A Novel Yellow Compound and Furpipate Derivatives Formed from Furfural or 5-Hydroxymethylfurfural in the Presence of Lysine
スポンサーリンク
概要
- 論文の詳細を見る
Furfural and 5-hydroxymethylfurfural (HMF) are important intermediate compounds in the Mail-lard reaction of pentose and hexose, respectively, under acidic conditions. Recently we found a novel yellow compound named furpipate from a heated solution containing furfural and lysine. Here we describe the formation of furpipate derivatives in a heated solution containing furfural or HMF in the presence of lysine. Three derivatives, decarboxylated-furpipate, 5-hydroxymethylfurpipate, and decarboxylated5-hydroxymethylfurpipate, were isolated and identified. 5-Hydroxymethylfurpipate, (Z )-3-[2-(5-hydoxymethyl-furylmethylidene]-3H, 4H, 5H, 6H-pyridine-2-carboxylic acid, is a novel compound and the major yellow pigment of the heated solution containing HMF and lysine.
- 社団法人 日本食品科学工学会の論文
- 2009-01-01
著者
-
MURATA Masatsune
Department of Nutrition and Food Science, Ochanomizu University
-
Ono Hiroshi
Analytical Science Division National Food Research Institute
-
Ono Hiroshi
National Agriculture And Food Research Organization National Food Research Institute
-
TOTSUKA Hana
Department of Nutrition and Food Science, Ochanomizu University
-
TOKUZEN Konomi
Department of Nutrition and Food Science, Ochanomizu University
-
Totsuka Hana
Department Of Nutrition And Food Science Ochanomizu University
-
Tokuzen Konomi
Department Of Nutrition And Food Science Ochanomizu University
-
Murata Masatsune
Department Of Nutrition And Food Science Ochanomizu University
-
Murata Masatsune
Department Of Nutrition & Food Science Ochanomizu University
関連論文
- Antimutagenic Activity against Trp-P-1 of the Edible Thai Plant, Oroxylum indicum Vent.(Food & Nutrition Science)
- Conditions for the Formation of Dilysyl-Dipyrrolones A and B, and Novel Yellow Dipyrrolone Derivatives Formed from Xylose and Amino Acids in the Presence of Lysine
- Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips
- Change in Content of Sugars and Free Amino Acids in Potato Tubers under Short-Term Storage at Low Temperature and the Effect on Acrylamide Level after Frying
- Quantification of Light-Induced Glycoalkaloids, α-Solanine and α-Chaconine, in Four Potato Cultivars (Solanum tuberosum L.) Distributed in Japan by LC/MS
- Novel Yellow Compounds, Dilysyldipyrrolones A and B, Formed from Xylose and Lysine by the Maillard Reaction
- Characterization of a Metal-Chelating Substance in Coffee
- Antioxidative Activity of a Zinc-Chelating Substance in Coffee
- Characterization of Zinc Chelating Compounds in Instant Coffee(Food & Nutrition)
- Assignment of the ^1H and ^C NMR spectra of 2-aminobenzamide-labeled galacto- and arabinooligosaccharides
- Purification and Characterization of Wheat (Triticum aestivum) Polyphenol Oxidase
- Evaluation of Identification Methods for Staphylococcus aureus and Development of Modified Detection Methods for Staphylococcal Enterotoxin A
- Macrocarpals, Antibacterial Compounds from Eucalyptus, Inhibit Aldose Reductase
- Browning of Model Orange Juice Solution : Factors Affecting the Formation of Decomposition Products
- Browning and Decomposed Products of Model Orange Juice
- Quality of Cut Lettuce Treated by Heat Shock : Prevention of Enzymatic Browning, Repression of Phenylalanine Ammonia-lyase Activity, and Improvement on Sensory Evaluation during Storage
- Comparison of Soluble and Plastidal Polyphenol Oxidase in Mature Apples
- Isolation of a Microorganism to Oxidize 5-Hydroxymethylfurfural
- A Transgenic Apple Callus Showing Reduced Polyphenol Oxidase Activity and Lower Browning Potential
- Comparison of Enzymatic Browning of Japanese Pear and Apple
- Convenient Analysis and Quantification of Diferulic Acids in Foods
- Analysis of Free and Bound Phenolics in Rice
- Cloning Genomic DNA Encoding Apple Polyphenol Oxidase and Comparison of the Gene Product in Escherichia coli and in Apple
- Subcellular Location of Polyphenol Oxidase in Apples
- Expression and Induction of Polyphenol Oxidase in Apple (Malus pumila) Cell Culture
- Isolation of a Fungus to Decolorize Coffee
- Properties of Chlorogenic Acid Quinone : Relationship between Browning and the Formation of Hydrogen Peroxide from a Quinone Solution(Food & Nutrition Science)
- Effects of Physiological Changes in Potato Tubers (Solanum tuberosum L.) after Low Temperature Storage on the Level of Acrylamide Formed in Potato Chips(Food & Nutrition Science)
- Total Synthesis of (±) -syn-Copalol(Organic Chemistry)
- Evaluation of Antioxidant Activity of Vegetables from Okinawa Prefecture and Determination of Some Antioxidative Compounds
- Salicylic Acid and a Chitin Elicitor Both Control Expression of the CAD1 Gene Involved in the Plant Immunity of Arabidopsis.
- Macrocarpal A, a Novel Antibacterial Compound from Eucalyptus macrocarpa(Organic Chemistry)
- Antibacterial Compounds from Eucalyptus perriniana(Organic Chemistry)
- Effects of Peroxidase and Hydrogen Peroxide on the Dityrosine Formation and the Mixing Characteristics of Wheat-Flour Dough
- Hydroxycinnamic Acid Derivatives and p-Coumaroyl-(L)-tryprophan, A Novel Hydroxycinnamic Acid Derivative, from Coffee Beans
- Isolation of Bacillus and Paenibacillus Bacterial Strains That Produce Large Molecules of Cyclic Isomaltooligosaccharides
- Orally Administered Bisphenol A Disturbed Antigen Specific Immunoresponses in the Naïve Condition
- Mac1 Positive Cells Are Required for Enhancement of Splenocytes Proliferation Caused by Bisphenol A
- Anthocyanins from Skins and Fleshes of Potato Varieties
- Use of Whole Crop Sorghums as a Raw Material in Consolidated Bioprocessing Bioethanol Production Using Flammulina velutipes
- Effective Recovery of Polymethoxyflavonoids by Multi-stage Extraction of Citrus depressa
- Oxidation of Bisphenol A and Related Compounds
- Conditions for the Formation of Dilysyl-Dipyrrolones A and B, and Novel Yellow Dipyrrolone Derivatives Formed from Xylose and Amino Acids in the Presence of Lysine
- Identification of 2,4-Dihydroxy-2,5-dimethyl-3(2H)-thiophenone as a Low-Molecular-Weight Yellow Pigment in Soy Sauce
- Survey and Properties of Staphylococcus aureus Isolated from Japanese-Style Desserts
- Hinokitiol Inhibits Polyphenol Oxidase and Enzymatic Browning
- Role of Chlorogenic Acid Quinone and Interaction of Chlorogenic Acid Quinone and Catechins in the Enzymatic Browning of Apple
- Novel Yellow Compounds, Dilysyldipyrrolones A and B, Formed from Xylose and Lysine by the Maillard Reaction
- Browning of Furfural and Amino Acids, and a Novel Yellow Compound, Furpipate, Formed from Lysine and Furfural
- A Novel Yellow Compound and Furpipate Derivatives Formed from Furfural or 5-Hydroxymethylfurfural in the Presence of Lysine
- Decontamination Effect of Milling by a Jet Mill on Bacteria in Rice Flour
- Isolation and Characterization of Macrocarpals B-G Antibacterial Compounds from Eucalyptus macrocarpa
- Screening of Microorganisms to Decolorize a Model Melanoidin and the Chemical Properties of a Microbially Treated Melanoidin
- Separation of Model Melanoidin into Components with Copper Chelating Sepharose 6B Column Chromatography and Comparison of Chelating Activity(Food & Nutrition)
- Identification of 2,4-Dihydroxy-2,5-dimethyl-3(2H)-thiophenone as a Low-Molecular-Weight Yellow Pigment in Soy Sauce
- Efficiency of Sodium Hypochlorite and Calcinated Calcium in Killing Escherichia coli O157 : H7, Salmonella spp., and Staphylococcus aureus Attached to Freshly Shredded Cabbage
- Relationship among Properties of Staphylococcus aureus Isolated from Retail Foods and Human Hands, and Distribution of MRSA
- Relationship between the Enzymatic Browning and Phenylalanine Ammonia-lyase Activity of Cut Lettuce, and the Prevention of Browning by Inhibitors of Polyphenol Biosynthesis
- Glycerol-3-phosphate Dehydrogenase Inhibitors, Anacardic Acids, from Ginkgo biloba
- Purification and Some Properties of Chlorogenic Acid Oxidase from Apple (Malus pumila)
- Preparation of Single-Enantiomer Biofunctional Molecules with (S)-2-Methoxy-2-(1-naphthyl) propanoic Acid
- Cinnamaldehyde Inhibits Phenylalanine Ammonia-Lyase and Enzymatic Browning of Cut Lettuce
- Regulation of Enzymatic Browning of Mung Bean Sprout by Heat-Shock Treatment
- Antioxidative Activity of Avocado Epicarp Hot Water Extract
- Why Food-Poisoning Bacteria Attached to Shredded Cabbage Are Not Efficiently Disinfected by Sodium Hypochlorite (NaClO)
- Production Potency of Folate, Vitamin B_, and Thiamine by Lactic Acid Bacteria Isolated from Japanese Pickles
- Distinction between Arabica and Robusta Coffee Beans by Hydroxycinnamic Acid Derivatives, Especially by p-Coumaroyltryptophan.
- Inhibition of Lipid Accumulation in Lipomyces Yeast by 2(E), 4(E)-Decadienoic Acid from Pepper.
- Defects in D-Rhamnosyl Residue Biosynthetic Genes Affect Lipopolysaccharide Structure, Motility, and Cell-Surface Hydrophobicity in Pseudomonas syringae Pathovar glycinea Race 4
- Flagellin glycosylation is ubiquitous in a broad range of phytopathogenic bacteria