Identifying putative bioactive redox properties of maillard reaction products

美拉德反应(MR)被认为是发生在加工食品中最重要的化学反应之一。传统上，人们关注的是食品的感官质量，包括颜色、风味和质地，以及对蛋白质质量的影响。然而，最近的证据表明，在中期或后期形成的MR产品的特定成分有助于重要的抗氧化和抗炎活动，这可能会影响肠道的健康和功能。我有兴趣扩大我们关于热加工和非热技术的影响的知识，这些技术产生了具有潜在促进肠道自然防御作用的明确的磁共振产品。几乎没有努力分离MR的活性成分，这些活性成分有助于小肠的氧化还原状态，并将影响形态和功能。我的实验室以前已经在化学和基于肠道细胞的分析中证明了来自糖-氨基酸模型系统的MR产品的各种抗氧化和抗炎活性。我推测，一旦从MR混合物(MRM)中提取MR生物活性物质，就可以对肠道氧化还原生物学产生影响。这些化合物或混合物显示出通过直接清除自由基以及调节影响正常氧化还原反应的信号通路来减轻氧化应激的能力。这项工作将揭示MR与细胞氧化剂参与维持肠道功能的新机制概念。我的研究计划将积极分离在模型和完整食品系统中形成的具有抗氧化和抗炎生物活性的MR产品。我将研究潜在的机制(S)，重点是在CCo2细胞中NFR2信号的分子相互作用和参与氧化应激自然防御的基因上调。在其中获得的知识将导致与紧密连接蛋白(TJP)形态相关的进一步实验，该形态支配着肠道屏障的结构和功能完整性。意义：具有引发氧化应激能力的异种生物制剂会导致肠道功能障碍；其后果是营养吸收不良，并暴露于来自饮食的抗原或病原体。众所周知，MR产品每天从食物系统中摄取的量很大，但生物活性MR成分通过与氧化还原生物相互作用在维持肠道健康方面的化学保护潜力尚不清楚。我的计划将利用Maillard化学和肠道细胞培养模型的领先技术来解决有关MR产品的生物活性意义的问题。新的假说将得到检验，并将获得有关MRM可以保护肠道免受氧化应激影响的潜在机制的基础知识。这将导致食品工业的实际应用，并将为消费者带来好处。

The Maillard reaction (MR) is considered one of the most important chemical reactions occurring in processed foods. Traditionally, attention on MR has been given to sensory qualities of food that include color, flavor and texture and also effects on protein quality. However, recent evidence suggests that specific components of MR products formed during intermediate, or later stages, contribute to important antioxidant and anti-inflammatory activities which can influence intestinal health and function. I am interested in expanding our knowledge on the impact of thermal processing and non-thermal technologies that generate defined MR products with potential to act as promoters of intestinal natural defenses. Little effort has been given to isolate active components of MR that contribute to the redox status of the small intestine and will affect both morphology and function. My laboratory has previously demonstrated various antioxidant and anti-inflammatory activities of MR products derived from sugar-amino acid model systems in chemical and intestinal cell-based assays. I hypothesize that MR bioactives, once extracted from MR Mixtures (MRM), can impact on intestinal redox biology. These compounds, or mixtures, exhibit capacities to mitigate oxidative stress by directly scavenging radicals as well as regulating signaling pathways that impinge on normal redox responses. This work will unlock a new mechanistic concept on the involvement of MR with cellular oxidants in maintaining intestinal function. My research program will be active to isolate MR products formed in both model and intact food systems that exhibit antioxidant and anti-inflammatory bioactivity. I will study underlying mechanism(s) that focus on molecular interactions of Nfr2 signaling in Caco2 cells and the upregulation of genes involved in the natural defense of oxidative stress. Knowledge gained therein will lead to further experiments related to tight junction protein (TJP) morphology, which govern structural and functional integrity of the intestinal barrier. Significance: Xenobiotic agents that share in the capacity to elicit oxidative stress lead to intestinal dysfunction; the consequences of which are nutrient malabsorption and exposure to antigens or pathogens derived from the diet. The daily dietary intake of MR products from food systems is known to be significant, but chemoprotective potential of bioactive MR components in maintaining gut health through interactions with redox biology is not known. My program will make use of leading technologies on Maillard chemistry and intestinal cell culture models to address questions on the bioactive significance of MR products. New hypothesis will be tested and fundamental knowledge will be gained on underlying mechanisms where MRM can protect the intestine from oxidative stress. This will lead to practical applications for the food industry and will have benefits for the consumer.