Antioxidant effects of Maillard reaction products obtained from ovalbumin and different D-aldohexoses

Bioscience, Biotechnology and Biochemistry

Volumn 70, Issue 3, 2006, Pages 598-605

  Sun, Yuanxia ^a   Hayakawa, Shigeru ^a   Chuamanochan, Melin ^a   Fujimoto, Machiko ^a   Innun, Aree ^a   Izumori, Ken ^a  

^a KAGAWA UNIVERSITY   (Japan)

Author keywords

Antioxidant activity; D aldohexose; Maillard reaction products; Ovalbumin

Indexed keywords

ANTIOXIDANTS; ATMOSPHERIC HUMIDITY; CHEMICAL MODIFICATION; GLUCOSE; LIPIDS; OXIDATION;

ANTIOXIDANT ACTIVITY; D-ALDOHEXOSE; MAILLARD REACTION PRODUCTS; OVALBUMIN;

PROTEINS;

ANTIOXIDANT; CARBOHYDRATE; OVALBUMIN;

ANIMAL; ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; CHICKEN; GLYCATION; HEAT; METABOLISM;

ANIMALS; ANTIOXIDANTS; CARBOHYDRATES; CHICKENS; HEAT; MAILLARD REACTION; MOLECULAR STRUCTURE; OVALBUMIN;

EID: 33645239511     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.70.598     Document Type: Article

References (35)

1. Van Boekel, M. A. M., The role of glycation in aging and diabetes mellitus. Mol. Biol. Rep., 15, 57-64 (1991).
2. Nicoli, M. C., Anese, M., Parpinel, M. T., Franceschi, S., and Lerici, C. R., Loss and/or formation of antioxidants during food processing and storage. Cancer Lett., 114, 71-74 (1997).
3. Sun, Y., Hayakawa, S., and Izumori, K., Antioxidative activity and gelling rheological properties of dried egg white glycated with a rare ketohexose through the Maillard reaction. J. Food Sci., 69, 427-434 (2004a).
4. Slaughter, J. C., The naturally occurring furanones: formation and function from pheromone to food. Biologic. Rev., 74, 259-276 (1999).
5. Yen, G. C., and Tsai, L. C., Antimutagenicity of a partially fractionated Maillard reaction product. Food Chem., 47, 11-15 (1993).
6. Wijewickreme, A. N., and Kitts, D. D., Oxidative reactions of model Maillard reaction products and α-tocopherol in a flour-lipid mixture. J. Food Sci., 63, 466-471 (1998).
7. Chevalier, F., Chobert, J. M., Genot, C., and Haertlé, T., Scavenging of free radicals, antimicrobial, and cytotoxic activities of the Maillard reaction products of β-lactoglobulin glycated with several sugars. J. Agric. Food Chem., 49, 5031-5038 (2001).
8. Izumori, K., Bioproduction strategy for rare hexose sugars. Naturwissenschaften, 89, 120-124 (2002).
9. Granström, T., Takada, G., Tokuda, M., and Izumori, K., A novel and complete strategy for bioproduction of rare sugars. J. Biosci. Bioeng., 97, 89-94 (2004).
10. Bhuiyan, S. H., Itami, Y., Rokui, Y., Katayama, T., and Izumori, K., D-Allose production from D-psicose using immobilized L-rhamnose isomerase. J. Ferment. Bioeng., 85, 539-541 (1998).
11. Takeshita, K., Suga, A., Takada, G., and Izumori, K;, Mass production of D-psicose from D-fructose by a continuous bioreactor system using immobilized D-tagatose 3-epimerase. J. Biosci. Bioeng., 90, 453-455 (2000).
12. Murata, A., Sekiya, K., Watanabe, Y., Yamaguchi, F., Hatano, N., Izumori, K., and Tokuda, M., A novel inhibitory effect of D-allose on production of reactive oxygen species from neutrophils. J. Biosci. Bioeng., 96, 89-91 (2003).
13. Matsuo, T., Suzuki, H., Hashiguchi, M., and Izumori, K., D-Psicose is a rare sugar that provides no energy to growing rats. J. Nutri. Sci. Vitam. (Tokyo), 48, 77-80 (2002).
14. Sun, Y., Hayakawa, S., and Izumori, K., Chemical properties and antioxidative activity of glycated α-lactalbumin with a rare sugar, D-allose, by Maillard reaction. Food Chem., 95, 509-517 (2006).
15. Maillard, L. C., Action of amino acids on sugars: formation of melanoidins in a methodical way. Comptes Rendus, 154, 66-68 (1912).
16. Yeboah, F. K., Alli, I., and Yaylayan, V. A., Reactivities of D-glucose and D-fructose during glycation of bovine serum albumin. J. Agric. Food Chem., 47, 3164-3172 (1999).
17. Brands, C. M. J., and Van Boekel, M. A. J. S., Kinetic modeling of reactions in heated monosaccaride-casein systems. J. Agric. Food Chem., 50, 6725-6739 (2002).
18. Aoki, T., Hiidome, Y., Kitahara, K., Sugimoto, Y., Ibrahim, H. R., Kimura, T., and Kato, Y., Improvement of functional properties of ovalbumin by conjugation with glucuronic acid through the Maillard reaction. Food Res. Int., 32, 129-133 (1999).
19. Hanta, A., and Kuroda, N., Functional improvement in dried egg white through the Maillard reaction. J. Agric. Food Chem., 47, 1845-1850 (1999).
20. Sun, Y., and Hayakawa, S., Thermally induced aggregates in mixture of α-lacalbumin with ovalbumins from different avian species. J. Agric. Food Chem., 49, 2511-2517 (2001).
21. Laemmli, U. K., Cleavage of structural proteins during the assembly of the head bacteriophage T4. Nature, 227, 680-685 (1970).
22. Fayle, S. E., Healy, J. P., Brown, P. A., Reid, E. A., Gerrard, J. A., and Ames, J. M., Novel approaches to the analysis of the Maillard reaction of proteins. Electrophoresis, 22, 1518-1525 (2001).
23. Lowry, O. H., Rosebrough, N. J., Farr, A. L., and Randall, R. J., Protein measurement with the folinphenol reagent. J. Biol. Chem., 193, 265-275 (1951).
24. Ukeda, H., Goto, Y., Sawamura, M., Kusunose, H., Kamikado, H., and Kamei, T., A spectrophotometric microtiter-based assay of the ability of UHT-treated milk to reduce XTT. Food Sci. Technol. Int., 2, 48-50 (1996).
25. Pellegrini, N., Ying, M., and Rice-Evans, C., Screening of dietary carotenoids and carotenoid-rich fruit extract for antioxidant activities applying 2,2′-azobis (3-ethyl-benzothine-6-surfonic acid) radical cation decolorization assay. Methods Enzymol., 299, 384-389 (1999).
26. Yen, G. C., and Hseih, C. L., Antioxidant activity of extracts from Du-Zhong (Eucoma ulmoides) toward various lipid peroxidation models in vitro. J. Agric. Food Chem., 46, 3952-3957 (1998).
27. Foti, M., Piattelli, M., Baratta, M. T., and Ruberto, G., Flavonoids, coumarins, and cinnamic acids as antioxidants in a micellar system: structure-activity relationship. J. Agric. Food Chem., 44, 497-501 (1996).
28. Sun, Y., Hayakawa, S., and Izumori, K., Modification of ovalbumin with a rare ketohexose through the Maillard reaction: effect on protein structure and gel properties. J. Agric. Food Chem., 52, 1293-1299 (2004b).
29. Bedinghaus, A. J., and Ockerman, H. W., Antioxidative Maillard reaction products from reducing sugars and free amino acids in cooked ground pork patties. J. Food Sci., 60, 992-995 (1995).
30. McGookin, B. J., and Augustin, M. A., Antioxidant activity of Maillard reaction products from casein-sugar mixtures. J. Dairy Res., 58, 313-320 (1991).
31. Wijewickreme, A. N., and Kitts, D. D., Influence of reaction conditions on the oxidative behaviour of model Maillard reaction products. J. Agric. Food Chem., 45, 4571-4576 (1997).
32. Hattori, M., Nagasawa, K., and Ametani, A., Functional changes in β-lactoglobulin by conjugation with carboxymethyl dextran. J. Agric. Food Chem., 42, 2120-2125 (1994).
33. Hayward, L. D., and Angyal, S. J., A symmetry rule for the circular dichroism of reducing sugars, and the proportion of carbonyl forms in aqueous solutions thereof. Carbohydr. Res., 53, 13-20 (1977).
34. Hirabayashi, J., Glycan structures, clues to the origin of saccharides. Viva Origino, 29, 119-133 (2001).
35. Sun, Y., Hayakawa, S., Ogawa, M., and Izumori, K., Evaluation of the site-specific protein glycation and antioxidant capacity of rare sugar-protein/peptide conjugates. J. Agric. Food Chem., 53, 10205-10212 (2005).