中链三酰基甘油对光照诱导葡萄糖-赖氨酸体系美拉德反应中活性氧的影响

IF 0.1 4区文学 0 LITERATURE, ROMANCE

Australian Journal of French Studies Pub Date : 2020-07-31 DOI:10.5897/ajfs2020.1971

Toyosaki Toshiyuki, Sakane Yasuhide

{"title":"中链三酰基甘油对光照诱导葡萄糖-赖氨酸体系美拉德反应中活性氧的影响","authors":"Toyosaki Toshiyuki, Sakane Yasuhide","doi":"10.5897/ajfs2020.1971","DOIUrl":null,"url":null,"abstract":"The primary objective of this study was to investigate the involvement of reactive oxygen species (ROS) in the induction of Maillard reaction in the presence of medium-chain triacylglycerols (MCTs). Light irradiation was found to induce Maillard reaction in a glucose-lysine system and led to the generation of ROS. The glucose-lysine Millard reaction was clearly inhibited by the presence of MCTs. Enhancement of this inhibitory effect by the addition of superoxide dismutase (SOD) confirmed that ROS are generated by light irradiation and that the generated superoxide anions (O2-) and hydroxy radicals (•OH) promote induction of the Maillard reaction. It is, hereby, proposed that the primary mechanism by which ROS contribute to the induction of the Maillard reaction involves the generation of •OH through the reaction of O2- and H2O2 (Haber-Weiss reaction). \n \n \n \n Key words: Medium-chain triacylglycerols (MCTs), Long-chain triacylglycerols (LCTs), saturated fatty acids, unsaturated fatty acid, superoxide dismutase (SOD), superoxide anions (O2-), hydroxy radicals (•OH).","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":"14 1","pages":"167-173"},"PeriodicalIF":0.1000,"publicationDate":"2020-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5897/ajfs2020.1971","citationCount":"1","resultStr":"{\"title\":\"Effect of medium-chain triacylglycerols on reactive oxygen species in light irradiation-induced Maillard reaction with glucose-lysine systems\",\"authors\":\"Toyosaki Toshiyuki, Sakane Yasuhide\",\"doi\":\"10.5897/ajfs2020.1971\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The primary objective of this study was to investigate the involvement of reactive oxygen species (ROS) in the induction of Maillard reaction in the presence of medium-chain triacylglycerols (MCTs). Light irradiation was found to induce Maillard reaction in a glucose-lysine system and led to the generation of ROS. The glucose-lysine Millard reaction was clearly inhibited by the presence of MCTs. Enhancement of this inhibitory effect by the addition of superoxide dismutase (SOD) confirmed that ROS are generated by light irradiation and that the generated superoxide anions (O2-) and hydroxy radicals (•OH) promote induction of the Maillard reaction. It is, hereby, proposed that the primary mechanism by which ROS contribute to the induction of the Maillard reaction involves the generation of •OH through the reaction of O2- and H2O2 (Haber-Weiss reaction). \\n \\n \\n \\n Key words: Medium-chain triacylglycerols (MCTs), Long-chain triacylglycerols (LCTs), saturated fatty acids, unsaturated fatty acid, superoxide dismutase (SOD), superoxide anions (O2-), hydroxy radicals (•OH).\",\"PeriodicalId\":8649,\"journal\":{\"name\":\"Australian Journal of French Studies\",\"volume\":\"14 1\",\"pages\":\"167-173\"},\"PeriodicalIF\":0.1000,\"publicationDate\":\"2020-07-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.5897/ajfs2020.1971\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Australian Journal of French Studies\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.5897/ajfs2020.1971\",\"RegionNum\":4,\"RegionCategory\":\"文学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"0\",\"JCRName\":\"LITERATURE, ROMANCE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Australian Journal of French Studies","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5897/ajfs2020.1971","RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"0","JCRName":"LITERATURE, ROMANCE","Score":null,"Total":0}

引用次数: 1

摘要

本研究的主要目的是研究活性氧（ROS）在中链三酰甘油（MCTs）存在下诱导美拉德反应的作用。发现光照射在葡萄糖-赖氨酸系统中诱导美拉德反应并导致ROS的产生。MCTs的存在明显抑制了葡萄糖-赖氨酸-Millard反应。通过添加超氧化物歧化酶（SOD）增强这种抑制作用证实了ROS是通过光照射产生的，并且产生的超氧化物阴离子（O2-）和羟基自由基（•OH）促进了美拉德反应的诱导。因此，提出ROS有助于诱导美拉德反应的主要机制包括通过O2-和H2O2的反应产生•OH（Haber-Weiss反应）。关键词：中链三酰甘油（MCTs）、长链三酰甘油三酯（LCTs），饱和脂肪酸、不饱和脂肪酸，超氧化物歧化酶（SOD），超氧化物阴离子（O2-），羟基自由基（•OH）。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Effect of medium-chain triacylglycerols on reactive oxygen species in light irradiation-induced Maillard reaction with glucose-lysine systems

The primary objective of this study was to investigate the involvement of reactive oxygen species (ROS) in the induction of Maillard reaction in the presence of medium-chain triacylglycerols (MCTs). Light irradiation was found to induce Maillard reaction in a glucose-lysine system and led to the generation of ROS. The glucose-lysine Millard reaction was clearly inhibited by the presence of MCTs. Enhancement of this inhibitory effect by the addition of superoxide dismutase (SOD) confirmed that ROS are generated by light irradiation and that the generated superoxide anions (O2-) and hydroxy radicals (•OH) promote induction of the Maillard reaction. It is, hereby, proposed that the primary mechanism by which ROS contribute to the induction of the Maillard reaction involves the generation of •OH through the reaction of O2- and H2O2 (Haber-Weiss reaction). Key words: Medium-chain triacylglycerols (MCTs), Long-chain triacylglycerols (LCTs), saturated fatty acids, unsaturated fatty acid, superoxide dismutase (SOD), superoxide anions (O2-), hydroxy radicals (•OH).

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Australian Journal of French Studies LITERATURE, ROMANCE-

CiteScore

0.10

自引率

0.00%

发文量

期刊介绍： The Australian Journal of French Studies is an international, fully refereed journal devoted to French literature, culture, society and history. The journal encourages new theoretical engagements and particularly welcomes interdisciplinary approaches. Articles are published in English and French. The majority of numbers are focussed on a specific theme, but numbers on miscellaneous topics will usually be published annually.