Radical-scavenging activity of Maillard reaction substances
Kawane, M.; Yoshiki, Y.; Okubo, K.; Tsunakawa, M.
Phytochemicals and phytopharmaceuticals: 252-260
1999
Accession: 003540449
Maillard reaction substances (MRS) may cause mutagenesis, carcinogenesis and DNA breaking. Chemiluminescence is associated with free radical formation. Soya sauce, a fermented soyabean-derived food, is rich in MRS and has been shown to exhibit chemiluminescence in the presence of reactive oxygen species. This study examined the superoxide and hydroxy radical-scavenging activity of soya sauce and measured its chemiluminescence.
PDF emailed within 1 workday: $29.90
Related References
Yajima, K.; Onodera, S.; Takeda, Y.; Kato, I.; Shiomi, N. 2007: Improved Radical Scavenging Activity of .BETA.-Lactoglobulin-xylobiose Modified by the Maillard Reaction Journal of Applied Glycoscience 54(3): 165-168Yamabe, N.; Song, K.Il.; Lee, W.; Han, I-Ho.; Lee, J.Hwan.; Ham, J.; Kim, S-Nam.; Park, J.Hill.; Kang, K.Sung. 2012: Chemical and Free Radical-scavenging Activity Changes of Ginsenoside Re by Maillard Reaction and Its Possible Use as a Renoprotective Agent Journal of Ginseng Research 36(3): 256-262
Murakami, M.S.igeeda, A.D.njo, K.Y.maguchi, T.T.kamura, H.M.toba, T. 2002: Radical-scavenging activity and brightly colored pigments in the early stage of the Maillard reaction Journal of food science 67(1): 93-96
Qian Sun; Yongkang Luo 2011: Effect of Maillard reaction conditions on radical scavenging activity of porcine haemoglobin hydrolysatesugar model system International Journal of Food Science and Technology 46(2): 358-364
Summa, C.; McCourt, J.; Cämmerer, B.; Fiala, A.; Probst, M.; Kun, S.; Anklam, E.; Wagner, K.-H. 2008: Radical scavenging activity, anti-bacterial and mutagenic effects of cocoa bean Maillard reaction products with degree of roasting Molecular Nutrition and Food Research 52(3): 342-351
Nishino, T.; Shibahara-Sone, H.; Kikuchi-Hayakawa, H.; Ishikawa, F. 2000: Transit of radical scavenging activity of milk products prepared by Maillard reaction and Lactobacillus casei strain Shirota fermentation through the hamster intestine Journal of Dairy Science 83(5): 915-922
Pignatelli, B.; Malaveille, C.; Friesen, M.; Hautefeuille, A.; Bartsch, H.; Piskorska, D.; Descotes, G. 1987: Synthesis, structure-activity relationships and a reaction mechanism for mutagenic N-nitroso derivatives of glycosylamines and Amadori compounds - model substances for N-nitrosated early Maillard reaction products - Synthèse, corrélations structure-activité et mécanisme de réaction pour les dérivés N-nitrosés mutagènes des glycosylamines et les composés d'Amadori - Substances modèles pour les produits N-nitrosés de la réaction de Maillard Food and Chemical Toxicology 25(9): 669-680
Morales, F.; Jimenez-Perez, S. 2001: Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence Food chemistry 72(1): 119-125
Maillard, M.N.; Billaud, C.; Chow, Y.N.; Ordonaud, C.; Nicolas, J. 2007: Free radical scavenging, inhibition of polyphenoloxidase activity and copper chelating properties of model Maillard systems LWT Food Science and Technology 40(8): 1434-1444
Yen, G.C.; Hsieh, P.P. 1995: Antioxidative activity and scavenging effects on active oxygen of xylose-lysine maillard reaction products Journal of the Science of Food and Agriculture 67(3): 415-420
Yen, G.C.; Lee, T.C. 1986: Mutagen formation in the reaction of Maillard browning products, 2-acetylpyrrole and its analogues, with nitrite - Formation de substances mutagènes lors de la réaction avec le nitrite de l'acétyle-2-pyrrole et de ses dérivés, produits de la réaction de Maillard Food and Chemical Toxicology 24(12): 1303-1308
Bortolomeazzi,R.; Verardo,G.; Liessi,A.; Callea,A. 2010: Formation of dehydrodiisoeugenol and dehydrodieugenol from the reaction of isoeugenol and eugenol with DPPH radical and their role in the radical scavenging activity Food Chemistry 8(2): 256-265
Bortolomeazzi, R.; Verardo, G.; Liessi, A.; Callea, A. 2010: Formation of dehydrodiisoeugenol and dehydrodieugenol from the reaction of isoeugenol and eugenol with DPPH radical and their role in the radical scavenging activity Food Chemistry 118(2): 256-265
Pignatelli, B.; Malaveille, C.; Friesen, M.; Hautefeuille, A.; Bartsch, H.; Piskorska, D.; Descotes, G. 1987: Synthesis, structure-activity relationships and a reaction mechanism for mutagenic N-nitroso derivatives of glycosylamines and Amadori compounds--model substances for N-nitrosated early Maillard reaction products Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association 25(9): 669-680
Chen, X.-M.; Kitts, D.D. 2008: Antioxidant activity and chemical properties of crude and fractionated Maillard reaction products derived from four sugar-amino acid Maillard reaction model systems Annals of the new York Academy of Sciences 1126: 220-224
Csicsor, A.; Tombácz, E. 2022: Screening of Humic Substances Extracted from Leonardite for Free Radical Scavenging Activity Using DPPH Method Molecules 27(19)
Mukai, K.; Tokunaga, A.; Itoh, S.; Kanesaki, Y.; Ohara, K.; Nagaoka, S.-I.; Abe, K. 2007: Structure-activity relationship of the free-radical-scavenging reaction by vitamin e (alpha-, beta-, gamma-, delta-Tocopherols) and ubiquinol-10: pH dependence of the reaction rates Journal of Physical Chemistry. B 111(3): 652-662
Hirakawa, A.; Aoyagi, K.; Nakajima, M.; Kikuchi, S.; Ohba, S.; Yamagata, K. 2008: Role of plasma protein and low-molecular weight substances in the change of hydroxyl radical scavenging activity in hemodialysis patients Journal of Clinical Biochemistry and Nutrition 42(2): 111-117
Amić, D.; Stepanić, V.šn.; Lučić, B.; Marković, Z.; Dimitrić Marković, J.M. 2013: PM6 study of free radical scavenging mechanisms of flavonoids: why does O-H bond dissociation enthalpy effectively represent free radical scavenging activity? Journal of Molecular Modeling 19(6): 2593-2603
Polásek, M.; Skála, P.; Opletal, L.ír.; Jahodár, L. 2004: Rapid automated assay of anti-oxidation/radical-scavenging activity of natural substances by sequential injection technique (SIA) using spectrophotometric detection Analytical and Bioanalytical Chemistry 379(5-6): 754-758