ascorbic-acid and pyrogallol-1-3-dimethyl-ether

In this study we developed new extraction and detection methods (using HPLC-UV and LC-MS), making it possible to analyze the smoke phenol syringol and its oxidation products nitrososyringol, nitrosyringol, and the syringol dimer 3,3',5,5'-tetramethoxy-1,1'-biphenyl-4,4'-diol, which were identified in heated meat for the first time. Preliminary brine experiments performed with different concentrations of ascorbic acid showed that high amounts of this antioxidant also resulted in almost complete degradation of syringol and to formation of the oxidation products when the brines were heated at low pH values. Heat treatment (80°C) and subsequent simulated digestion applied to meat samples containing syringol, ascorbic acid and different concentrations of sodium nitrite produced 3,3',5,5'-tetramethoxy-1,1'-biphenyl-4,4'-diol even at a low nitrite level in the meat matrix, while nitroso- and nitrosyringol were isolated only after the digestion experiments. Increasing amounts of oxygen in the meat matrix decreased the syringol concentration and enhanced the formation of the reaction products in comparison to the samples without added oxygen.

Topics: Animals; Antioxidants; Ascorbic Acid; Biphenyl Compounds; Cattle; Food Handling; Hot Temperature; Hydrogen-Ion Concentration; Meat; Meat Products; Nitrites; Nonlinear Dynamics; Pyrogallol; Red Meat; Salts; Swine

The structure of dye-decolorizing peroxidase (DyP)-type peroxidase differs from that of other peroxidase families, indicating that DyP-type peroxidases have a different reaction mechanism. We have determined the crystal structures of DyP with ascorbic acid and 2,6-dimethoxyphenol at 1.5 and 1.4Å, respectively. The common binding site for both substrates was located at the entrance of the second cavity leading from the DyP molecular surface to heme. This resulted in a hydrogen bond network connection between each substrate and the heme distal side. This network consisted of water molecules occupying the second cavity, heme 6-propionate, Arg329, and Asn313. This network is consistent with the proton transfer pathway from substrate to DyP.

Topics: Arginine; Ascorbic Acid; Asparagine; Binding Sites; Coloring Agents; Crystallography, X-Ray; Heme; Hemeproteins; Hydrogen Bonding; Peroxidase; Protein Structure, Tertiary; Pyrogallol; Substrate Specificity; Water

We determined the effects of phenol and 2,6-dimethoxyphenol (syringol) on N-nitrosomorpholine (NMOR) formation in rats given morpholine and nitrite by gavage. At 30 min post-gavage the recovery (from the stomach, duodenum and blood) of 564 micrograms NMOR was six times higher when administered to rats by gavage with 2 g of semipurified diet (SPD) than when given without food. Rats were gavaged with 12 mg each of morpholine, one of the modifiers and nitrite and examined 30 min later. Syringol decreased the amount of NMOR in both the stomach and blood by 89%, while phenol had no effect. We compared these results with those obtained with ascorbic acid and thiocyanate. The effect of ascorbic acid was similar to that of syringol. However, thiocyanate increased the amount of NMOR in the stomach and blood 2.7- and 4-fold, respectively. When 2 g of SPD was administered to rats by gavage, together with the precursors, syringol and ascorbic acid blocked NMOR formation in the stomach by 58 and 45%, respectively, and thiocyanate enhanced the yield 1.5-fold. The effect of phenol was not significant for the stomach and blood and that of the other modifiers was not significant for blood. Administration of the reactants together with food decreased the NMOR level in blood 155-fold relative to controls (no food), suggesting that food decreased the absorption rate over a 30-min period. These results demonstrate the modifying effect of phenol and syringol on NMOR formation in vivo to be similar to that observed in a previous in vitro study, and show that the effect of food on NMOR levels in blood was more important than that of the modifiers.

Topics: Animals; Ascorbic Acid; Food; Food, Formulated; Gastric Mucosa; Gastrointestinal Contents; Intestinal Absorption; Male; Morpholines; Nitrites; Nitrosamines; Phenol; Phenols; Pyrogallol; Rats; Rats, Inbred Strains; Thiocyanates