Elucidation of the mechanism of pyrrole formation during thermal degradation of C-13-labeled L-serines

Citation
Va. Yaylayan et A. Keyhani, Elucidation of the mechanism of pyrrole formation during thermal degradation of C-13-labeled L-serines, FOOD CHEM, 74(1), 2001, pp. 1-9
Citations number
9
Categorie Soggetti
Food Science/Nutrition
Journal title
FOOD CHEMISTRY
ISSN journal
03088146 → ACNP
Volume
74
Issue
1
Year of publication
2001
Pages
1 - 9
Database
ISI
SICI code
0308-8146(200107)74:1<1:EOTMOP>2.0.ZU;2-Q
Abstract
Pyrolysis of [C-13-1], [C-13-2] and [C-13-5]-labelled L-serines generated m ono-substituted methyl and ethyl derivatives of pyrroles and pyrazines amon g other compounds. Analyses of label incorporation into the pyrroles have i ndicated their formation through aldol condensation of acetaldehyde with di fferent alpha -aminocarbonyl compounds followed by cyclization and loss of water (Knorr pyrrole synthesis). Comparison of the label incorporation patt erns of the alpha -aminocarbonyls involved in the formation of methyl and e thyl-substituted pyrroles with that of similarly substituted pyrazines, rev ealed their common origin. In addition, alpha -aminocarbonyls involved in t he formation of 2- and 3-substituted pyrroles had identical label distribut ion patterns, indicating their formation through the same carbonyl precurso rs. Furthermore, the major pathway (55%) leading to the formation of the al pha -aminocarbonyl precursors of methyl-substituted pyrroles involved aldol addition of formaldehyde to glycolaldehyde, whereas the only pathway leadi ng to the formation of the alpha -aminocarbonyl precursors of ethyl-substit uted pyrroles involved the interaction of lanine - formed in situ - with gl ycolaldehyde. (C) 2001 Elsevier Science Ltd. All rights reserved.