2-[3-(2-Thioxopyrrolidin-3-ylidene)methyl]-tryptophan, a Novel Yellow Pigment in Salted Radish Roots

Hiroki MATSUOKA; Asaka TAKAHASHI; Yoshio OZAWA; Yoichi YAMADA; Yasushi UDA; Shunro KAWAKISHI

doi:10.1271/bbb.66.1450

Food & Nutrition Science Regular Papers

2-[3-(2-Thioxopyrrolidin-3-ylidene)methyl]-tryptophan, a Novel Yellow Pigment in Salted Radish Roots

Hiroki MATSUOKA, Asaka TAKAHASHI, Yoshio OZAWA, Yoichi YAMADA, Yasushi UDA, Shunro KAWAKISHI

著者情報

キーワード: yellow pigment, tryptophan derivative, tetrahydro-β-carboline derivative, salted radish roots, 4-methylthio-3-butenyl isothiocyanate

ジャーナルフリー

2002 年 66 巻 7 号 p. 1450-1454

DOI https://doi.org/10.1271/bbb.66.1450

詳細

抄録

The structure of the yellow pigment found in salted radish roots was studied. It was found that 1-(2-thioxopyrrolidin-3-yl)-1,2,3,4-tetrahydro-β-carboline-3- carboxylic acid (TPCC) was unstable under neutral pH, and was easily converted into the yellow pigment. The yellow pigment was isolated and identified as 2-[3-(2-thioxopyrrolidin-3-ylidene)methyl]-tryptophan (TPMT) by IR, MS, ¹H-, and ¹³C-NMR spectroscopy. In addition, we proved that this compound was the main yellow pigment in salted radish roots. This compound induced no mutagenicity in Salmonella typhimurium TA98 and TA100, either with or without prior activation.

責任著者(Corresponding author)

J-STAGEへの登録はこちら（無料）