Chen Xiu-Min, Liang Ningjian, Kitts David D
Food, Nutrition, and Health, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada.
Food, Nutrition, and Health, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada.
Food Res Int. 2015 Oct;76(Pt 3):618-625. doi: 10.1016/j.foodres.2015.06.033. Epub 2015 Jul 2.
Maillard reaction products (MRPs) derived from 10 different, dry sugar-amino acid reaction model systems were examined for changes in color index (E), sugar loss, and formation of α-dicarbonyl compounds; the changes were correlated with relative activities to quench both reactive oxygen (ROS) and reactive nitrogen (RNS) species. Reducing sugars, xylose, ribose, fructose, glucose, and non-reducing sucrose were reacted with glycine (Xyl-Gly, Rib-Gly, Fru-Gly, Glc-Gly, and Suc-Gly), or lysine (Xyl-Lys, Rib-Lys, Fru-Lys, Glc-Lys, and Suc-Lys), respectively, at temperatures of 150°C and 180°C for time periods ranging from 5 to 60min. ROS quenching capacity was negatively correlated with color index (E) (r=-0.604, P<0.001), and positively correlated with sugar loss (r=0.567, P<0.001). MRPs also exhibited activity to quench RNS as assessed by nitric oxide (NO) inhibition in differentiated Caco-2 cells that were induced with interferon-γ (IFN-γ) and phorbol ester (PMA) cocktail. We also showed a correlation between RNS and color index, sugar loss, and ROS quenching activities for MR mixtures that were heated for a short time (e.g. 10min) at 150°C. MRP quenching of ROS was largely influenced by sugar type, whereas, RNS quenching was dependent more so on the interaction between reactants and reaction conditions used to generate MRPs.
研究了源自10种不同的干糖 - 氨基酸反应模型体系的美拉德反应产物（MRPs）的颜色指数（E）变化、糖损失及α - 二羰基化合物的形成；这些变化与淬灭活性氧（ROS）和活性氮（RNS）物种的相对活性相关。将还原糖木糖、核糖、果糖、葡萄糖以及非还原蔗糖分别与甘氨酸（木糖 - 甘氨酸、核糖 - 甘氨酸、果糖 - 甘氨酸、葡萄糖 - 甘氨酸和蔗糖 - 甘氨酸）或赖氨酸（木糖 - 赖氨酸、核糖 - 赖氨酸、果糖 - 赖氨酸、葡萄糖 - 赖氨酸和蔗糖 - 赖氨酸）在150°C和180°C的温度下反应5至60分钟。ROS淬灭能力与颜色指数（E）呈负相关（r = -0.604，P < 0.001），与糖损失呈正相关（r = 0.567，P < 0.001）。通过在经干扰素 - γ（IFN - γ）和佛波酯（PMA）鸡尾酒诱导分化的Caco - 2细胞中抑制一氧化氮（NO）来评估，MRPs也表现出淬灭RNS的活性。我们还表明，对于在150°C下短时间（例如10分钟）加热的MR混合物，RNS与颜色指数、糖损失及ROS淬灭活性之间存在相关性。MRP对ROS的淬灭在很大程度上受糖类型的影响，而RNS淬灭更多地取决于反应物之间的相互作用以及用于生成MRPs的反应条件。
