Antioxidant and antimicrobial activity of Maillard reaction products from xylan with chitosan/chitooligomer/glucosamine hydrochloride/taurine model systems

Controllable drug release from nano-layered hollow carrier by non-human enzyme

Natural polymers are widely used in biomedical applications because of their numerous effects. Especially, plant-derived natural polymers extracted from cell walls, especially wood, which is abundant, inexpensive and nontoxic to cells, have high mechanical strength to retain their turgor pressure. Plant-derived polymers are also unaffected by enzymes present in the human body, having a strong possibility to create a polymeric structure that releases drugs only exactly where needed. Therefore, plant-derived polymers are suitable for use in drug delivery systems (DDS) as they have durability with few drug leakage issues in the body. Here, to improve drug incorporation and release efficiency, we prepared a multilayer nanofilm from tannic acid (TA) and lignin extracted from plants and wood. We used a strategy involving film degradation by tannase and laccase, which are not present in humans, to depolymerize TA and lignin, respectively. The TA and lignin film was highly stable for 7 days at pH 3-7 and was readily degraded after enzyme treatment. We also observed controllable drug release and anticancer effect from the TA and lignin hollow carriers depending on enzymatic activity. By taking advantage of plant-derived polymers and non-toxic enzymatic reactions, we have demonstrated the film growth and degradation mechanism in depth and explored their use in a smart DDS with easily controlled release kinetics, which is useful as a DDS platform.

Design of hybrid molecular brushes with reversible surface adaptability on exposure to specific solvents

Hybrid molecular brushes (HMBs) are macromolecules made of a linear backbone and polymeric side chains that differ in their chemical nature. The authors developed a new method of synthesis of HMB with chitosan (CHI) backbone. In the first step, chitosan-graft-polylactide (CHI-g-PLA) was synthesized by interfacial ring opening polymerization of lactide initiated from CHI. CHI-g-PLA is characterized for its molecular weight and structure. In the second step, polyvinylpyrrolidone (PNVP) or polyacrylamide (PAAm) is grafted by radical polymerization from the CHI in CHI-g-PLA to form CHI-g-PLA-g-PNVP and CHI-g-PLA-g-PAAm. This results in the formation of HMB, with hydrophobic PLA and hydrophilic PNVP or PAAm side chains grafted to CHI. The chemical structure and thermal behavior of the HMBs are characterized. The morphology of CHI-g-PLA as well as the HMBs is determined using atomic force microscopy (AFM). Both the HMBs tethered to separate surfaces exhibit reversible switching between the hydrophilic and hydrophobic polymers on exposure to specific solvents. This is studied by AFM and water contact angle measurements. Hence, the authors developed a method for synthesis of HMB that can be applied for surface modification.

Analysis of carbohydrates and glycoconjugates by matrix-assisted laser desorption/ionization mass spectrometry: An update for 2013-2014

This review is the eighth update of the original article published in 1999 on the application of Matrix-assisted laser desorption/ionization mass spectrometry (MALDI) mass spectrometry to the analysis of carbohydrates and glycoconjugates and brings coverage of the literature to the end of 2014. Topics covered in the first part of the review include general aspects such as theory of the MALDI process, matrices, derivatization, MALDI imaging, fragmentation, and arrays. The second part of the review is devoted to applications to various structural types such as oligo- and poly- saccharides, glycoproteins, glycolipids, glycosides, and biopharmaceuticals. Much of this material is presented in tabular form. The third part of the review covers medical and industrial applications of the technique, studies of enzyme reactions, and applications to chemical synthesis. © 2018 Wiley Periodicals, Inc. Mass Spec Rev 37:353-491, 2018.

Preparation and Application of Phosphorylated Xylan as a Flocculant for Cationic Ethyl Violet Dye

In this study, phosphorylated birchwood xylan was produced under alkali conditions using trisodium trimetaphosphate. Three single-factor experiments were used to explore the influences of time, temperature, and the molar ratio of trisodium trimetaphosphate to xylan on the degree of substitution (DS) and charge density of xylan. The response surface methodology was used to explore the interaction of these three factors. Phosphorylated xylan with a maximum DS of 0.79 and a charge density of -3.40 mmol/g was produced under the optimal conditions of 80 °C, 4 h, and a molar ratio of xylan/sodium trimetaphosphate (STMP) of 1/3. Fourier transform infrared (FTIR), ascorbic acid method analyses, and inductively coupled plasma⁻atomic emission spectrometer (ICP-AES) analyses confirmed that the phosphate groups were successfully attached to xylan. Thermogravimetric analysis confirmed that phosphorylated xylan was less stable than birchwood xylan. Furthermore, the phosphorylated xylan was applied as a flocculant for removing ethyl violet dye from a simulated dye solution. The results indicated that more than 95% of the dye was removed from the solution. The theoretical and experimental values of charge neutralization for the dye removal were close to one another, confirming that charge neutralization was the main mechanism for the interaction of dye and phosphorylated xylan. The impacts of salts on the flocculation efficiency of phosphorylated xylan were also analyzed.

Antioxidant activity and inhibitory effects of 2-hydroxy-3-methylcyclopent-2-enone isolated from ribose-histidine Maillard reaction products on aldose reductase and tyrosinase

This study aimed to better understand the functional properties of ribose and 20 amino acid Maillard reaction products (MRPs). The ABTS⁺ radical scavenging ability of the ribose-20 amino acid MRPs was evaluated. Among the MRPs, ribose-histidine MRPs (RH-MRPs) showed the highest inhibitory activities on the ABTS⁺ radical scavenging ability, aldose reductase (AR), and tyrosinase compared to other MRPs. Functional compounds with antioxidant and AR inhibitory activities have been recognized as an important strategy in the prevention and treatment of diabetic complications, and the search for tyrosinase inhibitors is important for the treatment of hyperpigmentation, development of skin-whitening agents, and use as preservatives in the food industry. On this basis, we sought to isolate and identify compounds with inhibitory activities against AR and tyrosinase. RH-MRPs were heated at 120 °C for 2 h and fractionated using four solvents: methylene chloride (MC), ethyl acetate, n-butanol, and water. The highest inhibitions were found in the MC fraction. The two compounds from this fraction were purified by silica gel column and preparative thin layer chromatography, and identified as 2-hydroxy-3-methylcyclopent-2-enone and furan-3-carboxylic acid. AR inhibition, tyrosinase inhibition, and ABTS⁺ scavenging (IC₅₀) of 2-hydroxy-3-methylcyclopent-2-enone were 4.47, 721.91 and 9.81 μg mL^-1, respectively. In this study, inhibitory effects of 2-hydroxy-3-methylcyclopent-2-enone isolated from RH-MRP were demonstrated on AR, tyrosinase, and its antioxidant activity for the first time. RH-MRP and its constituents can be developed as beneficial functional food sources and cosmetic materials and should be investigated further as potential functional food sources.

Ultrafiltration and thermal processing effects on Maillard reaction products and biological properties of date palm sap syrups (Phoenix dactylifera L.)

The effect of ultrafiltration process and temperature concentration on MRPs content and antioxidant, antimicrobial and cytotoxic properties of date palm sap syrups were investigated. MRPs were analyzed by HPLC. Antioxidant activity was evaluated by reducing power and DPPH free radical and H₂O₂ scavenging activities. Antimicrobial activity was evaluated by the agar disk diffusion method. In vitro cytotoxic activity was examined by cell proliferation assay. Date sap syrups displayed strong antioxidant activities which are correlated 5HMF and 2F contents. In addition, concentration at 100 °C, unlike ultrafiltration process, enhanced significantly the antioxidant activities sap syrups and total phenolic contents. The antimicrobial activities showed marked activity against S. enterica, P. aeruginosa, S. aureus, L. monocytogenes with an inhibition zone of 21, 34, 27 and 34 mm respectively. Cytotoxicity assays showed that sap syrups can inhibit the proliferation of HeLa cell lines at high concentration.

In vitromembrane damage induced by half-fin anchovy hydrolysates/glucose Maillard reaction products and the effects on oxidative statusin vivo

Through induced H₂O₂generationin vitro, HAHp(9.0)-G MRPs increased the antioxidant status in normal mice after short-term intake.

Chemical properties of commercially available honey species and the functional properties of caramelization and Maillard reaction products derived from these honey species

The chemical parameters and the functionalities of six monofloral honeys of different botanical and geographical origins were investigated. Vitamins B₁, B₂, and C and the protein content of majority of honeys were distinguishable from general honey. Honeys not only were rich in a variety of functional components like flavonoids but also had strong anti-oxidant activities, scavenging activities against ROS, and anti-hypertensive and anti-allergic activities. Honeys were heated at 100 °C for 24 h and their browning intensity during heating process was observed to vary with botanical origin. The functional properties of caramelization and maillard reaction (MR) products derived from honeys during heating were evaluated. The browning of honeys progressed regardless of honey species. Anti-oxidant activities and scavenging activities against superoxide and DPPH radicals of products drastically increased, but ACE and hyaluronidase activities gradually decreased with passage of heating time. It concluded that the products, mainly melanoidins, produced simultaneously to browning process in caramelization and MR contributed to the expression of its useful function.

Tracking the behavior of Maillard browning in lysine/arginine-sugar model systems under high hydrostatic pressure

BACKGROUND

High-pressure processing is gaining popularity in the food industry. However, its effect on the Maillard reaction during high-pressure-assisted pasteurization and sterilization is not well documented. This study aimed to investigate the effects of high hydrostatic pressure on the Maillard reaction during these processes using amino acid (lysine or arginine)-sugar (glucose or fructose) solution models.

RESULTS

High pressure retarded the intermediate and final stages of the Maillard reaction in the lysine-sugar model. For the lysine-glucose model, the degradation rate of Amadori compounds was decelerated, while acceleration was observed in the arginine-sugar model. Increased temperature not only accelerated the Maillard reaction over time but also formed fluorescent compounds with different emission wavelengths. Lysine reacted with the sugars more readily than arginine under the same conditions. In addition, it was easier for lysine to react with glucose, whereas arginine reacted more readily with fructose under high pressure.

CONCLUSION

High pressure exerts different effects on lysine-sugar and arginine-sugar models. © 2017 Society of Chemical Industry.

Antimicrobial and antioxidant capacity of glucosamine-zinc(II) complex via non-enzymatic browning reaction

Coordination compounds play an important role in the life process, and have been widely used in food, cosmetics and pharmaceutical industry. Herein, we have developed a novel kind of glucosamine-zinc(II) complex (GlcN-ZC) for food additive using non-enzymatic browning reaction. The GlcN-ZC was characterized by FTIR and XRD. Moreover, UV absorbance changes, browning intensity, fluorescence changes, antioxidant activity and antimicrobial assessment of GlcN-ZC were also evaluated. Results showed the GlcN-ZC intermediate compounds were accumulated in non-enzymatic browning while prolonging heating time and melanoidins were produced in the final stage. The fluorescence changes confirmed that fluorophores were formed during the non-enzymatic reaction and fluorescence intensity reached a maximun at 60 min. The highest radical scavenging activity of GlcN-ZC formed after 180 min of heating was 79.2%. Furthermore, GlcN-ZC exhibited excellent antibacterial activity against E. coli and S. aureus. Therefore, GlcN-ZC can be used as a novel promising additive in the food industry.

Hot water extracts of pressure-roasted dried radish attenuates hepatic oxidative stress via Nrf2 up-regulation in mice fed high-fat diet

This study investigated the effect of pressure-roasted dried radish (PRDR) against oxidative stress. To prepare PRDR extract, dried radish (DR) was pressure-roasted, boiled, and then freeze-dried. Mice fed a chow diet with oral administration of distilled water (DW) (normal group) or a high-fat diet with DW (control, CON group), DR (DR group, 237 mg/kg bw/day), or PRDR (PRDR group, 237 mg/kg bw/day) (n = 8 each group) for 12 weeks. Hepatic lipid peroxidation level in the DR and PRDR groups was lower than that in the CON group, whereas hepatic glutathione level in these groups was higher (p < 0.05). Hepatic expression of nuclear factor (erythroid-derived 2)-like 2 and its related antioxidant enzymes such as catalase, glutathione S-transferase, and peroxidases was the highest in the PRDR group (p < 0.05). It is apparent that radish attenuate oxidative stress and the process of pressure roasting might contribute positively to this effect.

Antioxidant and chelating capacity of Maillard reaction products in amino acid-sugar model systems: applications for food processing

BACKGROUND

Maillard reaction products (MRP) have gained increasing interest owing to their both positive and negative effects on human health. Aqueous amino acid-sugar model systems were studied in order to evaluate the antioxidant and chelating activity of MRP under conditions similar to those of food processing. Amino acids (cysteine, glycine, isoleucine and lysine) combined with different sugars (fructose or glucose) were heated to 100 and 130 °C for 30, 60 and 90 min. Antioxidant capacity was evaluated via ABTS and DPPH free radical scavenging assays, in addition to Fe²⁺ and Cu²⁺ ion chelating capacity.

RESULTS

In the ABTS assay, the cysteine-fructose model system presented the highest antioxidant activity at 7.05 µmol mL^-1 (130 °C, 60 min), expressed in Trolox equivalents. In the DPPH assay, the cysteine-glucose system presented the highest antioxidant activity at 3.79 µmol mL^-1 (100 °C, 90 min). The maximum rate of chelation of Fe²⁺ and Cu²⁺ was 96.31 and 59.44% respectively in the lysine-fructose and cysteine-glucose systems (100 °C, 30 min).

CONCLUSION

The model systems presented antioxidant and chelating activity under the analyzed temperatures and heating times, which are similar to the processing conditions of some foods. © 2017 Society of Chemical Industry.

Antibacterial activities and preservative effect of chitosan oligosaccharide Maillard reaction products on Penaeus vannamei

The purpose of this study was to understand the influence of Maillard reaction (MR) on bioactivity of chitosan oligosaccharide (COS). The antibacterial activity against Pseudomonas aeruginosa and Vibrio parahaemolyticus and preservative effect of two kinds of COS MR products (MRPs) on Penaeus vannamei were evaluated. The structures of CG (MRPs of COS and glucose) and CM (MRPs of COS and maltose) were characterized by FT-IR and their molecular weights were measured by gel permeation chromatography (GPC). The results showed that CG has enhanced antibacterial activity and preservative effect compared to COS by evaluating total volatile base-nitrogen (TVB-N), trimethylamine (TMA), pH, total bacterial count (TBC) and sensory evaluation. Meanwhile, CM showed decreased antibacterial activity and preservative effect compared to COS by evaluating TMA, pH and TBC. The results indicated that antibacterial activity and preservative effect of COS increased or decreased after MR. In other words, the type of reducing sugar involved in MR had a great impact on the functional properties of COS-saccharide MRPs and their application to be used as a food preservative.

Inhibitory activity of a Concanavalin-isolated fraction from a glucosamine-peptides reaction system against heat resistant E. coli

Alcalase-derived gelatin hydrolysates were glycated with glucosamine in the presence (+) or absence (−) of transglutaminase (TGase), and their antimicrobial activities toward Escherichia coli AW 1.7 were studied. Glycation treatments were subjected to concanavalin A affinity chromatography to selectively collect the glycopeptide-enriched fractions and the changes in antimicrobial activity were determined. The minimum inhibitory concentration of glycated hydrolysates decreased by 1.2 times compared to the native hydrolysate, with no differences between (+) or (−) TGase treatments. No difference was observed in the dicarbonyl compound concentration between the two glycation methods except that 3-deoxyglucosone was greater in the TGase-mediated reaction. Concanavalin A-retentate, but not the flow-through fractions, significantly improved the antimicrobial activity, however there was no difference between +TGase and −TGase glycated treatments. Purification of the retentate fraction from fluorescent compounds did not improve its antimicrobial activity.

Investigation of the Maillard Reaction between Polysaccharides and Proteins from Longan Pulp and the Improvement in Activities

The purpose of this study was to investigate the Maillard reaction between polysaccharides and proteins from longan pulp and the effects of reaction on their in vitro activities. The polysaccharide-protein mixtures of fresh longan pulp (LPPMs) were co-prepared by an alkali extraction-acid precipitation method. They were then dry-heated under controlled conditions for monitoring the characterization of the Maillard reaction by the measurement of the free amino group content, ultraviolet-visible spectrum, Fourier transform infrared spectrum and molecular weight distribution. All the physicochemical analyses indicated the development of the Maillard reaction between polysaccharides and proteins. The in vitro activity evaluation indicated that the Maillard reaction could effectively enhance the antioxidant, antitumor and immunostimulating activities of LPPMs. The enhancement of 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and ferric reducing antioxidant power displayed both a positive correlation with the reaction time (p < 0.05). LPPMs dry-heated for three days obtained relatively strong inhibitory activity against HepG2 cells and SGC7901 cells, as well as strong immunostimulating effects on the nitric oxide production and tumor necrosis factor α secretion of macrophages. Maillard-type intermacromolecular interaction is suggested to be an effective and controllable method for improving the functional activities of polysaccharides and proteins from longan pulp.

Safety assessment of Maillard reaction products of chicken bone hydrolysate using Sprague-Dawley rats

Background

The Maillard reaction products of chicken bone hydrolysate (MRPB) containing 38% protein, which is a derived product from chicken bone, is usually used as a flavor enhancer or food ingredient. In the face of a paucity of reported data regarding the safety profile of controversial Maillard reaction products, the potential health effects of MRPB were evaluated in a subchronic rodent feeding study.

Methods

Sprague–Dawley rats (SD, 5/sex/group) were administered diets containing 9, 3, 1, or 0% of MRPB derived from chicken bone for 13 weeks.

Results

During the 13-week treatment period, no mortality occurred, and no remarkable changes in general condition and behavior were observed. The consumption of MRPB did not have any effect on body weight or feed and water consumption. At the same time, there was no significant increase in the weights of the heart, liver, lung, kidney, spleen, small intestine, and thymus in groups for both sexes. Serological examination showed serum alanine aminotransferase in both sexes was decreased significantly, indicating liver cell protection. No treatment-related histopathological differences were observed between the control and test groups.

Conclusion

Based on the results of this study, the addition of 9% MRPB in the diet had no adverse effect on both male and female SD rats during the 90-day observation. Those results would provide useful information on the safety of a meaty flavor enhancer from bone residue as a byproduct of meat industry.

Studies on the Formation of Maillard and Caramelization Products from Glucosamine Incubated at 37 °C

This experiment compared the in vitro degradation of glucosamine (GlcN), N-acetylglucosamine, and glucose in the presence of NH3 incubated at 37 °C in phosphate buffer from 0.5 to 12 days. The reactions were monitored with UV-vis absorption and fluorescence emission spectroscopies, and the main products of degradation, quinoxaline derivatives of α-dicarbonyl compounds and condensation products, were determined using UHPLC-UV and Orbitrap mass spectrometry. GlcN produced two major dicarbonyl compounds, glucosone and 3-deoxyglucosone, ranging from 709 to 3245 mg/kg GlcN and from 272 to 4535 mg/kg GlcN, respectively. 3,4-Dideoxyglucosone-3-ene, glyoxal, hydroxypyruvaldehyde, methylglyoxal, and diacetyl were also detected in lower amounts compared to glucosone and 3-deoxyglucosone. Several pyrazine condensation products resulting from the reaction between dicarbonyls and GlcN were also identified. This study determined that GlcN is a significantly unstable molecule producing a high level of degradation products at 37 °C.