Journal
FOOD AND CHEMICAL TOXICOLOGY
Volume 40, Issue 7, Pages 1007-1015Publisher
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/S0278-6915(02)00070-4
Keywords
Maillard reaction; glucose; fructose ribose; casein; 2-deoxy-ribose; DNA nicking; caco-2 cells; DPPH; toxicity; antioxidant activity
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The Maillard reaction (MR) involves the condensation reaction between amino acids or proteins with reducing Sugars, which occurs commonly in food processing and storage. The Maillard reaction of Glc-, Fru- and Rib-casein was generated at 55 degreesC' pH 7.0 for up to 28 days. The browning and fluorescence of Glc- and Fru-casein increased with increasing heating time. The temporal development of browning and fluorescence of Rib-casein was relatively faster than Glc- and Fru-casein, respectively. Glc-, Fru- and Rib-casein all exhibited antioxidant activity against Fenton reactant-induced hydroxyl free radicals, while only Rib-casein exhibited a weak DPPH free radical scavenging in addition to preventing Fenton reactant-induced oxidation. It was suggested that casein-sugar MRPs work more efficiently to quench hydrophilic than hydrophobic radicals. All three MRPs showed no toxicity to Caco-2 cell at both low and high concentrations. There was no correlation between the browning and/or fluorescence temporal patterns and biochemical activity of the different sugar-casein generated MRPs. (C) 2002 Published by Elsevier Science Ltd.
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