Volatile Components Formed by Thermal Degradation of Nondialyzable Melanoidins Prepared from Sugar–Amino Acid Reaction Systems

Hayase, Fumitaka; Kato, Harubumi

doi:10.1080/00021369.1981.10864923

Cited by 3 publications

(3 citation statements)

References 7 publications

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“…ammerer & Kroh, 1995;Tressl, Wondrak, Kr . uger, & Rewicki, 1998), based on the volatile components and other products formed by pyrolysis (Gomyo, Kato, Udaka, Horikoshi, & Fujimaki, 1972;Hayase & Kato, 1981;Kato & Tsuchida, 1981;Hayase, Sato, Tsuchida, & Kato, 1982), ozonolysis (Kim, Hayase, & Kato, 1985), degradation by H 2 O 2 (Hayase, Kim, & Kato, 1984), and mild microbiological degradation (Watanabe, Sugi, Tanaka, & Hayashida, 1982;Aoshima, Tozawa, Ohmomo, & Ueda, 1985;Sirianuntapiboon, Somchai, Ohmomo, & Atthasampunna, 1988;Murata, Terasawa, & Homma, 1992).…”

Section: Introductionmentioning

confidence: 97%

Effect of reaction pH on the photodegradation of model melanoidins

Kwak

Lee

Murata

et al. 2004

LWT - Food Science and Technology

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Section: Introductionmentioning

confidence: 97%

Effect of reaction pH on the photodegradation of model melanoidins

Kwak

Lee

Murata

et al. 2004

LWT - Food Science and Technology

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“…In particular, the browing reaction between glucose and glycine has been thoroughly investigated, e. g. by Maillard [13,14], Mc Weeny et al [15], Gomyo et al [16], Motai [17], Motai and Inoue [18], Hayase and Kato [19], Homma et al [20], Hayase et al [21], Kim et al [22], Kim and Park [23], Kato et al [24 -27], Obretenov et al [28], Wedzicha and Vakalis [29], Taguchi and Sampei [30], Feather and Nelson [31], Benzing-Purdie et al [32], Nam and Kim [33], Ames et al [2], Wedzicha and Kaputo [34,35], and recently by Cämmerer and Kroh [36]. In general, the reaction conditions reported in the literature for most of the experiments are not suitable to simulate food processing conditions.…”

Section: Introductionmentioning

confidence: 99%

Determination of the molecular weight distribution of non-enzymatic browning products formed by roasting of glucose and glycine and studies on their effects on NADPH-cytochrome c-reductase and glutathione-S-transferase in Caco-2 cells

Hofmann¹,

Ames²,

Krome³

et al. 2001

Nahrung

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After thermal treatment of a mixture of glucose and glycine for 2 h at 125 degrees C, about 60% of the starting material was converted into non-soluble, black pigments, whereas 40% of the mixture was still water-soluble. Dialysis of the latter fraction revealed 30.4% of low molecular weight compounds (LMWs; MW < 10,000 Da) and 10.0% high-molecular weight products (HMWs; MW > or = 10,000 Da). The water-soluble Maillard reaction products (MRPs) were separated by gel permeation chromatography and ultrafiltration, revealing that 60% of the water-soluble products of the total carbohydrate/amino acid mixture had MWs < 1,000 Da and consisted mainly of non-coloured reaction products. MRPs with MWs between 1,000 and 30,000 Da were found in comparatively low yields (about 1.3%). In contrast, about 31.1% of the MRPs exhibited MWs > 30,000 Da, amongst which 14.5% showed MWs > 100,000 Da, thus indicating an oligomerisation of LMWs to melanoidins under roasting conditions. To investigate the physiological effects of these MRPs, xenobiotic enzyme activities were analysed in intestinal Caco-2 cells. For Phase-I NADPH-cytochrome c-reductase, the activity in the presence of the LMW and HMW fraction was decreased by 13% and 22%, respectively. Phase-II glutathione-S-transferase activity decreased by 15% and 18%, respectively, after incubation with the LMW and the HMW fractions. Considering the different yields, 30% and 10%, respectively, of the LMW and the HMW fractions, the total amount of the LMW fraction present in the glucose-glycine mixture is more active in modulating these enzyme activities than that of the HMW fraction.

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“…The source of these N-products is not completely ascertained, and several origins can be considered. Thus, pyrroles, pyrrolediones and indoles derivatives can derive from proteinaceous material [31][32][33], or melanoidin structures [34,35] but another biochemical source such as tetrapyrrole pigments (i.e. chlorophyll) for pyrroles [36], cannot be ruled out.…”

Section: On-line Cupymentioning

confidence: 98%