Demonstration of physical phenomenas and scavenging activity from d-psicose and methionine maillard reaction products
Keywords:Maillard reaction products, scavenging activity, browning, D-psicose, methionine
AbstractMaillard reaction has been well understood as a non-enzymatic reaction between reducing sugars and amino acids to generate the Maillard reaction products (MRPs). This study is aimed to demonstrate the browning intensity, color development, spectra measurements, scavenging activity, and the correlation between browning intensity and scavenging activity of the MRPs generated from D-Psicose and Methionine (Psi-Met) at 50â„ƒ. The browning intensity of MRPs was investigated based on the absorbance using spectrophotometer at 420 nm, the color development was observed using digital colorimeter to gained L*a*b* value then calculated as browning index, the spectra development was analyzed using spectrophotometer at 190 - 750 nm, and the scavenging activity was determined with ABTS method using spectrophotometer at 734 nm. The browning intensity, color development, and scavenging activity were improved along with the increase in heating process. Based on spectra analysis, MRPs from Psi-Met was initially detected at 21 h and Psi at 24 h of heating treatment, which indicating that Psi-Met have faster and better reaction than Psi during heating process. Positive non-linear and significant correlation between browning intensity and scavenging activity were assigned. This finding may provide beneficial information of D-psicose and MRPs to the next scientific research and to the food industries which applies MRPs in their products.
Ajandouz, E. H., Puigserver, A. 1999. Nonenzymatic browning reaction of essential amino acids: effect of pH on caramelization and Maillard reaction kinetics. Journal of Agricultural and Food Chemistry, vol. 47, no. 5, p. 1786-1793. https://doi.org/10.1021/jf980928z PMid:10552453 DOI: https://doi.org/10.1021/jf980928z
Ajandouz, E. H., Tchiakpe, L. S., Ore, F. D., Benajiba, A., Puigserver, A. 2001. Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems. Journal of Food Science, vol. 66, no. 7, p. 926-931. https://doi.org/10.1111/j.1365-2621.2001.tb08213.x DOI: https://doi.org/10.1111/j.1365-2621.2001.tb08213.x
Alvarenga, M. S. M., Rodriguez, E. Y. M., Amezquita, L. E. G., Olivas, G. I., Flores, P. B. Z., Muniz, C. H. A., Sepulveda, D. R. 2014. Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate maltodextrin conjugates. Food Hydrocolloids, vol. 38, p. 110-118. https://doi.org/10.1016/j.foodhyd.2013.11.006 DOI: https://doi.org/10.1016/j.foodhyd.2013.11.006
Bajcan, D., Vollmannova, A., Simansky, V., Bystricka, J., Trebichalsky, P., Arvay, J., Czako, P. 2016. Antioxidant activity, phenolic content and colour of the Slovak cabernet sauvignon wines. Potravinarstvo, vol. 10, no. 1, p. 89-94. https://doi.org/10.5219/534 DOI: https://doi.org/10.5219/534
Benjakul, S., Lertittikul, W., Bauer, F. 2005. Antioxidant activity of Maillard reaction products from a porcine plasma protein-sugar model system. Food Chemistry, vol. 93, no. 2, p. 189-196. https://doi.org/10.1016/j.foodchem.2004.10.019 DOI: https://doi.org/10.1016/j.foodchem.2004.10.019
Bosch, L., Alegria, A., Farre, R., Clemente, G. 2007. Fluorescence and color as markers for the Maillard reaction in milk-cereal based infant foods during storage. Food Chemistry, vol. 105, no. 3, p. 1135-1143. https://doi.org/10.1016/j.foodchem.2007.02.016 DOI: https://doi.org/10.1016/j.foodchem.2007.02.016
Brands, C. M., Alink, G. M., Boekel, M. J. S., Jongen, W. M. F. 2000. Mutagenicity of heated sugar-case in systems: effect of the Maillard reaction. Journal of Agricultural and Food Chemistry, vol. 48, no. 6, p. 2271-2275. https://doi.org/10.1021/jf9907586 PMid:10888535 DOI: https://doi.org/10.1021/jf9907586
Chen, X. M., Kitts, D. D. 2008. Antioxidant activity and chemical properties of crude and fractionated Maillard reaction products derived from four sugar-amino acid Maillard reaction model systems. Annals of the New York Academy of Sciences, vol. 1126, p. 220-224. https://doi.org/10.1196/annals.1433.028 DOI: https://doi.org/10.1196/annals.1433.028
Hwang, I. G., Kim, H. Y., Woo, K. S., Lee, J., Jeong, H. S. 2011. Biological activities of Maillard reaction products (MRPs) in a sugar-amino acid model system. Food Chemistry, vol. 126, no. 1, p. 221-227. https://doi.org/10.1016/j.foodchem.2010.10.103 DOI: https://doi.org/10.1016/j.foodchem.2010.10.103
Jing, H., Kitts, D. D. 2004. Antioxidant activity of sugar-lysine Maillard reaction products in cell free and cell culture systems. Archives of Biochemistry and Biophysics, vol. 429, no. 2, p. 154-163. https://doi.org/10.1016/j.abb.2004.06.019 DOI: https://doi.org/10.1016/j.abb.2004.06.019
Kim, K., Kim, H., Oh, D., Cha, S., Rhee, S. 2006. Crystal structure of D-psicose 3-epimerase from agrobacterium tumefaciens and its complex with true substrate D-fructose: A pivotal role of metal in catalysis, an active site for the non-phosphorylated substrate, and its conformational changes. Journal of Molecular Biology, vol. 361, no. 5, p. 920-931. https://doi.org/10.1016/j.jmb.2006.06.069 PMid:16876192 DOI: https://doi.org/10.1016/j.jmb.2006.06.069
Lambert, L., Rombouts, I., Delcour, J. A. 2008. Study of nonenzymatic browning in α-amino acid and γ-aminobutyric acid/sugar model systems. Food Chemistry, vol. 111, no. 3, p. 738-744. https://doi.org/10.1016/j.foodchem.2008.04.051 DOI: https://doi.org/10.1016/j.foodchem.2008.04.051
Laroque, D., Inisan, C., Berger, B., Vouland, E., Dufosse, L., Guerard, F. 2008. Kinetic study on the Maillard reaction. Consideration of sugar reactivity. Food Chemistry, vol. 111, no. 4, p. 1032-1042. https://doi.org/10.1016/j.foodchem.2008.05.033 DOI: https://doi.org/10.1016/j.foodchem.2008.05.033
Morales, F. J., van Boekel, M. A. J. S. 1999. A study on advanced Maillard reaction in heated casein/sugar solutions: colour formation. International Dairy Journal, vol. 8, no. 10-11, p. 907-915. https://doi.org/10.1016/S0958-6946(99)00014-X DOI: https://doi.org/10.1016/S0958-6946(99)00014-X
Morales, F. J., Jimenzez-Perez, S. 2001. Free radical scavenging capacity on Maillard reaction products as related to color and fluorescence. Food Chemistry, vol. 72, no. 1, p. 119-125. https://doi.org/10.1016/S0308-8146(00)00239-9 DOI: https://doi.org/10.1016/S0308-8146(00)00239-9
Nilsson, M., Stenberg, M., Fred, A. H., Holst, J. J. Bjorck, I. M. E. 2004. Glycemia and insulinemia in healthy subjects after lactose-equivalent meals of milk and other food proteins: the role of plasma amino acids and incretins. The American Journal of Clinical Nutrition, vol. 80, no. 5, p. 1246-1253. PMid:15531672 DOI: https://doi.org/10.1093/ajcn/80.5.1246
Oh, N. S., Lee, J. Y., Lee, H. A., Joung, J. Y., Shin, Y. K., Kim, S. H., Kim, Y., Lee, K. W. 2016. Chemical characteristics and enhanced hepatoprotective activities of Maillard reaction products derived from milk protein-sugar system. Journal of Dairy Science, vol. 99, no. 2, p. 1-12. https://doi.org/10.3168/jds.2015-10009 DOI: https://doi.org/10.3168/jds.2015-10009
Oshima, H., Ozaki, Y., Kitakubo, Y., Hayakawa, S. 2014. Decrease in the D-psicose content of processed foods fortified with a rare sugar. Food Science and Technology Research, vol. 20, no. 2, p. 415-421. https://doi.org/10.3136/fstr.20.415 DOI: https://doi.org/10.3136/fstr.20.415
Oshima, H., Kimura, I., Kitakubo, Y., Hayakawa, S., Izumori, K. 2014. Factors affecting psicose formation in food products during cooking. Food Science and Technology Research, vol. 20, no. 2, p. 423-430. DOI: https://doi.org/10.3136/fstr.20.423
Pfeifer, Y. V., Kroh, L. W. 2010. Investigation of reactive -Dicarbonyl compounds generated from the Maillard reactions of L-Methionine with reducing sugars via their stable quinoxaline derivatives. Journal of Agricultural and Food Chemistry, vol. 58, no. 14, p. 8293-8299. https://doi.org/10.1021/jf1008988 DOI: https://doi.org/10.1021/jf1008988
Phisut, N., Jiraporn, B. 2013. Characteristics and antioxidant activity of Maillard reaction products derived from chitosan-sugar solution. International Food Research Journal, vol. 20, no. 3, p. 1077-1085.
Puangmanee, S., Hayakawa, S., Sun, Y., Ogawa, M. 2008. Application of whey protein isolate glycated with rare sugars to ice cream. Food Science and Technology Research, vol. 14, no. 5, p. 457-466. DOI: https://doi.org/10.3136/fstr.14.457
Sun, Y., Hayakawa, S., Izumori, K. 2004. Modification of ovalbumin with a rare ketohexose through the Maillard reaction: effect on protein structure and gel properties. Journal of Agricultural and Food Chemistry, vol. 52, no. 5. p. 1293-1299. https://doi.org/10.1021/jf030428s DOI: https://doi.org/10.1021/jf030428s
Sun, Y., Hayakawa, S., Izumori, K. 2004. Antioxidative activity and gelling rheological properties of dried egg white glycated with a rare ketohexose through the maillard reaction. Journal of Food Science, vol. 69, no. 6, p. 427-434. https://doi.org/10.1111/j.1365-2621.2004.tb10984.x DOI: https://doi.org/10.1111/j.1365-2621.2004.tb10984.x
Sun, Y., Hayakawa, S., Ogawa, M., Izumori, K. 2007. Antioxidant properties of custard pudding dessert containing rare hexose, D-psicose. Food Control, vol. 18, no. 3, p. 220-227. https://doi.org/10.1016/j.foodcont.2005.09.019 DOI: https://doi.org/10.1016/j.foodcont.2005.09.019
Yu, X., Zhao, M., Hu, J., Zeng, S., Bai, X. 2012. Correspondence analysis of antioxidant activity and UV-Vis absorbance of Maillard reaction products as related to reactants. LWT-Food Science and Technology, vol. 46, no. 1, p. 1-9. https://doi.org/10.1016/j.lwt.2011.11.010 DOI: https://doi.org/10.1016/j.lwt.2011.11.010
Zeng, Y., Zhang, X., Guan, Y., Sun, Y. 2011. Characteristics and antioxidant activity of Maillard reaction products from psicose-lysine and fructose-lysine model systems. Journal of Food Science, vol. 76, no. 3, p. 398-403. https://doi.org/10.1111/j.1750-3841.2011.02072.x PMid:21535806 DOI: https://doi.org/10.1111/j.1750-3841.2011.02072.x
How to Cite
LicenseAuthors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).