Antioxidant Activity Of Maillard Reaction Products Research Articles

Effect of tea polyphenols on the formation of advanced glycation end products (AGEs), functional and structural properties of modified protein in Maillard reaction

To improve the solubility and processing properties of gluten protein, Maillard reaction at three temperatures (70 °C, 100 °C and 130 °C) was used to modified gluten, and the effect of tea polyphenols (TPs) on the functional and structural properties of Maillard reaction products (MRPs) were investigated. The results showed that higher temperature and TPs increased significantly (p < 0.05) the antioxidant activity of MRPs and the order was ABTS > TRC > DPPH, which maxima were 72.5%, 61.5% and 44.3%, respectively, when the TPs addition was 0.3 g/100 mL at 130 °C. After undergoing thermal treatment, significant increase of foamability and emulsifying stability was observed, while the foam stability and emulsifying activity decreased with the addition of TPs. TPs altered the maximum UV absorption value and caused a red-shift for MRPs. Additionally, the reduced fluorescence intensity indicated that TPs decreased the amount of Maillard reaction intermediates as well as AGEs. Furthermore, 0.3 g TP/100 mL significantly increased (p < 0.05) hydrophobicity with maximum of 48.6%, while β-sheet content decreased from 45.7% to 40.4% compared to the control. The Maillard reaction improved the processing properties of gluten protein, and TPs effectively inhibited the production of AGEs and 5-hydroxymethylfurfural.

Effect of amino compounds on the volatile compounds and antioxidant activity of Maillard reaction products of enzymatic hydrolyzed cabbage leaves

Different Maillard reaction model mixtures based on hydrolyzed cabbage leaves waste protein supplemented with different amino compounds (cysteine, thiamine and / or alanine) were used to explore the effect of each amino compound on the characteristics of the generated Maillard reaction products (MRPs). A comparative study was carried out between MRPs of the model mixtures in terms of odour sensory characteristics, SPME-GC–MS analysis of the headspace volatiles, browning intensity and antioxidant activity. The results revealed that omission of one amino compound from the model mixtures led to significant variations in the volatile compounds, browning intensity and odour profile of the MRPs. Omission of cysteine resulted in 25.00% and 30.83% decrease in the thiol containing compounds and antioxidant activity, respectively. While, omission of alanine led to a significant decrease in pyrazines and furans (75% and 100%, respectively), browning intensity and an increase in content of the thiol compounds and antioxidant activity of MRPs.

Effect of different sulfur-containing compounds on the structure, sensory properties and antioxidant activities of Maillard reaction products obtained from Pleurotus citrinopileatus hydrolysates

To convert this underutilized P. citrinopileatus which is well known for its savory taste into the high value-added food ingredients, the influence of different sulfur-containing compounds, including l-cysteine (Cys), l-methionine (Met) and thiamine (Thi) on the structure, sensory profiles and antioxidant activities of Maillard Reaction products (MRPs) obtained from P. citrinopileatus was evaluated and compared. Sulfur-containing substances significantly enhanced the Maillard reaction progress and antioxidant activities of MRPs. Cys-MRPs showed the strongest fluorescence intensity and the lowest particle size. Partial least squares regression (PLSR) analysis showed that thiols and Maillard peptides formed in Cys-MRPs exhibited meat-like aroma, kokumi and umami taste, while Met-MRPs exhibited caramel-like aroma attributed to the formation of furans. Therefore, the improvement of MRPs obtained from P. citrinopileatus with various sulfur-containing substances could increase their industrial potential as flavor enhancers with higher antioxidant activities.

Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity

Maillard reaction products (MRPs) between chitosan and various sugars with enhanced antioxidant activity were previously produced. However, few reports address the chitosan and corn syrup solids system that has been successfully used to encapsulate nutraceutical oils. Maillard reaction is pH-responsive, the influence of solution pH on the formation kinetic and antioxidant activity of MRPs was therefore evaluated in this work. FT-IR and zeta-potential results confirmed the formation of MRPs between chitosan and corn syrup solids. Possible Amadori compounds signals were observed clearly in the 1H NMR spectrum. Brown color development depended on initial solution pH, following a zero-order kinetic regression. Antioxidant activity of reaction products was higher than the native system and increased with an increase in the initial pH of the solution. Developed MRPs with a dual function as antioxidant and encapsulant can possibly be used to protect emulsified oil from oxidation.

Optimized preparation and antioxidant activity of glucose-lysine Maillard reaction products

Reductive substances in Maillard reaction products (MRPs) improve the oxidative stability of food. This study explored the antioxidant activity of the main components of MRPs in glucose-lysine (GL) models. The optimal conditions for preparing the Maillard reaction (MR) were studied by a response surface methodology using FRAP as an evaluation index. The antioxidant activities, including ABTS, DPPH, and FRAP assays were determined. The MRPs obtained from gel chromatography purification were subjected to UV absorbance and fluorescence intensity determined, and MRPs with antioxidant activity were detected by HPLC-MS. The results showed that optimal conditions were at a reaction temperature of 110 °C, a reaction time of 120 min, an initial of pH 10, and n (Glc: Lys) = 1:1. MR intermediates, browning pigments, and fluorescent compounds were related to antioxidant activity. Pearson correlation analysis further confirmed that the content of the main components (m/z 309) was significantly positively correlated with the antioxidant activity of MRPs.

Effects of pH on headspace volatiles and properties of Maillard reaction products derived from enzymatically hydrolyzed quinoa protein-xylose model system

The enzymatically hydrolyzed quinoa protein (E-HQP) was used as a main precursor of a wide range of thermal process flavours. Identification of the volatile compounds generated from the reaction of E-HQP-xylose model mixture at different initial pH values (5, 6, 7, 8 and 9) was performed using a solid phase microextraction - GC-MS technique. The content of free amino acids, colour intensity and radical scavenging activity of the Maillard reaction products (MRPs) formed at each pH were determined. The results revealed a great influence of the pH values on chemical composition and odour profile of the generated volatiles. The studies showed that low pH favoured formation of furans, furanones and cyclopentanones. In contrast, the pyrazines comprised the highest yield of the total volatiles at pH 9. A positive correlation was found between increasing the pH values and browning intensity of MRPs. The antioxidant activity of MRPs and total content of free amino groups showed a gradual decrease by increasing the pH. A correlation was found between the antioxidant activity of MRPs and the volatile compounds generated at each pH. Principle component analysis clearly elucidated a distinct separation among the investigated E-HQP-xylose model mixtures based on the volatile compounds generated at different pH.

Changes in physicochemical and antioxidant properties of egg white during the Maillard reaction induced by alkali

Maillard reaction was progressed by incubating the mixture of egg white (EW) and alkali at different temperatures (4 °C, 25 °C and 37 °C) for different days (0, 1, 3, 5 and 7 days), to explore the effects of temperatures and incubating days on physicochemical and antioxidant properties of EW during the treatment of alkali. The results revealed that the color, browning intensity and fluorescence intensity increased with the extended incubating days (P < 0.05), whereas the pH value declined (P < 0.05). The absorbance at 294 nm increased first, and then decreased with the prolonged incubating days (P < 0.05). SDS-PAGE and FTIR showed that Maillard reaction had occurred in EW during the treatment of alkali. Cysteine was the main amino acid involved in the Maillard reaction. The reducing power, ABTS radical scavenging activity and Fe2+ chelating activity of Maillard reaction products (MRPs) increased on the first day of incubation then decreased with the increasing incubating days. Temperature had a pronounced effect on the physicochemical properties of EW and the antioxidant activities of MRPs during the treatment of alkali.

Preventive effect of fermented Maillard reaction products from milk proteins in cardiovascular health

The aim of this study was to determine the dual effect of Maillard reaction and fermentation on the preventive cardiovascular effects of milk proteins. Maillard reaction products (MRP) were prepared from the reaction between milk proteins, such as whey protein concentrates (WPC) and sodium caseinate (SC), and lactose. The hydrolysates of MRP were obtained from fermentation by lactic acid bacteria (LAB; i.e., Lactobacillus gasseri H10, L. gasseri H11, Lactobacillus fermentum H4, and L. fermentum H9, where human-isolated strains were designated H1 to H15), which had excellent proteolytic and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities (>20%). The antioxidant activity of MRP was greater than that of intact proteins in assays of the reaction with 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt and trivalent ferric ions; moreover, the effect of MRP was synergistically improved by fermentation. The Maillard reaction dramatically increased the level of antithrombotic activity and 3-hydroxy-3-methylglutaryl-CoA reductase (HMGR) inhibitory effect of milk proteins, but did not change the level of activity for micellar cholesterol solubility. Furthermore, specific biological properties were enhanced by fermentation. Lactobacillus gasseri H11 demonstrated the greatest activity for thrombin and HMGR inhibition in Maillard-reacted WPC, by 42 and 33%, respectively, whereas hydrolysates of Maillard-reacted SC fermented by L. fermentum H9 demonstrated the highest reduction rate for micellar cholesterol solubility, at 52%. In addition, the small compounds that were likely released by fermentation of MRP were identified by size-exclusion chromatography. Therefore, MRP and hydrolysates of fermented MRP could be used to reduce cardiovascular risks.

Characteristics and Antioxidant Activity of Maillard Reaction Products from Porcine Plasma Protein Hydrolysate-Galactose Model System

Maillard reaction products (MRPs) were prepared from porcine plasma protein hydrolysate (PPPH) and galactose model system, as a function of heating time. The pH value, absorbance at 294 and 420nm, fluorescence intensity, free amino group content, as well as reducing power, ABTS•+ scavenging activity and hydroxyl radical scavenging activity were determined. The results showed that, as heating time increased, the pH value and free amino group content of the sugar-PPPH conjugates were significantly decreased (P &lt; 0.05); absorbance at 294 nm, browning products (A420 nm) and fluorescence intensity were significantly increased (P &lt; 0.05); and the antioxidant activity of MRPs were significantly increased (P &lt; 0.05) which indicated by reducing power, ABTS•+ scavenging activity and hydroxyl radical scavenging activity. In general, antioxidative activity of MRPs was coincidental with the browning development and the formation of intermediate products. MRPs from PPPH-galactose model system could be a potent antioxidant in food industry, which with a strong antioxidant activity, for scavenging free radicals and delaying deterioration due to oxidation.

Chemical and Antioxidant Properties of Casein Peptide and Its Glucose Maillard Reaction Products in Fish Oil-in-Water Emulsions

Maillard reaction products (MRPs) were prepared by reacting casein peptides with different concentrations of glucose at 80 °C for up to 12 h. The chemical properties of MRPs and their effects on lipid oxidation in fish oil-in-water emulsions were investigated. Increasing browning development and absorbance in 294 nm in the MRPs caused an increase in DPPH radical scavenging, but a decrease in iron chelation, which could be related to the loss of free amino groups in the peptides. The MRPs produced with longer reaction time or higher glucose concentrations were less effective in inhibiting lipid oxidation in emulsions at pH 7.0 compared to casein peptides alone. However, the antioxidant activity of MRPs in emulsions at pH 3.0 was not decreased by prolonged heating. The bitterness of MRPs was less than that of the original casein peptides, and bitterness decreased with increasing heating time and glucose concentrations. Therefore, the Maillard reaction was a potential method to reduce the bitterness of casein peptides while not strongly decreasing their antioxidant activity.

Correlating Changes That Occur in Chemical Properties with the Generation of Antioxidant Capacity in Different Sugar‐Amino Acid Maillard Reaction Models

We investigated the development of antioxidant activity relative to the change of pH, fluorescent intensity, ultraviolet (UV) absorbance (A294), browning (A420), and alpha-dicarbonyl compounds in sugar-amino acid Maillard reaction (MR) model systems comprising fructose, glucose, or ribose each with glycine (Fru-Gly, Glu-Gly, and Rib-Gly) or lysine (Fru-Lys, Glu-Lys, and Rib-Lys), respectively, which were heated at 121 °C for 5 to 90 min. For hexose models, the change in pH was shown to fit a second-order polynomial regression with A294 and A420. Antioxidant activity was significantly and positively correlated with UV absorbance (r = 0.905, P < 0.001) and browning products (r = 0.893, P < 0.001) rather than with fluorescent products or the alpha-dicarbonyl compounds. Type of sugar was most important in evoking a change in UV absorbance, browning, alpha-dicarbonyl compounds, and antioxidant activity of MR products (MRPs). In conclusion, the antioxidant activity of MRPs in six model systems was more closely associated with products derived at the intermediate-to-late stages of the reaction and influenced mostly by the type of sugar. We report on the different factors and their interactions that are important for understanding the functional attributes of food components that comprise the generation of Maillard browning products and the associated antioxidant activities generated during high-temperature food processing.

Antioxidant Activity and Chemical Properties of Crude and Fractionated Maillard Reaction Products Derived from Four Sugar–Amino Acid Maillard Reaction Model Systems

Antioxidant activity of Maillard reaction products (MRPs) derived from four sugar-amino acid Maillard reaction model systems (glucose [Glc] or ribose [Rib] reacted with glycine [Gly] and L-lysine [Lys]) were examined in terms of chemical properties and molecular weight fractionation of reaction products. Rib-amino acid model systems produced MRPs with higher antioxidant activity than Glc-amino acid model MRPs (P < 0.05, Rib-Lys > Rib-Gly > Glc-Lys > Glc-Gly). In the same sugar or same amino acid model systems, antioxidant activity of MRPs was negatively related to the final pH, fluorescent intensity, and the content of dicarbonyl compounds. Antioxidant activity positively related to the production of late-stage browning MRPs. Fraction I from the Glc-Lys model system separated by gel filtration chromatography had the highest oxygen radical absorbance capacity (ORAC) value (1736 micromol Trolox/g MRP). Fraction IV from the Rib-Lys model system had a higher ORAC value compared to Fraction III. This result indicated that high molecular weight MRPs do not necessarily have higher antioxidant activity compared to low molecular weight MRPs.

The effects of Maillard reaction products on apple and potato polyphenoloxidase and their antioxidant activity

SummaryThe effects of Maillard reaction products (MRPs) on apple and potato polyphenol oxidase (PPO) were estimated spectrophotometrically. Model systems of glucose and amino acids [lysine (lys), tyrosine (tyr), proline (pro), cysteine (cys), glumatic acid (glu), aspartic acid (asp), and histidine (his)] were heated at 90 °C for 3 h. The MRPs showed inhibitory effects on PPO extracted from apple and potato. These effects depend on the type of MRP and origin of PPO. The antioxidant activity of MRPs was evaluated. It was found that MRPs exhibit different free radical scavenging activity and these effects were significant. The colour intensity of MRPs was estimated. Browning was not directly related to the antioxidant activity.

Antioxidants from a heated histidine‐glucose model system. Investigation of the copper(II) binding ability

AbstractThe metal binding ability of Maillard reaction products (MRP) was investigated by spectrophotometric monitoring for complex/chelate formation. In addition, the antioxidant activity of MRP, in the presence of Cu(II), was evaluated on a lipid model system consisting of sunflower seed oil/water (1∶2). Results from the Rancimat test indicated a significant decrease in pro‐oxidant ability of Cu(II) in the presence of MRP in contrast to histidine alone, whether heated or not. Results from the diphenylpicrylhydrazyl method showed that, in contrast to histidine (heated or not), the antiradical ability of MRP is reduced in the presence of Cu(II), but depends on the reaction time between MRP and Cu(II).