Further insights into the role of melanoidins on the antioxidant potential of barley malt

Carvalho, Daniel O.; Correia, Eva; Lopes, Laury; Guido, Luís F.

doi:10.1016/j.foodchem.2014.03.074

Cited by 51 publications

(77 citation statements)

References 34 publications

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“…The formation of high-molecular-weight (HMW) compounds occurs during the final stages of the Maillard reaction by polymerization of highly reactive intermediates [86,87]. Several works have demonstrated that malt roasting induces the polymerization of early-formed low-molecular-weight compounds (LMW) (< 10 kDa) into HMW brown compounds (> 300 kDa), reason why the content of LMW in roasted malts is lower than in pale malts [87,88]. Therefore, pale and caramel malts are characterized by light brown LMW colorants while roasted malts are characterized by intense brown HMW [88][89][90].…”

Section: Melanoidinsmentioning

confidence: 99%

Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

2020

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Beer is one of the most consumed drinks around the world, containing a variety of compounds that offer both appreciated sensorial characteristics and health advantages. Important healthy compounds in beer are those with antioxidant properties that attenuate the content of free radicals produced as by-products in the human metabolism, exerting an appreciable effect against cancers or cardiovascular diseases. This work details a study of antioxidant compounds present in beer, focusing on the two main groups: phenols (including polyphenolic forms) and melanoidins, formed specifically during brewing as Maillard products. The fundaments of the most important methods to evaluate beer antioxidant activity, the main antioxidant compounds present in beer-especially those with healthy properties-and the new trends to increase beer antioxidant activity are also discussed.

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Section: Melanoidinsmentioning

confidence: 99%

Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

2020

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“…Melanoidin-free malts were considered to be normal barley grains pre-germinated to release saccharolytic and amylolytic enzymes for beer-brewing purposes and contained low amounts of LMW melanoidins (Briess 2-row Malt). Melanoidin-rich malts were considered to be enriched in HMW melanoidins due to intense toasting (Weyermann ® Melanoidin), resulting in grain-browning and specific organoleptic properties [7,31]. The mice were assigned to receive 40 g of melanoidin malts in the first week.…”

Section: Experimental Designmentioning

confidence: 99%

Gut Microbiota Modulation by Dietary Barley Malt Melanoidins

Aljahdali

Gadonna‐Widehem²,

Anton³

et al. 2020

Nutrients

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Melanoidins are the final Maillard reaction products (protein–carbohydrate complexes) produced in food by prolonged and intense heating. We assessed the impact of the consumption of melanoidins from barley malts on gut microbiota. Seventy-five mice were assigned into five groups, where the control group consumed a non-melanoidin malt diet, and other groups received melanoidin-rich malts in increments of 25% up to 100% melanoidin malts. Feces were sampled at days 0, 1, 2, 3, 7, 14, and 21 and the microbiota was determined using V4 bacterial 16S rRNA amplicon sequencing and short-chain fatty acids (SCFA) by gas chromatography. Increased melanoidins was found to result in significantly divergent gut microbiota profiles and supported sustained SCFA production. The relative abundance of Dorea, Oscillibacter, and Alisitpes were decreased, while Lactobacillus, Parasutterella, Akkermansia, Bifidobacterium, and Barnesiella increased. Bifidobacterium spp. and Akkermansia spp. were significantly increased in mice consuming the highest melanoidin amounts, suggesting remarkable prebiotic potential.

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“…The formation of HMW compounds occurs during the final stages of the Maillard reaction by polymerization of highly reactive intermediates (Figure ) (Cammerer and others ; Coghe and others ; Wang and others ). As demonstrated, malt roasting induces the polymerization of early‐formed low‐molecular‐weight compounds (LMW) (<10 kDa) into HMW brown compounds (>300 kDa), reason why the content of LMW in roasted malts is lower than in pale malts (Coghe and others ; Carvalho and others ). Thus, pale and caramel malts are characterized by light brown LMW colorants while roasted malts are characterized by intense brown HMW (Faist and others ; Magalhães and others ; Carvalho and others ).…”

Section: Modifications Through Malting and Roastingmentioning

confidence: 99%

“…The malting process and roasting are responsible for changes in the composition of barley and malt grains, involving modifications and degradation of endogenous phenolic compounds (Goupy and others ; Samaras and others ; Inns and others , ; Lu and others ; Dvořáková and others ; Leitao and others ) and the generation of Maillard reaction products (MRPs) (Coghe and others , , ; Samaras and others ; Magalhães and others ; Carvalho and others ; Yahya and others ), with a great impact on the overall antioxidant capacity of malt. In fact, the development of MRPs during thermal processing has been associated with a pro‐oxidative effect and with a negative effect on the oxidative stability of malt (Coghe and others ; Papetti and others ; Hoff and others ; Carvalho and others ) and beer (Nøddekær and Andersen ; Furukawa Suárez and others ; Kunz and others ; Kunz and others ). The mechanisms behind anti/pro‐oxidant effects of MRPs are still unclear since their structures are still unknown.…”

Section: Introductionmentioning

confidence: 99%

Overall Antioxidant Properties of Malt and How They Are Influenced by the Individual Constituents of Barley and the Malting Process

Carvalho

Gonçalves

Guido

2016

Comp Rev Food Sci Food Safe

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In the past several years researchers have focused on the study of the antioxidant properties of barley and barley malt as well as their influence on beer quality. Some malt constituents have been reported as potent antioxidants due to their radical-scavenging and reducing properties, with a positive effect on beer oxidative stability. However, barley and malt can suffer some serious modifications during malting and roasting, namely on the levels of phenolic compounds and the development of Maillard reaction products, which may have a great impact on the overall antioxidant properties of malt. Although some studies have reported an increase of the antioxidant capacity during malting, others have mentioned an opposite effect. Recently, researchers have shown that compounds developed in malt during heat treatment at high temperature and long periods of time, as result of the Maillard reaction, can also exhibit pro-oxidant properties involving the metal-catalyzed Fenton reaction due to its reductive properties. This paper reviews important information and recent data regarding the chemical changes malting and roasting undergo along with their influence on the different antiand pro-oxidant properties described for barley and malt. The contribution of individual components to the overall antioxidant capacity of malt is also discussed.

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Further insights into the role of melanoidins on the antioxidant potential of barley malt

Cited by 51 publications

References 34 publications

Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

Gut Microbiota Modulation by Dietary Barley Malt Melanoidins

Overall Antioxidant Properties of Malt and How They Are Influenced by the Individual Constituents of Barley and the Malting Process

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