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

2016 ◽  
Vol 7 (6) ◽  
pp. 2582-2590 ◽  
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.

Formula derived Maillard reaction products in post-weaning intrauterine growth-restricted piglets induce developmental programming of hepatic oxidative stress independently of microRNA-21 and microRNA-155

2018 ◽  
Vol 9 (6) ◽  
pp. 566-572 ◽  
Author(s):  
S. Firmin ◽  
G. Elmhiri ◽  
D. Crepin ◽  
M. Souidi ◽  
M. Taouis ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Lipid Peroxidation ◽  
Maillard Reaction ◽  
Messenger Rna ◽  
Protein Carbonyl ◽  
Antioxidant Defenses ◽  
Maillard Reaction Products ◽  
Mrna Levels ◽  
Reaction Products ◽  
Intrauterine Growth

We recently reported augmentation of lipid peroxidation products in the liver of intrauterine growth-restricted (IUGR) piglets fed a high load of Maillard reaction products (MRPs) during suckling period. The underlying mechanisms of MRPs effects remain unknown. Here, we studied the long-term impact of MRPs exposure on liver oxidative status of IUGR juvenile pigs. Livers of 54-day-old pigs suckled with formula containing either a high (HHF,n=8) or a low (LHF:n=8) load of MRPs were analyzed for protein carbonylation levels , activities and messenger RNA (mRNA) expression of glutathione (GSH) and main antioxidant regulators of redox homeostasis [Superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPx) were measured. In addition, mRNA levels of miRNA-21 and miRNA-155 were measured. The liver of HHF group exhibited a high level of lipid peroxidation with significantly increased expression and activity of SOD. Further in liver of HHF group, CAT activity was decreased as compared with LHF group, though with comparable total protein carbonyl contents, GSH contents, and expression of GPx and microRNAs (miRNA-21 and miRNA-155). Our findings suggest that the potential mechanism of MRPs-mediated oxidative stress programming in liver of IUGR piglets may occur via impairment of antioxidant defenses.

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

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.

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 Properties of Maillard Reaction Products Derived from Shrimp Shell Chitosan and Xylose, Fructose or Glucose

2018 ◽  
Vol 17 (4) ◽  
pp. 445-450
Author(s):  
Nie Peng ◽  
Wei Qing-Jun ◽  
Thakur Kiran ◽  
Hu Fei ◽  
Prasad Chandan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Reaction Time ◽  
Maillard Reaction ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Reaction Conditions ◽  
Shrimp Shell ◽  
And Function

Under certain conditions, chitosans can react with different types of reducing sugars to form various final Maillard reaction products (MRPs). In this study, the optimal reaction conditions were selected, and three different final MRPs (xylose-MRPs, fructose-MRPs, glucose-MRPs) were analyzed. The structure of the three MRPs was analyzed using fluorescence, ultraviolet, and infrared spectroscopic methods, and then the antioxidant activities of the three MRPs were determined. The results showed that the three MRPs have similar structure and function, and the antioxidant activities between them have certain regularity. Antioxidant activities were ranked as follows: xylose-MRPs>fructose-MRPs>glucose-MRPs, and this order was inversely proportional to their reaction time, that is, shorter the reaction time, higher the antioxidant activity, while longer the reaction time, lower the antioxidant activity.

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