Abstract
Reactions between L-tryptophan and peroxidizing methyl linoleate in a model system simulating the porous structure of dehydrated foods result in formation of N-formylkynurenine, kynurenine, and diastereomers of dioxindole-3-alanine. A mechanism, consistent with the free-radical pathway for oxidation of polyunsaturated lipids, is proposed for formation of these products from L-tryptophan degradation by peroxidizing lipids.
Presented at workshop on “Autoxidation Processes in Food and Related Biological Systems,” Natick, Mass., October 29–31, 1979.
This work was supported by Grant # 5P01-00597 from the National Institutes of Health.
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Yong, S.H., Lau, S., Hsieh, Y., Karel, M. (1980). Degradation Products of L-Tryptophan Reacted with Peroxidizing Methyl Linoleate a,b . In: Simic, M.G., Karel, M. (eds) Autoxidation in Food and Biological Systems. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-9351-2_15
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