Role of glutathione on acrylamide inhibition: Transformation products and mechanism.

Acrylamide / antagonists & inhibitors Asparagine / chemistry Glucose / chemistry Glutathione / chemistry Sulfhydryl Compounds / chemistry Tandem Mass Spectrometry Temperature
Acrylamide Competitive reaction Elimination reaction Glutathione Inhibition pathway

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 Oct 2020
Historique:
received: 13 12 2019
revised: 28 04 2020
accepted: 03 05 2020
pubmed: 16 5 2020
medline: 25 8 2020
entrez: 16 5 2020
Statut: ppublish

Résumé

Glutathione (GSH) is a potential inhibitor for acrylamide (AA) in heated food. In the present study, the inhibition pathways of GSH on AA were investigated in the asparagine(Asn)/glucose(Glc)/GSH model system. In comparison to the Asn/Glc model system, three unique molecular ions (m/z 470, 379, and 193) were identified in the Asn/Glc/GSH model system. Those molecular ions were confirmed as the Amadori rearrangement products which formed in the reaction between Glc and GSH, as well as the addition reaction products between AA and the sulfhydryl group (-SH) of GSH and cysteine (Cys). The competition between Asn and GSH for Glc in the competitive reactions was assumed to be the major pathway. Additionally, the elimination reaction between AA and GSH or between AA and Cys also played a minor role in the inhibition of AA. The variances of precursors, intermediates, and final products provided quantitative evidence for the above pathways.

Identifiants

DOI: 10.1016/j.foodchem.2020.126982 PMID: 32413762
pubmed: 32413762
pii: S0308-8146(20)30844-X
doi: 10.1016/j.foodchem.2020.126982
pii:
doi:

Substances chimiques

Sulfhydryl Compounds 0
Acrylamide 20R035KLCI
Asparagine 7006-34-0
Glutathione GAN16C9B8O
Glucose IY9XDZ35W2

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

126982

Informations de copyright

Copyright © 2020. Published by Elsevier Ltd.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Yuchen Zhu (Y)

College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.

Yinghua Luo (Y)

College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.

Guoyu Sun (G)

College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.

Pengpu Wang (P)

College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.

Xiaosong Hu (X)

College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.

Fang Chen (F)

College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China. Electronic address: chenfangch@sina.com.

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Classifications MeSH

questionsmedicales.fr › Composés chimiques organiques › Acides carboxyliques › Acides acycliques › Acrylates › Acrylamides › Acrylamide › Role of glutathione on acrylamide inhibition:...
questionsmedicales.fr › Acides aminés, peptides et protéines › Acides aminés › Acides aminés neutres › Asparagine › Role of glutathione on acrylamide inhibition:...
questionsmedicales.fr › Glucides › Sucres › Oses › Hexose › Glucose › Role of glutathione on acrylamide inhibition:...
questionsmedicales.fr › Acides aminés, peptides et protéines › Peptides › Oligopeptides › Glutathion › Role of glutathione on acrylamide inhibition:...
questionsmedicales.fr › Composés chimiques organiques › Composés du soufre › Thiols › Role of glutathione on acrylamide inhibition:...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Spectrométrie de masse › Spectrométrie de masse en tandem › Role of glutathione on acrylamide inhibition:...
questionsmedicales.fr › Environnement et santé publique › Environnement › Concepts météorologiques › Atmosphère › Temps (météorologie) › Température › Role of glutathione on acrylamide inhibition:...