Examination of 1,5-Anhydro-D-fructose and the Enolone Ascopyrone P, Metabolites of the Anhydrofructose Pathway of Glycogen and Starch Degradation, for Their Possible Application

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• 作者：Yongbing Yuan ; Shuxia Mo ; Rong Cao ; Birgitte Claudi Westh ; and Shukun Yu
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2005
• 出版时间：November 30, 2005
• 年：2005
• 卷：53
• 期：24
• 页码：9491 - 9497
• 全文大小：318K
• 年卷期：v.53,no.24(November 30, 2005)
• ISSN：1520-5118

文摘

The anhydrofructose pathway describes the degradation of glycogen and starch to 1,5-anhydro-D-fructose (1,5AnFru) and its further conversion to the enolone ascopyrone P (APP) via the transitintermediate ascopyrone M. The two products, 1,5AnFru and APP, were examined in this study fortheir effects in controlling the browning of selected fruits, vegetables, and beverages. The resultsshowed that 1,5AnFru had an antibrowning effect in green tea and was able to slow turbiditydevelopment in black currant wine. APP proved to be an antibrowning agent comparable to kojicacid. It showed an antibrowning effect in a range of agricultural products, such as various cultivarsof apple, pear, potato, lettuce, and varieties of green tea in an efficacy concentration range from 300to 500 ppm. Mechanism studies indicated that, like kojic acid, APP showed inhibition toward plantpolyphenol oxidase and was able to decolor quinones.Keywords: Anhydrofructose pathway; 1,5-anhydro-D-fructose; antibrowning; ascopyrone P; beverage;fruit juice; green tea; kojic acid; turbidity; vegetable