メイラード反応による活性酸素の生成と消去

• 早瀬 文孝

  明治大学農学部農芸化学科

書誌事項

タイトル別名

• Production and Scavenging of Active Oxygen Species by Maillard Reaction.
• 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

抄録

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.

収録刊行物

• 日本油化学会誌

  日本油化学会誌 46 (10), 1137-1145, 1997

  公益社団法人 日本油化学会

キーワード

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

詳細情報

• CRID: 1390282679069137920
• NII論文ID: 10002273760
• NII書誌ID: AN10512582
• DOI: 10.5650/jos1996.46.1137
• COI: 1:CAS:528:DyaK2sXmvVyjsLs%3D
• ISSN: 18841996
• ISSN: 13418327
• NDL書誌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
• 本文言語コード: ja
• データソース種別:
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