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Food Science and Human Wellness 2024年第5期13卷 2959-2969页

作者： Chenchen Yu Xinrong He Nairu Ji Shuai Kang Dongxiao Li Huilin Zhang Yang Yang Dong Lai Qingmei Liu Guangming Liu College of Ocean Food and Biological Engineering Xiamen Key Laboratory of Marine Functional FoodFujian Provincial Engineering Technology Research Center of Marine Functional FoodJimei UniversityXiamen 361021China The Second Affiliated Hospital of Xiamen Medical College Xiamen 361021China

In recent years,the allergy rate of oysters has surged,and daily food processing methods make it hard to reduce heat resistance and digestive allergy such as tropomyosin(TM).In this study,the maillard reaction with xylose significantly reduced the IgE binding capacity of Alectryonella plicatula food matrix(AFM),that reduced by(77.81±2.68)%.The study found the maillard reaction changes the structure of the AFM,in which the content ofα-helix decreased by(24.64±1.46)%.Structural transformation further explains why the maillard reaction alters the immunobinding activity of *** addition,the maillard reaction reduces the digestive stability of the AFM and makes TM in the *** food matrix maillard reaction products(AFM-MRPs)more easily *** on the above research,10 amino acids on the 7 IgE epitopes of TM were *** result indicates that the maillard reaction reduces the immunobinding activity of the AFM by changing the structure and modifying the amino acids on the epitope.

关键词： Alectryonella plicatula Food matrix Immunobinding activity maillard reaction Tropomyosin

maillard reaction in Chinese household-prepared stewed pork balls with brown sauce:potentially risky and volatile products

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Food Science and Human Wellness 2021年第2期10卷 221-230页

作者： He Li Xiangyi Tang Chunjian Wu Shujuan Yu School of Chemical Engineering and Technology North University of ChinaTaiyuan 030052China College of Food Science and Engineering South China University of TechnologyGuangzhou 510640China Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety Guangzhou 510640China Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health(111 Center) GuangzhouChina

The stewed pork balls with brown sauce(SPB-BS)in China is well known for its delicacy and preferred by *** reaction(MR)is widespread in SPB-BS due to the use of sugar,meat and sauce in the thermal ***,there is a lack of research on its risk and flavor by *** solid phase extraction combined with HPLC-MS,4 kinds of harmful compounds including acrylamide(AA),heterocyclic aromatic amines(HAAs),4-methylimidazole(4-MEI)and furan were analyzed in SPB-BS and their amounts ranged 0.05–0.50 mg/*** quantitative formula was proposed to evaluate the risk value of the SPB-BS,after taking into account the content,acceptable daily intake(ADI)and carcinogenicity of each *** risk values were in range of 0.57–37.93,suggesting that the risk caused by MR in SPB-BS was *** head space-solid phase microextraction combined with GC-MS,57 volatile compounds in SPB-BS were identified with the dominant contribution of alcohols,aldehydes,acids and *** on the structures of these compounds and the composition of SPB-BS,lipid oxidation and MR are inferred to be responsible for the formation of the harmful and volatile *** addition,the added sauces and oil provides the main precursors to form the harmful and volatile compounds in SPB-BS,so it is necessary to point out a balance between them in the further study.

关键词： Stewed pork balls with brown sauce maillard reaction Harmful compounds Volatiles HS-SPME-GC-MS

Effects of maillard reaction and its product AGEs on aging and age-related diseases

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Food Science and Human Wellness 2024年第3期13卷 1118-1134页

作者： Huan Peng Yuqi Gao Chenye Zeng Rui Hua Yannan Guo Yida Wang Zhao Wang Protein Science Key Laboratory of the Ministry of Education School of Pharmaceutical SciencesTsinghua UniversityBeijing 100084China

maillard reaction(MR)is a non-enzymatic browning reaction commonly seen in food processing,which occurs between reducing sugars and compounds with amino *** certain advantages based on maillard reaction products(MRPs)found in some food for health and storage application have appeared,however,the MR occurring in human physiological environment can produce advanced glycation end products(AGEs)by non-enzymatic modification of macromolecules such as proteins,lipids and nucleic acid,which could change the structure and functional activity of the molecules *** this review,we take AGEs as our main object,on the one hand,discuss physiologic aging,that is,age-dependent covalent cross-linking and modification of proteins such as collagen that occur in eyes and skin containing connective *** the other hand,pathological aging associated with autoimmune and inflammatory diseases,neurodegenerative diseases,diabetes and diabetic nephropathy,cardiovascular diseases and bone degenerative diseases have been mainly *** on the series of adverse effects of accelerated aging and disease pathologies caused by MRPs,the possible harm caused by some MR can be slowed down or inhibited by artificial drug intervention,dietary pattern and lifestyle *** also stimulates people's curiosity to continue to explore the potential link between the MR and human aging and health,which should be paid more attention to for the development of life sciences.

关键词： maillard reaction Advanced glycation end products Physiologic aging Pathological aging Drug intervention

Curcumin delivery nanoparticles based on maillard reaction of Haematococcus pluvialis protein/galactose for alleviating acute alcoholic liver damage

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Food Science and Human Wellness 2024年第5期13卷 2629-2641页

作者： Xinyi Liu Yukun Song Shasha Cheng Mingqian Tan School of Food Science and Technology Dalian Polytechnic UniversityDalian 116034China National Engineering Research Center of Seafood Dalian 116034China

The aim of this study is to investigate the feasibility of maillard reaction products of Haematococcus pluvialis protein and galactose(HPP-GAL)for improving the bioactivities of curcumin(CUR)for alleviating alcoholic liver *** was embedded into HPP-GAL nanoparticles by the self-assembly of hydrogen bonding and hydrophobic interaction with the particle size around 200 ***-GAL enhanced the encapsulation efficiency and loading amount of CUR with the value of(89.21±0.33)%and(0.500±0.004)%,*** stabilities of CUR under strong acid,salt ion stability and ultraviolet irradiation conditions were improved by the ***-GAL-CUR nanoparticles exhibited excellent concentration-dependent in vitro antioxidant activities including DPPH and ABTS scavenging rates,and better protective effect on CUR against gastric acid environment as well as longer release of CUR in simulated intestinal *** addition,the HPPGAL-CUR delivery system possessed liver targeting property due to the existence of GAL,which could effectively alleviate the alcohol-induced liver damage and the inflammation indexes by inhibiting the oxidative ***,HPP-GAL-CUR nanoparticles might be a potential candidate system for the prevention of alcoholic liver damage in the future.

关键词： Haematococcus pluvialis protein Galactose Curcumin nanocarrier maillard reaction Alcoholic liver damage Liver targeting

Preparation of natural isovaleraldehyde by the maillard reaction

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Chinese Chemical Letters 2007年第9期18卷 1049-1052页

作者： Hong Yu Tian Jie Zhang Bao Guo Sun Ming Quan Huang Jian Rong Li Xiao Xiang Han School of Chemistry and Enviromental Engineering Beijing Technology and Business University Beijing 100037 China College of Food Science Biotechnology and Environmental Engineering Zhejiang Gongshang University Hangzhou 310035 China

Isovaleraldehyde possesses malty, fruity, cocoa-like odor and is widely used in fruit, chocolate, coffee flavors. The preparation of natural isovaleraldehyde by the maillard model reaction was studied in this paper. The effects of the ratio of d-glucose/l-leucine, reaction temperature and pH value on the yield of isovaleraldehyde were explored. The optimum conditions were as follows: n(d-glucose):n(l-leucine) = 4, temperature 150 °C, reaction time 3 h, pH 5. The highest yield of isovaleraldehyde obtained was about 32%.

关键词： maillard reaction Natural flavors Isovaleraldehye Preparation

Oxidation combined with maillard reaction induced free and protein-bound N^ε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing

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Food Science and Human Wellness 2020年第4期9卷 383-393页

作者： Zongshuai Zhu Rui Fang Ming Huang Yunji Wei Guanghong Zhou College of Food Science and Technology Nanjing Agricultural UniversityNanjingJiangsu 210095China Nanjing Huang jiaoshou Food Science and Technology Co. LtdNational R&D Center For Poultry Processing TechnologyNanjing210095China Huai’an Customs Nanjing210095China

The objective of this work was to investigate the effects of oxidation and maillard reaction on free and protein-bound N^ε-carboxymethyllysine(CML)and Nε-carboxyethyllysine(CEL)formation during braised chicken *** was found that a positive correlation was observed between carbonyl,fat oxidation,maillard reaction,CML and CEL(Pmaillard reaction and protein *** promoted the formation of lysine(Lys),glyoxal(GO)and methylglyoxal(MGO)(Pmaillard reaction combined with oxidation is one of the main reasons for the formation of free and protein-bound CML and CEL during braised chicken processing.

关键词： maillard reaction N^ε-carboxymethyllysine N^ε-carboxyethyllysine Braised chicken

Study on the Regulation of Diorganogermanium Compounds on the maillard reaction of Histidine and Glycine by Fluorescence Spectrum

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Chinese Chemical Letters 1998年第12期9卷 0-0页

作者： Chen, J Ma, GX Li, XJ Zhang, SG Li, DQ Chinese Acad Sci Changchun Inst Appl Chem Lab Rare Earth Chem & Phys Changchun 130022 Peoples R China

The suppression of diorganogermanium compounds on the maillard reaction of histidine(His) and glycine (Gly) with glucose has been determined by fluorescence spectrum underphysiological conditions. The title compounds ... 详细信息

关键词： Diorganogermanium compounds maillard reaction fluorescence spectrum

Effects of chitosan oligosaccharide-nisin conjugates formed by maillard reaction on the intestinal microbiota of high-fat diet-induced obesity mice model

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Food Quality and Safety 2019年第3期3卷 169-177页

作者： Xiaojie Zheng Xin Zhang Chunhua Xiong School of Food Science and Biotechnology Zhejiang Gongshang UniversityHangzhou Department of Food Science and Engineering School of Marine SciencesNingbo UniversityP.R.China

Objectives:The goal of this study was to evaluate the modulatory effect of chitosan oligosaccharide-nisin conjugate(CON-C)on intestinal microbiota of human flora-associated(HFA)mice and also reveal its effect towards the high-fat diet(HFD)-induced *** Chitosan oligosaccharides and nisin showed great potential in modulating the intestinal microbiota,so it is worth to explore whether the modulation effect of chitosan oligosaccharide could be improved by covalently binding with *** and Methods:CON-C was prepared by heating the mixed solution of chitosan oligosaccharide and nisin at 80℃ and pH 2.0 for *** structure of CON-C were analyzed by Fourier transform-infrared spectroscopy(FT-IR)and X-ray diffraction(XRD).The CON-C’s anti-obesity effect and modulatory effect toward intestinal microbiota were analyzed using human flora-associated(HFA)mice ***:CON-C could alleviated HFD-induced gut dysbiosis,by significantly decreasing the numbers of Bifidobacterium and Lactobacillus/Enterococcus spp.,and increasing the numbers of Bacteroides-Prevotella and Clostridium ***-C could also enriched the most differentially expressed genes through KEGG pathways of biosynthesis of amino acids,two-component system,and ATP binding cassette(ABC)***:The improved therapeutic effect of CON-C against HFD-induced obesity has been approved,and hence,CON-C has a great potential to be utilized as a functional food ingredient in reducing body weight.

关键词： chitosan oligosaccharide nisin maillard reaction modulatory effect intestinal microbiota

Effective Components of Chinese Herbal Compound Decoction and maillard reaction

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Chinese Journal of Integrative Medicine 2009年第3期15卷 224-228页

作者：曹治云陈旭征张恩达杜建 Clinical Graduate School of the Fujian Academy of Integrative Medicine Fujian University of Traditional Chinese Medicine Fujian Provincial Key Laboratory of Integrative Medicine(Fujian University of Traditional Chinese Medicine)

This paper intends to explore the color changes considered to be maillard reaction during the process of Chinese herbal *** maillard reaction products(MRPs) are often in substantial proportions of Chinese herbal compound decoctions but their effects are often *** considering the effects of MRPs in studies of effective components on Chinese herbal compounds,a new perspective is established in future researches of Chinese herbal compound decoctions.

关键词： Chinese herbal compound maillard reaction effective components

Management of maillard reaction-derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenols

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Food Science and Human Wellness 2022年第3期11卷 557-567页

作者： Yue Luo Jianan Zhang Chi-Tang Ho Shiming Li Department of Food Science Rutgers UniversityNJ 08901USA Hubei Key Laboratory of EFGI&RCU Huanggang Normal UniversityHuanggang 438000China School of Food Science and Engineering South China University of TechnologyGuangzhou 510640China

Tea as the most consumed beverage in the world has received enormous attention for its promoting health *** deleterious effect ofα-dicarbonyls and AGEs formed in maillard reaction is also a longterm *** connection between the two topics was the main aim of this review,to address and update the antiglycation effect and mechanism of tea and tea *** analyzing recent publications,we have covered across chemistry models,cell lines and animal *** polyphenols,particularly catechins,showed outstanding antiglycation effect by trappingα-dicarbonyl compounds and impeding AGEs *** of carbonyl stress brought alleviation to aging,diabetes,and collagen related diseases or complications through regulation of RAGE expression and subsequent MAPK and TGF-β***,tea polyphenols can serve as promising natural candidates in the treatment and/or prevention of nephropathy,retinopathy,hepatopathy,hyperglycemia and obesity among others,by their potent antiglycation *** studies need to address on aspects like exact mechanisms,solution of detection obstacles,balance of practical usage and harmful effects such as potential flavor damage and toxicity in food,to gain a comprehensive understanding of antiglycation activities of tea polyphenols and its actual application.

关键词： Tea Tea polyphenols Reactive carbonyl species Advanced glycation end product maillard reaction