Agric Food Chem Research Articles

Antioxidant activity of Maillard reaction products

European Journal of Lipid Science and TechnologyVolume 111, Issue 2 p. 109-111 EditorialFree Access Antioxidant activity of Maillard reaction products Ryszard Amarowicz, Ryszard Amarowicz Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, PolandSearch for more papers by this author Ryszard Amarowicz, Ryszard Amarowicz Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, PolandSearch for more papers by this author First published: 17 February 2009 https://doi.org/10.1002/ejlt.200900011Citations: 63AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat No abstract is available for this article. References 1 L. Manzocco, S. Calligaris S., D. Mastrocola, M. C. Nicoli, C. R. Lerici: Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends Food Sci Technol. 11, 340– 346. 2 B. Ruiz-Roca, M. P. Navarro, I. Seiquer: Antioxidant properties and metal chelating activity of glucose-lysine heated mixtures: Relationships with mineral absorption across caco-2 cell monolayers. J Agric Food Chem. 2008, 56, 9056– 9063. 3 M.-N. Billaud, Y.-N. Ordonaud, J. Nicolas: Free radical scavenging, inhibition of polyphenoloxidase activity and copper chelating properties of model Maillard systems. LWT – Food Sci Technol. 2007, 40, 1434– 1444. 4 Y.Osada, T. Shibamoto: Antioxidative activity of volatile extracts from Maillard model systems. Food Chem. 2006, 98, 522– 528. 5 X.-M. Chen, D. D. Kitts: Antioxidant activity and chemical properties of crude and fractionated Maillard reaction products derived from four sugar-amino acid Maillard reaction model systems. Ann NY Acad Sci. 2008, 1126, 220– 224. 6 K. Cejepek, L. Jarolímová, J. Valíšek: Antioxidant capacity of Maillard systems with carbonyl products of sugar fragments. Czech J Food Sci. 2004, 22 SI, 60– 63. 7 J. A. Rufián-Henares, F. J. Morales: Functional properties of melanoidins: In vitro antioxidant, antimicrobial and antihypertensive activities. Food Res Int. 2007, 40, 995– 1002. 8 F. J. Morales, S. Jiménez-Pérez: Peroxyl radical scavenging activity of melanoidins in aqueous systems. Eur Food Res Technol. 2004, 218, 515– 520. 9 G. Sacchetti, C. Di Mattia, P. Pittia, D. Mastrocola: Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction. J Food Engin. 2009, 90, 74– 80. 10 J. Á. Gómez-Ruiz, J. M. Ames, D.S. Leake: Antioxidant activity and protective effects of green and dark coffee components against human low density lipoprotein oxidation. Eur Food Res Technol. 2008, 227, 1017– 1024. 11 A. Michalska, M. Amigo-Benavent, H. Zielinski, M. D. Del Castillo: Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread. J Cereal Sci. 2008, 48, 123– 132. 12 E. M. Peralta, H. Hatate, D. Kawabe, R. Kuwahara, S. Wakamatsu, T. Yuki, H. Murata: Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation. Food Chem. 2008, 111, 72– 77. 13 B. Kusznierewicz, A. Śmiechowska, A. Bartoszek, J. Namieśnik: The effect of heating and fermenting on antioxidant properties of white cabbage. Food Chem. 2008, 108, 853– 861. 14 I. Seiger, B. Riuz-Roca, M. Mesías, A. Muñoz-Hoyos, G. Galdó, J. J. Ochoa, M.P. Navarro: The antioxidant effect of a diet rich in Maillard reaction products is attenuated after consumption by healthy male adolescents. In vitro and in vivo comparative study. J Sci Food Agric. 2008, 88, 1245– 1252. Citing Literature Volume111, Issue2No. 2 February 2009Pages 109-111 ReferencesRelatedInformation

Coagulation of soy proteins induced by thermolysin and comparison of the coagulation reaction with that induced by subtilisin Carlsberg

It is known that coagula are formed when soy proteins are treated by subtilisin Carlsberg. Time-course of the coagulation can be monitored by measuring the turbidity ( OD 660) of soy protein isolates (SPI) solution [Inouye K, Nagai K, Takita T. Coagulation of soy protein isolates induced by subtilisin Carlsberg. J Agric Food Chem 2002;50:1237–42]. In this study, we examined the coagulation of the digests produced in the digestion of SPI with thermolysin. SPI treated at 80 °C coagulated by hydrolysis with either of thermolysin and subtilisin Carlsberg, but that treated at 37 °C did not. The velocities of the coagulation were almost the same between the digestions with thermolysin and subtilisin Carlsberg, while the amount of the coagula in the former was 50–80% of that in the latter. With increasing the thermolysin concentration from 0.1 to 5 μM, the velocity of the coagulation increased while the amount of the coagula was constant. With increasing the reaction temperature from 37 to 70 °C, the velocity increased while the amount decreased. The digests from 11S soy proteins coagulated drastically compared to those from either of SPI, 7S soy proteins, and the mixture of 7S and 11S soy proteins (1:2 for w/v), suggesting that the coagulation of the digests from 11S soy proteins might be suppressed by those from 7S soy proteins.

Balkan Nephropathy: Evolution of Our Knowledge

Balkan endemic nephropathy (BEN), originally described in the late 1950s as a chronic tubulointerstitial kidney disease, is identified by its unique epidemiological features. The most remarkable characteristic of BEN is the focal topographical nature that characterizes its occurrence at the global, national, and even household level. BEN affects only certain endemic rural foci along tributaries of the Danube River in the Balkan countries of Bosnia, Bulgaria, Croatia, Romania, and Serbia. The spatial distribution has remained astonishingly unchanged with time because the disease affects the same endemic clusters as 50 years ago. The natural course of the disease is characterized by universal development of end-stage renal disease and the frequent development of upper urinary tract tumors, posing a substantial disease burden to the afflicted areas. The greatest challenge in the study of BEN has been the elucidation of its cause. The unique features of the disease, in particular its endemic nature and the long incubation period required for the disease to develop, have led to the proposal that BEN represents a unique environmental disease. The quest for the responsible environmental factor has been long and diverse, and although no definitive answer has been provided to date, converging lines of evidence support the theory that long-term consumption of food contaminated with aristolochic acid underlies the pathogenesis of BEN. The present review describes the evolution of our knowledge of BEN in relation to the development of the main theories for its pathogenesis.

Perfluoroalkane Acids and Fetal Growth

In the November issue of Environmental Health Perspectives, Apelberg et al. (2007) reported an inverse relationship between umbilical cord blood concentrations of perfluorooctanoate (PFOA) and perfluorooctane sulfonate (PFOS) and ponderal index and head circumference in children delivered vaginally in Baltimore, Maryland. In the same issue, Fei et al. (2007) reported an inverse relationship between first trimester maternal blood PFOA (but not PFOS) concentration and birth weight in Danish infants born to normal-weight women. Although these studies do not necessarily support one another (Fei et al. also collected cord blood but did not report these results), they raise the important question of whether low-level exposure to perfluoroalkane acids might affect fetal growth. In both articles, the authors called attention to the inconsistency between these findings and those in experimental animal studies, in which fetal growth effects occur only at blood concentrations several orders of magnitude higher than were measured in human umbilical cord or maternal blood. The question was reasonably posed by both groups whether a confounder could be responsible for the observed associations. The Baltimore group (Apelberg et al. 2007) identified two candidate confounders that may explain their findings: diet and plasma volume. Perfluoroalkanesulfonamides, which may be metabolized to PFOS, have been used in grease- and water-repellant packaging for foods, particularly pizza, french fries, and other fried foods. The Canadian Total Diet Study (Tittlemier et al. 2006) detected perfluoroalkanesulfonamides in all foods tested, but the highest concentrations were found in pizza, microwave popcorn, egg breakfast sandwiches, french fries, chicken nuggets, and fish burgers. Fluorotelomer alcohols, which can be converted to the corresponding alkane acids, have been used in coatings for paper, including microwave popcorn bags. 8-2 Fluorotelomer alcohol can be converted atmospherically and metabolically to PFOA, and gavage treatment of pregnant mice with 8-2 fluorotelomer alcohol results in the appearance of PFOA in fetuses (Henderson and Smith 2007). Both 8-2 fluorotelomer alcohol and PFOA have been found in popcorn bags and in the vapor produced after cooking microwave popcorn (Begley et al. 2005; Sinclair et al. 2007). The pregnancies studied by Fei et al. (2007) occurred in 1996–2002, a period during which perfluorinated compounds were commonly used in fast-food packaging. The use of perfluorinated compounds in food packaging decreased some years before 2004–2005, the study period of Apelberg et al. (2007); however, PFOS and PFOA have long half-lives and may still have been present as markers of a high intake of fast-food. A high intake of fast food may in turn be a marker of poor nutrition. The Danish National Birth Cohort (Fei et al. 2007) included a food frequency questionnaire. It would be interesting to know if a relationship between nutrition and maternal blood perfluoroalkane acid concentration was detected. PFOA and PFOS repel fat and are distributed in body water, particularly plasma. Women with a reduced plasma or body water volumes would distribute the same body burden of perfluoroalkane acids in a smaller space, producing higher perfluoroalkane acid concentrations. Fat-free body mass and total body water volumes are important predictors of birth weight (Butte et al. 2003; Lederman et al. 1999; Mardones-Santander et al. 1998; Sanin Aguirre et al. 2004), giving rise to the possibility that higher maternal blood (and therefore fetal blood) concentrations of PFOS and PFOA are markers of reduced plasma or total body water volumes, producing an apparent inverse association between the perfluoroalkane acid concentrations and fetal growth. A reasonable next step in addressing the question of whether perfluoroalkane acids (at current human blood concentrations) play a role in fetal growth will be studies in which maternal nutrition and body composition, as opposed to body weight, are considered as possible confounders.

Multi-residue analysis of traces of pesticides and antibiotics in honey by HPLC-MS-MS

The aim of this work was to develop an analytical method for simultaneous assay of residues of two families of antibiotics, and three pesticides, in honey. The assays involved a mixture of five tetracyclines, four sulfamides, and the pesticides coumaphos, carbendazim, and amitraz (two metabolites). All the compounds were extracted from honey and pre-concentrated by optimised solid-phase extraction (SPE). Analysis was by high-performance liquid chromatography-mass spectrometry-mass spectrometry (HPLC-MS-MS) using a triple-quadrupole spectrometer in multiple reaction monitoring (MRM) mode in order to identify and quantify the compounds present (Sheth et al J Agric Food Chem 38:1125-1130, 1990). During development of the analytical method a strong matrix effect was found that depended on the floral origin of the honey. This led to the development of a standard additions method to quantify the contaminants sought.

The effect of cinnamon extract on insulin resistance parameters in polycystic ovary syndrome: a pilot study

Cinnamon extract has been shown to reduce insulin resistance in in vitro and in vivo studies by increasing phosphatidylinositol 3-kinase activity in the insulin signaling pathway and thus potentiating insulin action. Fifteen women with polycystic ovary syndrome (PCOS) were randomized to daily oral cinnamon and placebo for 8 weeks. Comparisons of post-treatment to baseline insulin sensitivity indices using fasting and 2-hour oral glucose tolerance tests showed significant reductions in insulin resistance in the cinnamon group but not in the placebo group. A larger trial is needed to confirm the findings of this pilot study and to evaluate the effect of cinnamon extract on menstrual cyclicity.

Relationship of apple vitamin C and antioxidant contents to harvest date and postharvest pathogen infection

AbstractA surprisingly strong correlation between the date of commercial harvest and the mean vitamin C (L‐ascorbate, L‐AA) contents of fruits from Belgian‐grown Malus × domestica cultivars was reported recently (Davey MW and Keulemans J, J Agric Food Chem 52:8031–8038 (2004)). The study has been extended to show that this correlation remains consistent over different production years and that harvest date is also significantly correlated with fruit L‐AA and total antioxidant activities but not with glutathione (GSH) levels or other physiological parameters of fruits. L‐AA concentrations were also found to be negatively correlated with mean preharvest daytime temperature; however, since preharvest temperature and harvest date themselves are closely linked, it was not possible to definitively separate the relative contributions of genetic and environmental factors to these traits. It is also shown that the susceptibility of fruits of different apple genotypes to postharvest infection with Botrytris cinerea decreases with increasing harvest date and that this susceptibility is correlated with fruit vitamin C but not GSH levels. There is no such relationship underlying the susceptibility of fruits to postharvest infection with Gloeosporium fructigenum. These results are discussed in the context of low‐input breeding for improved fruit quality and disease resistance via selection of fruits with improved antioxidant defence capabilities. Copyright © 2007 Society of Chemical Industry

Guest Editorial: Assessing Risks and Benefits of Genistein and Soy

Guest Editorial: Assessing Risks and Benefits of Genistein and Soy

Ferulic Acid Stabilizes a Solution of Vitamins C and E and Doubles its Photoprotection of Skin

Ferulic acid is a potent ubiquitous plant antioxidant. Its incorporation into a topical solution of 15%l-ascorbic acid and 1%alpha-tocopherol improved chemical stability of the vitamins (C+E) and doubled photoprotection to solar-simulated irradiation of skin from 4-fold to approximately 8-fold as measured by both erythema and sunburn cell formation. Inhibition of apoptosis was associated with reduced induction of caspase-3 and caspase-7. This antioxidant formulation efficiently reduced thymine dimer formation. This combination of pure natural low molecular weight antioxidants provides meaningful synergistic protection against oxidative stress in skin and should be useful for protection against photoaging and skin cancer.

Overlooked in Fallon?

Overlooked in Fallon?

No effect of garlic extract on saquinavir kinetics and hepatic CYP3A4 function measured by the erythromycin breath test

Background Garlic extracts are widely used as herbal supplements. Garlic extract intake markedly decreased plasma concentrations of the CYP3A4 substrate saquinavir in 6 out of 9 volunteers (Clin Infect Dis 2002;34:234). Furthermore, high doses of garlic induced hepatic CYP3A1 expression and function in rats (J Agric Food Chem 2002;50:378). Therefore we studied the effects of garlic extract on hepatic CYP3A4 function as measured by erythromycin breath test. Methods Ten male healthy volunteers participated in a cross-over study. Two study periods were separated by three weeks of garlic extract intake (Garlipure 1200mg/d). In each period, volunteers underwent an erythromycin breath test and repeated blood samples after a single dose of 1200mg saquinavir. Results The erythromycin breath test was comparable prior to and after three weeks of garlic extract intake with means(SD) of 2.3(0.3) and 2.2(0.4) and a geometric mean (95%CI) ratio of garlic vs. baseline of 96(93,107)%. Saquinavir AUC decreased in 7 and increased in 3 volunteers with means(SD) of 1.9(0.6) and 1.7(0.9)h.ug/l. and a geometric mean (95%CI) ratio of 86(74,136)%. Conclusions Our results indicate that the usual dose of garlic extract for 3 weeks does not change the function of hepatic CYP3A4 and does not alter saquinavir exposures after an oral single dose. These results are in line with resent studies reporting no effects of garlic on the urinary OH-midazolam/midazolam ratio and on alprazolam kinetics. Clinical Pharmacology & Therapeutics (2004) 75, P80–P80; doi: 10.1016/j.clpt.2003.11.304

Indigestible fraction of edible marine seaweeds

AbstractAs dietary fibre constitutes only part of the non‐digestible components of plant foods, there is a general trend to extend the fibre concept to include all the main food constituents that reach the colon undegraded. In this study the major non‐digestible components of five edible brown and red Spanish marine seaweeds—Fucus vesiculosus. Laminaria digitata (Kombu), Undaria pinnatifida (Wakame), Chondrus crispus (Irish moss) and Porphyra tenera (Nori)—were determined under simulated physiological conditions by an in vitro enzymatic method (Sauro‐Calixto F et al, J Agric Food Chem 48: 3342–3347 (2000)) developed as an alternative to dietary fibre analysis. Two indigestible fractions, soluble (SIF) and insoluble (IIF), were obtained after enzymatic treatments of seaweeds. SIF amounted to 40–170 g kg−1 algal dry weight. Gravimetric values of IIF were 246–599 g kg−1 and its major components were resistant protein (37–133 g kg−1), minerals (13–78 g kg−1) and non‐starch polysaccharides plus klason lignin (196–415 g kg−1). The total indigestible fraction determined by colorimetry (335–516 g kg−1) was similar to the total dietary fibre content of seaweeds determined previously by the AOAC method. However, the distribution of the soluble and insoluble fractions differed between the two procedures. Estimation of the indigestible fraction of edible seaweeds could be useful from both nutritional and commercial points of view. Copyright © 2003 Society of Chemical Industry

Induction of protection against the necrotrophic pathogens Phytophthora citrophthora and Alternaria solani in Lycopersicon esculentum Mill. by a novel synthetic glycoside combined with amines.

1,2,3,4-tetra-O-acetyl-6-ethyladipate-beta- D-glucopyranose (TOGE), a glycoside derivative of adipic acid monoethyl ester and 1,2,3,4-tetra-O-acetyl-beta- D-glucopyranose, was synthesized and the resistance-inducing activity shown by TOGE-1 (TOGE plus furfurylamine) and TOGE-2 (TOGE plus 1,3-diaminepropane) was assayed. TOGE-1 and TOGE-2 protected tomato plants against two different fungal pathogens Phytophthora citrophthora and Alternaria solani. Foliar treatments at very low concentrations (2.5 mg l(-1) TOGE, 0.5 mg l(-1) amine) clearly reduced the disease incidence for both pathogens. TOGE-2 application was the most effective on intact plants as well as on detached leaves, reducing fungal growth by more than 46% with respect to control plants. On the other hand TOGE-1 treatment reduced fungal advance by 21%. These results demonstrate a high protective effect against fungal infections for both chemicals. A possible direct antimicrobial effect was discounted due to the weak activity observed in vitro against these pathogens at the low concentrations used in plants. TOGE-2 treatment clearly activates resistance against both pathogens and improves the protective effect previously shown by FGA mixture (adipic acid monoethyl ester, 1,2,3,4-tetra-O-acetyl-beta- D-glucopyranose and furfurylamine) [V. Flors et al. (2001) J Agric Food Chem 49:2569-2575]. The obtained results indicate that TOGE-1 and TOGE-2 act as resistance inducers. Although their mode of action is still unknown, pre-challenge studies have demonstrated the induction of the phenylpropanoid pathway and antioxidant activities. Both chemicals have demonstrated a beneficial effect on plant development, increasing chlorophyll and protein contents, photosynthetic rate and water-use efficiency. The improvement of plant growth and development produced by these treatments suggests crop tolerance to these chemicals, although effective formulations that are safe to humans must be developed before this technology can be used commercially.

Analysis of grape Vitis vinifera L. DNA in must mixtures and experimental mixed wines using microsatellite markers.

Because wine quality highly relies on the varietal composition of the must, the development of methods allowing the authentication of varieties in musts and wines would be of great value as a guarantee of quality. Microsatellite markers have already been applied to the authentication of grape juices (Faria, M. A.; Magalhães, R.; Ferreira, M. A.; Meredith, C. P.; Ferreira Monteiro, F. J. Agric. Food Chem. 2000, 48, 1096-1100) and to the analysis of experimental wines (Siret, R.; Boursiquot, J. M.; Merle, M. H.; Cabanis, J. C.; This, P. J. Agric Food Chem. 2000, 48, 5035-5040). In the present paper, we accessed the usefulness of this technology for the analysis of must and wine mixtures. The detection limit of DNA mixtures was first estimated on DNA extracted from leaves: 4% of a foreign DNA can be detected. Analysis of must and wine mixtures (Chardonnay B/Clairette B and Syrah N/Grenache N) was performed on experimental fermentations. DNA was extracted along the fermentation process and analyzed using five microsatellite loci. The 70:30 (v/v) mixtures were successfully analyzed until the end of the fermentation. The applications of these results to commercial purposes are discussed.

Characterization of 2-nitrophenol uptake system of Pseudomonas putida B2

Uptake of substituted nitrophenols from the bulk solution into the cytoplasm limited reaction rates by Pseudomonas putida B2. Initial enzymatic conversion of 2-nitrophenol (ONP) to catechol is by an intracellular soluble enzyme, nitrophenol oxygenase [Zeyer J and Kearney PC. 1984. J Agric Food Chem 32: 238–242]. Addition of N-ethylmaleimide (NEM) to cell suspensions led to a decrease in specific reaction rates for ONP, dependent on the ratio of NEM to cellular protein. Maximal NEM inhibition resulted in an 80–90% decrease in the ONP reaction rate which could not be reversed following dilution. Cell-free enzyme extract isolated from NEM-inactivated cells demonstrated less than 20% loss of the specific ONP reaction rates. NEM apparently acted by inhibiting a protein which facilitated uptake of nitrophenol into the cytoplasm, prior to the first catabolic enzyme. Both intact organisms and protoplasts exhibited the same 80–90% decrease in reaction rate which established that NEM inhibition was localized in the plasma membrane. NEM elicited variable effects on reaction rates for a series of ring substituted 2-nitrophenols. The data indicated that uptake of substituted 2-nitrophenols involved at least two transport systems, one sensitive to NEM inactivation and a second insensitive uptake process.