The digestibility and performance of complementary feedingstuffs using maillard reaction products in the post weaning pig

2007 ◽  
Vol 2007 ◽  
pp. 84-84
Author(s):  
M. J. Hutchinson ◽  
M. E. E. McCann ◽  
V Beattie
Keyword(s):  
Amino Acid ◽  
Maillard Reaction ◽  
Nutritive Value ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
High Quality ◽  
Cooking Process ◽  
Weaning Pig ◽  
And Performance

The addition of ‘high quality’ complementary feedingstuffs to the diet of the post weaning pig can positively impact on growth and lean muscle deposition. The Maillard Reaction bonds amino acid and sugar molecules together, and is one of the major pathways in the chemical changes that occur in the cooking process. Cooking of feedingstuffs has been shown to improve the digestibility and nutritive value of a diet (Pickford et al, 1992). In this study, lysine (Lys), methionine (Met) and threonine (Thr) where chemically reacted with sugar molecules to give in vitro early Maillard Reaction Products (MRP). The aim of this study was to assess what effect the addition of a solution of these MRPs to a complementary feedingstuff (Matan XL) would have on overall diet digestibility and subsequent piglet performance.

scholarly journals Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition

2015 ◽  
Vol 2015 ◽  
pp. 1-6 ◽  
Author(s):  
Nahid Tamanna ◽  
Niaz Mahmood
Keyword(s):  
Maillard Reaction ◽  
Food Processing ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Health And Nutrition ◽  
Almost Everywhere ◽  
Cooking Process ◽  
Nonenzymatic Browning ◽  
Processing Effects ◽  
Baking Industry

Maillard reaction produces flavour and aroma during cooking process; and it is used almost everywhere from the baking industry to our day to day life to make food tasty. It is often called nonenzymatic browning reaction since it takes place in the absence of enzyme. When foods are being processed or cooked at high temperature, chemical reaction between amino acids and reducing sugars leads to the formation of Maillard reaction products (MRPs). Depending on the way the food is being processed, both beneficial and toxic MRPs can be produced. Therefore, there is a need to understand the different types of MRPs and their positive or negative health effects. In this review we have summarized how food processing effects MRP formation in some of the very common foods.

scholarly journals Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and Acrylamide

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 620 ◽  
Author(s):  
Amaia Iriondo-DeHond ◽  
Ana Sofía Elizondo ◽  
Maite Iriondo-DeHond ◽  
Maria Belén Ríos ◽  
Romina Mufari ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Antioxidant Properties ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
High Fiber ◽  
Chemical Indicators ◽  
Safety And Health ◽  
Health Promoting ◽  
First Time

Our research aimed to evaluate the formation of Maillard reaction products in sun-dried coffee cascara and their impact on the safety and health promoting properties of a novel beverage called “Instant Cascara” (IC) derived from this coffee by-product. Maillard reaction products in sun-dried coffee cascara have never been reported. “Instant Cascara” (IC) extract was obtained by aqueous extraction and freeze-drying. Proteins, amino acids, lipids, fatty acid profile, sugars, fiber, minerals, and vitamins were analyzed for its nutritional characterization. Acrylamide and caffeine were used as chemical indicators of safety. Colored compounds, also called melanoidins, their stability under 40 °C and in light, and their in vitro antioxidant capacity were also studied. A safe instant beverage with antioxidant properties was obtained to which the following nutritional claims can be assigned: “low fat”, “low sugar” “high fiber” and “source of potassium, magnesium and vitamin C”. For the first time, cascara beverage color was attributed to the presence of antioxidant melanoidins (>10 kDa). IC is a potential sustainable alternative for instant coffee, with low caffeine and acrylamide levels and a healthy composition of nutrients and antioxidants.

Antioxidant activity and inhibitory effects of 2-hydroxy-3-methylcyclopent-2-enone isolated from ribose–histidine Maillard reaction products on aldose reductase and tyrosinase

2018 ◽  
Vol 9 (3) ◽  
pp. 1790-1799 ◽  
Author(s):  
Seung Hwan Hwang ◽  
Zhiqiang Wang ◽  
Hong-Won Suh ◽  
Soon Sung Lim
Keyword(s):  
Antioxidant Activity ◽  
Amino Acid ◽  
Functional Properties ◽  
Aldose Reductase ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Inhibitory Effects

This study aimed to better understand the functional properties of ribose and 20 amino acid Maillard reaction products (MRPs).

Maillard Reaction Products Modulating the Growth of Human Tumor Cells in Vitro

2003 ◽  
Vol 16 (1) ◽  
pp. 48-55 ◽  
Author(s):  
Doris Marko ◽  
Michael Habermeyer ◽  
Monika Kemény ◽  
Ulrike Weyand ◽  
Ellen Niederberger ◽  
...  
Keyword(s):  
Tumor Cells ◽  
Maillard Reaction ◽  
Human Tumor ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Human Tumor Cells
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