title: Reduction of tetrazolium salt XTT by aminoreductone formed during the Maillard reaction of lactose.
abstract: Lactose, a reducing disaccharide abundant in milk, reacts extensively with the amino groups of protein through the Maillard reaction. The Maillard reaction products showed 3'-[1-[(phenylamino)carbonyl]-3,4-tetrazolium]bis(4-methoxy-6-nitro)benzensulfonic acid hydrate (XTT) reducibility. The objective of this study was to clarify the Maillard reaction products responsible for the XTT reducibility. When lactose and butylamine were heated at 100 degrees C, the characteristic UV maximum at 320 nm was recognized and the relationship between the XTT reducibility and the compound with absorption maximum at 320 nm was investigated. The time course and the dependence on the heating temperature of the formation of the compound with absorption maximum at 320 nm were similar to those of the XTT reducibility. Their relationship showed a significant correlation (r = 0.967, n = 19). Furthermore, the spectrum change of the heated model solution by the addition of XTT suggested that the compound with absorption maximum at 320 nm would be involved in the reduction of XTT. Because the compound with absorption maximum at 320 nm was identified as an aminoreductone, 1-(butylamino)-1,2-dehydro-1,4-dideoxy-3-hexulose, by NMR analysis, it can be concluded that this was the main XTT-reducing substance.
authors: Department of Bioresources Science, Faculty of Agriculture, Kochi University, Monobe B-200, Nankoku, Kochi 783-8502, Japan.
authors: T
authors: T
authors: Shimamura
authors: H
authors: H
authors: Ukeda
authors: M
authors: M
authors: Sawamura
mesh_terms: D000818:Animals; D007785:Lactose; D009682:Magnetic Resonance Spectroscopy; D015416:Maillard Reaction; D008892:Milk / Q000737:chemistry*; D010084:Oxidation-Reduction; D013696:Temperature; D013778:Tetrazolium Salts / Q000032:analysis*
chemical_list: D013778:Tetrazolium Salts; D007785:Lactose