51
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Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates. Food Chem 2017; 230:507-515. [PMID: 28407942 DOI: 10.1016/j.foodchem.2017.03.053] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2016] [Revised: 02/22/2017] [Accepted: 03/09/2017] [Indexed: 01/04/2023]
Abstract
The effect of ultrasound (US) pre-treatment on the evolution of Maillard reaction (MR), induced between low molecular weight (LMW) peptides and sucrose, was studied. LMW peptides (<1kDa) were obtained by the ultrafiltration of smooth hound viscera protein hydrolysates, produced by Neutrase, Esperase and Purafect. MR was induced by heating the LMW peptides in the presence of sucrose for 2h at 90°C, without or with US pre-treatment. During the reaction, a marked decrease in pH values, coupled to the increase in colour of the Maillard reaction products (MRPs), were recorded. In addition, after sonication, the glycation degree was significantly enhanced in Esperase-derived peptides/sucrose conjugates (p<0.05). Moreover, results showed that thermal heating, particularly after US treatment, reduced the bitter taste and enhanced the antioxidant capacities of the resulting conjugates. Hence, it could be concluded that US leads to efficient mixing of sugar-protein solution and efficient heat/mass transfer, contributing to increase the MR rate.
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52
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Wang C, Huang L, Lin Y, Li Y, Hou Y, Yang L, Sun M, He H. Functionalization of silica gel with 5-hydroxymethylfurfural: preparation, characterization and preliminary verification. NEW J CHEM 2017. [DOI: 10.1039/c6nj03815h] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Herein, we report the organic–inorganic hybrid composites comprising surficial-modified silica gel with 5-HMF as a solid phase for liquid chromatography.
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Affiliation(s)
- Cheng Wang
- School of Medicine
- Xi’an Jiaotong University
- Xi’an 710061
- P. R. China
| | - Limin Huang
- School of Medicine
- Xi’an Jiaotong University
- Xi’an 710061
- P. R. China
| | - Yuanyuan Lin
- School of Medicine
- Xi’an Jiaotong University
- Xi’an 710061
- P. R. China
| | - Youjia Li
- The Second Affiliated Hospital of Xi'an Jiaotong University
- Xi’an 710004
- P. R. China
| | - Yajing Hou
- School of Medicine
- Xi’an Jiaotong University
- Xi’an 710061
- P. R. China
| | - Liu Yang
- School of Medicine
- Xi’an Jiaotong University
- Xi’an 710061
- P. R. China
| | - Meng Sun
- School of Medicine
- Xi’an Jiaotong University
- Xi’an 710061
- P. R. China
| | - Huaizhen He
- School of Medicine
- Xi’an Jiaotong University
- Xi’an 710061
- P. R. China
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53
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Karnjanapratum S, O'Callaghan YC, Benjakul S, O'Brien NM. In vitro cellular bioactivities of Maillard reaction products from sugar-gelatin hydrolysate of unicorn leatherjacket skin system. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.02.027] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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54
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Lee SH, Jeong SJ, Jang GY, Kim MY, Hwang IG, Kim HY, Woo KS, Hwang BY, Song J, Lee J, Jeong HS. Isolation and Identification of an Antiproliferative Compound from Fructose-Tryptophan Maillard Reaction Products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:3041-3047. [PMID: 27041128 DOI: 10.1021/acs.jafc.6b00157] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
This study was performed to isolate and identify a compound with antiproliferative activity against human stomach cancer cell lines, from fructose-tryptophan Maillard reaction products (MRPs). The MRPs, prepared from a fructose-tryptophan solution heated at 130 °C for 2 h, were fractionated into five solvent fractions: n-hexane, chloroform, ethyl acetate, butanol, and water. The highest antiproliferative activity was found in the chloroform fraction (85.93% at 200 μg/mL), and the active compound from this chloroform fraction was purified by silica gel column chromatography, TLC, and preparative HPLC. The antiproliferative activity (IC50) of the active compound was 42.24 μg/mL, and the active compound was identified as perlolyrine (C16H10N2O2) by (1)H/(13)C NMR, DEPT, HMBC, and LC-ESI-MS. Therefore, this research may be useful in developing perlolyrine as a functional therapeutic agent.
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Affiliation(s)
- Sang Hoon Lee
- Department of Food Science and Biotechnology, Chungbuk National University , Cheongju 361-763, Republic of Korea
| | - Su Jeong Jeong
- Department of Food Science and Biotechnology, Chungbuk National University , Cheongju 361-763, Republic of Korea
| | - Gwi Yeong Jang
- Department of Food Science and Biotechnology, Chungbuk National University , Cheongju 361-763, Republic of Korea
| | - Min Young Kim
- Department of Food Science and Biotechnology, Chungbuk National University , Cheongju 361-763, Republic of Korea
| | - In Guk Hwang
- National Academy of Agricultural Sciences, Rural Development Administration ,Wanju 865-851, Republic of Korea
| | - Hyun Young Kim
- National Institute of Crop Science, Rural Development Administration , Wanju 865-851, Republic of Korea
| | - Koan Sik Woo
- National Institute of Crop Science, Rural Development Administration , Wanju 865-851, Republic of Korea
| | - Bang Yeon Hwang
- College of Pharmacy, Chungbuk National University , Cheongju 361-763, Republic of Korea
| | - Jin Song
- National Academy of Agricultural Sciences, Rural Development Administration ,Wanju 865-851, Republic of Korea
| | - Junsoo Lee
- Department of Food Science and Biotechnology, Chungbuk National University , Cheongju 361-763, Republic of Korea
| | - Heon Sang Jeong
- Department of Food Science and Biotechnology, Chungbuk National University , Cheongju 361-763, Republic of Korea
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55
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Zhang R, Zhang BL, He T, Yi T, Yang JP, He B. Increase of rutin antioxidant activity by generating Maillard reaction products with lysine. Bioorg Med Chem Lett 2016; 26:2680-4. [PMID: 27106712 DOI: 10.1016/j.bmcl.2016.04.008] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2016] [Revised: 03/22/2016] [Accepted: 04/05/2016] [Indexed: 10/22/2022]
Abstract
Rutin exists in medicinal herbs, fruits, vegetables, and a number of plant-derived sources. Dietary sources containing rutin are considered beneficial because of their potential protective roles in multiple diseases related to oxidative stresses. In the present study, the change and antioxidation activity of rutin in Maillard reaction with lysine through a heating process were investigated. There is release of glucose and rhamnose that interact with lysine to give Maillard reaction products (MRPs), while rutin is converted to less-polar quercetin and a small quantity of isoquercitrin. Because of their high cell-membrane permeability, the rutin-lysine MRPs increase the free radical-scavenging activity in HepG2 cells, showing cellular antioxidant activity against Cu(2+)-induced oxidative stress higher than that of rutin. Furthermore, the MRPs significantly increased the Cu/Zn SOD (superoxide dismutase) activity and Cu/Zn SOD gene expression of HepG2 cells, consequently enhancing antioxidation activity.
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Affiliation(s)
- Ru Zhang
- College of Chemistry and Chemical Engineering, Hunan Institute of Engineering, Xiangtan 411104, China
| | - Bian-Ling Zhang
- College of Chemistry and Chemical Engineering, Hunan Institute of Engineering, Xiangtan 411104, China.
| | - Ting He
- College of Chemistry and Chemical Engineering, Hunan Institute of Engineering, Xiangtan 411104, China
| | - Ting Yi
- College of Chemistry and Chemical Engineering, Hunan Institute of Engineering, Xiangtan 411104, China
| | - Ji-Ping Yang
- College of Chemistry and Chemical Engineering, Hunan Institute of Engineering, Xiangtan 411104, China
| | - Bin He
- College of Chemistry and Chemical Engineering, Hunan Institute of Engineering, Xiangtan 411104, China
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56
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Wang C, He H, Lin Y, Huang L, Sun M, Zhang T, He L. Preparation and preliminary application of 5-HMF@SiO2 micro-particles. RSC Adv 2016. [DOI: 10.1039/c6ra04792k] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
We report an organic–inorganic hybrid composite of surface-modified silica gel with 5-hydroxymethylfurfural, which provided a new promising stationary phase for protein separation.
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Affiliation(s)
- Cheng Wang
- School of Medicine
- Xi'an Jiaotong University
- Xi'an 710061
- P. R. China
| | - Huaizhen He
- School of Medicine
- Xi'an Jiaotong University
- Xi'an 710061
- P. R. China
| | - Yuanyuan Lin
- School of Medicine
- Xi'an Jiaotong University
- Xi'an 710061
- P. R. China
| | - Limin Huang
- School of Medicine
- Xi'an Jiaotong University
- Xi'an 710061
- P. R. China
| | - Meng Sun
- School of Medicine
- Xi'an Jiaotong University
- Xi'an 710061
- P. R. China
| | - Tao Zhang
- School of Medicine
- Xi'an Jiaotong University
- Xi'an 710061
- P. R. China
| | - Langchong He
- School of Medicine
- Xi'an Jiaotong University
- Xi'an 710061
- P. R. China
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57
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Choe IH, Jeon HJ, Eom SH, Han YK, Kim YS, Lee SH. The anti-inflammatory effect of a glycosylation product derived from the high hydrostatic pressure enzymatic hydrolysate of a flatfish byproduct. Food Funct 2016; 7:2557-65. [DOI: 10.1039/c5fo01557j] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In this study, flatfish byproducts were hydrolyzed by Protamex at high hydrostatic pressure and glycosylated with ribose to utilize the protein of flatfish byproducts as a nutraceutical.
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Affiliation(s)
- In-Hu Choe
- Department of Food Biotechnology
- University of Science and Technology
- Daejeon 305-350
- South Korea
| | - Hyeon Jin Jeon
- Korea Food Research Institute
- Gyeonggi 463-746
- South Korea
| | - Sung-Hwan Eom
- Korea Food Research Institute
- Gyeonggi 463-746
- South Korea
| | - Young-Ki Han
- Korea Food Research Institute
- Gyeonggi 463-746
- South Korea
| | - Yoon Sook Kim
- Korea Food Research Institute
- Gyeonggi 463-746
- South Korea
| | - Sang-Hoon Lee
- Department of Food Biotechnology
- University of Science and Technology
- Daejeon 305-350
- South Korea
- Korea Food Research Institute
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58
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Jaffé WR. Nutritional and functional components of non centrifugal cane sugar: A compilation of the data from the analytical literature. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.06.007] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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59
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Chemical properties and reactive oxygen and nitrogen species quenching activities of dry sugar–amino acid maillard reaction mixtures exposed to baking temperatures. Food Res Int 2015; 76:618-625. [DOI: 10.1016/j.foodres.2015.06.033] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2015] [Revised: 06/23/2015] [Accepted: 06/27/2015] [Indexed: 12/26/2022]
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60
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Yang SY, Kim SW, Kim Y, Lee SH, Jeon H, Lee KW. Optimization of Maillard reaction with ribose for enhancing anti-allergy effect of fish protein hydrolysates using response surface methodology. Food Chem 2015; 176:420-5. [DOI: 10.1016/j.foodchem.2014.12.090] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2014] [Revised: 12/15/2014] [Accepted: 12/19/2014] [Indexed: 02/07/2023]
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61
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Characterization of pressurized hot water extracts of grape pomace: Chemical and biological antioxidant activity. Food Chem 2015; 171:62-9. [DOI: 10.1016/j.foodchem.2014.08.094] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2014] [Revised: 07/05/2014] [Accepted: 08/21/2014] [Indexed: 01/31/2023]
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62
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Chen XM, Chen G, Chen H, Zhang Y, Kitts DD. Elucidation of the chemical structure and determination of the production conditions for a bioactive Maillard reaction product, [5-(5,6-dihydro-4H-pyridin-3-ylidenemethyl)furan-2-yl]methanol, isolated from a glucose-lysine heated mixture. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:1739-1746. [PMID: 25608183 DOI: 10.1021/jf505579m] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
We previously isolated a bioactive molecule, named F3-A, from an aqueous glucose (Glc) and lysine (Lys) Maillard reaction (MR) model system. Herein, F3-A was verified as [5-(5,6-dihydro-4H-pyridin-3-ylidenemethyl)furan-2-yl]methanol (5) and was subsequently synthesized for confirmation of bioactivity. Using Taguchi and factorial designs, we determined that the conditions which best increased the yield of F3-A were at pH 6 with a sugar:amino acid ratio of 2:1 and heating time of 12 h at 100 °C. The MR mixtures containing glucose produced highest yield, compared to fructose, lactose, and sucrose. Both the F3-A recovered from Glc-Lys MR mixture and the synthesized product exhibited significant (P < 0.05), dose dependent, nitric oxide (NO) inhibitory activity in Caco-2 cells that was comparable to aminoguanidine (AG) and pyrrolidine dithiocarbamate (PDTC), respectively. Finally, an additional inhibitory effect of F3-A was determined when coincubated with AG in cytokine-induced Caco-2 cells. This bioactivity points to a potential role in preventing intestinal inflammation.
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Affiliation(s)
- Xiu-Min Chen
- Food, Nutrition, and Health, Faculty of Land and Food Systems, University of British Columbia , 2205 East Mall, Vancouver, British Columbia V6T 1Z4, Canada
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63
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Zha F, Wei B, Chen S, Dong S, Zeng M, Liu Z. The Maillard reaction of a shrimp by-product protein hydrolysate: chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cells. Food Funct 2015; 6:1919-27. [DOI: 10.1039/c5fo00296f] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A shrimp by-product protein hydrolysate via the Maillard reaction could alleviate cellular damage, but result in higher HMF and loss of nutritional quality.
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Affiliation(s)
- Fengchao Zha
- College of Food Science and engineering
- Ocean University of China
- Qingdao
- China
| | - Binbin Wei
- College of Food Science and engineering
- Ocean University of China
- Qingdao
- China
| | - Shengjun Chen
- Key laboratory of Aquatic Product Processing
- Ministry of Agriculture
- South China Sea Fisheries Research Institute
- CAFS
- Guangzhou
| | - Shiyuan Dong
- College of Food Science and engineering
- Ocean University of China
- Qingdao
- China
| | - Mingyong Zeng
- College of Food Science and engineering
- Ocean University of China
- Qingdao
- China
| | - Zunying Liu
- College of Food Science and engineering
- Ocean University of China
- Qingdao
- China
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64
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Maleki SJ, Schmitt DA, Galeano M, Hurlburt BK. Comparison of the Digestibility of the Major Peanut Allergens in Thermally Processed Peanuts and in Pure Form. Foods 2014; 3:290-303. [PMID: 28234320 PMCID: PMC5302360 DOI: 10.3390/foods3020290] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2014] [Revised: 04/08/2014] [Accepted: 04/25/2014] [Indexed: 11/16/2022] Open
Abstract
It has been suggested that the boiling or frying of peanuts leads to less allergenic products than roasting. Here, we have compared the digestibility of the major peanut allergens in the context of peanuts subjected to boiling, frying or roasting and in purified form. The soluble peanut extracts and the purified allergens were digested with either trypsin or pepsin and analyzed by gel electrophoresis and western blot. T-cell proliferation was measured for the purified allergens. In most cases, boiled and raw peanut proteins were similarly digestible, but the Ara h 1 protein in the boiled extracts was more resistant to digestion. Most proteins from fried and roasted peanuts were more resistant to digestion than in raw and boiled samples, and more IgE binding fragments survived digestion. High-molecular-weight fragments of Ara h1 were resistant to digestion in fried and roasted samples. Ara h 1 and Ara h 2 purified from roasted peanuts were the most resistant to digestion, but differed in their ability to stimulate T-cells. The differences in digestibility and IgE binding properties of the major allergens in roasted, fried and boiled peanuts may not explain the difference between the prevalence of peanut allergy in different countries that consume peanut following these varied processing methods.
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Affiliation(s)
- Soheila J Maleki
- Southern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 1100 Robert E. Lee Blvd, New Orleans, LA 70124, USA.
| | - David A Schmitt
- Southern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 1100 Robert E. Lee Blvd, New Orleans, LA 70124, USA.
| | - Maria Galeano
- Southern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 1100 Robert E. Lee Blvd, New Orleans, LA 70124, USA.
| | - Barry K Hurlburt
- Southern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 1100 Robert E. Lee Blvd, New Orleans, LA 70124, USA.
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65
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Zhou X, Xie F, Wang Y, Tang W, Zhou Y, Xiao Y. Evaluation of Antioxidant Activities of Extract from Beijing Roast Duck. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.449] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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66
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Renoprotective effects of Maillard reaction products generated during heat treatment of ginsenoside Re with leucine. Food Chem 2014; 143:114-21. [DOI: 10.1016/j.foodchem.2013.07.075] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2013] [Revised: 05/24/2013] [Accepted: 07/17/2013] [Indexed: 12/24/2022]
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67
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Tsai CC, Chan CF, Huang WY, Lin JS, Chan P, Liu HY, Lin YS. Applications of Lactobacillus rhamnosus spent culture supernatant in cosmetic antioxidation, whitening and moisture retention applications. Molecules 2013; 18:14161-71. [PMID: 24248144 PMCID: PMC6270638 DOI: 10.3390/molecules181114161] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2013] [Revised: 11/12/2013] [Accepted: 11/13/2013] [Indexed: 12/28/2022] Open
Abstract
This study was aimed at investigating the antioxidant, whitening, and moisture-retention properties of Lactobacillus rhamnosus spent culture supernatant (Lr-SCS) in cosmetic applications. Results reveal that Lr-SCS effectively and gradually scavenges 1,1-diphenyl-2-picrylhydrazyl as well as 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cations, and increases reducing power in a dose-dependent manner. Additionally, Lr-SCS can also suppress tyrosinase activity in vitro and effectively promote moisture retention. Heat treatment at 100 °C for 30 min does not influence the functions of Lr-SCS. We conclude that Lr-SCS can be used effectively in skin care cosmetics.
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Affiliation(s)
- Cheng-Chih Tsai
- Department of Food Science and Technology, Hungkuang University, Taichung 43302, Taiwan; E-Mail:
| | - Chin-Feng Chan
- Department of Applied Cosmetology and Master Program of Cosmetic Science, Hungkuang University, Taichung 43302, Taiwan; E-Mails: (C.-F.C.); (W.-Y.H.); (J.-S.L.); (P.C.); (H.-Y.L.)
| | - Wen-Ying Huang
- Department of Applied Cosmetology and Master Program of Cosmetic Science, Hungkuang University, Taichung 43302, Taiwan; E-Mails: (C.-F.C.); (W.-Y.H.); (J.-S.L.); (P.C.); (H.-Y.L.)
| | - Jin-Seng Lin
- Department of Applied Cosmetology and Master Program of Cosmetic Science, Hungkuang University, Taichung 43302, Taiwan; E-Mails: (C.-F.C.); (W.-Y.H.); (J.-S.L.); (P.C.); (H.-Y.L.)
| | - Patty Chan
- Department of Applied Cosmetology and Master Program of Cosmetic Science, Hungkuang University, Taichung 43302, Taiwan; E-Mails: (C.-F.C.); (W.-Y.H.); (J.-S.L.); (P.C.); (H.-Y.L.)
| | - Ho-Yen Liu
- Department of Applied Cosmetology and Master Program of Cosmetic Science, Hungkuang University, Taichung 43302, Taiwan; E-Mails: (C.-F.C.); (W.-Y.H.); (J.-S.L.); (P.C.); (H.-Y.L.)
| | - Yung-Sheng Lin
- Department of Applied Cosmetology and Master Program of Cosmetic Science, Hungkuang University, Taichung 43302, Taiwan; E-Mails: (C.-F.C.); (W.-Y.H.); (J.-S.L.); (P.C.); (H.-Y.L.)
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +886-4-2631-8652 (ext. 3684); Fax: +886-4-2632-1046
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68
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Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.02.025] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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69
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Increase in antioxidant and anticancer effects of ginsenoside Re–lysine mixture by Maillard reaction. Food Chem 2013; 138:876-83. [DOI: 10.1016/j.foodchem.2012.12.004] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2012] [Revised: 11/30/2012] [Accepted: 12/02/2012] [Indexed: 11/18/2022]
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70
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Pötzsch S, Blankenhorn A, Navarrete Santos A, Silber RE, Somoza V, Simm A. The effect of an AGE-rich dietary extract on the activation of NF-κB depends on the cell model used. Food Funct 2013; 4:1023-31. [PMID: 23426622 DOI: 10.1039/c3fo30349g] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Advanced glycation end products (AGEs) are the results of a chemical reaction of reactive aldehydes, such as sugars, with amino acid side chains. AGEs can be formed by the heating process of the food and taken up with the diet. They are thought to be at least in part responsible for major complications in age-related diseases. The activation of the transcription factor NF-κB plays a prominent role in AGE-induced cell signaling. This study aimed to elucidate the effect of exogenous AGEs on NF-κB activation in different cell models. Therefore a bread crust extract commonly found in a Western diet was chosen as an AGE-rich sample. Using RP-HPLC, 23 fractions from the bread crust extract were obtained. The immunodetection with specific antibodies for N-carboxymethyllysine arg-pyrimidine, pentosidine and 3-deoxyglucosone-imidazolone showed that the majority of the AGEs were located in the late fractions. Three different NF-κB reporter cell lines including NF-κB/293/GFP-Luc™, NF-κB/Jurkat/GFP™ and RAW/NF-κB/SEAPorter™ were stimulated with the 23 fractions. There was no direct correlation between the AGE content in the fractions and the cell activation. Whereas in Jurkat-T-cells, the stimulation seems to correlate at least in part with the AGE content, in HEK-293 epithelial cell nearly all fractions can stimulate NF-κB. In macrophages few fractions stimulate NF-κB whereas some fractions even inhibit the p38 MAP kinase. The highest expression of the AGE receptors like RAGE, AGER-1, AGER-2 and AGER-3 was detected in the macrophage RAW cell line. In conclusion the present study showed a new approach to study bioactive compounds in bread crust extract. The identification of the bioactive compounds is still ongoing.
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Affiliation(s)
- S Pötzsch
- Department of Cardiothoracic Surgery of the Martin Luther-University Halle-Wittenberg, Ernst-Grube Str. 40, D-06120 Halle (Saale), Germany.
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71
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Effect of Maillard reaction on biochemical properties of peanut 7S globulin (Ara h 1) and its interaction with a human colon cancer cell line (Caco-2). Eur J Nutr 2013; 52:1927-38. [PMID: 23334787 PMCID: PMC3832773 DOI: 10.1007/s00394-013-0494-x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2012] [Accepted: 01/08/2013] [Indexed: 12/14/2022]
Abstract
PURPOSE The purpose of this study was to determine the influence of Maillard reaction (MR, glycation) on biochemical and biological properties of the major peanut allergen Ara h 1. METHODS Three different time/temperature conditions of treatment were applied (37, 60, and 145 °C). The extent of MR was assessed by SDS-PAGE, loss of free amino groups, fluorescence intensity, content of bound sugar and fructosamine. The Caco-2 model system was applied to study effects of hydrolysed and non-hydrolysed Ara h 1 on proliferation and interleukin-8 (IL-8) secretion from Caco-2 cells. RESULTS We demonstrated significant differences in the biochemical properties of Ara h 1 glycated at different time/temperature conditions. Glycation of Ara h 1 at 37 °C was shown to cause least biochemical changes, not limiting pepsin hydrolysis. Loss of free amino groups, increase of fluorescence and brown colour of Ara h 1 glycated at 60 and 145 °C indicated advanced and final stages of MR. Non-treated Ara h 1 inhibited Caco-2 cell proliferation and stimulated IL-8 secretion. This effect was less pronounced for glycated Ara h 1. Incubation of Caco-2 cells with non-hydrolysed Ara h 1, glycated at the temperature of 37 and 60 °C, did not stimulate IL-8 secretion. CONCLUSION Each applied time/temperature-treatment combination caused different biochemical changes of Ara h 1, underlining diversity of formed MRPs. MR, independently of temperature/time conditions, reduced the pro-inflammatory properties of native Ara h 1, reflected in stimulation of IL-8 secretion from intestinal epithelial cells.
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Lin SM, Wu JY, Su C, Ferng S, Lo CY, Chiou RYY. Identification and mode of action of 5-hydroxymethyl-2-furfural (5-hmf) and 1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid (MTCA) as potent xanthine oxidase inhibitors in vinegars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:9856-9862. [PMID: 22957895 DOI: 10.1021/jf302711e] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Vinegars have been used as an alternative remedy for treating gout, but the scientific basis remains to be elucidated. In this study, seven commercial vinegars and one laboratory-prepared red-koji vinegar were evaluated for the inhibitory activity of xanthine oxidase (XO), a critical enzyme catalyzing uric acid formation. Red-koji vinegar exhibited potent xanthine oxidase inhibitory (XOI) activity and was used for isolating active compounds. The substances under two peaks with XOI activity from HPLC were identified as 5-hydroxymethyl-2-furfural (5-HMF) and 1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid (MTCA), by LC-MS-MS and NMR. The XO half-maximal inhibitory concentrations (IC(50)) of 5-HMF and MTCA were 168 and 860 μg/mL, respectively. In further mode-of-action analysis, the inhibitory mechanism of each compound was elucidated at the IC(50) level in the presence of various concentrations of xanthine as the substrate. The following Michaelis-Menten kinetics analysis of XO inhibition revealed uncompetitive and competitive patterns for 5-HMF and MTCA, respectively.
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Affiliation(s)
- Shu-Mei Lin
- Department of Food Science, National Chiayi University , Chiayi 60004, Taiwan
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