Reactivity, Selectivity, and Reaction Mechanisms of Aminoguanidine, Hydralazine, Pyridoxamine, and Carnosine as Sequestering Agents of Reactive Carbonyl Species: A Comparative Study
作者:Mara Colzani、Danilo De Maddis、Gaia Casali、Marina Carini、Giulio Vistoli、Giancarlo Aldini
DOI:10.1002/cmdc.201500552
日期:2016.8.19
spectrometry (HRMS). The reactivity of the compounds was RCS dependent: carnosine efficiently quenched 4‐hydroxy‐trans‐2‐nonenal, pyridoxamine was particularly active towards malondialdehyde, aminoguanidine was active towards methylglyoxal and glyoxal, and hydralazine efficiently quenched all RCS. Reaction products were generated in vitro and were characterized by HRMS. Molecular modelingstudies revealed that
Detection of α-Dicarbonyl Compounds in Maillard Reaction Systems and in Vivo
作者:Marcus A. Glomb、Roswitha Tschirnich
DOI:10.1021/jf010148h
日期:2001.11.1
alpha-Dicarbonyl compounds are of major interest in food chemistry and biochemistry as important precursors of, for example, protein modifications and flavor. Due to their high reactivity most of the published structures were identified and quantitated as stable derivatives after reaction with trapping reagents. However, the present study showed for the first time that the trapping reagents are of