Potentially Harmful Maillard Reaction Products in Food and Herb Medicines

Abstract

The Maillard reaction is of great significance in food, herb medicines, and life processes. It is usually occurring during the process of food and herb medicines processing and storage. The formed Maillard reaction productions (MRPs) in food and herb medicines not only generate a large number of efficacy components but also generate a small amount of harmful substance that cannot be ignored. Some of the MRPs, especially the advanced glycation end products (AGEs) are concerning humans, based on the possibility to induce cancer and mutations in laboratory animals. Numerous studies have been reported on the formation, analysis, and control of the potentially harmful MRPs (PHMRPs). Therefore, the investigation into the formation, analysis, and control of PHMRPs in food and herb medicines is very important for improving the quality and safety of food and herb medicines. This article provides a brief review of the formation, analysis (major content), and control of PHMRPs in food and herb medicines, which will provide a base and reference for safe processing and storage of food and herb medicines. Practical Applications. The formed Maillard reaction productions in food and herb medicines not only generate a large number of functional components but also generate a small amount of harmful substance that cannot be ignored. This contribution provides a brief review on the formation (including the correlative studies between MRs and the PHMRPs, mechanisms, and the main pathways); analysis (major content, pretreatment for analysis, qualitative and quantitative analysis, and structural identification analysis); and control (strategies and mechanisms) of PHMRPs in food and herb medicines, which will provide a solid theoretical foundation and a valuable reference for safe processing and storage for food and herb medicines.

Evolution of nonenzymatic browning during the simulated Msalais‐production process in models of grape juice

“…In addition to this, the biological activities of some NEB products generated during the heating of food positively impact human health (Arihara et al., 2019; Dhungel et al., 2020; Nowak et al., 2021). Yet, on the other hand, the toxicity and undesired health effects of NEB products have been reported (Li et al., 2021; Nowak et al., 2021; Parisi & Luo, 2018). Currently, controlling NEB is critical for maximizing profit and avoiding formation of harmful compounds during food processing (Nowak et al., 2021; Parisi & Luo, 2018).…”

In situ detection and mass spectrometry imaging of protein-related metabolites in Bombyx batryticatus before and after frying with wheat bran

“…After being fried, there was plenty of dietary fiber remaining on the surface of the Bombyx batryticatus, which inhibited the biosynthesis of fungal toxins ( Zhao et al., 2010 ). As a consequence of Maillard reaction on the Bombyx batryticatus during the stir-frying process, the epidermis of Bombyx batryticatus became golden in color with an aromatic smell, which promoted the digestive function and improves the therapy compliance of patients when taking medicine ( Hu et al., 2016 ; Li et al., 2021b ).…”

Modulatory effects of fermented Polygonatum cyrtonema Hua on immune homeostasis and gut integrity in a dextran-sulfate-sodium-induced colitis model

“…16 Moreover, intensive steam-sun drying leads to the biotransformation of phytochemical constituents and the release of toxic byproducts of the Maillard reaction, raising a potent health concern. 17 Therefore, novel eco-friendly food processing approaches are warranted for preparing P. cyrtonema Hua-based food products. 18 Fermentation, a traditional food processing approach, is a low-cost and eco-friendly process.…”