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Control of the Maillard reaction by ferulic acid

Assar, Shima H.; Silvan, Jose M; del Castillo, M Dolores; Ames, Jennifer; Srey, Chou

Authors

Shima H. Assar

Jose M Silvan

M Dolores del Castillo

Jennifer Ames

Chou Srey



Abstract

This study investigated how ferulic acid (FA) affects the formation of certain Maillard reaction products (MRPs), i.e., early MRPs, fluorescent and non-fluorescent advanced glycation end products (AGEs), and melanoidins in model systems. Glycation mixtures were prepared containing soy glycinin or bovine serum albumin (final concentration 10 mg/ml) and fructose (222 mM) in 0.2% KOH in the presence or absence of FA (12.95 mM) and incubated at 60 °C for 60 min. The extent of the MR was estimated by analysis of free amino groups, the incorporation of sugar into the protein backbone as well as the formation of Nε-(carboxymethyl)lysine (CML), fluorescent AGEs (λexc = 337 nm, λem = 350-550 nm) and melanoidins (absorbance at 420 nm). Formation of CML and fluorescent AGEs was reduced by nearly 90% by the addition of FA while early MRPs and melanoidins were inhibited to a lesser extent (∼10% and 28%, respectively) compared to AGE formation. A controlled formation of early MRPs was achieved by use of FA, and it is a new finding. To the best of our knowledge, for the first time the use of FA as a reliable means of obtaining novel glycoprotein preparations containing low amounts of AGEs, with the potential to be used as functional food ingredients, is proposed. © 2011 Elsevier Ltd. All rights reserved.

Citation

Ames, J. M., Dolores Del Castillo, M., Assar, S. H., Silván, J. M., Silvan, J. M., Assar, S. H., …Ames, J. (2011). Control of the Maillard reaction by ferulic acid. Food Chemistry, 128(1), 208-213. https://doi.org/10.1016/j.foodchem.2011.03.047

Journal Article Type Article
Publication Date Sep 1, 2011
Journal Food Chemistry
Print ISSN 0308-8146
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 128
Issue 1
Pages 208-213
DOI https://doi.org/10.1016/j.foodchem.2011.03.047
Keywords glycation inhibitor, early maillard reaction products,
ferulic acid, advanced glycation end products (AGEs),
Nϵ-(Carboxymethyl)-lysine (CML), melanoidins
Public URL https://uwe-repository.worktribe.com/output/959523
Publisher URL http://dx.doi.org/10.1016/j.foodchem.2011.03.047