Identifying putative bioactive properties of maillard reaction products with definable health benefits

美拉德反应（MR）有助于加工食品众所周知的色、香、味特性。源自MR中期产物的羰基化合物也可以代表晚期糖基化终产物（AGEs）的饮食来源前体；后者被认为可能有助于体内的糖氧化和氮氧化应激。一些研究（包括我的实验室）发现，肠道中MR成分具有很强的抗氧化和潜在的抗炎活性，这表明它对肠道健康有积极作用。后期MRPs（如类黑素）在食物系统中具有重要的抗氧化活性，当存在于体内时，主要定位于肠道并排出体外。我们的工作表明，MR代表了一种现实的功能性食品成分，可以从简单的模型系统中获得，也可以从更复杂的加工食品中获得，如咖啡冲泡和烘焙产品。本研究计划的总体重点将是继续我们的工作，在分子特征的结构分析的基础上，将许多美拉德反应产物（MRPs）的物理化学性质与与肠道健康相关的推定（例如抗氧化、促氧化、抗炎、细胞毒性）活性联系起来。该研究计划和相关项目将建立在重要的多学科科学专业知识之上，具有学术和工业价值。预计将有多达6名HQPs（3名研究生和3名本科生）接受项目培训，这些项目将有助于确定食品中普遍存在的MRPs的风险-收益理解。

The Maillard Reaction (MR) contributes to the well-known color, aroma- and taste-properties of processed foods. Carbonyl compounds derived from intermediate-stage products of the MR can also represent diet-derived precursors of advanced glycation end-products (AGEs); the latter of which are thought to potentially contribute to glycoxidative and nitroxidative stresses in vivo. Some studies (including my laboratory) have found strong antioxidant and potential anti-inflammatory activity of MR components in the gut, suggesting a positive role in gut health. Later stage MRPs (e.g. melanoidins) have important antioxidant activity in food systems, and when present in vivo are largely localized to the intestine and excreted. Our work has shown that the MR represents a realistic functional food component that can be derived in simple model systems or from more complex processed food products, such as coffee brews and baked products. The overall focus of this research program will be to continue our work on relating the physico-chemical properties of many Maillard reaction products (MRPs), based on structural analysis of molecular characteristics, with putative (e.g. antioxidant, prooxidant, anti-inflammatory, cytotoxicity) activities that are germane to intestinal health. The research program and related projects will build on significant multidisciplinary scientific expertise and have both academic and industrial value. It is anticipated that up to 6 HQPs (3 graduate students and 3 undergraduate students) will be trained on projects that will contribute to defining a risk-benefit understanding of the ubiquitous presence of MRPs in foods.