Evidence of Enzymatic and Chemical Interconversions of Barley Malt 3-Sulfanylhexanol Conjugates during Mashing.
J Agric Food Chem
; 71(35): 13107-13113, 2023 Sep 06.
Article
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| MEDLINE
| ID: mdl-37610825
Recent studies have highlighted in malt the occurrence of the glutathionylated precursor of 3-sulfanylhexanol (G-3SHol) at concentrations reaching hundreds of µg/kg. Here, SIDA-LC-MS/MS was used to investigate the potential conversion of G-3SHol to its dipeptide and cysteinyl analogues during mashing. At 45 and 55 °C, malt γGT and carboxypeptidase activities quickly degrade G-3SHol (up to 90% loss), first to the cysteinylglycine conjugate and then to the cysteine conjugate (up to 205% increase). No γ-glutamylcysteine S-conjugate formation is observed. At 80 °C, despite enzyme inactivation, the G-3SHol level decreases steadily because of suspected imine formation with wort aldehydes at pH 5.5. More surprisingly, CysGly-3SHol is still generated at 80 °C. This indicates the presence in the wort of as yet unidentified precursors.
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1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Hordeum
/
Productos Biológicos
Idioma:
En
Revista:
J Agric Food Chem
Año:
2023
Tipo del documento:
Article
País de afiliación:
Bélgica
Pais de publicación:
Estados Unidos