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Article: Impact of phloretin and phloridzin on the formation of Maillard reaction products in aqueous models composed of glucose and l-lysine or its derivatives
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TitleImpact of phloretin and phloridzin on the formation of Maillard reaction products in aqueous models composed of glucose and l-lysine or its derivatives
 
AuthorsMa, J1
Peng, X1
Ng, KM1
Che, CM1
Wang, M1
 
Issue Date2012
 
PublisherRoyal Society of Chemistry. The Journal's web site is located at http://pubs.rsc.org/en/journals/journalissues/fo
 
CitationFood And Function, 2012, v. 3 n. 2, p. 178-186 [How to Cite?]
DOI: http://dx.doi.org/10.1039/c1fo10124b
 
AbstractIn the present study, the effects of phloretin and phloridzin on the formation of Maillard reaction products in a lysine-glucose model with different reactant ratios were systematically investigated. In terms of the formation of Maillard-type volatiles, phloretin and phloridzin treatmen could significantly reduce their generation, where the effects depend on the ratio of lysine to glucose used in the model systems. Phloretin and phloridzin could also affect the colour development of Maillard reactions; especially phloretin, which could significantly promote the formation of brown products in the system with the lowest ratio of lysine to glucose. Based on the carbon module labelling (CAMOLA) technique and HPLC-DAD-ESI/MS analysis, it was found that phloretin and phloridzin could actively participate in the Maillard reaction and directly react with different reactive carbonyl species. The effect of phloretin and phloridzin treatment in both N α-acetyllysine-glucose (AC-glu), and N-acetyl-gly-lys methyl ester acetate salt-glucose (AG-glu) model systems, which are close to the Maillard reactions occurring in real food, where the free amino groups of lysine residues were considered as the reactive site, were further investigated. Similar impacts on the formation of Maillard-type volatiles and brown products as in the lysine-glucose models were observed which can also be explained by the capability of phloretin and phloridzin to quench sugar fragments formed in these model reactions. © 2012 The Royal Society of Chemistry.
 
ISSN2042-6496
2012 Impact Factor: 2.694
 
DOIhttp://dx.doi.org/10.1039/c1fo10124b
 
ReferencesReferences in Scopus
 
DC FieldValue
dc.contributor.authorMa, J
 
dc.contributor.authorPeng, X
 
dc.contributor.authorNg, KM
 
dc.contributor.authorChe, CM
 
dc.contributor.authorWang, M
 
dc.date.accessioned2012-08-16T05:48:51Z
 
dc.date.available2012-08-16T05:48:51Z
 
dc.date.issued2012
 
dc.description.abstractIn the present study, the effects of phloretin and phloridzin on the formation of Maillard reaction products in a lysine-glucose model with different reactant ratios were systematically investigated. In terms of the formation of Maillard-type volatiles, phloretin and phloridzin treatmen could significantly reduce their generation, where the effects depend on the ratio of lysine to glucose used in the model systems. Phloretin and phloridzin could also affect the colour development of Maillard reactions; especially phloretin, which could significantly promote the formation of brown products in the system with the lowest ratio of lysine to glucose. Based on the carbon module labelling (CAMOLA) technique and HPLC-DAD-ESI/MS analysis, it was found that phloretin and phloridzin could actively participate in the Maillard reaction and directly react with different reactive carbonyl species. The effect of phloretin and phloridzin treatment in both N α-acetyllysine-glucose (AC-glu), and N-acetyl-gly-lys methyl ester acetate salt-glucose (AG-glu) model systems, which are close to the Maillard reactions occurring in real food, where the free amino groups of lysine residues were considered as the reactive site, were further investigated. Similar impacts on the formation of Maillard-type volatiles and brown products as in the lysine-glucose models were observed which can also be explained by the capability of phloretin and phloridzin to quench sugar fragments formed in these model reactions. © 2012 The Royal Society of Chemistry.
 
dc.description.natureLink_to_subscribed_fulltext
 
dc.identifier.citationFood And Function, 2012, v. 3 n. 2, p. 178-186 [How to Cite?]
DOI: http://dx.doi.org/10.1039/c1fo10124b
 
dc.identifier.doihttp://dx.doi.org/10.1039/c1fo10124b
 
dc.identifier.epage186
 
dc.identifier.hkuros204738
 
dc.identifier.issn2042-6496
2012 Impact Factor: 2.694
 
dc.identifier.issue2
 
dc.identifier.pmid22159289
 
dc.identifier.scopuseid_2-s2.0-84857268254
 
dc.identifier.spage178
 
dc.identifier.urihttp://hdl.handle.net/10722/159361
 
dc.identifier.volume3
 
dc.languageeng
 
dc.publisherRoyal Society of Chemistry. The Journal's web site is located at http://pubs.rsc.org/en/journals/journalissues/fo
 
dc.publisher.placeUnited Kingdom
 
dc.relation.ispartofFood and Function
 
dc.relation.referencesReferences in Scopus
 
dc.titleImpact of phloretin and phloridzin on the formation of Maillard reaction products in aqueous models composed of glucose and l-lysine or its derivatives
 
dc.typeArticle
 
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Author Affiliations
  1. The University of Hong Kong