Umetsu H, Ikeda N, Nguyen V C
Department of Food and Nutrition, Japan Women's University, Tokyo, Japan.
Biosci Biotechnol Biochem. 1999 Jul;63(7):1181-6. doi: 10.1271/bbb.63.1181.
This study investigated the effects of Maillard reaction products (MRPs) on the oxidative cleavage and polymerization of BSA (bovine serum albumin) in an aqueous system. In L-ascorbic acid (AsA) and Cu(II) or Fe(III) reaction system, 50-60% of BSA was cleaved under physiological conditions (37 degrees C, pH 7.2). The oxidative cleavage induced by AsA-Cu(II) system was suppressed to the extent of 32-86% by model melanoidins or brown pigments from amino acids and foodstuffs. In the AsA-Fe(III) system, the oxidative cleavage was inhibited to the extent of 45-93% by melanoidins and brown pigments. However, this cleavage was promoted by amino acid Amadori rearrangement products and brown pigment from soy paste. Therefore, MRPs show both suppression and promotion activity on oxidative cleavage of BSA in the system of AsA and a transition metal. The quantity of Amadori rearrangement moiety (ARM) in melanoidins from Lysine and brown pigments molecules from foods was also measured. From these data, it was estimated that the suppression and/or promotion of oxidative cleavage of BSA did not only depend on the quantity of ARM, but also depended on the chemical structure of ARM in melanoidins or brown pigments.
本研究调查了美拉德反应产物（MRPs）在水体系中对牛血清白蛋白（BSA）氧化裂解和聚合的影响。在L-抗坏血酸（AsA）与铜（II）或铁（III）的反应体系中，在生理条件（37℃，pH 7.2）下50%-60%的BSA发生了裂解。来自氨基酸和食品的模型类黑素或棕色色素可将AsA-铜（II）体系诱导的氧化裂解抑制32%-86%。在AsA-铁（III）体系中，类黑素和棕色色素可将氧化裂解抑制45%-93%。然而，氨基酸阿玛多里重排产物和豆酱棕色色素可促进这种裂解。因此，在AsA和过渡金属体系中，MRPs对BSA的氧化裂解表现出抑制和促进活性。还测定了来自赖氨酸的类黑素和食品棕色色素分子中阿玛多里重排部分（ARM）的量。根据这些数据估计，BSA氧化裂解的抑制和/或促进不仅取决于ARM的量，还取决于类黑素或棕色色素中ARM的化学结构。
