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在甘氨酸-核糖美拉德化合物的热加工过程中,依赖于添加的半胱氨酸和脱氧酮糖片段的吡嗪和 2-乙酰噻唑的形成优先顺序。

Formation Priority of Pyrazines and 2-Acetylthiazole Dependent on the Added Cysteine and Fragments of Deoxyosones during the Thermal Process of the Glycine-Ribose Amadori Compound.

机构信息

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China.

Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States.

出版信息

J Agric Food Chem. 2022 Sep 21;70(37):11643-11651. doi: 10.1021/acs.jafc.2c04874. Epub 2022 Sep 7.

Abstract

In this study, it was found that extra-added cysteine (Cys) became involved in volatile compound formation during the Maillard reaction of the glycine-ribose Amadori rearrangement product (GR-ARP). The priority of the Cys reaction with different α-dicarbonyls and its dependence on the Cys dosage were investigated. At the same concentrations of methylglyoxal (MGO) and glyoxal (GO), it was found that 2-acetylthiazole was the dominant product when the molar ratio of Cys to MGO was 1:1, while formation of pyrazines was improved when the Cys percentage increased. Cys preferentially reacted with MGO first rather than GO to exclusively generate 2-acetylthiazole at a high yield. The concentration of 2-acetylthiazole quickly increased up to a plateau and remained stable during further heat treatment. When MGO was totally consumed, remaining Cys began to react with GO through the predominant pathway where the keto form of carbonylcysteimine derived from Cys and GO was hydrolyzed to recover GO with cysteamine formation, whereas the hydrolysis reactivity of enolized carbonylcysteimine as the Strecker pathway for generation of pyrazines was relatively low. During the heat treatment of GR-ARP, the constantly lower ratios of α-dicarbonyls to Cys led to inhibited formation of 2-aminopropanal, which accounted for the decreased methylpyrazine yields.

摘要

在这项研究中,发现甘氨酸-核糖 Amadori 重排产物(GR-ARP)的美拉德反应中,额外添加的半胱氨酸(Cys)参与了挥发性化合物的形成。研究了 Cys 与不同α-二羰基化合物的反应优先顺序及其对 Cys 剂量的依赖性。在相同浓度的甲基乙二醛(MGO)和乙二醛(GO)下,当 Cys 与 MGO 的摩尔比为 1:1 时,发现 2-乙酰噻唑是主要产物,而当 Cys 百分比增加时,吡嗪的形成得到改善。Cys 优先与 MGO 反应,而不是 GO,以高产率专一地生成 2-乙酰噻唑。2-乙酰噻唑的浓度迅速增加到一个平台,并在进一步的热处理过程中保持稳定。当 MGO 完全消耗时,剩余的 Cys 开始通过主要途径与 GO 反应,其中 Cys 和 GO 衍生的羰基半胱氨酸亚胺的酮式转化为胱氨酸形成,而烯醇化的羰基半胱氨酸亚胺作为生成吡嗪的 Strecker 途径的水解反应性相对较低。在 GR-ARP 的热处理过程中,α-二羰基化合物与 Cys 的比例不断降低,导致 2-氨基丙醛的形成受到抑制,这解释了甲基吡嗪产率的降低。

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