Separation of Model Melanoidin into Components with Copper Chelating Sepharose 6B Column Chromatography and Comparison of Chelating Activity

Terasawa, Naoko; Murata, Masatsune; Homma, Seiichi

doi:10.1080/00021369.1991.10870821

Cited by 12 publications

(14 citation statements)

References 6 publications

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“…However, some physico-chemical properties of melanoidins produced under model systems seem to be identical to those isolated from foods: they are partially hydrophobic (Onishi and Proudlove 1994;Gniechwitz et al 2008b) polydisperse high molecular weight substances with anionic character (Homma et al 1982;Morales 2002;Nunes and Coimbra 2007;Bekedam et al 2007), possessing (Homma et al 1997), and capable of chelating metal ions (Rendleman 1987;Terasawa et al 1991;Borrelli et al 2002a, b;Morales et al 2005;Nunes and Coimbra 2007). The main limitation of the structural studies on melanoidins is the lack of specific analytical methods for their isolation and separation in more homogeneous fractions.…”

Section: Introductionmentioning

confidence: 93%

Role of hydroxycinnamates in coffee melanoidin formation

Nunes

Coimbra

2009

Phytochem Rev

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Melanoidins are the high molecular weight brown end products of the Maillard reaction. They are formed during heat processing of foods like coffee, bread, malt, and beef. A chemical definition of these food polymers is still impossible, despite several efforts to determine their structure. In the last years, the interest in research on melanoidins has increased due to their biological activities. Coffee brew is one of the main sources of melanoidins in human diet. Various melanoidin fractions were obtained by applying chromatographic separation techniques or specific isolation procedures, allowing, a partial view on structural features and diversity of coffee brew melanoidins. Different melanoidin populations can be found with respect to total carbohydrate contents and their structural features. In this paper, the recent advances in research on coffee melanoidin structures and formation mechanisms are reviewed. The participation of hydroxycinnamates in melanoidin formation, especially true for coffee melanoidins, is a hypothesis older than three decades, but only recently more consistent data have been obtained for their presence. Although the role of hydroxycinnamates in melanoidin formation is not yet completely understood, it was demonstrated that the interaction between phenolic compounds and melanoidins can be of non-covalent or of covalent nature. The most likely linkage point is through the protein fragments incorporated in the coffee melanoidin during the roasting process, although carbohydrates, such as arabinose, seem to be possible binding sites for the chlorogenic acid derivatives on these brown structures, too.

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Section: Introductionmentioning

confidence: 93%

Role of hydroxycinnamates in coffee melanoidin formation

Nunes

Coimbra

2009

Phytochem Rev

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“…PPO and tyrosinase are metallo-oxidoreductases containing a strongly coupled binuclear copper active site, essential to their catalytic action. It has already been reported that both soluble and nondialyzable MRP (so-called melanoidins) were able to bind metal cations such as Zn 2+ , Cu 2+ , Fe 2+ and Ca 2+ (Homma, Aida, & Fujimaki, 1986;Rendleman, 1987;Terasawa, Murata, & Homma, 1991;O'Brien & Morrissey, 1997;Wijewickreme et al, 1997;Bersuder et al, 2001;Morales, Fernandez-Fraguas, & Jimenez-Pe´rez, 2005). Recently, it was hypothesized that thiol-derived MRP could partly repress PPO activity by interacting with copper at the active site of the protein .…”

Section: Introductionmentioning

confidence: 97%

Free radical scavenging, inhibition of polyphenoloxidase activity and copper chelating properties of model Maillard systems

Maillard

Billaud

Chow

et al. 2007

LWT - Food Science and Technology

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“…The total volume of 1 mol/l NaOH added to the reaction solution (150 ml) was 15 ml over 24 h. The third aqueous solution of 36.03 g/l glucose and 36.53 g/l lysine monohydrochloride was adjusted to an initial pH value of 7.0 with NaHCO 3 (0.17 g/100 ml solution) and heated at 100 C (NaHCO 3 -melanoidin). The initial pH value is generally adjusted to the alkaline side with NaHCO 3 (Homma et al, 1982;Terasawa et al, 1991) or with a NaOH solution (Bemis-Young et al, 1993;Wijewickreme & Kitts, 1998). These three model reaction solutions were heated for 15 min to 24 h.…”

Section: Preparation Of the Model Melanoidinsmentioning

confidence: 99%

“…In the case of a model system consisting of 2 mol/l glucose, 2 mol/l glycine, and 0.2 mol/l NaHCO 3 , the initial pH value of about 7.5 resulted in less than 4.0 after 4 h of reflux by heating (Homma, Tomura, & Fujimaki, 1982;Terasawa, Murata, & Homma, 1991). Irrespective of the decrease in pH like this, we have used this reaction system for preparing nondialysable model melanoidin (Homma et al, 1982;Terasawa et al, 1991). This phenomenon is considered attributable to reductone formation (Adachi, 1958).…”

Section: Introductionmentioning

confidence: 99%