JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2024
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IF 5.7
Han Zhang,Heping Cui,Xue Xia,Shahzad Hussain,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho
Lysine (Lys) glycated by xylose (Xyl) at α-NH2 [Nα(1-deoxy-D-xylulos-1-yl)lysine (Nα-Xyl-Lys ARP)] or ε-NH2 [Nε-(1-deoxy-D-xylulos-1-yl)lysine (Nε-Xyl-Lys ARP)] significantly impacted the thermal degradation pathways of Amadori rearrangement products (ARPs). Nα-Xyl-Lys ARP was found to undergo retro-aldolization on the sugar fragment more readily to form glyoxal/methylglyoxal than Nε-Xyl-Lys ARP. Furans and pyrazines formation during the degradation of the diglycated lysine [Nα,Nε-di(1-deoxy-d-xylulos-1-yl)lysine (Nα,Nε-di-Xyl-Lys ARP)] was delayed at 120 °C relative to Nε-Xyl-Lys ARP. This was attributed to the complex degradation of Nα,Nε-di-Xyl-Lys ARP, which slowed the substantial formation of deoxypentosones and the effective release of Lys. At 140 °C, the dual glycated Nα,Nε-di-Xyl-Lys ARP was more conducive to promoting the redistribution of electrons and facilitating molecular rearrangement. This accelerated the efficient decomposition of dual glycated groups in Nα,Nε-di-Xyl-Lys ARP and enabled glyoxal to actively participate in Strecker degradation. Thus, the production of furans and pyrazines was substantially increased, and the variety of pyrazines was expanded from three types to eight types. An appropriate increase to pH 7.5 effectively avoided the overprotonation of hydroxyl and amino groups (pH 5.5), simultaneously enhancing furans and pyrazines yield while minimizing the formation of pyridines under alkaline conditions.
研究领域:
食品化学
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有机化学
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分析化学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 6
Yuting Li,Xiaotong Li,Jinshun Ye,Zhenzhao Weng,Xiaozhen Liu,Fengyuan Liu,Jingkun Yan,Lin Li
The reactivity of amino acid residues in proteins towards quinones, along with the concentration of quinones, may play a crucial role in determining the specific sites of reaction between quinones and proteins. The reaction efficiencies of 20 different α-carbon amine group blocked amino acids with 4-methylbenzoquinone (4MBQ) were investigated at pH 7.0 by cyclic voltammetry. Among these, Nα-acetyl- l -lysine, Nα-Boc- l -histidine, Nα-acetyl- l -arginine, and Nα-acetyl- l -cysteine exhibited reactivity towards 4MBQ, with the reactivity sequence being: Nα-acetyl- l -cysteine > Nα-acetyl- l -lysine > Nα-acetyl- l -arginine > Nα-Boc- l -histidine. In addition, the reactivity of Nα-acetyl- l -cysteine towards 4MBQ was over 50-fold greater than that of Nα-acetyl- l -lysine, Nα-Boc- l -histidine and Nα-acetyl- l -arginine. Adducts formed from the reaction of 4MBQ with Nα-acetyl- l -lysine and Nα-acetyl- l -arginine were identified as quinone adducts. In contrast, those formed with Nα-acetyl- l -cysteine and Nα-Boc- l -histidine were identified as phenol adducts through UPLC-QTOF-MS/MS analysis. Irrespective of whether the molar ratio of 4MBQ to protein free thiol groups was 1:2 or 2:1, the residues of cysteine, lysine, arginine and histidine in β-lactoglobulin (β-Lg) invariably engaged in the reaction with 4MBQ. This work may provide valuable information for design polyphenol-protein covalent conjugates which can be further applied as functional additives in food industry by choosing protein with different proportion of lysine, histidine, arginine and cysteine residues.
研究领域:
生物化学
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蛋白质化学
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分析化学
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食品科学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2021
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IF 6.953
Yaoyao Xu,Kehong Hou,Chengcheng Gao,Xiao Feng,Weiwei Cheng,Di Wu,Linghan Meng,Yuling Yang,Xinchun Shen,Yan Zhang,Xiaozhi Tang
To improve the antimicrobial properties of chitosan films, cinnamon essential oil (CEO) nanoemulsion (1% and 3% v/v CEO) stabilized by ethyl-N α -lauroyl- l -arginate hydrochloride (LAE) alone or co-stabilized by LAE and hydroxypropyl-β-cyclodextrin (HPCD) were incorporated into chitosan matrix. The micromorphology , physical and antimicrobial properties of the composite films were compared. The dense structure of the CEO nanoemulsion co-stabilized by LAE and HPCD reduced the water vapor permeability and water content. The incorporation of the CEO nanoemulsion co-stabilized by LAE and HPCD, reduced the adverse effects of CEO on the mechanical properties and microstructure of the film, and even slightly increased the tensile strength . In addition, the antimicrobial properties of chitosan films were enhanced due to the encapsulation and emulsification effect of HPCD and LAE on CEO. This work indicated that the prepared chitosan based edible films had the potential to be used in the field of food packaging to improve food safety.
研究领域:
食品科学
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材料科学
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DOI
PubMed
高影响因子
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
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2023
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IF 3.4
Mingxia Liu,Jing He,Canjun Ruan,Weigang Pan,Peixian Mao,Zuoli Sun,Gang Wang,Jian Yang
D -amino acids may be indicators of late-life depression but separation and quantification of enantiomers which differ only by optical rotation sign remain challenging due to their identical physical and chemical properties. A convenient LC-MS/MS method was developed for the simultaneous measurement of l - and d -amino acids based on the chiral derivatization reagent, N α -(5-fluoro-2,4-dinitrophenyl)- L -leucinamide, and conventional octadecylsilane reversed-phase column. Methanol was used as the extraction solvent and a single-step derivatization reaction using volatile triethylamine eliminated the requirement for desalination prior to LC-MS/MS. Simultaneous separation and identification of 21 amino acids and the enantiomeric compositions of the 18 chiral proteogenic entities were achieved. Low limits of detection (0.03–4.0 nM), wide linear range (0.01–20 μM), good precision (RSDs < 10 %) and negligible matrix effects indicated the suitability of the method. Application of the method to the quantification of serum chiral amino acids in late-life depression patients (n = 40) and controls (n = 35) found a total of 17 L -amino acids, 14 D -amino acids, D L -asparagine, glycine and γ-aminobutyric acid. The statistical evaluation showed significant differences of glycine, L -threonine and D -methionine between late-life depression patients and controls, indicating that these are potential biomarkers of late-life depression.
研究领域:
分析化学
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医学
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生物化学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2025
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IF 9.8
Han Zhang,Heping Cui,Xue Xia,Shahzad Hussain,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho
Exogenous xylose exhibited a significant temperature-dependent regulatory effect on the furans and pyrazines formation during the degradation of dual-glycated Amadori rearrangement product of lysine (Lys), N α ,N ε -di(1-deoxy- d -xylulos-1-yl)lysine ( N α ,N ε -di-Xul-Lys ARP). At 100 °C, xylose primarily enhanced the dehydration pathway of deoxypentosone. This significantly increased furans yield, while delaying lysine release by interacting with mono-glycated Lys-ARPs, thereby inhibiting the early formation of pyrazines. 120 °C accelerated the dehydration and retro-aldolization of deoxypentosone, markedly boosting furans formation and further promoting the substantial production of α -dicarbonyl compound with extra-added xylose. Additionally, xylose buffered the rapid pH decline, enhancing the α -aminoketones electrophilicity and facilitating pyrazines formation in N α ,N ε -di-Xul-Lys ARP. At 140 °C, xylose hindered furans formation but notably increased methylpyrazine levels during 30–60 min. Furthermore, increasing the xylose concentration to 60 mmol/L at 120 °C markedly enhanced glyoxal and methylglyoxal production, yielding the highest pyrazine concentration of 98.04 μg/L within 60 min.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
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