Author(s): RuizRoca B, Navarro MP, Seiquer I
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Abstract Model Maillard reaction products were generated by heating glucose-lysine mixtures (GL) at 150 degrees C for different times (15, 30, 60, and 90 min). Samples were characterized by free lysine, browning, and UV-visible spectra and assessed for antioxidant properties, metal chelating ability, and effects on mineral absorption across Caco-2 monolayers. It was found that the capacity to retard lipid peroxidation in a model linoleic acid emulsion system increased with heating time up to 60 min and then leveled off, whereas the scavenging activity toward 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radicals increased in early periods of the reaction (15 and 30 min of heating) and decreased thereafter. The iron binding affinity of the different samples was not correlated with antioxidant properties, and iron transport in Caco-2 cells was unchanged between samples. On the contrary, copper chelating activity showed significant correlation with free radical scavenging activity and with copper absorption across intestinal cells. It can be concluded that severe heat treatment of GL mixtures maintained the ability to reduce lipid peroxidation but decreased the free radical scavenging activity. Moreover, antiradical activity, copper chelation ability, and positive effects on copper absorption were correlated and associated to compounds formed at early stages of the Maillard reaction.
This article was published in J Agric Food Chem
and referenced in Journal of Molecular and Genetic Medicine