Modification of Lysine Residues to Alkyl-substituted Pyridiniums on Exposure of Proteins to Vaporized Hexanal(Food & Nutrition)
スポンサーリンク
概要
- 論文の詳細を見る
We examined the structure of lysine residues which had been impaired due to exposure of proteins to hexanal, using a free lysine/hexanal system (I), a Gly-His-Lys/hexanal system (II) and a lysozyme/hexanal system (III). The most abundant ninhydrin positive compound (N-50) was isolated from the products with system I and identified as 1-(5-carboxy-5-aminopentyl)-2-pentyl-3,5-dibutylpyridinium betaine, which was formed through condensation of ε-amino groups of lysine with three molecules of hexanal. A new ninhydrin positive compound (N-51) was isolated from hydrolysates of the products with systems II and III, and identified as the same compound as N-50 from the UV and mass spectra and thin layer chromatogram. These results indicated that the ε-amino groups of lysine residues of proteins are modified to alkyl-substituted pyridinium rings on exposure to hexanal.
- 社団法人日本農芸化学会の論文
- 1986-05-23
著者
-
早瀬 文孝
明治大学農学部農芸化学科
-
Hayase Fumitaka
Department of Agricultural Chemistry, Meiji University
-
Kato Hiromichi
Department of Agricultural Chemistry, The University of Tokyo
-
KANEKO Shigenobu
Department of Wheat and Barley, National Institute of Crop Science, National Agricultural Research O
-
Kato H
Univ. Tokyo Tokyo Jpn
-
Kato H
Department Of' Agricultural Chemistry The University Of Tokyo
-
Kato Hiromichi
Department Of Agricultural Chemistry The University Of Tokyo
-
Hayase Fumitaka
Department Of Agricultural Chemistry Faculty Of Agriculture Meiji University
-
Hayase Fumitaka
Department Of Agricultural Chemistry The University Of Tokyo:(present Address) Department Of Agricul
-
Kaneko Shigenobu
Department Of Agricultural Chemistry The University Of Tokyo
-
Hayase F
Department Of Agricultural Chemistry Meiji University
-
OKITANI Akihiro
Department of Animal Products Science and Technology, Nippon Veterinary and Zootechnical College
-
Okitani A
Faculty Of Veterinary And Animal Science Nippon Veterinary And Animal Science University
-
ITO Masayo
Department of Agricultural Chemistry, The University of Tokyo
-
Ito Masayo
Department Of Agricultural Chemistry The University Of Tokyo
-
OKITANI Akihiro
Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo
関連論文
- Molecular Characteristics of Bovine Serum Albumin-Dextran Conjugates
- 味噌の食後血糖に及ぼす影響
- 和牛肉と輸入牛肉の香気成分
- 和牛香の香気成分の分析
- 味噌の食後血糖に及ぼす影響
- 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
- Uzu Mutation in Barley (Hordeum vulgare L.) Reduces the Leaf Unrolling Response to Brassinolide(Organic Chemistry)
- 食品加工中のメイラード反応初期段階に対する塩類の影響
- 食品中のグリコトキシン (特集 グリケーション--食品から臨床へ)
- Identification of Novel Fluorescent Pyrrolopyridinium Compound Formed from Maillard Reaction of 3-Deoxyglucosone and Butylamine
- APPRECIATION FOR MALIGNANCY ON OVARIAN NEOPLASM BY MONOCLONAL ANTIBODY OF BrdUrd
- 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
- Purification and Characterization of Wheat (Triticum aestivum) Polyphenol Oxidase
- 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
- Microwave Dielectric Properties of the Ba_(Sm_, R_y)_Ti_O_(R=Nd and La) Solid Solutions with Zero Temperature Coefficient of the Resonant Frequency
- Microwave Dielectric Properties and Structure of the Ba_Sm_Ti_O_ Solid Solutions
- 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)
- メイラード反応による活性酵素の生成と消去
- Polymerization of Proteins Caused bt Reaction with Sugars and the Formation of 3-Deoxyglucosone under Physiological Conditions(Food & Nutrition)
- Isolation and Characterization of a Bacterium Producing the Conditioned Raw Beef Aroma
- Isolation and Characterization of a Bacterium Producing the Conditioned Raw Beef Aroma
- Survey of Neutral Aminopeptidases in Bovine, Porcine, and Chicken Skeletal Muscles(Food & Nutrition)
- Components Contributing to the Improvement of Meat Taste during Storage (Food & Nutrition)
- Purification and Properties of Aminopeptidase H from Porcine Skeletal Muscle(Biological Chemistry)
- Purification and Characterization of NADPH-dependent 2-Oxoaldehyde Reductase from Chicken Liver(Biological Chemistry)
- The Effects of Aminoguanidine on 3-Deoxyglucosone in the Maillard Reaction(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
- アミノカルボニル反応 - 褐色色素メラノイジンの生成機構 -
- 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
- Precipitate-forming Reaction of β-(1→4)-D-Glucanase(I) in Malt(Biological Chemistry)
- Purification and Properties of Aminopeptidase C from Chicken Skeletal Muscle(Food & Nutrition)
- Identification of Neutral Aminopeptidases Responsible for Peptidolysis in Postmortem Rabbit Skeletal Muscle (Food & Nutrition)
- Polymerization of Acetylated Lysozyme and Impairment of Their Amino Acid Residues Due to α-Dicarbonyl and α-Hydroxycarbonyl Compounds(Food & Nutrition)
- 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
- 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
- Use of Bromodeoxyuridine, Proliferating Cell Nuclear Antigen, and Nucleolar Organizer Regions in the Multiparametric Assessment of Proliferating Potency in Cervical Intraepithelial Neoplasia
- 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)
- Purification and Partial Characterization of NADH-dependent Methylglyoxal-reducing Enzyme from Porcine Liver(Foof & Nutrition)
- AMP and IMP Dissociate Actomyosin into Actin and Myosin
- Structure of the Precursor of a Brown Compound Produced by Heating (-)-Epicatechin with L-Alanine(Food & Nutrition)
- Nutritional and Physiological Effects of Casein Modified by Glucose under Various Conditions on Growing and Adult Rats(Food & Nutrition)
- Substrate Specificity of Cysteine Proteinase from Sprouting Potato Tubers(Biological Chemistry)
- Wagyu Beef Aroma in Wagyu (Japanese Black Cattle) Beef Preferred by the Japanese over Imported Beef
- Synergism of Amines and Their Oxides with Tocopherols in Inhibiting the Oxidation of Lard
- 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
- メイラード反応による着色機構 : メラノイジン前駆体 Blue-M1 と褐変との関わりを探る
- Volatile Components of Sergia lucens and Its Fermented Product
- 大麦の炊飯香気の特徴に寄与する成分
- Mode of IMP and Pyrophosphate Enhancement of Myosin and Actin Extraction from Porcine Meat
- Electrophoretical Analysis of Zein and Isolation of Its Components
- Cooking Flavor and Texture of Rice Stored under Different Conditions
- Some Properties and Postmortem Changes of Cysteine Protease Inhibitors from Rabbit Skeletal Muscles
- Chemical Properties and Polymerizing Ability of the Lysozyme Monomer Isolated after Storage with Glucose
- Changes in Lysozyme due to Interaction with Vaporized Hexanal
- Polymerization of Lysozyme by Reacting with Vaporized Hexanal
- Enhancing Effect of IMP on Myosin and Actin Extraction from Porcine Meat
- Volatile Components of Ripe Tomatoes and Their Juices, Purées and Pastes
- Precipitate-forming Reaction of β-(1→4)-D-Glucanase(II) in Malt
- Decolorization and Degradation Products of the Melanoidins by Hydrogen Peroxide
- Antimicrobial Activity of Kumazasa (Sasa albo-marginata)
- Volatile Flavor Components of Kumazasa (Sasa albo-marginata)
- 3-Deoxyglucosone Crosslinks Proteins under Physiological Conditions
- Z-Nin, a New High Molecular Weight Protein Required for Reconstitution of the Z-Disk
- Desmutagenicity of Melanoidins against Mutagenic Pyrolysates
- Volatile and Nonvolatile Maillard Reaction Products between L-Lysine and D-Glucose
- Specific Determination of Nitrate and Nitrite of Chicken Egg by Gas-Liquid Chromatography with Special Reference to the Turnover of These Anions in Laying Hens