[Antioxidant properties of products of the interaction of amino acids with carbohydrates under conditions of the Maillard reaction].
The paper deals with the study of the conditions of Maillard reaction proceeding for fish, meat-bone or soy-bean meal proteins with glucose or lactose as well as this reaction products antioxidative properties in the simulated system of methyloleate thermal oxidation and lipids peroxidation in chickens liver tissue homogenates with E-hypovitaminosis in vitro. It has been proved that antiradical activity of protein capronates, the products of Maillard reaction, with carbohydrates and their effect on the lipid peroxidation in the chicken liver homogenates in vitro has a dose-dependent character and is determined by the relationship between melanoids polymerized pigments and lipid peroxidation endogenous products in the preparations under study. The absence of correlation between lipids peroxidation inhibition level in homogenates and antioxidant activity of the studied preparations in the methyloleate simulated system has been presented that is very significant under sampling of the antioxidant preparations.
Kaytka
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Donchenko
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D000596:Amino Acids / Q000737:chemistry*; D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D005947:Glucose / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D007773:Lactates / Q000737:chemistry*; D019344:Lactic Acid; D015227:Lipid Peroxidation / Q000502:physiology; D009829:Oleic Acids / Q000737:chemistry; D010084:Oxidation-Reduction; D014811:Vitamin E Deficiency / Q000378:metabolism
D000596:Amino Acids; D000975:Antioxidants; D007773:Lactates; D009829:Oleic Acids; D019344:Lactic Acid; C005576:methyl oleate; D005947:Glucose