Effects of Maillard reaction products in a glucose–glycine alcoholic solution on antioxidative and antimutagenic activities
Rattachement africain : cn, tw. Niveau de preuve : code pays fourni par la source.
Le résumé fourni par la source
Abstract BACKGROUND Marinating meat with alcohol, such as wine and beer, is a common culinary practice in cultures worldwide. In this study we use a model marination solution comprising 0.2 mol L−1 glucose–0.2 mol L−1 glycine buffered to pH 4.3 containing either 0 or 50% ethanol and mimicked the cooking process by heating for 12 h. Antioxidative and antimutagenic characteristics of Maillard reaction products (MRPs) were investigated. Reducing power, antioxidant activity (ferrous ion chelating ability), and free radical neutralization ability generated from 1,1‐diphenyl‐2‐pichrylhydrazyl and 2,2′‐azino‐bis(3‐ethylbenzthiazoline‐6‐sulfonic acid) were determined. Ames testing was performed. RESULTS Results indicate that MRPs from aqueous and alcoholic solution exhibit four antioxidative assays in a dose‐dependent manner from 0.16 to 10.00 mg mL−1. However, MRPs from the alcoholic model were superior. In Ames testing, MRPs from both models are neither toxic nor mutagenic at the test concentrations of 0.63–10.00 mg/plate. However, MRPs from the alcoholic model exhibited a higher inhibitory effect on the direct‐acting mutagen 4‐nitroquinoline‐N‐oxide compared with the aqueous model. This result is consistent with the observation that MRPs with higher antioxidative capacity exhibit superior antimutagenic activity, suggesting that there are more different products in the alcoholic model. CONCLUSION Our results add to the current knowledge about the antioxidative and antimutagenic properties of MRPs arising when food is cooked in the presence of ethanol. © 2018 Society of Chemical Industry
Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.
Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé ; titre concordant.
- Titre Crossref
- Effects of Maillard reaction products in a glucose–glycine alcoholic solution on antioxidative and antimutagenic activities
- Date Crossref
- 01/06/2018
- Éditeur
- Wiley
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
-
Fujian Medical University Clinical Center for Molecular Diagnosis and Therapy pays non établi dans la noticeUniversité ou école supérieure
-
Quanzhou Normal University pays non établi dans la noticeUniversité ou école supérieure
-
The 180th Hospital of PLA pays non établi dans la noticeÉtablissement de santé
-
Second Affiliated Hospital of Fujian Medical University pays non établi dans la noticeÉtablissement de santé
-
National Taiwan University of Science and Technology Graduate Institute of Food Science and Technology pays non établi dans la noticeUniversité ou école supérieure
-
National Taiwan University pays non établi dans la noticeUniversité ou école supérieure
-
National Taiwan Normal University Department of Human Development and Family Studies pays non établi dans la noticeUniversité ou école supérieure
-
Respiratory Medicine Center of Fujian Province Quanzhou China pays non établi dans la noticeInstitution
Clinical Center for Molecular Diagnosis and Therapy — Fujian Medical University, Quanzhou Normal University et The 180th Hospital of PLA, avec 5 autres affiliations.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.