Effect of pH on the reaction between naringenin and methylglyoxal: a kinetic study

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Methylglyoxal (MGO) is a highly reactive alpha-dicarbonyl compound that may adversely impact food quality and human health by modifying proteins. The kinetics of the reaction of naringenin with MGO was studied at pH 6-8 and 37 degrees C by UV-Vis spectrophotometry and reaction products were characterized by liquid chromatography-mass spectrometry (LC-MS/MS). The apparent second order rate constant (k(2)) increased at pH above the lowest pKa value of naringenin, indicating deprotonated naringenin as the main reactant. A Lederer-Manasse type reaction mechanism is suggested, with dehydration of the MGO-dihydrate as a rate determining step. The quantitative data obtained in the present study was used to simulate the competitive reaction between MGO and nucleophilic amino acid residues (Lys, Arg and Cys) and naringenin in milk. It is predicted that naringenin will be able to efficiently trap MGO during storage of milk, although the reversible trapping of MGO by Cys residues is initially kinetically favourable.
Original languageEnglish
Article number125086
JournalFood Chemistry
Number of pages9
Publication statusPublished - 2019

    Research areas

  • Methylglyoxal, alpha-Dicarbonyls, Maillard reactions, Naringenin, Kinetics, pH, Simulation, UHT milk

ID: 225664240