Influence of high hydrostatic pressure on the reaction between glyoxal and lysine residues

Publikation: Beitrag in FachzeitschriftForschungsartikelBeigetragenBegutachtung

Beitragende

Abstract

To investigate the influence of high hydrostatic pressure on the reactions of glyoxal with lysine residues, the formation of end-products, namely N-epsilon-(carboxymethyl)lysine (CML) and 1,3-bis(5-amino-5-carboxypentyl)imidazolium salt (GOLD), was studied in model systems via LC-MS. Following a kinetic interpretation, reaction volumes were calculated. Corresponding values of +5.4 (CML) and +9.9 cmA(3)/mol (GOLD) indicate a suppressive effect of pressure on the formation of these glycation compounds. Above this, several other known end-products, namely N(6)-glycoloyllysine (GALA), N(6)-[2-[(5-amino-5-carboxypentyl)amino]-2-oxoethyl]lysine (GOLA), and reaction intermediates, were qualitatively monitored and proofed a similar behavior compared to the GOLD formation pathway. The reasons for the influence of pressure are discussed in the context of the reaction mechanism.

Details

OriginalspracheEnglisch
Seiten (von - bis)1355-1361
Seitenumfang7
FachzeitschriftEuropean Food Research and Technology
Jahrgang243
Ausgabenummer8
PublikationsstatusVeröffentlicht - Aug. 2017
Peer-Review-StatusJa

Externe IDs

WOS 000405311800006
Scopus 85013488775

Schlagworte

Schlagwörter

  • High pressure, Food, Glyoxal, CML, Glycation, GOLD, MAILLARD REACTION, CROSS-LINKS, PROTEINS, MODEL, FOOD, KINETICS, PRODUCT, SYSTEM