Effects of Maillard reaction products in a glucose–glycine alcoholic solution on antioxidative and antimutagenic activities

Ko, Chih‐Yuan; Chen, Xiao Yu; Chang, Wen Chang; Zeng, Yiming; Lin, Ru Hai; Zhang, Xiao Bin; Wu, Jian-Qiu; Shen, Sheng‐Feng

doi:10.1002/jsfa.9062

Cited by 7 publications

(1 citation statement)

References 33 publications

(127 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, the selection of the system model has different effects on the antimutation performance of MRPs. It was found that MRPs generated in the glucose-glycine alcohol solution model had a stronger inhibitory effect on the mutagens 4-nitroquinoline-N-oxide than those obtained from aqueous solution mode (Ko et al, 2018). The melanoidin is often produced in the later MR stage, and its structure is complex and molecular weight is relatively large (Zhang et al, 2018).…”

Section: Volatile Heterocyclic Compoundsmentioning

confidence: 99%

Maillard conjugates and their potential in food and nutritional industries: A review

Liu

Xia

et al. 2020

Food Frontiers

View full text Add to dashboard Cite

Maillard reaction (MR) is a cascade of complex interactions between reducing sugars and amine groups in food processing and storage. It produces a variety of volatile compound, nonenzymatic intermediates, and high molecular weight melanoidin contributing improved aroma, color, flavor, and antioxidant properties to the final food products. When uncontrolled, it can produce some harmful derivatives such as acrylamide, heterocyclic amine, advanced glycation end Products (AGEs), and other substances that can be detrimental to human health leading to cancer and chronic diseases. Herein, we reviewed the MR leading to different MRPs and factors affecting the MR and MRPs, their application in food model systems, their biological activities, and the formation mechanism and effective inhibition methods of common harmful MRPs. The updated overview can be useful to explore the rational use of MR, which can ameliorate its positive biological features with reduced adverse effects.

show abstract

Section: Volatile Heterocyclic Compoundsmentioning

confidence: 99%

Maillard conjugates and their potential in food and nutritional industries: A review

Liu

Xia

et al. 2020

Food Frontiers

View full text Add to dashboard Cite

show abstract

Antioxidant activity of sea cucumber (Stichopus japonicus) gut hydrolysates-ribose Maillard reaction products derived from organic reagent extraction

et al. 2019

View full text Add to dashboard Cite

Advances of Protein Functionalities Through Conjugation of Protein and Polysaccharide

Siddiquy,

JiaoJiao,

Rahman

et al. 2023

Food Bioprocess Technol

View full text Add to dashboard Cite

Effects of Maillard reaction products in a glucose–glycine alcoholic solution on antioxidative and antimutagenic activities

Abstract: Our results add to the current knowledge about the antioxidative and antimutagenic properties of MRPs arising when food is cooked in the presence of ethanol. © 2018 Society of Chemical Industry.

Cited by 7 publications

References 33 publications

Maillard conjugates and their potential in food and nutritional industries: A review

Maillard conjugates and their potential in food and nutritional industries: A review

Antioxidant activity of sea cucumber (Stichopus japonicus) gut hydrolysates-ribose Maillard reaction products derived from organic reagent extraction

Advances of Protein Functionalities Through Conjugation of Protein and Polysaccharide

Contact Info

Product

Resources

About