Chemical properties and reactive oxygen and nitrogen species quenching activities of dry sugar–amino acid maillard reaction mixtures exposed to baking temperatures. (October 2015)

• Record Type: Journal Article
• Authors: Chen, Xiu-Min; Liang, Ningjian; Kitts, David D.
• Is Part Of: Food research international. Volume 76:Part 3(2015:Oct.)
• Page Start: 618
• Page End: 625
• Publication Date: 2015-10
• Subjects: ACN acetonitrile -- 3-DG 3-deoxyglucosone -- 3-DP 3-deoxypentosone -- DPPH 2, 2-diphenyl-1- picrylhydrazyl radical -- 3-MCP 3-methyl-1, 2-cyclopentanedione -- DAN 2, 3-diaminonaphthalene -- Fru fructose -- Glc glucose -- Gly glycine -- GO glyoxal -- Lys lysine -- MEM minimum essential medium -- MGO methylglyoxal -- MR Maillard reaction -- MRPs Maillard reaction products -- NO nitric oxide -- PMA phorbol ester -- Rib ribose -- RNS reactive nitrogen species -- ROS reactive oxygen species -- Suc sucrose -- Xyl xylose; Maillard reaction -- Antioxidant -- NO inhibition -- Sugar loss -- Color; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2015.06.033
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Maillard reaction products (MRPs) derived from 10 different, dry sugar–amino acid reaction model systems were examined for changes in color index (E), sugar loss, and formation of α-dicarbonyl compounds; the changes were correlated with relative activities to quench both reactive oxygen (ROS) and reactive nitrogen (RNS) species. Reducing sugars, xylose, ribose, fructose, glucose, and non-reducing sucrose were reacted with glycine (Xyl–Gly, Rib–Gly, Fru–Gly, Glc–Gly, and Suc–Gly), or lysine (Xyl–Lys, Rib–Lys, Fru–Lys, Glc–Lys, and Suc–Lys), respectively, at temperatures of 150 °C and 180 °C for time periods ranging from 5 to 60 min. ROS quenching capacity was negatively correlated with color index ( E ) (r = − 0.604, P < 0.001), and positively correlated with sugar loss (r = 0.567, P < 0.001). MRPs also exhibited activity to quench RNS as assessed by nitric oxide (NO) inhibition in differentiated Caco-2 cells that were induced with interferon-γ (IFN-γ) and phorbol ester (PMA) cocktail. We also showed a correlation between RNS and color index, sugar loss, and ROS quenching activities for MR mixtures that were heated for a short time (e.g. 10 min) at 150 °C. MRP quenching of ROS was largely influenced by sugar type, whereas, RNS quenching was dependent more so on the interaction between reactants and reaction conditions used to generate MRPs. Highlights: ROS quenching capacity was negatively correlated with color change but positively correlated with sugar loss. RNS was positively correlated with ROS and sugar loss and negatively correlated with color change. MRP inhibition of ROS was influenced mostly by sugar type. RNS quenching activity was dependent on the interaction between reactants and reaction conditions used to generate MRPs.