Department of Chemistry and Biochemistry, Medical University, 15a Vassil Aprilov Street, 4002 Plovdiv, Bulgaria.
Amino Acids. 2010 Mar;38(3):797-803. doi: 10.1007/s00726-009-0286-z. Epub 2009 Apr 7.
Water-soluble Maillard reaction products obtained from five different model systems were investigated for their effects upon the mechanical activity of rat gastric smooth muscle. Most of the total Maillard reaction products applied at concentration of 1.5 mg/ml evoked contractions; among them the product obtained from arginine and glucose (Arg-Glc) produced the most powerful contractions. The product obtained from glycine and ascorbic acid (Gly-AsA) was the only one that brought about relaxation response. The high molecular weight fractions (>3,500 Da) isolated from the reaction systems Arg-Glc and Gly-AsA demonstrated effects similar in type and amplitude to those evoked by non-fractioned reaction products. The results obtained suggest that moieties of molecules acting upon the muscle tonus originate mainly from lysine and arginine residues; that these structures are available in both low and high molecular pools in similar concentrations, and most likely these fragments act upon membrane-located cellular structures involved in calcium transport.
水溶性美拉德反应产物来自于 5 种不同的模型系统，考察其对大鼠胃平滑肌机械活动的影响。大多数应用浓度为 1.5mg/ml 的总美拉德反应产物引发收缩；其中，由精氨酸和葡萄糖（Arg-Glc）产生的产物引起的收缩最强。唯一能引起舒张反应的产物是由甘氨酸和抗坏血酸（Gly-AsA）产生的产物。从反应系统 Arg-Glc 和 Gly-AsA 中分离得到的高分子量部分（>3500 Da）表现出与非分级反应产物相似的类型和幅度的作用。结果表明，作用于肌肉紧张度的分子部分主要来自赖氨酸和精氨酸残基；这些结构在低分子和高分子池中的浓度相似，很可能这些片段作用于涉及钙转运的膜定位细胞结构。
