Maillard Reaction Inhibitors Research Articles

Role of calcium salts in modulating benzo[a]pyrene levels in barbecued pork sausages: A study on quality attributes and safety

Benzo[a]pyrene (BaP), known for its carcinogenic and mutagenic properties, is a marker of polycyclic aromatic hydrocarbons (PAHs). This study aimed to investigate the effect of partially replacing sodium chloride with different calcium salts (calcium chloride, calcium gluconate, calcium citrate, and calcium lactate) on BaP formation in barbecued pork sausages. The results revealed that all four calcium salts inhibited BaP formation in barbecued pork sausages (P < 0.05). Specifically, calcium gluconate showed the most significant effect on BaP inhibition, with an inhibition rate of 61.82 %. Furthermore, calcium salts were found to inhibit lipid oxidation in barbecued pork sausages while promoting the Maillard reaction. Further validation experiments used resveratrol and sodium sulfite as lipid oxidation and Maillard reaction inhibitors, respectively. These results indicated that lipid oxidation is the primary pathway for BaP production in barbecued pork sausage and that the addition of calcium salts can effectively block this process.

Hierarchical Assessment of the Structural Similarity of Pharmacologically Active Compounds

Anew method for assessing the structural similarity of pharmacologically active substances based on a hierarchical description of the chemical structure by QL-language descriptors with varying degrees of complexity was developed. The proposed QL-similarity coefficient was shown to enable recognition of structurally similar compounds. An in silico search for Maillard reaction inhibitors among new adamantane derivatives was carried out by the method of similarity to standards using the IT Microcosm software complex. Two compounds with greater activity than the reference compound (aminoguanidine) and seven compounds with comparable activity were found in in vitro experiments.

Inhibitory effects of mycosporine-2-glycine isolated from a halotolerant cyanobacterium on protein glycation and collagenase activity.

Mycosporine-like amino acids (MAAs) are known as multifunctional natural compounds. The MAA mycosporine-2-glycine (M2G), isolated from the halotolerant cyanobacterium Aphanothece halophytica, has potential therapeutic applications for the prevention of skin ageing. Purified M2G was endotoxin-free. M2G had greater inhibitory activity of protein cross-linking compared with well-known inhibitor, aminoguanidine and hindered bacterial collagenase activity. The mechanisms for these inhibitory activities of M2G are discussed in this study.

Influence of Sulfur Fertilization on the Antioxidant Activities of Onion Juices Prepared by Thermal Treatment.

Two onions (Sulfur-1 and Sulfur-4) cultivated with different sulfur applications were thermally processed to elucidate the effects of heat treatment on browning index and antioxidant activity. Sulfur-4 onion had higher sulfur content compared with the Sulfur-1 onion. After thermal processing, browning intensity was different between the two onions juices, with lower values observed for Sulfur-4 onion juice. This suggests that sulfur inhibits the Maillard browning reaction. The total reducing capacity of the juices increased at higher thermal processing temperatures; however, it was also lower in the Sulfur-4 onion juice. This suggests that the heat treatment of onions enhanced their antioxidant activity, but the effect was offset in the Sulfur-4 onion juice presumably due to higher sulfur content. This study indicates that sulfur, a core element for the functionality of onions, can decrease the antioxidant activity of thermally processed onions because of its potential as a Maillard reaction inhibitor.

Investigation of the use of Maillard reaction inhibitors for the production of patatin-carbohydrate conjugates.

Selected Maillard reaction inhibitors, including aminoguanidine, cysteine, pyridoxamine, and sodium bisulfite, were evaluated for their effect on the production of carbohydrate conjugated proteins with less cross-linking/browning. Patatin (PTT), a major potato protein, was glycated with galactose, xylose, galactooligosaccharides, xylooligosaccharides, galactan, and xylan under controlled conditions. The effectiveness of the inhibitors to control the glycation reaction was assessed by monitoring the glycation extent, the protein cross-linking, and the formation of dicarbonyl compounds. Sodium bisulfite was the most effective inhibitor for PTT-galactose and PTT-xylan reaction systems (reaction control ratios of 210.0 and 12.8). On the other hand, aminoguanidine and cysteine led to the highest reaction control ratios for the PTT-xylose/xylooligosaccharide (160.0 and 143.0) and PTT-galactooligosaccharides/galactan (663.0 and 71.0) reaction systems, respectively. The use of cysteine and aminoguanidine as inhibitors led to 1.7-99.4% decreases in the particle size distribution of the PTT conjugates and to 0.4-9.3% increases in their relative digestibility, per 5% blocked lysine.

Maillard Reaction Inhibitors Produced byPaecilomycessp.

Maillard reaction inhibitors could be useful therapeutics for diabetes and other age-related diseases. We isolated for the first time 4-O-demethylsilvaticol (1) and (-)-mitorubrin (2) as Maillard reaction inhibitors from Paecilomyces sp. 3193B. Among the isolated inhibitors, 2 showed most potent inhibitory effect by an SDS-PAGE assay on cross-linked protein formation and by a fluorescent assay on AGE formation.

Generation of superoxide anions by a glycation reaction in conventional laboratory media

We reported that generation of superoxide anion (O(2)(-)) was detected from conventional laboratory media. The generated O(2)(-) is non-enzymatic converted to hydroxyl radicals, which cause damage to lipids, proteins, and nucleic acids. However, the O(2)(-) generating mechanism from culture media is unclear. We considered that the O(2)(-) generation was implicated in a glycation reaction between reducing sugar and proteins, which is the early stage of Maillard reaction. It has been suggested that the glycated proteins, such as Schiff base and Amadori compounds, undergo a spontaneous autoxidation reaction, catalyzed by transition metal ions, involving the O(2)(-) generation. Therefore, we investigated the effect of Chelex 100 on the O(2)(-) generation from brain-heart-infusion (BHI) medium, which is a nutritional culture medium for bacteria. However, the O(2)(-) generation from the BHI medium treated with Chelex 100 was significantly increased in comparison to it treated without Chelex 100. The quantity of O(2)(-) generation from BHI medium was significantly increased by addition of glucose, and in alkaline environment as well as a glycation reaction model system that autoclaved a mixture solution of glucose and tryptophan. In addition, the O(2)(-) generation from BHI medium was significantly inhibited by pyridoxamine that is a Maillard reaction inhibitor. Therefore, it was suggested that the O(2)(-) generation from BHI medium is closely related to the glycation reaction of amide compounds such as proteins containing in the medium without the transition metals.

An Invertebrate Hyperglycemic Model for the Identification of Anti-Diabetic Drugs

The number of individuals diagnosed with type 2 diabetes mellitus, which is caused by insulin resistance and/or abnormal insulin secretion, is increasing worldwide, creating a strong demand for the development of more effective anti-diabetic drugs. However, animal-based screening for anti-diabetic compounds requires sacrifice of a large number of diabetic animals, which presents issues in terms of animal welfare. Here, we established a method for evaluating the anti-diabetic effects of compounds using an invertebrate animal, the silkworm, Bombyx mori. Sugar levels in silkworm hemolymph increased immediately after feeding silkworms a high glucose-containing diet, resulting in impaired growth. Human insulin and 5-aminoimidazole-4-carboxamide-1-β-D-ribofuranoside (AICAR), an AMP-activated protein kinase (AMPK) activator, decreased the hemolymph sugar levels of the hyperglycemic silkworms and restored growth. Treatment of the isolated fat body with human insulin in an in vitro culture system increased total sugar in the fat body and stimulated Akt phosphorylation. These responses were inhibited by wortmannin, an inhibitor of phosphoinositide 3 kinase. Moreover, AICAR stimulated AMPK phosphorylation in the silkworm fat body. Administration of aminoguanidine, a Maillard reaction inhibitor, repressed the accumulation of Maillard reaction products (advanced glycation end-products; AGEs) in the hyperglycemic silkworms and restored growth, suggesting that the growth defect of hyperglycemic silkworms is caused by AGE accumulation in the hemolymph. Furthermore, we identified galactose as a hypoglycemic compound in jiou, an herbal medicine for diabetes, by monitoring its hypoglycemic activity in hyperglycemic silkworms. These results suggest that the hyperglycemic silkworm model is useful for identifying anti-diabetic drugs that show therapeutic effects in mammals.

A procedure for the rapid screening of Maillard reaction inhibitors

A procedure for the rapid screening of inhibitors of glycation reaction, based on their ability to protect RNase against sugar induced inactivation of the enzyme is described. Glycation is implicated in variety of disorders including diabetes, atherosclerosis various micropathies yet is a slow process both in vivo and in vitro. In order to speed up glycation, the reaction was carried out at 60 °C using a thermostable protein RNase and ribose, a sugar that is known to react rapidly than glucose in the glycation reaction. It was observed that incubation of RNase with ribose at 60 °C in rapid inactivation of the enzyme with a parallel decrease in tyrosine fluorescence, enhancement in new fluorescence and hyperchromicity in the UV-region. No such alterations in the enzyme activity were observed when the incubation was carried out in absence of the sugar. Compounds and drugs that are known to act as inhibitors of glycation reaction restricted the ribose-induced inactivation of RNase. RNase immobilized on CNBr-activated Sepharose was also sensitive to exposure to ribose and appeared a better system to screen inhibitors of glycation from natural sources that contain substances that interfere with the assay of enzyme as well as in the study of post Amadori inhibitors of glycation.

Assessment of Protein Function following Cross‐Linking by α‐Dicarbonyls

Protein cross-linking via the Maillard reaction with alpha-dicarbonyl compounds has been the subject of intense scrutiny in the literature. We report here a study of the impact of this cross-linking on enzyme function. Protein function following glycation was examined by treating ribonuclease A with methylglyoxal, glyoxal, and diacetyl, which cross-linked the enzyme and impaired its activity. The effects of two reported Maillard reaction inhibitors, aminoguanidine and 3,5-dimethylpyrazole-1-carboxamidine, on the cross-linking reaction were assessed, with a parallel measurement of the effect on enzyme activity. The results demonstrate that preventing protein cross-linking does not necessarily preserve enzyme activity. These results cast doubt on the likely efficacy of some purported antiaging compounds in vivo.

New insights into protein crosslinking via the Maillard reaction: structural requirements, the effect on enzyme function, and predicted efficacy of crosslinking inhibitors as anti-ageing therapeutics

Protein crosslinking via the Maillard reaction with α-dicarbonyl compounds has been the subject of intense literature scrutiny. We report here a systematic study of three previously-neglected aspects of the reaction. Firstly, structural requirements were probed. An arginine-free peptide that contains two lysine residues, and a lysine-free peptide that contains arginine, were reacted with glyoxal, methylglyoxal and biacetyl. Methylglyoxal was able to crosslink in the absence of arginine residues, but glyoxal and biacetyl were not. Glyoxal crosslinked the lysine-free peptide via the N-terminus, but methylglyoxal and biacetyl could not. In this study, crosslinking did not require the presence of arginine but did require a free amino group, from a lysine residue, or the N-terminus. Thus specificity in structural requirements for protein crosslinking by α-dicarbonyls has been demonstrated. Secondly, protein function following glycation was examined by treating ribonuclease A with the three α-dicarbonyls, which were shown both to crosslink the enzyme and impair enzymatic activity. Thirdly, the effects of two reported Maillard reaction inhibitors, aminoguanidine and 3,5-dimethylpyrazole-1-carboxamidine on the crosslinking reaction were assessed, with a parallel measurement of the effect on enzyme activity. The results demonstrate that preventing protein crosslinking does not necessarily preserve enzyme activity. These results cast doubt on the likely efficacy of some purported anti-ageing compounds in vivo.

Chemical and Immunological Characterization of Oxidative Nonenzymatic Protein Modifications in Dialysis Fluids

Glucose degradation products (GDP) in dialysis fluids may induce nonenzymatic protein modifications, the chemical nature and biological properties of which should be better defined. To characterize nonenzymatic protein modifications present in glucose-based peritoneal dialysis fluids (PDF) and to evaluate the relationship between concentrations of GDP and the derived nonenzymatic modifications, and the potential of PDF for generating these modifications in vitro. The presence, distribution, and content of several nonenzymatic protein modifications in PDF were evaluated by immunological methods, by HPLC, and by gas chromatography-mass spectrometry (GC/MS). Peritoneal dialysis fluid-induced oxidative stress in cells was evaluated by flow cytometry. The potential of PDF for generating oxidative and glycoxidative modifications was examined by immunological and cross-linking analyses. The albumin present in PDF is modified by carboxymethyllysine (CML). GC/MS analyses of PDF proteins confirmed the presence of CML and demonstrated the occurrence of carboxyethyllysine, malondialdehyde lysine, and oxidation-derived semialdehydes. Furthermore, their concentrations in PDF proteins were significantly higher than those in plasma proteins (in all cases, p < 0.02). The concentration of pyrraline, a non-oxidative advanced glycation end-product, increased with dwell time up to 6 hours (p < 0.03). The PDF induced cellular free-radical production, which was partially inhibited by the Maillard reaction inhibitor aminoguanidine (p < 0.001). The potential to generate oxidative and glycoxidative modifications demonstrated an inverse relationship with dwell time (p < 0.05). The PDF was able to induce collagen cross-linking in a close relationship with GDP concentration. (1) PDF contains non-oxidative and several oxidative nonenzymatic protein modifications in higher concentrations than plasma. (2) Peritoneal dialysis fluid induces oxidative stress in vitro, which can be partially inhibited by aminoguanidine. (3) These properties are directly related to GDP concentration. (4) Peritoneal dialysis fluid is able to generate glycoxidative and oxidative damage to proteins in vitro in a dwell-time dependent fashion.

Plantagoside as Maillard reaction inhibitor—its inhibitory mechanism and application

An improvement of the Maillard reaction inhibitor screening system was carried out and led to the decrease of the background on fluorescent analysis with which we were able to perform the efficient screening, separation and purification of active compounds. As a result, plantagoside (Pl) (5,7,4′,5′-tetrahydroxyflavanone-3′-O-glucoside) from the seed of Plantago asiatica was isolated as an active compound. Plantagoside (Pl: IC50 1.2 μM) was about 90 times more potent than aminoguanidine (AG) which has been reported as a Maillard reaction inhibitor. We report on the structure–activity relationship, the effect for decline of an enzyme function by glycation and site and mechanism of action.

Screening System for the Maillard Reaction Inhibitor from Natural Product Extracts.

An assay for the Maillard reaction has been developed to screen efficiently inhibitors from natural resources such as extracts of plants. The fluorometric analysis of fluorescent material based on advanced glycation endproducts (AGEs) was applied to measurement of an inhibitory index of the Maillard reaction to detect all of the inhibitors at each step of the complicated reaction. To solve the two major problems, slowness of the reaction rate and the existence of interfering substances such as quencher and fluorescent material in the screening sources, we devised the following procedures. Slowness of the reaction rate was solved by raising the reaction temperature to 60°C at which the conformation of bovine serum albumin (BSA) did not change greatly. To remove the interfering substances, AGEs-BSA was precipitated from the reaction mixture. Thus, an efficient assay system by measuring the fluorescent intensity based on AGEs was established to isolate the glycation inhibitors from natural product extracts.

From life to death--the struggle between chemistry and biology during aging: the Maillard reaction as an amplifier of genomic damage.

Biogerontology is the study of the aging of biological systems. This review addresses the relationship between chemistry and biology during aging, proposing that chemistry is responsible for the aging of biological systems. In the continuing struggle between chemistry and biology, chemistry is always the short-term, tactical winner--death of the individual is inevitable. However, barring the extinction of species, biology is the long-term, strategic victor--life survives, and the struggle continues. The rate of random chemical damage to the genome is considered the major factor determining lifespan of species. Oxidative stress and reactive oxygen species are recognized as a primary source of damage in aging and chronic disease. The Maillard reaction, involving nonenzymatic, oxidative reactions of carbohydrate and lipid substrates, is seen as an amplifier of reactive oxygen damage. Maillard reaction products in protein are viewed as integrators of cumulative damage by reactive oxygen, and possibly as initiators of protective responses, but the primary factor affecting lifespan is identified as silent cumulative damage to the genome, resulting from imperfect repair. Maillard reaction inhibitors show promise for treatment of chronic diseases, such as diabetes and atherosclerosis, and also have a positive effect on health in normal animals. Future studies should focus on evaluation of the effects of these inhibitors on genomic damage and lifespan extension.