4.7 Article

Optimized preparation and antioxidant activity of glucose-lysine Maillard reaction products

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Biochemistry & Molecular Biology

Solid-phase synthesis of d-fructose-derived Heyns peptides utilizing Nα-Fmoc-Lysin[Nε-(2-deoxy-d-glucos-2-yl),Nε-Boc]-OH as building block

Sebastian Schmutzler et al.

Summary: Aldoses and ketoses can glycate proteins to form isomeric Amadori and Heyns products, with d-fructose being more involved in glycoxidation than d-glucose. Despite extensive studies on Amadori products and glucation, the in vivo effects of fructation remain largely unknown. The incorporation of a specific building block in solid-phase peptide synthesis allowed for the identification and characterization of glycated peptides.

AMINO ACIDS (2021)

Article Food Science & Technology

Changes in physicochemical and antioxidant properties of egg white during the Maillard reaction induced by alkali

Ji'en Tan et al.

Summary: The Maillard reaction was found to occur in egg white during alkali treatment, with color intensity and browning intensity increasing while pH decreased with extended incubation days. The antioxidant activities of Maillard reaction products peaked on the first day of incubation before decreasing with longer incubation periods. Temperature had a significant impact on the physicochemical properties of egg white and the antioxidant activities of Maillard reaction products during alkali treatment.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Physicochemical properties and antioxidant activity of Maillard reaction products derived from Dioscorea opposita polysaccharides

Qian Li et al.

Summary: This study investigated the effect of heating temperature on Maillard reaction products of polysaccharides from Dioscorea opposita, showing that esters were produced the most at 90 degrees Celsius and exhibited high antioxidant activities.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

α-Dicarbonyl compounds related to antimicrobial and antioxidant activity of maillard reaction products derived from xylose, cysteine and corn peptide hydrolysate

Tingting Feng et al.

Summary: Maillard reaction products produced from xylose, cysteine, and corn peptide under various heating conditions showed increased browning intensity, antioxidant activity, and bacterial growth inhibition with higher temperature and longer time. Certain compounds in MRPs were positively correlated with browning intensity and antimicrobial activity.

FOOD BIOSCIENCE (2021)

Article Food Science & Technology

Effect of unsaturated fatty acids on glycation product formation pathways (I) the role of oleic acid

Xin Zhao et al.

FOOD RESEARCH INTERNATIONAL (2020)

Article Biochemistry & Molecular Biology

Glucoselysine is derived from fructose and accumulates in the eye lens of diabetic rats

Rei-ichi Ohno et al.

JOURNAL OF BIOLOGICAL CHEMISTRY (2019)

Article Food Science & Technology

Optimized preparation, characterization, and antioxidant activity of chitooligosaccharide-glycine Maillard reaction products

Fang Yan et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)

Article Agriculture, Multidisciplinary

A New Compound Isolated from the Reduced Ribose-Tryptophan Maillard Reaction Products Exhibits Distinct Anti-inflammatory Activity

Dan Qin et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Article Chemistry, Applied

Antioxidant activity of Maillard reaction products (MRPs) in a lipid-rich model system

Lusani Norah Vhangani et al.

FOOD CHEMISTRY (2016)

Article Agriculture, Multidisciplinary

Isolation and Identification of an Antiproliferative Compound from Fructose-Tryptophan Maillard Reaction Products

Sang Hoon Lee et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

Article Agriculture, Multidisciplinary

Antioxidant Properties of Heterocyclic Intermediates of the Maillard Reaction and Structurally Related Compounds

Clemens Kanzler et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

Review Food Science & Technology

Advanced glycation endproducts in food and their effects on health

Malene W. Poulsen et al.

FOOD AND CHEMICAL TOXICOLOGY (2013)

Article Food Science & Technology

Neoformation of antioxidants in glycation model systems treated under subcritical water extraction conditions

Merichel Plaza et al.

FOOD RESEARCH INTERNATIONAL (2010)

Review Chemistry, Analytical

Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods

Jose Manuel Silvan et al.

JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2006)

Article Chemistry, Applied

A critical evaluation of fluorescence as a potential marker for the Maillard reaction

SB Matiacevich et al.

FOOD CHEMISTRY (2006)

Article Agriculture, Multidisciplinary

Kinetic modeling of reactions in heated monosaccharide-casein systems

CMJ Brands et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)