Oxygen-dependent fragmentation reactions during the degradation of 1-deoxy-D-erythro-hexo-2,3-diulose.
With this work, we report on further insights into the chemistry of 1-deoxy-D-erythro-hexo-2,3-diulose (1-deoxyglucosone, 1-DG). This alpha-dicarbonyl plays an important role as a highly reactive intermediate in the Maillard chemistry of hexoses. Degradation of 1-DG in the presence of the amino acid l-alanine led to the formation of several products. Lactic acid and glyceric acid were found to be major degradation products. Their formation was dependent on the presence of oxygen. Therefore, a mechanism is postulated based on oxidation leading to a tricarbonyl intermediate. Carbonyl cleavage of this structure should then give rise to carboxylic acids. This mechanism was supported by the isotope distribution observed during degradation of different (13)C-labeled D-glucose isotopomers. Furthermore, we identified 3,5-dihydroxy-6-methyl-2,3-dihydro-4H-pyran-4-one (gamma-pyranone) to be capable of rehydration forming 1-DG to a minor extent and therefore leading to the same degradation products. The formation of carboxylic acids from gamma-pyranone was also dependent on the presence of oxygen in agreement with the postulated oxidative fragmentation. Finally, we investigated the formation of aldehydes expected as retro-aldol products formed within the degradation of 1-DG. Results seemed to rule out this reaction as an important degradation pathway under the conditions investigated herein.
Voigt
Michael
M
Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Halle/Saale, Germany.
Smuda
Mareen
M
Pfahler
Christoph
C
Glomb
Marcus A
MA
D002851:Chromatography, High Pressure Liquid; D007661:Ketoses; D009682:Magnetic Resonance Spectroscopy; D013058:Mass Spectrometry; D010100:Oxygen / Q000737:chemistry*; D013056:Spectrophotometry, Ultraviolet
C421122:1-deoxy-erythro-hexo-2,3-diulose; D007661:Ketoses; D010100:Oxygen