Ability of amino acids, dipeptides, polyamines, and sulfhydryls to quench hexanal, a saturated aldehydic lipid oxidation product.
Hexanal is a common product arising from the oxidation of omega-6 fatty acids. Because aldehydic lipid oxidation products can react with food components, interactions between hexanal and sulfhydryl- and amine-containing compounds were determined. The polyamines, spermidine and spermine, and the sulfhydryl-containing compounds, glutathione and thioctic acid, decreased headspace hexanal concentrations < or =7.0%. Histidine was the only amino acid tested that was able to quench headspace hexanal. Histidine-containing dipeptides decreased headspace hexanal 3.0-8.5-fold more than histidine. Hexanal quenching by the hisitidine-containing dipeptides increased as the size of the aliphatic side group of the amino acid adjacent to histidine increased, with Leu-His having the greatest hexanal quenching activity. The ability of Leu-His to quench histidine increased with increasing pH. The ability of histidine-containing dipeptides to interact with hexanal suggests that it may be possible to design peptides to alter the concentration of saturated aldehydes in oxidizing lipids.
Zhou
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Department of Food Science, Chenoweth Laboratory, University of Massachusetts, Amherst 01003, USA.
Decker
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EA
D000447:Aldehydes / Q000737:chemistry*; D000596:Amino Acids / Q000737:chemistry*; D004151:Dipeptides / Q000737:chemistry*; D015227:Lipid Peroxidation; D011073:Polyamines / Q000737:chemistry*; D013438:Sulfhydryl Compounds / Q000737:chemistry*
D000447:Aldehydes; D000596:Amino Acids; D004151:Dipeptides; D011073:Polyamines; D013438:Sulfhydryl Compounds; C010463:n-hexanal