Antioxidative Maillard Reaction Products. I. Products From Sugars and Free Amino Acids

Abstract

Maillard reaction products (MRP) obtained by reaction o f glucose, fructose or xylose with arginine, cysteine, glutamic acid, histidine, lysine or valine were studied with regard to their antioxidative properties. Model systems consisting of emulgated linoleic acid were used to evaluate the antioxidative effect o f the MRP. The antioxidative effect was found to be strongly dependent on the choice o f reactants, especially the amino acid. While MRP from glutamic acid with glucose or fructose showed no antioxidative properties, potent antioxidative products were obtained from, for example, histidine or lysine with any of the three sugars, or from arginine with xylose only.the influence o f p H and o f the molar ratio o f amino acid t o sugar o n the antioxidative effect of the MRP formed. Neutral or slightly basic initial pH was found to favor the production o f antioxidative products. Furthermore, the antioxidative effect was found t o be more favored by a high histidine concentration than by a high glucose concentration.The reaction between histidine and glucose was studied with regard t o

The relationship between the content of Maillard reaction-like products and bioactivity of Canadian honeys

“…The rate of darkening of stored honeys depends on honey physical parameters such as pH, water activity, the temperature during honey extraction and processing and the temperature in which honey is stored (Bulut & Kilic, 2009;Gonzales et al, 1999). It is plausible that the brown coloured substances in stored honeys develop, at least in part, through the Maillard reaction (Bulut & Kilic, 2009;Lynn, Englis, & Milum, 1936) and as such can be measured spectrophotometrically at characteristic for MRPs wavelengths of 420 to 450 nm (Lingnert & Eriksson, 1980;Martins et al, 2001). While this indirect measurement simply reflects the brown pigment content, the formation of brown coloured MRPs is associated with the appearance of another characteristic feature -the antioxidant activity.…”

“…The content of Maillard reaction products or non-enzymatic browning is usually measured spectrophotometrically at wavelengths ranging from A 420 to 470 nm in both model systems (Lingnert & Eriksson, 1980) and in foods (Martins et al, 2001;Turkmen et al, 2006). In this study, the degree of honey browning was measured arbitrarily at wavelength A 450 nm because no differences in absorption between A 420 and A 450 nm were observed.…”

Use of heated milk protein–sugar blends as antioxidant in dairy beverages enriched with linseed oil

“…Nevertheless, during storage, sterilized beverages showed better resistance to photo-oxidation than unheated or pasteurized beverages. Severe heat treatments produce advanced, brown-pigmented, Maillard reaction products (MRPs) known as melanoidins which enhance the antioxidant activity (Lingnert & Eriksson, 1980;Lingnert & Eriksson, 1981;Manzocco, Calligaris, Mastrocola, Nicoli, & Lerici, 2001). The formation of MRPs in model systems was extensively studied (Bersuder, Hole, & Smith, 1998;Jing & Kitts, 2002) but the mechanisms and the compounds accounting for their antioxidant action have not yet been totally identified.…”

Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk

“…Depending on the intensity of the thermal treatment applied, pro-oxidant or antioxidant molecules are expected to be produced (Nicoli, Anese, & Parpinel, 1999). In particular, highly reactive radicals are formed in the early phases of the Maillard reaction, just prior to the Amadori rearrangement, while strong antiradical properties are attributable to the high molecular weight compounds which are formed in the advanced phases of the reaction (Lingnert & Eriksson, 1980;Namiki & Hayashi, 1983;Hayase, Hirashima, Okamoto, & Kato, 1989;Namiki, 1990;Pischetsrieder, Rinaldi, Gross, & Severin, 1998;Hofmann, Bors, & Stettmaier, 1999a, b). It is likely that also during milk heating, as observed for other foods (e.g.…”