Weak chemiluminescence at an early stage of the Maillard reaction

Namiki, Mitsuo; Oka, Michiko; Otsuka, Miki; Miyazawa, Teruo; Fujimoto, Kenshiro; Namiki, Kazuko

doi:10.1021/jf00034a035

Cited by 22 publications

(12 citation statements)

References 12 publications

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“…The eventual effect of glycation therefore is the generation of protein aggregates. It has also been observed that production of these AGEs is associated with the generation of chemiluminescence, suggesting the role of reactive oxygen species (Namiki et al 1993).…”

Section: Introductionmentioning

confidence: 97%

Advanced glycation end products in diabetic and non-diabetic human subjects suffering from cataract

Hashim

Zarina

2010

AGE

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Advanced glycation end products (AGEs) play a pivotal role in loss of lens transparency, i.e., cataract. AGEs formation occurs as a result of sequential glycation and oxidation reaction between reducing sugars and protein. AGEs production takes place throughout the normal aging process but its accumulation is found to be more rapid in diabetic patients. In this study, we quantified AGEs and N-(carboxyethyl) lysine (CEL) in human cataractous lenses from non-diabetic (n=50) and diabetic patients (n=50) using ELISA. We observed significantly higher (p<0.001) levels of lens AGEs and CEL in diabetic patients with cataract as compared with their respective controls. The presence of AGEs and CEL was also determined by western blotting and immuno-histochemical analysis. Furthermore, isolated β-crystallin from cataractous lenses of non-diabetic and diabetic patients was incubated with different sugars to evaluate the extent of glycation in a time dependent manner. Our data indicated more pronounced glycation in patients suffering from diabetes as compared to non-diabetics subjects demonstrating the need to focus on developing normoglycemic approaches. Such studies may provide an insight in developing therapeutic strategies and may have clinical implications.

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Section: Introductionmentioning

confidence: 97%

Advanced glycation end products in diabetic and non-diabetic human subjects suffering from cataract

Hashim

Zarina

2010

AGE

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“…Protein hydrolysates, such as peptones or casein, however, also show in the absence of sugar and without heating an antioxidative, reducing activity (McGookin and Augustin 1991), which may account for the weak CL from unautoclaved media. Previous studies on two-component Maillard model systems, consisting of a reducing sugar and an amino compound, report on a very bright emission upon heating of this mixture in water or other solvents (Kurosaki et al 1989;Namiki et al 1993;Wondrak et al 1995). This was traced back to a peroxidative decomposition of Maillard products as Schiff base, Amadori products or free radical products such as, for example, pyrazinium radical.…”

Section: Discussionmentioning

confidence: 99%

“…They show a weak chemiluminescence (CL) which is readily detectable with photomultipliers. A presumably related CL has been previously described from Maillard systems consisting only of a reducing sugar and an amino compound (Kurosaki et al 1989;Namiki et al 1993;Hiramoto et al 1993;Wondrak et al 1995). Culture media are known to auto-oxidize when exposed to air after autoclaving.…”

Section: Introductionmentioning

confidence: 99%

Low level chemiluminescence from liquid culture media

Vogel¹

1999

J Appl Microbiol

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Low level chemiluminescence (CL) can be observed from autoclaved liquid culture media, as used in microbiology. The light emission is oxygen-dependent and arises from reactions following auto-oxidation of reducing Maillard products which are formed during autoclaving. The inhibition of this CL by radical scavengers and antioxidants has been studied. As superoxide radicals and hydrogen peroxide are predominantly involved in the initiation of the CL, the investigation of CL from culture media offers a convenient tool for the detection of exogenous (medium-mediated) oxidative stress being imposed onto micro-organisms in culture. Transition metal ions showed, dependent on concentration, both inhibitory and stimulating effects on the CL, which was also affected by the presence of complexing agents. Iron porphyrins and related complexes displayed a very efficient quenching of the CL, which may be of particular importance, as aerobic micro-organisms have been previously shown to be very efficient in quenching the CL from culture media.

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“…The amino-carbonyl reaction (also known as the Maillard reaction) is a multi-step process that occurs through formation of Schiff bases and highmolecular colored compounds (melanoidines). In addition to this more known aspects, CL emissions have also been reported (62,63). The reaction was due to products that were formed at the first steps of the amino-carbonyl reaction, mainly free radicals derived from melanoidines or their intermediates, which were capable of reacting with molecular oxygen.…”

Section: Amino-carbonyl (Maillard) Reactionmentioning

confidence: 90%

Oscillating chemiluminescence systems: state of the art

et al. 2010

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Oscillating chemiluminescence (CL) was reported for the first time about 30 years ago. Since then several systems based on addition of a chemiluminescent reagent to a known oscillator system or based on the light emitting features of one component of the oscillating system, have been described. This information, scattered in the scientific literature, is compiled in the present paper. Several oscillating CL systems, including those based on Belousov-Zhabotinskii and Orban oscillators, or horseradish peroxidase-catalyzed reactions, among others, are critically presented. The application of this type of oscillatory systems is also discussed, in analytical chemistry and for educational purposes.

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Weak chemiluminescence at an early stage of the Maillard reaction

Cited by 22 publications

References 12 publications

Advanced glycation end products in diabetic and non-diabetic human subjects suffering from cataract

Advanced glycation end products in diabetic and non-diabetic human subjects suffering from cataract

Low level chemiluminescence from liquid culture media

Oscillating chemiluminescence systems: state of the art

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