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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

TitleImpact of phloretin and phloridzin on the formation of Maillard reaction products in aqueous models composed of glucose and l-lysine or its derivatives
Authors
Issue Date2012
PublisherRoyal Society of Chemistry. The Journal's web site is located at http://pubs.rsc.org/en/journals/journalissues/fo
Citation
Food And Function, 2012, v. 3 n. 2, p. 178-186 How to Cite?
Abstract
In 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.
Persistent Identifierhttp://hdl.handle.net/10722/159361
ISSN
2013 Impact Factor: 2.907
ISI Accession Number ID
References

 

Author Affiliations
  1. The University of Hong Kong
DC FieldValueLanguage
dc.contributor.authorMa, Jen_HK
dc.contributor.authorPeng, Xen_HK
dc.contributor.authorNg, KMen_HK
dc.contributor.authorChe, CMen_HK
dc.contributor.authorWang, Men_HK
dc.date.accessioned2012-08-16T05:48:51Z-
dc.date.available2012-08-16T05:48:51Z-
dc.date.issued2012en_HK
dc.identifier.citationFood And Function, 2012, v. 3 n. 2, p. 178-186en_HK
dc.identifier.issn2042-6496en_HK
dc.identifier.urihttp://hdl.handle.net/10722/159361-
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.en_HK
dc.languageengen_US
dc.publisherRoyal Society of Chemistry. The Journal's web site is located at http://pubs.rsc.org/en/journals/journalissues/foen_HK
dc.relation.ispartofFood and Functionen_HK
dc.titleImpact of phloretin and phloridzin on the formation of Maillard reaction products in aqueous models composed of glucose and l-lysine or its derivativesen_HK
dc.typeArticleen_HK
dc.identifier.emailNg, KM: kwanmng@hku.hken_HK
dc.identifier.emailChe, CM: cmche@hku.hken_HK
dc.identifier.emailWang, M: mfwang@hku.hken_HK
dc.identifier.authorityNg, KM=rp00766en_HK
dc.identifier.authorityChe, CM=rp00670en_HK
dc.identifier.authorityWang, M=rp00800en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1039/c1fo10124ben_HK
dc.identifier.pmid22159289-
dc.identifier.scopuseid_2-s2.0-84857268254en_HK
dc.identifier.hkuros204738en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-84857268254&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume3en_HK
dc.identifier.issue2en_HK
dc.identifier.spage178en_HK
dc.identifier.epage186en_HK
dc.identifier.isiWOS:000300041000011-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridMa, J=9248720900en_HK
dc.identifier.scopusauthoridPeng, X=23995738500en_HK
dc.identifier.scopusauthoridNg, KM=26026091100en_HK
dc.identifier.scopusauthoridChe, CM=7102442791en_HK
dc.identifier.scopusauthoridWang, M=7406691844en_HK

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