Maillard reaction products antioxidative effect

YOKDTA A, MiYATA K, MURAGUCHi H and TAKAHASHi A (1987) Effect of glucose on the antioxidative activity of Maillard reaction products during extmsion cooking , Nippon Nogeikagaku Kaishi, 61 (10) 1273-8. 

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Lingnert, H. "Antioxidative effect of Maillard reaction products". ISBN 91-7290-079-2 (SIK-Rapport), Goteborg, 1979. 

Figure 3. Antioxidative effect and intensity of electron paramagnetic resonance signal for various fractions of Maillard reaction products from histidine and glucose.

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Maillard r cticm products in food are vay important not only as the fectors for flavor and color but also beneficial constituents for our health. The Maillard reacticm is the reaction between amino (e.g. amino acids, peptides and proteins) and carbonyl compounds (e.g. sugars, adds and aldehydes). Since the discovery of the Maillard reacticm, mudh res ch has been directed to reveal the v/hole sequence of this complicated reacticm 1,2). Some researchers have also been attempting to understand the biolc cal effects of these compounds including toxicity, digestibility and beneficial effects (1,3). It has been reported some Maillard reaction products have antimutagenic, antioxidant, antibiotic and anti-allergenic effects (2). 

Sato et a2- (34) demonstrated that a variety of common meat additives, inclucnrTg cottonseed flour, nonfat dry milk, spray-dried whey, wheat germ, and textured soy flour, inhibited WOF in the meat system. These products may have exerted their inhibitory effect on WOF through the Maillard reaction, since most of them contain some reducing sugars. Pratt (40) reported soybeans and soy protein concentrate had an inhibitory effect upon development of WOF and was able to demonstrate that the active components are water soluble. Fractionation and analysis of the water-soluble fraction showed the antioxidant activity was due to the presence of isoflavones and hydroxylated cinnamic acids (40). This confirms earlier work showing that the flavonoTcis present in plant extracts inhibit oxidation in sliced roast beef (41 ). 

Table II summarizes the yield and the antioxidative effect of products obtained in the various steps in the purification of the antioxidants from histidine and glucose. The yield is expressed as percent of the starting material, the crude Maillard reaction mixture. The antioxidative effect of the various fractions is compared to that of the crude reaction mixture on a weight basis, the crude reaction mixture being given the value 1. The relative antioxidative effect of 6 for the retentate means, for example, that the retentate gives the same antioxidative effect as the crude reaction mixture with only one sixth of the amount of material. In the table is also shown the calculated "total antioxidative effect" ("yield " x "relative antioxidative effect").

A constant observation when the MRP were separated by various methods was that antioxidative effect was found in many different fractions. Both the dialysates and the retentates from dialysis were antioxidative to some extent. All the electrophoresis fractions exhibited some antioxidative effect. Attempts to separate the MRP by column chromatography on Sephadex G-50 have resulted in several fractions with some antioxidative effect, and so on. This indicates that several antioxidative products are formed by the Maillard reaction, possibly differing in molecular size and chemical structure, but perhaps with one single antioxidative functional group in common, such as a free radical function. However, it can not be excluded that the MRP contain a few entirely different antioxidants with different modes of action. Various mechanisms have also been suggested. Eichner (6) claimed MRP to inactivate the hydroperoxides formed by the lipid oxidation. There are also reports on the complex binding of metals by MRP (18, 19). 

Some products of the Maillard reaction are effective antioxidants. 

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