Antioxidant capacity of Maillard reaction products’ fractions with different molecular weight distribution from chicken bone hydrolysate - galactose system

2017 ◽  
Vol 52 (7) ◽  
pp. 1632-1638 ◽  
Author(s):  
Xiaohua Nie ◽  
Liming Zhao ◽  
Joe M. Regenstein ◽  
Dan Xu ◽  
Xianghe Meng
Keyword(s):  
Molecular Weight ◽  
Antioxidant Capacity ◽  
Molecular Weight Distribution ◽  
Maillard Reaction ◽  
Weight Distribution ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Chicken Bone ◽  
Different Molecular Weight

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 Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside

Molecules ◽  
2019 ◽  
Vol 24 (5) ◽  
pp. 982 ◽  
Author(s):  
Małgorzata Starowicz ◽  
Georgios Koutsidis ◽  
Henryk Zieliński
Keyword(s):  
Antioxidant Capacity ◽  
Volatile Compounds ◽  
Maillard Reaction ◽  
Furfuryl Alcohol ◽  
Solid Phase ◽  
Future Application ◽  
Volatile Fraction ◽  
Maillard Reaction Products ◽  
Bakery Products ◽  
Reaction Products

The Maillard reaction (MR) is responsible for the development of color, taste and aroma in bakery products though the formation of numerous aroma compounds such as pyrazines, pyrroles and aldehydes, nonvolatile taste active compounds and melanoidins. In this article, we investigate the effect of quercetin 3β-D-rutinoside (rutin) supplementation, at the level of 5–50 mg per 100 g, of rye-buckwheat biscuits on the formation of phenolics and volatile Maillard reaction products (MRPs) such as pyrazines, furfuryl alcohol and furfural, determined by headspace solid phase microextraction followed by gas chromatography–mass spectrometry (HS-SPME/GC–MS), in addition to the effect on the antioxidant capacity. The study confirmed that rutin was stable under baking conditions as showed by its content in rye-buckwheat biscuits. Supplementation of biscuits with increasing amounts of rutin resulted in the progressive increase of total phenolics and antioxidant capacity measured by DPPH and OxHLIA assays, but it had no effect on their sensory quality. From the eighteen compounds identified by HS-SPME/GC–MS in the volatile fraction of biscuits were quantitated as a compounds-of-interest: methylpyrazine, ethylpyrazine, 2,3-; 2,5- and 2,6-dimethylpyrazines, as well as furfural, furfuryl alcohol and hexanal. The rutin supplementation of biscuits might be one of the factors to influence the formation of both desirable volatile compounds and undesirable toxic compounds. In conclusion, this study indicates for the significant role of polyphenols on the formation of volatile compounds in biscuits with possible future application in the development of healthy bakery products with high antioxidant capacity.

Influence and mechanism of different molecular weight organic molecules in natural water on ultrafiltration membrane fouling reversibility

RSC Advances ◽  
2016 ◽  
Vol 6 (86) ◽  
pp. 83456-83465 ◽  
Author(s):  
Weiguang Sun ◽  
Jun Nan ◽  
Jia Xing ◽  
Jiayu Tian
Keyword(s):  
Molecular Weight ◽  
Molecular Weight Distribution ◽  
Natural Water ◽  
Weight Distribution ◽  
Membrane Fouling ◽  
Organic Molecules ◽  
Ultrafiltration Membrane ◽  
Ultrafiltration Membrane Fouling ◽  
Different Molecular Weight

To investigate the influence of different molecular weight distribution to UF membrane fouling, NOM in natural water was fractionated into five components based on their size and their potential to develop the membrane fouling was conducted.

Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose

2010 ◽  
Vol 120 (2) ◽  
pp. 505-511 ◽  
Author(s):  
Feng-Lin Gu ◽  
Jin Moon Kim ◽  
Shabbar Abbas ◽  
Xiao-Ming Zhang ◽  
Shu-Qin Xia ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Antioxidant Activity ◽  
High Molecular Weight ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products

Effect of substrate type on sensory characteristics and antioxidant capacity of sunflower Maillard reaction products

2014 ◽  
Vol 240 (5) ◽  
pp. 939-960 ◽  
Author(s):  
Eric Karangwa ◽  
Xiaoming Zhang ◽  
Nicole Murekatete ◽  
Kingsley Masamba ◽  
Linda Virginie Raymond ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Maillard Reaction ◽  
Sensory Characteristics ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Substrate Type
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