Work

Spectroscopic Analysis of the Initial Step of the Maillard Reaction of d ‐Fructose and Nα‐Acetyl‐ l ‐Lysine

Year: 2024

Type: article

Abstract: ABSTRACT The Maillard reaction is a reaction between sugar and the amino group of proteins. Herein, Nα‐acetyl lysine (Ac‐Lys) and fructose were the model compounds. Structural information of the intermediates and products of the reaction at pH 7.4 and 37°C was obtained using UV–Vis absorption, fluorescence, and 785‐nm excited non‐resonance Raman spectroscopy. In the 6‐h reaction, three independent components in the spectroscopic data were attributed to the solvated reactants (A), their complex (B), and a covalent‐bonded product (C). The rate constant of the change in the fraction from A to B and B to C were (9.9 ± 0.1) × 10−3 and (3.3 ± 0.1) × 10−3 min−1, respectively. Polymeric Maillard reaction products were not yet formed. The structures of the solute molecules in each state were discussed based on the spectroscopic data.

Source: Journal of Raman Spectroscopy

DOI: 10.1002/jrs.6730

Authors: Tsung‐Cheng Yang, Hirotsugu Hiramatsu

Institution: National Yang Ming Chiao Tung University

Language: English

Topic: Advanced Glycation End Products research

Subfield: Clinical Biochemistry

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

Open Access status: hybrid

Estimated APC paid: $4,520

Funders: Ministry of Education, Shanghai Educational Development Foundation, National Science and Technology Council