Effects of medium‐chain triacylglycerols on Maillard reaction in bread baking

Toyosaki, Toshiyuki

doi:10.1002/jsfa.8822

Cited by 5 publications

(5 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This study, thus, demonstrated that the glucose-lysine Maillard reaction is induced by light irradiation and yet inhibited by the presence of MCTs. Taken together with previous study results (Toyosaki, 2018) the inhibitory effect of MCTs on light irradiation induced glucose-lysine Maillard reaction is, hereby, proposed.…”

Section: Influence Of Mcts On the Induction Of Maillard Reaction By Lsupporting

confidence: 87%

See 1 more Smart Citation

Effect of medium-chain triacylglycerols on reactive oxygen species in light irradiation-induced Maillard reaction with glucose-lysine systems

Toyosaki¹,

Sakane²

2020

Afr. J. Food Sci.

View full text Add to dashboard Cite

The primary objective of this study was to investigate the involvement of reactive oxygen species (ROS) in the induction of Maillard reaction in the presence of medium-chain triacylglycerols (MCTs). Light irradiation was found to induce Maillard reaction in a glucose-lysine system and led to the generation of ROS. The glucose-lysine Millard reaction was clearly inhibited by the presence of MCTs. Enhancement of this inhibitory effect by the addition of superoxide dismutase (SOD) confirmed that ROS are generated by light irradiation and that the generated superoxide anions (O 2-) and hydroxy radicals (•OH) promote induction of the Maillard reaction. It is, hereby, proposed that the primary mechanism by which ROS contribute to the induction of the Maillard reaction involves the generation of •OH through the reaction of O 2 and H 2 O 2 (Haber-Weiss reaction).

show abstract

Section: Influence Of Mcts On the Induction Of Maillard Reaction By Lsupporting

confidence: 87%

“…Building on previous work done and confirmation that MCTs inhibit the induction of the Maillard reaction during bread baking (Toyosaki, 2018), the relationship between the constituent fatty acids of the MCTs and Maillard reaction using a variety of fatty acids was investigated *Corresponding author. E-mail: toyosaki@koran.ac.jp.…”

Section: Introductionmentioning

confidence: 99%

Effect of medium-chain triacylglycerols on reactive oxygen species in light irradiation-induced Maillard reaction with glucose-lysine systems

Toyosaki¹,

Sakane²

2020

Afr. J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…Other important sources of dicarbonyls are the reactions of lipid and fatty acid peroxidation [32], metabolism of serine [33] and non-enzymatic conversion of glyceraldehyde-3-phosphate and dihydroxyacetone phosphate into MGO [34]. Due to the existence of multiple pathways of advanced glycation (Figure 1), AGEs demonstrate a high degree of heterogeneity and are represented with a variety of aliphatic, aromatic and heterocyclic structures, many of which have a cross-linking nature (Figure 2).…”

Section: Introductionmentioning

confidence: 99%

Glycation of Plant Proteins: Regulatory Roles and Interplay with Sugar Signalling?

Shumilina

Kusnetsova

Tsarev

et al. 2019

IJMS

View full text Add to dashboard Cite

Glycation can be defined as an array of non-enzymatic post-translational modifications of proteins formed by their interaction with reducing carbohydrates and carbonyl products of their degradation. Initial steps of this process rely on reducing sugars and result in the formation of early glycation products—Amadori and Heyns compounds via Schiff base intermediates, whereas their oxidative degradation or reactions of proteins with α-dicarbonyl compounds yield a heterogeneous group of advanced glycation end products (AGEs). These compounds accompany thermal processing of protein-containing foods and are known to impact on ageing, pathogenesis of diabetes mellitus and Alzheimer’s disease in mammals. Surprisingly, despite high tissue carbohydrate contents, glycation of plant proteins was addressed only recently and its physiological role in plants is still not understood. Therefore, here we summarize and critically discuss the first steps done in the field of plant protein glycation during the last decade. We consider the main features of plant glycated proteome and discuss them in the context of characteristic metabolic background. Further, we address the possible role of protein glycation in plants and consider its probable contribution to protein degradation, methylglyoxal and sugar signalling, as well as interplay with antioxidant defense.

show abstract

“…We have found interesting knowledge that the fermentation of the dough is enhanced as a result of tracking from a few years ago on the food function properties of MCT's bread and also clarified the fact that MCT suppresses the induction of Maillard reaction (Toyosaki, 2018). Based on such research results, MCT believes that new knowledge can be brought up on the food function characteristics of bread.…”

Section: Introductionmentioning

confidence: 75%

Relationship between the Maillard Reaction and Lipid Peroxidation in Adding Various Fatty Acids on Bread Baking

Toyosaki¹,

Kasai²,

Sakane³

2019

AJFST

Self Cite

View full text Add to dashboard Cite

The Maillard reaction accompanying the baking of bread largely affects the quality of finished bread and the degree of taste. Particularly, the difference of lipids as a secondary material can be considered as one of the major factors. We examined how the differences in constituent fatty acids of lipids in secondary materials are related to Maillard reaction. Chemical differences in added fatty acids were identified to be a major factor in the induction of the Maillard reaction and lipid peroxidation in bread baking. With saturated fatty acids, a higher carbon number tended to promote the Maillard reaction induction and suppress lipid peroxidation induction. Conversely, with unsaturated fatty acids, a greater degree of unsaturation tended to suppress the Maillard reaction induction and promote lipid peroxidation induction. The present findings clarified the involvement of fatty acid carbon number and degree of unsaturation in the Maillard reaction and lipid peroxidation inductions in bread baking. This phenomenon is a novel finding for the food science field.

show abstract

Effects of medium‐chain triacylglycerols on Maillard reaction in bread baking

Abstract: These results led us to conclude that the fatty acid composition of the added lipids also influences properties that determine the tastiness of bread. © 2017 Society of Chemical Industry.

Cited by 5 publications

References 30 publications

Effect of medium-chain triacylglycerols on reactive oxygen species in light irradiation-induced Maillard reaction with glucose-lysine systems

Effect of medium-chain triacylglycerols on reactive oxygen species in light irradiation-induced Maillard reaction with glucose-lysine systems

Glycation of Plant Proteins: Regulatory Roles and Interplay with Sugar Signalling?

Relationship between the Maillard Reaction and Lipid Peroxidation in Adding Various Fatty Acids on Bread Baking

Contact Info

Product

Resources

About