Maillard reaction products (MRPs), both crude and fractionated, were assessed for antioxidant potential using cell-free, in vitro 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, Fenton reaction induced deoxyribose degradation and oxygen radical absorbance capacity-fluorescein (ORACFL) chemical assays. All MRPs displayed various affinities to scavenge free radicals generated in different reaction media and using different reactive oxygen species (ROS) substrates. High molecular weight MRPs consistently showed the greatest (P < 0.05) antioxidant potential in chemical assays. Repeating these tests in Caco-2 cells with both reactive oxygen and nitrogen (RNS) intracellular assays revealed that the low molecular weight components (LMW) were most effective at inhibiting oxidation and inflammation. In particular, a glucose-lysine (Glu-Lys) mixture heated for 60 min had marked intracellular antioxidant activity and nitric oxide (NO) and interleukin-8 (IL-8) inhibitory activities compared to other MRPs (P < 0.05). Further studies employing ultrafiltration, ethyl acetate extraction, and semipreparative high-performance liquid chromatography (HPLC) produced a bioactive fraction, termed F3, from heated Glu-Lys MRP. F3 inhibited NO, inducible nitric oxide synthetase (iNOS), and IL-8 in interferon γ (IFN-γ)- and phorbol ester (PMA)-induced Caco-2 cells. F3 modified several gene expressions involved in the NF-κB signaling pathway. Two components, namely, 5-hydroxymethyl-2-furfural (HMF) and 5-hydroxymethyl-2-furoic acid (HMFA), were identified in the F3 fraction, with an unidentified third component comprising a major portion of the bioactivity. The results show that MRP components have bioactive potential, especially in regard to suppressing oxidative stress and inflammation in IFN-γ- and PMA-induced Caco-2 cells.
Black
garlic is a new garlic product produced through fermentation
of fresh garlic and is very popular in Asia countries due to its health
benefits. Its key aroma-active compounds were characterized by gas
chromatography–olfactometry–mass spectrometry (GC-O-MS),
gas chromatography–time-of-flight mass spectrometry (GC-TOFMS),
and sensory evaluation. In total 52 aroma compounds were identified,
and 15 of them with high flavor dilution (FD) factors based on aroma
extract dilution analysis (AEDA) were selected and quantitated. Finally,
9 key aroma-active compounds, including acetic acid (sour), allyl
methyl trisulfide (cooked garlic), Furaneol (caramel), diallyldisulfide
(garlic), diallyltrisulfide (sulfur), (E,Z)-2,6-nonadien-1-ol (cucumber), 3-methylbutanoic acid (sweat),
5-heptyldihydro-2(3H)-furanone (apricot), and diallyl
sulfide (garlic), were determined through aroma recombination and
omission experiment. In addition to the sulfur-containing compounds,
heterocyclic compounds were the major aroma contributors in black
garlic. Sensory evaluation revealed that the flavor profile of black
garlic mainly consisted of sulfur, sour, sweet, fresh, sauce, gasoline,
and roasted odors.
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