메뉴 건너뛰기




Volumn 395, Issue 1, 1997, Pages 47-56

DNA strand-breaking activity and mutagenicity of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP), a Maillard reaction product of glucose and glycine

Author keywords

2,3 Dihydro 3,5 dihydroxy 6 methyl 4H pyran 4 one; Active oxygen species; DNA strand break; Maillard reaction; Mutagenicity

Indexed keywords

2,3 DIHYDRO 3,5 DIHYDROXY 6 METHYL 4H PYRAN 4 ONE; GLUCOSE; GLYCINE; REAGENT; UNCLASSIFIED DRUG;

EID: 0031555345     PISSN: 13835718     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1383-5718(97)00141-1     Document Type: Article
Times cited : (241)

References (27)
  • 1
    • 0026056891 scopus 로고
    • Mutagenicity of Maillard reaction products from D-glucose-amino acid mixtures and possible roles of active oxygen in the mutagenicity
    • Kim S.-B., Kim I.-S., Yeum D.-M., Park Y.-H. Mutagenicity of Maillard reaction products from D-glucose-amino acid mixtures and possible roles of active oxygen in the mutagenicity. Mutation Res. 254:1991;65-69.
    • (1991) Mutation Res. , vol.254 , pp. 65-69
    • Kim, S.-B.1    Kim, I.-S.2    Yeum, D.-M.3    Park, Y.-H.4
  • 2
    • 84985200233 scopus 로고
    • Clastogenic and mutagenic activities of Maillard reaction model systems
    • Powrie W.D., Wu C.H., Rosin M.P., Stich H.F. Clastogenic and mutagenic activities of Maillard reaction model systems. J. Food Sci. 46:1981;1433-1438.
    • (1981) J. Food Sci. , vol.46 , pp. 1433-1438
    • Powrie, W.D.1    Wu, C.H.2    Rosin, M.P.3    Stich, H.F.4
  • 5
    • 0007746314 scopus 로고
    • Formation of mutagens by heating the aqueous solution of amino acids and some nitrogenous compounds with addition of glucose
    • Yoshida D., Okamoto H. Formation of mutagens by heating the aqueous solution of amino acids and some nitrogenous compounds with addition of glucose. Agric. Biol. Chem. 44:1980;2521-2522.
    • (1980) Agric. Biol. Chem. , vol.44 , pp. 2521-2522
    • Yoshida, D.1    Okamoto, H.2
  • 6
    • 0020050252 scopus 로고
    • Induction of mitotic gene conversion by browning reaction products and its modulation by naturally occurring agents
    • Rosin M.P., Stich H.F., Powrie W.D., Wu C.H. Induction of mitotic gene conversion by browning reaction products and its modulation by naturally occurring agents. Mutation Res. 101:1982;189-197.
    • (1982) Mutation Res. , vol.101 , pp. 189-197
    • Rosin, M.P.1    Stich, H.F.2    Powrie, W.D.3    Wu, C.H.4
  • 7
    • 0027399974 scopus 로고
    • Generation of DNA breaking activity in the Maillard reaction of glucose-amino acid mixtures in a solid system
    • Hiramoto K., Kato T., Kikugawa K. Generation of DNA breaking activity in the Maillard reaction of glucose-amino acid mixtures in a solid system. Mutation Res. 285:1993;191-198.
    • (1993) Mutation Res. , vol.285 , pp. 191-198
    • Hiramoto, K.1    Kato, T.2    Kikugawa, K.3
  • 8
    • 0001417567 scopus 로고
    • DNA breaking by Maillard products of glucose-amino acid mixtures formed in an aqueous system
    • Hiramoto K., Kido K., Kikugawa K. DNA breaking by Maillard products of glucose-amino acid mixtures formed in an aqueous system. J. Agric. Food Chem. 42:1994;689-694.
    • (1994) J. Agric. Food Chem. , vol.42 , pp. 689-694
    • Hiramoto, K.1    Kido, K.2    Kikugawa, K.3
  • 9
    • 0028845532 scopus 로고
    • DNA strand breaks induced through active oxygen radicals by fragrant component 4-hydroxy-2-hydroxymethyl-5-methyl-3(2H)-furanone in Maillard reaction of hexose/amino acid
    • Hiramoto K., Sekiguchi K., Aso-o R., Ayuha K., Ni-iyama H., Kato T., Kikugawa K. DNA strand breaks induced through active oxygen radicals by fragrant component 4-hydroxy-2-hydroxymethyl-5-methyl-3(2H)-furanone in Maillard reaction of hexose/amino acid. Food Chem. Toxicol. 33:1995;803-814.
    • (1995) Food Chem. Toxicol. , vol.33 , pp. 803-814
    • Hiramoto, K.1    Sekiguchi, K.2    Aso-O, R.3    Ayuha, K.4    Ni-Iyama, H.5    Kato, T.6    Kikugawa, K.7
  • 10
    • 0030053877 scopus 로고    scopus 로고
    • DNA strand breaks by 2,5-dimethyl-4-hydroxy-3(2H)-furanone, a fragrant component in various foodstuffs
    • Hiramoto K., Aso-o R., Ni-iyama H., Hikage S., Kato T., Kikugawa K. DNA strand breaks by 2,5-dimethyl-4-hydroxy-3(2H)-furanone, a fragrant component in various foodstuffs. Mutation Res. 359:1996;17-24.
    • (1996) Mutation Res. , vol.359 , pp. 17-24
    • Hiramoto, K.1    Aso-O, R.2    Ni-Iyama, H.3    Hikage, S.4    Kato, T.5    Kikugawa, K.6
  • 11
    • 0029882453 scopus 로고    scopus 로고
    • DNA breaking activity and mutagenicity of soy sauce: Characterization of the active components and identification of 4-hydroxy-5-methyl-3(2H)-furanone
    • Hiramoto K., Sekiguchi K., Ayuha K., Aso-o R., Moriya N., Kato T., Kikugawa K. DNA breaking activity and mutagenicity of soy sauce: characterization of the active components and identification of 4-hydroxy-5-methyl-3(2H)-furanone. Mutation Res. 359:1996;119-132.
    • (1996) Mutation Res. , vol.359 , pp. 119-132
    • Hiramoto, K.1    Sekiguchi, K.2    Ayuha, K.3    Aso-O, R.4    Moriya, N.5    Kato, T.6    Kikugawa, K.7
  • 12
    • 0344947934 scopus 로고    scopus 로고
    • Identification of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) with DNA breaking activity in soy sauce
    • in press
    • X. Li, K. Hiramoto, M. Yoshida, T. Kato, K. Kikugawa, Identification of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) with DNA breaking activity in soy sauce, Food Chem. Toxicol. (1997) in press.
    • (1997) Food Chem. Toxicol.
    • Li, X.1    Hiramoto, K.2    Yoshida, M.3    Kato, T.4    Kikugawa, K.5
  • 14
    • 0344085934 scopus 로고
    • 2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, a novel nonenzymatic browning product
    • F.D. Mills, D. Weisleder, J.E. Hodge, 2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, a novel nonenzymatic browning product, Tetrahedron Lett. (1970) 1243-1246.
    • (1970) Tetrahedron Lett. , pp. 1243-1246
    • Mills, F.D.1    Weisleder, D.2    Hodge, J.E.3
  • 15
    • 0007323356 scopus 로고
    • 5-Acetyl-2,3-dihydro-1H-Pyrrolidines and 5,6,7,8-tetrahydroindilizin-8-one, odor constituents formed on heating L-proline and D-glucose
    • Shigematsu H., Shibata S., Kurata T., Kato H., Fujimaki M. 5-Acetyl-2,3-dihydro-1H-Pyrrolidines and 5,6,7,8-tetrahydroindilizin-8-one, odor constituents formed on heating L-proline and D-glucose. J. Agric. Food Chem. 23:1975;233-237.
    • (1975) J. Agric. Food Chem. , vol.23 , pp. 233-237
    • Shigematsu, H.1    Shibata, S.2    Kurata, T.3    Kato, H.4    Fujimaki, M.5
  • 16
    • 0001696723 scopus 로고    scopus 로고
    • On the role of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one in the Maillard reaction
    • Kim M.-O., Baltes W. On the role of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one in the Maillard reaction. J. Agric. Food Chem. 44:1996;282-289.
    • (1996) J. Agric. Food Chem. , vol.44 , pp. 282-289
    • Kim, M.-O.1    Baltes, W.2
  • 17
    • 0010500579 scopus 로고
    • Colorimetric determination of dl-α-tocopherol (vitamin E)
    • Emmerie A., Engel C. Colorimetric determination of dl-α-tocopherol (vitamin E). Nature. 142:1938;873.
    • (1938) Nature , vol.142 , pp. 873
    • Emmerie, A.1    Engel, C.2
  • 18
    • 0023505008 scopus 로고
    • Spin trapping: ESR parameters of spin adducts
    • Buettner G.R. Spin trapping: ESR parameters of spin adducts. Free Radic. Biol. Med. 3:1987;259-303.
    • (1987) Free Radic. Biol. Med. , vol.3 , pp. 259-303
    • Buettner, G.R.1
  • 19
    • 0017408776 scopus 로고
    • Spin trapping and its application in the study of lipid peroxidation and free radical production with liver microsomes
    • Saprin A.N., Piette L.H. Spin trapping and its application in the study of lipid peroxidation and free radical production with liver microsomes. Arch. Biochem. Biophys. 180:1977;480-492.
    • (1977) Arch. Biochem. Biophys. , vol.180 , pp. 480-492
    • Saprin, A.N.1    Piette, L.H.2
  • 21
    • 0018279782 scopus 로고
    • Diphenols and caramel compounds in roasted coffees of different varieties II
    • Tressl R., Bahri D., Koppler H., Jensen A. Diphenols and caramel compounds in roasted coffees of different varieties II. Z. Lebensm.-Unters. Forsch. 167:1978;111-114.
    • (1978) Z. Lebensm.-Unters. Forsch. , vol.167 , pp. 111-114
    • Tressl, R.1    Bahri, D.2    Koppler, H.3    Jensen, A.4
  • 22
    • 84954870100 scopus 로고
    • Shoyu (soy sauce) flavor components: Acidic fractions and the characteristic flavor component
    • Nunomura N., Sasaki M., Yokotsuka T. Shoyu (soy sauce) flavor components: acidic fractions and the characteristic flavor component. Agric. Biol. Chem. 44:1980;339-351.
    • (1980) Agric. Biol. Chem. , vol.44 , pp. 339-351
    • Nunomura, N.1    Sasaki, M.2    Yokotsuka, T.3
  • 23
  • 24
    • 84987309997 scopus 로고
    • Effects of dough materials on flavor formation in baked cookies
    • Nishibori S., Kawakishi S. Effects of dough materials on flavor formation in baked cookies. J. Food Sci. 55:1990;409-412.
    • (1990) J. Food Sci. , vol.55 , pp. 409-412
    • Nishibori, S.1    Kawakishi, S.2
  • 25
    • 0017567082 scopus 로고
    • Flavor components of sponge cake and production of 2,5-dimethyl-4-hydroxy-3(2H)-furanone in several model systems
    • Takei Y. Flavor components of sponge cake and production of 2,5-dimethyl-4-hydroxy-3(2H)-furanone in several model systems. Agric. Biol. Chem. 41:1977;2361-2368.
    • (1977) Agric. Biol. Chem. , vol.41 , pp. 2361-2368
    • Takei, Y.1
  • 26
    • 0344085932 scopus 로고
    • Proof of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one in foods
    • Ledl F., Schnell W., Severin Th. Proof of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one in foods. Z. Lebensm. Unters.-Forsch. 160:1976;367-370.
    • (1976) Z. Lebensm. Unters.-Forsch. , vol.160 , pp. 367-370
    • Ledl, F.1    Schnell, W.2    Severin, Th.3
  • 27
    • 0017132440 scopus 로고
    • Comparisons of acids in smoke of lamina midrib of flue-cured tobacco leaves
    • Ishiguro S., Yano S., Sugawara S., Kaburaki Y. Comparisons of acids in smoke of lamina midrib of flue-cured tobacco leaves. Agric. Biol. Chem. 40:1976;2005-2011.
    • (1976) Agric. Biol. Chem. , vol.40 , pp. 2005-2011
    • Ishiguro, S.1    Yano, S.2    Sugawara, S.3    Kaburaki, Y.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.