Basic Structure of Melanoidins Formed in the Maillard Reaction of 3-Deoxyglucosone and γ-Aminobutyric Acid.

Melanoidins are formed in foods during processing through the Maillard reaction between carbohydrates and amino compounds. The aim of this study was to draw conclusions about the formation mechanism and the structure of melanoidins formed at low water contents and low temperatures. In the Maillard reaction of d-glucose and γ-aminobutyric acid at low water contents 3-deoxyglucosone is the most important intermediate. Therefore, we used the reaction of 3-deoxyglucosone with γ-aminobutyric acid or ß-alanine as a simplified model system. The degradation of 3-deoxyglucosone and the color formation of the formed melanoidins were determined. In addition, the reaction mixture was analyzed with high-resolution mass spectrometry and a Kendrick analysis was applied. Oligomers consisting of up to four molecules of 3-deoxyglucosone and three amino acids and their respective dehydration products with furanoidic structure were detected. The melanoidin structure of C-C linked monomeric units postulated by Kroh et al. could be confirmed.

2-Deoxyglucosone: A New C6-α-Dicarbonyl Compound in the Maillard Reaction of d-Fructose with γ-Aminobutyric Acid.

In this study, α-dicarbonyl compounds consisting of a backbone with six carbon atoms resulting from the Maillard reaction of d-fructose with γ-aminobutyric acid were determined. The reaction was carried out under mild reaction conditions at 50 °C and water contents between 0 and 90%. A thus far unknown α-dicarbonyl compound was found as the main product in the first 24 h at water contents below 50%. After isolation of its stable quinoxaline derivative, it was possible to identify the compound as 2-deoxy-d- glycero-hexo-3,4-diulose (2-deoxyglucosone). For the first time, the four C6-α-dicarbonyl compounds, 1-deoxyglucosone, 2-deoxyglucosone, 3-deoxyglucosone, and 4-deoxyglucosone, could be identified in the Maillard reaction of a hexose at the same time. This indicates the formation of a 2,3-eneaminol from the Schiff base of d-fructose and the formation of 2-amino-2-deoxy-3-ketose as an alternative to the Heyns product.

Sensitivity and reliability of language laterality assessment with a free reversed association task--a fMRI study.

OBJECTIVE: The aim of the study was to evaluate the sensitivity and reliability of assessing hemispheric language dominance with functional magnetic resonance imaging (fMRI) using a 'free reversed association task.' METHODS: Thirty-nine healthy subjects (13 dextrals, 13 sinistrals and 13 bimanuals) underwent two repeated fMRI sessions. In the active phases sets of words were presented via headphones, and an associated target item was named. During the baseline phases a standard answer was given after listening to unintelligible stimuli. Data were preprocessed with SPM, and then laterality indices (LI) and reliability coefficients (RC) were calculated. RESULTS: Extensive frontal, temporal and parietal activations were found. Seventy-eight percent of the subjects showed left-hemispheric dominance, 5% showed right-hemispheric dominance, and 17% had bilateral language representations. The incidence of right-hemispheric language dominance was 4.3 times higher in a left-hander with a handedness quotient (HQ) of -90 than in a right-hander with a HQ of +90. The RC was 0.61 for combined ROIs (global network). Strong correlations were found between the two session LIs (r = 0.95 for the global network). CONCLUSION: 'Free reversed association' is a sensitive and reliable task for the determination of individual language lateralization. This suggests that the task may be used in a clinical setting.