Nuestra Sª de la Montaña Public Hospital, Servicio Extremeño de Salud, SES, Cáceres, Gobex, Spain.
IPROCAR Research Institute, TECAL Research Group, University of Extremadura, 10003 Cáceres, Spain.
Food Chem. 2019 Jan 15;271:87-93. doi: 10.1016/j.foodchem.2018.07.167. Epub 2018 Jul 25.
The ability of α-dicarbonyls, glyoxal (GO) and methyl-glyoxal (MGO) (2 M), to induce the formation of allysine in β-lactoglubulin (LAC), and myofibrillar proteins (MP) (2 mg/mL) during incubation at 80 °C for 48 h, was studied. Both GO and MGO induced the formation of allysine in all tested proteins with GO being more reactive (23.8 and 8.6 nmoles/mg protein in LAC and MP respectively after 6 h) than MGO (2.6 and 3.1 nmoles/mg protein at the same sampling point). LAC seemed to be more susceptible to the glycation reactions than MP. The concentration of allysine decreased at 24 h along with a concomitant increase of advanced-glycation end-products suggesting that allysine may be involved in the formation of fluorescent adducts. The water-holding capacity and trypsin-chymotrypsin digestibility of the proteins decreased during the incubation assay. The mechanisms by which α-dicarbonyls-mediated carbonylation likely influenced the impairment of such protein properties are thoroughly discussed.
研究了α-二羰基化合物——乙二醛（GO）和甲基乙二醛（MGO）（2 M）在 80°C 孵育 48 小时时，诱导β-乳球蛋白（LAC）和肌原纤维蛋白（MP）（2 mg/mL）中丙氨酸形成的能力。GO 和 MGO 均诱导所有测试蛋白中丙氨酸的形成，GO 的反应性更强（6 小时后 LAC 和 MP 中的丙氨酸分别为 23.8 和 8.6 nmoles/mg 蛋白），而 MGO 为 2.6 和 3.1 nmoles/mg 蛋白。LAC 似乎比 MP 更容易受到糖化反应的影响。丙氨酸的浓度在 24 小时时降低，同时伴随着晚期糖基化终产物的增加，表明丙氨酸可能参与了荧光加合物的形成。在孵育试验过程中，蛋白质的持水力和胰蛋白酶-糜蛋白酶消化率降低。深入讨论了α-二羰基化合物介导的羰基化作用可能影响这些蛋白质性质损伤的机制。
