Back to Search Start Over

Effects of Maillard reaction products in a glucose-glycine alcoholic solution on antioxidative and antimutagenic activities

Authors :
James Swi Bea Wu
Yiming Zeng
Xiao Yu Chen
Xiao-Bin Zhang
Szu Chuan Shen
Chih-Yuan Ko
Ru Hai Lin
Wen Chang Chang
Source :
Journal of the Science of Food and Agriculture. 98:5242-5247
Publication Year :
2018
Publisher :
Wiley, 2018.

Abstract

Marinating meat with alcohol, such as wine and beer, is a common culinary practice in cultures worldwide. In this study we use a model marination solution comprising 0.2 mol L-1 glucose-0.2 mol L-1 glycine buffered to pH 4.3 containing either 0 or 50% ethanol and mimicked the cooking process by heating for 12 h. Antioxidative and antimutagenic characteristics of Maillard reaction products (MRPs) were investigated. Reducing power, antioxidant activity (ferrous ion chelating ability), and free radical neutralization ability generated from 1,1-diphenyl-2-pichrylhydrazyl and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) were determined. Ames testing was performed.; Results: Results indicate that MRPs from aqueous and alcoholic solution exhibit four antioxidative assays in a dose-dependent manner from 0.16 to 10.00 mg mL-1 . However, MRPs from the alcoholic model were superior. In Ames testing, MRPs from both models are neither toxic nor mutagenic at the test concentrations of 0.63-10.00 mg/plate. However, MRPs from the alcoholic model exhibited a higher inhibitory effect on the direct-acting mutagen 4-nitroquinoline-N-oxide compared with the aqueous model. This result is consistent with the observation that MRPs with higher antioxidative capacity exhibit superior antimutagenic activity, suggesting that there are more different products in the alcoholic model.; Conclusion: Our results add to the current knowledge about the antioxidative and antimutagenic properties of MRPs arising when food is cooked in the presence of ethanol. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.

Details

ISSN :
00225142
Volume :
98
Database :
OpenAIRE
Journal :
Journal of the Science of Food and Agriculture
Accession number :
edsair.doi...........1e174c92ca9f930a6627aa4dbb71af58
Full Text :
https://doi.org/10.1002/jsfa.9062