Analyses of the Chemical Structures of Melanoidins by13C NMR,13C and15N CP-MAS NMR Spectrometry

Hayase, Fumitaka; Kim, Seon Bong; Kato, Harubumi

doi:10.1080/00021369.1986.10867690

Cited by 10 publications

(14 citation statements)

References 5 publications

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“…Structural characterization of the melanoidins is made more difficult as other constituents of the food matrix can also be incorporated into the structure, in particular phenolic substances 111. Proof of defined functional groups was first achieved in the 1980s by using two‐dimensional NMR spectroscopy 112. It is currently assumed that dehydration and condensation of carbohydrates account for the color of the melanoidins, and that these aggregates are bound to proteins through nucleophilic groups 113.…”

Section: Second Phase—the Maillard Reaction In Foodsmentioning

confidence: 99%

Baking, Ageing, Diabetes: A Short History of the Maillard Reaction

2014

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The reaction of reducing carbohydrates with amino compounds described in 1912 by Louis-Camille Maillard is responsible for the aroma, taste, and appearance of thermally processed food. The discovery that non-enzymatic conversions also occur in organisms led to intensive investigation of the pathophysiological significance of the Maillard reaction in diabetes and ageing processes. Dietary Maillard products are discussed as "glycotoxins" and thus as a nutritional risk, but also increasingly with regard to positive effects in the human body. In this Review we give an overview of the most important discoveries in Maillard research since it was first described and show that the complex reaction, even after over one hundred years, has lost none of its interdisciplinary actuality.

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Section: Second Phase—the Maillard Reaction In Foodsmentioning

confidence: 99%

Baking, Ageing, Diabetes: A Short History of the Maillard Reaction

2014

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“…It is difficult to characterize the partial structure in melanoidins but we speculate that the candidates might be reductones, enamines or pyrrole-like structures. 7 ) In addition, melanoidins were reported to have relatively stable free radicals in their molecules. 8 ) The free radicals also are considered to be important for scavenging hydroxyl radicals.…”

Section: Scavenging Of Active Oxygens By Melanoidinsmentioning

confidence: 99%

Scavenging of Active Oxygens by Melanoidins

Hayase¹,

Hirashima²,

Okamoto³

et al. 1989

Agricultural and Biological Chemistry

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“…However, treated livestock wastewater is often deeply colored because it contains humic acid, 1 fulvic acid, 2 or melanoidin. [3][4][5][6] It is diffi cult to purify and degrade these colored substances in livestock wastewater by activated sludge treatment. In previous studies, decolorization of colored wastewater has conventionally been carried out by ozone decolorization, 7 ultraviolet (UV) radiation, 8,9 or chemical clarifi cation.…”

Section: Introductionmentioning

confidence: 99%

Decolorization and estrogenic activity of colored livestock wastewater after electrolysis treatment

Kai

Ishibashi

Mori

et al. 2010

J Mater Cycles Waste Manag

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Livestock wastewater is treated by activated sludge treatment. Untreated livestock wastewater has high estrogen activity because animal excreta contains estrogen. When activated sludge treatment is applied, the estrogen activity declines or is lost. However, the color of treated livestock wastewater is deep brownish-red because of the decomposition of organic compounds or the synthesis of metabolites. Discharging colored wastewater to the environment could cause some problems, so it is necessary to decolorize colored wastewater before it is discharged. It has been suggested that electrolysis decolorization technology is suitable for treating colored wastewater; however, the process produces volatile organic compounds (VOCs). In fact, little research has been conducted with reference to estrogen activity in wastewater that has undergone electrolysis, especially on the contribution of the electrolysis decolorization process to estrogen activity, i.e., the possibility of resynthesis of some substance with estrogen activity due to resolved and metabolized colored components. In this study, the concentration of VOC was measured for various electrolysis conditions, and estrogen activity was examined using a yeast two-hybrid assay. From the results, decolorization of colored livestock wastewater by electrolysis was possible, and the VOC generation during electrolysis could be controlled depending on the electrolysis conditions. Estrogen activity in colored livestock wastewater disappeared on electrolysis decolorization.

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Analyses of the Chemical Structures of Melanoidins by¹³C NMR,¹³C and¹⁵N CP-MAS NMR Spectrometry

Cited by 10 publications

References 5 publications

Baking, Ageing, Diabetes: A Short History of the Maillard Reaction

Baking, Ageing, Diabetes: A Short History of the Maillard Reaction

Scavenging of Active Oxygens by Melanoidins

Decolorization and estrogenic activity of colored livestock wastewater after electrolysis treatment

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