The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread

The aim of this study was to develop a white bread with improved nutrient contents and reduced levels of potentially harmful Maillard reaction products.

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Antioxidant properties of formula derived Maillard reaction products in colons of intrauterine growth restricted pigs

Food & Function ◽

10.1039/c5fo01551k ◽

2016 ◽

Vol 7 (6) ◽

pp. 2582-2590 ◽

Cited By ~ 3

Author(s):

Ghada Elmhiri ◽

Dounia Hamoudi ◽

Samir Dou ◽

Narges Bahi-Jaber ◽

Julie Reygnier ◽

...

Keyword(s):

Oxidative Stress ◽

Maillard Reaction ◽

Antioxidant Properties ◽

Maillard Reaction Products ◽

Reaction Products ◽

Intrauterine Growth ◽

The Impact ◽

And Oxidative Stress

The present study has been conducted to evaluate the impact of the consumption of high MRP formula on changes in the microbiota and oxidative stress in the colon of IUGR piglets.

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Effect of a “Fast Food” Diet on the Urinary Excretion of Maillard Reaction Products

Czech Journal of Food Sciences ◽

10.17221/1101-cjfs ◽

2009 ◽

Vol 27 (Special Issue 1) ◽

pp. S160-S162

Author(s):

A. Förster ◽

C. Börner ◽

T. Henle

Keyword(s):

Urinary Excretion ◽

Maillard Reaction ◽

Fast Food ◽

Maillard Reaction Products ◽

Reaction Products ◽

Daily Diet ◽

The Individual ◽

The Impact ◽

Basic Level ◽

Usual Diet

The impact of a diet consisting mainly of “fast food” on the urinary excretion of glycation compounds compared to a usual diet was studied. 9 volunteers followed a well defined diet, starting with one day of individual diet of choice followed by four days of “fast food” embedded in two day periods of MRP-free diet. 24 h-urine samples were collected and analysed for contents of free Amadori product and pyrraline. Urinary excretion of the glycation compounds decreased by 70% to a basic level as a consequence of the MRP-free diet. The following “fast food diet” lead to an increase in excretion of both lysine derivatives, giving evidence for no significant differences between the urinary MRP contents after the individual diets and the “fast food diet”. In summary, our data confirm, that urinary excretion of glycation compounds is affected by the daily diet. Consumption of a “fast food diet” did not lead to an increased urinary excretion of MRPs compared to the diets usually followed by the participants.

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The study on the impact of lysine‐sugar Maillard reaction products on human intestinal microbiome (1042.9)

The FASEB Journal ◽

10.1096/fasebj.28.1_supplement.1042.9 ◽

2014 ◽

Vol 28 (S1) ◽

Author(s):

Chung‐Oui Hong ◽

Yun‐Chang Koo ◽

Mi‐Hyun Nam ◽

Sung‐Yong Yang ◽

Kwang‐Won Lee

Keyword(s):

Maillard Reaction ◽

Intestinal Microbiome ◽

Maillard Reaction Products ◽

Reaction Products ◽

The Impact

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Quantification of Maillard reaction products in animal feed

European Food Research and Technology ◽

10.1007/s00217-019-03406-w ◽

2019 ◽

Vol 246 (1) ◽

pp. 253-256

Author(s):

Thomas Hofmann ◽

Anne Christin Engling ◽

Siriwan Martens ◽

Olaf Steinhöfel ◽

Thomas Henle

Keyword(s):

Heat Treatment ◽

Maillard Reaction ◽

Nutritional Quality ◽

Animal Feed ◽

Maillard Reaction Products ◽

Reaction Products ◽

Carboxymethyl Lysine ◽

Technological Processing ◽

The Impact

AbstractIndividual Maillard reaction products (MRPs), namely furosine, which is formed from Amadori product of lysine during acid hydrolysis, as well as N-ε-(carboxymethyl)lysine (CML), pyrraline and the arginine derivative MG-H1 (methylglyoxal-derived hydroimidazolone 1) were quantified in 78 samples of animal feed, belonging to 17 different feed types. The concentrations of the MRPs were dependent on the heat treatment during processing. Within similar feed types, significant differences in concentrations could be observed. MRPs can be suitable indicators to evaluate the impact of technological processing on the nutritional quality of animal feed.

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