A preliminary study on the formation pathways of glycated phosphatidylethanolamine of food rich in phospholipid during the heat-processing
作者:Qingna Lin、Lipeng Han、Guoqin Liu、Weiwei Cheng、Liqing Wang
DOI:10.1039/c8ra01072b
日期:——
through oxidative cleavage of glycated polar head group under high temperature and extended incubation time. Additionally, during thermal processing, retro-aldol reactions of glucose led to the formation of two reactive dicarbonyl intermediates: glyoxal (GO) and methylglyoxal (MGO), both of them reacted with amino group of DPPE to form CM-DPPE and CE-DPPE, respectively. Thus, the formation pathways
通过设计 1,2-二棕榈酰-sn-甘油-3-磷酸乙醇胺 (DPPE)-葡萄糖模型系统,在 40 至 100 °C 下加热 8 小时,研究了食品衍生的糖化磷脂酰乙醇胺 (PE) 在热过程中的形成。糖化PE的主要产物采用高效液相色谱-串联质谱(HPLC-MS/MS)测定。结果表明,DPPE的糖化形成了三种主要的糖化化合物:阿马多里-糖化-1,2-二棕榈酰-sn-甘油-3-磷酸乙醇胺(Amadori-DPPE)、羧甲基-1,2-二棕榈酰-sn-甘油-3-磷酸乙醇胺 (CM-DPPE) 和 carboxyethyl-1,2-dipalmitoyl- sn-glycero-3-磷酸乙醇胺 (CE-DPPE)。Amadori-DPPE 被鉴定为通过在高温和延长孵育时间下氧化裂解糖化极性头部基团来生成 CM-DPPE。此外,在热处理过程中,葡萄糖的反醛醇反应导致形成两种反应性二羰基中间体:乙二醛 (GO)