructose-aspartate analogues that this kinase exhibits a substrate-specificity with greater tolerance to changes to the amino acid (including the d-isomer of aspartate) than to the sugar.
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Affiliation(s)
- Pradip K Biswas
- Department of Chemistry & Biochemistry, The Ohio State University, Columbus, OH 43210, USA.,Department of Chemistry & Biochemistry, The Ohio State University, Columbus, OH 43210, USA
| | - Edward J Behrman
- Department of Chemistry & Biochemistry, The Ohio State University, Columbus, OH 43210, USA.,Department of Chemistry & Biochemistry, The Ohio State University, Columbus, OH 43210, USA
| | - Venkat Gopalan
- Department of Chemistry & Biochemistry, The Ohio State University, Columbus, OH 43210, USA.,Department of Chemistry & Biochemistry, The Ohio State University, Columbus, OH 43210, USA
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38
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Hansen AL, Behrman EJ. Synthesis of 6-phosphofructose aspartic acid and some related Amadori compounds. Carbohydr Res 2016; 431:1-5. [PMID: 27258673 PMCID: PMC4945423 DOI: 10.1016/j.carres.2016.05.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2016] [Revised: 05/05/2016] [Accepted: 05/07/2016] [Indexed: 12/17/2022]
Abstract
We describe the synthesis and characterization of 6-phosphofructose-aspartic acid, an intermediate in the metabolism of fructose-asparagine by Salmonella. We also report improved syntheses of fructose-asparagine itself and of fructose-aspartic acid.
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Affiliation(s)
- Alexandar L Hansen
- Campus Chemical Instrument Center, The Ohio State University, 496 W. 12th Avenue, Columbus, OH 43210, USA.
| | - Edward J Behrman
- Department of Chemistry & Biochemistry, The Ohio State University, 484 W. 12th Avenue, Columbus, OH 43210, USA.
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39
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Qu Z, Mossine VV, Cui J, Sun GY, Gu Z. Protective Effects of AGE and Its Components on Neuroinflammation and Neurodegeneration. Neuromolecular Med 2016; 18:474-82. [PMID: 27263111 DOI: 10.1007/s12017-016-8410-1] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2016] [Accepted: 05/17/2016] [Indexed: 01/01/2023]
Abstract
Garlic (Allium sativum) is used for culinary and medicinal purposes in diverse cultures worldwide. When fresh garlic is soaked in aqueous ethanol under ambient environment over 4 months or longer, the majority of irritating taste and odor is eliminated and the antioxidant profile in the resulting aged garlic extract (AGE) changes significantly. Recently, AGE and its components have been demonstrated to exert neuroprotective effects in neurodegenerative diseases, including Alzheimer's disease, Parkinson's disease, Huntington's disease, and cerebral ischemia. Because of its health supporting potential, there is increasing interest in understanding the antioxidant and anti-inflammatory properties and the underlying mechanisms for its protective effects in heath and disease. There is evidence for AGE to exert its action on distinct signaling pathways associated with oxidative stress and neuroinflammation, although the primary molecular mechanisms remain unclear. By utilizing quantitative proteomic approaches, we demonstrated that AGE and two of its major ingredients, S-allyl-L-cysteine and N (α)-(1-deoxy-D-fructos-1-yl)-L-arginine, can attenuate neuroinflammatory responses in microglial cells through modulation of Nrf2-mediated signaling as well as other oxidative stress-related pathways. These experimental data provide information for the molecular targets of AGE and its components to mitigate neurodegeneration and neuroinflammation and show a promising potential of these compounds as dietary supplements for health maintenance.
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Affiliation(s)
- Zhe Qu
- Department of Pathology and Anatomical Sciences, University of Missouri School of Medicine, M263 Medical Science Building, One Hospital Drive, Columbia, MO, 65212, USA.,Center for Translational Neuroscience, University of Missouri School of Medicine, Columbia, MO, 65212, USA
| | - Valeri V Mossine
- Department of Biochemistry, University of Missouri School of Medicine, Columbia, MO, 65211, USA
| | - Jiankun Cui
- Department of Pathology and Anatomical Sciences, University of Missouri School of Medicine, M263 Medical Science Building, One Hospital Drive, Columbia, MO, 65212, USA.,Center for Translational Neuroscience, University of Missouri School of Medicine, Columbia, MO, 65212, USA.,Harry S. Truman Veterans Hospital, Columbia, MO, 65212, USA
| | - Grace Y Sun
- Department of Pathology and Anatomical Sciences, University of Missouri School of Medicine, M263 Medical Science Building, One Hospital Drive, Columbia, MO, 65212, USA.,Center for Translational Neuroscience, University of Missouri School of Medicine, Columbia, MO, 65212, USA.,Department of Biochemistry, University of Missouri School of Medicine, Columbia, MO, 65211, USA
| | - Zezong Gu
- Department of Pathology and Anatomical Sciences, University of Missouri School of Medicine, M263 Medical Science Building, One Hospital Drive, Columbia, MO, 65212, USA. .,Center for Translational Neuroscience, University of Missouri School of Medicine, Columbia, MO, 65212, USA. .,Harry S. Truman Veterans Hospital, Columbia, MO, 65212, USA.
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40
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Troise AD, Berton-Carabin CC, Fogliano V. Amadori products formation in emulsified systems. Food Chem 2016; 199:51-8. [DOI: 10.1016/j.foodchem.2015.11.110] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2015] [Revised: 11/17/2015] [Accepted: 11/24/2015] [Indexed: 12/31/2022]
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41
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Yu J, Aboshora W, Zhang S, Zhang L. Direct UV determination of Amadori compounds using ligand-exchange and sweeping capillary electrophoresis. Anal Bioanal Chem 2016; 408:1657-66. [DOI: 10.1007/s00216-015-9276-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2015] [Revised: 12/10/2015] [Accepted: 12/15/2015] [Indexed: 11/28/2022]
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42
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Hamzalıoğlu A, Gökmen V. Investigations on the reactions of α-dicarbonyl compounds with amino acids and proteins during in vitro digestion of biscuits. Food Funct 2016; 7:2544-50. [DOI: 10.1039/c5fo01555c] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The reactions of dicarbonyl with amino acids and proteins duringin vitrodigestion were investigated in this study.
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Affiliation(s)
| | - Vural Gökmen
- Department of Food Engineering
- Hacettepe University
- Ankara
- Turkey
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43
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Fateev IV, Kharitonova MI, Antonov KV, Konstantinova ID, Stepanenko VN, Esipov RS, Seela F, Temburnikar KW, Seley-Radtke KL, Stepchenko VA, Sokolov YA, Miroshnikov AI, Mikhailopulo IA. Recognition of Artificial Nucleobases byE. coliPurine Nucleoside Phosphorylase versus its Ser90Ala Mutant in the Synthesis of Base-Modified Nucleosides. Chemistry 2015; 21:13401-19. [DOI: 10.1002/chem.201501334] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2015] [Indexed: 01/17/2023]
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44
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A Mannose Family Phosphotransferase System Permease and Associated Enzymes Are Required for Utilization of Fructoselysine and Glucoselysine in Salmonella enterica Serovar Typhimurium. J Bacteriol 2015; 197:2831-9. [PMID: 26100043 DOI: 10.1128/jb.00339-15] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2015] [Accepted: 06/14/2015] [Indexed: 12/21/2022] Open
Abstract
UNLABELLED Salmonella enteric serovar Typhimurium, a major cause of food-borne illness, is capable of using a variety of carbon and nitrogen sources. Fructoselysine and glucoselysine are Maillard reaction products formed by the reaction of glucose or fructose, respectively, with the ε-amine group of lysine. We report here that S. Typhimurium utilizes fructoselysine and glucoselysine as carbon and nitrogen sources via a mannose family phosphotransferase (PTS) encoded by gfrABCD (glucoselysine/fructoselysine PTS components EIIA, EIIB, EIIC, and EIID; locus numbers STM14_5449 to STM14_5454 in S. Typhimurium 14028s). Genes coding for two predicted deglycases within the gfr operon, gfrE and gfrF, were required for growth with glucoselysine and fructoselysine, respectively. GfrF demonstrated fructoselysine-6-phosphate deglycase activity in a coupled enzyme assay. The biochemical and genetic analyses were consistent with a pathway in which fructoselysine and glucoselysine are phosphorylated at the C-6 position of the sugar by the GfrABCD PTS as they are transported across the membrane. The resulting fructoselysine-6-phosphate and glucoselysine-6-phosphate subsequently are cleaved by GfrF and GfrE to form lysine and glucose-6-phosphate or fructose-6-phosphate. Interestingly, although S. Typhimurium can use lysine derived from fructoselysine or glucoselysine as a sole nitrogen source, it cannot use exogenous lysine as a nitrogen source to support growth. Expression of gfrABCDEF was dependent on the alternative sigma factor RpoN (σ(54)) and an RpoN-dependent LevR-like activator, which we designated GfrR. IMPORTANCE Salmonella physiology has been studied intensively, but there is much we do not know regarding the repertoire of nutrients these bacteria are able to use for growth. This study shows that a previously uncharacterized PTS and associated enzymes function together to transport and catabolize fructoselysine and glucoselysine. Knowledge of the range of nutrients that Salmonella utilizes is important, as it could lead to the development of new strategies for reducing the load of Salmonella in food animals, thereby mitigating its entry into the human food supply.
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45
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Nashalian O, Yaylayan VA. Sugar-Conjugated Bis(glycinato)copper(II) Complexes and Their Modulating Influence on the Maillard Reaction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:4353-4360. [PMID: 25891171 DOI: 10.1021/acs.jafc.5b00932] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Transition metal ions are known to play an important role in the Maillard reaction in catalyzing redox reactions. They can also form strong binary complexes with amino acids with increased reactivity toward smaller aldehydes. To take advantage of this enhanced reactivity and to demonstrate the ability of glucose to conjugate with glycine copper complexes, model systems containing (Gly)2Cu and glucose or their isotopically enriched counterparts were heated in aqueous solutions in the presence and absence of paraformaldehyde at 110 °C for 2 h and the residues were analyzed by electrospray ionization/quadrupole time-of-flight/mass spectrometry (ESI/qTOF/MS). Isotope-labeling studies have indicated the ability of (Gly)2Cu complexes to act as molecular scaffolds and undergo multiple reactions with glucose to generate various complexes of sugar conjugates. These relatively stable intermediates allowed for the slower release of aroma and browning precursors, such as Amadori products, during heating, as assessed by the extent of browning and total volatile release.
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Affiliation(s)
- Ossanna Nashalian
- Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore, Sainte Anne de Bellevue, Quebec H9X 3V9, Canada
| | - Varoujan A Yaylayan
- Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore, Sainte Anne de Bellevue, Quebec H9X 3V9, Canada
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46
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Zhou H, Qu Z, Mossine VV, Nknolise DL, Li J, Chen Z, Cheng J, Greenlief CM, Mawhinney TP, Brown PN, Fritsche KL, Hannink M, Lubahn DB, Sun GY, Gu Z. Proteomic analysis of the effects of aged garlic extract and its FruArg component on lipopolysaccharide-induced neuroinflammatory response in microglial cells. PLoS One 2014; 9:e113531. [PMID: 25420111 PMCID: PMC4242640 DOI: 10.1371/journal.pone.0113531] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2014] [Accepted: 10/24/2014] [Indexed: 01/17/2023] Open
Abstract
Aged garlic extract (AGE) is widely used as a dietary supplement, and is claimed to promote human health through anti-oxidant/anti-inflammatory activities with hypolipidemic, antiplatelet and neuroprotective effects. Prior studies of AGE have mainly focused on its organosulfur compounds, with little attention paid to its carbohydrate derivatives, such as N-α-(1-deoxy-D-fructos-1-yl)-L-arginine (FruArg). The goal of this study is to investigate actions of AGE and FruArg on antioxidative and neuroinflammatory responses in lipopolysaccharide (LPS)-activated murine BV-2 microglial cells using a proteomic approach. Our data show that both AGE and FruArg can significantly inhibit LPS-induced nitric oxide (NO) production in BV-2 cells. Quantitative proteomic analysis by combining two dimensional differential in-gel electrophoresis (2D-DIGE) with mass spectrometry revealed that expressions of 26 proteins were significantly altered upon LPS exposure, while levels of 20 and 21 proteins exhibited significant changes in response to AGE and FruArg treatments, respectively, in LPS-stimulated BV-2 cells. Notably, approximate 78% of the proteins responding to AGE and FruArg treatments are in common, suggesting that FruArg is a major active component of AGE. MULTICOM-PDCN and Ingenuity Pathway Analyses indicate that the proteins differentially affected by treatment with AGE and FruArg are involved in inflammatory responses and the Nrf2-mediated oxidative stress response. Collectively, these results suggest that AGE and FruArg attenuate neuroinflammatory responses and promote resilience in LPS-activated BV-2 cells by suppressing NO production and by regulating expression of multiple protein targets associated with oxidative stress.
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Affiliation(s)
- Hui Zhou
- Department of Pathology and Anatomical Sciences, University of Missouri School of Medicine, Columbia, Missouri, United States of America
- Center for Translational Neuroscience, University of Missouri School of Medicine, Columbia, Missouri, United States of America
| | - Zhe Qu
- Department of Pathology and Anatomical Sciences, University of Missouri School of Medicine, Columbia, Missouri, United States of America
- Center for Translational Neuroscience, University of Missouri School of Medicine, Columbia, Missouri, United States of America
| | - Valeri V. Mossine
- Department of Biochemistry, University of Missouri School of Medicine, Columbia, Missouri, United States of America
| | - Dineo L. Nknolise
- Department of Pathology and Anatomical Sciences, University of Missouri School of Medicine, Columbia, Missouri, United States of America
- Center for Translational Neuroscience, University of Missouri School of Medicine, Columbia, Missouri, United States of America
| | - Jilong Li
- Department of Computer Science, Informatics Institute, University of Missouri, Columbia, Missouri, United States of America
| | - Zhenzhou Chen
- Department of Pathology and Anatomical Sciences, University of Missouri School of Medicine, Columbia, Missouri, United States of America
- Center for Translational Neuroscience, University of Missouri School of Medicine, Columbia, Missouri, United States of America
| | - Jianlin Cheng
- Department of Computer Science, Informatics Institute, University of Missouri, Columbia, Missouri, United States of America
| | - C. Michael Greenlief
- Department of Chemistry, University of Missouri, Columbia, Missouri, United States of America
| | - Thomas P. Mawhinney
- Department of Biochemistry, University of Missouri School of Medicine, Columbia, Missouri, United States of America
| | - Paula N. Brown
- British Columbia Institute of Technology, Vancouver, British Columbia, Canada
| | - Kevin L. Fritsche
- Division of Animal Sciences, University of Missouri, Columbia, Missouri, United States of America
| | - Mark Hannink
- Department of Biochemistry, University of Missouri School of Medicine, Columbia, Missouri, United States of America
| | - Dennis B. Lubahn
- Department of Biochemistry, University of Missouri School of Medicine, Columbia, Missouri, United States of America
| | - Grace Y. Sun
- Department of Pathology and Anatomical Sciences, University of Missouri School of Medicine, Columbia, Missouri, United States of America
- Department of Biochemistry, University of Missouri School of Medicine, Columbia, Missouri, United States of America
- Center for Translational Neuroscience, University of Missouri School of Medicine, Columbia, Missouri, United States of America
| | - Zezong Gu
- Department of Pathology and Anatomical Sciences, University of Missouri School of Medicine, Columbia, Missouri, United States of America
- Center for Translational Neuroscience, University of Missouri School of Medicine, Columbia, Missouri, United States of America
- Harry S. Truman Veterans Hospital, Columbia, Missouri, United States of America
- * E-mail:
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47
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Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography–high-resolution mass spectrometry. Amino Acids 2014; 47:111-24. [DOI: 10.1007/s00726-014-1845-5] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2014] [Accepted: 09/20/2014] [Indexed: 01/02/2023]
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48
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Szwergold BS, Miller CB. Potential of Birds to Serve as Pathology-Free Models of Type 2 Diabetes, Part 2: Do High Levels of Carbonyl-Scavenging Amino Acids (e.g., Taurine) and Low Concentrations of Methylglyoxal Limit the Production of Advanced Glycation End-Products? Rejuvenation Res 2014; 17:347-58. [PMID: 24684667 DOI: 10.1089/rej.2014.1561] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
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49
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Ali MM, Newsom DL, González JF, Sabag-Daigle A, Stahl C, Steidley B, Dubena J, Dyszel JL, Smith JN, Dieye Y, Arsenescu R, Boyaka PN, Krakowka S, Romeo T, Behrman EJ, White P, Ahmer BMM. Fructose-asparagine is a primary nutrient during growth of Salmonella in the inflamed intestine. PLoS Pathog 2014; 10:e1004209. [PMID: 24967579 PMCID: PMC4072780 DOI: 10.1371/journal.ppat.1004209] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2014] [Accepted: 05/09/2014] [Indexed: 12/21/2022] Open
Abstract
Salmonella enterica serovar Typhimurium (Salmonella) is one of the most significant food-borne pathogens affecting both humans and agriculture. We have determined that Salmonella encodes an uptake and utilization pathway specific for a novel nutrient, fructose-asparagine (F-Asn), which is essential for Salmonella fitness in the inflamed intestine (modeled using germ-free, streptomycin-treated, ex-germ-free with human microbiota, and IL10-/- mice). The locus encoding F-Asn utilization, fra, provides an advantage only if Salmonella can initiate inflammation and use tetrathionate as a terminal electron acceptor for anaerobic respiration (the fra phenotype is lost in Salmonella SPI1- SPI2- or ttrA mutants, respectively). The severe fitness defect of a Salmonella fra mutant suggests that F-Asn is the primary nutrient utilized by Salmonella in the inflamed intestine and that this system provides a valuable target for novel therapies.
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Affiliation(s)
- Mohamed M. Ali
- Department of Microbiology, The Ohio State University, Columbus, Ohio, United States of America
- Department of Medical Microbiology and Immunology, Faculty of Medicine, Mansoura University, Mansoura, Egypt
| | - David L. Newsom
- Center for Microbial Pathogenesis, The Research Institute at Nationwide Children's Hospital, Columbus, Ohio, United States of America
| | - Juan F. González
- Department of Microbial Infection and Immunity, The Ohio State University, Columbus, Ohio, United States of America
| | - Anice Sabag-Daigle
- Department of Microbial Infection and Immunity, The Ohio State University, Columbus, Ohio, United States of America
| | - Christopher Stahl
- Department of Microbiology, The Ohio State University, Columbus, Ohio, United States of America
| | - Brandi Steidley
- Department of Microbial Infection and Immunity, The Ohio State University, Columbus, Ohio, United States of America
| | - Judith Dubena
- Department of Veterinary Biosciences, The Ohio State University, Columbus, Ohio, United States of America
| | - Jessica L. Dyszel
- Department of Microbiology, The Ohio State University, Columbus, Ohio, United States of America
| | - Jenee N. Smith
- Department of Microbiology, The Ohio State University, Columbus, Ohio, United States of America
| | - Yakhya Dieye
- Department of Microbiology, The Ohio State University, Columbus, Ohio, United States of America
| | - Razvan Arsenescu
- Department of Internal Medicine, The Ohio State University, Columbus, Ohio, United States of America
| | - Prosper N. Boyaka
- Department of Veterinary Biosciences, The Ohio State University, Columbus, Ohio, United States of America
| | - Steven Krakowka
- Department of Veterinary Biosciences, The Ohio State University, Columbus, Ohio, United States of America
| | - Tony Romeo
- Department of Microbiology and Cell Science, University of Florida, Gainesville, Florida, United States of America
| | - Edward J. Behrman
- Department of Chemistry and Biochemistry, The Ohio State University, Columbus, Ohio, United States of America
| | - Peter White
- Center for Microbial Pathogenesis, The Research Institute at Nationwide Children's Hospital, Columbus, Ohio, United States of America
| | - Brian M. M. Ahmer
- Department of Microbiology, The Ohio State University, Columbus, Ohio, United States of America
- Department of Microbial Infection and Immunity, The Ohio State University, Columbus, Ohio, United States of America
- * E-mail:
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Szwergold BS. Maillard reactions in hyperthermophilic archaea: implications for better understanding of non-enzymatic glycation in biology. Rejuvenation Res 2014; 16:259-72. [PMID: 23634960 DOI: 10.1089/rej.2012.1401] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Maillard reactions are an unavoidable feature of life that appear to be damaging to cell and organisms. Consequently, all living systems must have ways to protect themselves against this process. As of 2012, several such defense mechanisms have been identified. They are all enzymatic and were found in mesophilic organisms. To date, no systematic study of Maillard reactions and the relevant defense mechanisms has been conducted in thermophiles (50°C-80°C) or hyperthermophiles (80°C-120°C). This is surprisingly because Maillard reactions become significantly faster and potent with increasing temperatures. This review examines this neglected issue in two well-defined sets of hyperthermophiles. My analysis suggests that hyperthermophiles cope with glycation stress by several mechanisms: • Absence of glycation-prone head groups (such as ethanoalamine) from hyperthermophilic phospholipids • Protection of reactive carbohydrates and labile metabolic intermediates by substrate channeling. • Conversion of excess reactive sugars such as glucose to non-reactive compounds including trehalose, di-myo-inositol-phosphate and mannosylglycerate. • Detoxification of methylglyoxal and other ketoaldehydes by conversion to inert products through a variety of reductases and dehydrogenases. • Scavenging of the remaining carbonyls by nucleophilic amines, including a variety of novel polyamines. Disruption of the Maillard process at its early stages, rather than repair of damage caused by it at later stages, appears to be the preferred strategy in the organisms examined. The most unique among these mechanisms appears to be a polyamine-based scavenging system. Undertaking research of the Maillard process in hyperthermophiles is important in its own right and is also likely to provide new insights for the control of these reactions in humans, especially in diseases such as diabetes mellitus.
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