DMHF (2,5‐dimethyl‐4‐hydroxy‐3(2<i>H</i>)‐furanone), a volatile food component generated by the Maillard reaction, promotes appetite and changes gene expression in the rat brain through inhalation

Yokoyama, Issei; Nakai, Yuji; Suzuki, Yasuto; Ohata, Motoko; Komiya, Yusuke; Nagasao, Jun; Arihara, Keizo

doi:10.1111/1750-3841.15102

Cited by 11 publications

(11 citation statements)

References 31 publications

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“…Also, DMHF with high FD factor and OAV would be a key responsible agent for the physiological activities. We previously found that the inhalation of DMHF at 5.7 ppm to Wistar rats decreased SBP 32 and promoted appetite 45 via parasympathetic nerve activity. As shown in Fig.…”

Section: Discussionmentioning

confidence: 95%

“…DMHF also stimulates feeding behavior via the autonomic nervous system 45 . The oral ingestion is a factor for the change of physiological outcomes and oxidative stress.…”

Section: Discussionmentioning

confidence: 99%

“…The animals were housed as described previously 45 . Twenty 8-week-old male Wistar rats were purchased from CLEA Japan Inc. (Tokyo, Japan).…”

Section: Animalsmentioning

confidence: 99%

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Inhalation of odors containing DMHF generated by the Maillard reaction affects physiological parameters in rats

Yokoyama

Ohata

Komiya

et al. 2020

Sci Rep

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The effects of odors generated by the Maillard reaction from amino acids and reducing sugars on physiological parameters (blood pressure, heart rate, and oxidative stress levels) in Wistar rats were investigated in the present study. The Maillard reaction samples were obtained from glycine, arginine, or lysine of 1.0 mol/L and glucose of 1.0 mol/L with heat treatment. The odor-active compounds in the Maillard reaction samples were identified using the aroma extract dilution analysis. Among the odor-active compounds identified, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF, FURANEOL and strawberry furanone) had the highest odor activity and its concentration was affected by amino acid types. The Maillard reaction odors generated from glycine or arginine significantly decreased systolic blood pressure and heart rate in rats when inhaled. These physiological effects were associated with DMHF. Furthermore, oxidative stress marker levels in rat plasma were decreased by the inhalation of DMHF. The inhalation of DMHF appears to at least partly affect physiological parameters by decreasing oxidative stress. The inhalation of odors affects physiological parameters (e.g. blood pressure, heart rate, and blood components). For example, essential oils of lavender and grapefruit change blood pressure via the autonomic nervous system 1,2. Furthermore, the odor of a mixture containing (Z)-3-hexenol and (E)-2-hexenal attenuates the cold pressor testinduced blood pressure response in human 3. Odors may exert their effects through the direct activation of the olfactory system, which sends odor information to the brain, or indirectly through diffusion into the bloodstream after absorption or digestion. The former affects brain functions involved in the autonomic nervous system and immediately induces physiological changes. The latter exerts delayed effects because it requires 20-30 min to diffuse into the bloodstream and reach the brain through the blood-brain barrier. Odors exert their effects on physiological parameters through these pathways via the autonomic nervous system. The autonomic nervous system alters metabolism by changing physiological parameters, such as blood pressure, heart rate (HR), and oxidative stress 4-7. Long-term disturbances in physiological parameters also affect many diseases because of increases in oxidative stress 8-10. Cardiovascular modifications have been associated with an increase in metabolism with oxygen consumption and the promotion of oxidative stress. Hydroperoxides (ROOH), biomarkers of oxidative stress, are produced when reactive oxygen species react with lipids, proteins, and amino acids. Therefore, increases in hydroperoxide levels reflect the extent of oxidative stress in the body 11. Chronic odor inhalation has been reported to affect oxidative stress levels in the rat brain 12. Although odors may regulate oxidative stress levels through inhalation, the accumulation of further evidence is needed. The Maillard reaction, which plays a critical role in flavor and color development in foods sub...

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Section: Discussionmentioning

confidence: 95%

“…DMHF also stimulates feeding behavior via the autonomic nervous system 45 . The oral ingestion is a factor for the change of physiological outcomes and oxidative stress.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Inhalation of odors containing DMHF generated by the Maillard reaction affects physiological parameters in rats

Yokoyama

Ohata

Komiya

et al. 2020

Sci Rep

Self Cite

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“…mRNA expression related to appetite and neurotransmission in the rat brain was also altered. These studies indicated that HDMF affected appetite both through gene expression at the mRNA level and autonomic nervous system . In addition, HDMF inhalation was found to affect generation of brainwaves, and a lower concentration (under 40 mg/L) may induce relaxation effects in the brain while a higher concentration (above 40 mg/L) may have opposite effects .…”

Section: Sensory Significancementioning

confidence: 99%

“…These studies indicated that HDMF affected appetite both through gene expression at the mRNA level and autonomic nervous system. 63 In addition, HDMF inhalation was found to affect generation of brainwaves, and a lower concentration (under 40 mg/L) may induce relaxation effects in the brain while a higher concentration (above 40 mg/L) may have opposite effects. 64 In the glycine/glucose Maillard reaction, HDMF was considered a main contributor for mood changes and sedative effects on the central and autonomic nervous system since it was one of the strongest potent odorants in terms of aroma extraction dilution analysis (AEDA).…”

Section: ■ Sensory Significancementioning

confidence: 99%

Occurrence, Formation, Stability, and Interaction of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone

Xiao

Huang

2021

ACS Food Sci. Technol.

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4-Hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), one of the most important volatile compounds from the 3(2H)furanone family, makes vitally important contributions to aromas related to various foods. Because of the relatively low threshold itself, HDMF is especially considered as a potent aroma compound and greatly appreciated by the food industry. Substantial progress has been made to elucidate its formation pathways both in natural fruits and in thermal processes with respect to biosynthesis and the Maillard reaction, respectively. Interaction with sulfur-containing amino acids also generates characteristic meaty flavors. HDMF easily reacts with other compounds in food systems, being affected by parameters under different conditions and showing strong antioxidant activities. Nevertheless, unstable properties may also make its evolution possible in various and complex reaction cascades, leading to different key aroma compounds. This review is based on the sensory significance of HDMF to discuss its formations, stability, and interactions in flavor generation.

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Effects of intrinsic and extrinsic growth factors on virulence gene expression of foodborne pathogens in vitro and in food model systems; a review

Hosseini,

Mahmoudi,

Pakbin

et al. 2024

Food Science & Nutrition

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Since foodborne diseases are one of the major causes of human hospitalization and death, one of the main challenges to food safety is the elimination or reduction of pathogens from food products throughout the food production chain. Pathogens, such as Salmonella species, Escherichia coli, Bacillus cereus, Clostridium species, Staphylococcus aureus, Listeria monocytogenes, Campylobacter species, etc., enter the consumer's body through the consumption of contaminated food and eventually cause disease, disability, and death in humans. In particular, the expression of virulence genes of these pathogens in various food environments containing them has been repeatedly reported, which is a key issue for the survival and pathogenicity of the pathogen. Hence, in this review, the interventions to prevent and control foodborne diseases, such as the application of natural preservatives, redox potential, heat treatments, high‐pressure processing, and gaseous atmosphere, are discussed based on the literature. Moreover, the effects of various environmental conditions on bacterial gene expression are comprehensively reviewed. In conclusion, the effects of intrinsic and extrinsic factors on the growth and pathogenicity of bacteria are very complicated. The information obtained from the current study can be used to develop new control strategies, improve food safety, and ensure human health.

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DMHF (2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone), a volatile food component generated by the Maillard reaction, promotes appetite and changes gene expression in the rat brain through inhalation

Cited by 11 publications

References 31 publications

Inhalation of odors containing DMHF generated by the Maillard reaction affects physiological parameters in rats

Inhalation of odors containing DMHF generated by the Maillard reaction affects physiological parameters in rats

Occurrence, Formation, Stability, and Interaction of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone

Effects of intrinsic and extrinsic growth factors on virulence gene expression of foodborne pathogens in vitro and in food model systems; a review

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