赖氨酸-葡萄糖模拟体系中吡咯素生成条件的研究
|
摘要
研究赖氨酸-葡萄糖(Lys-Glu)模拟体系中吡咯素的生成条件。构建赖氨酸-葡萄糖模拟体系,以吡咯素生成量为评价指标,采用高效液相色谱法(high performance liquid chromatography,HPLC)检测模型中吡咯素含量,在单因素试验的基础上采用Box-Behnken方法,通过响应面设计优化Lys-Glu模拟体系中吡咯素生成的最优条件,对吡咯素生成的加热时间、反应温度、缓冲溶液pH值、原料配比4个因素进行了探究。试验结果表明,加热时间、反应温度和原料中葡萄糖浓度对吡咯素的生成均有显著影响(P<0.05),并且Lys-Glu模拟体系在110℃,葡萄糖浓度0.5 mol/L、赖氨酸浓度0.6 mol/L,缓冲溶液pH值为7.4的条件下反应50 min,可得到吡咯素的最大生成量4.69μmol/L。
The conditions of pyrraline formation and used Lys-Glu as the simulation system to explore the effect of different processing conditions on the formation of pyrraline was studied.The optimization of the formating conditions,containing heating time,temperature,pH and the ratio of raw material,was carried out using by the combined use of one-factor-at-a-time method and response surface analysis(RSA)with Box-Behnken experimental design,using the content of pyrraline produced as the evaluation index.The pyrraline content in the model was determined by high performance liquid chromatography(HPLC).The results showed that LysGlu simulation system,where the concentration of Glu and Lys was 0.5 mol/L and 0.6 mol/L,respectively,and the pH of the Buffer solution was 7.4,the maximum of pyrraline at 4.69 μmol/L could be achieved under the reaction time of 50 min under 110 ℃.
The conditions of pyrraline formation and used Lys-Glu as the simulation system to explore the effect of different processing conditions on the formation of pyrraline was studied.The optimization of the formating conditions,containing heating time,temperature,pH and the ratio of raw material,was carried out using by the combined use of one-factor-at-a-time method and response surface analysis(RSA)with Box-Behnken experimental design,using the content of pyrraline produced as the evaluation index.The pyrraline content in the model was determined by high performance liquid chromatography(HPLC).The results showed that LysGlu simulation system,where the concentration of Glu and Lys was 0.5 mol/L and 0.6 mol/L,respectively,and the pH of the Buffer solution was 7.4,the maximum of pyrraline at 4.69 μmol/L could be achieved under the reaction time of 50 min under 110 ℃.
引文
[1]De Oliveira F C,Coimbra J S R,De Oliveira E B,et al.Food protein-polysaccharide conjugates obtained via the maillard reaction:A review[J].Critical reviews in food science and nutrition,2016,56(7):1108-1125
[2]杜明睿,杨培周,陈新颜,等.加工工艺对鸡酥松生产过程中美拉德反应的影响[J].食品科学技术学报,2018,36(3):72-77
[3]梁志理.食品美拉德反应过程中吡咯素的形成规律及其机理研究[D].广州:华南理工大学,2016
[4]Brownlee M,Vlassara H,Cerami A.Nonenzymatic glycosylation and the pathogenesis of diabetic complications[J].Annals of internal medicine,1984,101(4):527-537
[5]刘慧琳,陈晓默,倪天鸿,等.麦麸提取物对晚期糖基化终产物的抑制研究[J].现代食品科技,2017,33(3):50-55
[6]Singh R,Barden A,Mori T,et al.Advanced glycation end-products:a review[J].Diabetologia,2001,44(2):129-146
[7]Voulgari C,Papadogiannis D,Tentolouris N.Diabetic cardiomyopathy:from the pathophysiology of the cardiac myocytes to current diagnosis and management strategies[J].Vascular health and risk management,2010,6:883
[8]Kwon O C,Lee S W,Park Y B,et al.Extravascular manifestations of Takayasu arteritis:focusing on the features shared with spondyloarthritis[J].Arthritis Research&Therapy,2018,20(1):142
[9]Liu Y,Zeng J,Han D,et al.New insight of high temperature oxidation on self-exfoliation capability of graphene oxide[J].Nanotechnology,2018,29(18):185601
[10]Li Y,Li L,Lund M N,et al.Kinetic investigation of the trapping of Nε-(carboxymethyl)lysine by 4-methylbenzoquinone:A new mechanism to control Nε-(carboxymethyl)lysine levels in foods[J].Food Chemistry,2017,244:25-28
[11]Sternberg M,M'Bemba J,Urios P,et al.Skin collagen pentosidine and fluorescence in diabetes were predictors of retinopathy progression and creatininemia increase already 6 years after punch-biopsy[J].Clinical Biochemistry,2015,49(3):225-231
[12]Kindler J M,Liu W,Dain J,et al.Pentosidine,an Advanced Glycation End Product,Is a Negative Predictor of Cortical Bone Geometric Endpoints in Children[J].The FASEB Journal,2017,31(1_supplement):lb301
[13]Liu H,Mu L,Chen X,et al.Core-Shell Metal-Organic Frameworks/Molecularly Imprinted Nanoparticles as Absorbents for the Detection of Pyrraline in Milk and Milk Powder[J].Journal of agricultural and food chemistry,2017,65(4):986-992
[14]Liu H,Ni T,Mu L,et al.Sensitive detection of pyrraline with a molecularly imprinted sensor based on metal-organic frameworks and quantum dots[J].Sensors and Actuators B:Chemical,2018,256:1038-1044
[15]Thilavech T,Abeywardena M Y,Dallimore J,et al.Cyanidin-3-rutinoside alleviates methylglyoxal-induced cardiovascular abnormalities in the rats[J].Journal of Functional Foods,2018,49:258-266
[16]Nakayama T,Hayase F,Kato H.Formation ofε-(2-formyl-5-hydroxy-methyl-pyrrol-1-yl)-l-norleucine in the Maillard reaction between d-glucose and l-lysine[J].Agricultural and Biological Chemistry,1980,44(5):1201-1202
[17]Wells-Knecht K J,Zyzak D V,Litchfield J E,et al.Mechanism of autoxidative glycosylation:identification of glyoxal and arabinose as intermediates in the autoxidative modification of proteins by glucose[J].Biochemistry,1995,34(11):3702-3709
[18]Chuyen N V.Toxicity of the AGEs generated from the Maillard reaction:on the relationship of food-AGEs and biological-AGEs.[J].Molecular Nutrition&Food Research,2006,50(12):1140-1149
[19]Ledl F,Beck J,Sengl M,et al.Chemical pathways of the Maillard reaction[J].Prog Clin Biol Res,1989,306:23-42
[20]Wellner A,Huettl C,Henle T.Formation of Maillard reaction products during heat treatment of carrots[J].Journal of agricultural and food chemistry,2011,59(14):7992-7998
[21]Sternberg M,M'bemba J,Urios P,et al.Skin collagen pentosidine and fluorescence in diabetes were predictors of retinopathy progression and creatininemia increase already 6 years after punch-biopsy[J].Clinical biochemistry,2016,49(3):225-231
[22]Yu L,Chai M,Zeng M,et al.Effect of lipid oxidation on the formation of Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine in Chinese-style sausage during storage[J].Food chemistry,2018,269:466-472
[23]Portero-Otin M,Nagaraj R H,Monnier V M.Chromatographic evidence for pyrraline formation during protein glycation in vitro and in vivo[J].Biochim Biophys Acta,1995,1247(1):74-80
[24]吴生蓉,耿欣,陈才,等.多聚赖氨酸的合成及其微结构对pH的响应[J].有机化学,2013,33(8):1769-1773
[2]杜明睿,杨培周,陈新颜,等.加工工艺对鸡酥松生产过程中美拉德反应的影响[J].食品科学技术学报,2018,36(3):72-77
[3]梁志理.食品美拉德反应过程中吡咯素的形成规律及其机理研究[D].广州:华南理工大学,2016
[4]Brownlee M,Vlassara H,Cerami A.Nonenzymatic glycosylation and the pathogenesis of diabetic complications[J].Annals of internal medicine,1984,101(4):527-537
[5]刘慧琳,陈晓默,倪天鸿,等.麦麸提取物对晚期糖基化终产物的抑制研究[J].现代食品科技,2017,33(3):50-55
[6]Singh R,Barden A,Mori T,et al.Advanced glycation end-products:a review[J].Diabetologia,2001,44(2):129-146
[7]Voulgari C,Papadogiannis D,Tentolouris N.Diabetic cardiomyopathy:from the pathophysiology of the cardiac myocytes to current diagnosis and management strategies[J].Vascular health and risk management,2010,6:883
[8]Kwon O C,Lee S W,Park Y B,et al.Extravascular manifestations of Takayasu arteritis:focusing on the features shared with spondyloarthritis[J].Arthritis Research&Therapy,2018,20(1):142
[9]Liu Y,Zeng J,Han D,et al.New insight of high temperature oxidation on self-exfoliation capability of graphene oxide[J].Nanotechnology,2018,29(18):185601
[10]Li Y,Li L,Lund M N,et al.Kinetic investigation of the trapping of Nε-(carboxymethyl)lysine by 4-methylbenzoquinone:A new mechanism to control Nε-(carboxymethyl)lysine levels in foods[J].Food Chemistry,2017,244:25-28
[11]Sternberg M,M'Bemba J,Urios P,et al.Skin collagen pentosidine and fluorescence in diabetes were predictors of retinopathy progression and creatininemia increase already 6 years after punch-biopsy[J].Clinical Biochemistry,2015,49(3):225-231
[12]Kindler J M,Liu W,Dain J,et al.Pentosidine,an Advanced Glycation End Product,Is a Negative Predictor of Cortical Bone Geometric Endpoints in Children[J].The FASEB Journal,2017,31(1_supplement):lb301
[13]Liu H,Mu L,Chen X,et al.Core-Shell Metal-Organic Frameworks/Molecularly Imprinted Nanoparticles as Absorbents for the Detection of Pyrraline in Milk and Milk Powder[J].Journal of agricultural and food chemistry,2017,65(4):986-992
[14]Liu H,Ni T,Mu L,et al.Sensitive detection of pyrraline with a molecularly imprinted sensor based on metal-organic frameworks and quantum dots[J].Sensors and Actuators B:Chemical,2018,256:1038-1044
[15]Thilavech T,Abeywardena M Y,Dallimore J,et al.Cyanidin-3-rutinoside alleviates methylglyoxal-induced cardiovascular abnormalities in the rats[J].Journal of Functional Foods,2018,49:258-266
[16]Nakayama T,Hayase F,Kato H.Formation ofε-(2-formyl-5-hydroxy-methyl-pyrrol-1-yl)-l-norleucine in the Maillard reaction between d-glucose and l-lysine[J].Agricultural and Biological Chemistry,1980,44(5):1201-1202
[17]Wells-Knecht K J,Zyzak D V,Litchfield J E,et al.Mechanism of autoxidative glycosylation:identification of glyoxal and arabinose as intermediates in the autoxidative modification of proteins by glucose[J].Biochemistry,1995,34(11):3702-3709
[18]Chuyen N V.Toxicity of the AGEs generated from the Maillard reaction:on the relationship of food-AGEs and biological-AGEs.[J].Molecular Nutrition&Food Research,2006,50(12):1140-1149
[19]Ledl F,Beck J,Sengl M,et al.Chemical pathways of the Maillard reaction[J].Prog Clin Biol Res,1989,306:23-42
[20]Wellner A,Huettl C,Henle T.Formation of Maillard reaction products during heat treatment of carrots[J].Journal of agricultural and food chemistry,2011,59(14):7992-7998
[21]Sternberg M,M'bemba J,Urios P,et al.Skin collagen pentosidine and fluorescence in diabetes were predictors of retinopathy progression and creatininemia increase already 6 years after punch-biopsy[J].Clinical biochemistry,2016,49(3):225-231
[22]Yu L,Chai M,Zeng M,et al.Effect of lipid oxidation on the formation of Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine in Chinese-style sausage during storage[J].Food chemistry,2018,269:466-472
[23]Portero-Otin M,Nagaraj R H,Monnier V M.Chromatographic evidence for pyrraline formation during protein glycation in vitro and in vivo[J].Biochim Biophys Acta,1995,1247(1):74-80
[24]吴生蓉,耿欣,陈才,等.多聚赖氨酸的合成及其微结构对pH的响应[J].有机化学,2013,33(8):1769-1773