ウスイ　テルユキ   Teruyuki USUI
  臼井　照幸
   所属   栄養学部
   職種   教授
言語種別 英語
発行・発表の年月 2008/04
形態種別 研究論文（学術雑誌）
標題 Formation mechanisms of melanoidins and fluorescent pyridinium compounds as advanced glycation end products
執筆形態 共著
掲載誌名 New York Academy of Sciences
出版社・発行元 The Maillard Reaction
巻・号・頁 1126,pp.53-58
著者・共著者 Fumitaka HAYASE,Teruyuki USUI,Yoriyuki ONO,Yoshinobu SHIRAHASHI,Tomomi MACHIDA,TAKASHI ITO,Nozomu NISHITANI,Kazuhito SHIMOHIRA,Hirihito WATANABE
概要 Blue and red pigments generated in the D-xylose-glycine reaction system are postulated to be intermediate oligomers in the generation of melanoidins. A novel blue pigment, designated blue-M5, was identified as a similar structure to blue-M1 except for the side chain of two dihydroxypropyl groups. Blue pigments were also generated in the D-glucose-glycine and D-xylose-beta-alanine reaction systems as well as in the D-xylose-glycine reaction system. Blue pigments by the Maillard reaction might be formed by the decarboxylation of two molecules of pyrrolopyrrole-2-carbaldehydes (PPA). PPA, composed of a side chain of a dihydroxypropyl group, was identified as a precursor of blue pigments. In fact, blue-M5 was generated by the incubation of PPA alone. Blue pigments, which involved pyrrolopyrrole structures, were readily changed to brown polymers.