Pentoses and Hexoses as Sources of New Melanoidin-like Maillard Polymers

N-Substituted pyrroles (1), 2-furaldehyde (2), and N-substituted 2-formylpyrroles (3), formed in pentose (hexose) Maillard systems, were identified as components of extraordinary polycondensation activity. The polycondensation was studied in model experiments with N-methylpyrrole (1a)/N-methyl-2-for...

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Veröffentlicht in:Journal of agricultural and food chemistry 1998-05, Vol.46 (5), p.1765-1776
Hauptverfasser: Tressl, Roland, Wondrak, Georg T, Garbe, Leif-A, Krüger, Ralph-Peter, Rewicki, Dieter
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container_end_page 1776
container_issue 5
container_start_page 1765
container_title Journal of agricultural and food chemistry
container_volume 46
creator Tressl, Roland
Wondrak, Georg T
Garbe, Leif-A
Krüger, Ralph-Peter
Rewicki, Dieter
description N-Substituted pyrroles (1), 2-furaldehyde (2), and N-substituted 2-formylpyrroles (3), formed in pentose (hexose) Maillard systems, were identified as components of extraordinary polycondensation activity. The polycondensation was studied in model experiments with N-methylpyrrole (1a)/N-methyl-2-formylpyrrole (3a), N-(2-methoxycarbonylethyl)pyrrole (1b)/ N-(2-methoxycarbonylethyl)-2-formylpyrrole (3b), N-methyl-2-formylpyrrole (3a), N-methylpyrrole (1a)/2-furaldehyde (2), and N-(2-methoxycarbonylethyl)pyrrole (1b)/2-furaldehyde (2), respectively. MALDI-TOF-MS spectra indicated regular oligomers of up to 15−30 methine-bridged N-methyl(or N-2-methoxycarbonylethyl)pyrroles. With participation of aldehyde 2, furan rings instead of pyrrole rings were incorporated. The oligomers 5−11 were isolated and identified by MS and NMR techniques. A complementary experiment with N-methyl-2-[13C]formylpyrrole ([13CHO]-3a)/N-methylpyrrole (1a) was performed. The relevance of the new (type II) melanoidin-like oligomers/polymers in Maillard reactions is discussed and, in conclusion, a corresponding structure for native melanoidins is proposed. The oligomers 5, 6, 8, and 9 were tested for antioxidative activity in an iron(III) thiocyanate assay. Keywords: Model compounds for melanoidins; pyrroles from pentoses and hexoses; β-dicarbonyl pathway of the Maillard reaction; polycondensation of N-methylpyrrole with N-methyl-2-formylpyrrole (N-methyl-2-[13C]formylpyrrole) or 2-formylfuran; polycondensation of N-(2-methoxycarbonylethyl)pyrrole with N-(2-methoxycarbonylethyl)-2-formylpyrrole or 2-formylfuran; MALDI-TOF-MS analysis of melanoidin-like oligomers/polymers; antioxidative activity of oligomeric model compounds
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The polycondensation was studied in model experiments with N-methylpyrrole (1a)/N-methyl-2-formylpyrrole (3a), N-(2-methoxycarbonylethyl)pyrrole (1b)/ N-(2-methoxycarbonylethyl)-2-formylpyrrole (3b), N-methyl-2-formylpyrrole (3a), N-methylpyrrole (1a)/2-furaldehyde (2), and N-(2-methoxycarbonylethyl)pyrrole (1b)/2-furaldehyde (2), respectively. MALDI-TOF-MS spectra indicated regular oligomers of up to 15−30 methine-bridged N-methyl(or N-2-methoxycarbonylethyl)pyrroles. With participation of aldehyde 2, furan rings instead of pyrrole rings were incorporated. The oligomers 5−11 were isolated and identified by MS and NMR techniques. A complementary experiment with N-methyl-2-[13C]formylpyrrole ([13CHO]-3a)/N-methylpyrrole (1a) was performed. The relevance of the new (type II) melanoidin-like oligomers/polymers in Maillard reactions is discussed and, in conclusion, a corresponding structure for native melanoidins is proposed. The oligomers 5, 6, 8, and 9 were tested for antioxidative activity in an iron(III) thiocyanate assay. Keywords: Model compounds for melanoidins; pyrroles from pentoses and hexoses; β-dicarbonyl pathway of the Maillard reaction; polycondensation of N-methylpyrrole with N-methyl-2-formylpyrrole (N-methyl-2-[13C]formylpyrrole) or 2-formylfuran; polycondensation of N-(2-methoxycarbonylethyl)pyrrole with N-(2-methoxycarbonylethyl)-2-formylpyrrole or 2-formylfuran; MALDI-TOF-MS analysis of melanoidin-like oligomers/polymers; antioxidative activity of oligomeric model compounds</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf970973r</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Applied sciences ; ESPECTROMETRIA ; Exact sciences and technology ; FURANE ; FURANOS ; FURANS ; MAILLARD REACTION ; MONOSACARIDOS ; MONOSACCHARIDE ; MONOSACCHARIDES ; Organic polymers ; Physicochemistry of polymers ; POLIMEROS ; POLYCONDENSATION ; POLYMERE ; POLYMERS ; Preparation, kinetics, thermodynamics, mechanism and catalysts ; PYRROLES ; REACCION DE MAILLARD ; REACTION DE MAILLARD ; SPECTRAL ANALYSIS ; SPECTROMETRIE ; SPECTROMETRY</subject><ispartof>Journal of agricultural and food chemistry, 1998-05, Vol.46 (5), p.1765-1776</ispartof><rights>Copyright © 1998 American Chemical Society</rights><rights>1998 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a346t-b893fab4b43ed41fe43f2eff4945375cb3c222af9c6d4609f62fb57738e919303</citedby><cites>FETCH-LOGICAL-a346t-b893fab4b43ed41fe43f2eff4945375cb3c222af9c6d4609f62fb57738e919303</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf970973r$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf970973r$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2765,27076,27924,27925,56738,56788</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&amp;idt=2260200$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Tressl, Roland</creatorcontrib><creatorcontrib>Wondrak, Georg T</creatorcontrib><creatorcontrib>Garbe, Leif-A</creatorcontrib><creatorcontrib>Krüger, Ralph-Peter</creatorcontrib><creatorcontrib>Rewicki, Dieter</creatorcontrib><title>Pentoses and Hexoses as Sources of New Melanoidin-like Maillard Polymers</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>N-Substituted pyrroles (1), 2-furaldehyde (2), and N-substituted 2-formylpyrroles (3), formed in pentose (hexose) Maillard systems, were identified as components of extraordinary polycondensation activity. The polycondensation was studied in model experiments with N-methylpyrrole (1a)/N-methyl-2-formylpyrrole (3a), N-(2-methoxycarbonylethyl)pyrrole (1b)/ N-(2-methoxycarbonylethyl)-2-formylpyrrole (3b), N-methyl-2-formylpyrrole (3a), N-methylpyrrole (1a)/2-furaldehyde (2), and N-(2-methoxycarbonylethyl)pyrrole (1b)/2-furaldehyde (2), respectively. MALDI-TOF-MS spectra indicated regular oligomers of up to 15−30 methine-bridged N-methyl(or N-2-methoxycarbonylethyl)pyrroles. With participation of aldehyde 2, furan rings instead of pyrrole rings were incorporated. The oligomers 5−11 were isolated and identified by MS and NMR techniques. A complementary experiment with N-methyl-2-[13C]formylpyrrole ([13CHO]-3a)/N-methylpyrrole (1a) was performed. The relevance of the new (type II) melanoidin-like oligomers/polymers in Maillard reactions is discussed and, in conclusion, a corresponding structure for native melanoidins is proposed. The oligomers 5, 6, 8, and 9 were tested for antioxidative activity in an iron(III) thiocyanate assay. Keywords: Model compounds for melanoidins; pyrroles from pentoses and hexoses; β-dicarbonyl pathway of the Maillard reaction; polycondensation of N-methylpyrrole with N-methyl-2-formylpyrrole (N-methyl-2-[13C]formylpyrrole) or 2-formylfuran; polycondensation of N-(2-methoxycarbonylethyl)pyrrole with N-(2-methoxycarbonylethyl)-2-formylpyrrole or 2-formylfuran; MALDI-TOF-MS analysis of melanoidin-like oligomers/polymers; antioxidative activity of oligomeric model compounds</description><subject>Applied sciences</subject><subject>ESPECTROMETRIA</subject><subject>Exact sciences and technology</subject><subject>FURANE</subject><subject>FURANOS</subject><subject>FURANS</subject><subject>MAILLARD REACTION</subject><subject>MONOSACARIDOS</subject><subject>MONOSACCHARIDE</subject><subject>MONOSACCHARIDES</subject><subject>Organic polymers</subject><subject>Physicochemistry of polymers</subject><subject>POLIMEROS</subject><subject>POLYCONDENSATION</subject><subject>POLYMERE</subject><subject>POLYMERS</subject><subject>Preparation, kinetics, thermodynamics, mechanism and catalysts</subject><subject>PYRROLES</subject><subject>REACCION DE MAILLARD</subject><subject>REACTION DE MAILLARD</subject><subject>SPECTRAL ANALYSIS</subject><subject>SPECTROMETRIE</subject><subject>SPECTROMETRY</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1998</creationdate><recordtype>article</recordtype><recordid>eNptkM1OAjEURhujiYgufACTWejCxWj_Z7pUgmICigHWzZ1OawaGGdJihLe3ZAwrV73Jd-7Xm4PQNcEPBFPyuHQqwypj_gT1iKA4FYTkp6iHY5jmQpJzdBHCEmOciwz30Ghqm20bbEigKZOR3XVzSGbttzdxbF3ybn-Sia2haauyatK6WtlkAlVdgy-TaVvv19aHS3TmoA726u_to8XLcD4YpeOP17fB0zgFxuU2LXLFHBS84MyWnDjLmaPWOa64YJkwBTOUUnDKyJJLrJykrhBZxnKriGKY9dF912t8G4K3Tm98tQa_1wTrgwJ9VBDZ247dQDBQOw-NqcJxgVKJKT5Uph1Wha3dHWPwKy2zeJSeT2dasU85GD8rLSJ_0_EOWg1fPlYuZkQdfiXRaszvuhxM0MvosYlC_jnvF3l-foI</recordid><startdate>19980501</startdate><enddate>19980501</enddate><creator>Tressl, Roland</creator><creator>Wondrak, Georg T</creator><creator>Garbe, Leif-A</creator><creator>Krüger, Ralph-Peter</creator><creator>Rewicki, Dieter</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>19980501</creationdate><title>Pentoses and Hexoses as Sources of New Melanoidin-like Maillard Polymers</title><author>Tressl, Roland ; Wondrak, Georg T ; Garbe, Leif-A ; Krüger, Ralph-Peter ; Rewicki, Dieter</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a346t-b893fab4b43ed41fe43f2eff4945375cb3c222af9c6d4609f62fb57738e919303</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1998</creationdate><topic>Applied sciences</topic><topic>ESPECTROMETRIA</topic><topic>Exact sciences and technology</topic><topic>FURANE</topic><topic>FURANOS</topic><topic>FURANS</topic><topic>MAILLARD REACTION</topic><topic>MONOSACARIDOS</topic><topic>MONOSACCHARIDE</topic><topic>MONOSACCHARIDES</topic><topic>Organic polymers</topic><topic>Physicochemistry of polymers</topic><topic>POLIMEROS</topic><topic>POLYCONDENSATION</topic><topic>POLYMERE</topic><topic>POLYMERS</topic><topic>Preparation, kinetics, thermodynamics, mechanism and catalysts</topic><topic>PYRROLES</topic><topic>REACCION DE MAILLARD</topic><topic>REACTION DE MAILLARD</topic><topic>SPECTRAL ANALYSIS</topic><topic>SPECTROMETRIE</topic><topic>SPECTROMETRY</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Tressl, Roland</creatorcontrib><creatorcontrib>Wondrak, Georg T</creatorcontrib><creatorcontrib>Garbe, Leif-A</creatorcontrib><creatorcontrib>Krüger, Ralph-Peter</creatorcontrib><creatorcontrib>Rewicki, Dieter</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Tressl, Roland</au><au>Wondrak, Georg T</au><au>Garbe, Leif-A</au><au>Krüger, Ralph-Peter</au><au>Rewicki, Dieter</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Pentoses and Hexoses as Sources of New Melanoidin-like Maillard Polymers</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>1998-05-01</date><risdate>1998</risdate><volume>46</volume><issue>5</issue><spage>1765</spage><epage>1776</epage><pages>1765-1776</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>N-Substituted pyrroles (1), 2-furaldehyde (2), and N-substituted 2-formylpyrroles (3), formed in pentose (hexose) Maillard systems, were identified as components of extraordinary polycondensation activity. The polycondensation was studied in model experiments with N-methylpyrrole (1a)/N-methyl-2-formylpyrrole (3a), N-(2-methoxycarbonylethyl)pyrrole (1b)/ N-(2-methoxycarbonylethyl)-2-formylpyrrole (3b), N-methyl-2-formylpyrrole (3a), N-methylpyrrole (1a)/2-furaldehyde (2), and N-(2-methoxycarbonylethyl)pyrrole (1b)/2-furaldehyde (2), respectively. MALDI-TOF-MS spectra indicated regular oligomers of up to 15−30 methine-bridged N-methyl(or N-2-methoxycarbonylethyl)pyrroles. With participation of aldehyde 2, furan rings instead of pyrrole rings were incorporated. The oligomers 5−11 were isolated and identified by MS and NMR techniques. A complementary experiment with N-methyl-2-[13C]formylpyrrole ([13CHO]-3a)/N-methylpyrrole (1a) was performed. The relevance of the new (type II) melanoidin-like oligomers/polymers in Maillard reactions is discussed and, in conclusion, a corresponding structure for native melanoidins is proposed. The oligomers 5, 6, 8, and 9 were tested for antioxidative activity in an iron(III) thiocyanate assay. Keywords: Model compounds for melanoidins; pyrroles from pentoses and hexoses; β-dicarbonyl pathway of the Maillard reaction; polycondensation of N-methylpyrrole with N-methyl-2-formylpyrrole (N-methyl-2-[13C]formylpyrrole) or 2-formylfuran; polycondensation of N-(2-methoxycarbonylethyl)pyrrole with N-(2-methoxycarbonylethyl)-2-formylpyrrole or 2-formylfuran; MALDI-TOF-MS analysis of melanoidin-like oligomers/polymers; antioxidative activity of oligomeric model compounds</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><doi>10.1021/jf970973r</doi><tpages>12</tpages></addata></record>
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ispartof Journal of agricultural and food chemistry, 1998-05, Vol.46 (5), p.1765-1776
issn 0021-8561
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language eng
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source ACS Publications
subjects Applied sciences
ESPECTROMETRIA
Exact sciences and technology
FURANE
FURANOS
FURANS
MAILLARD REACTION
MONOSACARIDOS
MONOSACCHARIDE
MONOSACCHARIDES
Organic polymers
Physicochemistry of polymers
POLIMEROS
POLYCONDENSATION
POLYMERE
POLYMERS
Preparation, kinetics, thermodynamics, mechanism and catalysts
PYRROLES
REACCION DE MAILLARD
REACTION DE MAILLARD
SPECTRAL ANALYSIS
SPECTROMETRIE
SPECTROMETRY
title Pentoses and Hexoses as Sources of New Melanoidin-like Maillard Polymers
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