Antioxidant capacity of Maillard reaction products in the digestive tract: An in vitro and in vivo study

Patrignani, Mariela; Rinaldi, Gustavo; Rufián-Henares, José Ángel; Lupano, Cecilia Elena

doi:10.1016/j.foodchem.2018.10.055

Cited by 37 publications

(31 citation statements)

References 34 publications

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“…Subsequently, the digests were incubated with human faeces after which DPPH, FRAP, and IC RED were measured. The results show increased anti-oxidative capacity after digestion and fermentation with faeces at higher preparation temperatures and longer durations [81]. The following in vivo study in which WT Wistar rats were given diets differing in the MRP content showed possible probiotic activity for the diets high in MRPs.…”

Section: Other Local Effectsmentioning

confidence: 76%

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Dietary Advanced Glycation Endproducts and the Gastrointestinal Tract

et al. 2020

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The prevalence of inflammatory bowel diseases (IBD) is increasing in the world. The introduction of the Western diet has been suggested as a potential explanation of increased prevalence. The Western diet includes highly processed food products, and often include thermal treatment. During thermal treatment, the Maillard reaction can occur, leading to the formation of dietary advanced glycation endproducts (dAGEs). In this review, different biological effects of dAGEs are discussed, including their digestion, absorption, formation, and degradation in the gastrointestinal tract, with an emphasis on their pro-inflammatory effects. In addition, potential mechanisms in the inflammatory effects of dAGEs are discussed. This review also specifically elaborates on the involvement of the effects of dAGEs in IBD and focuses on evidence regarding the involvement of dAGEs in the symptoms of IBD. Finally, knowledge gaps that still need to be filled are identified.

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Section: Other Local Effectsmentioning

confidence: 76%

“…In a different study aimed to analyse the anti-oxidative capacity of MRPs, biscuits were heated for different amounts of time, after which they were digested using a static in vitro digestive model duration [81]. Subsequently, the digests were incubated with human faeces after which DPPH, FRAP, and IC RED were measured.…”

Section: Other Local Effectsmentioning

confidence: 99%

Dietary Advanced Glycation Endproducts and the Gastrointestinal Tract

et al. 2020

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“…The digestion process of BSG samples was performed according to Patrignani et al . (2019). The antioxidant capacity of the soluble fraction and the solid residue obtained was determined by three different methods: DPPH, ABTS and FRAP.…”

Section: Methodsmentioning

confidence: 99%

Characterisation of melanoidins derived from Brewers' spent grain: new insights into their structure and antioxidant activity

Patrignani

Forte

2020

Int J of Food Sci Tech

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Melanoidins, formed at the final stages of Maillard reaction (MR), present important physiological activities, but their structure and reaction pathways are largely unknown in real food systems. In the present work, these bioactive compounds derived from Brewers' spent grain (BSG) with different roasting degrees were analysed. Results showed that BSG could be considered a more important source of bioavailable antioxidants than what it was reported in previous studies. During MR development, proteinic structures are partially lost while a carbohydrate skeleton is formed. The crystallinity is reduced and the structure sets into a conformation with a peak centred at 20°(2h), stable with the increasing thermal treatment. While MR continues the development of browning compounds increases, the antioxidant activity rises and phenolic compounds are bind to the melanoidin structure (P ≤ 0.05). Moreover, FTIR analysis showed a dominance of a-glyosidic linkage and the presence of furanose rings in the melanoidins structure.

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“…Antioxidants play an important role in the prevention and treatment of metabolic disorders caused by oxidative stress. 6 Some sterculia genus plants are known to have antioxidant activity, including methanol extract Sterculia foetida stems with IC 50 values of 20 µg/ ml. 7 Sterculia villosa bark ethyl acetate fraction with IC 50 23.99 µg/ml.…”

Section: Introductionmentioning

confidence: 99%

The Antioxidant Activity of Sterculia stipulata Korth Woods and Leaves by FRAP Method

Prastiwi

Elya²,

Hanafi

et al. 2020

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Background: Phenol compounds and flavonoids are known have antioxidant activity. Sterculia genus has secondary metabolite rich of phenols and flavonoids. Objective: The aim of this study of the activity antioxidants of Sterculia stipulata Korth. Woods and leaves by FRAP method. Materials and methods: Extraction done using n-hexane, ethyl acetate, and methanol. The methanol extract was determined antioxidant activity using the FRAP method and also determined the total phenols content, total flavonoids, and phytochemical screening. Results: The antioxidant activity of wood extract was 4.74 ± 1.03 FeEAC (mol/g) while leaves extract 41.17 ± 1.99 FeEAC (mol/g). Total phenols content for wood extract 16.46 ± 3.51 mg GAE/g, for leaves extract 141.62 ± 10.54 mg GAE/g. The total flavonoids content for woods extract was 27.99 ± 0.62 mg QE/g for leaf extract 41.45 ± 5.83 mg QE/g. The compounds of woods and leaves are the same; it is consist of terpenoids, alkaloids, phenols, flavonoids, saponins, terpenoids, and negatives for anthraquinone. Conclusion: The antioxidant activity of the leaves of Sterculia stipulata Korth. is greater than its wood activities.

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Antioxidant capacity of Maillard reaction products in the digestive tract: An in vitro and in vivo study

Cited by 37 publications

References 34 publications

Dietary Advanced Glycation Endproducts and the Gastrointestinal Tract

Dietary Advanced Glycation Endproducts and the Gastrointestinal Tract

Characterisation of melanoidins derived from Brewers' spent grain: new insights into their structure and antioxidant activity

The Antioxidant Activity of Sterculia stipulata Korth Woods and Leaves by FRAP Method

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