Anti-inflammatory effect of glucose-lysine Maillard reaction products on intestinal inflammation model in vivo

2017 ◽  
Vol 52 ◽  
pp. 324-332 ◽  
Author(s):  
Chung-Oui Hong ◽  
Chae Hong Rhee ◽  
Min Cheol Pyo ◽  
Kwang-Won Lee
Keyword(s):  
Maillard Reaction ◽  
Intestinal Inflammation ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Inflammation Model ◽  
Anti Inflammatory ◽  
Effect Of Glucose ◽  
Inflammatory Effect

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.

Effect of glucose-lysine Maillard reaction products on bacterial and mammalian cell mutagenesis

1993 ◽  
Vol 41 (12) ◽  
pp. 2353-2358 ◽  
Author(s):  
David D. Kitts ◽  
Chiu H. Wu ◽  
Hans F. Stich ◽  
William D. Powrie
Keyword(s):  
Mammalian Cell ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Effect Of Glucose

In vivo effects of Maillard reaction products derived from biscuits

2016 ◽  
Vol 196 ◽  
pp. 204-210 ◽  
Author(s):  
Mariela Patrignani ◽  
Gustavo Juan Rinaldi ◽  
Cecilia Elena Lupano
Keyword(s):  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
In Vivo Effects

Inhibition of acrylamide toxicity in vivo by Arginine-Glucose Maillard reaction products

2021 ◽  
pp. 112315
Author(s):  
Benyang Wu ◽  
Xiaoyan Chai ◽  
Aiming He ◽  
Zhen Huang ◽  
Sheng Chen ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products

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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