CHEMICAL AND BIOLOGICAL EFFECTS OF MAILLARD REACTION PRODUCTS

There were significant differences between chemical
characteristics of ribose (Rib)-, glucose (Glc)-,
and fructose (Fru)-lysine (Lys) Maillard reaction
products (MRPs). Rib was the most reactive sugar and
exerted the greatest change in Maillard-reaction
(MR), followed by Glc and Fru in the sugar-Lys
model. All three sugar-Lys MRPs not only exhibited
strong free radical scavenging activity in chemical
systems, but also protected intestinal Caco-2 cells
from injury caused by oxidants and transition metal
ions. Different chemical characteristics of MRPs
generated by the three sugars could not be
associated with distinct antioxidant properties in
most cases. While antioxidant activities were
apparent for whole MRP mixtures, ethanol
precipitates (i.e., HMW fraction), more so than
ethanol extracts (i.e., LMW fraction), were mainly
responsible for scavenging HO and DPPH radicals
and protecting against both ferrous ion- and cupric
ion- induced cytotoxicity. Free radical scavenging
activities of MRPs were influenced not only by high
and low molecular fractions, but also by the source
of ROS present in the reaction environment.

Autorentext

Dr. Hao Jing is a full professor of Nutrition and Food safety in the College of Food Science and Nutritional Engineering at the China Agriculture University. He received M.D. in 1982 from Najing Medical University, Ph.D.in 1993 from Beijing Medical University, second Ph.D. degree in 2003 from the University of British Columbia, Canada.

Klappentext

There were significant differences between chemical characteristics of ribose (Rib)-, glucose (Glc)-, and fructose (Fru)-lysine (Lys) Maillard reaction products (MRPs). Rib was the most reactive sugar and exerted the greatest change in Maillard-reaction (MR), followed by Glc and Fru in the sugar-Lys model. All three sugar-Lys MRPs not only exhibited strong free radical scavenging activity in chemical systems, but also protected intestinal Caco-2 cells from injury caused by oxidants and transition metal ions. Different chemical characteristics of MRPs generated by the three sugars could not be associated with distinct antioxidant properties in most cases. While antioxidant activities were apparent for whole MRP mixtures, ethanol precipitates (i.e., HMW fraction), more so than ethanol extracts (i.e., LMW fraction), were mainly responsible for scavenging HO and DPPH radicals and protecting against both ferrous ion- and cupric ion- induced cytotoxicity. Free radical scavenging activities of MRPs were influenced not only by high and low molecular fractions, but also by the source of ROS present in the reaction environment.