Protective effect of aminoreductone on photo-degradation of riboflavin

Maillard Reaction in Milk - Effect of Heat Treatment

“…Based on the study using model system of lactose and butylamine, the relationship between aminoreductone concentration and XTT reducibility was examined. As a result, there was a good linearity was recognized (r = 0.98) and a regression equation was y = 0.606 x + 0.046, in which x and y represented the concentration of aminoreductone (mM) and the XTT reducibility [17]. Based on this equation, the concentration of aminoreductone in UHT milk could be estimated as 0.44 mM.…”

“…Trang et al [17] reported a protective effect of aminoreductone against riboflavin (vitamin B2) photolysis. It is well known that the milk is important source of riboflavin and its content is 1.5 mg/L.…”

Identification of aminoreductones as active components in Maillard reaction mixtures inducing nuclear NF-κB translocation in macrophages

“…The reducing properties of ARs, including C 4 -AR, C 6 -AR, and AHR are well established [25,54,55]. In line with these findings, it was recently reported that an AR can inhibit photo-degradation of riboflavin in milk [56]. Similar to other reducing compounds, also a prooxidative activity of ARs was found under certain reaction conditions .…”

Functional Properties of Maillard Reaction Products in Food: Antimicrobial Activity of Aminoreductone against Pathogenic Bacteria

“…In a previous study, Shimamura et al (2004) reported the 13 C-and 1 H-NMR data on this extracted product, and their signals were assigned to AR (1-(butylamino)-1,2-dehydro-1,4-dideoxy-3-hexulose). The concentration of AR was calculated with the extinction coefficient of AR (17.98 M −1 cm −1 ) at 320 nm (Trang et al, 2008). Brown, high-molecular-weight polymerized products are formed in the final stages of the Maillard reaction.…”

“…Elucidation of the role and characteristics of AR are, therefore, of great interest to food scientists. To date, antioxidant activity (Pischetsrieder et al, 1998b), protective effects on photo-degradation of riboflavin (Trang et al, 2008), and antimicrobial activity against Helicobacter pylori, a Gramnegative bacilli (Trang et al, 2009), have been reported for AR (1-(butylamino)-1,2-dehydro-1,4-dideoxy-3-hexulose), derived from the Maillard reaction of lactose and butylamine. In the search for alternatives to antibiotics, and to further describe the functional properties of AR, this study investigated the effects of AR against pathogenic bacteria, including P. aeruginosa (PA), multi-drug-resistant P. aeruginosa (MDRP), E. coli (EC), methicillin-susceptible S. aureus (MSSA) and methicillin-resistant S. aureus (MRSA).…”