Free amino acids of Pakistani wheat varieties

Elahi, Manzoor; Khan, N. S.

doi:10.1021/jf60188a024

Cited by 5 publications

(6 citation statements)

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“…Gln and Glu are abundant amino acids present in a free form in many different foods such as wheat ( , ), soybean (), almonds (), cocoa (), and coffee (). Hence, the Maillard reaction may contribute significantly to the formation of 2-Pyr levels in cooked and roasted foods.…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, the formation of corresponding vinylogous compounds in foods is not clear-cut (see Figure 1) and must be studied on a case-by-case basis, taking into account the availability of free amino acids and sugars in the raw agricultural commodity and thermal-processing conditions. Gln and Glu are abundant amino acids present in a free form in many different foods such as wheat (26,27), soybean (28), almonds (28), cocoa (29), and coffee (30). Hence, the Maillard reaction may contribute significantly to the formation of 2-Pyr levels in cooked and roasted foods.…”

Section: Discussionmentioning

confidence: 99%

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Formation of Vinylogous Compounds in Model Maillard Reaction Systems

Stadler

Verzegnassi

Varga

et al. 2003

Chem. Res. Toxicol.

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The thermal degradation over temperature and time of selected amino acids (Asp, Gln, and Glu) in the presence of reducing sugars was investigated in low moisture model systems. Copyrolysis of glucose-Asp mixtures led to the release of acrylic acid, attaining >5 mmol/mol Asp at 230 degrees C after 5 min. Spurious amounts of 3-butenamide were detected upon heating Gln together with a carbonyl source. Apparently, intramolecular cyclization is favored to procure 2-pyrrolidinone, reaching levels >3 mmol/mol above 230 degrees C. 2-Pyrrolidinone was also formed in comparable amounts in pyrolyzed sugar-Glu mixtures, indicating that the Maillard reaction may be an important contributor to the formation of 2-pyrrolidinone in certain cooked foods. The chemical route to acrylic acid and 3-butenamide is probably analogous to that described for acrylamide recently. Evidence is also presented that acrylic acid may be an intermediate in the formation of acrylamide, and yields could be augmented by coincubation of fructose-Asp with certain amino acids such as Gln, reaching approximately 5% of the yield obtained by the Asn route. A computational study to determine the reactivity of the vinylogous products indicated a reduced ability of 3-butenamide as compared to acrylamide to form stable intermediates by Michael nucleophilic addition. Acrylamide and acrylic acid exhibited a similar theoretical reactivity potential toward nucleophiles. No information is as yet available on the occurrence of acrylic acid in cooked foods. Extensive toxicological evaluation indicates that acrylic acid is of no concern at the amounts to be expected in foods.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Formation of Vinylogous Compounds in Model Maillard Reaction Systems

Stadler

Verzegnassi

Varga

et al. 2003

Chem. Res. Toxicol.

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“…Free amino acids in eight Pakistani wheat varieties differ both qualitatively and quantitatively according to Elahi [117]. Glutemic acids, aspartic acids, phenylalanine, cystine tyrosine, and valine are common to all varieties.…”

Section: Effect Of Heat Stress On Wheat Biochemistrymentioning

confidence: 99%

Impacts of Heat Stress on Wheat: A Critical Review

Iqbal¹,

Raja²,

Yasmeen³

et al. 2017

Adv Crop Sci Tech

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A brief review is given of investigations on stress-induced alterations in the yield of different biochemical contents in wheat. Wheat is major cereal crop for fulfilling the calories demands of growing population. Alterations in the worldwide climate are predicted to have critical sentence for crop production. Abiotic stresses such as heat and drought are major abiotic stresses restraining crop production. Heat stress reduces wheat growth by upsetting various physiological and biochemical processes and the developmental stage of the plant is critical in demonstrating the vulnerability of various species and cultivars subjected to high temperature. Heat stress did not affect the protein content but there is strong correlation between leaf nitrogen content and grain protein content. Induction of HSPs seems to be the universal response and adaptation to temperature stress. The synthesis of HSPs is believed to play significant role either in preventing or minimizing the adverse effects of high temperature both at molecular and cellular levels. Wheat has the tendency to adopt diverse types of responses to temperature stress as well as a heat shock by developing thermo-tolerance for the enhancement of the grain quality and yield.

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“…2−4 The formation of mutagenics and carcinogenics in pyrolysates of proteinaceous foods is a health concern in the fields of food processing, preservation, and safety, 5 implying the existence of a correlation between mutagenic activity and proteins in food that have undergone thermal treatment during processing. 6−8 Glutamic acid is present in free form in many different foods such as wheat, 1,9 soybean, 10 almond, 10 cocoa beans, 11 and coffee. 12 It has been reported that pyrolysates of glutamic acid show more potent mutagenicities in the Ames test.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Amino acids, from a nutritional standpoint, are perhaps the most important constituents of our daily diet . They are the central building blocks of proteins and have applications in the food, agricultural, cosmetics, and pharmaceutical industries, where pyrolysis is commonly used. − The formation of mutagenics and carcinogenics in pyrolysates of proteinaceous foods is a health concern in the fields of food processing, preservation, and safety, implying the existence of a correlation between mutagenic activity and proteins in food that have undergone thermal treatment during processing. − Glutamic acid is present in free form in many different foods such as wheat, , soybean, almond, cocoa beans, and coffee .…”

Section: Introductionmentioning

confidence: 99%

Molecular Products from the Thermal Degradation of Glutamic Acid

Kibet

Khachatryan

Dellinger

2013

J. Agric. Food Chem.

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The thermal behavior of glutamic acid was investigated in N2 and 4% O2 in N2 under flow reactor conditions at a constant residence time of 0.2 s, within a total pyrolysis time of 3 min at 1 atm. The identification of the main pyrolysis products has been reported. Accordingly, the principal products for pyrolysis in order of decreasing abundance were succinimide, pyrrole, acetonitrile, and 2-pyrrolidone. For oxidative pyrolysis, the main products were succinimide, propiolactone, ethanol, and hydrogen cyanide. Whereas benzene, toluene, and a few low molecular weight hydrocarbons (propene, propane, 1-butene, and 2-butene) were detected during pyrolysis, no polycyclic aromatic hydrocarbons (PAHs) were detected. Oxidative pyrolysis yielded low molecular weight hydrocarbon products in trace amounts. The mechanistic channels describing the formation of the major product succinimide have been explored. The detection of succinimide (major product) and maleimide (minor product) from the thermal decomposition of glutamic acid has been reported for the first time in this study. Toxicological implications of some reaction products (HCN, acetonitrile, and acyrolnitrile), which are believed to form during heat treatment of food, tobacco burning, and drug processing, have been discussed in relation to the thermal degradation of glutamic acid.

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Free amino acids of Pakistani wheat varieties

Cited by 5 publications

References 7 publications

Formation of Vinylogous Compounds in Model Maillard Reaction Systems

Formation of Vinylogous Compounds in Model Maillard Reaction Systems

Impacts of Heat Stress on Wheat: A Critical Review

Molecular Products from the Thermal Degradation of Glutamic Acid

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