High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations

Carvalho, Daniel O.; Ōgendal, Lars; Andersen, Mogens L.; Guido, Luís F.

doi:10.1007/s00217-016-2655-7

Cited by 25 publications

(20 citation statements)

References 23 publications

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“…The formation of Amadori compounds (1‐deoxy‐1‐aminoketoses) in the initial stage of the Maillard reaction facilitates the oxidation at the C‐1 of the sugars . High molecular‐weight melanoidins formed in the Maillard reaction may act prooxidatively owing to their potential to reduce Fe 3+ …”

Section: Reactive Oxygen Nitrogen and Sulfur Species In Food Systemsmentioning

confidence: 99%

“…[83] High molecular-weight melanoidins formed in the Maillard reaction may act prooxidatively owing to their potential to reduce Fe 3+ . [84] Polyphenols are generally regarded as antioxidants in foods.T hese compounds can inhibit lipid peroxidation, but they can also act prooxidatively and lead to protein, carbohydrate,a nd DNAd amage. [76,[85][86][87] Certain polyphenols show ap rooxidative effect in the presence of Fe 3+ owing to the formation of superoxide.…”

Section: Generation Of Reactive Species During Radiation and Photooximentioning

confidence: 99%

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The Chemistry of Protein Oxidation in Food

2019

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Oxidation is one of the deterioration reactions of proteins in food, the importance of which is comparable to others such as Maillard, lipation, or protein‐phenol reactions. While research on protein oxidation has led to a precise understanding of the processes and consequences in physiological systems, knowledge about the specific effects of protein oxidation in food or the role of “oxidized” dietary protein for the human body is comparatively scarce. Food protein oxidation can occur during the whole processing axis, from primary production to intestinal digestion. The present review summarizes the current knowledge and mechanisms of food protein oxidation from a chemical, technological, and nutritional–physiological viewpoint and gives a comprehensive classification of the individual reactions. Different analytical approaches are compared, and the relationship between oxidation of food proteins and oxidative stress in vivo is critically evaluated.

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Section: Reactive Oxygen Nitrogen and Sulfur Species In Food Systemsmentioning

confidence: 99%

Section: Generation Of Reactive Species During Radiation and Photooximentioning

confidence: 99%

The Chemistry of Protein Oxidation in Food

2019

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“…in addition to pale malt; these malts are heated to more than 100 ℃ and sometimes up to 225 ℃ during kilning to impart special flavor and color (Lewis and Young, 1995). During the heating process, the Maillard reaction occurs between reducing sugars and amino acids, peptides and/or proteins in malts (Carvalho et al, 2016). In addition to malting, the color or pigment of beer is partly formed during other heating process including mashing, boiling, and pasteurization (Fig.…”

Section: Introductionmentioning

confidence: 99%

A Low-Molecular Weight Maillard Pigment from Beer was Identified as Perlolyrine, a Maillard Reaction Product from Tryptophan

Nagai

Noda

Kirihara

et al. 2019

FSTR

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The color of beer, which is a typical example of the Maillard or browning reaction, is mainly attributed to melanoidins. However, as melanoidins are heterogeneous polymers formed by the Maillard reaction, there is little data on the chemical structure of the components responsible for the color of beer. To obtain chemical information on the color components of beer, we here isolated a low-molecular-weight yellow pigment from black beer and identified it using instrumental analyses and an authentic sample. As a result, the pigment was identified as perlolyrine, which is a Maillard reaction product from tryptophan; however, its contribution to the total color of beer was very low. This pigment was present in various kinds of beer at the level of 3.2-14.0 μg/100 mL.

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“…In der Frühphase der Maillard‐Reaktion bilden sich die leicht oxidierbaren Amadori‐Produkte (1‐Desoxy‐1‐aminoketosen) . Hochmolekulare Melanoidine können prooxidativ wirken, da sie Fe 3+ reduzieren können …”

Section: Reaktive Sauerstoff‐ Stickstoff‐ Und Schwefelspezies In Lebunclassified

“…[83] Hochmolekulare Melanoidine kçnnen prooxidativ wirken, da sie Fe 3+ reduzieren kçnnen. [84] Polyphenole werden oft generell als Antioxidantien in Lebensmitteln betrachtet. Zwar kçnnen sie die Lipidperoxidation inhibieren, jedoch auch prooxidativ wirken und zur Schädigung von Proteinen, Kohlenhydraten und DNAb eitragen.…”

Section: Bildung Reaktiver Spezies Bei Der Bestrahlung Und Photooxidaunclassified

Die Chemie der Proteinoxidation in Lebensmitteln

Hellwig

2019

Angewandte Chemie

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Die Oxidation ist eine der Abbaureaktionen von Proteinen in Lebensmitteln, deren Bedeutung nicht hinter der von anderen wie der Maillard‐Reaktion, Lipierung oder Protein‐Phenol‐Reaktionen zurückbleibt. Während die Untersuchung der Proteinoxidation zu einem vertieften Verständnis der Prozesse in physiologischen Systemen geführt hat, ist das Wissen über spezifische Auswirkungen der Proteinoxidation in Lebensmitteln oder die Rolle “oxidierter” Lebensmittelproteine für den menschlichen Körper vergleichsweise gering. Oxidationsreaktionen an Lebensmittelproteinen können während des gesamten Verarbeitungsprozesses stattfinden – von der Primärproduktion bis zur Verdauung im Darm. In dem vorliegenden Aufsatz soll das derzeitige Wissen über die Mechanismen der Oxidation von Lebensmittelproteinen aus chemischer, technologischer und ernährungsphysiologischer Sicht zusammengefasst und eine Klassifizierung der einzelnen Reaktionen vorgenommen werden. Verschiedene analytische Ansätze werden verglichen, und der Zusammenhang zwischen der Oxidation von Lebensmittelproteinen und oxidativem Stress in vivo wird kritisch bewertet.

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High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations

Cited by 25 publications

References 23 publications

The Chemistry of Protein Oxidation in Food

The Chemistry of Protein Oxidation in Food

A Low-Molecular Weight Maillard Pigment from Beer was Identified as Perlolyrine, a Maillard Reaction Product from Tryptophan

Die Chemie der Proteinoxidation in Lebensmitteln

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