ascorbic-acid and scorbamic-acid

L-Ascorbic acid (AA), known as vitamin C, can form browning products by a non-enzymatic process during storage and the browning products cause deterioration of agricultural products. In the browning reaction, a red pigment, 2,2´-nitrilodi-2(2´)-deoxy-L-ascorbic acid ammonium salt (NDA), is generated from AA

Topics: Animals; Antioxidants; Ascorbic Acid; Coloring Agents; Free Radical Scavengers; Maillard Reaction; Neuronal Outgrowth; PC12 Cells; Rats

Anti-Helicobacter pylori (H. pylori) effects of aminoreductone (AR), a Maillard reaction product, were evaluated in this study. AR effectively inhibited the growth of all 24 strains (19 clinical isolates and 5 isogenic mutants) irrespective of susceptibility to antibiotics and clinical manifestation. The minimum inhibitory concentration (MIC) of AR ranged from 0.5 to 5 mM. A killing assay with multiples of MIC was performed, demonstrating that the killing activity of AR was significantly higher than that of its derived melanoidin, an inhibitor of H. pylori urease-gastric mucin adherence, formed in the final stage of the Maillard reaction. These significant effects of AR on H. pylori were observed even in acidic conditions (pH 3). At most, 25 mM AR effectively exhibited bactericidal activity in all strains. These results rise up the possibility that foods containing AR, such as milk and dairy products, are valuable sources for preventing colonization of H. pylori in the stomach and its associated tissue damages.

Topics: Anti-Bacterial Agents; Ascorbic Acid; Helicobacter Infections; Helicobacter pylori; Humans; Microbial Sensitivity Tests

Dietary intake of antioxidants has been associated with a reduced risk of cardiovascular diseases, which is very likely caused by their capability of prevent oxidation of low-density lipoproteins (LDL). During food processing and storage, substances with antioxidative properties are formed by Maillard reactions. In this study, the activity of Maillard products to inhibit copper-induced oxidation of human LDL in vitro was investigated. d-Glucose was heated with an equimolar amount of glycine, l-lysine, or l-arginine, for 1 h under reflux. The increase of the antioxidative activity (AOA) of the Maillard mixtures was highly significant compared to the control mixtures. Additionally, two defined Maillard products with amino reductone structure were tested. 3-Hydroxy-4-(morpholino)-3-buten-2-one (1) and amino hexose reductone (2) showed a significant and dose dependent AOA. Compound 1 was about half as active as ascorbic acid, which served as positive control. Thus, it can be concluded that Maillard products, particularly those with amino reductone structure, have the strong potential to inhibit LDL oxidation.

Topics: Antioxidants; Arginine; Ascorbic Acid; Copper; Glucose; Glycine; Hot Temperature; Humans; Lipid Peroxidation; Lipoproteins, LDL; Lysine; Maillard Reaction

Various types of amino-reductones are known to be involved in process-induced chemical changes in foods. Since most amino-reductones, especially enaminol compounds are unstable reaction intermediates and are difficult to isolate, their structural characteristics are still unclear. In order to obtain more precise structural information about amino-reductones, the structures of the enaminol form of fructoseglysine (D-fructoseglycine = FG) and scorbamic acid (L-scorbamic acid = SCA), a relatively stable cyclic enaminol compound were examined by the use of a semi-empirical molecular orbital method. Optimized structures, heat of formations and charge distributions of various enol forms of FG were obtained. Heat of formations of the non-dissociated, mono-anion, and di-anion forms of FG were estimated to be about -302, -347 and -308 kcal/mol, respectively. Optimized structures of non-dissociated, anion, and dipolar ion forms of SCA were also obtained and their heat of formations were estimated to be about -197, -204 and -248 kcal/mol, respectively. The nitrogen atom of the enaminol group in the SCA molecule was found to be positively charged.

Topics: Ascorbic Acid; Electrochemistry; Food Analysis; Food Handling; Glycine; Models, Molecular; Molecular Conformation; Molecular Structure; Thermodynamics

The role of internal and external reductants in the dopamine beta-monooxygenase (D beta M)-catalyzed conversion of dopamine to norepinephrine has been investigated in resealed chromaffin granule ghosts. The rate of norepinephrine production was not affected by the exclusion of internal ascorbate. The omission of ascorbate from the external medium drastically reduced the norepinephrine production without affecting the net rate of dopamine uptake. In the presence of the external reductant, the internal ascorbate levels were constant throughout the incubation period. The rate of norepinephrine production was not affected when ghosts were resealed to contain the D beta M reduction site inhibitor, imino-D-glucoascorbate. Ghosts incubated with external imino-D-glucoascorbate reduced the norepinephrine production. The weak D beta M reductant, 6-amino-L-ascorbic acid, was found to be a good external reductant for granule ghosts. The outcome of the above experiments was not altered when dopamine was replaced with the reductively inactive D beta M substrate, tyramine. These results and the known topology of membrane-bound D beta M disfavor the direct reduction of the enzyme by the external reductant. Our observations are consistent with the hypothesis that external ascorbate is the sole source of reducing equivalents for D beta M monooxygenation and that internal soluble ascorbate (or dopamine) may not directly reduce or mediate the reduction of membrane-bound D beta M in resealed granule ghosts.

Topics: Adenosine Triphosphate; Adrenal Medulla; Animals; Ascorbic Acid; Cattle; Cell Fractionation; Chromaffin Granules; Dopamine; Dopamine beta-Hydroxylase; Intracellular Membranes; Kinetics; Norepinephrine; Octopamine; Oxidation-Reduction; Ultracentrifugation

Recently, we reported the development of a sensitive continuous spectrophotometric assay for the ascorbate-dependent mammalian enzyme dopamine beta-monooxygenase based on the novel chromophoric electron donor 2-aminoascorbic acid [K. Wimalasena and D.S. Wimalasena (1991) Anal. Biochem. 197, 353-361]. We now report that ascorbate oxidase (EC 1.10.3.3, L-ascorbate:O2 oxidoreductase) also catalyzes the oxidation of 2-aminoascorbic acid to chromophoric 2,2'-nitrilodi-2(2')-deoxy-L-ascorbic acid (red pigment). The reaction is kinetically well behaved, displaying the expected stoichiometry for an oxidase-catalyzed reaction with respect to oxygen and the oxidation product (red pigment), demonstrating that 2-aminoascorbic acid is a well-behaved alternative substrate for the enzyme. Ascorbate oxidase is a very efficient enzyme toward its natural substrate, ascorbic acid. Although 2-amino-ascorbic acid is a significantly weak substrate for the enzyme in comparison to ascorbic acid, as indicated by the apparent initial rate kinetic parameters, the high extinction coefficient of the red pigment under our assay conditions suggests that this novel reactivity of the enzyme could be used to design a sensitive, convenient, and continuous spectrophotometric assay for ascorbate oxidase. While this assay is more convenient than the existing oxygen monitor assay, its adaptability to measure the activity of the enzyme in the immobilized form may be helpful in the development of technologies for the automated detection of ascorbic acid in biological fluids for industrial or clinical applications. In addition, this novel reactivity of the enzyme may be used to examine the substrate specificity and the mechanism of action of the enzyme.

Topics: Ascorbate Oxidase; Ascorbic Acid; Chromogenic Compounds; Evaluation Studies as Topic; Hydrogen-Ion Concentration; Kinetics; Plants; Sensitivity and Specificity; Spectrophotometry; Substrate Specificity

Based on the novel chromophoric electron donors, N,N-dimethyl-1,4-phenylenediamine (DMPD) and 2-amino-2-deoxy-L-ascorbic acid (2-aminoascorbic acid), two sensitive, convenient, and continuous spectrophotometric assays for dopamine beta-monooxygenase (EC 1.14.17.1) are described. Both, DMPD and 2-aminoascorbic acid are kinetically and stoichiometrically well-behaved electron donors for dopamine beta-monooxygenase with kinetic parameters comparable to the most efficient physiological electron donor, ascorbic acid. During dopamine beta-monooxygenase turnover, DMPD is converted to its chromophoric cation radical which is stable under the standard assay conditions. The rate of the enzyme-dependent formation of DMPD cation radical under standard assay conditions could easily be followed at 515 nm with high accuracy and reproducibility. Similarly, dopamine beta-monooxygenase-mediated oxidation of 2-aminoascorbic acid results in the formation of the known, stable chromophoric product, 2,2'-nitrilodi-2(2')-deoxy-L-ascorbic acid (red pigment), which has a very strong absorption maximum at 385 nm. Both the above assays are superior to the existing assays in their convenience, reproducibility, and sensitivity for routine kinetic analysis of dopamine beta-monooxygenase and may be adopted as a simple color test for the enzyme. We propose that the above assays could also be adopted to design continuous and sensitive spectrophotometric assays for ascorbate oxidase, peptidyl alpha-amidating monooxygenase, and the chromaffin granule electron transport protein, cytochrome b561, due to their remarkable similarity to dopamine beta-monooxygenase in the chemistry of catalysis with regard to the electron donor.

Topics: Animals; Ascorbic Acid; Cattle; Chemistry, Clinical; Chromaffin Granules; Dopamine beta-Hydroxylase; Kinetics; Oxidation-Reduction; Phenylenediamines; Spectrophotometry

Topics: Antioxidants; Ascorbic Acid; Cycloparaffins; Hexoses; Malondialdehyde