Odors generated from the Maillard reaction affect autonomic nervous activity and decrease blood pressure through the olfactory system

Zhou, Lanxi; Ohata, Motoko; Owashi, Chisato; Nonomura, Katsuya; Yokoyama, Issei; Arihara, Keizo

doi:10.1002/jsfa.8538

Cited by 10 publications

(7 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…We previously revealed that the inhalation of DMHF changed autonomic nerve activity and decreased SBP (Zhou et al., 2018), and these changes in autonomic nerve activity were closely related to physiological activities, including appetite. In the present study, the inhalation of DMHF by rats promoted appetite during 6 weeks of feeding.…”

Section: Resultsmentioning

confidence: 96%

“…DMHF (purity >98%, Kanto Chemical Co. Tokyo, Japan) was diluted with distilled water to 5.7 mg/L. DMHF concentration (5.7 mg/L) used in this study was adopted our previous study (Zhou et al., 2018). Rats were exposed to cotton (5 cm × 5 cm × 1.5 cm) soaked in 15 mL of distilled water (control) or 15 mL of DMHF solution.…”

Section: Methodsmentioning

confidence: 99%

“…DMHF is an important odor compound that contributes to the sensory properties of foods, and is used widely in the flavor and perfume industries. We previously demonstrated that the inhalation of DMHF by Wistar rats decreased systolic blood pressure (SBP) through the olfactory system (Zhou et al., 2018). Furthermore, gastric vagal (parasympathetic) nerve activity was elevated and renal sympathetic nerve activity was reduced by the inhalation of DMHF.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

DMHF (2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone), a volatile food component generated by the Maillard reaction, promotes appetite and changes gene expression in the rat brain through inhalation

Yokoyama

Nakai

Suzuki

et al. 2020

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

Inhalation of odors can affect physiological parameter and change gene expression-related specific function. 2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF) is one of the major odor compounds generated by the Maillard reaction. We previously reported that the inhalation of DMHF decreased systolic blood pressure via the autonomic nervous system in rats. The autonomic nervous system is also closely related to appetite regulation. The present study investigated the effects of DMHF on dietary intake and gene expression. The inhalation of DMHF increased the dietary intake of rats during the feeding period. However, body weight did not change after 6 weeks feeding. A DNA microarray analysis showed that DMHF altered gene expression associated with feeding behavior and neurotransmission in the rat brain. DMHF inhalation promotes appetite and changes gene expression in rats. Furthermore, phenotypic changes may regulate neurotransmission and appetite at the mRNA level in addition to controlling the autonomic nervous system.

show abstract

Section: Resultsmentioning

confidence: 96%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

DMHF (2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone), a volatile food component generated by the Maillard reaction, promotes appetite and changes gene expression in the rat brain through inhalation

Yokoyama

Nakai

Suzuki

et al. 2020

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

show abstract

“…Also, DMHF with high FD factor and OAV would be a key responsible agent for the physiological activities. We previously found that the inhalation of DMHF at 5.7 ppm to Wistar rats decreased SBP 32 and promoted appetite 45 via parasympathetic nerve activity. As shown in Fig.…”

Section: Discussionmentioning

confidence: 95%

“…We have paid particular attention to physiological activities of DMHF through inhalation 22,26,[30][31][32][33] . DMHF is present in natural fruits (e.g., strawberries and pineapple) 34,35 and processed foods [36][37][38] .…”

Section: Discussionmentioning

confidence: 99%

Inhalation of odors containing DMHF generated by the Maillard reaction affects physiological parameters in rats

Yokoyama

Ohata

Komiya

et al. 2020

Sci Rep

Self Cite

View full text Add to dashboard Cite

The effects of odors generated by the Maillard reaction from amino acids and reducing sugars on physiological parameters (blood pressure, heart rate, and oxidative stress levels) in Wistar rats were investigated in the present study. The Maillard reaction samples were obtained from glycine, arginine, or lysine of 1.0 mol/L and glucose of 1.0 mol/L with heat treatment. The odor-active compounds in the Maillard reaction samples were identified using the aroma extract dilution analysis. Among the odor-active compounds identified, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF, FURANEOL and strawberry furanone) had the highest odor activity and its concentration was affected by amino acid types. The Maillard reaction odors generated from glycine or arginine significantly decreased systolic blood pressure and heart rate in rats when inhaled. These physiological effects were associated with DMHF. Furthermore, oxidative stress marker levels in rat plasma were decreased by the inhalation of DMHF. The inhalation of DMHF appears to at least partly affect physiological parameters by decreasing oxidative stress. The inhalation of odors affects physiological parameters (e.g. blood pressure, heart rate, and blood components). For example, essential oils of lavender and grapefruit change blood pressure via the autonomic nervous system 1,2. Furthermore, the odor of a mixture containing (Z)-3-hexenol and (E)-2-hexenal attenuates the cold pressor testinduced blood pressure response in human 3. Odors may exert their effects through the direct activation of the olfactory system, which sends odor information to the brain, or indirectly through diffusion into the bloodstream after absorption or digestion. The former affects brain functions involved in the autonomic nervous system and immediately induces physiological changes. The latter exerts delayed effects because it requires 20-30 min to diffuse into the bloodstream and reach the brain through the blood-brain barrier. Odors exert their effects on physiological parameters through these pathways via the autonomic nervous system. The autonomic nervous system alters metabolism by changing physiological parameters, such as blood pressure, heart rate (HR), and oxidative stress 4-7. Long-term disturbances in physiological parameters also affect many diseases because of increases in oxidative stress 8-10. Cardiovascular modifications have been associated with an increase in metabolism with oxygen consumption and the promotion of oxidative stress. Hydroperoxides (ROOH), biomarkers of oxidative stress, are produced when reactive oxygen species react with lipids, proteins, and amino acids. Therefore, increases in hydroperoxide levels reflect the extent of oxidative stress in the body 11. Chronic odor inhalation has been reported to affect oxidative stress levels in the rat brain 12. Although odors may regulate oxidative stress levels through inhalation, the accumulation of further evidence is needed. The Maillard reaction, which plays a critical role in flavor and color development in foods sub...

show abstract

Generation of bioactivities from proteins of animal sources by enzymatic hydrolysis and the Maillard reaction

Arihara

Yokoyama

Ohata

2021

Biologically Active Peptides

View full text Add to dashboard Cite

Odors generated from the Maillard reaction affect autonomic nervous activity and decrease blood pressure through the olfactory system

Abstract: It is indicated that DMHF affects blood pressure through the olfactory system, and the mechanism for the effect of DMHF on blood pressure involves the autonomic nervous system. © 2017 Society of Chemical Industry.

Cited by 10 publications

References 22 publications

DMHF (2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone), a volatile food component generated by the Maillard reaction, promotes appetite and changes gene expression in the rat brain through inhalation

DMHF (2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone), a volatile food component generated by the Maillard reaction, promotes appetite and changes gene expression in the rat brain through inhalation

Inhalation of odors containing DMHF generated by the Maillard reaction affects physiological parameters in rats

Generation of bioactivities from proteins of animal sources by enzymatic hydrolysis and the Maillard reaction

Contact Info

Product

Resources

About