Mutagenicity of Maillard reaction products from d-glucose-amino acid mixtures and possible roles of active oxygens in the mutagenicity

Kim, Seon-Bong; Kim, In-Soo; Yeum, Dong-Min; Park, Yeung-Ho

doi:10.1016/0921-8777(91)90041-m

Cited by 39 publications

(24 citation statements)

References 12 publications

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“…agenic [14] as judged by the 'Ames Test' [15]. Other glycated amino acids, such as proline and cysteine, do not exhibit mutagenicity [14].…”

Section: Resultsmentioning

confidence: 99%

“…Other glycated amino acids, such as proline and cysteine, do not exhibit mutagenicity [14]. We investigated the mutagenicity of L-carnosine and the glycated forms of L-carnosine, L-lysine and L-alanine (Table 2).…”

Section: Resultsmentioning

confidence: 99%

“…Typically an increase in absorbance at around 280 nm is detected followed by a smaller increase at around 320 nm wavelength [17]. It is known that lysine is readily glycatable [12,14,17] and Fig. 1 shows the spectral changes that occur following incubation with glucose or deoxyribose.…”

Section: Introductionmentioning

confidence: 99%

“…The analysis of mutagenic potential of glycated compounds was performed according to Kim et al [14]. In brief, D-glucose (1 M) and each of the following: L-carnosine, L-lysine, L-alanine (all 1 M) were dissolved in distilled water, the pH adjusted to 7 and the mixtures heated at 100°C for 80 min.…”

Section: Introductionmentioning

confidence: 99%

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Non‐enzymatic glycosylation of the dipeptide l‐carnosine, a potential anti‐protein‐cross‐linking agent

Michaelis²,

1995

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The dipeptide carnosine (~-alanyl-L-histidine) was readily glycosylated non-enzymatically upon incubation with the sugars glucose, galactose, deoxyribose and the triose dihydroxyacetone. Carnosine inhibited glycation of actyl-Lys-His-amide by dihydroxyacetone and it protected c~-crystallin, superoxide dismutase and catalise against glycation and cross-linking mediated by ribose, deoxyribose, dihydroxyacetone, dihydroxyacetone phosphate and fructose. Unlike certain glycated amino acids, glycated carnosine was non-mutagenic. The potential biological and therapeutic significance of these observations are discussed.

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“…agenic [14] as judged by the 'Ames Test' [15]. Other glycated amino acids, such as proline and cysteine, do not exhibit mutagenicity [14].…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Non‐enzymatic glycosylation of the dipeptide l‐carnosine, a potential anti‐protein‐cross‐linking agent

Michaelis²,

1995

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“…Both of the complex media used in our experiments have significant concentrations of free L-lysine. It is interesting to note that materials mutagenic for bacteria can be formed by heating mixtures of glucose and lysine (6). However, these materials are probably not closely related to the inhibitor discussed here because they require the participation of glucose and are sensitive to catalase.…”

Section: Discussionmentioning

confidence: 99%

Oxygen sensitivity of an Escherichia coli mutant

1992

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Genetic evidence indicates that Oxys-6, an oxygen-sensitive mutant of Escherichia coli AB1157, is defective in the region of the hemB locus. Oxys-6 is capable of growth under aerobic conditions only if cultures are initiated at low-inoculum levels. Aerobic liquid cultures are limited to a cell density of 10(7) cells per ml by the accumulation of a metabolically produced, low-molecular-weight, heat-stable material in complex organic media. Both Oxys-6 and AB1157 cells produce the material, but only aerobic cultures of the mutant are inhibited by it. The material is produced by both intact cells and cell extracts in complex media. This reaction also occurs when the amino acid L-lysine is substituted for complex media.

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The potential antimutagenic and antioxidant effects of Maillard reaction products used as “natural antibrowning” agents

Wagner¹,

Reichhold

Koschutnig

et al. 2007

Molecular Nutrition Food Res

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The aim of this study was to investigate the potential antioxidative and antimutagenic effects of Maillard reaction products (MRPs) formed from glucose or fructose and cysteine or glutathione in the Ames Salmonella test and the 2,2'-azobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay. The mixtures were heated for 4 h 20 min or 14 h at 103 or 110 degrees C and tested in five concentrations from 0.05 to 11 mg/plate in strains TA 98 and TA 102 in the plate incorporation assays. In order to promote the formation of mutant revertants the prooxidants hydrogenperoxide (H(2)O(2)) and tertiary-butyl hydroperoxide (tBOOH) were used in the TA 102. Tests were conducted with preincubation with (+S9) and without (-S9) metabolic activation. 5-Hydroxymethylfurfural (5-HMF) was investigated as carbonyl compound. In TA 98, no effect of the MRPs was shown. The shorter heated samples (4 h 20 min) were in general more active than the longer heated ones (14 h). Up to 1 mg/plate (1%) all the reaction mixtures remained safe, but the 5% and in particular the 11% fractions increased the number of revertants significantly for the shorter heated mixtures. The 14 h mixtures did not show any response for almost all concentrations. No significant difference in the number of revertants could be observed between the cysteine and glutathione mixtures, the fructose mixtures increased revertants number to a higher extent than the glucose mixtures only in the 4 h 20 min heated mixtures for the highest concentration (11%). The highest activity was always observed in the +S9 tests. Antioxidative effects expressed as Trolox equivalents were higher in the 4 h 20 min heated samples. When detectable, HMF concentration was found to be higher in the 14 h MRP samples. In order to use the tested mixtures as antibrowning agents for technological purpose, the concentration should not be higher than 1% and the longer heated reaction mixtures were preferred since the brown pigments seemed to be less reactive than the intermediate products.

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Mutagenicity of Maillard reaction products from d-glucose-amino acid mixtures and possible roles of active oxygens in the mutagenicity

Cited by 39 publications

References 12 publications

Non‐enzymatic glycosylation of the dipeptide l‐carnosine, a potential anti‐protein‐cross‐linking agent

Non‐enzymatic glycosylation of the dipeptide l‐carnosine, a potential anti‐protein‐cross‐linking agent

Oxygen sensitivity of an Escherichia coli mutant

The potential antimutagenic and antioxidant effects of Maillard reaction products used as “natural antibrowning” agents

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