Formation of 4-aminobutyric acid specific Maillard products from [1-13C]-D-glucose, [1-13C]-D-arabinose, and [1-13C]-D-fructose

Autor:	Evelyn Kersten, Dieter Rewicki, Roland Tressl
Rok vydání:	1993
Předmět:	Arabinose Chemistry Lysine Reactive intermediate D fructose General Chemistry 4-Aminobutyric Acid Isotopic labeling chemistry.chemical_compound Maillard reaction symbols.namesake D-Glucose symbols Organic chemistry General Agricultural and Biological Sciences
Zdroj:	Journal of Agricultural and Food Chemistry. 41:2278-2285
ISSN:	1520-5118 0021-8561
DOI:	10.1021/jf00036a011
Popis:	The Maillard reaction of 1- 13 C-labeled D-glucose, D-arabinose, and D-fructose with 4-aminobutyric acid was investigated. The extent and position of the isotopic labeling (from MS data) were used to evaluate origin, reactive intermediates, and formation pathways of pyrroles, 2-pyrrolidones, and some related products. The results are representative for peptide-bound lysine and systems with blocked Strecker amines. The observed distribution of the label supports 3-deoxyaldoketoses as intermediates of 2-formylpyrroles 1/3 and disqualifies 4-deoxy- and 1-deoxydiketose routes to 2-acetylpyrroles 2/4, respectively
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::bb2d84189951212482f90e42c14ce4fb https://doi.org/10.1021/jf00036a011 Zobrazit plný text záznamu