Metal complexation by the peptide-bound Maillard reaction products N-epsilon-fructoselysine and N-epsilon-carboxymethyllysine
Publikation: Beitrag in Fachzeitschrift › Forschungsartikel › Beigetragen › Begutachtung
Beitragende
- Technische Universität Dresden
Abstract
Although the Maillard reaction between proteins and carbohydrates is of central importance for food processing and in vivo processes, only little is known about changes of the metal-binding properties induced by protein glycation. The purpose of this study was to examine the complex formation of the quantitatively important peptide-bound Maillard reaction products (MRPs) At-fructoselysine and N-epsilon-carboxymethyllysine with the biologically relevant metal ions copper(II) and zinc(II). The MRPs were synthesized as the N-alpha-hippuryllysine derivatives in order to block the coordination function of the alpha-amino group. Stability constant measurements were performed in aqueous solution using pH potentiometry. N-alpha-Hippuryl-N-epsilon-fructoselysine forms moderate Cu(II) complexes (Log(10) K-1 = 5.8; Log(10) K-2 = 4.0) but fails to form any complexes with Zn(II). N-alpha-Hippuryl-N-epsilon-carboxymethyl lysine gives slightly stronger complexes with Cu(II) (Log(10) K-1 = 7.3; Logo K-2 = 6.3), but again no complexation with Zn(II) was observed. These results show that post-translational modification of proteins by carbohydrates leads to the formation of new coordination centers for metal ions within a protein chain. Further studies are necessary to clarify the consequences of this phenomenon in terms of protein quality and physiological processes.
Details
Originalsprache | Englisch |
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Seiten (von - bis) | 2347-2350 |
Seitenumfang | 4 |
Fachzeitschrift | Journal of agricultural and food chemistry |
Jahrgang | 52 |
Ausgabenummer | 8 |
Publikationsstatus | Veröffentlicht - 21 Apr. 2004 |
Peer-Review-Status | Ja |
Externe IDs
Scopus | 1842632307 |
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Schlagworte
Schlagwörter
- N-alpha-hippuryl-N-epsilon-fructoselysine, N-alpha-hippuryl-N-epsilon-carboxymethyllysine, pH potentiometry, stability constants, Maillard reaction products, zinc(II), copper(II), STABILITY-CONSTANTS, COPPER(II), ACID, BINDING