Dalsgaard Trine K, Nielsen Jacob H, Larsen Lotte B
Danish Institute of Agricultural Sciences, Department of Food Science, Research Centre Foulum, P.O. Box 50, DK-8830 Tjele, Denmark.
J Agric Food Chem. 2006 Aug 23;54(17):6367-73. doi: 10.1021/jf060003g.
Aldehydes formed as a result of lipid oxidation form fluorophores after binding to proteins. The structure of the fluorophores formed by reaction between saturated aldehydes and lysine has not yet been identified. The reaction products formed in the reaction between pentanal and oligopeptides were studied by fluorescence spectroscopy and mass spectrometry. The emission spectra showed an increase in fluorescence intensity with incubation time, and the rates were linear with the concentration of pentanal. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry analyses of the reaction products suggested a molar relation for peptide:pentanal of 1:4. Further tandem mass spectrometry analysis of one of the modified peptides (Pro-Thr-His-Ile-Lys-Trp-Gly-Asp) strongly suggested binding of one pentanal molecule to the amino terminal proline and three pentanal molecules bound to the lysine residue. The latter species is suggested to be the actual fluorophore, through the formation of conjugated double bonds, and a possible reaction pathway through a combination of aldol condensation of pentanal and Schiff base formation with the lysine is suggested.
脂质氧化形成的醛类与蛋白质结合后会形成荧光团。饱和醛与赖氨酸反应形成的荧光团结构尚未确定。通过荧光光谱法和质谱法研究了戊醛与寡肽反应形成的产物。发射光谱显示荧光强度随孵育时间增加,且速率与戊醛浓度呈线性关系。对反应产物的基质辅助激光解吸/电离飞行时间质谱分析表明,肽与戊醛的摩尔比为1:4。对其中一种修饰肽(Pro-Thr-His-Ile-Lys-Trp-Gly-Asp)的进一步串联质谱分析强烈表明,一个戊醛分子与氨基末端脯氨酸结合,三个戊醛分子与赖氨酸残基结合。通过共轭双键的形成,后一种物质被认为是实际的荧光团,并提出了一种可能的反应途径,即戊醛的羟醛缩合与赖氨酸形成席夫碱相结合。