Role of Pyridoxamine in the Formation of the Amadori/Heyns Compounds and Aggregates during the Glycation of β-Lactoglobulin with Galactose and Tagatose
Role of Pyridoxamine in the Formation of the Amadori/Heyns Compounds and Aggregates during the Glycation of β-Lactoglobulin with Galactose and Tagatose
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DOI：
10.1021/jf902073t
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发表时间：
2010-01-13
影响因子：
6.1
通讯作者：
Villamiel, Mar
中科院分区：
文献类型：
--
作者：
Corzo-Martinez, Marta;Javier Moreno, F.;Villamiel, Mar
通过还原性碳水化合物的变化、Amadori或Heyns化合物的形成、聚集体和布朗宁的发展，首次研究了吡哆胺对β-乳球蛋白与半乳糖和塔格糖在受控条件下（pH 7，0.44 a（w），40和50 ℃，6天）形成缀合物期间美拉德反应的影响。结果表明，吡哆胺和半乳糖或塔格糖之间的相互作用产物的形成，无论是在存在或不存在的β-乳球蛋白，表明吡哆胺的竞争与β-乳球蛋白的游离氨基的两种碳水化合物的羰基。因此，吡哆胺对美拉德反应的初始阶段的小的抑制作用被指出。此外，在β-乳球蛋白半乳糖/塔格糖与吡哆胺的缀合物中观察到比没有该化合物低得多的聚集和颜色形成速率，支持其对美拉德反应的晚期和最终阶段的有效抑制作用。这些发现揭示了美拉德反应高级阶段的食品级抑制剂（如吡哆胺）的有用性，其与温和的储存条件相结合，可以导致形成更安全的新糖缀合物，而不会损害其营养质量。
The effect of pyridoxamine on the Maillard reaction during the formation of conjugates of beta-lactoglobulin with galactose and tagatose under controlled conditions (pH 7, 0.44 a(w), 40 and 50 degrees C, for 6 days) has been studied, for the first time, by means of the changes in reducing carbohydrates, formation of Amadori or Heyns compounds, and aggregates and browning development. The results showed the formation of interaction products between pyridoxamine and galactose or tagatose either in the presence or in the absence of beta-lactoglobulin, indicating that pyridoxamine competes with the free amino groups of beta-lactoglobulin for the carbonyl group of both carbohydrates. Thus, a small inhibitory effect of pyridoxamine on the initial stages of the Maillard reaction was pointed out. Furthermore, much lower aggregation and color formation rates were observed in the conjugates of beta-lactoglobulin galactose/tagatose with pyridoxamine than without this compound, supporting its potent inhibitory effect on the advanced and final stages of the Maillard reaction. These findings reveal the usefulness of food-grade inhibitors of the advanced stages of the Maillard reaction, such as pyridoxamine, that, in combination with mild storage conditions, could lead to the formation of safer neoglycoconjugates without impairing their nutritional quality.