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

点击翻译按钮获取中文摘要

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.