1998 Fiscal Year Final Research Report Summary
SIGNIFICANCE OF 2-OXOALDEHYDE IN FOOD AND BIOLOGICAL SYSTEMS
| Project/Area Number |
09660146
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
食品科学・栄養科学
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| Research Institution | MEIJI UNIVERSITY |
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Principal Investigator |
HAYASE Fumitaka Meiji University, Department of Agricultural Chemistry, Professor, 農学部, 教授 (80105246)
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| Project Period (FY) |
1997 – 1998
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| Keywords | Maillard reaction / 2-oxoaldehydes / 3-deoxyglucosone / glyoxal / imidazolones / pyrropyridine / 2'-deoxyguanosine / pentosidine |
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| Research Abstract |
1997 :
(1) Glucosone (GLCO), 3-deoxyglucosone (3DG), glyoxal (GO), and methyiglyoxal (MG) were detected in the reaction systems of lysozyme-glucose (LG) and lysozyme-fructose (LF). Transition metals gave significant effects on the formation of GLCO and GO.On the other hand, oxygen was not essential for the generation of 3DG.(2) Novel imidazole compound was identified by the reaction of 3DG and N -benzoylarginine amide. Lysyl-pyrropyridine was identified in the reacton of lysozyme and reducing sugars.
1998 :
(1) The amounts of lysyl-pyrropyridine and pentosidine were determined in LG, LE, and L-3DG reaction systems. Lysyl-pyrropyridine increased in quantity compared to pentosidine in 3DG-lysozyme reacton systems. In LG and LF reaction systems, pentosidine increased in comparison with the formation amounts of lysyl-pyrropyridine.
(2) 3DG reacted readily with 2'-deoxyguanosine in nucleosides. Two major products (G-A and G-B) were isolated and purified from the reaction mixture of 3DG and 2'-deoxyguariosine. G-A was identified as N- (1-oxo-2,4,5,6-hydroxyhexyl) -2'- deoxyguanosine. G-B was identified as a diastereomer of G-A.
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