Reaction of folic acid with reducing sugars and sugar degradation products |
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Authors: | Schneider Marc Klotzsche Marcus Werzinger Christoph Hegele Jörg Waibel Reiner Pischetsrieder Monika |
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Institution: | Institut für Pharmazie und Lebensmittelchemie der Universit?t Erlangen-Nürnberg, D-91052 Erlangen, Germany. |
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Abstract: | The reaction of folic acid with reducing sugars (nonenzymatic glycation) under conditions that can occur during food processing and preparation was studied by high-performance liquid chromatography with diode array detection. N-(p-Aminobenzoyl)-L-glutamic acid, a well-established oxidation product, was detected in the reaction mixtures. Furthermore, a new product was isolated and identified as N2-1-(carboxyethyl)]folic acid (CEF). CEF was the main product that was formed by the nonenzymatic glycation of folic acid. For preparation, N2-1-(carboxyethyl)]folic acid was obtained in high yields when folic acid and dihydroxyacetone (DHA), a sugar degradation product, were heated at 100 degrees C in phosphate buffer. Mixtures of folic acid and different sugars or DHA were heated under variation of reaction time and temperature, and CEF was quantified. Up to 50% of the vitamin was converted to CEF, with highest yields formed from maltose (49%) and lactose (43%). |
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