Issue 7, 2013

Formation mechanism and characterization of dilysyl-dipyrrolones, the Maillard-type yellow pigments

Abstract

Our group has recently isolated and identified novel yellow compounds named dilysyl-dipyrrolones A (DPL A; 1) and B (DPL B; 2) in a heated aqueous solution containing xylose and lysine under weakly acidic conditions. In this study, we isolated and identified a novel DPL derivative (DPL C; 3), which has the same structure as DPL B, except for containing a hydroxymethyl group. To estimate the formation mechanism of DPL derivatives, 13C-labeled DPLs were prepared and analyzed with LC/MS and NMR. 13C-labeling experiments using [1-13C] ribose showed that the formation pathway of DPL C was different from those of DPLs A and B. In addition, 13C-labeling experiments using [U-13C5] ribose and [1-13C] lysine showed that C-6 of a methine moiety in DPL C was derived from C-5 of ribose or acetic acid in buffer. Based on these results, we postulated the formation mechanism of DPLs. We then showed that DPLs A and B had potent antioxidant activities.

Graphical abstract: Formation mechanism and characterization of dilysyl-dipyrrolones, the Maillard-type yellow pigments

Article information

Article type
Paper
Submitted
06 Dec 2012
Accepted
18 Feb 2013
First published
19 Feb 2013

Food Funct., 2013,4, 1067-1075

Formation mechanism and characterization of dilysyl-dipyrrolones, the Maillard-type yellow pigments

Y. Nomi, R. Masuzaki, N. Terasawa, M. Takenaka, H. Ono, Y. Otsuka and M. Murata, Food Funct., 2013, 4, 1067 DOI: 10.1039/C3FO30366G

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