ABSTRACT
The reaction between the amino group and the carbonyl group is important in food quality control. Furthermore, advanced glycation end products from foods are considered to relate to aging and diabetes. Thus, it is important to control this reaction. In this study, we investigated the effects of salt concentration on the rates of browning reaction of amino acid, peptides, and proteins. A high concentration of sodium chloride retarded the reaction rate of Glc with amino acids as measured with the absorbance at 470 nm, but did not change the browning rate of Glc with peptides. On the other hand, sodium chloride retarded the browning reaction rate of proteins as measured with polymerization degree or by the loss of Lys. It is hoped that the results of this study will be applied in the control of amino-carbonyl reaction rates in the food industry.
Subject(s)
Glucose/metabolism , Peptides/metabolism , Proteins/metabolism , Sodium Chloride/pharmacology , Animals , Cattle , Dose-Response Relationship, Drug , Food , Kinetics , Lactoglobulins/metabolism , Oligopeptides/metabolism , Serum Albumin, Bovine/metabolismABSTRACT
The elevation of such dicarbonyl compounds as glyoxal and the depletion of GSH occur simultaneously in diabetic patients. Enabling a nonenzymatic glycation reaction with GSH and glyoxal is therefore proposed. However, the reaction mechanism for GSH and glyoxal has not been precisely defined. We isolated in this study the major products obtained by the reaction of GSH and glyoxal under physiological conditions, and clarified the chemical structure of these compounds by MS and NMR analyses for the first time. We identified the major product after 24 h as N-[3-(2,5-dioxomorpholin-3-yl)propanoyl]cysteinylglycine, and the one after 30 min as N-glycoloyl-gamma-glutamylcysteinylglycine (the intermediate of the former compound). Our results suggest that GSH reacted with glyoxal at the alpha-NH(2) group of the glutamate residue, but not at the SH group of the cysteine residue.
