Chemical Structures of Novel Maillard Reaction Products under Hyperglycemic Conditions

Two novel and two known compounds, 4-quinolylaldoxime and indole-3-aldehyde, were isolated from a reaction mixture consisting of D-glucose and L-tryptophan at physiological temperature and pH. The chemical structures of the two novel compounds were elucidated by spectroscopic analysis such as X-ray...

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Veröffentlicht in:	Chemical & pharmaceutical bulletin 2018/04/01, Vol.66(4), pp.363-367
Hauptverfasser:	Imahori, Daisuke, Matsumoto, Takahiro, Kojima, Naoto, Hasei, Tomohiro, Sumii, Megumi, Sumida, Taishi, Yamashita, Masayuki, Watanabe, Tetsushi
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Carbonyls Chromosome aberrations Crystallography Crystallography, X-Ray Diabetes Diabetes mellitus Glucose Glycation End Products, Advanced - blood Glycation End Products, Advanced - chemistry Glycation End Products, Advanced - pharmacology Hydrogen-Ion Concentration Hyperglycemia Hyperglycemia - blood Hyperglycemia - chemically induced Indoles LC-MS/MS analysis Maillard reaction Maillard reaction products Models, Molecular Molecular Structure Mutagenicity Mutagenicity Tests Rats Rats, Wistar Salmonella Salmonella typhimurium - drug effects Salmonella typhimurium - genetics Streptozocin structure elucidation Temperature Tryptophan X-ray crystallography
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