On the time behaviour of the concentration of pyrazinium radical cations in the early stage of the Maillard reaction

2007 ◽  
Vol 67 (5) ◽  
pp. 1161-1168 ◽  
Author(s):  
Reinhard Stoesser ◽  
Jeannette Klein ◽  
Simone Peschke ◽  
Andrea Zehl ◽  
Bettina Cämmerer ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Early Stage ◽  
Radical Cations ◽  
Time Behaviour

Evidence against the formation of 2-amino-6-(2-formyl-5-hydroxymethyl-pyrrol-l-yl)-hexanoic acid ('pyrraline') as an early-stage product or advanced glycation end product in non-enzymic protein glycation

1993 ◽  
Vol 84 (1) ◽  
pp. 87-93 ◽  
Author(s):  
Patricia R. Smith ◽  
Hanif H. Somani ◽  
Paul J. Thornalley ◽  
Jonathan Benn ◽  
Peter H. Sonksen
Keyword(s):  
Maillard Reaction ◽  
Early Stage ◽  
Hexanoic Acid ◽  
Protein Glycation ◽  
Advanced Glycation ◽  
Keyhole Limpet Haemocyanin ◽  
Advanced Glycation End Product ◽  
Physiological Conditions

1. It has been suggested that 2-amino-6-(2-formyl-5-hydroxymethyl-pyrrol-l-yl)-hexanoic acid ('pyrraline') is formed as an advanced glycation end product in the Maillard reaction under physiological conditions. Antibodies were raised to caproyl-pyrraline linked to keyhole-limpet haemocyanin and were used to develop an e.l.i.s.a. and Western blotting system for the specific detection of pyrraline in samples in vivo and in vitro. 2. Human serum albumin was isolated from the serum samples of diabetic and non-diabetic subjects. Pyrraline was not detected (<1.2 pmol) in any of the samples, indicating that it was not a major advanced glycation end product in vivo. 3. BSA was incubated separately with D-glucose and a model fructosamine, N-(l-deoxy-D-fructos-l-yl)-hippuryl-lysine, under physiological conditions for 30 days. Aliquots removed from the incubations at 5 day intervals contained no detectable pyrraline, indicating that pyrraline was not an early-stage product of the Maillard reaction in vitro. 4. The model fructosamine, N>-(1-deoxy-D-fructos-l-yl)-hippuryl-lysine, was incubated at pH 7.4 and 37°C for 25 days during which it degraded to hippuryl-lysine and N>-carboxymethyl-hippuryl-lysine. Aliquots were removed at 5 day intervals and assayed for pyrraline. None was detected (<23 pmol/ml) in the course of the degradation of the fructosamine (400 nmol/ml degraded), indicating that pyrraline was not a major product of the degradation of fructosamine under physiological conditions in vitro. 5. We conclude that pyrraline is not a major intermediate or advanced glycation end product in the Maillard reaction under physiological conditions in vitro and in vivo. A previous report of immunoassay of pyrraline may have given positive results because of non-specific antibodies raised to impure hapten.

Chemiluminescence Developed at An Early Stage of the Maillard Reaction

2005 ◽  
pp. 88-94
Author(s):  
Mitsuo Namiki ◽  
Michiko Oka ◽  
Miki Otsuka ◽  
Teruo Miyazawa ◽  
Kenshiro Fujimoto ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Early Stage

Key intermediates in early stage Maillard reaction: kinetic analysis

2002 ◽  
Vol 1245 ◽  
pp. 469-470 ◽  
Author(s):  
Sara I.F.S Martins ◽  
Martinus A.J.S van Boekel
Keyword(s):  
Kinetic Analysis ◽  
Maillard Reaction ◽  
Reaction Kinetic ◽  
Early Stage

Weak chemiluminescence at an early stage of the Maillard reaction

1993 ◽  
Vol 41 (10) ◽  
pp. 1704-1709 ◽  
Author(s):  
Mitsuo. Namiki ◽  
Michiko. Oka ◽  
Miki. Otsuka ◽  
Teruo. Miyazawa ◽  
Kenshiro. Fujimoto ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Early Stage

Radical-Scavenging Activity and Brightly Colored Pigments in the Early Stage of the Maillard Reaction

2002 ◽  
Vol 67 (1) ◽  
pp. 93-96 ◽  
Author(s):  
M. Murakami ◽  
A. Shigeeda ◽  
K. Danjo ◽  
T. Yamaguchi ◽  
H. Takamura ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Early Stage ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity

scholarly journals Characterization, Variables, and Antioxidant Activity of the Maillard Reaction in a Fructose–Histidine Model System

Molecules ◽  
2018 ◽  
Vol 24 (1) ◽  
pp. 56 ◽  
Author(s):  
Pengli Liu ◽  
Xiaoming Lu ◽  
Ningyang Li ◽  
Zhenjia Zheng ◽  
Xuguang Qiao
Keyword(s):  
Maillard Reaction ◽  
Fluorescence Spectra ◽  
Ph Value ◽  
Early Stage ◽  
Condensation Reaction ◽  
Model System ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Reactant Concentration ◽  
Initial Ph

Fructose and its polysaccharides are widely found in fruits and vegetables, with the Maillard reaction of fructose affecting food quality. This study aimed to investigate the Maillard reaction of fructose using a fructose–histidine model system. The reaction process was characterized using fluorescence spectroscopy and ultraviolet spectroscopy. The effects of temperature, initial reactant concentration, initial fructose concentration, initial histidine concentration, and initial pH value on the different stages of the Maillard reaction were studied. Reactant reduction, ultraviolet and fluorescence spectra, acetic acid content, 5-hydroxymethylfurfural (5-HMF) content, and browning intensity were evaluated. The results showed that increasing the temperature and reactant concentration promoted the condensation reaction of fructose and amino acid in the early stage, the formation of intermediate products with ultraviolet absorption and fluorescence in the intermediate stage, and the formation of pigment in the final stage. The 5-HMF concentration decreased with increasing histidine concentration and initial pH value. Changes in the shape of ultraviolet and fluorescence spectra showed that the initial pH value affected not only the reaction rate, but also the intermediate product types. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging rate of the Maillard reaction products increased with increasing temperature, reactant concentration, and initial pH value.

Factors influencing the early stage of the Maillard reaction

2002 ◽  
Vol 1245 ◽  
pp. 395-396 ◽  
Author(s):  
Mitsugu Akagawa ◽  
Takashi Miura ◽  
Kyozo Suyama
Keyword(s):  
Maillard Reaction ◽  
Early Stage ◽  
Factors Influencing

scholarly journals Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Małgorzata Przygodzka ◽  
Henryk Zieliński ◽  
Zuzana Ciesarová ◽  
Kristina Kukurová ◽  
Grzegorz Lamparski
Keyword(s):  
Phenolic Compounds ◽  
Maillard Reaction ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Early Stage ◽  
Antioxidant Properties ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Browning Index ◽  
Available Lysine

The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR) products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix addition revealed the highest overall quality values. Cakes enriched with cloves, allspice, and spice mix showed the highest rutin content and almost threefold higher available lysine contents whereas cakes enhanced with mix, cloves, and cinnamon were the richest source of phenolic compounds. The highest antioxidant capacity showed cakes with cloves and spice mix. The furosine, a marker of early stage of MR, was decreased in cakes with cloves, allspice, spice mix, and vanilla whereas fluorescent intermediatory compounds were reduced in cakes enhanced with cloves, allspice, and cinnamon. In contrast, browning index was increased as compared to cakes without spices. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix addition. The presence of cloves, allspice, and vanilla in cake formula was the most efficient in acrylamide strategy. It can be suggested that cloves, allspice, and vanilla might be used for production of safety and good quality cakes.

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