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.
| Original language | English |
|---|---|
| Pages (from-to) | 5242-5247 |
| Number of pages | 6 |
| Journal | Journal of the Science of Food and Agriculture |
| Volume | 98 |
| Issue number | 14 |
| DOIs | |
| Publication status | Published - 2018 Nov 1 |
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Keywords
- alcoholic solution
- antimutation
- antioxidation
- Maillard reaction products
ASJC Scopus subject areas
- Biotechnology
- Food Science
- Agronomy and Crop Science
- Nutrition and Dietetics
Cite this
Effects of Maillard reaction products in a glucose–glycine alcoholic solution on antioxidative and antimutagenic activities. / Ko, Chih Yuan; Chen, Xiao Yu; Chang, Wen Chang; Zeng, Yi Ming; Lin, Ru Hai; Zhang, Xiao Bin; Wu, James Swi Bea; Shen, Szu Chuan.
In: Journal of the Science of Food and Agriculture, Vol. 98, No. 14, 01.11.2018, p. 5242-5247.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Effects of Maillard reaction products in a glucose–glycine alcoholic solution on antioxidative and antimutagenic activities
AU - Ko, Chih Yuan
AU - Chen, Xiao Yu
AU - Chang, Wen Chang
AU - Zeng, Yi Ming
AU - Lin, Ru Hai
AU - Zhang, Xiao Bin
AU - Wu, James Swi Bea
AU - Shen, Szu Chuan
PY - 2018/11/1
Y1 - 2018/11/1
N2 - 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.
AB - 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.
KW - alcoholic solution
KW - antimutation
KW - antioxidation
KW - Maillard reaction products
UR - http://www.scopus.com/inward/record.url?scp=85054063347&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85054063347&partnerID=8YFLogxK
U2 - 10.1002/jsfa.9062
DO - 10.1002/jsfa.9062
M3 - Article
C2 - 29645274
AN - SCOPUS:85054063347
VL - 98
SP - 5242
EP - 5247
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
SN - 0022-5142
IS - 14
ER -