Abstract
Formation of novel free radicals in an early stage of the amino-carbonyl reactions of sugars with either amino acids,amines and some peptides were demonstrated by use of ESR spectroscopy. These radicals showed characteristic hyperfine ESR spectra and apparently differed from those observed in melanoidin. Formation of radicals of this type was faster at alkaline pH, but their signals were most stably observed in weakly acidic pH region and disappeared rapidly in other regions. The radicals developed even the mixtures were heated in open test tube but abolished rapidly by aeration. The results of reactions of various sugars or related carbonyl compounds with various amino compounds indicated that presence of sugar-like enedioi structure in the carbonyl compound and a primary amine group in the amino compound are necessary for the formation of the radical products, and that the spectral patterns were mainly influenced by the structure of amino compound, e.g. α-vs β-alanine, but not by the structure of sugar, except for three carbon aldehydes. Analyses of the hyperfine structures of ESR spectra lead to the assumption of the identity of the radical products as N,N’-disubstituted pyrazine radical derivatives. Formation of such free radicals was also investigated on some peptides and proteins.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsPreview
Unable to display preview. Download preview PDF.
References
Anet,E.F.L.J. and Reynolds, T.M. (1957). Chemistry of nonenzymic browning I. Reactions between amino acids, organic acids, and sugars in freeze-dried appricots and peaches. Aust. J. Chem., 10, 182–192. II. Some crystalline amino acid-deoxy-sugars. ibid. 193–7.
Curphey,T.J. (1965). Heterocyclic diquaternary salts. J. Amer. Chem.Soc., 87, 2063–64.
Hodge, J. E. (1953). Chemistry of browning reactions in model systems. J. Agr. Food Chem., 1, 928–943
Isbel, H.S. and Frush, H.L. 1958 ). Mutarotation, hydrolysis and rearrengement reactions of glucosyamines. J. Org.Chem., 23 1309–19
Kataoka, N., Imamura, A.,Kawazoe, Y., Chihara, G. and Nagata, C. (1967). The structure of the free radical product from carcinogenic 4-hydroxyaminoquinolone-l-oxide. Bull. Chem. Soc. Japan 40, 62–68
Kato, H. (1956). Studies on browning reactions between sugars and amino compounds. Part I. pH dependency of browning interactions between various kinds of reducing sugars and amino compounds. Bull. Agr. Chem. Soc. Jpn., 20, 273
Lagercrantz, C., 1964 ). Formation of stable free radicals in alkali solutions of some monosaccharides. Acta Chem. Scand., 18, 1321
Lento, H. G. Jr., Underwood, J. C. and Willits, C. 0. (1958). Browning of sugar solutions. II. Effect of the position of amino group in the acid molecule in dilute glucose solution. Food Res., 23, 68–71
Mitsuda, H., Yasumoto, K. and Yokoyama, K. (1965). Studies on the free radical in amino-carbonyl reaction. Agr. Biol. Chem., 29, 751–756
Namiki M., Hayashi, T., and Kawakishi, S. (1973). Free radicals developed in the amino-carbonyl reaction of sugars with amino acids. Agr. Biol. Chem., 37, 2935–6
Namiki, M.,Yano, M. and Hayashi, T. (1974) Free radical products formed by the reaction of dehydroascorbic acid with amino acids. Chem. Lett., 1974, 125–8
Namiki, M., and Hayashi, T. 1975 ). Development of novel free radicals during the amino-carbonyl reaction of sugars with amino acids. J.Agr.Food Chem., 23, 487–491
Ohta, Y. Hayashi, T., and Namiki, M., (1976) On the structure of free radical products formed by the reaction of sugar with amino acid. Presented at the Annual Meeting of The Agricultural Chemical Society of Japan., 1976 Apr. 2. (Kyoto)
Orr, J. C. (1965). Free radicals derived from amines and amino
acids in some reactions of ninhydrin. Nature, 205, 1008–10.
Sato, Y., Watanabe, K. and Ishihara, R., ( 1973 Further studies on amines and neutral compounds in egg white smell. Jpn. J. Zootech. Sci. 44. 232–240
Yano, M., Hayashi, T. and Namiki,M. (1974) On the structures of the free radical products formed by the reaction of dehydroascorbic acid with amino acids. Chem. Lett., 1974. 1193–6.
Yano, M., Hayashi, T. and Namiki,M. (1976-IT—On the formation of free radical products by the reaction of dehydroascorbic acid with amines. Agr. Biol. Chem., 40, 1209–15.
Yano, M., Hayashi, T., and Namiki, M7(1976-II). Formation of free radical products by the reaction of dehydroascorbic acid with amino acids. J.Agr. Food Chem., 24 (4). 815
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1977 Springer Science+Business Media New York
About this chapter
Cite this chapter
Namiki, M., Hayashi, T., Ohta, Y. (1977). Novel Free Radicals Formed by the Amino-Carbonyl Reactions of Sugars with Amino Acids, Amines, and Proteins. In: Friedman, M. (eds) Protein Crosslinking. Advances in Experimental Medicine and Biology, vol 86. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-9113-6_28
Download citation
DOI: https://doi.org/10.1007/978-1-4757-9113-6_28
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-9115-0
Online ISBN: 978-1-4757-9113-6
eBook Packages: Springer Book Archive