Tobacco, pyrazines from

Recent work has shown the presence of pyrazine and 2,6-dimethylpyrazine in leek (75), pyrazine and alkylpyrazines in the volatile constituents of tamarind (76), five alkylpyrazines in soong-neung (extract of cooked and roasted rice) (77) and in shoyu (soy sauce) (78), and alkylpyrazines in white bread (79). Murray and Whitfield (80) have examined vegetable tissue for 2-isopropyl-, 2is-butyl-, and 2-isobutyl-3-methoxypyrazines and observed at least one of these compounds in 23 of the 27 samples studied. 2-Methylpyrazine and 2,5- and 2,6-dimethylpyrazines have been determined in black tobacco and in the smoke of nonfilter cigarettes made from these tobaccos (81). 

A superoxide-specific chemiluminescence probe, Cypridina luciferin analog (CLA 2-Methyl-6-phenil-3,7-dihydromidazo[l,2-a]pyrazin-3-one) was purchased from Tokyo Kasei Kogyo Co. (Tokyo, Japan). All other reagents were from Sigma (St. Louis, MO, USA). Cell suspension-cultured tobacco cells (cell line, BY-2) expressing... 

In 1960, Mold et al. (2592) reported the isolation and identification of the tricyclic A-heterocyclic 5H, QH-dipyrrolo[l,2-fl r,2 -(i]pyrazine-5,10-dione (pyrocoll) V (Figure XVlI.E-3) from CSC and demonstrated its relationship to its precursor in tobacco, the amino acid proline. Obviously, pyrocoll is not an aza-arene but an amide. Rodgman and Cook (3279) reported the identification of indole, carbazole, and several alkylated indoles and car-bazoles in CSC and confirmed the presence of 5H, QH-dipyrrolo[l,2-fl r,2 -(i]pyrazine-5,10-dione (pyrocoll) V described previously by Mold et al. (2592). Rodgman and Cook also assessed previously reported biological studies on indole, 3-methylindole (skatole), and carbazole None was reported to be tumorigenic in laboratory animals [Hartwell (1544), Shubik and Hartwell (3664)]. 

Mold et al. (2592) reported the isolation and identification of the tricyclic iV-heterocyclic 57/,107/-dipyrrolo[l,2-a r,2 -(f] pyrazine-5,10-dione (pyrocoll) from CSC and its relationship to its precursor in tobacco, the amino acid proline. 

Shu, C-K. Pyrazine formation from amino acids and reducing sugars, a pathway other than Strecker degradation J. Agr. Food Chem. 46 (1998) 1515-1517. Smeeton, B. W. Genetic control of tobacco quahty Recent Adv. Tob. Sci. 13 (1987) 3-26. 

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