Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells

Abstract

Bread crust is one of the major contributors to the intake of Maillard reaction products (MRP). MRP improve the organoleptic properties of foods and can provide biological actions such as antioxidant properties. The transport and availability of Amadori compounds (measured as furosine) and hydroxymethylfurfural (HMF)—early and intermediary MRP—from enzymatically digested bread crust (BC) and from its soluble low-molecular weight (LMW) and high-molecular weight (HMW) fractions were investigated in the Caco-2 cell line. The absorption of the early and final MRP pool was tested by measuring the absorbance recovery (280 and 420 nm). The ability of soluble BC or its fractions to lessen the production of reactive oxygen species (ROS) was examined. Amadori compounds (furosine) were transported across Caco-2 cell monolayers from the soluble BC in percentages ranging between 40% and 56%; the lower amount of the compound supplied, the higher transport rate. However, HMF transport rate (35%) was unaffected by the initial amount of the compound. Amadori compounds and HMF contained in the LMW fraction were more efficiently transported than those present in the HMW fraction, suggesting improved absorption when supplied as free forms or linked to LMW compounds. Absorbance recovery at 280 nm was higher from the LMW fraction, whereas higher recovery was detected for the HMW fraction at 420 nm. The digested BC—but not its isolated fractions—was able to significantly reduce ROS production at basal conditions and after subjecting cells to an oxidant. A clear positive action of BC on the antioxidant defence is manifested, seemingly attributable to the combined presence of soluble LMW and HMW products.

Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity

“…FRAP activity (Figure 5) was significantly higher in the colonic fermentation fractions of both CBM and SBM compared with the GI fraction. Other authors have pointed out that the fraction of melanoidins that crosses through the intestinal barrier still presents antioxidant capacity, in addition of being able to act at the cellular level as an antioxidant defense against the production of reactive oxygen species [33]. Therefore, we confirmed that GI and F bioaccessible melanoidins that have crossed the intestinal barrier remain with a high antioxidant activity that can provide beneficial effects at the cellular level.…”

Bioactivity of food melanoidins is mediated by gut microbiota

“…Accordingly, many different biological effects have been attributed to melanoidins. They can behave as prebiotic (Helou et al, 2015;Jiménez-Zamora, Pastoriza & Rufián-Henares, 2015), they have an important antioxidant capacity (Delgado-Andrade & Morales, 2005;Carvalho, Correia, Lopes, & Guido, 2014;de la Cueva, Seiquer, Mesías, Rufián-Henares, & Delgado-Andrade, 2017) and antimicrobial activity (Rufián-Henares & de la Cueva, 2009), and they can possess inhibitory activity against angiotensin I-converting enzyme .…”

Aktivitas Penangkapan Radikal DPPH (1,1-Diphenyl-2-picrylhydrazyl) Ekstrak Madu Sebelum dan Sesudah Pemanasan

“…Salah satu contoh MRPs (Maillard Reaction Product) adalah melanoidin yang berperan sebagai warna coklat pada makanan selain itu senyawa ini juga memiliki aktivitas antioksidan (Rufián-Henares & Morales, 2007) yang dapat diukur pada panjang gelombang 420 nm (de la Cueva et al, 2017).…”