Fluorescent Compounds and Non-enzymatic Browning

Burton, H.; McWeeny, David J.; Pandhi, Prem; Biltcliffe, D. O.

doi:10.1038/196948a0

Cited by 26 publications

(8 citation statements)

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“…The early development of unsaturation within glucose-amino systems has been postulated previously : it occurs early in aqueous glucose/glycine mixtures, and more rapidly in fructose/ amino and xylose/amino 41 Experiments were also made with 35S-sulphite showing that sulphites could become attached to points of unsaturation in fatty acids and lipid fractions of vegetables, and that a number of water-soluble unsaturated carbonyl compounds are formed in increasing quantity during the incubation of glucose, xylose and sucrose with glycine.…”

Section: Introductionmentioning

confidence: 70%

Non‐enzymic browning: The role of unsaturated carbonyl compounds as intermediates and of so₂ as an inhibitor of browning

1963

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The browning potentialities of a number of carbonyl compounds has been examined. From the results it is clear that most rapid browning with a reactive nitrogen function occurs with straight chain NP-unsaturated aldehydes. When the conjugated unsaturation is within a ring structure, as in the furfurals, chromophore development is slower. When the unsaturated centre is substitated, the browning rate is much reduced. Saturated carbonyl compounds are of relatively low browning potential.The retardation in the browning of carbonyl/amino systems caused by sulphites is due to combination of the sulphite both with the carbonyl group and with unsaturated centres. The latter reaction probably occurs by an ionic mechanism in the case of aa-unsaturated carbonyl compounds.Inactivation of sulphites as browning reaction inhibitors occurs through combination a t sites of unsaturation to form sulphonates, which do not readily yield SO, on acid hydrolysis by the Monier-Williams technique. This explains the loss of sulphites observed on storage of foodstuffs, and the observations that sulphite loss is not matched by concomitant equivalent sulphate development or loss of volatile sulphur, or by the formation of free sulphur. IntroductionIn a previous publication] it was reported that a number of carbonyl compounds, many of them of a conjugated unsaturated nature, had been isolated from a glucose/glycine model system. At the time the work was in progress, a number of papers were published2-* which appeared to confirm our view that browning in foodstuffs was a reaction which involved a number of unsaturated carbonyl compounds. The whole group of reactions, known as non-enzymic browning, probably commences with carbonyl-amino type group reactions ; previous work in the browning field has bee;i reviewed. [5][6][7][8] The most effective agents in the retardation of non-enzymic browning are both reducing agents and carbonyl-group reactants, and of these sulphur dioxide and the salts of sulphurous acid are widely used in the food industry.The effect of sulphites is but little understood, and in the past has often been ascribed to combination with aldose carbonyl groups, or to reaction with ' active aldehydic ' intermediate~.~> lo Recently, work in these laboratories has indicated that sulphites may act at more than one point in the chain of reactions ; where sugars are the main source of the carbonylic groups required for the carbonyl/amino reaction, one of the earliest effects of sulphite appears to be on the sugar stability,]] which conclusion appears to be supported by findings in related fields.12, l3 In late stages of the reaction where sugars are present, and also in the absence of sugars, the effect of sulphites seems to be connected with the development of unsaturated, carbonyl-derived chromophores. l4 Leal5 and Tappel,16 for example, mention the importance of carbonyl/amino reactions due to oxidised fat, which reactions also appear to occur in ph.osphatide model systems.llc Ingles and colleagues, from studies on non-enzymic browni...

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Section: Introductionmentioning

confidence: 70%

Non‐enzymic browning: The role of unsaturated carbonyl compounds as intermediates and of so₂ as an inhibitor of browning

1963

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“…This sequence is similar to that reported for the browning or Maillard reaction in stored food. 30 Although proof is lacking, it is possible to explain all of the age-like changes in collagen properties in diabetes on the basis of crosslinking associated with nonenzymatic browning; such crosslinks plus other types would be expected in natural aging. Overall extent of human diabetic complications has been correlated with nonenzymatic glycosylation …”

Section: Discussionmentioning

confidence: 99%

Collagen Aging In Vitro by Nonenzymatic Glycosylation and Browning

1984

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Aging and diabetes mellitus are associated with cross-linking and nonenzymatic glycosylation of collagen. Incubation of tendon fibers with reducing sugars results in increased breaking time in urea similar to that seen in aging, and in nonenzymatic glycosylation and browning. Effect of a sugar is proportional to the amount of sugar available in the open chain form. The increase in breaking time correlates with the appearance of chromophores characteristic of crosslinked browning products. Collagen altered by nonenzymatic browning may play a role in some age-like major complications of diabetes.

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“…The formation of fluorescent compounds during Maillard reaction has been widely studied in sugar -amino acid systems and appeared as a good indicator of protein nutritional quality loss (Adhikari, 1973;Burton, McWeeny, Pandhi, & Biltcliffe, 1962;Leclère & Birlouez-Aragon, 2001). Overby and Frost (1951) and Ellis (1959) suggested that fluorescent compounds could be precursors of brown pigments.…”

Section: Introductionmentioning

confidence: 99%

Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production

Farroni

Buera

2012

Food Chemistry

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Fluorescent Compounds and Non-enzymatic Browning

Cited by 26 publications

References 9 publications

Non‐enzymic browning: The role of unsaturated carbonyl compounds as intermediates and of so₂ as an inhibitor of browning

Non‐enzymic browning: The role of unsaturated carbonyl compounds as intermediates and of so₂ as an inhibitor of browning

Collagen Aging In Vitro by Nonenzymatic Glycosylation and Browning

Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production

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Fluorescent Compounds and Non-enzymatic Browning

Cited by 26 publications

References 9 publications

Non‐enzymic browning: The role of unsaturated carbonyl compounds as intermediates and of so2 as an inhibitor of browning

Non‐enzymic browning: The role of unsaturated carbonyl compounds as intermediates and of so2 as an inhibitor of browning

Collagen Aging In Vitro by Nonenzymatic Glycosylation and Browning

Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production

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Non‐enzymic browning: The role of unsaturated carbonyl compounds as intermediates and of so₂ as an inhibitor of browning

Non‐enzymic browning: The role of unsaturated carbonyl compounds as intermediates and of so₂ as an inhibitor of browning