Implications of the Maillard reaction on bovine alpha-lactalbumin and its proteolysis during in vitro infant digestion

2017 ◽  
Vol 8 (6) ◽  
pp. 2295-2308 ◽  
Author(s):  
Yousef Joubran ◽  
Alice Moscovici ◽  
Reto Portmann ◽  
Uri Lesmes
Keyword(s):  
Whey Protein ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Infant Formulas ◽  
Reaction Products ◽  
Alpha Lactalbumin

This study investigated the functionality and digestibility of Maillard reaction products (MRPs) of alpha-lactalbumin (α-la), a major whey protein and component of infant formulas.

The digestibility and performance of complementary feedingstuffs using maillard reaction products in the post weaning pig

2007 ◽  
Vol 2007 ◽  
pp. 84-84
Author(s):  
M. J. Hutchinson ◽  
M. E. E. McCann ◽  
V Beattie
Keyword(s):  
Amino Acid ◽  
Maillard Reaction ◽  
Nutritive Value ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
High Quality ◽  
Cooking Process ◽  
Weaning Pig ◽  
And Performance

The addition of ‘high quality’ complementary feedingstuffs to the diet of the post weaning pig can positively impact on growth and lean muscle deposition. The Maillard Reaction bonds amino acid and sugar molecules together, and is one of the major pathways in the chemical changes that occur in the cooking process. Cooking of feedingstuffs has been shown to improve the digestibility and nutritive value of a diet (Pickford et al, 1992). In this study, lysine (Lys), methionine (Met) and threonine (Thr) where chemically reacted with sugar molecules to give in vitro early Maillard Reaction Products (MRP). The aim of this study was to assess what effect the addition of a solution of these MRPs to a complementary feedingstuff (Matan XL) would have on overall diet digestibility and subsequent piglet performance.

scholarly journals Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and Acrylamide

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 620 ◽  
Author(s):  
Amaia Iriondo-DeHond ◽  
Ana Sofía Elizondo ◽  
Maite Iriondo-DeHond ◽  
Maria Belén Ríos ◽  
Romina Mufari ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Antioxidant Properties ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
High Fiber ◽  
Chemical Indicators ◽  
Safety And Health ◽  
Health Promoting ◽  
First Time

Our research aimed to evaluate the formation of Maillard reaction products in sun-dried coffee cascara and their impact on the safety and health promoting properties of a novel beverage called “Instant Cascara” (IC) derived from this coffee by-product. Maillard reaction products in sun-dried coffee cascara have never been reported. “Instant Cascara” (IC) extract was obtained by aqueous extraction and freeze-drying. Proteins, amino acids, lipids, fatty acid profile, sugars, fiber, minerals, and vitamins were analyzed for its nutritional characterization. Acrylamide and caffeine were used as chemical indicators of safety. Colored compounds, also called melanoidins, their stability under 40 °C and in light, and their in vitro antioxidant capacity were also studied. A safe instant beverage with antioxidant properties was obtained to which the following nutritional claims can be assigned: “low fat”, “low sugar” “high fiber” and “source of potassium, magnesium and vitamin C”. For the first time, cascara beverage color was attributed to the presence of antioxidant melanoidins (>10 kDa). IC is a potential sustainable alternative for instant coffee, with low caffeine and acrylamide levels and a healthy composition of nutrients and antioxidants.

Maillard Reaction Products Modulating the Growth of Human Tumor Cells in Vitro

2003 ◽  
Vol 16 (1) ◽  
pp. 48-55 ◽  
Author(s):  
Doris Marko ◽  
Michael Habermeyer ◽  
Monika Kemény ◽  
Ulrike Weyand ◽  
Ellen Niederberger ◽  
...  
Keyword(s):  
Tumor Cells ◽  
Maillard Reaction ◽  
Human Tumor ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Human Tumor Cells

scholarly journals In vitro Antioxidant Activities of Maillard Reaction Products Produced in the Steaming Process of Polygonum multiflorum Root

2011 ◽  
Vol 6 (1) ◽  
pp. 1934578X1100600 ◽  
Author(s):  
Zhenli Liu ◽  
Yuanyan Liu ◽  
Zhimao Chao ◽  
Zhiqian Song ◽  
Chun Wang ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Maillard Reaction Products ◽  
Therapeutic Effects ◽  
Reaction Products ◽  
Polygonum Multiflorum ◽  
Main Compound

The root of Polygonum multiflorum Thunb. (Heshouwu in Chinese) is one of the most popular herbs used in traditional Chinese medicine (TCM). However, after steam processing (Zhi-heshouwu in Chinese), the root is known to have different properties and medicinal values compared with Heshouwu. Eleven volatile Maillard reaction products were identified in the extract of Zhi-heshouwu, but not in that of Heshouwu. The new products were four furanones, two furans, two nitrogen compounds, one pyran, one alcohol and one sulfur compound. The antioxidant activities were compared between the extracts from Zhi-heshouwu and Heshouwu. The results showed that the extract from Zhi-heshouwu presented a higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity than the extract from Heshouwu, with IC50 values of 0.43 mg/mL and 2.9 mg/mL, respectively ( p<0.05). The hydroxyl radical scavenging activities of the two were similar (IC50 0.98 mg/mL and 1.45 mg/mL, respectively; p > 0.05). 5-Hydroxymethyl-furfural, a main compound in the extract of Zhi-heshouwu, showed IC50 values for scavenging DPPH radicals and hydroxyl radicals of 1.6 mg/mL and 0.24 mg/mL, respectively. The antioxidant activities of the extract from Zhi-heshouwu could partly explain the different therapeutic effects of Heshouwu and Zhi-heshouwu in TCM.

In vitro cellular bioactivities of Maillard reaction products from sugar-gelatin hydrolysate of unicorn leatherjacket skin system

2016 ◽  
Vol 23 ◽  
pp. 87-94 ◽  
Author(s):  
Supatra Karnjanapratum ◽  
Yvonne C. O'Callaghan ◽  
Soottawat Benjakul ◽  
Nora M. O'Brien
Keyword(s):  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Gelatin Hydrolysate

Effect of Maillard reaction products on carbohydrate utilization—Studies in vitro and in vivo

1985 ◽  
Vol 16 (1) ◽  
pp. 37-47 ◽  
Author(s):  
Rickard Öste ◽  
Per Sjödin ◽  
Margaretha Jägerstad ◽  
Inger Björck ◽  
Arne Dahlqvist
Keyword(s):  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Carbohydrate Utilization
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