Formation of the Comutagenic Beta-Carboline Norharman in a Simple Tryptophan-Containing Model System at Low Temperature (40°C-80°C)

Autor:	P. Boczek, R. Ziegenhagen, B. Viell
Rok vydání:	1999
Předmět:	chemistry.chemical_classification Chemistry beta-Carboline education Food storage Tryptophan Aromatic amine chemistry.chemical_element Medicinal chemistry Copper chemistry.chemical_compound Heterocyclic amine Fortified Food Incubation
Zdroj:	Advances in Experimental Medicine and Biology ISBN: 9781461371335
DOI:	10.1007/978-1-4615-4709-9_89
Popis:	The formation of the comutagenic tryptophan derivate norharman in heat-processed food is a well known phenomenon. As a first step to investigate the possible formation of norharman during food storage particularly in regard to fortified food we developed a model system and studied the non-enzymatic formation of the comutagen at temperatures below 100°C. With standard conditions (4h, 80°C) iron and copper (Fe2+/Cu2+) was required for the formation of norharman. Addition of glucose to the reaction mixture increased the norharman formation and a plateau was reached with 400 μM tryptophan. Decreasing the reaction temperature to 40°C led to a significant formation of norharman after 72 hours of incubation indicating that the formation of norharman can take place at temperatures that are close to ranges occurring during food storage.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::53673c3beaa20497e63cbf1b04ed52ab https://doi.org/10.1007/978-1-4615-4709-9_89 Zobrazit plný text záznamu