Chemical and Biological Effects of Maillard Reaction Products

ISBN-13: 9783639176896 / Angielski / Miękka / 2009 / 220 str.

Hao Jing

Opis

There were significant differences between chemical characteristics of ribose (Rib)-, glucose (Glc)-, and fructose (Fru)-lysine (Lys) Maillard reaction products (MRPs). Rib was the most reactive sugar and exerted the greatest change in Maillard-reaction (MR), followed by Glc and Fru in the sugar-Lys model. All three sugar-Lys MRPs not only exhibited strong free radical scavenging activity in chemical systems, but also protected intestinal Caco-2 cells from injury caused by oxidants and transition metal ions. Different chemical characteristics of MRPs generated by the three sugars could not be associated with distinct antioxidant properties in most cases. While antioxidant activities were apparent for whole MRP mixtures, ethanol precipitates (i.e., HMW fraction), more so than ethanol extracts (i.e., LMW fraction), were mainly responsible for scavenging HO and DPPH radicals and protecting against both ferrous ion- and cupric ion- induced cytotoxicity. Free radical scavenging activities of MRPs were influenced not only by high and low molecular fractions, but also by the source of ROS present in the reaction environment.

O autorze

Dr. Hao Jing is a full professor of Nutrition and Food safety in
the College of Food Science and Nutritional Engineering at the
China Agriculture University. He received M.D. in 1982 from
Najing Medical University, Ph.D.in 1993 from Beijing Medical
University, second Ph.D. degree in 2003 from the University of
British Columbia, Canada.