Reaction of the butter flavorant diacetyl (2,3-Butanedione) with N-α-acetylarginine: A model for epitope formation with pulmonary proteins in the etiology of obliterative bronchiolitis

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 24, 2010, Pages 12761-12768

  Mathews, James M ^a   Watson, Scott L ^a   Snyder, Rodney W ^a   Burgess, Jason P ^a   Morgan, Daniel L ^b  

^a RTI INTERNATIONAL   (United States)

^b NATIONAL INSTITUTE OF ENVIRONMENTAL HEALTH SCIENCES   (United States)

Author keywords

2,3 butanedione; arginine adducts; artificial butter flavoring; Diacetyl; toxicity

Indexed keywords

2,3-BUTANEDIONE; AMINOLS; ARGININE RESIDUE; ARTIFICIAL BUTTER FLAVORING; BRONCHIOLITIS; CORRELATION SPECTRA; DIACETYL; MICROWAVE POPCORN; NEUTRAL PH; STRUCTURAL CHARACTERIZATION; UV DETECTION;

ARGININE; MASS SPECTROMETRY; TOXICITY;

AMINO ACIDS;

2,3 BUTANEDIONE; ARGININE; DRUG DERIVATIVE; FLAVORING AGENT; N ACETYL L ARGININE; N-ACETYL-L-ARGININE;

ARTICLE; BRONCHIOLITIS OBLITERANS; BUTTER; CHEMICAL MODEL; CHEMISTRY; HUMAN; MASS SPECTROMETRY;

ARGININE; BRONCHIOLITIS OBLITERANS; BUTTER; DIACETYL; FLAVORING AGENTS; HUMANS; MASS SPECTROMETRY; MODELS, CHEMICAL;

EID: 78650392397     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103251w     Document Type: Article

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