Comparative Study of the Composition of Melanoidins from Glucose and Maltose

Mundt, Sandra; Wedzicha, B.L.

doi:10.1021/jf035381p

Cited by 11 publications

(5 citation statements)

References 12 publications

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“…As reported in the literature ( , ), products originating from the released monosaccharide are also found in the Maillard reaction of the parent disaccharide. In the kinetic model presented here, we believe that the glycosidic bond of maltose can be broken and that glucose is released by a mechanism where the 4-substituted intermediate I1 is converted to I3, which in the specific case of maltose is 3,4-dideoxyhexosulos-3-ene DDH, by analogy to the loss of a water molecule as 3-DH is converted to DDH in the glucose−glycine reaction.…”

Section: Resultssupporting

confidence: 72%

“…The kinetic model proposed here for the maltose-glycine reaction is based on the best available understanding of the key steps in the browning of maltose as illustrated in Figure 1, whereby we consider two distinct routes by which maltose can form melanonidins with glycine as already reported (13) in an investigation into the composition of melanoidins from glucose and maltose. First, the maltose residue can remain intact to be incorporated whole as the melanoidins increase in size.…”

Section: Resultsmentioning

confidence: 99%

“…Here, we will apply our understanding of the kinetics of browning of glucose (12) and the compositions of melanoidins derived from maltose (13) to new data concerning the kinetics of the reactions of glucose within the maltose-glycine reaction to demonstrate the involvement of glucose and maltose residues in the building of melanoidins.…”

Section: Introductionmentioning

confidence: 99%

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Role of Glucose in the Maillard Browning of Maltose and Glycine: A Radiochemical Approach

Mundt

Wedzicha

2005

J. Agric. Food Chem.

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We followed the contribution of released glucose to the formation of melanoidins in the maltose-glycine reaction by adding (14)C glucose to the maltose-glycine mixture, after it already had undergone some reaction. This approach allowed us to confirm the turnover of glucose in this reaction and hence the role of glucose in forming melanoidins. A comparison of the total amount of glucose converted into the melanoidins with the total concentration of melanoidins formed from maltose and glycine showed that the concentration of melanoidins originating from the released glucose was relatively small in comparison to the total melanoidins concentration. Hence, the parallel glucose-glycine reaction is considered to be only a minor pathway in the formation of maltose-glycine melanoidins. The incorporation of glucose into the nondialyzable melanoidins in the maltose-glycine reaction was in excellent agreement with the amount estimated from a kinetic model for the reaction of maltose with glycine. The rate constants were estimated by nonlinear regression, via multiresponse modeling.

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Section: Resultssupporting

confidence: 72%

Section: Resultsmentioning

confidence: 99%

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Role of Glucose in the Maillard Browning of Maltose and Glycine: A Radiochemical Approach

Mundt

Wedzicha

2005

J. Agric. Food Chem.

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“…Some authors report that in a model system the C/N ratio in melanoidins is high in the initial reaction period and decreases as the reaction time increases (10). The C/N ratio also decreases at lower temperatures or pH values (11). Cammerer et al (12) found that maltose forms melanoidins with a lower nitrogen content than do other disaccharides such as lactose and sucrose.…”

Section: Introductionmentioning

confidence: 99%

Isolation of an in Vitro and ex Vivo Antiradical Melanoidin from Roasted Barley

Papetti

Daglia

Aceti

et al. 2006

J. Agric. Food Chem.

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The antiradical properties of water-soluble components of both natural and roasted barley were determined in vitro, by means of DPPH* assay and the linoleic acid-beta-carotene system, and ex vivo, in rat liver hepatocyte microsomes against lipid peroxidation induced by CCl4. The results show the occurrence in natural barley of weak antioxidant components. These are able to react against low reactive peroxyl radicals, but offer little protection against stable DPPH radicals deriving from peroxidation in microsomal lipids. Conversely, roasted barley yielded strong antioxidant components that are able to efficiently scavenge free radicals in any system used. The results show that the barley grain roasting process induces the formation of soluble Maillard reaction products with powerful antiradical activity. From roasted barley solution (barley coffee) was isolated a brown high molecular mass melanoidinic component, resistant to acidic hydrolysis, that is responsible for most of the barley coffee antioxidant activity in the biosystem.

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“…Melanoidins generated in the reactions of glucose and maltose with glycine (MW >12500 and 3500) was studied by microanalysis. Finally, the relationship between the molecular weight of the Melanoidins and the elemental composition of amino acids and sugars was discussed [21]. Cämmerer et al [22] used molecular weights of 12000-14000 Da cellulose dialysis membranes to analyze the MRPs before and after the dialysis, respectively.…”

Section: E Pretreatment For Phmrps Analysismentioning

confidence: 99%

Potentially Harmful Maillard Reaction Products in Food and Herb Medicines

Zhu

Zheng

et al. 2021

Journal of Food Quality

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The Maillard reaction is of great significance in food, herb medicines, and life processes. It is usually occurring during the process of food and herb medicines processing and storage. The formed Maillard reaction productions (MRPs) in food and herb medicines not only generate a large number of efficacy components but also generate a small amount of harmful substance that cannot be ignored. Some of the MRPs, especially the advanced glycation end products (AGEs) are concerning humans, based on the possibility to induce cancer and mutations in laboratory animals. Numerous studies have been reported on the formation, analysis, and control of the potentially harmful MRPs (PHMRPs). Therefore, the investigation into the formation, analysis, and control of PHMRPs in food and herb medicines is very important for improving the quality and safety of food and herb medicines. This article provides a brief review of the formation, analysis (major content), and control of PHMRPs in food and herb medicines, which will provide a base and reference for safe processing and storage of food and herb medicines. Practical Applications. The formed Maillard reaction productions in food and herb medicines not only generate a large number of functional components but also generate a small amount of harmful substance that cannot be ignored. This contribution provides a brief review on the formation (including the correlative studies between MRs and the PHMRPs, mechanisms, and the main pathways); analysis (major content, pretreatment for analysis, qualitative and quantitative analysis, and structural identification analysis); and control (strategies and mechanisms) of PHMRPs in food and herb medicines, which will provide a solid theoretical foundation and a valuable reference for safe processing and storage for food and herb medicines.

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Comparative Study of the Composition of Melanoidins from Glucose and Maltose

Cited by 11 publications

References 12 publications

Role of Glucose in the Maillard Browning of Maltose and Glycine: A Radiochemical Approach

Role of Glucose in the Maillard Browning of Maltose and Glycine: A Radiochemical Approach

Isolation of an in Vitro and ex Vivo Antiradical Melanoidin from Roasted Barley

Potentially Harmful Maillard Reaction Products in Food and Herb Medicines

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