Food Safety of Functional Neoglycoproteins Prepared by Covalent Attachment of Galactomannan to Food Proteins

Nakamura, Soichiro; Dokai, Kazumi; Matsuura, Megumi; Hata, Junichi; Saeki, Hiroki

doi:10.3746/jfn.2002.7.2.139

Cited by 3 publications

(7 citation statements)

References 8 publications

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“…Therefore, it could be concluded that the protein-galactomannan conjugates were not genotoxic. 39 Acute and semi-acute toxicities: Yamamoto et al 40 reported that oral administration of galactomannan decreased total liver lipid contents of rats. Some polysaccharides are also reported to enhance protection of animals against bacterial infection as immune stimulants.…”

Section: Maillard Products With Monosaccharidesmentioning

confidence: 98%

“…All animals were housed in a controlled environment at 20°C, filtered fresh air at 60% relative humidity, and a 12-hour light-dark cycle. 39 Lethality of each conjugate was determined in an LD 50 test. All conjugates were negative in the acute toxicity test in rats, in which LD 50 values of all conjugates were more than 7.5 g/kg of body weight.…”

Section: Maillard Products With Monosaccharidesmentioning

confidence: 99%

“…The results demonstrated that all conjugates were negative, since a positive result was considered as a sample expressing mutagenicity twice as high as spontaneous revertants with a dose-dependent relationship. 39 The repair test with Bacillus subtilis was carried out to determine the genotoxicity of food protein-galactomannan conjugates. The wild-type strain B. subtilis H17 (rec ϩ ) and a recombinant strain B. subtilis M45 (rec Ϫ ) were used as a set in this study.…”

Section: Maillard Products With Monosaccharidesmentioning

confidence: 99%

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Production and Use of Maillard Products as Oxidative Stress Modulators

Hao

Nakamura

2005

Journal of Medicinal Food

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The Maillard reaction (MR) involves the reaction of carbonyl groups of monosaccharides or polysaccharides and amino groups of amino acids or proteins. There is increasing recognition of the role of the MR in food science and technology. The MR plays an important role in the development of color, aroma, texture, and nutritional value of food products. This review is mainly focused on the preparation of model MR product (MRP) of amino acid/monosaccharides and protein/polysaccharide, antioxidant effects of amino-sugar MRPs and protein-polysaccharide Maillard-type neoglycoproteins, and safety issues related to both types of the MRPs.

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Section: Maillard Products With Monosaccharidesmentioning

confidence: 98%

Section: Maillard Products With Monosaccharidesmentioning

confidence: 99%

Section: Maillard Products With Monosaccharidesmentioning

confidence: 99%

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Production and Use of Maillard Products as Oxidative Stress Modulators

Hao

Nakamura

2005

Journal of Medicinal Food

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“…Previous work has indicated that controlled dry-heating (i.e., Maillard-type glycation) can be used to introduce polysaccharide chains to the molecular surface of target molecules, which drastically reduces the allergenicity of food proteins without the use of chemical reagents ( 13 , 14 ). In addition, glycation with polysaccharides could favorably alter the surface functionalities of target proteins ( 15 – 18 ). The safety of newly-developed compounds formed by Maillard-type glycation has been confirmed ( 18 ).…”

Section: Introductionmentioning

confidence: 99%

“…In addition, glycation with polysaccharides could favorably alter the surface functionalities of target proteins ( 15 – 18 ). The safety of newly-developed compounds formed by Maillard-type glycation has been confirmed ( 18 ). There is concern that this type of modification may reduce available lysine residues because the conjugation occurs by covalent binding of the ɛ-amino groups of proteins to the reducing-end of polysaccharides.…”

Section: Introductionmentioning

confidence: 99%

Improvement of Surface Functionalities, Including Allergenicity Attenuation, of Whole Buckwheat Protein Fraction by Maillard-Type Glycation with Dextran

Tazawa¹,

Katayama²,

Hirabayashi³

et al. 2014

JFN

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The purpose of the current study was to determine the effects of the introduction of polysaccharide chains onto the molecular surface of buckwheat proteins on buckwheat protein surface functionality. The whole buckwheat protein fraction (WBP) was prepared using 50 mM phosphate buffer (pH 7.5) containing 0.5 M NaCl and covalently linked with 6 kDa, 17.5 kDa, 40 kDa, 70 kDa, or 200 kDa dextran by Maillard-type glycation through controlled dry-heating at 60°C and 79% relative humidity for two weeks. Conjugation with 40 kDa dextran improved the water solubility and emulsifying properties of WBP without causing a serious loss of available lysine; 84.9% of the free amino groups were conserved. In addition, we found that the introduction of dextran chains onto the molecular surfaces of WBP attenuated the antigenicity of WBP.

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Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions

Tang

Zhang

Ritzoulis

et al. 2023

Comp Rev Food Sci Food Safe

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Recently, increasing studies have shown that the functional properties of proteins, including emulsifying properties, antioxidant properties, solubility, and thermal stability, can be improved through glycation reaction under controlled reaction conditions. The use of glycated proteins to stabilize hydrophobic active substances and to explore the gastrointestinal fate of the stabilized hydrophobic substances has also become the hot spot. Therefore, in this review, the effects of glycation on the structure and function of food proteins and the physical stability and oxidative stability of protein‐stabilized oil/water emulsions were comprehensively summarized and discussed. Also, this review sheds lights on the in vitro digestion characteristics and edible safety of emulsion stabilized by glycated protein. It can further serve as a research basis for understanding the role of structural features in the emulsification and stabilization of glycated proteins, as well as their utilization as emulsifiers in the food industry.

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Food Safety of Functional Neoglycoproteins Prepared by Covalent Attachment of Galactomannan to Food Proteins

Cited by 3 publications

References 8 publications

Production and Use of Maillard Products as Oxidative Stress Modulators

Production and Use of Maillard Products as Oxidative Stress Modulators

Improvement of Surface Functionalities, Including Allergenicity Attenuation, of Whole Buckwheat Protein Fraction by Maillard-Type Glycation with Dextran

Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions

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