Production and Scavenging of Active Oxygen Species by Maillard Reaction.

• HAYASE Fumitaka

  Department of Agricultural Chemistry, Meiji University

Bibliographic Information

Other Title

• メイラード反応による活性酸素の生成と消去
• メイラード ハンノウ ニヨル カッセイ サンソ ノ セイセイ ト ショウキョ

Abstract

Maillard reaction is one of the most important reactions in chemical changes of food components during storage and processing of foods. The reaction is known to proceed nonenzymatically, progressing also in vivo as well as soil. The Maillard reaction can be classified by mechanisms involving oxidative and non-oxidative reactions. The oxidative reaction leads to the generation of advanced glycation end products (AGEs) via precursors by the autoxidation of glucose and subsequent glycoxidation with the formation of active oxygen species. Deoxyosones such as 3-deoxyglucosone (3DG) are thought to be formed by the non-oxidative reaction followed by the formation of AGEs.On the other hand, melanoidins, one of AGEs, have a strong scavenging activity against active oxygen species, e.g. hydroxyl radicals, hydrogen peroxides and superoxides. The scavenging of active oxygen species by melanoidins seems to be significant for explanation of the appearance of the antioxidative and desmutagenic activities.

Journal

• Journal of Japan Oil Chemists' Society

  Journal of Japan Oil Chemists' Society 46 (10), 1137-1145, 1997

  Japan Oil Chemists' Society

Keywords

• Maillard reaction
• advanced glycation end products
• active oxygen species
• Melanoidins
• 3-deoxyglucosone

Details

• CRID: 1390282679069137920
• NII Article ID: 10002273760
• NII Book ID: AN10512582
• DOI: 10.5650/jos1996.46.1137
• COI: 1:CAS:528:DyaK2sXmvVyjsLs%3D
• ISSN: 18841996
• ISSN: 13418327
• NDL BIB ID: 4324213
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4324213
• Web Site: https://www.jstage.jst.go.jp/article/jos1996/46/10/46_10_1137/_pdf
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed