Lipids Promote Glycated Phospholipid Formation by Inducing Hydroxyl Radicals in a Maillard Reaction Model System

2019 ◽  
Vol 67 (28) ◽  
pp. 7961-7967 ◽  
Author(s):  
Lipeng Han ◽  
Qingna Lin ◽  
Guoqin Liu ◽  
Dongxue Han ◽  
Li Niu ◽  
...  
Keyword(s):  
Hydroxyl Radicals ◽  
Maillard Reaction ◽  
Reaction Model ◽  
Model System

Kinetic study on the generation of furosine and pyrraline in a Maillard reaction model system of d-glucose and l-lysine

2020 ◽  
Vol 317 ◽  
pp. 126458 ◽  
Author(s):  
Hang Yu ◽  
Qili Zhong ◽  
Yunfei Xie ◽  
Yahui Guo ◽  
Yuliang Cheng ◽  
...  
Keyword(s):  
Kinetic Study ◽  
Maillard Reaction ◽  
Reaction Model ◽  
Model System

scholarly journals Determination of Acrylamide Formed in Asparagine/d-Glucose Maillard Model Systems by Using Gas Chromatography with Headspace Solid-Phase Microextraction

2006 ◽  
Vol 89 (1) ◽  
pp. 149-153 ◽  
Author(s):  
Ahmed H El-Ghorab ◽  
Kazutoshi Fujioka ◽  
Takayuki Shibamoto
Keyword(s):  
Gas Chromatography ◽  
Maillard Reaction ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Reaction Model ◽  
Model System ◽  
Model Systems ◽  
Headspace Solid Phase Microextraction ◽  
Nitrogen Phosphorus

Abstract A gas chromatographic method, along with a headspace solid-phase microextraction (HS-SPME), was developed for the determination of acrylamide formed in Maillard reaction model systems. The developed method was validated by liquid chromatography/mass spectrometry. A headspace sample was collected from an aqueous acrylamide solution (100 μg/mL) by SPME and directly injected into a gas chromatograph equipped with a nitrogen-phosphorus detector. The recovery of acrylamide from an aqueous solution was satisfactory, i.e, >93% under the conditions used. Acrylamide formed in an asparagine/d-glucose (molar ratio, 1/2) Maillard reaction model system heated at 150 and 170C for 20 min was collected and analyzed by the newly developed method using gas chromatography with nitrogen-phosphorus detection and HS-SPME. The amounts of acrylamide were 318 33 μg/g asparagine from a sample heated at 150C and 3329 176 g/g asparagine from a sample heated at 170C. Addition of cysteamine or glutathione to the above model system reduced acrylamide formation. Acrylamide formation was not observed when cysteamine or glutathione was added to asparagine in the above model systems to obtain equimolar concentrations of both compounds. This newly developed method is simple and sensitive, and requires no solvent extraction.

Correlation of methylglyoxal with acrylamide formation in fructose/asparagine Maillard reaction model system

2008 ◽  
Vol 108 (3) ◽  
pp. 885-890 ◽  
Author(s):  
Yuan Yuan ◽  
Guanghua Zhao ◽  
Fang Chen ◽  
Jie Liu ◽  
Jihong Wu ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Reaction Model ◽  
Model System ◽  
Acrylamide Formation

Hydroxyl radical induced by lipid in Maillard reaction model system promotes diet-derived Nε-carboxymethyllysine formation

2013 ◽  
Vol 60 ◽  
pp. 536-541 ◽  
Author(s):  
Lipeng Han ◽  
Lin Li ◽  
Bing Li ◽  
Di Zhao ◽  
Yuting Li ◽  
...  
Keyword(s):  
Hydroxyl Radical ◽  
Maillard Reaction ◽  
Reaction Model ◽  
Model System
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