Oxidative Deamination of Benzylamine and Lysine Residue in Bovine Serum Albumin by Green Tea, Black Tea, and Coffee
Oxidative deamination by various polyphenolic compounds is presumed to be due to the oxidative conversion of polyphenols to the corresponding quinones through autoxidation. Here we examined the oxidative deamination by the polyphenol-rich beverages green tea, black tea, and coffee at a physiological...
Gespeichert in:
| Veröffentlicht in: | Journal of agricultural and food chemistry 2005-10, Vol.53 (20), p.8019-8024 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 8024 |
|---|---|
| container_issue | 20 |
| container_start_page | 8019 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 53 |
| creator | Akagawa, Mitsugu Shigemitsu, Tomoko Suyama, Kyozo |
| description | Oxidative deamination by various polyphenolic compounds is presumed to be due to the oxidative conversion of polyphenols to the corresponding quinones through autoxidation. Here we examined the oxidative deamination by the polyphenol-rich beverages green tea, black tea, and coffee at a physiological pH and temperature. Green tea, black tea, and coffee extracts oxidatively deaminated benzylamine and the lysine residues of bovine serum albumin to benzaldehyde and α-aminoadipic δ-semialdehyde residues, respectively, in sodium phosphate buffer (pH 7.4) at 37 °C in both the presence and absence of Cu2+, indicating the occurrence of an amine (lysyl) oxidase-like reaction. We also examined the effects of pH and metal ions on the reaction. The possible biological effects of drinking polyphenol-rich beverages on human are also discussed. Keywords: Polyphenol; oxidative deamination; amine oxidase; lysyl oxidase; caffeic acid; catechin; green tea; black tea; coffee |
| doi_str_mv | 10.1021/jf050843f |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_68634261</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>68634261</sourcerecordid><originalsourceid>FETCH-LOGICAL-a447t-ae7b58390c6d434eac188cfb034e67f86c655f58ad8ba2cc9594de6fe40c6baa3</originalsourceid><addsrcrecordid>eNptkEFrGzEQhUVpady0h_6BoksLgWwreSWtfIydJm4xpDQulFzErHYEcna1qeQNcX99tdjEl57mMe-bx_AIec_ZZ86m_MvGMcm0KN0LMuFyygrJuX5JJiybhZaKn5A3KW0YY1pW7DU54YrPmFJyQtLNk29g6x-RXiJ0PmTdB9o7Osfwd9eOK6QQGrrapVH-xOSbAakPdN4_jptbjENHL9p6yCytd_Q6Iga6Rjin8xbs_V6OGYveOcS35JWDNuG7wzwlv66-rhfLYnVz_W1xsSpAiGpbAFa11OWMWdWIUiBYrrV1NctaVU4rq6R0UkOja5haO5Mz0aByKPJFDVCekk_73IfY_xkwbU3nk8W2hYD9kIzSqhRTxTN4tgdt7FOK6MxD9B3EneHMjA2b54Yz--EQOtQdNkfyUGkGPh4ASBZaFyFYn45cxSsmKpG5Ys_5tMWnZx_ivVFVWUmz_nFrlt-X68Xd7zsjjrlgk9n0Qwy5u_88-A8ysZ5c</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>68634261</pqid></control><display><type>article</type><title>Oxidative Deamination of Benzylamine and Lysine Residue in Bovine Serum Albumin by Green Tea, Black Tea, and Coffee</title><source>MEDLINE</source><source>ACS Publications</source><creator>Akagawa, Mitsugu ; Shigemitsu, Tomoko ; Suyama, Kyozo</creator><creatorcontrib>Akagawa, Mitsugu ; Shigemitsu, Tomoko ; Suyama, Kyozo</creatorcontrib><description>Oxidative deamination by various polyphenolic compounds is presumed to be due to the oxidative conversion of polyphenols to the corresponding quinones through autoxidation. Here we examined the oxidative deamination by the polyphenol-rich beverages green tea, black tea, and coffee at a physiological pH and temperature. Green tea, black tea, and coffee extracts oxidatively deaminated benzylamine and the lysine residues of bovine serum albumin to benzaldehyde and α-aminoadipic δ-semialdehyde residues, respectively, in sodium phosphate buffer (pH 7.4) at 37 °C in both the presence and absence of Cu2+, indicating the occurrence of an amine (lysyl) oxidase-like reaction. We also examined the effects of pH and metal ions on the reaction. The possible biological effects of drinking polyphenol-rich beverages on human are also discussed. Keywords: Polyphenol; oxidative deamination; amine oxidase; lysyl oxidase; caffeic acid; catechin; green tea; black tea; coffee</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf050843f</identifier><identifier>PMID: 16190665</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Benzylamines - chemistry ; Biological and medical sciences ; Coffee - chemistry ; Coffee, tea and other stimulative beverage industries ; Copper - pharmacology ; Deamination ; Flavonoids - analysis ; Flavonoids - chemistry ; Food industries ; Fundamental and applied biological sciences. Psychology ; Hydrogen-Ion Concentration ; Lysine - chemistry ; Milk and cheese industries. Ice creams ; Oxidation-Reduction ; Phenols - analysis ; Phenols - chemistry ; Polyphenols ; Serum Albumin, Bovine - chemistry ; Tea - chemistry</subject><ispartof>Journal of agricultural and food chemistry, 2005-10, Vol.53 (20), p.8019-8024</ispartof><rights>Copyright © 2005 American Chemical Society</rights><rights>2005 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a447t-ae7b58390c6d434eac188cfb034e67f86c655f58ad8ba2cc9594de6fe40c6baa3</citedby><cites>FETCH-LOGICAL-a447t-ae7b58390c6d434eac188cfb034e67f86c655f58ad8ba2cc9594de6fe40c6baa3</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/jf050843f$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf050843f$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2764,27075,27923,27924,56737,56787</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17170474$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/16190665$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Akagawa, Mitsugu</creatorcontrib><creatorcontrib>Shigemitsu, Tomoko</creatorcontrib><creatorcontrib>Suyama, Kyozo</creatorcontrib><title>Oxidative Deamination of Benzylamine and Lysine Residue in Bovine Serum Albumin by Green Tea, Black Tea, and Coffee</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Oxidative deamination by various polyphenolic compounds is presumed to be due to the oxidative conversion of polyphenols to the corresponding quinones through autoxidation. Here we examined the oxidative deamination by the polyphenol-rich beverages green tea, black tea, and coffee at a physiological pH and temperature. Green tea, black tea, and coffee extracts oxidatively deaminated benzylamine and the lysine residues of bovine serum albumin to benzaldehyde and α-aminoadipic δ-semialdehyde residues, respectively, in sodium phosphate buffer (pH 7.4) at 37 °C in both the presence and absence of Cu2+, indicating the occurrence of an amine (lysyl) oxidase-like reaction. We also examined the effects of pH and metal ions on the reaction. The possible biological effects of drinking polyphenol-rich beverages on human are also discussed. Keywords: Polyphenol; oxidative deamination; amine oxidase; lysyl oxidase; caffeic acid; catechin; green tea; black tea; coffee</description><subject>Benzylamines - chemistry</subject><subject>Biological and medical sciences</subject><subject>Coffee - chemistry</subject><subject>Coffee, tea and other stimulative beverage industries</subject><subject>Copper - pharmacology</subject><subject>Deamination</subject><subject>Flavonoids - analysis</subject><subject>Flavonoids - chemistry</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hydrogen-Ion Concentration</subject><subject>Lysine - chemistry</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Oxidation-Reduction</subject><subject>Phenols - analysis</subject><subject>Phenols - chemistry</subject><subject>Polyphenols</subject><subject>Serum Albumin, Bovine - chemistry</subject><subject>Tea - chemistry</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNptkEFrGzEQhUVpady0h_6BoksLgWwreSWtfIydJm4xpDQulFzErHYEcna1qeQNcX99tdjEl57mMe-bx_AIec_ZZ86m_MvGMcm0KN0LMuFyygrJuX5JJiybhZaKn5A3KW0YY1pW7DU54YrPmFJyQtLNk29g6x-RXiJ0PmTdB9o7Osfwd9eOK6QQGrrapVH-xOSbAakPdN4_jptbjENHL9p6yCytd_Q6Iga6Rjin8xbs_V6OGYveOcS35JWDNuG7wzwlv66-rhfLYnVz_W1xsSpAiGpbAFa11OWMWdWIUiBYrrV1NctaVU4rq6R0UkOja5haO5Mz0aByKPJFDVCekk_73IfY_xkwbU3nk8W2hYD9kIzSqhRTxTN4tgdt7FOK6MxD9B3EneHMjA2b54Yz--EQOtQdNkfyUGkGPh4ASBZaFyFYn45cxSsmKpG5Ys_5tMWnZx_ivVFVWUmz_nFrlt-X68Xd7zsjjrlgk9n0Qwy5u_88-A8ysZ5c</recordid><startdate>20051005</startdate><enddate>20051005</enddate><creator>Akagawa, Mitsugu</creator><creator>Shigemitsu, Tomoko</creator><creator>Suyama, Kyozo</creator><general>American Chemical Society</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20051005</creationdate><title>Oxidative Deamination of Benzylamine and Lysine Residue in Bovine Serum Albumin by Green Tea, Black Tea, and Coffee</title><author>Akagawa, Mitsugu ; Shigemitsu, Tomoko ; Suyama, Kyozo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a447t-ae7b58390c6d434eac188cfb034e67f86c655f58ad8ba2cc9594de6fe40c6baa3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Benzylamines - chemistry</topic><topic>Biological and medical sciences</topic><topic>Coffee - chemistry</topic><topic>Coffee, tea and other stimulative beverage industries</topic><topic>Copper - pharmacology</topic><topic>Deamination</topic><topic>Flavonoids - analysis</topic><topic>Flavonoids - chemistry</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hydrogen-Ion Concentration</topic><topic>Lysine - chemistry</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Oxidation-Reduction</topic><topic>Phenols - analysis</topic><topic>Phenols - chemistry</topic><topic>Polyphenols</topic><topic>Serum Albumin, Bovine - chemistry</topic><topic>Tea - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Akagawa, Mitsugu</creatorcontrib><creatorcontrib>Shigemitsu, Tomoko</creatorcontrib><creatorcontrib>Suyama, Kyozo</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Akagawa, Mitsugu</au><au>Shigemitsu, Tomoko</au><au>Suyama, Kyozo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Oxidative Deamination of Benzylamine and Lysine Residue in Bovine Serum Albumin by Green Tea, Black Tea, and Coffee</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2005-10-05</date><risdate>2005</risdate><volume>53</volume><issue>20</issue><spage>8019</spage><epage>8024</epage><pages>8019-8024</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Oxidative deamination by various polyphenolic compounds is presumed to be due to the oxidative conversion of polyphenols to the corresponding quinones through autoxidation. Here we examined the oxidative deamination by the polyphenol-rich beverages green tea, black tea, and coffee at a physiological pH and temperature. Green tea, black tea, and coffee extracts oxidatively deaminated benzylamine and the lysine residues of bovine serum albumin to benzaldehyde and α-aminoadipic δ-semialdehyde residues, respectively, in sodium phosphate buffer (pH 7.4) at 37 °C in both the presence and absence of Cu2+, indicating the occurrence of an amine (lysyl) oxidase-like reaction. We also examined the effects of pH and metal ions on the reaction. The possible biological effects of drinking polyphenol-rich beverages on human are also discussed. Keywords: Polyphenol; oxidative deamination; amine oxidase; lysyl oxidase; caffeic acid; catechin; green tea; black tea; coffee</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>16190665</pmid><doi>10.1021/jf050843f</doi><tpages>6</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 2005-10, Vol.53 (20), p.8019-8024 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_68634261 |
| source | MEDLINE; ACS Publications |
| subjects | Benzylamines - chemistry Biological and medical sciences Coffee - chemistry Coffee, tea and other stimulative beverage industries Copper - pharmacology Deamination Flavonoids - analysis Flavonoids - chemistry Food industries Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration Lysine - chemistry Milk and cheese industries. Ice creams Oxidation-Reduction Phenols - analysis Phenols - chemistry Polyphenols Serum Albumin, Bovine - chemistry Tea - chemistry |
| title | Oxidative Deamination of Benzylamine and Lysine Residue in Bovine Serum Albumin by Green Tea, Black Tea, and Coffee |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-08T16%3A44%3A46IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Oxidative%20Deamination%20of%20Benzylamine%20and%20Lysine%20Residue%20in%20Bovine%20Serum%20Albumin%20by%20Green%20Tea,%20Black%20Tea,%20and%20Coffee&rft.jtitle=Journal%20of%20agricultural%20and%20food%20chemistry&rft.au=Akagawa,%20Mitsugu&rft.date=2005-10-05&rft.volume=53&rft.issue=20&rft.spage=8019&rft.epage=8024&rft.pages=8019-8024&rft.issn=0021-8561&rft.eissn=1520-5118&rft.coden=JAFCAU&rft_id=info:doi/10.1021/jf050843f&rft_dat=%3Cproquest_cross%3E68634261%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=68634261&rft_id=info:pmid/16190665&rfr_iscdi=true |