Literature DB >> 10554203

New Melanoidin-like Maillard Polymers from 2-Deoxypentoses.

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Abstract

In the 2-deoxy-D-ribose/methyl 4-aminobutyrate Maillard system a trapped N-substituted 2-(hydroxymethyl)pyrrole is one of the major products. However, nontrapped representatives of this type of compound were hitherto not found in other Maillard model systems, indicating their extraordinary reactivity. Model experiments with 2-deoxy-D-ribose/methylamine enabled the detection of N-methyl-2-(hydroxymethyl)pyrrole (1) and some derived linear oligomers (2, 3) as minor components. Consequently, 1 was synthesized and its oligomerization studied under very mild acidic conditions. The deformylated dimeric bis(N-methyl-2-pyrrolyl)methane (2) and trimeric N-methyl-2,5-bis(N-methyl-2-pyrrolylmethyl)pyrrole (3) were characterized by GC/MS and NMR. Higher regular oligomers up to 6 N-methyl-2-pyrrolylmethyl units as well as corresponding dehydro-oligomers up to 12 units were identified by MALDI-TOF-MS. A complementary experiment starting with N-methyl-2-hydroxy[(13)C]methylpyrrole ([(13)CH(2)OH]-1) confirmed the structure and the oligomerization pathway. The possible significance of this type of model oligomer for the melanoidin formation in Maillard reactions is discussed. The antioxidative activity of the isolated dimer and trimer was tested in Fe(III)-thiocyanate and DPPH assays.

Entities:  

Year:  1998        PMID: 10554203     DOI: 10.1021/jf970657c

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  5 in total

1.  Ribose sugars generate internal glycation cross-links in horse heart myoglobin.

Authors:  Magdalena Bokiej; Andrew T Livermore; Andrew W Harris; Anne C Onishi; Roger K Sandwick
Journal:  Biochem Biophys Res Commun       Date:  2011-03-02       Impact factor: 3.575

2.  Molecular structure of humin and melanoidin via solid state NMR.

Authors:  Judith Herzfeld; Danielle Rand; Yoh Matsuki; Eugenio Daviso; Melody Mak-Jurkauskas; Irena Mamajanov
Journal:  J Phys Chem B       Date:  2011-04-01       Impact factor: 2.991

3.  The multiple Maillard reactions of ribose and deoxyribose sugars and sugar phosphates.

Authors:  Admire Munanairi; Steven K O'Banion; Ryan Gamble; Elizabeth Breuer; Andrew W Harris; Roger K Sandwick
Journal:  Carbohydr Res       Date:  2007-08-19       Impact factor: 2.104

4.  Roast level and brew temperature significantly affect the color of brewed coffee.

Authors:  Sara E Yeager; Mackenzie E Batali; Lik Xian Lim; Jiexin Liang; Juliet Han; Ashley N Thompson; Jean-Xavier Guinard; William D Ristenpart
Journal:  J Food Sci       Date:  2022-03-29       Impact factor: 3.693

5.  Impact of agro-forestry systems on the aroma generation of coffee beans.

Authors:  Su Xu; Yuze Liu; Fengwei Ma; Ni Yang; Elias de Melo Virginio Filho; Ian Denis Fisk
Journal:  Front Nutr       Date:  2022-08-04
  5 in total

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