Glucose with amino compounds, effect

It is to be noted that similar compounds and degradation products tend to interfere with the signal of the analyzed compounds. The severest interferences were observed for catechol and resorcinol, whereas cresols and chlorophenols had only little effect. Common substrates, such as glucose and amino acids, produced only low signals. A Rhodococcus PI, which has been isolated from sediment of the river Saale, in particular had a very high sensitivity to phenol and... 

The three derivatives of furfuraldehyde (CLIV, CLV and CLVII) form the basis of a number of colour tests for monosaccharides (p. 56) and are also responsible for many of the coloured products produced with different sprays on paper chromatograms (p. 56). It is probable that these furan compounds are responsible for the Mciillard reaction , or browning effect when aqueous solutions of reducing sugars are heated with amino acids, a reaction which is believed to occur in food preservation. Indeed (CLV) is an important precursor in the formation of the brown colour which develops when aqueous solutions of glycine are heated with glucose. 

Depletion of ATP is caused by many toxic compounds, and this will result in a variety of biochemical changes. Although there are many ways for toxic compounds to cause a depletion of ATP in the cell, interference with mitochondrial oxidative phosphorylation is perhaps the most common. Thus, compounds, such as 2,4-dinitrophenol, which uncouple the production of ATP from the electron transport chain, will cause such an effect, but will also cause inhibition of electron transport or depletion of NADH. Excessive use of ATP or sequestration are other mechanisms, the latter being more fully described in relation to ethionine toxicity in chapter 7. Also, DNA damage, which causes the activation of poly(ADP-ribose) polymerase (PARP), may lead to ATP depletion (see below). A lack of ATP in the cell means that active transport into, out of, and within the cell is compromised or halted, with the result that the concentration of ions such as Na+, K+, and Ca2+ in particular compartments will change. Also, various synthetic biochemical processes such as protein synthesis, gluconeogenesis, and lipid synthesis will tend to be decreased. At the tissue level, this may mean that hepatocytes do not produce bile efficiently and proximal tubules do not actively reabsorb essential amino acids and glucose. 

Nutritional Effects Due to the Presence of the Maillard Products. Many physiological or antinutritional effects have been attributed to the Maillard products. Specific effects have been attributed to the Amadori products deoxyfructosylphenylalanine (a model substance not likely to be present in large quantities in foods) appears to depress the rate of protein synthesis in chicks (32) and to partially inhibit in vitro and in vivo the absorption of tryptophan in rats (33). The compound e-deoxyfructosyllysine inhibits the intestinal absorption of threonine, proline, and glycine and induces cytomegaly of the tubular cells of the rat kidneys (34) as does lysinoalanine. In parenteral nutrition the infusion of the various Amadori compounds formed during sterilization of the amino acid mixture with glucose is associated with milk dehydration in infants and excessive excretion of zinc and other trace metals in both infants and adults (35,36,37). 

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