Optimization of the synthesis of the cross-linked amino acid ornithinoalanine and nuclear magnetic resonance characterization of lysinoalanine and ornithinoalanine.
Lysinoalanine (LAL) and ornithinoalanine (OAL) are unnatural amino acids that can be formed in food submitted to thermal treatment, especially in alkaline conditions. The paper presents an optimization of the synthetic procedure for the preparation of a standard of OAL that could be very useful to study the toxicological and nutritional consequences of the presence of OAL in food. In the meantime, it was possible to develop a method based on nuclear magnetic resonance for the diastereomeric characterization of LAL and OAL without derivatization. Interest in this method is based on the known differences in the nephrotoxicity of the two diastereisomers of LAL.
Boschin
G
G
Dipartimento di Scienze Molecolari Agroalimentari, Sezione di Chimica, Università di Milano, via Celoria 2, I-20133 Milano, Italy.
Scaglioni
L
L
Arnoldi
A
A
D000409:Alanine / Q000138:chemical synthesis / Q000737:chemistry*; D003296:Cooking; D003432:Cross-Linking Reagents; D004151:Dipeptides / Q000138:chemical synthesis / Q000737:chemistry*; D005511:Food Handling; D008241:Lysinoalanine / Q000737:chemistry*; D009682:Magnetic Resonance Spectroscopy; D009952:Ornithine / Q000138:chemical synthesis / Q000737:chemistry*
D003432:Cross-Linking Reagents; D004151:Dipeptides; C412145:ornithinoalanine; D008241:Lysinoalanine; D009952:Ornithine; D000409:Alanine