18 results on '"Maillard reaction products (MRPs)"'
Search Results
2. Endogenous Synthesis of Tetrahydroisoquinoline Derivatives from Dietary Factors: Neurotoxicity Assessment on a 3D Neurosphere Culture.
- Author
-
Aro, Rania, Nachtergael, Amandine, Palmieri, Claudio, Ris, Laurence, and Duez, Pierre
- Subjects
- *
DOPAMINE , *TETRAHYDROISOQUINOLINES , *MAILLARD reaction , *ESSENTIAL tremor , *DOPAMINE receptors , *NEUROTOXICOLOGY , *CENTRAL nervous system - Abstract
Tetrahydroisoquinoline (THIQ) alkaloids and their derivatives have a structural similarity to 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine (MPTP), a well-known neurotoxin. THIQs seem to present a broad range of actions in the brain, critically dependent on their catechol moieties and metabolism. These properties make it reasonable to assume that an acute or chronic exposure to some THIQs might lead to neurodegenerative diseases including essential tremor (ET). We developed a method to search for precursor carbonyl compounds produced during the Maillard reaction in overcooked meats to study their reactivity with endogenous amines and identify the reaction products. Then, we predicted in silico their pharmacokinetic and toxicological properties toward the central nervous system. Finally, their possible neurological effects on a novel in vitro 3D neurosphere model were assessed. The obtained data indicate that meat is an alkaloid precursor, and we identified the alkaloid 1-benzyl-1,2,3,4-tetrahydroisoquinoline-6,7-diol (1-benz-6,7-diol THIQ) as the condensation product of phenylacetaldehyde with dopamine; in silico study of 1-benz-6,7-diol-THIQ reveals modulation of dopamine receptor D1 and D2; and in vitro study of 1-benz-6,7-diol-THIQ for cytotoxicity and oxidative stress induction does not show any difference after 24 h contact for all tested concentrations. To conclude, our in vitro data do not support an eventual neurotoxic effect for 1-benz-6,7-diol-THIQ. [ABSTRACT FROM AUTHOR]
- Published
- 2022
- Full Text
- View/download PDF
3. Changes in physico-chemical properties and antioxidant activities during reduced-salt fermentation of green mussel (Perna viridis, Linnaeus 1758)
- Author
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Maria France Q. De Vergara, Ernestina M. Peralta, Sharon N. Nuñal, Lhumen A. Tejano, and Jose P. Peralta
- Subjects
perna viridis ,reduced-salt fermentation ,physico-chemical changes ,antioxidant activity ,maillard reaction products (mrps) ,Technology ,Technology (General) ,T1-995 ,Science ,Science (General) ,Q1-390 - Abstract
Green mussels were fermented at reduced salt condition by controlling the salt to mussel ratio at 1:6, in order to compare the physico-chemical and antioxidant properties with the control, at a ratio of 1:3, at the ambient temperature for 60 days. Salt content in traditional and reduced salt fermentation conditions were 8.74 ± 0.03 and 14.62 ± 0.03 %, respectively. Results showed that reduced-salt fermented mussels have significantly increased pH value, ammonia nitrogen and formaldehyde nitrogen, which could indicate faster protein degradation of mussel meat than the control. In turn, significant production of total soluble protein and phenolic compounds of reduced-salt fermented mussels were observed. Browning development, as an index of Maillard reaction products (MRPs) formation was also detected. The fermented mussel at reduced-salt condition showed higher total phenolic content and radical scavenging activity than that of control. The DPPH and ABTS radical scavenging activities were found at 28.02, 22, and 89.66%, respectively. High correlation in the physico-chemical properties and antioxidant activities were observed, suggesting bioactive substances could have been produced during fermentation. Results also suggest that reduced-salt fermented product can be produced from green mussels, as a potential source of antioxidants.
- Published
- 2022
- Full Text
- View/download PDF
4. Effect of Traditional Stir-Frying on the Characteristics and Quality of Mutton Sao Zi
- Author
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Shuang Bai, Liqin You, Yongrui Wang, and Ruiming Luo
- Subjects
mutton ,stir-frying ,Maillard reaction products (MRPs) ,polyaromatic hydrocarbons (PAHs) ,heterocyclic aromatic amines (HAAs) ,Nutrition. Foods and food supply ,TX341-641 - Abstract
The effects of stir-frying stage and time on the formation of Maillard reaction products (MRP) and potentially hazardous substances with time in stir-fried mutton sao zi were investigated. Furosine, fluorescence intensity, Nε-(1-carboxymethyl)-L-lysine (CML), Nε-(1-carboxyethyl)-L-lysine (CEL), polyaromatic hydrocarbons PAHs), heterocyclic aromatic amines (HAAs), and acrylamides (AA) mainly presented were of stir-fried mutton sao zi. The furosine decreased after mixed stir-frying (MSF) 160 s due to its degradation as the Maillard reaction (MR) progressed. The fluorescent compound gradually increased with time during the stir-frying process. The CML and CEL peaked in MSF at 200 s. AA reached its maximum at MSF 120 s and then decreased. All the 5 HAAs were detected after MSF 200 s, suggesting that stir-frying mutton sao zi was at its best before MSF for 200 s. When stir-frying exceeded the optimal processing time of (MSF 160 s) 200 s, the benzo[a]pyrene peaked at 0.82 μg/kg, far lower than the maximum permissible value specified by the Commission of the European Communities. Extended stir-frying promoted MRP and some hazardous substances, but the content of potentially hazardous substances was still within the safety range for food.
- Published
- 2022
- Full Text
- View/download PDF
5. Effect of Chitosan Incorporation on the Development of Acrylamide during Maillard Reaction in Fructose–Asparagine Model Solution and the Functional Characteristics of the Resultants.
- Author
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Lin, Hong-Ting Victor, Ting, Yen-Shu, Ndraha, Nodali, Hsiao, Hsin-I, and Sung, Wen-Chieh
- Subjects
- *
ACRYLAMIDE , *MAILLARD reaction , *FRUCTOSE , *CHITOSAN , *KINEMATIC viscosity , *VISCOSITY solutions , *MOLECULAR structure - Abstract
The objectives of this study were to evaluate the effect of 0.5% chitosan incorporation on acrylamide development in a food model solution containing 0.5% fructose and asparagine after heating for 30 min at 180 °C. All the solutions were investigated for the following characteristics: acrylamide, asparagine, reducing sugar content, color, kinematic viscosity, Maillard reaction products (MRPs), and pH every 10 min. After heating for 10 min, the viscosity of chitosan-containing solutions reduced significantly. The investigational data confirmed that chitosan may have decomposed into lower molecular structures, as demonstrated by the reduced viscosity of the solution at pH < 6 and a decrease in the acrylamide content during 30 min of heating in a fructose–asparagine system. This study also confirms that the formation of ultraviolet-absorbing intermediates and browning intensity of MRPs containing acrylamide prepared by fructose–asparagine was more than those of MRPs prepared by glucose–asparagine solution system. MRPs containing acrylamide resulted from the reaction of asparagine with fructose (ketose) rather than glucose (aldose). Acrylamide formation could be significantly mitigated in the fructose–asparagine–chitosan model system as compared to the fructose–asparagine model system for possible beverage and food application. [ABSTRACT FROM AUTHOR]
- Published
- 2022
- Full Text
- View/download PDF
6. Endogenous Synthesis of Tetrahydroisoquinoline Derivatives from Dietary Factors: Neurotoxicity Assessment on a 3D Neurosphere Culture
- Author
-
Rania Aro, Amandine Nachtergael, Claudio Palmieri, Laurence Ris, and Pierre Duez
- Subjects
3D neurosphere ,neurodegenerative diseases ,essential tremor ET ,THIQs ,toxicity ,Maillard reaction products (MRPs) ,Organic chemistry ,QD241-441 - Abstract
Tetrahydroisoquinoline (THIQ) alkaloids and their derivatives have a structural similarity to 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine (MPTP), a well-known neurotoxin. THIQs seem to present a broad range of actions in the brain, critically dependent on their catechol moieties and metabolism. These properties make it reasonable to assume that an acute or chronic exposure to some THIQs might lead to neurodegenerative diseases including essential tremor (ET). We developed a method to search for precursor carbonyl compounds produced during the Maillard reaction in overcooked meats to study their reactivity with endogenous amines and identify the reaction products. Then, we predicted in silico their pharmacokinetic and toxicological properties toward the central nervous system. Finally, their possible neurological effects on a novel in vitro 3D neurosphere model were assessed. The obtained data indicate that meat is an alkaloid precursor, and we identified the alkaloid 1-benzyl-1,2,3,4-tetrahydroisoquinoline-6,7-diol (1-benz-6,7-diol THIQ) as the condensation product of phenylacetaldehyde with dopamine; in silico study of 1-benz-6,7-diol-THIQ reveals modulation of dopamine receptor D1 and D2; and in vitro study of 1-benz-6,7-diol-THIQ for cytotoxicity and oxidative stress induction does not show any difference after 24 h contact for all tested concentrations. To conclude, our in vitro data do not support an eventual neurotoxic effect for 1-benz-6,7-diol-THIQ.
- Published
- 2022
- Full Text
- View/download PDF
7. Lactoferrin could alleviate liver injury caused by Maillard reaction products with furan ring through regulating necroptosis pathway.
- Author
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Fan, Linlin, Wang, Fengen, Yao, Qianqian, Wu, Haoming, Wen, Fang, Wang, Jiaqi, Li, Huiying, and Zheng, Nan
- Subjects
- *
MAILLARD reaction , *LACTOFERRIN , *LIVER injuries , *LIVER cells , *LIQUID chromatography - Abstract
As classical MRPs, the toxic effects of furosine, pyralline, and 5‐hydroxymethylfurfural (5‐HMF) in liver tissue are evaluated and the related mechanism is investigated here, and the protective effects of lactoferrin on liver injury caused by Maillard reaction products (MRPs) with furan ring are proved in vitro and in vivo. First, we detect the concentrations of furosine, pyralline, and 5‐HMF in several foods using ultrahigh‐performance liquid chromatography (UHPLC). Then, the effects of the three MRPs on liver cells (HL‐7702) viability, as well as liver tissue, are performed and evaluated. Furthermore, the regulations of three MRPs on necroptosis‐related pathway in liver cells are investigated. Additionally, the effects of lactoferrin in alleviating liver injury, as well as regulating necroptosis pathway, were evaluated. Results elucidate that lactoferrin protects liver injury caused by MRPs with furan ring structure through activating RIPK1/RIPK3/p‐MLKL necroptosis pathway and downstream inflammatory reaction. [ABSTRACT FROM AUTHOR]
- Published
- 2021
- Full Text
- View/download PDF
8. Effect of Chitosan Incorporation on the Development of Acrylamide during Maillard Reaction in Fructose–Asparagine Model Solution and the Functional Characteristics of the Resultants
- Author
-
Hong-Ting Victor Lin, Yen-Shu Ting, Nodali Ndraha, Hsin-I Hsiao, and Wen-Chieh Sung
- Subjects
acrylamide ,chitosan ,kinematic viscosity ,Maillard reaction products (MRPs) ,fructose ,Organic chemistry ,QD241-441 - Abstract
The objectives of this study were to evaluate the effect of 0.5% chitosan incorporation on acrylamide development in a food model solution containing 0.5% fructose and asparagine after heating for 30 min at 180 °C. All the solutions were investigated for the following characteristics: acrylamide, asparagine, reducing sugar content, color, kinematic viscosity, Maillard reaction products (MRPs), and pH every 10 min. After heating for 10 min, the viscosity of chitosan-containing solutions reduced significantly. The investigational data confirmed that chitosan may have decomposed into lower molecular structures, as demonstrated by the reduced viscosity of the solution at pH < 6 and a decrease in the acrylamide content during 30 min of heating in a fructose–asparagine system. This study also confirms that the formation of ultraviolet-absorbing intermediates and browning intensity of MRPs containing acrylamide prepared by fructose–asparagine was more than those of MRPs prepared by glucose–asparagine solution system. MRPs containing acrylamide resulted from the reaction of asparagine with fructose (ketose) rather than glucose (aldose). Acrylamide formation could be significantly mitigated in the fructose–asparagine–chitosan model system as compared to the fructose–asparagine model system for possible beverage and food application.
- Published
- 2022
- Full Text
- View/download PDF
9. Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity upon in vitro gastrointestinal digestion.
- Author
-
Zhang X, Noisa P, Hamzeh A, and Yongsawatdigul J
- Abstract
Changes in structural characteristics and antioxidant activity of tilapia hydrolysate glycated with glucose, fructose, or xylose at 90 °C for 12 h, and following in vitro gastrointestinal (GI) digestion were investigated. Fourier-transformed infrared (FTIR) band between 1,800 and 1,400 cm
-1 confirmed the structural modifications of hydrolysate under glycations. Glycation drastically increased ATBS · + and ONOO - scavenging activities ( p < 0.05) as well as ferric-reducing antioxidant power (FRAP). Xylose was the most effective sugar for glycation, yielding the highest chemical antioxidant activities ( p < 0.05). However, glycated hydrolysates exhibited lower cellular antioxidant activity (CAA) on HepG2 cell when compared to hydrolysates. The extensive glycation of hydrolysates resulted in lower GI digestibility as confirmed by the FTIR spectra of C[bond, double bond]O, C-N, N-H, C-C, C-O, and C-H stretching vibrations. Glycation of tilapia hydrolysates only improved chemical antioxidant activities, but alleviated CAA, especially upon simulated GI digestion., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Authors.)- Published
- 2024
- Full Text
- View/download PDF
10. Lactoferrin could alleviate liver injury caused by Maillard reaction products with furan ring through regulating necroptosis pathway
- Author
-
Jiaqi Wang, Fang Wen, Haoming Wu, Linlin Fan, Fengen Wang, Huiying Li, Qianqian Yao, and Nan Zheng
- Subjects
5‐hydroxymethylfurfural (5‐HMF) ,Necroptosis ,RIPK1 ,chemistry.chemical_compound ,symbols.namesake ,In vivo ,Furan ,medicine ,TX341-641 ,furosine ,Original Research ,Liver injury ,biology ,Nutrition. Foods and food supply ,Lactoferrin ,medicine.disease ,Maillard reaction products (MRPs) ,In vitro ,lactoferrin ,Maillard reaction ,chemistry ,Biochemistry ,symbols ,biology.protein ,pyralline ,Food Science - Abstract
As classical MRPs, the toxic effects of furosine, pyralline, and 5‐hydroxymethylfurfural (5‐HMF) in liver tissue are evaluated and the related mechanism is investigated here, and the protective effects of lactoferrin on liver injury caused by Maillard reaction products (MRPs) with furan ring are proved in vitro and in vivo. First, we detect the concentrations of furosine, pyralline, and 5‐HMF in several foods using ultrahigh‐performance liquid chromatography (UHPLC). Then, the effects of the three MRPs on liver cells (HL‐7702) viability, as well as liver tissue, are performed and evaluated. Furthermore, the regulations of three MRPs on necroptosis‐related pathway in liver cells are investigated. Additionally, the effects of lactoferrin in alleviating liver injury, as well as regulating necroptosis pathway, were evaluated. Results elucidate that lactoferrin protects liver injury caused by MRPs with furan ring structure through activating RIPK1/RIPK3/p‐MLKL necroptosis pathway and downstream inflammatory reaction., Lactoferrin protects liver injury caused by MRPs with furan ring structure through activating RIPK1/RIPK3/p‐MLKL necroptosis pathway and downstream inflammatory reaction.
- Published
- 2021
11. Stability of β-carotene microcapsules with Maillard reaction products derived from whey protein isolate and galactose as coating materials.
- Author
-
Jiang, Zhan-mei, Bai, Li-na, Yang, Nan, Feng, Zhi-biao, and Tian, Bo
- Abstract
Copyright of Journal of Zhejiang University: Science B is the property of Springer Nature and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2017
- Full Text
- View/download PDF
12. Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins.
- Author
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Teodorowicz, Malgorzata, Van Neerven, Joost, and Savelkoul, Huub
- Abstract
The majority of foods that are consumed in our developed society have been processed. Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard reaction (MR). Maillard reaction products (MRPs) contribute to the taste, smell and color of many food products, and thus influence consumers' choices. However, in recent years, MRPs have been linked to the increasing prevalence of diet- and inflammation-related non-communicable diseases including food allergy. Although during the last years a better understanding of immunogenicity of MRPs has been achieved, still only little is known about the structural/chemical characteristics predisposing MRPs to interact with antigen presenting cells (APCs). This report provides a comprehensive review of recent studies on the influence of the Maillard reaction on the immunogenicity and allergenicity of food proteins. [ABSTRACT FROM AUTHOR]
- Published
- 2017
- Full Text
- View/download PDF
13. Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins
- Author
-
Malgorzata Teodorowicz, Joost van Neerven, and Huub Savelkoul
- Subjects
Maillard reaction ,advanced glycation end products (AGEs) ,Maillard reaction products (MRPs) ,immunogenicity of AGEs ,allergenicity of AGEs ,Maillard reaction in food ,Nutrition. Foods and food supply ,TX341-641 - Abstract
The majority of foods that are consumed in our developed society have been processed. Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard reaction (MR). Maillard reaction products (MRPs) contribute to the taste, smell and color of many food products, and thus influence consumers’ choices. However, in recent years, MRPs have been linked to the increasing prevalence of diet- and inflammation-related non-communicable diseases including food allergy. Although during the last years a better understanding of immunogenicity of MRPs has been achieved, still only little is known about the structural/chemical characteristics predisposing MRPs to interact with antigen presenting cells (APCs). This report provides a comprehensive review of recent studies on the influence of the Maillard reaction on the immunogenicity and allergenicity of food proteins.
- Published
- 2017
- Full Text
- View/download PDF
14. Antioxidant and genoprotective effects of spent coffee extracts in human cells.
- Author
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Bravo, Jimena, Arbillaga, Leire, de Peña, M. Paz, and Cid, Concepcion
- Subjects
- *
ANTIOXIDANTS , *COFFEE , *HELA cells , *CELL survival , *HYDROGEN peroxide , *DNA damage - Abstract
Highlights: [•] Spent coffee has antioxidant and genoprotective (comet assay) effects in HeLa cells. [•] Cell viability (MTT) was not affected by spent coffee extracts (>80%) up to 1000μg/mL after 2h. [•] Arabica and Robusta spent coffee extracts reduce H2O2-induced ROS level in HeLa cells. [•] Spent coffee extracts strongly protect against H2O2-induced DNA strand breaks. [•] Robusta spent coffee extract decreases Ro-induced oxidative DNA damage after 24h. [Copyright &y& Elsevier]
- Published
- 2013
- Full Text
- View/download PDF
15. Effect of Traditional Stir-Frying on the Characteristics and Quality of Mutton Sao Zi.
- Author
-
Bai S, You L, Wang Y, and Luo R
- Abstract
The effects of stir-frying stage and time on the formation of Maillard reaction products (MRP) and potentially hazardous substances with time in stir-fried mutton sao zi were investigated. Furosine, fluorescence intensity, Nε-(1-carboxymethyl)-L-lysine (CML), Nε-(1-carboxyethyl)-L-lysine (CEL), polyaromatic hydrocarbons PAHs), heterocyclic aromatic amines (HAAs), and acrylamides (AA) mainly presented were of stir-fried mutton sao zi. The furosine decreased after mixed stir-frying (MSF) 160 s due to its degradation as the Maillard reaction (MR) progressed. The fluorescent compound gradually increased with time during the stir-frying process. The CML and CEL peaked in MSF at 200 s. AA reached its maximum at MSF 120 s and then decreased. All the 5 HAAs were detected after MSF 200 s, suggesting that stir-frying mutton sao zi was at its best before MSF for 200 s. When stir-frying exceeded the optimal processing time of (MSF 160 s) 200 s, the benzo[a]pyrene peaked at 0.82 μg/kg, far lower than the maximum permissible value specified by the Commission of the European Communities. Extended stir-frying promoted MRP and some hazardous substances, but the content of potentially hazardous substances was still within the safety range for food., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2022 Bai, You, Wang and Luo.)
- Published
- 2022
- Full Text
- View/download PDF
16. Characterization of coloured compounds obtained by enzymatic extraction of bakery products
- Author
-
Borrelli, R.C., Mennella, C., Barba, F., Russo, M., Russo, G.L., Krome, K., Erbersdobler, H.F., Faist, V., and Fogliano, V.
- Subjects
- *
POLYMERS , *BAKED products , *ORGANIC solvents , *GLUTATHIONE , *MOLECULAR weights - Abstract
Melanoidins, the brown-colored polymers formed through Maillard type reaction in several heat-treated foods, represent a significant part of our diet, with an average intake of grams per day. Most of the studies on the physiological effects of these compounds have been performed using the water soluble melanoidin fractions. But dietary melanoidins formed on the surface of bakery products are poorly soluble in water as well as in organic solvents. In this work, an enzymatic solubilization procedure was developed on a gluten–glucose model system and it was applied to bread and biscuits. The soluble material obtained was tested for its antioxidant activity, for its effect on phase-I and phase-II xenobiotic enzymes and for potential cytotoxic effects. Soluble melanoidins from model system and biscuits exhibit a strong antioxidant activity and do not show any cytotoxicity on Caco-2 cells. Melanoidins extracted from biscuits was able to inhibit the activity of Phase I (NADPH-cytochrome-c reductase) and Phase II (Glutathione-S-transferase) enzymes, whereas the low molecular weight melanoidins isolated from gluten–glucose model system inhibit the activity of NADPH-cytochrome-c reductase. [Copyright &y& Elsevier]
- Published
- 2003
- Full Text
- View/download PDF
17. Chemical and biochemical properties of casein–sugar Maillard reaction products
- Author
-
Jing, H. and Kitts, D.D.
- Subjects
- *
MAILLARD reaction , *CASEINS , *SUGARS - Abstract
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 °C, 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. [ABSTRACT FROM AUTHOR]
- Published
- 2002
- Full Text
- View/download PDF
18. Effect of Maillard reaction on biochemical properties of peanut 7S globulin (Ara h 1) and its interaction with a human colon cancer cell line (Caco-2)
- Author
-
Elżbieta Kostyra, Henryk Kostyra, Malgorzata Teodorowicz, Harry J. Wichers, and Ewa Fiedorowicz
- Subjects
Antioxidant ,antioxidant ,Arachis ,Chemical Phenomena ,medicine.medical_treatment ,Medicine (miscellaneous) ,digestion ,medicine.disease_cause ,Allergen ,Glycation ,FBR Fresh Supply Chains ,Intestinal Mucosa ,Plant Proteins ,Nutrition and Dietetics ,biology ,Food Chemistry ,Chemistry ,food and beverages ,Original Contribution ,Intestines ,Maillard reaction ,Biochemistry ,symbols ,Colorimetry ,Electrophoresis, Polyacrylamide Gel ,lipids (amino acids, peptides, and proteins) ,fluorescence ,Caco-2 proliferation ,model system ,Globulin ,proliferation ,prevalence ,Celbiologie en Immunologie ,in-vitro ,symbols.namesake ,Ara h 1 ,Food allergy ,Levensmiddelenchemie ,medicine ,Humans ,allergens ,colorimetric assay ,Cell Proliferation ,Glycoproteins ,IL-8 ,Interleukin-8 ,Membrane Proteins ,Epithelial Cells ,Antigens, Plant ,Maillard reaction products (MRPs) ,In vitro ,Pepsin A ,Maillard Reaction ,reaction-products ,carbohydrates (lipids) ,Cell Biology and Immunology ,Caco-2 ,Cell culture ,biology.protein ,WIAS ,Caco-2 Cells - Abstract
Purpose The purpose of this study was to determine the influence of Maillard reaction (MR, glycation) on biochemical and biological properties of the major peanut allergen Ara h 1. Methods Three different time/temperature conditions of treatment were applied (37, 60, and 145 °C). The extent of MR was assessed by SDS-PAGE, loss of free amino groups, fluorescence intensity, content of bound sugar and fructosamine. The Caco-2 model system was applied to study effects of hydrolysed and non-hydrolysed Ara h 1 on proliferation and interleukin-8 (IL-8) secretion from Caco-2 cells. Results We demonstrated significant differences in the biochemical properties of Ara h 1 glycated at different time/temperature conditions. Glycation of Ara h 1 at 37 °C was shown to cause least biochemical changes, not limiting pepsin hydrolysis. Loss of free amino groups, increase of fluorescence and brown colour of Ara h 1 glycated at 60 and 145 °C indicated advanced and final stages of MR. Non-treated Ara h 1 inhibited Caco-2 cell proliferation and stimulated IL-8 secretion. This effect was less pronounced for glycated Ara h 1. Incubation of Caco-2 cells with non-hydrolysed Ara h 1, glycated at the temperature of 37 and 60 °C, did not stimulate IL-8 secretion. Conclusion Each applied time/temperature-treatment combination caused different biochemical changes of Ara h 1, underlining diversity of formed MRPs. MR, independently of temperature/time conditions, reduced the pro-inflammatory properties of native Ara h 1, reflected in stimulation of IL-8 secretion from intestinal epithelial cells.
- Published
- 2013
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