Methylglyoxal-derived β-carbolines formed from tryptophan and its derivates in the Maillard reaction
First Online: 26 May 2006 Received: 10 January 2006 Accepted: 20 March 2006 DOI:
Cite this article as: Nemet, I. & Varga-Defterdarović, L. Amino Acids (2007) 32: 291. doi:10.1007/s00726-006-0337-7 Summary.
Reaction of tryptophan, tryptophan methyl ester and tryptamine with methylglyoxal (a physiological α-oxoaldehyde), which resulted in β-carboline formation, showed that this type of nonenzymatic (Maillard) reaction could spontaneously occur in living organisms or during commercial or domestic food processing and storage.
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