Kinetic evaluation of the reaction between methylglyoxal and certain scavenging compounds and determination of their in vitro dicarbonyl scavenging activity


DOĞAN CÖMERT E., GÖKMEN V.

FOOD RESEARCH INTERNATIONAL, vol.121, pp.257-268, 2019 (Peer-Reviewed Journal) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 121
  • Publication Date: 2019
  • Doi Number: 10.1016/j.foodres.2019.03.046
  • Journal Name: FOOD RESEARCH INTERNATIONAL
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.257-268
  • Keywords: Dicarbonyls, Polyphenols, Thiols, Amino acids, Beverages, Dicarbonyl scavenging activity, END-PRODUCT FORMATION, TRAPPING METHYLGLYOXAL, GLYCATION, PHARMACOKINETICS, PROTEINS, CELL, TEA

Abstract

This study aimed to investigate the reaction between methylglyoxal and amino acids, polyphenols and sulfur compounds and to provide a new approach for the determination of their dicarbonyl scavenging activities. Various pure compounds and beverages were reacted with methylglyoxal under physiological conditions over a week while monitoring methylglyoxal concentration. From the kinetic data, reaction rate constants and methylglyoxal inhibition ratios (for 2, 6 and 24 h) were calculated for each compound. Time vs methylglyoxal inhibition ratios was plotted for each compound. The area under the curve of this plot for a compound or a beverage was divided to that of cysteine or gallic acid to calculate its equivalent dicarbonyl scavenging activity. The dicarbonyl scavenging activities of some selected compounds were in the following order; phloretin > epicatechin > cysteine > epigallocatechin gallate > gallic acid > creatine > hesperetin > resveratrol > phloridzin > quercetin > chlorogenic acid > naringin > genistein > tryptophan. Based on their dicarbonyl scavenging activities, tested compounds and beverages were classified as "rapid reacting with high capacity", "slow reacting with high capacity", and "slow reacting with low capacity".