Maillard reaction products of chitosan and glucosamine: antibacterial and antioxidant activity

Maillard reactions between chitosan and glucosamine were induced by Co-60 gamma irradiation method and the antibacterial and antioxidant activities of resulting products were investigated. Briefly, a mixture of chitosan (1%) - glucosamine (0.5%) was irradiated with a dose range of 0-100 kGy. The Maillard reaction products of chitosan and glucosamine (CTS-GA MRPs) were analyzed by UV spectrophotometry, and residual glucosamine was determined by high performance liquid chromatography (HPLC). Antibacterial and antioxidant activities of the CTS-GA MRPs were investigated with radiation dose and pH by using directly contacted and ATBS•+ free radical scavenging methods. The results indicated that the CTS-GA MRPs formed at 25 kGy exhibited high antibacterial activity at both pH 5 and 7. On the other hand, antioxidant activity of CTS-GA MRPs increased with the increase of dose. The results also revealed that CTS-GA MRPs with high antimicrobial and antioxidant activities are potential candidates as preservative agents in food processing and cosmetics.

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Characterization and Antioxidant Activity of Products Derived from Xylose–Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction Time

Foods ◽

10.3390/foods8070242 ◽

2019 ◽

Vol 8 (7) ◽

pp. 242 ◽

Cited By ~ 5

Author(s):

Kun Chen ◽

Jiajia Zhao ◽

Xiaohan Shi ◽

Qayum Abdul ◽

Zhanmei Jiang

Keyword(s):

Antioxidant Activity ◽

Reaction Time ◽

Maillard Reaction ◽

Radical Scavenging ◽

Casein Hydrolysate ◽

Size Exclusion ◽

Maillard Reaction Products ◽

Reaction Products ◽

Exclusion Chromatography ◽

Initial Ph

The characterization and antioxidant activity on Maillard reaction products (MRPs) derived from xylose and bovine casein hydrolysate (BCH) was investigated at 100 °C and initial pH 8.0 as a function of reaction time. The pH values and free amino groups contents of xylose–BCH MRPs remarkably decreased with the reaction time up to 8 h, whereas their browning intensities significantly increased (p < 0.05). After 4 h of heat treatment, the fluorescence properties of xylose–BCH MRPs reached the maximum. There was a production of higher and smaller molecular substances in xylose–BCH MRPs with an increased reaction time, as analyzed by size exclusion chromatography. The 2,2-diphenyl-1-picryl-hydrazyl (DPPH) free radical scavenging capacity and ferrous reducing activity of xylose-BCH MRPs gradually increased with the reaction time extended from 0 to 8 h.

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In vitro Antioxidant Activities of Maillard Reaction Products Produced in the Steaming Process of Polygonum multiflorum Root

Natural Product Communications ◽

10.1177/1934578x1100600114 ◽

2011 ◽

Vol 6 (1) ◽

pp. 1934578X1100600 ◽

Cited By ~ 2

Author(s):

Zhenli Liu ◽

Yuanyan Liu ◽

Zhimao Chao ◽

Zhiqian Song ◽

Chun Wang ◽

...

Keyword(s):

Maillard Reaction ◽

Antioxidant Activities ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Maillard Reaction Products ◽

Therapeutic Effects ◽

Reaction Products ◽

Polygonum Multiflorum ◽

Main Compound

The root of Polygonum multiflorum Thunb. (Heshouwu in Chinese) is one of the most popular herbs used in traditional Chinese medicine (TCM). However, after steam processing (Zhi-heshouwu in Chinese), the root is known to have different properties and medicinal values compared with Heshouwu. Eleven volatile Maillard reaction products were identified in the extract of Zhi-heshouwu, but not in that of Heshouwu. The new products were four furanones, two furans, two nitrogen compounds, one pyran, one alcohol and one sulfur compound. The antioxidant activities were compared between the extracts from Zhi-heshouwu and Heshouwu. The results showed that the extract from Zhi-heshouwu presented a higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity than the extract from Heshouwu, with IC50 values of 0.43 mg/mL and 2.9 mg/mL, respectively ( p<0.05). The hydroxyl radical scavenging activities of the two were similar (IC50 0.98 mg/mL and 1.45 mg/mL, respectively; p > 0.05). 5-Hydroxymethyl-furfural, a main compound in the extract of Zhi-heshouwu, showed IC50 values for scavenging DPPH radicals and hydroxyl radicals of 1.6 mg/mL and 0.24 mg/mL, respectively. The antioxidant activities of the extract from Zhi-heshouwu could partly explain the different therapeutic effects of Heshouwu and Zhi-heshouwu in TCM.

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

Current Topics in Nutraceutical Research ◽

10.37290/ctnr2641-452x.17:445-450 ◽

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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Antioxidant Activity Improvement of Apples Juice Supplemented with Chitosan-Galactose Maillard Reaction Products

Molecules ◽

10.3390/molecules24244557 ◽

2019 ◽

Vol 24 (24) ◽

pp. 4557 ◽

Cited By ~ 1

Author(s):

Jawhar Hafsa ◽

Mohamed ali Smach ◽

Mansour Sobeh ◽

Hatem Majdoub ◽

Aziz Yasri

Keyword(s):

Antioxidant Activity ◽

Maillard Reaction ◽

Apple Juice ◽

Antioxidant Activities ◽

Reducing Power ◽

Maillard Reaction Products ◽

Reaction Products ◽

Color Differences ◽

Ft Ir

Chitosan-galactose Maillard reaction (CG) were prepared by heating at 100 °C for 3 hrs in a model system containing chitosan (CH) and 1%, 1.5% and 2% (w/v) of galactose. The results showed that the absorbance at 294 and 420 nm, the fluorescence intensity and the color differences of CG Maillard reaction products (MRPs) increased significantly with the increase of galactose concentration, which indicated the development of MRPs. In addition, FT-IR analysis showed that the degree of deacetylation of CG-MRPs was reduced with the increasing galactose ratio by the schiff base (–C=N) formation, indicating that the galactose has been attached to the amino group of chitosan. Likewise, the antioxidant activities (DPPH, chelating ability and reducing power) of CG-MRPs were investigated. Notably, the effect of galactose concentration in CG-MRPs was found to enhance the antioxidant activity, indicating that CG-2% exhibited the highest antioxidant activity in the range of 0.25–2.0 mg/mL. Furthermore, the apple juice supplemented with CG-MRPs could significantly improve the antioxidant activities, and CG-2% in apple juice showed the better antioxidant capacity at the concentration of 1.0 mg/mL. Thus, we conclude that CG-MRPs addition may greatly improve the antioxidant quality of apple juice.

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Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour

Molecules ◽

10.3390/molecules26051361 ◽

2021 ◽

Vol 26 (5) ◽

pp. 1361

Author(s):

Maria Barbara Różańska ◽

Aleksander Siger ◽

Artur Szwengiel ◽

Krzysztof Dziedzic ◽

Sylwia Mildner-Szkudlarz

Keyword(s):

Phenolic Compounds ◽

Maillard Reaction ◽

High Performance ◽

Radical Scavenging ◽

Reversed Phase ◽

Maillard Reaction Products ◽

Ionization Mass ◽

Gluten Free ◽

Reaction Products ◽

Buckwheat Flour

The formation of Maillard reaction products (MRPs) in gluten-free bread made from roasted and raw buckwheat flour was examined. The levels of phenolic compounds such as flavonoids (catechin, naringenin, quercetin, rutin, and others) and phenolic acids (like 4-hydroxybenzoic, caffeic, dihydroxybenzoic, ferulic, gallic, syringic, vanillic, and p-coumaric) were measured using reversed-phase ultra-high performance liquid chromatography-electrospray ionization mass spectrometry (RP–UHPLC–ESI-MS). Early and advanced Maillard reaction products were analyzed using HPLC, whereas spectrofluorimetric analysis was used to determine the levels of fluorescent intermediate compounds (FIC). The total levels of phenolic compounds were higher in the case of buckwheat bread prepared from roasted buckwheat flour (156 and 140 µg/g of crumb and crust, respectively). Rutin, gallic acid, and catechin were the most abundant phenolic compounds detected in roasted buckwheat bread. The roasting process resulted in significantly lower radical scavenging capacities (ABTS) of the total phenolics and flavonoids in the buckwheat bread. Taking into consideration these Maillard reaction products, we observed a significant increase in FIC level in roasted buckwheat crumb and crust (at about 40%, and 38%, respectively). At the same time, the Nε-(carboxymethyl)lysine (CML) level did not change in roasted or raw buckwheat bread crumb, though in roasted buckwheat crust the concentration of CML increased by about 21%.

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