Inhibition of Maillard reaction in production of low-molecular-weight chitosan by enzymatic hydrolysis

Zhang, Jun; Mei, Zewen; Huang, Xingxi; Ding, Yueyue; Liang, Yunxiang; Mei, Yuxia

doi:10.1016/j.carbpol.2020.116059

Cited by 7 publications

(10 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…13 For example, glucose and galactoses are expected to generate more MR products due to their higher chemical reactivity provided by the more reactive aldehyde group compared to the ketohexose fructose. 14 Another condition that interferes with MR is chemical additives such as sodium sulfite, 15 glutathione, oxygenglutathione, 16 and natural substances such as polyphenols and plant extracts. 17−19 Antinutrients (ANs) are natural substances capable of interacting with proteins and modifying their structure and digestibility; 20−22 consequently, changes in MR promoted by ANs are expected.…”

Section: ■ Introductionmentioning

confidence: 99%

Antinutrient and Sugar Type Effect on Structure and Maillard Reaction of Bovine Serum Albumin Submitted to Mild Heating

Kaspchak

Igarashi‐Mafra

Mafra

2022

ACS Food Sci. Technol.

View full text Add to dashboard Cite

Maillard reaction (MR) monitoring is important in food processing and new material development for protein–carbohydrate conjugates. This work aimed to investigate the antinutrient (AN; phytic acid, tannic acid, and saponin) and sugar type (glucose, fructose, and xylose) effect on the bovine serum albumin (BSA) structure and thermal behavior. Circular dichroism, fluorescence, UV–vis spectrophotometry, and differential scanning calorimetry were used to evaluate protein structure and MR. Results showed that all ANs impact protein’s secondary and tertiary structure of glycated BSA. Tannic acid and saponin decreased the absorbance of BSA and sugar mixtures, showing their MR inhibition ability. Phytic acid presents a small impact on the BSA structure; however, a catalytic effect on MR is observed by the browning of the samples. Both antinutrients and BSA changed the thermal behavior of the evaluated sugars in solid-state mixtures. These results may help to understand the sugar type and antinutrient role in the BSA behavior observed during heating.

show abstract

Section: ■ Introductionmentioning

confidence: 99%

Antinutrient and Sugar Type Effect on Structure and Maillard Reaction of Bovine Serum Albumin Submitted to Mild Heating

Kaspchak

Igarashi‐Mafra

Mafra

2022

ACS Food Sci. Technol.

View full text Add to dashboard Cite

show abstract

“…Extraction generally includes liquid-liquid extraction, solidphase microextraction, and accelerated solvent extraction. Zhang et al [7] studied the different levels of MRPs in different extract conditions such as aqueous extract, ethanol extract, infusion, decoction, and sterilization. Combined with LH-20 separation, and absorption of UV measurement at 420 nm indicates that steam sterilization can lead to the formation of MRPs [18].…”

Section: E Pretreatment For Phmrps Analysismentioning

confidence: 99%

“…Harris et al [5] reported that some MRPs such as ε-N-2-furoylmethyl-L-lysine (furosine, FML) could degrade to form different advanced glycation end products (AGEs). However, recent evidence shows that MRPs, especially AGEs, have a propensity to generate reactive oxygen species (ROS), and partial MRPs had been proven to be related to some kind of diseases such as Parkinson's disease [6], chronic diabetes [7], Alzheimer's disease [8], and also aging (normal aging) [7,9]. AGEs in bodies of humans are mainly derived from two pathways, in vitro intake and in vivo transformation, and the intake from food and herb medicines is the main source of the formed AGEs [10].…”

Section: Introductionmentioning

confidence: 99%

Potentially Harmful Maillard Reaction Products in Food and Herb Medicines

Zhu

Zheng

et al. 2021

Journal of Food Quality

View full text Add to dashboard Cite

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.

show abstract

“…The chromatograms can be obtained from the HPLC-SEC analysis of the initial chitosan and the CMRPs to examine and compare the differences before and after the reaction. The average molecular weight can also be obtained after the chitosan and CMRPs were submitted to HPLC-SEC analysis [21,25,74]. Study showed that it could be easily found from the chromatograms that the peak corresponding to the Chitosan-galactose is wider than that of the chitosan alone [16].…”

Section: High Performance Liquid Chromatography-size Exclusion Chromatography Analysis (Hplc-sec)mentioning

confidence: 99%

“…However, these modifications cannot be widely used in food and other fields because of limited and unstable control of these chemical and physical methods [13]. Moreover, studies have reported that chitosan derivatives prepared through acid hydrolysis and enzymatic hydrolysis encounter have activity stability problems and high cost, respectively [13,20,21]. Therefore, the development of efficient and effective strategies for the production of optimum chitosan-based derivatives is very essential.…”

Section: Introductionmentioning

confidence: 99%

Preparation, Bioactivities and Applications in Food Industry of Chitosan-Based Maillard Products: A Review

et al. 2020

View full text Add to dashboard Cite

Chitosan, a biopolymer possessing numerous interesting bioactivities and excellent technological properties, has received great attention from scientists in different fields including the food industry, pharmacy, medicine, and environmental fields. A series of recent studies have reported exciting results about improvement of the properties of chitosan using the Maillard reaction. However, there is a lack of a systemic review about the preparation, bioactivities and applications in food industry of chitosan-based Maillard reaction products (CMRPs). The presence of free amino groups in chitosan allows it to acquire some stronger or new functional properties via the Maillard reaction. The present review aims to focus on the current research status of synthesis, optimization and structural identification of CMRPs. The applications of CMRPs in the food industry are also discussed according to their biological and technological properties such as antioxidant, antimicrobial activities and inducing conformational changes of allergens in food. Some promising directions for future research are proposed in this review, aiming to provide theoretical guidance for the further development of chitosan and its derivatives.

show abstract

Inhibition of Maillard reaction in production of low-molecular-weight chitosan by enzymatic hydrolysis

Cited by 7 publications

References 19 publications

Antinutrient and Sugar Type Effect on Structure and Maillard Reaction of Bovine Serum Albumin Submitted to Mild Heating

Antinutrient and Sugar Type Effect on Structure and Maillard Reaction of Bovine Serum Albumin Submitted to Mild Heating

Potentially Harmful Maillard Reaction Products in Food and Herb Medicines

Preparation, Bioactivities and Applications in Food Industry of Chitosan-Based Maillard Products: A Review

Contact Info

Product

Resources

About