Source:http://linkedlifedata.com/resource/pubmed/id/15313218
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| Predicate | Object |
|---|---|
| rdf:type | |
| lifeskim:mentions | |
| pubmed:issue |
2
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| pubmed:dateCreated |
2004-8-17
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| pubmed:abstractText |
Model Maillard reaction (MR) products (MRPs) employing lysine with an aldohexose (e.g., glucose), ketohexose (e.g., fructose), and aldopentose (e.g., ribose) sugars were generated (e.g., pH 9.0; over 2h heating at 120 degrees ) and fractionated with ethanol into low (LMW) and high (HMW) molecular weight fractions. Characteristically different temporal patterns of fluorescence and ultraviolet/visible absorption spectra were obtained from the three distinct sugar-lysine MRPs, and corresponded to different yields of total and dialyzable carbon, indicating that relative reaction rates and degree of polymerization favored the Rib-Lys MRP, compared to Glu-Lys and Fru-Lys MRPs, respectively (p<0.05). Further characterization of antioxidant activity of the sugar specific-lysine MRPs in chemical (e.g., hydrophobic (1,1,-diphenyl-2-picryl-hydrazyl radical (DPPH) and hydrophilic (Fenton reaction-induced hydroxyl radical) in vitro scavenging assays showed that Rib-Lys HMW MRPs had the highest (p<0.05) affinity to scavenge free radicals. All sugar-Lys MRPs, however, displayed similar protection of cultured Caco-2 cells from exposure to H(2)O(2)-, 2,2'-azobis-(2-amidinopropane) dihydrochloride (AAPH)-, ferrous (Fe(2+))-, and cupric (Cu(2+))-induced cytotoxicity, evaluated both from redox (e.g., MTT response) and cell membrane integrity (e.g., LDH secretion). HMW-MRPs exhibited stronger (p<0.05) antioxidant activity to scavenge hydroxyl and DPPH radicals, and a greater (p<0.05) protective effect against both Fe(2+)- and Cu(2+)-induced cytotoxicity in Caco-2 cells than corresponding LMW-MRPs. We conclude that HMW MRPs possess affective antioxidant protection against oxidizable substrates; however, the degree of polymerization of this product, characteristic to the source of monosaccharide used in the reaction, is not a distinguishable factor for this bioactivity.
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| pubmed:language |
eng
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| pubmed:journal | |
| pubmed:citationSubset |
IM
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| pubmed:chemical | |
| pubmed:status |
MEDLINE
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| pubmed:month |
Sep
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| pubmed:issn |
0003-9861
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| pubmed:author | |
| pubmed:issnType |
Print
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| pubmed:day |
15
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| pubmed:volume |
429
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| pubmed:owner |
NLM
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| pubmed:authorsComplete |
Y
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| pubmed:pagination |
154-63
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| pubmed:dateRevised |
2004-11-17
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| pubmed:meshHeading |
pubmed-meshheading:15313218-Antioxidants,
pubmed-meshheading:15313218-Caco-2 Cells,
pubmed-meshheading:15313218-Carbohydrates,
pubmed-meshheading:15313218-Cell-Free System,
pubmed-meshheading:15313218-Humans,
pubmed-meshheading:15313218-Lysine,
pubmed-meshheading:15313218-Maillard Reaction,
pubmed-meshheading:15313218-Oxidative Stress,
pubmed-meshheading:15313218-Spectrometry, Fluorescence
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| pubmed:year |
2004
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| pubmed:articleTitle |
Antioxidant activity of sugar-lysine Maillard reaction products in cell free and cell culture systems.
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| pubmed:affiliation |
Food, Nutrition and Health, The University of British Columbia, 6640 N.W. Marine Drive, Vancouver, BC, Canada, V6T 1Z4.
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| pubmed:publicationType |
Journal Article
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