To the Problem of Possibility of Bioactive Aryl Amines Bonding by the Carbohydrate's Termodestruction Products

Abstract

In recent years, the problem of the nitrogenous aromatic compounds with mutagenic activity forming in Maillard reaction is intensively studied, at the same time some researchers note the counter characteristics of non-enzymatic browning products such as their ability to binding of mutagenic amines. The inconsistency of literature data is explained by insufficient amino-carbonyl interaction studying in systems with aryl amines. In this regard the purpose of paper was the studying a reactivity of D-glucose thermal degradation products in acidic ethanolic media in condensation with the substituted aryl amines of various basicity (p-toluidine, p-amino benzoic acid) in the conditions of non-enzymatic browning reaction by UV-Vis spectroscopy and infrared spectroscopy. It is shown that heating of the glucose ethanolic solutions leads to forming non-reactive O-ethyl glycosides with low yield of caramelization products. Adding of aryl amine to reactive system after thermostatting of carbohydrate solutions during the given time shows interaction with amino component in various intensity, at the same time the nature of binding is similar to regularities of Maillard reaction in the studied systems, and the reaction rate is slightly higher in compare with Maillard browning because of reactive reductones formation. Studying of D-glucose caramelization product's interaction with aryl amines allows to conclusion about slight degree of toluidine binding and practically the absence of interaction with p-amino benzoic acid that it is probably bound to formation of high molecular weight caramel structure with a trace amount of active carbonyl functions owing to condensation and glycosylation processes. The direction of researches in present area is represented perspective as will allow to develop techniques and to carry out target synthesis of products based on carbohydrates, capable to regulate quantity of toxic amino components in agricultural and food raw materials.