A diet rich in Maillard reaction products protects LDL against copper induced oxidation ex vivo, a human intervention trial

Dittrich, Ralf; Dragonas, Charalampos; Kannenkeril, Dennis; Hoffmann, Inge; Mueller, Andreas; Beckmann, Matthias W.; Pischetsrieder, Monika

doi:10.1016/j.foodres.2009.04.007

Cited by 33 publications

(25 citation statements)

References 67 publications

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“…The first evidence that food-derived Maillard reaction products elicit anti-peroxidative properties in humans was reported by Dittrich et al [43] . The authors delivered to eight human subjects a diet containing food rich in MRP.…”

Section: In Vivo Evidence Of Coffee Melanoidins As Inhibitors Of Lipimentioning

confidence: 99%

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Melanoidins from Coffee and Lipid Peroxidation

Tagliazucchi

2015

Coffee in Health and Disease Prevention

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Dietary lipid oxidation products are thought to be an important risk factor in the development of cardiovascular diseases. Lipid oxidation products may be already present in oxidized food and they may be generated during digestion of highly oxidizable food such as meat. In vitro and in vivo studies are consistent for a role of coffee high molecular weight melanoidins in the prevention of oxidative damage. Since coffee melanoidins are poorly bioavailable, the gastro-intestinal tract itself might constitute their main biological site of action where they reach high concentrations following coffee consumption. In the stomach they inhibit the peroxidation of meat lipids, decreasing the synthesis of hydroperoxides and secondary lipoxidation products. The reduction in the formation of these pro-atherogenic compounds has been shown to be followed by a decrease in their absorption in the human volunteers. The ability of coffee melanoidins to inhibit lipid peroxidation may contribute to their health benefits, since dietary oxidized lipid and advanced lipid oxidation endproducts are involved in the development of atherosclerosis and other diseases.

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Section: In Vivo Evidence Of Coffee Melanoidins As Inhibitors Of Lipimentioning

confidence: 99%

“…Coffee melanoidins were also tested for their ability to inhibit copper induced oxidation of human LDL [43] . LDL oxidation was spectrophotometrically monitored by measuring the formation of conjugated diene at 234 nm.…”

Section: Loo• + M-oh → Looh + M-o• (1)mentioning

confidence: 99%

Melanoidins from Coffee and Lipid Peroxidation

Tagliazucchi

2015

Coffee in Health and Disease Prevention

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“…Some compounds with low molecular weight in MRPs even display stronger antioxidant capacity than the pure melanoidins (Rufián‐Henares & Morales, ). The small molecules such as reductone and heterocyclic compounds formed during the intermediate stage of Maillard reaction make an important contribution to the antioxidant activity (Hwang, Kim, Woo, Lee, & Jeong, ; Wang, Bao, & Chen, ), and their antioxidant activity is hypothesized to be due to the donation of a hydrogen atom or the high density of π electron cloud of the molecules (Dittrich et al., ). Chuyen, Ijichi, Umetsu, and Moteki () have discovered that the ARPs in the brownish Japanese soybean paste (Miso) have a strong ability for scavenging the reactive oxygen species in the livers of rats, and prove their antioxidant capacity in vivo as well as that of melanoidins.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity In Vitro of N‐(1‐deoxy‐α‐d‐xylulos‐1‐yl)‐Phenylalanine: Comparison Among Maillard Reaction Intermediate, End‐Products and Xylose‐Phenylalanine

Cui

Hayat

Zhang

2019

Journal of Food Science

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The Maillard reaction end-products (MRPs) and intermediate (MRI,phenylalanine) derived from xylose (Xyl) and phenylalanine (Phe) model system were synthesized in an aqueous medium, and their antioxidant activity was evaluated. Both the MRPs and N-(1-deoxy-α-d-xylulos-1-yl)-phenylalanine exhibited the Fe 2+ chelating activity at their addition concentration of 2 to 12 mg/mL. While their reducing power, free radical scavenging activity, and inhibition effect on lipid peroxidation were observed at a lower addition concentration of only 0.2 to 1.2 mg/mL. The free radical scavenging activity was improved with the increase in their concentration, and a time-dependent scavenging effect of the MRI was also shown in the results. However, a weak chelating activity of Xyl-Phe on Fe 2+ in a concentration-dependent manner was observed, but no significant free radical scavenging activity or reducing power of Xyl-Phe was found. Based on these results, possible free radical scavenging pathway of the MRI was proposed. As the MRI showed lower antioxidant activity than MRPs, the application of the MRI in combination with MRPs as an antioxidant was proposed in cooked or semi-processed foods to avoid the deterioration induced by oxidation.Practical Application: The Maillard reaction intermediates (MRIs) showed antioxidant activity and could be applied in foods as both antioxidants and flavor enhancer. The MRIs will probably extend the shelf-life of lipid rich foods and could be the substitute of artificial antioxidants.

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“…FAs are known to possess antioxidant properties, by acting either as reducing agents (e.g., electrophiles) or as chelators of redox-active metals such as copper and iron. 19−24 Reports have also demonstrated the effects of FAs as immune stimulants and the ability of FAs to prevent tumorigenesis and metastasis, owing to their ability to inhibit cancer cell proliferation and adhesion. 16,25,26 …”

Section: Introductionmentioning

confidence: 99%

Development of a Method and Validation for the Quantitation of FruArg in Mice Plasma and Brain Tissue Using UPLC–MS/MS

et al. 2016

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Aged garlic extract (AGE) is a popular nutritional supplement and is believed to promote health benefits by exhibiting antioxidant and anti-inflammatory activities and hypolipidemic and antiplatelet effects. We have previously identified N-α-(1-deoxy-d-fructos-1-yl)-l-arginine (FruArg) as a major contributor to the bioactivity of AGE in BV-2 microglial cells whereby it exerted a significant ability to attenuate lipopolysaccharide-induced neuroinflammatory responses and to regulate the Nrf2-mediated antioxidant response. Here, we report on a sensitive ultraperformance liquid chromatography–tandem mass spectrometry (UPLC–MS/MS) protocol that was validated for the quantitation of FruArg in mouse plasma and brain tissue samples. Solid-phase extraction was used to separate FruArg from proteins and phospholipids present in the biological fluids. Results indicated that FruArg was readily absorbed into the blood circulation of mice after intraperitoneal injections. FruArg was reliably detected in the subregions of the brain tissue postinjection, indicating that it penetrates the blood–brain barrier in subnanomolar concentrations that are sufficient for its biological activity.

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A diet rich in Maillard reaction products protects LDL against copper induced oxidation ex vivo, a human intervention trial

Cited by 33 publications

References 67 publications

Melanoidins from Coffee and Lipid Peroxidation

Melanoidins from Coffee and Lipid Peroxidation

Antioxidant Activity In Vitro of N‐(1‐deoxy‐α‐d‐xylulos‐1‐yl)‐Phenylalanine: Comparison Among Maillard Reaction Intermediate, End‐Products and Xylose‐Phenylalanine

Development of a Method and Validation for the Quantitation of FruArg in Mice Plasma and Brain Tissue Using UPLC–MS/MS

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