Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China.
Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety/School of Food Science and Technology, South China University of Technology, Guangzhou 510640, China.
Food Chem. 2020 Jul 1;317:126454. doi: 10.1016/j.foodchem.2020.126454. Epub 2020 Feb 19.
The reaction efficiency of o-benzoquinones with amines (L-lysine, Nα-acetyl-L-lysine, glycine, L-methionine and L-arginine), thiols (L-cysteine and Nα-acetyl-L-cysteine) and protein (bovine serum albumin) were determined at pH 5.0, 7.0 and 8.0 and scan rate of 10, 50 and 100 mV/s by cyclic voltammetry. Nucleophiles containing multiple nucleophilic groups and nucleophilic group possessing low pKa value would enhance the reactivity of nucleophiles towards o-benzoquinones. The reactivity of different o-benzoquinones with L-lysine/L-cysteine followed the order: protocatechuic acid quinone ≈ catechol quinone > 4-methylbenzoquinone ≈ caffeic acid quinone > rosmarinic acid quinone > chlorogenic acid quinone. The reactivity of quinones would be decreased by the steric hindrance of substituents on quinone ring, and it would also be weakened by enhancing electron cloud density of quinone ring. Adducts generated by the interaction of 4-methylbenzoquinone with amines and thiols were tentatively identified as amine-quinone adduct and thiol-phenol adduct respectively by UPLC-QTOF-MS/MS and cyclic voltammetry.
在 pH 值为 5.0、7.0 和 8.0 时,通过循环伏安法在扫描速率为 10、50 和 100 mV/s 下测定邻苯醌与胺(L-赖氨酸、Nα-乙酰-L-赖氨酸、甘氨酸、L-蛋氨酸和 L-精氨酸)、硫醇(L-半胱氨酸和 Nα-乙酰-L-半胱氨酸)和蛋白质(牛血清白蛋白)的反应效率。含有多个亲核基团和低 pKa 值亲核基团的亲核试剂会增强亲核试剂对邻苯醌的反应性。不同邻苯醌与 L-赖氨酸/L-半胱氨酸的反应性顺序为:原儿茶酸醌≈儿茶醌>4-甲基苯醌≈咖啡酸醌>迷迭香酸醌>绿原酸醌。醌环上取代基的空间位阻会降低醌的反应性,而增加醌环的电子云密度也会削弱其反应性。通过 UPLC-QTOF-MS/MS 和循环伏安法,初步将 4-甲基苯醌与胺和硫醇相互作用生成的加合物鉴定为胺-醌加合物和硫醇-酚加合物。