کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
5132386 1378813 2018 4 صفحه PDF سفارش دهید دانلود کنید
عنوان انگلیسی مقاله
Kinetic investigation of the trapping of Nε-(carboxymethyl)lysine by 4-methylbenzoquinone: A new mechanism to control Nε-(carboxymethyl)lysine levels in foods
ترجمه فارسی عنوان
بررسی جنبشی به دام انداختن Nμ- (کربوکسی متیل) لیزین توسط 4-methylbenzoquinone: مکانیزم جدید برای کنترل (کربوکسی متیل) سطوح Nμ- لیزین در غذاها
کلمات کلیدی
نرخ ثابت؛ O-Benzoquinone؛ CML؛ افزوده های مایکل ؛ ترکیب های آمین-quinone؛
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


- o-Benzoquinones trap CML under neutral and alkaline conditions.
- Reaction between 4MBQ and CML generates coloured CML-quinone adducts.
- Reaction between 4MBQ and CML involves the formation of colourless CML-phenol species.

o-Benzoquinones, formed during oxidation of polyphenols, react with amines through a Michael addition. In the present study, the ability of 4-methylbenzoquinone (4MBQ) to trap Nε-(carboxymethyl)lysine (CML) through a Michael addition with the amine groups on CML was investigated at different pH values. Apparent second order rate constants (k2) for the reaction of 4MBQ with CML were determined by stopped-flow spectrophotometry at 25 °C to be ∼0.0 M−1 s−1 at pH 5, 9.5 M−1 s−1 at pH 7, and 164.5 M−1 s−1 at pH 8 based on the loss of 4MBQ at 401 nm. The reaction between 4MBQ and CML generated coloured CML-quinone compounds via colourless CML-phenol species as identified by LC-ESI-MS/MS. These data provide evidence that CML formed during food production can be trapped by o-benzoquinones, which is a new mechanism by which polyphenols may be used to control CML levels in foods.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 244, 1 April 2018, Pages 25-28
نویسندگان
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