Formation of new mutagens by the Maillard reaction and its inhibition by edible plant components

美拉德反应形成新诱变剂及其可食用植物成分的抑制作用

• 批准号: 13680153
• 负责人: KINAE Naohide
• 金额: $ 1.54万
• 依托单位: University of Shizuoka
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2001
• 资助国家: 日本
• 起止时间: 2001 至 2002
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-13680153/
• 关键词: Maillard Reaction; Reducing sugar; Amino acid; Creatinine; Mutagenicity; Antimutagenicity; MeIQx; PhIP; カテキン; 活性酵素; ヘテロサイクリックアミン; フラボノイド; 茶抽出物

When a mixture of reducing sugar, amino acid and creatinine was incubated under physiological conditions (pH7.4, 37℃), several mutagens were formed. By analysis with LC-MS, two heterocyclic amines (MeIQx and PhIP) were isolated. This is a new information so far. The presence of active oxygen and metal ion promoted the Maillard reaction, but there was no correlation between incubation time and the mutagenic activity. The addition of plant components including tea catechins retarded the formation of these mutagenic compounds. There results show that a valance of daily food is very important to decrease cancer incidence.

在生理条件下(pH7.4，37℃)，将还原糖、氨基酸和肌酐混合培养，可产生多种诱变剂。经LC-MS分析，分离得到两个杂环胺(MeIQx和PhIP)。这是目前为止的新信息。活性氧和金属离子的存在促进了美拉德反应，但孵育时间与诱变活性无相关性。添加包括茶儿茶素在内的植物成分可以延缓这些诱变化合物的形成。结果表明，合理的日常饮食对于降低癌症发病率是非常重要的。

项目成果

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木苗直秀: "沢ワサビの機能性を考える"FFI ジャーナル. 7 (2001)

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