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

识别具有明确健康益处的美拉德反应产物的假定生物活性特性

• 批准号: 38349-2011
• 负责人: Kitts, David
• 金额: $ 3.42万
• 依托单位: University of British Columbia
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2013
• 资助国家: 加拿大
• 起止时间: 2013-01-01 至 2014-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=521497
• 关键词: Identifying; putative; bioactive; properties; maillard

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.

美拉德反应（MR）有助于加工食品的众所周知的颜色，香气和味道特性。羰基化合物来自中间阶段的产品的MR也可以代表饮食来源的前体的晚期糖基化终产物（AGEs），后者被认为是潜在的促进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，MR成分在肠道中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的作用。晚期MRP（例如类黑精）在食物系统中具有重要的抗氧化活性，并且当存在于体内时，主要定位于肠道并排泄。我们的工作表明，MR代表了一个现实的功能性食品成分，可以在简单的模型系统或更复杂的加工食品，如咖啡酿造和烘焙产品。该研究计划的总体重点将是继续我们的工作，基于分子特征的结构分析，将许多美拉德反应产物（MRPs）的物理化学性质与肠道健康密切相关的推定（例如抗氧化剂，促氧化剂，抗炎，细胞毒性）活动联系起来。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的基础上，具有学术和工业价值。预计多达6名HQP（3名研究生和3名本科生）将接受培训，这些培训将有助于确定对食品中普遍存在的MRPs的风险-效益理解。