Chemical and biochemical properties of casein-sugar Maillard reaction products

Food and Chemical Toxicology

Volumn 40, Issue 7, 2002, Pages 1007-1015

  Jing, H ^a   Kitts, D D ^a  

^a Faculty of the Agricultural Sciences   (Canada)

Author keywords

2 Deoxy ribose; Antioxidant activity; Caco 2 cells; Casein; DNA nicking; DPPH; Fructose; Glucose; Maillard reaction; Ribose; Toxicity

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; CASEIN; FRUCTOSE; GLUCOSE; HYDROXYL RADICAL; REAGENT; RIBOSE; SCAVENGER; SUGAR;

ANTIOXIDANT ACTIVITY; ARTICLE; CELL STRAIN CACO 2; CONCENTRATION RESPONSE; CONTROLLED STUDY; CYTOTOXICITY TEST; FLUORESCENCE; GLYCATION; HEATING; HUMAN; HUMAN CELL; HYDROPHILICITY; HYDROPHOBICITY; OXIDATION; PH; REACTION ANALYSIS; TEMPERATURE DEPENDENCE; TIME;

CACO-2 CELLS; CARBOHYDRATE METABOLISM; CARBOHYDRATES; CASEINS; FLUORESCENCE; HUMANS; MAILLARD REACTION;

EID: 0036284961     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0278-6915(02)00070-4     Document Type: Article

References (68)

1. Antioxidant activity of pyrrole, imidazole, imidazole, dihydropyridine, and pyridium salt derivatives produced in oxidized lipid/amino acid browning reactions
2. Kinetics of lysine loss in compressed model systems due to maillard reaction
3. Damage to the bases in DNA induced by hydrogen peroxide and ferric ion chelates
4. Deoxyribose assay for detecting hydroxyl radicals
5. Maillard browning of common amino acids and sugars
6. Free amino acid stability in reducing sugar system
7. Mutagenicity of heated sugar-casein systems: Effect of the Maillard reaction
8. Nonenzymatic browning in liquid model systems of high water activity: Kinetics of color changes due to caramelization of various single sugars
9. Nonenzymatic browning in liquid model systems of high water activity: Kinetics of color changes due to Maillard's reaction between different single sugars and glycine and comparison with caramelization browning
10. Activation of oxygen by metal complexes and its relevance to autoxidative processes in living systems
11. Kinetics of deteriorative reactions in model food systems of high water activity: Glucose loss, 5-hydroxymethylfurfural accumulation and fluorescence development due to non-enzymatic browning
12. Toxic action of advanced glycation end products on cultured retinal capillary pericytes and endothelial cells: Relevance to diabetic retinopathy
13. Antioxidant properties of products from amino acids or peptides in the reaction with glucose
14. Isolation and characterization of pigments from protein-carbonyl browning systems. Isolation, purification, and properties
15. Free radical damage to proteins: The influence of relative delocalization of radical generation, antioxidants, and target proteins
16. The effect of Maillard reaction products on zinc metabolism in the rat
17. Selective cytostatic and cytotoxic effects of glucosinolates hydrolysis products on human colon cancer cells in vitro
18. How to characterize a biological antioxidant
19. Scavenging of active oxygen by melanoidins
20. Thermal generation of Maillard aromas
21. Characterization of the chemical structure of novel colored Maillard reaction products from 2-furan carboxaldeyde and amino acid
22. Determination of the molecular weight distribution of non-enzymatic browning products formed by roasting of glucose and glycine and studies on their effects on NADPH-cytochrome c-reductase and glutathione-S-transferase in Caco-2 cells
23. Formation of α-dicarbonyl fragments from mono- and disaccharides under caramelization and Maillard reaction conditions
24. Studies on the antioxidant activity of Echinacea root extract
25. Storage of milk powders under adverse conditions. I. Losses of lysine and of other essential amino acids as determined by chemical and microbiological methods
26. Comparison of the antioxidative and cytotoxic properties of glucose-lysine and fructose-lysine Maillard reaction products
27. Effect of glucose-lysine Maillard reaction products on bacterial and mammalian cell mutagenesis
28. Kinetics of nonenzymatic browning
29. Cross-linking of proteins by Maillard processes - Characterization and detection of a lysine-arginine cross-link derived from D-glucose
30. A critical appraisal of the kinetic model for the Maillard browning of glucose with glycine
31. Development of the Maillard reaction during food processing
32. Antioxidative maillard reaction products. II. Products from sugars and peptides or protein hydrolysates
33. Antioxidant activity of casein and Maillard reaction products from casein-sugar mixtures
34. Antioxidant activity of a heated casein-glucose mixture in full-cream milk powder
35. Lysine loss and polymerization of bovine β-lactoglobulin by amino carbonyl reaction with lactulose 4-O-beta-galactopyranosyl-D-fructose
36. Influence of processing on protein quality
37. The role of the Maillard reaction in the food industry
38. α-acetyllysine model system
39. Fluorescence associated with Maillard reaction in milk and milk-resembling systems
40. A study on advanced Maillard reaction in heated casein/sugar solutions: Fluorescence accumulation
41. Free readicl scavenging capacity of Maillard reaction products as related to colour and fluorescence
42. Rapid colorimetric assay for cellular growth and survival: Application to proliferation and cytotoxicity assays
43. Scavenging of free-radicals and inhibition of lipid peroxidation by 3-phenylsydnone
44. Reducing sugar effect on available lysine loss of casein by moderate heat treatment
45. Maillard browning reactions in dried foods
46. Nutritional and toxicological aspects of the Maillard browning reaction in foods
47. Scavenging of active oxygen species by glycated proteins
48. Relationship between fluorescence and antioxidant activity of ethanol extracts of a Maillard browning mixture
49. Aging of proteins: Isolation and identification of a fluorescent chromophore from the reaction of polypeptides with glucose
50. Caseins and casein hydrolysates. 2. Antioxidative properties and relevance to lipoxygenase inhibition
51. Chemical structure of colored Maillard reaction products
52. Chemistry of nonenzymatic browning. II
53. Monitoring the progress of non-enzymatic glycation in vitro
54. Role of amino acids in nonenzymatic browning
55. Fructated protein is more resistant to ATP-dependent proteolysis than glucated protein possibly as a result of higher content of Maillard fluorophores
56. New melanoidin-like Maillard polymers from 2-deoxypentoses
57. Cytotoxicity and clastogenic activity of ribose-lysine browning model system
58. Effect of heating on Maillard reactions in milk
59. The antioxidant activity of the non-enzymatic browning reaction in sugar-protein systems
60. Fructose mediated cross-linking of proteins
61. Cytotoxic effect of nonenzymatic products from heated lysine and monosaccharides on rat c6 glioma cell
62. Reactive intermediates and carbohydrate fragmentation in Maillard chemistry
63. Influence of reaction conditions on the oxidative behavior of model Maillard reaction products
64. Reaction conditions influence the elementary composition and metal chelating affinity of nondialyzable model Maillard reaction products
65. Hydroxyl scavenging activity of glucose, fructose, and ribose-lysine model Maillard products
66. Advanced glycation end product (AGE): Characterization of the products from the reaction between d-glucose and serum albumin
67. Reactivities of D-glucose and D-fructose during glycation of bovine serum albumin
68. Antioxidant and prooxidant activity of xylose-lysine Maillard reaction products