4.7 Article

Formation of Arginine Modifications in a Model System of Nα-tert-Butoxycarbonyl (Boc)-Arginine with Methylglyoxal

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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 59, 期 1, 页码 394-401

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AMER CHEMICAL SOC
DOI: 10.1021/jf103116c

关键词

Methylglyoxal-arginine modifications; Maillard reaction; N-7-(1-carboxyethyl)arginine; 2-amino-5-(2-amino-4-hydro-4-methyl-5-imidazolinone-1-yl)pentanoic acid

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The present study deals with the mechanistic reaction pathway of the a-dicarbonyl compound methylglyoxal with the guanidino group of arginine. Eight products were formed from the reaction of methylglyoxal with N-alpha-tert-butoxycarbonyl (Boc)-arginine under physiological conditions (pH 7.4 and 37 C). Isolation and purification of substances were achieved using cation-exchange chromatography and preparative high-performance liquid chromatography (HPLC). Structures were verified by nuclear magnetic resonance (NMR) and high-resolution mass spectrometry. 2-Amino-5-(2-amino-4-hydro-4-methyl-5-imidazolinone-1-yl)pentanoic acid (3) was determined as the key intermediate precursor within the total reaction scheme. Kinetic studies identified N-alpha-(5-methy1-4-oxo-5-hydroimidazolinone-2-y1)-L-omithine and N-alpha-carboxyethylarginine as thermodynamically more stable products from compound 3. Further mechanistic investigations revealed an acidic hydrogen at C-8 of compound 3 to trigger aldol condensations. This reactivity of compound 3 allowed for the addition of another molecule of methylglyoxal to form products, such as N-alpha-(4-carboxy-4,6-dimethyl-5,6-dihydroxy-1,4,5,6-tetrahydropyrimidine-2-yl)-L-omithine and argpyrimidine.

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