ISSN:
1431-4630
Keywords:
Key words Arginine
;
Glyoxal
;
Maillard reaction
;
Protein modification
;
1-(4-Amino-4-carboxybutyl)-2-imino-5-oxo-imidazolidine
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract The reaction of arginine and arginine derivatives with glyoxal under mild conditions revealed the formation of a previously unknown amino acid, designated as “Glarg”. 1H-, 15N- and 13C-NMR analysis of the new compound elucidated its structure to be 1-(4-amino-4-carboxybutyl)-2-imino-5-oxo-imidazolidine. Experiments with solutions containing N α -acetylarginine and glyoxal showed that “Glarg” is formed quickly under physiological conditions, but is labile at higher temperatures as well as at low pH values. After incubation of β-casein with glyoxal, the formation of protein-bound “Glarg” in enzymatic hydrolysates via amino acid analysis could be demonstrated. Due to the fast reaction of glyoxal with arginine residues, under physiological conditions, proteins may act as scavengers for glyoxal.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s002170050137
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