Detection of D-glucose-derived pyrrole compounds during Maillard reaction under physiological conditions.
5-Hydroxyl-1-neopentylpyrrole-2-carbaldehyde, 2-(2-hydroxyacetyl)-1-neopentylpyrrole, in decreasing order or abundance, have been isolated and the structures characterized. These compounds were obtained from the reaction of a mixture of D-glucose and neopentylamine under physiological conditions of pH and temperature. In addition, 4H-dihydropyran-4-one, a known intermediate product of the Maillard reaction, was detected. The neopentylamine adducts were already detectable after one week of incubation, but rapid acid and alkaline degradation explains the lack of detection in body proteins.
Institute of Pathology, School of Medicine, Case Western Reserve University, Cleveland, Ohio 44106.
F G
FG
Njoroge
L M
LM
Sayre
V M
VM
Monnier
D055598:Chemical Phenomena; D002621:Chemistry; D008401:Gas Chromatography-Mass Spectrometry; D005947:Glucose; D006863:Hydrogen-Ion Concentration; D007202:Indicators and Reagents; D011437:Propylamines; D011758:Pyrroles / Q000032:analysis*; D013053:Spectrophotometry; D013696:Temperature
D007202:Indicators and Reagents; D011437:Propylamines; D011758:Pyrroles; C054458:neopentylamine; D005947:Glucose