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Influence of high hydrostatic pressure on the reaction between glyoxal and lysine residues

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Abstract

To investigate the influence of high hydrostatic pressure on the reactions of glyoxal with lysine residues, the formation of end-products, namely N-ε-(carboxymethyl)lysine (CML) and 1,3-bis(5-amino-5-carboxypentyl)imidazolium salt (GOLD), was studied in model systems via LC–MS. Following a kinetic interpretation, reaction volumes were calculated. Corresponding values of +5.4 (CML) and +9.9 cm³/mol (GOLD) indicate a suppressive effect of pressure on the formation of these glycation compounds. Above this, several other known end-products, namely N(6)-glycoloyllysine (GALA), N(6)-[2-[(5-amino-5-carboxypentyl)amino]-2-oxoethyl]lysine (GOLA), and reaction intermediates, were qualitatively monitored and proofed a similar behavior compared to the GOLD formation pathway. The reasons for the influence of pressure are discussed in the context of the reaction mechanism.

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Authors and Affiliations

  1. Institute of Food Chemistry, Technische Universität Dresden, Dresden, Germany

    Uwe Schwarzenbolz, Annett Förster & Thomas Henle

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  1. Uwe Schwarzenbolz
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  2. Annett Förster
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  3. Thomas Henle
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Correspondence to Uwe Schwarzenbolz.

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Schwarzenbolz, U., Förster, A. & Henle, T. Influence of high hydrostatic pressure on the reaction between glyoxal and lysine residues. Eur Food Res Technol 243, 1355–1361 (2017). https://doi.org/10.1007/s00217-017-2846-x

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  • DOI: https://doi.org/10.1007/s00217-017-2846-x

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