Maillard Reaction Product of Rare Sugar Allulose Decreases Bacteria-derived and Chemically-prepared Hydrogen Sulfide
Maillard Reaction Product of Rare Sugar Allulose Decreases Bacteria-derived and Chemically-prepared Hydrogen Sulfide
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稀有糖阿洛酮糖的美拉德反应产物减少细菌源性和化学制备的硫化氢
DOI：
10.11471/odep.2022-006
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发表时间：
2022
期刊：
影响因子：
--
通讯作者：
Yoneda M.
中科院分区：
文献类型：
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作者：
Yamamoto S;Taniguchi N;Takatori J;Hatakeyama J;Omagari S;Yamada K;Hirofuji T;Yoneda M.
目的：口腔异味与牙周病细菌如牙龈卟啉单胞菌等产生的挥发性硫化物(VSCs)有关，与许多人有关。美拉德产品用于食品工业，以减少对食品风味和口感造成干扰的硫化氢(S氢气)。在本研究中，我们计划应用美拉德反应产物来降低VSC，以满足想要快速减少口腔恶臭的患者的需求。方法：将枫糖溶液(美拉德反应产物)添加到牙龈假单胞菌超声提取液中，观察其降低VSC的效果。接下来，稀有的糖被用于美拉德反应(生成美拉德-大豆糖)，因为大豆糖不含卡路里，也不会导致龋齿。将美拉德-大麦果糖加入到牙龈假单胞菌来源和化学制备的H2 S中，观察其降低Vsc的作用。1min后，收集顶空空气，用Oral Chroma便携式气相色谱系统测定H2 S的浓度。结果：枫糖和美拉德-大麦糖均能抑制细菌衍生和化学合成的H2 S，单硫化氢钠和美拉德-大麦糖混合后似乎产生了新的物质，提示H2 S可能与美拉德-大麦糖的一个组分结合，导致H2 S挥发损失。结论：枫糖和美拉德-大麦糖均具有降低H2-S活性。Maillard-allulose与龋齿和肥胖无关，因此它可能是用于减少口腔异味的食品中的一个很好的候选者。
Purpose: Oral malodor, which concerns many people, is associated with volatile sulfur compounds (VSCs) produced by periodontopathic bacteria such as Porphyromonas gingivalis. Maillard products are used in the food industry to decrease hydrogen sulfide (H 2 S), which disturbs the flavor and taste of food. In the present study, we planned to apply Maillard reaction products for reducing VSCs to meet the needs demand of patients who want to rapidly decrease oral malodor.Methods: The effect of maple sugar solution (a Maillard reaction product) on VSC decrease was examined by adding it to sonicated extract of P. gingivalis. Next, the rare sugar allulose was used for the Maillard reaction (to generate Maillard-allulose), because allulose has no calories and does not cause dental caries. The effect of Maillard-allulose on VSC decrease was examined by adding it to P. gingivalis-derived and chemically-prepared H 2 S. After 1 min, headspace air was collected and the concentration of H 2 S was measured using the Oral Chroma portable gas chromatography system. Separately, headspace air from a mixture of sodium mono-hydrogen sulfide and Maillard-allulose was analyzed by a solid phase micro extraction method with gas chromatography-mass spectrometry.Results: Both maple sugar and Maillard-allulose decreased bacteria-derived and chemically-prepared H 2 S. New material seemed to be generated after mixing sodium mono-hydrogen sulfide and Maillard-allulose, indicating that H 2 S may have bound to a component of Maillard-allulose, resulting in loss of volatility of H 2 S.Conclusion: Both maple sugar and Maillard-allulose had H 2 S-decreasing activity. Maillard-allulose is not associated with dental caries and obesity, so it may be a good candidate for use in foods for decreasing oral malodor.