Reduction of Tetrazolium Salt XTT by Aminoreductone Formed during the Maillard Reaction of Lactose

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• 作者：Tomoko Shimamura ; Hiroyuki Ukeda ; and Masayoshi Sawamura
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2000
• 出版时间：December 2000
• 年：2000
• 卷：48
• 期：12
• 页码：6227 - 6229
• 全文大小：42K
• 年卷期：v.48,no.12(December 2000)
• ISSN：1520-5118

文摘

Lactose, a reducing disaccharide abundant in milk, reacts extensively with the amino groups ofprotein through the Maillard reaction. The Maillard reaction products showed 3'-[1-[(phenylamino)carbonyl]-3,4-tetrazolium]bis(4-methoxy-6-nitro)benzensulfonic acid hydrate (XTT) reducibility. Theobjective of this study was to clarify the Maillard reaction products responsible for the XTTreducibility. When lactose and butylamine were heated at 100 C, the characteristic UV maximumat 320 nm was recognized and the relationship between the XTT reducibility and the compoundwith absorption maximum at 320 nm was investigated. The time course and the dependence on theheating temperature of the formation of the compound with absorption maximum at 320 nm weresimilar to those of the XTT reducibility. Their relationship showed a significant correlation (r =0.967, n = 19). Furthermore, the spectrum change of the heated model solution by the addition ofXTT suggested that the compound with absorption maximum at 320 nm would be involved in thereduction of XTT. Because the compound with absorption maximum at 320 nm was identified asan aminoreductone, 1-(butylamino)-1,2-dehydro-1,4-dideoxy-3-hexulose, by NMR analysis, it canbe concluded that this was the main XTT-reducing substance.Keywords: Maillard reaction; lactose; XTT; aminoreductone