Document Detail


Food anoxia and the formation of either flavor or toxic compounds by amino acid degradation initiated by oxidized lipids.
MedLine Citation:
PMID:  18448792     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Amino acid degradation plays an important role in the formation of both flavors and toxic compounds during food processing. These reactions are produced, to a significant extent, as a consequence of the Maillard reaction among amino acids and carbohydrates. However, recent studies have shown that lipids also take part in these reactions. This article reviews the current knowledge of the contribution of lipids to both flavor and toxic-compound formation by amino acid degradation, describing the formation of Strecker aldehydes and the conversion of amino acids into their vinylogous derivatives as a consequence of lipid-amino acid reactions. Current data suggest that amino acids can be converted into either Strecker aldehydes or vinylogous derivatives by many lipid derivatives, which exhibit diverse reactivities for both reactions. Reaction conditions, including the presence of oxygen, also play a major role in the Strecker aldehyde/vinylogous derivative ratio obtained. Nevertheless, the high number of lipid derivatives involved, the different alternative pathways, and the existence of both positive and negative synergisms between lipids and carbohydrates make it hard to predict the effect of reaction conditions in the Strecker aldehyde/vinylogous derivative ratio obtained in complex food systems.
Authors:
Francisco J Hidalgo; Rosario Zamora
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Annals of the New York Academy of Sciences     Volume:  1126     ISSN:  0077-8923     ISO Abbreviation:  Ann. N. Y. Acad. Sci.     Publication Date:  2008 Apr 
Date Detail:
Created Date:  2008-05-01     Completed Date:  2008-08-12     Revised Date:  2009-11-19    
Medline Journal Info:
Nlm Unique ID:  7506858     Medline TA:  Ann N Y Acad Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  25-9     Citation Subset:  IM    
Affiliation:
Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Seville, Spain. fhidalgo@ig.csic.es
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MeSH Terms
Descriptor/Qualifier:
Amino Acids / metabolism*
Dietary Fats / metabolism*
Flavoring Agents / toxicity*
Foodborne Diseases* / etiology
Humans
Maillard Reaction
Oxidation-Reduction
Vinyl Compounds / metabolism
Chemical
Reg. No./Substance:
0/Amino Acids; 0/Dietary Fats; 0/Flavoring Agents; 0/Vinyl Compounds

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