Abstract
The livers of rats fed with a brownish “soybean paste” (Miso) or peptides-glucose reaction mixture showed lower TBA and chemiluminescence values than those of the control. From these results, it was clear that Miso and peptide-glucose reaction products also exhibited antioxidative effect in vivo. In order to explain this mechanism, the scavenging activity against reactive oxygen species (ROS) of various Maillard reaction products (MRPs) were studied. It was confirmed that peptide-glucose reaction products, Amadori rearrangement products, melanoidins, modified protein and its hydrolysate, brown pigments isolated from Miso and other foodstuffs showed strong scavenging activity against hydroxyl radical and superoxide anion. Consequently, it was estimated that scavenging activity of MRPs against ROS played an important role in the antioxidative effect of MRPs in vivo.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Chuyen, N.V.; Utsunomiya, N.; Hidaka, A.; Kato, H. 1990. Antioxidative effect of Maillard reaction products in vivo. In The Maillard Reaction in Food Processing, Human Nutrition and Physiology; Finot, P.A.; Aeschbacher, H.U.; Hurrell, R.F.; Liardon, R., Eds.; Birkhauser Verlag Basel, 1990; pp 285–290.
Chuyen, N.V.; Ijichi, K.; Moteki, K. On the formation and scavenging of reactive oxygen species by Amino-car-bonyl reaction products in model and food systems. Nippon Kagaku Kaishi. 1996, 70, 20.
Hayase, F.; Hirashima, S.; Okamoto, G.; Kato, H. Scavenging of active oxygens by melanoidin. In The Maillard Reaction in Food Processing, Human Nutrition and Physiology; Finot, RA.; Aeschbacher, H.U.; Hurrell, R.F.; Liardon, R., Eds.; Birkhauser Verlag Basel, 1990; pp 361–366.
Kato, H.; Chuyen, N.V.; Utsunomiya, N.; Okitani, A. Changes of amino acids composition and relative digestibility of lysozyme in the reaction with α-dicarbonyl compounds in aqueous system. J. Nutr. Sci. Vitaminol. 1986, 32, 55–65.
Kashimura, N.; Morita. Nucleic acid cleavage activity of some carbohydrate derivatives. J. Synth. Org. Chem., (Japan) 1984, 42, 523–535.
Kawakishi, S.; Okawa, Y; Uchida, K. Oxidative damage of protein induced by the Amadori compound-copper iron system. J. Agric. Food Chem. 1990, 38, 13–17.
Kirigaya, N.; Kato, H.; Fujimaki, M. Studies on antioxidant activity of nonenzymic browning reaction products. Agric. Biol. Chem. 1968, 32, 287–290.
Lingnert, H.; Eriksson. Antioxidative Maillard reaction products II. Products from sugars and peptides or protein hydrolysates. J. Food Proc. Preserv. 1980, 4, 173–181.
Okamoto, G.; Hayase, F.; Kato, H. Scavenging of active oxygen species by glycated proteins. Biosci. Biotech. Biochem. 1992, 55, 928–931.
Ohkawa, H.; Onishi.; Yagi, K. Assay for lipid peroxides in animal tissues by thiobarbituric acid. Anal. Biochem. 1979, 95, 351–358.
Sakurai, T.; Sugioka, K.; Nakano, M. Superoxide generation and lipid peroxidation during the oxidation of a glycated polypeptide, glycated polylysine in the presence of iron-ADP oxidative damage. Biochem. Biophys. Acta. 1990, 1043, 27–33.
Sherr, B.; Lee, C.M.; Jelesciewics, C. Absorption and metabolism of lysine Maillard products in relation to utilization of L-lysine. J. Agric. Food Chem. 1989, 37, 119–122.
Utsunomiya, N.; Chuyen, N.V; Kato, H. Nutritional and physiological effects of casein modified by glucose, diacetyl, or hexanal. J. Nutr. Sci. Vitaminol. 1990, 36, 387.
Yamaguchi, N.; Koyama, Y; Fujimaki, M. Fractionation and antioxidative activity of browning reaction products between D-xylose and glycine. Prog. Food Nutr. Sci. 1981, 5, 429–439.
Wolff, S.P. Diabetes mellitus and free radicals. British Medical Bulletin. 1993, 49, 642–652.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1998 Springer Science+Business Media New York
About this chapter
Cite this chapter
Chuyen, N.V., Ijichi, K., Umetsu, H., Moteki, K. (1998). Antioxidative Properties of Products from Amino Acids or Peptides in the Reaction with Glucose. In: Shahidi, F., Ho, CT., van Chuyen, N. (eds) Process-Induced Chemical Changes in Food. Advances in Experimental Medicine and Biology, vol 434. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-1925-0_17
Download citation
DOI: https://doi.org/10.1007/978-1-4899-1925-0_17
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4899-1927-4
Online ISBN: 978-1-4899-1925-0
eBook Packages: Springer Book Archive