Production and use of Maillard products as oxidative stress modulators.
The Maillard reaction (MR) involves the reaction of carbonyl groups of monosaccharides or polysaccharides and amino groups of amino acids or proteins. There is increasing recognition of the role of the MR in food science and technology. The MR plays an important role in the development of color, aroma, texture, and nutritional value of food products. This review is mainly focused on the preparation of model MR product (MRP) of amino acid/monosaccharides and protein/polysaccharide, antioxidant effects of amino-sugar MRPs and protein-polysaccharide Maillard-type neoglycoproteins, and safety issues related to both types of the MRPs.
Jing
Hao
H
Department of Bioscience and Biotechnology, Faculty of Agricultural Sciences, Shinshu University, Nagano, Japan.
Nakamura
Soichiro
S
D000596:Amino Acids / Q000378:metabolism / Q000494:pharmacology; D000818:Animals; D000975:Antioxidants / Q000494:pharmacology; D005524:Food Technology; D006023:Glycoproteins / Q000378:metabolism / Q000494:pharmacology; D015416:Maillard Reaction; D009005:Monosaccharides / Q000378:metabolism / Q000494:pharmacology; D009753:Nutritive Value; D018384:Oxidative Stress / Q000187:drug effects*; D011134:Polysaccharides / Q000378:metabolism / Q000494:pharmacology; D011506:Proteins / Q000378:metabolism / Q000494:pharmacology
D000596:Amino Acids; D000975:Antioxidants; D006023:Glycoproteins; D009005:Monosaccharides; D011134:Polysaccharides; D011506:Proteins