Formation of Protein-Bound Maillard Reaction Products during the Storage of Manuka Honey
Marcus Thierig,
Eva Siegel,
Thomas Henle
Abstract:Honey from the nectar of the Manuka tree (Leptospermum
scoparium) grown in New Zealand contains high amounts
of antibacterial methylglyoxal (MGO). MGO can react with proteins
to form peptide-bound Maillard reaction products (MRPs) such as N
ε-carboxyethyllysine (CEL) and “methylglyoxal-derived
hydroimidazolone 1” (MG-H1). To study the reactions of MGO
with honey proteins during storage, three manuka honeys with varying
amounts of MGO and a kanuka honey (Kunzea ericoides) spiked with various MGO concentrations … Show more
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