Computational study on the Maillard reactions of glucose and galactose with lysine.

IF 2.1 4区 化学 Q4 BIOCHEMISTRY & MOLECULAR BIOLOGY
Yuzhen Li, Yunqing Wang, Zhenmin Liu, Chunping You
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Abstract

Context: Milk has nutrient-rich but thermal sensitive matrix that undergoes varying degrees of Maillard reaction (MR) at heating conditions. The MR mainly occurs between lysine residues (Lys) and lactose composed of glucose (Glc) and galactose (Gal), which are abundantly sourced from dairy products. In the present study, the MRs of Glc and Gal with Lys at the initial and intermediate stages have been investigated theoretically using density functional theory (DFT) to simulate the gaseous and aqueous phases. Reaction mechanisms have been proposed, and relative energy changes of different steps were calculated according to the total mass balance. The calculations reveal that both Nα- and Nε-amine groups of Lys can react with the carbonyl functional group of Glc and Gal with the similar potential energy profiles, and Gal is more reactive than Glc. However, the barrier in Nε-channel is lower than in Nα-channel, indicating a faster reaction rate through the former channel compared with the latter. The 5-hydroxymethyl-2-furfural (HMF) and derivative are formed under 3-deoxysone route in the intermediate stage. The calculation results are helpful for proposing a reasonable MR mechanism and suggesting possible control methods of the MRs.

Methods: In this study, different levels of DFT calculations have been conducted to investigate the mechanisms and favorability of generating MR products in Glc-Lys and Gal-Lys models at initial and intermediate stages in the gaseous and aqueous conditions. In order to elucidate the molecular models from the perspectives of chemistry and geometry, DFT calculations were performed by the mean of B3LYP functional at basis sets of 6-311 +  + G (d, p) and 6-311 +  + G (2df, 2p) with optional solvation settings. To examine the solvation effect, the study further constructed models with solvent H2O and calculated in wB97XD functional with 6-31 + G (d) basis set. All computations were carried out Gaussian 09 suite of quantum chemistry software.

Abstract Image

关于葡萄糖和半乳糖与赖氨酸的马氏反应的计算研究。
背景:牛奶中营养丰富,但对热敏感,在加热条件下会发生不同程度的马氏反应(MR)。麦拉德反应主要发生在赖氨酸残基(Lys)与由葡萄糖(Glc)和半乳糖(Gal)组成的乳糖之间,而乳糖主要来自乳制品。本研究采用密度泛函理论(DFT)模拟气相和水相,从理论上研究了 Glc 和 Gal 与 Lys 在初始和中间阶段的 MRs。提出了反应机理,并根据总质量平衡计算了不同步骤的相对能量变化。计算结果表明,Lys的Nα-和Nε-胺基团都能与Glc和Gal的羰基官能团发生反应,且势能曲线相似,Gal的反应活性高于Glc。然而,Nε-通道的势垒低于 Nα-通道,表明通过前者的反应速率快于后者。5-hydroxymethyl-2-furfural (HMF) 及其衍生物在中间阶段通过 3-脱氧乙酮途径生成。计算结果有助于提出合理的 MR 机制,并建议可能的 MR 控制方法:本研究进行了不同水平的 DFT 计算,以研究在气态和水态条件下,Glc-Lys 和 Gal-Lys 模型在初始和中间阶段生成 MR 产物的机理和有利条件。为了从化学和几何的角度阐明分子模型,我们采用 B3LYP 函数,在 6-311 + + G (d, p) 和 6-311 + + G (2df, 2p) 基集上进行了 DFT 计算,并可选择溶解设置。为了检验溶解效应,研究进一步构建了带有溶剂 H2O 的模型,并在 wB97XD 函数中以 6-31 + G (d) 基集进行了计算。所有计算均采用高斯 09 量子化学软件进行。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Journal of Molecular Modeling
Journal of Molecular Modeling 化学-化学综合
CiteScore
3.50
自引率
4.50%
发文量
362
审稿时长
2.9 months
期刊介绍: The Journal of Molecular Modeling focuses on "hardcore" modeling, publishing high-quality research and reports. Founded in 1995 as a purely electronic journal, it has adapted its format to include a full-color print edition, and adjusted its aims and scope fit the fast-changing field of molecular modeling, with a particular focus on three-dimensional modeling. Today, the journal covers all aspects of molecular modeling including life science modeling; materials modeling; new methods; and computational chemistry. Topics include computer-aided molecular design; rational drug design, de novo ligand design, receptor modeling and docking; cheminformatics, data analysis, visualization and mining; computational medicinal chemistry; homology modeling; simulation of peptides, DNA and other biopolymers; quantitative structure-activity relationships (QSAR) and ADME-modeling; modeling of biological reaction mechanisms; and combined experimental and computational studies in which calculations play a major role.
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