Investigation of the Aroma-Active Compounds Formed in the Maillard Reaction between Glutathione and Reducing Sugars

2010 ◽  
Vol 58 (5) ◽  
pp. 3116-3124 ◽  
Author(s):  
Sang Mi Lee ◽  
Ye-Jin Jo ◽  
Young-Suk Kim
Keyword(s):  
Maillard Reaction ◽  
Reducing Sugars ◽  
Active Compounds

scholarly journals Strategies to Reduce the Formation of Acrylamide in Potato Chips: A Market and Consumer’s Prospective

2015 ◽  
Vol 3 (1) ◽  
pp. 20-25 ◽  
Author(s):  
Cleanthes Israilides ◽  
Varzakas Theodoros
Keyword(s):  
Amino Acid ◽  
Maillard Reaction ◽  
Reducing Sugars ◽  
Storage Conditions ◽  
Potato Chips ◽  
Food Preparation ◽  
Warning Labels ◽  
Harvesting Time ◽  
Toxic Compound ◽  
Starchy Foods

Acrylamide, a toxic compound and possible carcinogen is formed in high heated starchy foods like potatoes through the process of the Maillard reaction in which reducing sugars and the amino acid asparagine play a major role. Various strategies which are described in this paper have been employed to reduce the formation of acrylamide in potato chips. Among these tuber genetics, harvesting time, storage conditions frying temperatures and time, soaking and use of various additives seem to be effective tools for the industry as well as for consumer food preparation. The results of various studies will help the industry to adopt practical effective and innovative ways to reduce the levels of acrylamide even further and calm the markets from demanding to provide warning labels and the manufactures to pay penalties and higher costs

scholarly journals Transformation Pathways of Reductones in the Advanced Maillard Reaction

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S149-S152 ◽  
Author(s):  
M. Konečný ◽  
K. Cejpek ◽  
L. Čechovská ◽  
J. Velíšek
Keyword(s):  
Maillard Reaction ◽  
Binary Systems ◽  
Amperometric Detection ◽  
Electrochemical Activity ◽  
Active Compounds ◽  
Condensation Products ◽  
Hplc System ◽  
Electrochemically Active ◽  
Transformation Pathways ◽  
Unknown Structure

The transformation of methylene-active reducing Maillard intermediates 4-hydroxy-5-methyl-2<I>H</I>-furan-3-one (norfuraneol, 1) and 2,3-dihydro-3,5-dihydroxy-6-methyl-4<I>H</I>-pyran-4-one (DDMP) was studied in heated (at 70–95°C up to 2 h) model aqueous binary systems containing various reactive carbonyl Maillard intermediates. Among them, furan-2-carbaldehyde and its derivatives 5-hydroxymethylfuran-2-carbaldehyde and pyrrol-2-carbaldehyde react intensely with the above reductones resulting in significant formation of consecutive reducing products. The active products formation and changes in total electrochemical activity were evaluated by using HPLC system with amperometric detection. The active products are consisted of primary reductone-carbaldehyde adducts (2a, b) that dehydrate to major active stereoisomeric condensation products (3a, b). The latter are hydrolysed to still electrochemically active compounds (4a, b) with yet unknown structure. Norfuraneol is transformed by 67–94% after 2 h heating at 95°C and pH 7 depending on a carbaldehyde, while DDMP react much slowly. Up to 42% of the initial norfuraneol electrochemical activity remains retained in the consecutive products depending on time and carbaldehyde involved.

Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars

2019 ◽  
Vol 54 (5) ◽  
pp. 1824-1835 ◽  
Author(s):  
Zhi‐Hong Zhang ◽  
Xin‐An Zeng ◽  
Charles S. Brennan ◽  
Haile Ma ◽  
Rana Muhammad Aadil
Keyword(s):  
Maillard Reaction ◽  
Reducing Sugars ◽  
Food Preservatives

scholarly journals Antioxidant and Functional Activities of MRPs Derived from Different Sugar–Amino Acid Combinations and Reaction Conditions

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1840
Author(s):  
David D. Kitts
Keyword(s):  
Molecular Weight ◽  
Amino Acid ◽  
Antioxidant Capacity ◽  
Maillard Reaction ◽  
Reducing Sugars ◽  
Food System ◽  
Radical Scavenging ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Maillard Reaction Products ◽  
Wide Range

The Maillard reaction (MR), or non-enzymatic browning, involves reducing sugars reacting with amino acids, peptides, or proteins when heated to produce an abundance of products that contribute to sensory, nutritional, and functional qualities of the food system. One example of an important functional quality of MR relates to antioxidant capacity, which has relevance to preserve food quality and also to extend a potential role that may promote gastrointestinal health. The addition of Alphacel (10%), a non-reactive polysaccharide, to MR reactants produced small significant (p < 0.05) reductions in yield of soluble Maillard reaction products (MRPs), sugar loss, and color change of products formed respectively, for reducing sugars. A similar effect was also noticed for different free-radical scavenging capacity (p < 0.05), using chemical (e.g., 2,2-diphenyl-1-picrylhydrazyl (DPPH)), Trolox equivalent antioxidant capacity (TEAC), and oxygen radical absorbance capacity (ORAC) assays. An inflamed Caco-2 cell model revealed nitric oxide (NO) inhibitory activity for Glu-amino acid MRPs, which contrasted the NO stimulatory activity obtained with Fru-amino acid MRPs, especially when glycine was used as the amino acid. Pre-treating Caco-2 cells with Fru-glycine MRPs protected against loss in trans-epithelial resistance (TEER) (p < 0.05) and reduced (p < 0.05) disruption of Caco-2 intestinal epithelial tight-junction (TJ) protein cells when exposed to 7.5% ethanol. A low molecular weight Fru-glycine (e.g., <1 kDa) fraction contributed to the protective effect, not observed with the corresponding high molecular weight MRP fraction. The presence of Alphacel had minimal effect on generating MRPs with relative modified protection against intestinal dysfunction in cultured Caco-2 cells. Rather, different types of sugar–amino acid combinations used to generate MRPs contributed more to mitigate injury in stress-induced Caco-2 cells. With the growing evidence that MRPs have a wide range of bioactive activities, this study concludes that specificity of substrate precursors that produce MRPs in heated foods is a critical factor for antioxidant and related cellular functions that represent a healthy gut.

scholarly journals Inhibitory Effect of Maillard Reaction Products on Growth of the Aerobic Marine Hyperthermophilic Archaeon Aeropyrum pernix

2003 ◽  
Vol 69 (7) ◽  
pp. 4325-4328 ◽  
Author(s):  
Kee Woung Kim ◽  
Sun Bok Lee
Keyword(s):  
Maillard Reaction ◽  
Culture Medium ◽  
Reducing Sugars ◽  
Inhibitory Effect ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Hyperthermophilic Archaeon ◽  
Browning Reaction ◽  
Aeropyrum Pernix ◽  
Maillard Browning

ABSTRACT It was found that the growth of Aeropyrum pernix was severely inhibited in a medium containing reducing sugars and tryptone due to the formation of Maillard reaction products. The rate of the Maillard browning reaction was markedly enhanced under aerobic conditions, and the addition of Maillard reaction products to the culture medium caused fatal growth inhibition.

scholarly journals Antibacterial Properties of Melanoidins Produced from Various Combinations of Maillard Reaction against Pathogenic Bacteria

2021 ◽  
Author(s):  
Satoshi Kukuminato ◽  
Kento Koyama ◽  
Shigenobu Koseki
Keyword(s):  
Amino Acids ◽  
Antimicrobial Activity ◽  
Maillard Reaction ◽  
Pathogenic Bacteria ◽  
Reducing Sugars ◽  
Antibacterial Properties ◽  
Antimicrobial Effect

Although the antimicrobial effect of melanoidins has been reported in some foods, there have been few comprehensive investigations on the antimicrobial activity of combinations of reaction substrates of the Maillard reaction. The present study comprehensively investigated the potential of various combinations of reducing sugars and amino acids. Because the melanoidins examined in this study were produced simply by heating in an autoclave at 121°C for 60 min, the of the targeted melanoidins can be easily produced.

Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids

2010 ◽  
Vol 19 (2) ◽  
pp. 431-438 ◽  
Author(s):  
In Hee Cho ◽  
Sarah Lee ◽  
Hae-Roung Jun ◽  
Hoe-Jin Roh ◽  
Young-Suk Kim
Keyword(s):  
Amino Acids ◽  
Maillard Reaction ◽  
Reducing Sugars ◽  
Maillard Reaction Products ◽  
Reaction Products
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