Identification and Determination of α-Dicarbonyl Compounds Formed in the Degradation of Sugars

Teruyuki USUI; Satoshi YANAGISAWA; Mio OHGUCHI; Miku YOSHINO; Risa KAWABATA; Junko KISHIMOTO; Yumi ARAI; Kaoru AIDA; Hirohito WATANABE; Fumitaka HAYASE

doi:10.1271/bbb.70229

Food & Nutrition Science Regular Papers

Identification and Determination of α-Dicarbonyl Compounds Formed in the Degradation of Sugars

Teruyuki USUI, Satoshi YANAGISAWA, Mio OHGUCHI, Miku YOSHINO, Risa KAWABATA, Junko KISHIMOTO, Yumi ARAI, Kaoru AIDA, Hirohito WATANABE, Fumitaka HAYASE

著者情報

キーワード: α-dicarbonyl compounds, 2,3-diaminonaphthalene, Maillard reaction, glycation, glucose degradation products

ジャーナルフリー

2007 年 71 巻 10 号 p. 2465-2472

DOI https://doi.org/10.1271/bbb.70229

View "Advance Publication" version (October 7, 2007).

詳細

抄録

The α-dicarbonyl compounds formed in the degradation of glucose and fructose were analyzed by HPLC using 2,3-diaminonaphthalene as derivatizing reagent, and identified as glucosone (GLUCO), 3-deoxyglucosone (3DG), 3-deoxyxylosone (3DX), tetrosone (TSO), triosone (TRIO), 3-deoxytetrosone (3DT), glyoxal (GO), and methylglyoxal (MGO). The results suggest that α-dicarbonyl compounds were formed from glucose via non-oxidative 3-deoxyglucosone formation and oxidative glucosone formation in glucose degradation. In addition, TRIO, GO, and MGO were also formed from glyceraldehyde as intermediate. The α-dicarbonyl compounds might be formed from glucose via these pathways in diabetes.

責任著者(Corresponding author)

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