Identification of the Blue Pigment Formed in a D-Glucose-Glycine Reaction System
スポンサーリンク
概要
- 論文の詳細を見る
D-Glucose (0.7 M), glycine (0.3 M), and sodium hydrogencarbonate (0.1 M) were dissolved in aqueous 30% ethanol at pH 8.0 and left at 50 °C for 4 d in a dark room under nitrogen displacement. The resulting blue pigment was isolated and purified from the blue solution by anionic exchange and gel filtration chromatography. This blue pigment, which is designated Blue-G1, was identified as 5-[1,4-bis-carboxymethyl-5-(2,3,4-trihydroxybutyl)-1,4-dihydropyrrolo[3,2-b]pyrrol-2-ylmethylene]-1,4-bis-carboxymethyl-2-(2,3,4-trihydroxybutyl)-4,5-dihydropyrrolo[3,2-b]pyrrol-1-ium. Blue-G1 had two symmetrical pyrrolopyrrole structures with a trihydroxybutyl group. Blue-G1 had a polymerizing activity, suggesting it to be an important Maillard reaction intermediate through the formation of melanoidins.
- 社団法人 日本農芸化学会の論文
- 2010-12-23
著者
-
Watanabe Hirohito
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Science The Univ
-
Hayase Fumitaka
Department Of Agricultural Chemistry Faculty Of Agriculture Meiji University
-
ONO Yoriyuki
Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University
-
Watanabe Hirohito
Department Of Life Science Faculty Of Agriculture Meiji University
-
Ono Yoriyuki
Department Of Agricultural Chemistry Faculty Of Agriculture Meiji University
-
HAYASE Fumitaka
Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University
関連論文
- Molecular Characteristics of Bovine Serum Albumin-Dextran Conjugates
- Desmutagenicity of Melanoidins against Various Kinds of Mutagens and Activated Mutagens
- Absorption and Distribution of [^14C] Melanoidins in Rats and the Desumtagenicity of Absorbed Melanoidins against Trp-P-1
- Inhibition of Nitrosamine Formation by Nondialyzable Melanoidins
- Induction of Nitric Oxide Synthase and Subsequent Production of Nitric Oxide Not Involved in Interferon-γ-induced Hyperpermeability of Caco-2 Intestinal Epithelial Monolayers
- Structural Organization of the Gene Encoding Corn Cystatin
- Evaluation of Intestinal Dioxin Permeability Using Human Caco-2 Cell Monolayers
- Identification of Novel Fluorescent Pyrrolopyridinium Compound Formed from Maillard Reaction of 3-Deoxyglucosone and Butylamine
- Analyses of the Chemical Structures of Melanoidins by ^C NMR, ^C and ^N CP-MAS NMR Spectrometry(Food & Nutrition)
- Decolorization and Degradation Products of Melanoidins on Ozonolysis
- Identification of Blue Pigment Formed in a D-Xylose-Glycine Reaction System
- Identification of the Modified Structure of Arginine Residues in Proteins with 3-Deoxyglucosone, a Maillard Reaction Intermediate
- Contribution to Stale Flavor of 2-Furfuryl Ethyl Ether and Its Formation Mechanism in Beer
- Identification of N^ε-(carboxyethyl) lysine, one of the methylglyoxalderived AGE structures, in glucose-modified protein : mechanism for protein modification by reactive aldehydes
- Effects of Oxygen and Transition Metals on the Advanced Maillard Reaction of Proteins with Glucose
- Kinetic Aspects of the Blue Pigment Formation in a Maillard Reaction between D-Xylose and Glycine(Food & Nutrition)
- New Method for Analyzing the Volatiles in Beer
- Evaluation by a Multivariate Analysis of the Stale Flavor Formed while Storing Beer
- Evaluation by Multivariate Analysis of Off-flavor in Headspace Volatiles Formed during Storage of Beer(Food & Nutrition)
- Polymerization of Proteins Caused bt Reaction with Sugars and the Formation of 3-Deoxyglucosone under Physiological Conditions(Food & Nutrition)
- Gibberellin-responsive Gene Expression Taking Place with Oryzains α and γ as Cysteine Proteinases of Rice Seeds
- Purification and Characterization of NADPH-dependent 2-Oxoaldehyde Reductase from Chicken Liver(Biological Chemistry)
- Identification of an Intermediate Product and Formation Mechanisms of Cross-linking Compounds from N^α-Acetyltryptophan and Hexanal(Food & Nutrition)
- Novel Cross-linking Compounds Formed through the Reaction of N^α-Acetyltryptophan with Hexanal(Food & Nutrition)
- Responsibility of 3-Deoxyglucosone for the Glucose-Induced Polymerization of Proteins(Food & Nutrition)
- Characterization of Tryptophan Derivatives from the Reaction of N^α-Acetyl-tryptophan with Carbonyl Compounds(Food & Nutrition)
- Modification of Lysine Residues to Alkyl-substituted Pyridiniums on Exposure of Proteins to Vaporized Hexanal(Food & Nutrition)
- Inhibition of the Protein Crosslinking in a Maillard Reaction by Aminoguanidine and Semicarbazide(Food & Nutrition)
- Isolation and Identification of 5-Methyl-imidazolin-4-one Derivative as Glyceraldehyde-Derived Advanced Glycation End Product
- Cytotoxicity and Oxidative Stress Induced by the Glyceraldehyde-related Maillard Reaction Products for HL-60 Cells
- Protective Effect of Blue-M1 against Oxidative Stress on COS-1 Cells
- Formation of N-(1-Oxo-2,4,5,6-hydroxyhexyl)-2'-deoxyguanosine by the Reaction of 2'-Deoxyguanosine with 3-Deoxyglucosone
- Suppression of Cell-cycle Progression during the S Phase of Rat Fibroblasts by 3-Deoxyglucosone, a Maillard Reaction Intermediate
- Novel Imidazolone Compound Formed by the Advanced Maillard Reaction of 3-Deoxyglucosone and Arginine Residues in Proteins
- Uptake of Proteins Modified with 3-Deoxyglucosone, a Maillard Reaction Intermediate, by the Type I Macrophage Scavenger Receptor
- Aldose Reductase from Porcine Liver Metabolizing 3-Deoxyglucosone, a Maillard Reaction Intermediate
- Scavenging of Active Oxygen Species by Glycated Proteins
- Characterization and Regulation of Taurine Transport in Caco-2, Human Intestinal Cells
- Antioxidative Activity of the Blue Pigment Formed in a D-Xylose-Glycine Reaction System(Food & Nutrition Science)
- Identification and Determination of α-Dicarbonyl Compounds Formed in the Degradation of Sugars
- Non-Involvement of the Human Monocarboxylic Acid Transporter 1 (MCT1) in the Transport of Phenolic Acid
- Identification of the Blue Pigment Formed in a D-Glucose-Glycine Reaction System
- Isolation and Identification of the 3-Hydroxy-5-hydroxymethyl-pyridinium Compound as a Novel Advanced Glycation End Product on Glyceraldehyde-related Maillard Reaction(Food & Nutrition Science)
- The Formation of Argpyrimidine in Glyceraldehyde-Related Glycation
- Detection and Determination of Glyceraldehyde-Derived Pyridinium-Type Advanced Glycation End Product in Streptozotocin-Induced Diabetic Rats
- Purification and Characterization of NAD-dependent Alcohol Dehydrogenase and NADH-dependent 2-Oxoaldehyde Reductase from Parsley(Food & Nutrition)
- Identification of Red Pigments Formed in a D-Xylose-glycine Reaction System
- Identification of a Novel Blue Pigment as a Melanoidin Intermediate in the D-Xylose-Glycine Reaction System
- Purification and Characterization of NADPH-dependent 2-Oxoaldehyde Reductase from Parsley(Food & Nutrition)
- Scavenging of Active Oxygens by Melanoidins(Food & Nutrition)
- 3-Deoxyglucosone-metabolizing Enzymes in Plants: NADPH-dependent 2-Oxoaldehyde Reductase of Parsley(Foof & Nutrition)
- Determination of Glyceraldehyde Formed in Glucose Degradation and Glycation
- Volatile Components Formed by Thermal Degradation of Nondialyzable Melanoidin Prepared from a Sugar-Butylamine Reaction System
- Precipitate-forming Reaction of β-(1→4)-D-Glucanase(II) in Malt
- Decolorization and Degradation Products of the Melanoidins by Hydrogen Peroxide
- 3-Deoxyglucosone Crosslinks Proteins under Physiological Conditions
- Desmutagenicity of Melanoidins against Mutagenic Pyrolysates
- Volatile and Nonvolatile Maillard Reaction Products between L-Lysine and D-Glucose