Examination of selected natural and synthetic 1,4- -dialdehydes has shown that hot tasting molecules react with methylamine in biomimctic conditions while their tasteless isomers do not. The in vitro reactivity correlates with the biological activity of compounds with comparable molecular shapes and dimensions. The course of the in vitro reaction and the nature of the products have been monitored by 'H-NMR, showing that a common charged azomethine intermediate is involved. We suggest that the biological mechanism of hot tasting dialdehydes may include covalent binding to primary amino groups of taste receptors.

Correlation of the Reactivity of 1,4-dialdehydes With Methylamine In Biomimetic Conditions To Their Hot Taste - Covalent Binding To Primary Amines As A Molecular Mechanism In Hot Taste Receptors

SPINELLA, Aldo
1987-01-01

Abstract

Examination of selected natural and synthetic 1,4- -dialdehydes has shown that hot tasting molecules react with methylamine in biomimctic conditions while their tasteless isomers do not. The in vitro reactivity correlates with the biological activity of compounds with comparable molecular shapes and dimensions. The course of the in vitro reaction and the nature of the products have been monitored by 'H-NMR, showing that a common charged azomethine intermediate is involved. We suggest that the biological mechanism of hot tasting dialdehydes may include covalent binding to primary amino groups of taste receptors.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11386/3250938
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