Scavenging of active oxygens by melanoidins.

Hayase, Fumitaka; Hirashima, Sachiko; Okamoto, Genichi; Kato, Harubumi

doi:10.1271/bbb1961.53.3383

Cited by 79 publications

(50 citation statements)

References 6 publications

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“…The antioxidant activities of Maillard reaction products can be explained in terms of the excellent radical scavenging properties of melanoidins and their reactions with oxygen (O2) and hydroxide (OH) (Hayase et al, 1998). Although the several studies have reported that HMF possesses antioxidative effects (Morales and Jimenez-Perez, 2001;Turkmen et al, 2006 ), this was not supported by the present data in this study, because the statistically significant correlation was not determined between antioxidative activity and HMF (R 2 =0.008) ( Table 4).…”

Section: Evaluation Of Correlations Of Product Groupscontrasting

confidence: 69%

The Relations Between Hydroxymethylfurfural Content, Antioxidant Activity and Colorimetric Properties of Various Bakery Products

Ertop¹,

Sarıkaya²

2017

GIDA

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The aim of this study was to evaluate the relations between hydroxymethylfurfural (HMF) content, colorimetric properties (L*, a*, b* and 100-L*) and antioxidant activities of various bakery products. For this purpose, eighteen bakery products were divided four groups according to their product formulation and processing conditions, as breads, scones, biscuits and crackers and their properties were examined. The results were evaluated as statistically. The product formulation and processing conditions of bakery products effected on HMF, color properties and antioxidant activity. While the correlation between HMF and antioxidant activity was not found, the correlation between HMF and 100-L* was determined statistically significant (P <0.05). HMF values of samples ranged between 2.59 and 165.28 mg/kg, while the browning index (100-L*) ranged between 23.1 and 42.9. According to results, the 'browning index (100-L*) value can be used as an indirect approach for evaluation of browning reactions and HMF formation together.

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Section: Evaluation Of Correlations Of Product Groupscontrasting

confidence: 69%

The Relations Between Hydroxymethylfurfural Content, Antioxidant Activity and Colorimetric Properties of Various Bakery Products

Ertop¹,

Sarıkaya²

2017

GIDA

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“…As melanoidins were reported to have oxygen radical scavenging activity (Hayase 1996;1997;Chuyen et al, 1998), and there are several reports of NO radical trapping activity of some antioxidant compounds such as flavonoids, we were interested in whether the inhibitory effects of both melanoidins were due to the results of direct inhibition by their NO radical trapping activity. Each melanoidin was incubated with NOC7.…”

Section: Resultsmentioning

confidence: 99%

“…They absorb or inactivate various radicals likeиOH , O 2 -, H 2 O 2 ( Hayase 1996;1997) and chemical compounds like Trp-P-2, a mutagen (Lee et al, 1994). Peroxynitrite, a reaction product of NO and superoxide, is known to be a stronger DNA damaging agent than NO itself.…”

Section: Resultsmentioning

confidence: 99%

Protective Effects of Melanoidins Derived from Soy Sauce and Soy Paste on NO-Induced DNA Damages.

Miwa¹,

Watanabe²,

Kawasumi³

et al. 2002

FSTR

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We determined the protective activity of melanoidins against DNA damage using the comet assay. We used nitric oxide (NO) as a DNA damaging agent and HL60 (human promyelocytic leukemic cell line). Melanoidins were prepared from soy sauce and soy paste (miso). When the cells were incubated with NO (1 mM) and melanoidin (0-0.25%) for 30 min, soy sauce melanoidin strongly inhibited NO-induced DNA damage in a dose dependent manner. Miso melanoidin and melanoidin prepared from a glycine/glucose model system also inhibited the DNA damage. Melanoidins showed the protective effect even when cells were subsequently incubated with NO after the treatment and removal of melanoidins. As melanoidins did not trap NO under the condition used, they seemed to inhibit the DNA damage indirectly through a modification of some cellular function.Keywords: melanoidin, DNA damage, comet assay, nitric oxide (NO), soy sauce, miso, HL60Maillard reaction is one of the most important reactions in chemical changes of food components during storage and processing of foods. Melanoidins, advanced glycation end products of Maillard reaction, are brown polymerized pigments that are produced in food systems containing proteins or amino acids and reducing sugars (Ikan et al., 1996). They are contained in many foods such as soy sauce, miso, roasted coffee etc., and play an important role in adding desirable flavor and color to food. In addition to making food more desirable, there have been many reports about their physiological functions , such as promotion of faecal bacterial growth (Ames et al., 1999), suppression of tumor cell growth (Kamei et al., 1997), inhibition of digestive enzymes (Hirano et al., 1994(Hirano et al., , 1996, antioxidative activity (Chuyen et al., 1998), and antimutagenic activity (Lee et al., 1994). We examined DNA damage-protecting activities of melanoidins using the comet assay, a single cell gel electrophoresis assay which has been used to detect the genotoxic effect of irradiation of various foods (Cerda et al., 1997;Singh, 1988). Subsequent improvements of the sensitivity and methodology have made it possible to detect single-and doublestrand breaks, alkali labile sites, incomplete excision repair sites and genomic structural discontinuities. Recently we have shown that the comet assay is an easy, quick and highly sensitive method to detect the protective effect of food components against DNA damage induced by several chemical mutagens (Miwa & Hongo, 2000;Miwa et al., 1999Sugai & Miwa, 1999). In this paper, we evaluated the DNA damage-protecting activity of melanoidins derived from soy sauce, miso paste and glycine-glucose model melanoidin against DNA damage of HL60 cells induced by nitric oxide using the comet assay. Materials and MethodsCell preparation The cell line HL60 (human promyelocytic leukemia) was used in this experiment. Cells were grown in Dulbecco's Modified Eagle Medium (DMEM) supplemented with 10% fetal bovine serum (FBS) in a CO 2 incubator (air: 95%, CO 2 : 5%). Before the assay, cells were centrifuged ...

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“…The increase in total polyphenol content of roasted barnyard millet flour could result from release of bound polyphenols or from maillard reaction products formed during roasting that have been reported to possess scavenging activity on reactive oxygen species [28,29]. Maillard reaction involves condensation reactions between sugars and amino acids and has been found to be linked to polyphenols [30] via inhibition of polyphenol oxidase [31].…”

Section: Total Polyphenol Content Of Methanolic Extract Of Selected Vmentioning

confidence: 99%

Sensory Characteristics, Total Polyphenol Content and In vitro Antioxidant Activity of Value Added Processed Barnyard Millet Flour Chapattis

R¹,

Nazni²

2016

J Food Process Technol

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Introduction: Value addition of millet is an important strategy to improve its utilization and the method of processing determines the quality characteristics of the value added products. Utilization of millets in food formulations is increasing worldwide, since they are rich sources of phytochemicals and dietary fiber which offer several health benefits.Objective: Thus in the present study, an attempt was made to develop roasted and pressure cooked barnyard millet flour incorporated chapatti at different levels and its consumer acceptability to evaluate the total polyphenol content and in vitro antioxidant activity. Materials and methods:Roasted and pressure cooked barnyard millet flour incorporated chapattis were developed at four different levels i.e., 10%, 30%, 50% and 100% millet flour to wheat flour. Sensory evaluation was done for all the developed products using 9 point hedonic scale. For the best variation, the total polyphenol content was estimated using folic ciocalteau method and the in vitro antioxidant activity were evaluated on the basis of measuring Ferric reducing ability power (FRAP) and scavenging activity for DPPH radicals by methanolic extracts.Results: Roasted and pressure cooked barnyard millet flour incorporation in the preparation of chapatti at 10 per cent level was acceptable. The total polyphenol content of best variation (10%) of roasted and pressure cooked barnyard millet flour incorporated chapatti was 6.12 mg/g and 5.38 mg/g respectively. The DPPH radical scavenging activity and Ferric reducing ability power (FRAP) of the same was found to be 59% and 13.42 mg/g and 53% and 11.57 mg/g respectively. The standard chapatti prepared with wheat flour was found to have 4.02 mg/g of polyphenol content, 47% of DPPH radical scavenging activity and 9.84 mg/g of Ferric reducing ability power. Conclusion:Thus the present study concludes that roasting and pressure cooking enhances the polyphenol content of barnyard millet grains which might also contribute significantly to the management and/or prevention of degenerative diseases associated with free radical damage due to its high polyphenol content and antioxidant activity.

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Scavenging of active oxygens by melanoidins.

Cited by 79 publications

References 6 publications

The Relations Between Hydroxymethylfurfural Content, Antioxidant Activity and Colorimetric Properties of Various Bakery Products

The Relations Between Hydroxymethylfurfural Content, Antioxidant Activity and Colorimetric Properties of Various Bakery Products

Protective Effects of Melanoidins Derived from Soy Sauce and Soy Paste on NO-Induced DNA Damages.

Sensory Characteristics, Total Polyphenol Content and In vitro Antioxidant Activity of Value Added Processed Barnyard Millet Flour Chapattis

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