Capacity Of Maillard Reaction Products Research Articles

Promoting effect of the Maillard reaction products produced during the stir-frying process of Hordei Fructus Germinatus on the intestinal absorption of active ingredients in Hordei Fructus Germinatus.

This study was designed to evaluate the absorption promoting capacity of Maillard Reaction Products (MRPs) produced during the stir-frying process of Hordei Fructus Germinatus on catechin, ferulic acid, quercetin and kaempferol by the ex vivo rat everted gut sac model, in situ single-pass intestinal perfusion model and the whole animal model. Moreover, verapamil, EDTA and mannitol were used for determining the transport mechanism of catechin, ferulic acid, quercetin and kaempferol. The tight junction (TJ) proteins including zonula occudens-1(ZO-1) and claudin-1 were chosen to investigate the promoting mechanism of MRPs by quantitative real-time PCR (qRT-PCR) and western blot analyses. The results showed that the MRPs produced during the stir-frying process of Hordei Fructus Germinatus could improve the intestinal absorption of catechin, ferulic acid, quercetin and kaempferol. And the absorption-promoting effect of MRPs was related to chelating effect and the reduced expression of claudin-1 and ZO-1. Our results suggested that MRPs could be promising oral absorption promoters, which might be another processing mechanism of Hordei Fructus Germinatus.

Modification of whey protein microgel particles with mono- oligo- and polysaccharides through the Maillard reaction: Effects on structural and techno-functional properties

Many food and drink products have a pH value between 4.0 and 6.0, which is near the isoelectric point (pI) of whey proteins. This study evaluated the modification of whey protein microgel (WPM) through Maillard conjugation with several common saccharides including arabinose, glucose, fructose, lactose, inulin, and maltodextrin in a liquid system, which is considered a potential route to boost the utilization of these protein particles in acidic conditions. Glycation degree (22–31 %), pH decrease, presence of final products, FTIR, and SDS-PAGE confirmed the bonding of carbohydrates to WPMs. The conjugates prepared by lactose, glucose, and inulin, i.e. moderately reactive carbohydrates, rendered lower surface hydrophobicity, higher colloidal stability (∼40−50% at pH 4.0), and improved emulsifying properties in comparison with WPM, heated WPM and other glycoproteins. Foaming capacity of Maillard reaction products was lower or without change relative to the WPM; however, foam prepared by maltodextrin-glycated WPM was substantially more stable (up to 24 h). These findings could open avenues for applicability of these pre-denatured densely-packed particles in a range of food products and soft-matter applications.

Sensory attribute and antioxidant capacity of Maillard reaction products from enzymatic hydrolysate of bovine bone marrow extract.

Maillard reaction and Maillard reaction products (MRPs) are commonly used in food industry, with various sensory and functional properties. Bovine bone marrow extract (BBME) was subjected to enzymatic hydrolysis, followed by the Maillard reaction to enhance its sensory attributes. The antioxidant and antihypertensive activities of BBME, its hydrolysate and their MRPs were assessed. (37) orthogonal experimental design was used to obtain the optimal reaction conditions for generation of MRPs with improved sensory characteristics. The optimal conditions were: processing temperature, 120°C; processing time, 60min; xylose concentration, 2.5% (w/v); cysteine concentration, 2%; Vitamin B1, 1.2%; Hydrolyzed vegetable protein, 6%; and sample to liquid ratio, 1:1. The total content of free amino acid in BBME decreased from 86.18 to 25.50gL-1 in EH-BBME-MRPs. In addition, EH-BBME and EH-BBME-MRPs contained significantly higher amount of low molecular weight peptides (< 1000Da; 47.2% and 21.84%, respectively) compared to other samples. They also exhibited enhanced antioxidant activities against DPPH, ABTS and hydroxyl free radicals, and presented improved FRAP activity and reducing power. EH-BBME-MRPs also exhibited higher antihypertensive activity compared to other samples. The results indicate that MRPs derived from BBME hydrolysate are promising components for improving food flavor and also provide health benefits.

Antioxidant capacity of Maillard reaction products in the digestive tract: An in vitro and in vivo study.

The release of biscuit Maillard reaction products (MRP) with antioxidant capacity was compared by in vitro and in vivo studies. Antioxidant determinations were performed by DPPH, FRAP and ICRED. Results indicated that an intense heat treatment on biscuits increases the amount of MRP with antioxidant capacity (p < 0.05). Besides, a low amount of antioxidant compounds was obtained after enzymatic digestion, whereas the highest proportion was released by colonic bacteria. Moreover, a high amount of non-released antioxidant compounds remained in faeces of Wistar rats; this was only predicted by in vitro ICRED determination. In addition, an increase in the stool amount and in the cecum weight/body weight ratio was observed in animals fed with a diet enriched in MRP (p < 0.05), which indicated a possible prebiotic activity. In conclusion, the in vitro digestion/fermentation procedure combined with ICRED determination would be a useful methodology to predict the release of antioxidant MRP in vivo.

Storage Stability of Novel Functional Drinks Based on Ricotta Cheese Whey and Fruit Juices

To study the storage stability of drinks produced by blending ricotta cheese whey (RCW) with fruit juices, apple-RCW and apple and blueberry mix (50:50)-RCW (juice/RCW ratio: 70/30, 14.5% soluble solids content) were prepared. Color, sugar and organic acid profiles, antioxidant composition, and sensory features were analyzed after 15 to 150 days of storage on an open shelf at room temperature. A browning phenomenon occurred in the apple-RCW-based drink, while no significant color changes occurred in the mix-based drink. Significant degradation of polyphenol compounds (TPC) occurred in both drinks, but more markedly in the mix-based one. Storage strongly influenced the stability of the total monomeric anthocyanins (MAP) due to their sensitivity to temperature and light. Antioxidant capacity was preserved in both drinks, suggesting that the antioxidant capacity of Maillard reaction products and/or polymeric anthocyanins formed during storage compensated for the TPC/MAP loss. Sugar and organic acid profiles changed without influencing the sensory characteristics. Except for the sourness intensity in the apple-based drink, which increased significantly, storage did not negatively influence the sensory parameters, so both RCW-based drinks obtained high acceptance scores at the end of the storage period. Despite the bioactive compound losses, both drinks provided interesting nutritional value at the end of the storage period, particularly the mix-based drink. The overall results showed that both products are stable enough to hypothesize their commercialization.

Antioxidant and chelating capacity of Maillard reaction products in amino acid-sugar model systems: applications for food processing.

Maillard reaction products (MRP) have gained increasing interest owing to their both positive and negative effects on human health. Aqueous amino acid-sugar model systems were studied in order to evaluate the antioxidant and chelating activity of MRP under conditions similar to those of food processing. Amino acids (cysteine, glycine, isoleucine and lysine) combined with different sugars (fructose or glucose) were heated to 100 and 130 °C for 30, 60 and 90 min. Antioxidant capacity was evaluated via ABTS and DPPH free radical scavenging assays, in addition to Fe2+ and Cu2+ ion chelating capacity. In the ABTS assay, the cysteine-fructose model system presented the highest antioxidant activity at 7.05 µmol mL-1 (130 °C, 60 min), expressed in Trolox equivalents. In the DPPH assay, the cysteine-glucose system presented the highest antioxidant activity at 3.79 µmol mL-1 (100 °C, 90 min). The maximum rate of chelation of Fe2+ and Cu2+ was 96.31 and 59.44% respectively in the lysine-fructose and cysteine-glucose systems (100 °C, 30 min). The model systems presented antioxidant and chelating activity under the analyzed temperatures and heating times, which are similar to the processing conditions of some foods. © 2017 Society of Chemical Industry.

Effect of substrate type on sensory characteristics and antioxidant capacity of sunflower Maillard reaction products

The sensory characteristics and antioxidant capacity of Maillard reaction products (MRPs) from two substrates namely sunflower free amino acid and peptides, xylose with and without cysteine model systems (AXC, AX, PXC and PX, respectively) were evaluated and compared. The model systems were heated at 120 °C for 2.0 h and a pH of 7.4. Results showed that AXC had greater meat-like flavour and umami taste, while PXC showed great mouthfulness and continuity taste, and AX and PX showed higher caramel-like flavour and bitter taste. The addition of cysteine was found to accelerate high molecular weight peptide degradation while suppressing low molecular weight cross-linking and colour formation in PXC and AXC. Furthermore, it was observed that sensory attributes of MRPs were not significantly affected by the peptides size. Results also showed that caramel-like flavour and bitter taste were significantly and positively correlated with furans and most of the nitrogen-containing compounds while these compounds had significant and negative impact on mouthfulness, continuity and meat-like flavour. Additionally, sulphur-containing compounds showed significant and positive influence on meat-like flavour, while PXC and PX showed higher antioxidant activities than AXC and AX. It can therefore be concluded that sunflower peptides MRPs can be a good precursor of flavour enhancers with high antioxidant activity, while sunflower free amino acid MRPs can be used to produce meat-like flavour enhancers.

Antioxidant capacity of maillard reaction products formed by a porcine plasma protein hydrolysate-sugar model system as related to chemical characteristics

This study investigated the chemical characteristics and antioxidant properties of Maillard reaction products (MRPs) prepared by porcine plasma protein hydrolysate (PPH) with three monosaccharides (glucose, fructose, and galactose) at 95°C for different lengths of time (0–6 h). The results revealed that the pH value and free amino group content decreased (p<0.05), whereas the color (redness and yellowness), browning intensity, and intermediate products increased as the reaction time increased (p<0.05). There was an obvious increase in the reducing power, 2,2′-aminodi(2-ethyl-benzothiazoline sulfonic acid-6)ammonium salt (ABTS) radical and hydroxide radical scavenging activities of the MRPs with increasing heating time (p<0.05). The PPH-galactose combination rendered a higher browning intensity, intermediate products and antioxidant activities than the PPH-glucose or PPH-fructose combination. The reducing power, ABTS and hydroxyl scavenging activities were significantly correlated with the color, the UV absorbance and the browning intensity in each model system. The results indicate that the Maillard reaction could improve the antioxidant capacity of PPH.

Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system

Sensory attributes and antioxidant capacity of Maillard reaction products (MRPs) from sunflower protein hydrolysate, xylose and l-cysteine model system (SFPC) were evaluated and compared to soybean MRPs (SPC). The model systems were heated at 120°C for 2.0h. Findings showed that SFPC exhibited stronger (p<0.001) antioxidant effect. The reducing power and DPPH radical scavenging activity were higher compared to SPC (0.689 vs. 0.667 at 3mg/mL and 95.06% vs.90.73% at 1mg/mL, respectively). Furthermore, the sensory attributes showed that SFPC had greater mouthfulness and continuity taste compared to SPC due to the higher content in Maillard peptide between 1 and 5kDa (18.05% vs. 16.01%), and also an acceptable meat-like flavor from sulfur substituted furan and good overall acceptability. Therefore, sunflower MRPs could potentially be used to produce flavor enhancers with high antioxidant activity as an alternative to soybean MRPs.

Inhibition of enzymatic browning in actual food systems by the Maillard reaction products

The Maillard reaction occurring between amino acids and sugars produces neo-formed compounds having certain levels of antioxidant activity depending on the reaction conditions and the type of reactants. The objective of this study was to investigate enzymatic browning inhibition capacity of Maillard reaction products (MRPs) formed from different amino acids including arginine (Arg), histidine (His), lysine (Lys) and proline (Pro). The inhibitory effects of the MRPs on polyphenol oxidase (PPO) were determined. The total antioxidant capacity (TAC) of MRPs derived from different amino acids were in the order Arg > His > Lys > Pro. The TAC and PPO inhibition of MRPs were evaluated as a function of temperature (80-120 °C), time (1-6 h) and pH (2-12). Arg-Glc and His-Glc MRPs exhibited strong TAC and PPO inhibition. Increasing temperature (up to 100 °C) and time also increased TAC and PPO inhibition. Kinetics analysis indicated a mixed type inhibition of PPO by MRPs. The results indicate that the MRPs derived from Arg and His under certain reaction conditions significantly prevent enzymatic browning in actual food systems. The intermediate compounds capable of preventing enzymatic browning are reductones and dehydroreductones, as confirmed by liquid chromatographic-mass spectrometric analyses.

Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence

Abstract The free radical scavenging activity of Maillard reaction products (MRPs) produced by heating glucose or lactose with lysine, alanine or glycine was estimated directly by means of a 2,2-diphenyl-1-picrylhydrazyl radical (DPPH·) method. Model systems of sugar (lactose and glucose) and amino acid (alanine, glycine, and lysine) were heated without pH control at 100°C up to 24 h. Fluorescence (347 and 415 nm), browning (absorbance at 420 nm), colour parameters in the CIELab scale, and free radical scavenging activity were determined. Browning is not directly related to the free radical scavenging properties of MRPs formed at prolonged heating conditions. This study shows that fluorescence measurement of heated sugar/amino acid systems is more effective than browning to follow the formation of MRPs with free radical scavenging activities. This approach could be applied to optimise the formation of natural antioxidants during food processing where browning is not desirable for consumers.

Effect of Maillard reaction products on bile acid binding, plasma and hepatic lipids, and weight of gastrointestinal organs

The objective was to determine the bile acid binding capacity of Maillard reaction products (MRPs) and its effect on plasma cholesterol (chol) and gastrointestinal weight in rats. MRP was prepared by heating a mixture of 3 M α-D-glucose and 3 M L-lysine at pH 9.0 and washing with ethanol to reduce low molecular weight MRP. In vitro data indicated that high molecular weight MRP bound cholic and chenodeoxycholic acid. Purified diets were prepared with 5% cellulose (C), 2.5% MRP plus 2.5% cellulose (CM), or 5% MRP (M) and fed to three groups of male Wistar rats (n=10) for 4 weeks