Formation of phenylacetic acid and benzaldehyde by degradation of phenylalanine in the presence of lipid hydroperoxides : New routes in the amino acid degradation pathways initiated by lipid oxidation products
Lipid oxidation is a main source of reactive carbonyls, and these compounds have been shown both to degrade amino acids by carbonyl-amine reactions and to produce important food flavors. However, reactive carbonyls are not the only products of the lipid oxidation pathway. Lipid oxidation also produces free radicals. Nevertheless, the contribution of these lipid radicals to the production of food flavors by degradation of amino acid derivatives is mostly unknown. In an attempt to investigate new routes of flavor formation, this study describes the degradation of phenylalanine, phenylpyruvic acid, phenylacetaldehyde, and β-phenylethylamine in the presence of the 13-hydroperoxide of linoleic acid, 4-oxononenal (a reactive carbonyl derived from this hydroperoxide), and the mixture of both of them. The obtained results show the formation of phenylacetic acid and benzaldehyde in these reactions as a consequence of the combined action of carbonyl-amine and free radical reactions for amino acid degradation.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2019 |
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| Erschienen: |
2019 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:2 |
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| Enthalten in: |
Food chemistry: X - 2(2019) vom: 30. Juni, Seite 100037 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Hidalgo, Francisco J [VerfasserIn] |
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| Links: |
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| Anmerkungen: |
Date Revised 01.10.2020 published: Electronic-eCollection Citation Status PubMed-not-MEDLINE |
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| doi: |
10.1016/j.fochx.2019.100037 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
NLM300419198 |
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| 100 | 1 | |a Hidalgo, Francisco J |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Formation of phenylacetic acid and benzaldehyde by degradation of phenylalanine in the presence of lipid hydroperoxides |b New routes in the amino acid degradation pathways initiated by lipid oxidation products |
| 264 | 1 | |c 2019 | |
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| 500 | |a Date Revised 01.10.2020 | ||
| 500 | |a published: Electronic-eCollection | ||
| 500 | |a Citation Status PubMed-not-MEDLINE | ||
| 520 | |a Lipid oxidation is a main source of reactive carbonyls, and these compounds have been shown both to degrade amino acids by carbonyl-amine reactions and to produce important food flavors. However, reactive carbonyls are not the only products of the lipid oxidation pathway. Lipid oxidation also produces free radicals. Nevertheless, the contribution of these lipid radicals to the production of food flavors by degradation of amino acid derivatives is mostly unknown. In an attempt to investigate new routes of flavor formation, this study describes the degradation of phenylalanine, phenylpyruvic acid, phenylacetaldehyde, and β-phenylethylamine in the presence of the 13-hydroperoxide of linoleic acid, 4-oxononenal (a reactive carbonyl derived from this hydroperoxide), and the mixture of both of them. The obtained results show the formation of phenylacetic acid and benzaldehyde in these reactions as a consequence of the combined action of carbonyl-amine and free radical reactions for amino acid degradation | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a 13-Hydroperoxy-9Z,11E-octadecadienoic acid (PubChem ID: 5280720) | |
| 650 | 4 | |a 4-Oxo-2-nonenal (PubChem ID: 6445537) | |
| 650 | 4 | |a Benzaldehyde (PubChem ID: 240) | |
| 650 | 4 | |a Carbonyl-amine reactions | |
| 650 | 4 | |a Food flavors | |
| 650 | 4 | |a Free radicals | |
| 650 | 4 | |a Lipid oxidation | |
| 650 | 4 | |a Maillard reaction | |
| 650 | 4 | |a Phenylacetaldehyde (PubChem ID: 998) | |
| 650 | 4 | |a Phenylacetic acid (PubChem ID: 999) | |
| 650 | 4 | |a Phenylalanine (PubChem ID: 6140) | |
| 650 | 4 | |a Phenylpyruvic acid (PubChem ID: 997) | |
| 650 | 4 | |a Reactive carbonyls | |
| 650 | 4 | |a β-Phenylethylamine (PubChem ID: 1001) | |
| 700 | 1 | |a Zamora, Rosario |e verfasserin |4 aut | |
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| 773 | 1 | 8 | |g volume:2 |g year:2019 |g day:30 |g month:06 |g pages:100037 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1016/j.fochx.2019.100037 |3 Volltext |
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