Key Aspects of Amadori Rearrangement Products as Future Food Additives

Luo, Yue; Li, Shiming; Ho, Chi‐Tang

doi:10.3390/molecules26144314

Cited by 31 publications

(24 citation statements)

References 73 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Satisfactory separation of polar substances is now possible thanks to the recent invention of the hydrophilic interaction liquid chromatography (HILIC) column, which strikes a fair compromise between RP and NP columns. Its use concurrently separates the amino acids glycine, diglycine, and triglycine as well as the associated MR intermediate ( 51 ).…”

Section: Flavor Ingredients Of Mrps and Detection Methodsmentioning

confidence: 99%

Insights into flavor and key influencing factors of Maillard reaction products: A recent update

Liu

Sun²,

Ma³

et al. 2022

Front. Nutr.

View full text Add to dashboard Cite

During food processing, especially heating, the flavor and color of food change to a great extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in various model systems and food products. Maillard reaction Products (MRPs) serve as ideal materials for the production of diverse flavors, which ultimately improve the flavor or reduce the odor of raw materials. Due to the complexity of the reaction, MR is affected by various factors, such as protein source, hydrolysis conditions, polypeptide molecular weight, temperature, and pH. In the recent years, much emphasis is given on conditional MR that could be used in producing of flavor-enhancing peptides and other compounds to increase the consumer preference and acceptability of processed foods. Recent reviews have highlighted the effects of MR on the functional and biological properties, without elaborating the flavor compounds obtained by the MR. In this review, we have mainly introduced the Maillard reaction-derived flavors (MF), the main substances producing MF, and detection methods. Subsequently, the main factors influencing MF, from the selection of materials (sugar sources, protein sources, enzymatic hydrolysis methods, molecular weights of peptides) to the reaction conditions (temperature, pH), are also described. In addition, the existing adverse effects of MR on the biological properties of protein are also pointed out.

show abstract

Section: Flavor Ingredients Of Mrps and Detection Methodsmentioning

confidence: 99%

Insights into flavor and key influencing factors of Maillard reaction products: A recent update

Liu

Sun²,

Ma³

et al. 2022

Front. Nutr.

View full text Add to dashboard Cite

show abstract

“…The presence of Amadori compounds in dried fruits is common. This also adds to the reason for the presence of the compound 5-HMF in the dried fruit juice of B. macrophylla (Luo et al, 2021;Sanz et al, 2001). This compound has been evaluated for activity in the prevention and treatment of hypoxia, anemia, and sickle cell disease (Lucas et The next compound is 2-Furancarboxaldehyde, 5.5'-(methylene)] bis-or 5.5'(oxy-bis(methylene))bis-2-furfural (OBMF).…”

Section: Figure 1 Gas Chromatogram Of Bouea Macrophylla Fruit Juicementioning

confidence: 96%

GC-MS and LC-MS/MS Analysis of Bouea macrophylla Fruit Juice

Trifani

Rabinowitz²,

Abdillah³

et al. 2022

IJBPCS

View full text Add to dashboard Cite

Bouea macrophylla Griff is a member of the Anacardiaceae family, which has edible fruits. Due to the high nutritional value, appealing taste, and attractive color, the fruit juice of B. macrophylla has the potential to be developed as a functional beverage. The present study was conducted to determine the phytochemical profile of B. macrophylla fruit juice using GC-MS and LC-MS/MS. GC-MS analysis was performed with the Agilent Technologies 7890 Gas Chromatograph with automated sampling and tandem Agilent 5975 Mass Selective Detector and peak analysis with the Chemistation data system. LC-MS/MS QTOF analysis was performed with UPLC Waters I Class and tandem MS/MS Xevo G2S QTOF with UNIFI software. GC-MS analysis identified five compounds with a quality match of 90% and above, namely 3-pentadecylphenol (31.68%), 5,5’-(oxybis(methylene)]-bis-2-furancarboxy-aldehyde (5.67%), 5-(hydroxymethyl)-2-furancarboxy-aldehyde (23.51%), 4H-pyran-4-one, 2,3-dihydro-3,5-dihydro-6-methyl (5.00%), and n-hexadecanoic acid (4.71%). Five major compounds were identified for the first time in B. macrophylla fruit juice by LC-MS/MS analysis, i.e., (E)-hexadecyl-ferulate, digupigan A, eburicoic acid, hydroginkgolinic acid, and terminalic acid. The health benefit of some of these detected phytochemicals supports the use of juice as the main ingredient for functional food.

show abstract

“…15,16 Amadori rearrangement products (ARPs) are essential intermediates formed during the Maillard reaction and are widely distributed in both processed foods and raw materials with a relatively low concentration because of its thermal sensitivity. 17 Our previous work established a food-grade method to efficiently produce ARPs of glutamic acid and carnosine (>90%), making it possible to study their taste characteristics at the molecular level instead of using time-consuming enrichment and purification from raw material. 18 According to our previous results, further work is needed to investigate the structure and sensory properties of ARPs made from peanut peptides, which could help getting insight knowledge about the mechanism of umami enhancement by the Maillard reaction.…”

Section: ■ Introductionmentioning

confidence: 99%

Preparation, Sensory Characterization, and Umami-Enhancing Mechanism of Novel Peptide Glycoconjugates

Zhang

Zhao

et al. 2022

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

Previous studies supposed that Amadori rearrangement products (ARPs) of peptides might have better umamienhancing abilities. To confirm this, five ARPs (EP-ARP, AH-ARP, EE-ARP, β-AH-ARP, RFPHADF-ARP) were synthesized using a food-grade preparation method, and their chemical structures were clearly demonstrated by mass spectrometry and 1D/2D NMR. Sensory experiments showed that ARPs had better umami-enhancing abilities than the corresponding peptides in this research, though their enhancing performance varied. ARPs showed a synergistic effect with multiple umami substances (MSG and GMP), while their corresponding peptides did not. RFPHADF-ARP had good umami-enhancing capacity, despite that RFPHADF was a bitter peptide without any umami/umami-enhancing property. RFPHADF-ARP could bind to the T1R3, which is beneficial to the stability of the active conformation of the umami receptor. The introduction of glucose via the Maillard reaction increased the binding force of RFPHADF with the umami receptor by influencing the electron density distribution and offering more binding groups (hydroxide group).

show abstract

Key Aspects of Amadori Rearrangement Products as Future Food Additives

Cited by 31 publications

References 73 publications

Insights into flavor and key influencing factors of Maillard reaction products: A recent update

Insights into flavor and key influencing factors of Maillard reaction products: A recent update

GC-MS and LC-MS/MS Analysis of Bouea macrophylla Fruit Juice

Preparation, Sensory Characterization, and Umami-Enhancing Mechanism of Novel Peptide Glycoconjugates

Contact Info

Product

Resources

About