Molecular Basis for the Simultaneous Enhancement of the Aroma-Generating Capacity and Bioactivity of Maillard Reaction Precursors through Mechanochemistry

Ball milling at ambient temperatures can accelerate the formation and accumulation of early-stage Maillard reaction intermediates considered important precursors of aromas and antioxidants. In this study, using chemical and biological assays, we explored the potential of sequential milling and heating to enhance the antioxidant and aroma-generating capacity of Maillard model systems. Milling (30 Hz/30 min) followed by dry heating (90 °C/30 min) of glycine or lysine with glucose significantly increased not only the intensity of their aroma-active compounds as analyzed by headspace-gas chromatography/mass spectrometry (HS-GC/MS) but also their free radical scavenging capacity as assessed by 2,2'-azino-bis-(3-ethylbenzothiazoneline-6-sulfonic acid) (ABTS) and oxygen radical absorbance capacity (ORAC) assays. This was attributed to the increased formation of redox-active endiol moieties and precursors of N,N-dialkyl-pyrazinium radical cation in the lysine system assessed by electrospray ionization-quadrupole time-of-flight/tandem mass spectrometry (ESI-QqTOF/MS/MS) analysis. The test samples also inhibited NO generation and cellular oxidative stress in RAW 264.7 murine macrophage cells, indicating size reduction induced by milling promoted paracellular absorption.

Acrylamide Formation in Food: A Mechanistic Perspective

Earliest reports on the origin of acrylamide in food have confirmed asparagine as the main amino acid responsible for its formation. Available evidence suggests that sugars and other carbonyl compounds play a specific role in the decarboxylation process of asparagine, a necessary step in the generation of acrylamide. It has been proposed that Schiff base intermediate formed between asparagine and the sugar provides a low energy alternative to the decarboxylation from the intact Amadori product through generation and decomposition of oxazolidin-5-one intermediate, leading to the formation of a relatively stable azomethine ylide. Literature data indicate the propensity of such protonated ylides to undergo irreversible 1,2-prototropic shift and produce, in this case, decarboxylated Schiff bases which can easily rearrange into E Decarboxylated Amadori products can either undergo the well known β-elimination process initiated by the sugar moiety to produce 3-aminopropanamide and 1-deoxyglucosone or undergo 1,2-elimination initiated by the amino acid moiety to directly generate acrylamide. On the other hand, the Schiff intermediate can either hydrolyze and release 3-aminopropanamide or similarly undergo amino acid initiated 1,2-elimination to directly form acrylamide. Other thermolytic pathways to acrylamide—considered marginal at this stage—via the Strecker aldehyde, acrolein, and acrylic acid, are also addressed. Despite significant progress in the understanding of the mechanistic aspects of acrylamide formation, concrete evidence for the role of the different proposed intermediates in foods is still lacking.

Sugar-Conjugated Bis(glycinato)copper(II) Complexes and Their Modulating Influence on the Maillard Reaction

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.

De novo synthesis of amino acids during the maillard reaction: qTOF/ESI mass spectrometric evidence for the mechanism of Akabori transformation

The transformation of α-amino acids into their hydroxymethyl derivatives during the Maillard reaction is an intriguing possibility for catalysis by metal salts in the presence of Strecker aldehydes; the process is commonly known as the Akabori reaction. The mechanism of this reaction was studied in the presence of glucose, using glycine copper complex and paraformaldehyde as Akabori model system in aqueous mixtures heated at 110 °C for 2 h and subsequently analyzed by qTOF/ESI/MS. Isotope-labeling studies of the various products identified have provided for the first time mass spectrometric evidence for the detailed mechanism of Akabori transformation, particularly the formation of Schiff base adducts prior to the final conversion into serine and hydroxymethyl-serine. Furthermore, the results have indicated that sugars do not interfere with such transformations and, on the contrary, the presence of glycine–copper complexes in the Maillard model systems can enhance the production of Maillard reaction intermediates.

Characterization of electron ionization mass spectral (EIMS) fragmentation patterns of chloropropanol esters of palmitic acid using isotope labeling technique

Chloropropanol (CP) esters are a class of thermally-induced toxicants that are mainly formed in refined edible oils. The structural diversity of these esters presents significant analytical challenges which have often been overcome through analysis of their corresponding free alcohols after a hydrolysis step. Mass spectrometry-based methodologies incorporating characteristic fragmentation patterns of particular isomers of CP esters greatly facilitates their identification. The electron ionization mass spectra (EIMS) of various isomers of synthetic and commercially available (13)C- and (2)H-labeled CP ester standards of palmitic (C16) and other short chain fatty acids (C3 to C10) were generated and analyzed using GC/MS. Short chain CP esters were synthesized by reacting their respective acid anhydrides with the corresponding 3-chloro- and 2-chloro- propanediols in addition to 1,3-dichloro- and 1,2-dichloropropanols. Five fragmentation pathways were identified. Four of the five pathways, such as α-cleavage, McLafferty rearrangement, α-H rearrangement and cyclic acyloxonium ion formation, were characteristic of CP mono- and diesters. The remaining pathway generating chloronium ion was found only in dichlorinated isomers. The proposed fragmentation pathways for the palmitic acid esters were confirmed through the use of (13)C- and (2)H-labeled CP ester standards of palmitic acid, and the generality of identified fragmentation patterns was confirmed through the identification of equivalent ions in the mass spectra of short chain fatty acids (C3 to C16). Characteristic ions that were identified in this study retaining the chlorine atom in their structures can be considered as potential markers for the presence of CP esters.

Thermally induced oxidative decarboxylation of copper complexes of amino acids and formation of strecker aldehyde

In the Maillard reaction, independent degradations of amino acids play an important role in the generation of amino-acid-specific products, such as Strecker aldehydes or their Schiff bases. Such oxidative decarboxylation reactions are expected to be enhanced in the presence of metals. Preliminary studies performed through heating of alanine and various metal salts (Cu, Fe, Zn, and Ca) under pyrolytic conditions indicated that copper(II) and iron(III) because of their high oxidation potentials were the only metals able to induce oxidative decarboxylation of amino acids and formation of Strecker aldehyde or its derivatives as detected by gas chromatography/mass spectrometry. Furthermore, studies performed with synthetic alanine and glycine copper complexes indicated that they constituted the critical intermediates undergoing free-radical oxidative degradation, followed by the loss of carbon dioxide and the generation of Strecker aldehydes, which were detected either as stable Schiff base adducts or incorporated in moieties, such as pyrazine or pyridine derivatives.

Interaction of flavanols with amino acids: postoxidative reactivity of the B-ring of catechin with glycine

Flavanol-related structures such as epicatechin and catechins have been associated with potential antioxidant activity in food and are known to interfere with the Maillard reaction through scavenging of reactive dicarbonyl compounds. High-resolution ESI-TOF mass spectrometry and an isotope labeling technique were used to assess the reactivity of glycine with (+)-catechin heated under oxidative conditions at 120 °C for 70 min. Evidence based on accurate mass analysis of the products obtained and the isotope incorporation pattern of [(13)C-1]glycine, [(13)C-2]glycine, and [(15)N]glycine experiments indicated that (+)-catechin formed various adducts with glycine; two of them incorporated a single amino acid, and three adducts incorporated two amino acid moieties. Some of these adducts underwent dehydration reaction at ring C, and in some the C-ring remained intact. Detailed MS/MS analyses of the fragmentation patterns of these adducts have confirmed the addition of amino acid moieties to the oxidized B-ring of (+)-catechin through the formation of Schiff bases. Formation of such nonvolatile (+)-catechin/amino acid adducts provides insight into how amino acid can have the potential of modifying the antioxidant properties of (+)-catechin and how catechin in turn has the potential of modifying the profile of the Maillard reaction.

Isotope labeling studies on the electron impact mass spectral fragmentation patterns of chloropropanol acetates

Chloropropanol (CP) esters are part of an emerging group of process-induced toxicants that are considered as potential health hazards particularly in palm oil. Mass spectrometry-based methodologies for identification of CP esters in food are critical in overcoming the challenges associated with direct detection methods. In the present study, a convenient strategy was employed to generate all possible CP acetates through reacting acetic anhydride with either glycerol in the presence of a chloride source or the corresponding CPs, such as 3-chloro-, 1,3-dichloro-, 2-chloro-, and 1,2-dichloropropanols, allowing for the identification of the individual CP acetates and assignment of their mass spectral fragmentations. Mass spectral fragmentations were confirmed through the use of the isotopic signature of chlorine in addition to the isotope labeling experiments performed using isotopically labeled precursors, such as [¹³C-U₃] glycerol, [¹³C-U₄] acetic anhydride, [¹³C-2,2'] acetic anhydride, and [d₅] 3-monochloropropane-1,2-diol (3-MCPD) as reactants. Such studies have indicated that all CP esters can undergo two general fragmentations under electron impact (EI) conditions, one generating the acylium ion at m/z 45 and the other generating a chlorinated cyclic acyloxonium ion at m/z 135.6. Considering the fact that such ions can also be generated from any fatty acid containing CP esters after undergoing McLafferty rearrangement, the ion at m/z 135.6 can therefore be considered as a universal marker for the presence of CP esters undergoing EI fragmentation. Furthermore, these studies have also indicated the formation of ions characteristic of CP diesters, monoesters, and dichloro esters.

Cyclic acyloxonium ions as diagnostic aids in the characterization of chloropropanol esters under electron impact (EI), electrospray ionization (ESI), and atmospheric pressure chemical ionization (APCI) conditions

During mass spectrometric analysis of various lipids and lipid derivatives such as the chlorinated counterparts of triacylglycerols, the detailed structure of the characteristic and common ions formed under electron impact (EI), electrospray ionization (ESI), and atmospheric pressure chemical ionization (APCI) conditions by the loss of a single fatty acid remains ambiguous. These ions are designated in the literature as "diacylglyceride ions" and are frequently depicted with a molecular formula without showing any structural features and sometimes represented as cyclic acyloxonium ions. Characterization of these ions is of considerable importance due to their utility in structural identification of lipid derivatives. This study provides complementary evidence on the cyclic nature of "diacylglyceride ions" through the use of the simplest 3-monochloropropanediol diester as a model and the use of isotope labeling technique. Tandem MS/MS studies have indicated that the ion at m/z 135.6 generated from 1,2-bis(acetoyl)-3-chloropropane through the loss of an acetyl group was identical to the ion at m/z 135.6 generated from 4-chloromethyl-2,2-dimethyl-1,3-dioxolane, the latter being generated from a cyclic precursor through the loss of a methyl radical, keeping the dioxolane ring structure intact, thus confirming the cyclic nature of these ions. The corresponding cyclic oxonium ions generated from longer chain chloropropanol diesters, such as the ion at m/z 331.2 originating from 3-monochloropropanediol (3-MCPD) diesters containing palmitic acid(s), could serve as chemical markers for the presence chloropropanol esters.

Double Schiff base adducts of 2,3-butanedione with glycine: formation of pyrazine rings with the participation of amino acid carbon atoms

The 1,2-dicarbonyl compounds are well-known for their ability to undergo a one-to-one interaction with amino acids and generate aroma-active pyrazines through the Strecker reaction. An earlier publication reported the generation of tetrahydropyrazine moiety from the double addition of amino acids to 1,2-dicarbonyl compounds. To evaluate the potential of this intermediate to undergo oxidation and form pyrazines, a model system composed of glycine and 2,3-butanedione was evaluated under pyrolytic conditions at 250 °C, as well as under pressurized high-temperature conditions at 120 °C. These studies have indicated the unexpected formation of 2,3-dimethylpyrazine and 2,3,5-trimethylpyrazine in addition to the expected tetramethylpyrazine. Isotope-labeling studies using [¹³C-1]glycine (98%), [¹³C-2]glycine (99%), and [¹⁵N]glycine (98%) have shown that, as expected, tetramethylpyrazine was completely unlabeled, whereas 51% of 2,3-dimethylpyrazine incorporated two ¹³C-2 atoms from glycine, 20% incorporated one atom, and 29% was unlabeled. Furthermore, the label incorporation pattern in the major mass spectral fragment at m/z 67 indicated that the C-2 atoms originating from glycine reside in the ring system of 2,3-dimethylpyrazine. The formation of doubly labeled 2,3-dimethylpyrazine was rationalized through proposition of the double addition of glycine to 2,3-butanedione, and the formation of singly labeled isotopomer was justified by sequential Schiff base formation of 2-amino-butan-3-one first with the Strecker aldehyde and then followed by glycine. This pathway can also generate the double-labeled pyrazine. Finally, the unlabeled pyrazine was proposed to form through the Strecker reaction of 2,3-butanedione and its degradation product glyoxal with glycine. The proposed pathways were also consistent with the observed label distribution patterns of 2,3,5-trimethylpyrazine.

Role of the ribose-specific marker furfuryl-amine in the formation of aroma active 1-(furan-2-ylmethyl)-1H-pyrrole (or furfuryl-pyrrole) derivatives

Furfuryl-pyrroles possess a diverse range of organoleptic properties described as roasted, chocolaty, green, horseradish-like, and mushroom-like and are detected in various foods such as coffee, chocolate, popcorn, and roasted chicken. Although their origin in food was attributed to furfuryl-amine, the latter has not been detected so far in Maillard model systems or in foods. In this study, furfuryl-amine was shown to be formed specifically from ribose through nitrogen atom transfer from the α-amino group of any amino acid. Such a transfer can be achieved through decarboxylation of the Schiff base adduct and isomerization followed by hydrolysis. Through the use of (15)Nα-lysine it was revealed that only the (15)Nα nitrogen atom was incorporated into its structure, indicating a specific role for the carboxylate moiety in the mechanism of its formation. Furthermore, isotope labeling studies have indicated that furfuryl-pyrrole derivatives can be formed by the interaction of 2 mol of furfuryl-amine with 3-deoxyribosone followed by dehydration and cyclization to form 1-(furan-2-yl)-N-{[1-(furan-2-ylmethyl)-1H-pyrrol-2-yl]methylidene}methanamine. After hydrolysis, this intermediate can generate furfuryl-formyl-pyrrole, furfuryl-pyrrole carboxylic acid, and furfuryl-pyrrole. In this study, the furfuryl-amine derivatives were also detected in different coffee beans after pyrolysis and analysis by GC-MS. The potential of these compounds to form in aqueous model systems at a temperature of 120 °C was also demonstrated.

Isotope labeling studies on the formation of multiple addition products of alanine in the pyrolysis residue of glucose/alanine mixtures by high-resolution ESI-TOF-MS

Pyrolysis was used as a microscale sample preparation tool to generate glucose/alanine reaction products to minimize the use of expensive labeled precursors in isotope labeling studies. The residue remaining after the pyrolysis at 250 °C was analyzed by electrospray time-of-flight mass spectrometry (ESI-TOF-MS). It was observed that a peak at m/z 199.1445 in the ESI-TOF-MS spectrum appeared only when the model system contained at least 2-fold excess alanine. The accurate mass determination indeed indicated the presence of two nitrogen atoms in the molecular formula (C(10)H(18)N(2)O(2)). To verify the origin of the carbon atoms in this unknown compound, model studies with [(13)U(6)]glucose, [(13)C-1]alanine, [(13)C-2]alanine, [(13)C-3]alanine, and [(15)N]alanine were also performed. Glucose furnished six carbon atoms, and alanine provides four carbon (2 × C-2 and 2 × C-3) and two nitrogen atoms. When commercially available fructosylalanine (N-attached to C-1) was reacted with only 1 mol of alanine, a peak at m/z 199.1445 was once again observed. In addition, when 3-deoxyglucosone (3-DG) was reacted with a 2-fold excess of alanine, a peak at m/z 199.1433 was also generated, confirming the points of attachment of the two amino acids at C-1 and C-2 atoms of 3-DG. These studies have indicated that amino acids can undergo multiple addition reactions with 1,2-dicarbonyl compounds such as 3-deoxyglucosone and eventually form a tetrahydropyrazine moiety.

Thermal decomposition of 5-(hydroxymethyl)-2-furaldehyde (HMF) and its further transformations in the presence of glycine

Thermal decomposition of HMF has been so far studied indirectly through carbohydrate degradation reactions assuming HMF as the main product. Such studies, however, do not necessarily generate relevant information on HMF decomposition because many other products are generated simultaneously. Direct thermal decomposition using different concentrations of HMF in silica gel was studied using pyrolysis-GC-MS. Undiluted HMF generated four peaks corresponding to 5-methylfurfural, 2,5-furandicarboxaldehdye, HMF, and a major unknown peak at retention time of 20.73 min. The diluted HMF in silica gel (15-fold) generated only the first three peaks. The generation of the unknown peak was dependent on the concentration of HMF, indicating the possibility of a dimeric structure; furthermore, when HMF was generated from [U-13C6]glucose in the reaction mixture, the highest mass in the spectrum of the unknown peak showed the incorporation of 11 carbon atoms from the glucose. Thermal decomposition studies of HMF have also indicated that in the absence of amino acids it can mainly dimerize and the initially formed dimer can degrade to generate 5-methylfurfural and 2,5-furandicarboxaldehyde. On the other hand, thermal degradation of HMF in the presence of glycine generated Schiff base adducts of HMF, 5-methylfurfural, and 2,5-furandicarboxaldehdye in addition to 2-acetyl-5-methylfuran and a newly discovered adduct, 5-[(dimethylamino)methyl]-2-furanmethanol.

Reversible and covalent binding of 5-(hydroxymethyl)-2-furaldehyde (HMF) with lysine and selected amino acids

The chemical reactivity of 5-(hydroxymethyl)-2-furaldehyde (HMF) with lysine, glycine, and proline was studied using isotope labeling technique. To confirm the formation of HMF adducts in glucose amino acid model systems, a useful strategy was developed in which products simultaneously possessing six glucose (HMF moiety) and any number of amino acid carbon atoms in addition to nitrogen were targeted using specifically labeled precursors such as [(15)N(α)]lysine·2HCl, [(15)N(ε)]lysine·2HCl, [U-(13)C(6)]lysine·2HCl, [(13)C(6)]lysine·2HCl, and [U-(13)C(6)]glucose in the case of lysine model system. In addition, model systems containing HMF and amino acids were also studied to confirm specific adduct formation. Complete labeling studies along with structural analysis using appropriate synthetic precursors such as HMF Schiff base adducts of piperidine and glycine have indicated that HMF generated in the glucose/amino acid model systems initially forms a Schiff base adduct that can undergo decarboxylation through an oxazolidin-5-one intermediate and form two isomeric decarboxylated Schiff bases. Unlike the Schiff bases resulting from primary amines or amino acids such as glycine or lysine, those resulting from secondary amino acids such as proline or secondary amines such as piperidine can further undergo vinylogous Amadori rearrangement, forming N-substituted 5-(aminomethyl)furan-2-carbaldehyde derivatives.

Thermal generation of 3-amino-4,5-dimethylfuran-2(5H)-one, the postulated precursor of sotolone, from amino acid model systems containing glyoxylic and pyruvic acids

4,5-Dimethyl-3-hydroxy-2(5H)-furanone (sotolone), a naturally occurring flavor impact compound, can be isolated from various sources, especially fenugreek seeds. It can also be thermally produced from intermediates generated from the Maillard reaction such as pyruvic and ketoglutaric acids, glyoxal, and 2,3-butanedione. A naturally occurring precursor of sotolone, 3-amino-4,5-dimethyl-2(5H)-furanone, was thermally generated for the first time from pyruvic acid and glycine or from glyoxylic acid and alanine model systems. Isotope labeling studies have implicated 4,5-dimethylfuran-2,3-dione as an intermediate that can be converted into 3-amino-4,5-dimethyl-2(5H)-furanone through Strecker-like interaction with any amino acid. Furthermore, these studies have also indicated the presence of two pathways for the formation of 4,5-dimethylfuran-2,3-dione, one requiring pyruvic acid and a formaldehyde source and the other requiring glyoxylic acid and acetaldehyde. Self-aldol condensation of pyruvic acid followed by lactonization and further aldol reaction with formaldehyde can generate the same intermediate as the self-aldol addition product of acetaldehyde with glyoxylic acid followed by lactonization. The pyruvic acid pathway was found to be a more efficient route than the glyoxylic acid pathway. Furthermore, the pyruvic acid/glycine model system was able to generate sotolone in the presence of moisture, and in the presence of ammonia, commercial sotolone was converted back into 3-amino-4,5-dimethyl-2(5H)-furanone.

Dimerization of azomethine ylides: an alternate route to pyrazine formation in the Maillard reaction

Recently, azomethine ylides have been implicated as reactive intermediates in the Maillard reaction. They are known to undergo 1,3-cycloaddition reactions with dipolarophiles to form pyrroles, and, more importantly, they can undergo dimerization reaction leading to the formation of a piperazine moiety. Although the reactivity of azomethine ylides toward dipolarophiles in Maillard model systems has been studied, their role as precursors of pyrazines remains unexplored. To study this possibility, a simple model system such as glyoxylic acid/glycine that is unable to generate α-dicarbonyl compounds but is able to form azomethine ylides was used to demonstrate pyrazine formation. The specific piperazine-2,5-dicarboxylic acid that is expected to form in this particular system can undergo oxidative decarboxylation to generate dihydropyrazine moieties similar to that of the dimerization product of the α-amino carbonyl compounds generated through the Strecker reaction. The model system when reacted under pyrolytic conditions at 200 °C indeed generated most of the theoretically expected pyrazines as major products, the structures of which were confirmed by comparison of their retention times with commercial standards and through NIST library matches in addition to isotope labeling data generated from labeled precursors such as [(13)C-1]glycine, [(13)C-2]glycine, and [(15)N]glycine.

Oxalic acid-induced modifications of postglycation activity of lysozyme and its glycoforms

The role of selected carboxylic acids and their potential to influence the glycation pattern and the enzymatic activity of lysozyme using glucose and ribose were investigated independently of the pH of the reaction medium. The model systems were incubated with and without selected carboxylic acids (maleic, acetic, oxalic, and citraconic) at 50 degrees C for 12 or 24 and 48 h at constant pH of 6.5. The effect of carboxylic acids on the glycation of lysozyme was studied by electrospray ionization mass spectrometry (ESI-MS) and by the measurement of the residual enzyme activity of lysozyme in the glycated samples. Of the carboxylic acids evaluated, oxalic acid showed the highest antiglycation activity. The residual lysozyme activity in both oxalic acid-glucose and oxalic acid-ribose systems was >80% compared with 46 and 36% activity in the controls of glucose and ribose systems, respectively. On the other hand, maleic, acetic, and citraconic acid containing systems with both sugars did not exhibit any enhanced enzyme activity relative to the controls. The results of this study show that oxalic acid was unique among the carboxylic acids evaluated with respect to its ability to interact with sugars and inhibit glycation.

Formation of Pent-4-en-1-amine, the counterpart of acrylamide from lysine and its conversion into piperidine in lysine/glucose reaction mixtures

Isotope labeling studies performed using lysine/glucose model systems have indicated that lysine can generate piperidine, a reactive amine capable of undergoing Maillard type interactions. Two possible mechanisms were identified for the formation of piperidine: one arising through decarboxylation of lysine alone to generate cadaverine (1,5-diaminopentane) followed by deamination to form pent-4-en-1-amine which in turn can cyclize into piperidine where both Nepsilon and Nalpha atoms of lysine can be equally involved in its generation due to the symmetrical nature of the precursor diamine. On the other hand, in the presence of sugars, lysine, similarly to asparagine and phenylalanine, can undergo carbonyl-assisted decarboxylative deamination reaction to generate pent-4-en-1-amine, the counterpart of acrylamide. The pent-4-en-1-amine can then cyclize to form piperidine through the Nepsilon atom of lysine. To confirm the formation of pent-4-en-1-amine in the lysine/glucose model system, a useful strategy based on Py-GC/MS analysis was developed using isotope labeling technique to identify sugar adducts of pent-4-en-1-amine. Products simultaneously possessing five lysine carbon atoms (C2'-C6') and the Nepsilon-amino group from lysine in addition to glucose carbon atoms were targeted using specifically labeled precursors such as [(15)Nalpha]lysine.2HCl, [(15)Nepsilon]lysine.2HCl, [U-(13)C(6)]lysine.2HCl, [(13)C-6]lysine.2HCl and [U-(13)C(6)]glucose. The complete labeling studies along with structural analysis using synthetic and other available precursors have shown the presence of a peak that satisfies the above criteria, and the peak was tentatively identified as N-(5-methylfuran-2-yl)methylidene]penta-1,3-dien-1-amine incorporating pent-4-en-1-amine in its structure.

Profiling of alpha-dicarbonyl content of commercial honeys from different botanical origins: identification of 3,4-dideoxyglucoson-3-ene (3,4-DGE) and related compounds

The alpha-dicarbonyl contents of commercial honey samples from different botanical origins were analyzed as their quinoxaline derivatives using HPLC-DAD, HPLC-MS, HPLC-MS/MS, and HPLC-TOF-MS. A total of nine such compounds were detected, of which five were previously reported in honey (glucosone, 3-deoxyglucosone, glyoxal, methylglyoxal, and 2,3-butanedione) and three were reported only from sources other than honey [3-deoxypentulose, 1,4-dideoxyhexulose, and 3,4-dideoxyglucoson-3-ene (3,4-DGE)]. An unknown alpha-dicarbonyl compound was also tentatively identified as an oxidation product of 3,4-DGE and was termed 3,4-dideoxyglucosone-3,5-diene (3,4-DGD). Only glyoxal (0.3-1.3 mg/kg), methylglyoxal (0.8-33 mg/kg), and 2,3-butanedione (0-4.3 mg/kg) were quantified in all honey samples. Furthermore, analysis of the alpha-dicarbonyl profile of various honey samples indicated that certain alpha-dicarbonyl compounds are found in specific honey samples in much higher proportions relative to the average amounts. The free radical scavenging activity as measured by DPPH method has also indicated that the darker honey samples such as buckwheat, manuka, blueberry, and eucalyptus had higher antioxidant properties compared to lighter-colored samples.

Isotope labeling studies on the origin of 3,4-hexanedione and 1,2-butanedione in an alanine/glucose model system

Although the importance of alpha-dicarbonyl compounds as reactive intermediates in the Maillard reaction and as precursors of heterocyclic and odor-active compounds is well-established, however, the detailed origin of many alpha-dicarbonyl compounds such as 3,4-hexanedione and 1,2-butanedione still remains unknown. Using glucose and glyoxal with labeled [(13)C-1]alanine, [(13)C-2]alanine, [(13)C-3]alanine, and [(15)N]alanine, the mechanism of their formation was investigated using the label incorporation pattern of the pyrazines derived through the Strecker reaction. Taking into account the non-oxidative mechanism of pyrazine formation, the data indicated that all of the ethyl-substituted pyrazines identified in the glyoxal/alanine model system incorporated C-2' and C-3' atoms of alanine, and not that of free acetaldehyde, as the ethyl group carbon atoms. This was achieved through spiking experiments using unlabeled acetaldehyde in the presence of labeled alanine. Furthermore, the data also indicated the occurrence of a chain elongation process of sugar-derived alpha-dicarbonyl compounds assisted by alanine. On the basis of the proposed mechanism, the glyoxal interaction with alanine through a decarboxylative aldol addition reaction can lead to the formation of 1,2-butanedione with the terminal ethyl carbon atoms originating from C-2' and C-3' atoms of alanine, and the similar interaction of 1,2-butanedione with a second molecule of alanine can lead to the formation of 3,4-hexanedione with both terminal ethyl carbon atoms originating from C-2' and C-3' atoms of alanine.

Model studies on the oxygen-induced formation of benzaldehyde from phenylacetaldehyde using pyrolysis GC-MS and FTIR

Benzaldehyde, a potent aroma chemical of bitter almond, can also be formed thermally from phenylalanine and may contribute to the formation of off-aroma. To identify the precursors involved in its generation during Maillard reaction, various model systems containing phenylalanine, phenylpyruvic acid, phenethylamine, or phenylacetaldehyde were studied in the presence and absence of moisture using oxidative and nonoxidative Py-GC-MS. Analysis of the data indicated that phenylacetaldehyde, the Strecker aldehyde of phenylalanine, is the most effective precursor and that both air and water significantly enhanced the rate of benzaldehyde formation from phenylacetaldehyde. Phenylpyruvic acid was the most efficient precursor under nonoxidative conditions. Phenethylamine, on the other hand, needed the presence of a carbonyl compound to generate benzaldehyde only under oxidative conditions. On the basis of the results obtained, a free radical initiated oxidative cleavage of the carbon-carbon double bond of the enolized phenylacetaldehyde was proposed as a possible major mechanism for benzaldehyde formation, and supporting evidence was provided through monitoring of the evolution of the benzaldehyde band from heated phenylacetaldehyde in the presence and absence of 1,1'-azobis(cyclohexanecarbonitrile) on the ATR crystal of an FTIR spectrophotometer. In the presence of the free radical initiator, the enol band of the phenylacetaldehyde centered at 1684 cm(-1) formed and increased over time, and after 18 min of heating time the benzaldehyde band centered at 1697 cm(-1) formed and increased at the expense of the enol band of phenylacetaldehyde, indicating a precursor product relationship.

Isotope labeling studies on the formation of 5-(hydroxymethyl)-2-furaldehyde (HMF) from sucrose by pyrolysis-GC/MS

Although it is generally assumed that the reactivity of sucrose, a nonreducing sugar, in the Maillard reaction is due to its hydrolysis into free glucose and fructose, however, no direct evidence has been provided for this pathway, especially in dry and high temperature systems. Using specifically (13)C-labeled sucrose at C-1 of the fructose moiety, HMF formation was studied at different temperatures. Under dry pyrolytic conditions and at temperatures above 250 degrees C, 90% of HMF originated from fructose moiety and only 10% originated from glucose. Alternatively, when sucrose was refluxed in acidic methanol at 65 degrees C, 100% of HMF was generated from the glucose moiety. Moreover, the relative efficiency of the known HMF precursor 3-deoxyglucosone to generate HMF was compared to that of glucose, fructose and sucrose. Glucose exhibited a much lower conversion rate than 3-deoxyglucosone, however, both fructose and sucrose showed much higher conversion rates than 3-deoxyglucosone thus precluding it as a major precursor of HMF in fructose and sucrose solutions. Based on the data generated, a mechanism of HMF formation from sucrose is proposed. According to this proposal sucrose degrades into glucose and a very reactive fructofuranosyl cation. In dry systems this cation can be effectively converted directly into HMF.

Further insight into thermally and pH-induced generation of acrylamide from glucose/asparagine model systems

On the basis of numerous studies on the mechanism of formation of acrylamide (AA) from asparagine and reducing sugars, the decarboxylated Schiff base [ N-( d-glucos-1-yl)-3'-aminopropionamide] and its corresponding Amadori product [ N-(1-deoxy- d-fructos-1-yl)-3'-aminopropionamide) are considered to be possible direct precursors in addition to 3-aminopropionamide (AP). Furthermore, the mechanism of decarboxylation of the initially formed N-( d-glucos-1-yl)asparagine to generate the above-mentioned precursors also remains to be confirmed. To identify the relative importance of AA precursors, the decarboxylated Amadori product (AP ARP) and the corresponding Schiff base were synthesized and their relative abilities to generate AA under dry and wet heating conditions were studied. Under both conditions, the N-( d-glucos-1-yl)-3'-aminopropionamide had the highest intrinsic ability to be converted into AA. In the dry model system, the increase was almost 4-fold higher than the corresponding AP ARP or AP; however, in the wet system, the increase was 2-fold higher relative to AP ARP but >20-fold higher relative to AP. In addition, to gain further insight into the decarboxylation step, the amino acid/sugar reactions were analyzed by FTIR to monitor the formation of the previously proposed 5-oxazolidinone intermediate known to exhibit a peak in the range of 1770-1810 cm (-1). Spectroscopic studies clearly indicated the formation of an intense peak in the indicated range, the precise wavelength being dependent on the amino acid and the sugar used. The identity of the peak was verified by observing a 40 cm (-1) shift when [(13)C-1]-labeled amino acid was used.

Nonvolatile oxidation products of glucose in Maillard model systems: formation of saccharinic and aldonic acids and their corresponding lactones

By using pyrolysis-gas chromatography-mass spectrometry-based methodologies, nonvolatile oxidation products of isotopically labeled glucose/glycine model systems were studied through a postpyrolytic in situ derivatization technique by using trimethylsilyldiethylamine. Analysis of the data indicated that the known reactive sugar intermediates such as glucosone and its deoxy derivatives can undergo in Maillard model systems three types of transformations: oxidation of the aldehydic groups into carboxylic acids, oxidative cleavage of alpha-dicarbonyl moieties into aldonic acids, and benzylic acid rearrangement of 1-deoxy-glucosone into saccharinic acids. The aldonic and saccharinic acids were identified through silylation of their lactone derivatives, and their origin was verified through (13)C-labeling studies. The following lactones were identified in glucose and glucose/glycine model systems: trans-dihydro-3,4-bis[(trimethylsilyl)oxy]-2(3 H)-furanone, cis-dihydro-3,4-bis[(trimethylsilyl)oxy]-2(3H)-furanone, 2-C-methyl-2,3,5-tris-O-(trimethylsilyl)-D-ribonic acid gamma-lactone, 3-deoxy-2,5,6-tris-O-(trimethylsilyl)-D-ribo-hexonic acid gamma-lactone, 2-deoxy-3,5-bis-O-(trimethylsilyl)-pentonic acid gamma-lactone, and 2,3,5-tris-O-(trimethylsilyl)-D-arabinonic acid gamma-lactone. The observed reduction in color and aroma in Maillard reactions performed under oxidative conditions may be attributed to the oxidation of reactive dicarbonyls into the corresponding carboxylic acids or their corresponding lactones.

Vinylogous Amadori rearrangement: Implications in food and biological systems

The 4-hydroxy-alkenals are important lipid peroxidation products and are known to play a major role both in the development of degenerative diseases in biological systems and off-flavors, or rancidity in food systems. The 4-hydroxy-alkenals can also be formed in nonlipid systems from 2-deoxy-sugar moieties such as 2-deoxy-ribose. FTIR spectroscopic evidence was provided for such a transformation catalyzed by amino acids through monitoring the decrease in intensity of the aldehydic band centered at 1716 cm(-1) of the open form of 2-deoxy-ribose and increase in the intensity of the formed conjugated aldehydic band centered at 1672 cm(-1). Furthermore, 4-hydroxy-alkenals can react with nitrogen nucleophiles such as amino acids and proteins to form Schiff base adducts that are able to undergo vinylogous Amadori rearrangement (vARP) and subsequently cyclize to generate a pyrrole moiety. This cyclization is prevented in the case of secondary amino acids such as proline to form a stable vinylogous Amadori rearrangement product (vARP). Monitoring this reaction of proline with 4-hydroxy-2-nonenal (HNE) has indicated that within 15 min at 28 degrees C the 1685 cm(-1) band of HNE completely disappears and that at 50 degrees C, vARP is formed within 5 min, as indicated by the formation of a characteristic band at 1709 cm(-1).

Mechanistic pathways of formation of acrylamide from different amino acids

Studies on model systems of amino acids and sugars have indicated that acrylamide can be generated from asparagine or from amino acids that can produce acrylic acid either directly such as beta-alanine, aspartic acid and carnosine or indirectly such as cysteine and serine. The main pathway specifically involves asparagine and produces acrylamide directly after a sugar-assisted decarboxylation and 1,2-elimination steps and the second non-specific pathway involves the initial formation of acrylic acid from different sources and its subsequent interaction with ammonia to produce acrylamide. Aspartic acid, beta-alanine and carnosine were found to follow acrylic acid pathway. Labeling studies with [13C-4]aspartic acid have confirmed the occurrence in aspartic acid model system, of a previously proposed sugar-assisted decarboxylation mechanism identified in asparagine model systems. In addition, creatine was found to be a good source of methylamine and was responsible for the formation of N-methylacrylamide in model systems through acrylic acid pathway. Furthermore, certain amino acids such as serine and cysteine were found to generate pyruvic acid that can be converted into acrylic acid and generate acrylamide when reacted with ammonia.

Oxidative Pyrolysis and Postpyrolytic Derivatization Techniques for the Total Analysis of Maillard Model Systems: Investigation of Control Parameters of Maillard Reaction Pathways

Factors that regulate various pathways of Maillard reaction leading to aroma, color, or carcinogen generation have not been identified, due to the difficulties associated with analyzing complex reaction mixtures. In particular, the role played by oxidation in directing aromagenic, chromogenic, or carcinogenic pathways is not well understood. In order to overcome the analytical difficulties, novel Py-GC/MS-based methodologies were developed to analyze volatile and nonvolatile residues of Maillard reaction products generated from the same model system under air or helium atmosphere. The analysis of nonvolatiles was achieved through a postpyrolytic in situ derivatization technique using hexamethyldisilazane, and pyrolysis under air was achieved through modification of the GC equipped with sample concentration trap to allow gas stream switching and subsequent isolation of the pyrolysis chamber from the analytical stream. In this approach label incorporation from the starting materials can be observed in both volatile and nonoxidative conditions for mechanistic studies. In addition, monitoring of redox potentials, oxygen consumption, and color generation of relevant model systems over time were also carried out at different temperatures. The data collected have indicated that perturbation in the redox potential of Maillard model systems by external (oxidizing conditions) or internal (formation of reductones) factors can alter the balance among the four critically important groups of precursors: alpha-dicarbonyl, alpha-hydroxycarbonyl, 2-aminocarbonyls, and 2-(amino acid)-carbonyl compounds and hence control the relative importance of aromagenic versus chromogenic pathways.

Mechanism of formation of redox-active hydroxylated benzenes and pyrazine in 13C-labeled glycine/D-glucose model systems

To extend the analytical capabilities of the pyrolysis-gas chromatograph-mass spectrometry system that has been successfully utilized in the past as an integrated reaction, separation, and identification system to study label incorporation patterns in Maillard reaction products, a novel methodology was developed to analyze the composition of nonvolatile residues of the initial reaction products. This was achieved through a postpyrolytic in-situ derivatization technique using trimethylsilyldiethylamine. Application of this technique to the investigation of the nonvolatile products formed during pyrolysis of glucose alone and in the presence of glycine has indicated the formation of several redox-active hydroxylated benzene derivatives such as 1,2,3-trihydroxybenzene (pyrogallol), 1,4-dihydroxybenzene (hydroquinone), 1,2-dihydroxybenzene (catechol), and 2,5-dihydroxypyrazine. Labeling studies have indicated that the intact glucose carbon backbone was involved in the construction of the benzene ring of the hydroxylated benzene derivatives and that dimerization of glycine alone can lead to the formation of 2,5-dihydroxypyrazine.

Acrylamide formation in food: a mechanistic perspective

Earliest reports on the origin of acrylamide in food have confirmed asparagine as the main amino acid responsible for its formation. Available evidence suggests that sugars and other carbonyl compounds play a specific role in the decarboxylation process of asparagine, a necessary step in the generation of acrylamide. It has been proposed that Schiff base intermediate formed between asparagine and the sugar provides a low energy alternative to the decarboxylation from the intact Amadori product through generation and decomposition of oxazolidin-5-one intermediate, leading to the formation of a relatively stable azomethine ylide. Literature data indicate the propensity of such protonated ylides to undergo irreversible 1,2-prototropic shift and produce, in this case, decarboxylated Schiff bases which can easily rearrange into corresponding Amadori products. Decarboxylated Amadori products can either undergo the well known beta-elimination process initiated by the sugar moiety to produce 3-aminopropanamide and 1-deoxyglucosone or undergo 1,2-elimination initiated by the amino acid moiety to directly generate acrylamide. On the other hand, the Schiff intermediate can either hydrolyze and release 3-aminopropanamide or similarly undergo amino acid initiated 1,2-elimination to directly form acrylamide. Other thermolytic pathways to acrylamide--considered marginal at this stage--via the Strecker aldehyde, acrolein, and acrylic acid, are also addressed. Despite significant progress in the understanding of the mechanistic aspects of acrylamide formation, concrete evidence for the role of the different proposed intermediates in foods is still lacking.

Origin and mechanistic pathways of formation of the parent furan--a food toxicant

Studies performed on model systems using pyrolysis-GC-MS analysis and (13)C-labeled sugars and amino acids in addition to ascorbic acid have indicated that certain amino acids such as serine and cysteine can degrade and produce acetaldehyde and glycolaldehyde that can undergo aldol condensation to produce furan after cyclization and dehydration steps. Other amino acids such as aspartic acid, threonine, and alpha-alanine can degrade and produce only acetaldehyde and thus need sugars as a source of glycolaldehyde to generate furan. On the other hand, monosaccharides are also known to undergo degradation to produce both acetaldehyde and glycolaldehyde; however, (13)C-labeling studies have revealed that hexoses in general will mainly degrade into the following aldotetrose derivatives to produce the parent furan-aldotetrose itself, incorporating the C3-C4-C5-C6 carbon chain of glucose (70%); 2-deoxy-3-ketoaldotetrose; incorporating the C1-C2-C3-C4 carbon chain of glucose (15%); and 2-deoxyaldotetrose, incorporating the C2-C3-C4-C5 carbon chain of glucose (15%). Furthermore, it was also proposed that under nonoxidative conditions of pyrolysis, ascorbic acid can generate the 2-deoxyaldotetrose moiety, a direct precursor of the parent furan. In addition, 4-hydroxy-2-butenal-a known decomposition product of lipid peroxidation-was proposed as a precursor of furan originating from polyunsaturated fatty acids. Among the model systems studied, ascorbic acid had the highest potential to produce furan, followed by glycolaldehyde/alanine > erythrose > ribose/serine > sucrose/serine > fructose/serine > glucose/cysteine.

The role of creatine in the generation of N-methylacrylamide: a new toxicant in cooked meat

Investigations of different sources of acrylamide formation in model systems consisting of amino acids and sugars have indicated the presence of two pathways of acrylamide generation; the main pathway specifically involves asparagine to directly produce acrylamide after a sugar-assisted decarboxylation step, and the second, nonspecific pathway involves the initial formation of acrylic acid from different sources and its subsequent interaction with ammonia and/or amines to produce acrylamide or its N-alkylated derivatives. Aspartic acid, beta-alanine, and carnosine were found to follow the acrylic acid pathway. Labeling studies using [(13)C-4]aspartic acid have confirmed the occurrence in this amino acid of a previously proposed sugar-assisted decarboxylation mechanism identified in the asparagine/glucose model system. In addition, creatine was found to be a good source of methylamine in model systems and was responsible for the formation of N-methylacrylamide through the acrylic acid pathway. Labeling studies using creatine (methyl-d(3)) and (15)NH(4)Cl have indicated that both the nitrogen and the methyl groups of methylamine had originated from creatine. Furthermore, analysis of cooked meat samples has also confirmed the formation of N-methylacrylamide during cooking.

Effect of limited solid-state glycation on the conformation of lysozyme by ESI-MSMS peptide mapping and molecular modeling

Although protein glycation has been implicated in the alteration of protein functionality, both in vivo (in biological systems) and in vitro (in food systems), the effect of the protein-bound glycan moiety on the structure/conformation of proteins that result in the modification of functionality is not clear. In this article, we report a study of the conformational changes of glycated lysozyme using LC-ESI-MSMS peptide mapping, and molecular modeling. A comparison of the RP-HPLC of the tryptic digests of unglycated and glycated lysozyme showed markedly different chromatographic profiles. Analysis of the peptide composition of the chromatographic fractions of the tryptic digests revealed that glycation of lysozyme resulted in the modification of its conformation. Glycation-induced changes in the conformation of lysozyme resulted in the exposure of its active site region to increased proteolytic activity of trypsin. Molecular simulation of triglycated lysozyme also showed that limited glycation of lysozyme caused reorientation of the active site residues (Arg 45, Arg 68, Asn 44, and Trp 62) and increased solvent accessibility into the active site region of the protein. The results of the modeling experiment corroborated the results of the RP-HPLC and ESI-MSMS peptide mapping.

Monitoring carbonyl-amine reaction between pyruvic acid and alpha-amino alcohols by FTIR spectroscopy--a possible route to Amadori products

The carbonyl-amine reaction between pyruvic acid and alpha-amino alcohols was monitored by Fourier transform infrared spectroscopy at a temperature range between 20 and 100 degrees C and under acidic and basic conditions. To avoid interference, the reactions were conducted in the absence of solvent using liquid reactants such as methyl pyruvate, pyruvic acid, ethanolamine, and 1-amino-2,3-propanediol. Analysis of the time- and temperature-dependent spectra indicated that under basic conditions and at room temperature, the initial imine formation and its subsequent isomerization through a 1,3-prototropic shift occur very rapidly and the reaction goes to completion within 12 min. Interestingly, the isomerization product of the initial imine is the so-called Schiff base intermediate formed when the corresponding amino acid and the reducing sugar react during a typical Maillard reaction. Furthermore, the detailed studies also indicated that during the first 30 s, the rate of formation of the initial imine was faster than the rate of its isomerization; however, after 60 s, its rate of isomerization becomes faster than the rate of its formation. The data also indicated that under acidic conditions, this isomerization was prevented from occurring and the reaction was terminated at the initial imine formation stage. In addition, temperature-dependent spectra indicated that the isomerization of the Schiff's base into eneaminol can be achieved at or above 60 degrees C and its subsequent rearrangement into Amadori product can be attained at temperatures above 80 degrees C even under basic conditions, thus providing a novel route to Maillard reaction products starting from a keto acid and an amino alcohol. This observation was also confirmed through identification of the common Amadori product in both keto acid/amino alcohol and sugar/amino acid mixtures, by the application of tandem mass spectrometry and chemical ionization techniques.

Thermal decomposition of specifically phosphorylated D-glucoses and their role in the control of the Maillard reaction

One of the main shortcomings of the information available on the Maillard reaction is the lack of knowledge to control the different pathways, especially when it is desired to direct the reaction away from the formation of carcinogenic and other toxic substances to more aroma and color generation. The use of specifically phosphorylated sugars may impart some elements of control over the aroma profile generated by the Maillard reaction. Thermal decomposition of 1- and 6-phosphorylated glucoses was studied in the presence and absence of ammonia and selected amino acids through pyrolysis/gas chromatography/mass spectrometry using nonpolar PLOT and medium polar DB-1 columns. The analysis of the data has indicated that glucose-1-phosphate relative to glucose undergoes more extensive phosphate-catalyzed ring opening followed by formation of sugar-derived reactive intermediates as was indicated by a 9-fold increase in the amount of trimethylpyrazine and a 5-fold increase in the amount of 2,3-dimethylpyrazine, when pyrolyzed in the presence of glycine. In addition, glucose-1-phosphate alone generated a 6-fold excess of acetol as compared to glucose. On the other hand, glucose-6-phosphate enhanced retro-aldol reactions initiated from a C-6 hydroxyl group and increased the subsequent formation of furfural and 4-cyclopentene-1,3-dione. Furthermore, it also stabilized 1- and 3-deoxyglucosone intermediates and enhanced the formation of six carbon atom-containing Maillard products derived directly from them through elimination reactions such as 1,6-dimethyl-2,4-dihydroxy-3-(2H)-furanone (acetylformoin), 2-acetylpyrrole, 5-methylfurfural, 5-hydroxymethylfurfural, and 4-hydroxy-2,5-dimethyl-3-(2H)-furanone (Furaneol), due to the enhanced leaving group ability of the phosphate moiety at the C-6 carbon. However, Maillard products generated through the nucleophilic action of the C-6 hydroxyl group such as 2-acetylfuran and 2,3-dihydro-3,5-dihydroxy-4H-pyran-4-one were retarded, due to the blocked nucleophilic atom at C-6.

Why asparagine needs carbohydrates to generate acrylamide

Structural considerations dictate that asparagine alone may be converted thermally into acrylamide through decarboxylation and deamination reactions. However, the main product of the thermal decomposition of asparagine was maleimide, mainly due to the fast intramolecular cyclization reaction that prevents the formation of acrylamide. On the other hand, asparagine, in the presence of reducing sugars, was able to generate acrylamide in addition to maleimide. Model reactions were performed using FTIR analysis, and labeling studies were carried out using pyrolysis-GC/MS as an integrated reaction, separation, and identification system to investigate the role of reducing sugars. The data have indicated that a decarboxylated Amadori product of asparagine with reducing sugars is the key precursor of acrylamide. Furthermore, the decarboxylated Amadori product can be formed under mild conditions through the intramolecular cyclization of the initial Schiff base and formation of oxazolidin-5-one. The low-energy decarboxylation of this intermediate makes it possible to bypass the cyclization reaction, which is in competition with thermally induced decarboxylation, and hence promote the formation of acrylamide in carbohydrate/asparagine mixtures. Although the decarboxylated Amadori compound can be formed under mild conditions, it requires elevated temperatures to cleave the carbon-nitrogen covalent bond and produce acrylamide.