Effects of vitamins, coenzymes and amino acids on reactions of homolytic cleavage of the O-glycoside bond in carbohydrates.
It has been established that vitamins B1, K3 and C, coenzyme Q0 and amino acids cysteine and histidine effectively inhibit reactions of homolytic cleavage of the O-glycoside bond, which are responsible for the destruction of di- and polysaccharides on gamma-irradiation or the action of other reactive radical initiators. This effect was shown to originate from either oxidation or reduction of the radicals of carbohydrates undergoing destruction.
Shadyro
O I
OI
Department of Chemistry of the Belarussian State University, Nezavisimosti Av., 4, 220050 Minsk, Belarus. shadyro@open.by
Kisel
R M
RM
Vysotskii
V V
VV
Edimecheva
I P
IP
D000596:Amino Acids / Q000494:pharmacology*; D050260:Carbohydrate Metabolism; D002241:Carbohydrates / Q000737:chemistry*; D003067:Coenzymes / Q000378:metabolism*; D015394:Molecular Structure; D012996:Solutions; D014815:Vitamins / Q000494:pharmacology*
D000596:Amino Acids; D002241:Carbohydrates; D003067:Coenzymes; D012996:Solutions; D014815:Vitamins