DNA cleavage by Maillard reaction product of an amino acid and glucose

1992 ◽  
Vol 272 (3) ◽  
pp. 260
Author(s):  
K. Hiramoto ◽  
T. Yosihida ◽  
T. Kato ◽  
K. Kikugawa
Keyword(s):  
Amino Acid ◽  
Maillard Reaction ◽  
Dna Cleavage ◽  
Maillard Reaction Product

Effect of anchovy (Coilia mystus) protein hydrolysate and its Maillard reaction product on combating memory-impairment in mice

2016 ◽  
Vol 82 ◽  
pp. 112-120 ◽  
Author(s):  
Guowan Su ◽  
Tiantian Zhao ◽  
Yaqi Zhao ◽  
Dongxiao Sun-Waterhouse ◽  
Chaoying Qiu ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Memory Impairment ◽  
Protein Hydrolysate ◽  
Maillard Reaction Product ◽  
Coilia Mystus

Kinetics of 5-hydroxymethylfurfural formation in the sugar-amino acid model of Maillard reaction

2018 ◽  
Vol 99 (5) ◽  
pp. 2340-2347 ◽  
Author(s):  
Li-Li Zhang ◽  
Yan Kong ◽  
Xiao Yang ◽  
Yu-Yu Zhang ◽  
Bao-Guo Sun ◽  
...  
Keyword(s):  
Amino Acid ◽  
Maillard Reaction ◽  
Kinetics Of

scholarly journals Strategies to Reduce the Formation of Acrylamide in Potato Chips: A Market and Consumer’s Prospective

2015 ◽  
Vol 3 (1) ◽  
pp. 20-25 ◽  
Author(s):  
Cleanthes Israilides ◽  
Varzakas Theodoros
Keyword(s):  
Amino Acid ◽  
Maillard Reaction ◽  
Reducing Sugars ◽  
Storage Conditions ◽  
Potato Chips ◽  
Food Preparation ◽  
Warning Labels ◽  
Harvesting Time ◽  
Toxic Compound ◽  
Starchy Foods

Acrylamide, a toxic compound and possible carcinogen is formed in high heated starchy foods like potatoes through the process of the Maillard reaction in which reducing sugars and the amino acid asparagine play a major role. Various strategies which are described in this paper have been employed to reduce the formation of acrylamide in potato chips. Among these tuber genetics, harvesting time, storage conditions frying temperatures and time, soaking and use of various additives seem to be effective tools for the industry as well as for consumer food preparation. The results of various studies will help the industry to adopt practical effective and innovative ways to reduce the levels of acrylamide even further and calm the markets from demanding to provide warning labels and the manufactures to pay penalties and higher costs

The digestibility and performance of complementary feedingstuffs using maillard reaction products in the post weaning pig

2007 ◽  
Vol 2007 ◽  
pp. 84-84
Author(s):  
M. J. Hutchinson ◽  
M. E. E. McCann ◽  
V Beattie
Keyword(s):  
Amino Acid ◽  
Maillard Reaction ◽  
Nutritive Value ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
High Quality ◽  
Cooking Process ◽  
Weaning Pig ◽  
And Performance

The addition of ‘high quality’ complementary feedingstuffs to the diet of the post weaning pig can positively impact on growth and lean muscle deposition. The Maillard Reaction bonds amino acid and sugar molecules together, and is one of the major pathways in the chemical changes that occur in the cooking process. Cooking of feedingstuffs has been shown to improve the digestibility and nutritive value of a diet (Pickford et al, 1992). In this study, lysine (Lys), methionine (Met) and threonine (Thr) where chemically reacted with sugar molecules to give in vitro early Maillard Reaction Products (MRP). The aim of this study was to assess what effect the addition of a solution of these MRPs to a complementary feedingstuff (Matan XL) would have on overall diet digestibility and subsequent piglet performance.

Maltol, a Maillard reaction product, exerts anti-tumor efficacy in H22 tumor-bearing mice via improving immune function and inducing apoptosis

RSC Advances ◽  
2015 ◽  
Vol 5 (123) ◽  
pp. 101850-101859 ◽  
Author(s):  
Wei Li ◽  
Xiao-min Su ◽  
Ye Han ◽  
Qi Xu ◽  
Jing Zhang ◽  
...  
Keyword(s):  
Immune Function ◽  
Maillard Reaction ◽  
Maillard Reaction Product ◽  
Tumor Bearing

The purpose of this study was to investigate the anti-hepatoma activity of maltol, a Maillard reaction product, in H22 tumor-bearing mice.

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