Effects of Maillard reaction products in a glucose–glycine alcoholic solution on antioxidative and antimutagenic activities

Chih Yuan Ko, Xiao Yu Chen, Wen Chang Chang, Yi Ming Zeng, Ru Hai Lin, Xiao Bin Zhang, James Swi Bea Wu, Szu Chuan Shen

Research output: Contribution to journalArticle

1 Citation (Scopus)

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 languageEnglish
Pages (from-to)5242-5247
Number of pages6
JournalJournal of the Science of Food and Agriculture
Volume98
Issue number14
DOIs
Publication statusPublished - 2018 Nov 1

Fingerprint

Maillard Reaction
antimutagenic activity
Maillard reaction products
alcohol abuse
antioxidant activity
marinating
Ethanol
nitroquinolines
ethanol
4-Nitroquinoline-1-oxide
Sulfonic Acids
Poisons
sulfonic acid
testing
Mutagens
Cooking
Wine
beers
neutralization
Heating

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 journalArticle

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. / Effects of Maillard reaction products in a glucose–glycine alcoholic solution on antioxidative and antimutagenic activities. In: Journal of the Science of Food and Agriculture. 2018 ; Vol. 98, No. 14. pp. 5242-5247.
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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.",
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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

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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.

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