Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein–glucose model system as influenced by pH

2007 ◽  
Vol 100 (2) ◽  
pp. 669-677 ◽  
Author(s):  
Wittayachai Lertittikul ◽  
Soottawat Benjakul ◽  
Munehiko Tanaka
Keyword(s):  
Plasma Protein ◽  
Maillard Reaction ◽  
Antioxidative Activity ◽  
Model System ◽  
Maillard Reaction Products ◽  
Reaction Products

The interaction of metal ions with Maillard reaction products in a lactose–glycine model system

2009 ◽  
Vol 42 (3) ◽  
pp. 331-336 ◽  
Author(s):  
Danutė Teresė Ramonaitytė ◽  
Milda Keršienė ◽  
An Adams ◽  
Kourosch Abbaspour Tehrani ◽  
Norbert De Kimpe
Keyword(s):  
Metal Ions ◽  
Maillard Reaction ◽  
Model System ◽  
Maillard Reaction Products ◽  
Reaction Products

Antimutagenic Effect of Maillard Reaction Products Prepared from Glucose and Tryptophan

1992 ◽  
Vol 55 (8) ◽  
pp. 615-619 ◽  
Author(s):  
GOW-CHIN YEN ◽  
JEN-DAN LII
Keyword(s):  
Maillard Reaction ◽  
Antioxidative Activity ◽  
Reducing Power ◽  
Molar Ratio ◽  
Maillard Reaction Products ◽  
Alkaline Ph ◽  
Reaction Products ◽  
Reaction Conditions ◽  
Antimutagenic Effect ◽  
Effect Of Glucose

The antimutagenicity of Maillard reaction products (MRPs) prepared by refluxing D-glucose and L-tryptophan under various reaction conditions was determined by means of the Ames test. The dose of MRPs with 5 mg per plate showed no toxicity, and mutagenicity to Salmonella typhimurium TA98 and TA100 was used for antimutagenic assay. The mutagenicity of 2-amino-3-methylimidazo (4,5-f) quinoline (IQ) and 2-amino-6-methyldipyrido (1,2-a:3′,2′-d) imidazole (Glu-P-1) toward TA98 was markedly reduced by the addition of glucose-tryptophan MRPs, whereas the mutagenicity of 4-nitroquinoline-N-oxide (NQNO) was not inhibited. The mutagenicity of IQ, Glu-P-1, and NQNO toward TA100 was also markedly reduced by glucose-tryptophan MRPs, but the mutagenicity of NQNO was only slightly inhibited. Greater antimutagenic effects of glucose-tryptophan MRPs were found when these materials were prepared at an alkaline pH. The optimum combinations of reaction conditions for obtaining antimutagenic MRPs to IQ were glucose-tryptophan molar ratio = 0.5:0.25 at pH 9.0 for 5 and 10 h, molar ratio = 0.5:0.5 at pH 11.0 for 10 h, and molar ratio = 1.0:0.25 at pH 7.0 for 15 h and at pH 11.0 for 15 h. The antimutagenic effect of glucose-tryptophan MRPs to IQ and Glu-P-1 was well correlated with their browning intensity, reducing power, and antioxidative activity. The antimutagenicity of glucose-tryptophan MRPs might be due to both desmutagenic and bio-antimutagenic effects.

Formation of coloured Maillard reaction products in a gluten-glucose model system

1999 ◽  
Vol 66 (3) ◽  
pp. 293-299 ◽  
Author(s):  
Vincenzo Fogliano ◽  
Simona Maria Monti ◽  
Teresa Musella ◽  
Giacomino Randazzo ◽  
Alberto Ritieni
Keyword(s):  
Maillard Reaction ◽  
Model System ◽  
Maillard Reaction Products ◽  
Reaction Products

LC/MS Analysis and Antioxidative Efficiency of Maillard Reaction Products from a Lactose−Lysine Model System

1999 ◽  
Vol 47 (4) ◽  
pp. 1506-1513 ◽  
Author(s):  
Simona Maria Monti ◽  
Alberto Ritieni ◽  
Giulia Graziani ◽  
Giacomino Randazzo ◽  
Luisa Mannina ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Model System ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Ms Analysis

Antioxidative activity of heterocyclic compounds formed in Maillard reaction products

2002 ◽  
Vol 1245 ◽  
pp. 335-340 ◽  
Author(s):  
Kenichi Yanagimoto ◽  
Kwang-Geun Lee ◽  
Hirotomo Ochi ◽  
Takayuki Shibamoto
Keyword(s):  
Maillard Reaction ◽  
Heterocyclic Compounds ◽  
Antioxidative Activity ◽  
Maillard Reaction Products ◽  
Reaction Products
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