Production and Scavenging of Active Oxygen Species by Maillard Reaction.

Abstract

Maillard reaction is one of the most important reactions in chemical changes of food components during storage and processing of foods. The reaction is known to proceed nonenzymatically, progressing also in vivo as well as soil. The Maillard reaction can be classified by mechanisms involving oxidative and non-oxidative reactions. The oxidative reaction leads to the generation of advanced glycation end products (AGEs) via precursors by the autoxi-dation of glucose and subsequent glycoxidation with the formation of active oxygen species. De-oxyosones such as 3-deoxyglucosone (3DG) are thought to be formed by the non-oxidative reaction followed by the formation of AGEs.On the other hand, melanoidins , one of AGEs, have a strong scavenging activity against active oxygen species, e.g. hydroxyl radicals, hydrogen perox-ides and superoxides. The scavenging of active oxygen species by melanoidins seems to be significant for explanation of the appearance of the antioxidative and desmutagenic activities. 1 ‚Í ‚ ¶ ‚ß ‚É ‚í ‚ê ‚í ‚ê ‚Í,•H •i ‚ɉÁ "M‚AE ‚¢ ‚¤ƒGƒl ƒ‹ ƒM •[ ‚ð-^ ‚¦ ‚é ‚± ‚AE ‚É ‚ae‚Á‚Ä•H• ¶ Šˆ‚ðŠˆ‚ð'å ‚¢ ‚ÉŠy‚µ‚ñ ‚Å‚¢ ‚é•B ‚½‚AE‚¦ ‚Î,•H "÷‚ð ƒXƒe •[ ƒL‚É‚· ‚é ‚AE,•H-~ ‚ð ‚» ‚» ‚é•• ‚肪 •Y ‚Á‚Ä ‚-‚é•B‚Ü‚½,•V 'N‚È ‚µ ‚傤-û ‚Í 'N‚â ‚©‚È•ÔŠOE •F ‚É‚ae‚Á‚Ä, ‚¢ ‚©‚É‚à•H-~ ‚ª ‚» ‚» ‚ç‚ê ‚é•B ‚±‚Ì OE» •Û‚Í1912"N ‚É ƒt ƒ‰ ƒ"ƒX‚Ì • ¶ ‰» ŠwŽÒLouis Camille Maillard‚É ‚ae ‚Á‚Ä-¾ ‚ç‚©‚É ‚³ ‚ê,ƒA ƒ~ƒm Ž_‚AE "oe‚𠕬• ‡ ‚µ‚ĉÁ "M ‚· ‚é ‚AE ŠOE •F‰» (ŠOE•Ï ‚AE‚¢ ‚¤)‚µ,•D ‚Ü‚µ‚¢ •• ‚肪 "-• ¶ ‚· ‚é ‚AE •ñ •• ‚³ ‚ê ‚½•B‚±‚Ì ƒAƒ~ƒm Ž_‚â ƒ^ƒ"ƒp ƒN Ž¿‚È ‚Ç‚Ì ƒAƒ~ƒm ‰» • ‡ •¨ ‚AE ŠÒ OE³"oe‚AE ‚Ì "ñ•y 'f "IŠOE •Ï "½‰ž ‚ð,"Þ ‚Ì-¼‚ð ‚AE‚Á ‚ă• ƒCƒ‰ •[ ƒh(ƒ} ƒCƒ"•[ ƒ‹,ƒ} ƒCƒ"•[ ‚AE‚à‚¢ ‚¤)"½ ‰ž‚AE ‚ae‚Î ‚ê ‚é ‚ae ‚¤‚É‚È ‚Á‚½•B•] ‚Á‚Ä,‚± ‚Ì "½‰ž ‚Í ƒAƒ~ƒm ‰» • ‡ •¨ ‚AE ŠÒOE³"oe ‚AE ‚Ì "½‰ž ‚ðŽw‚µ‚Ä‚¢ ‚邪,•Å ‹ß ‚Å‚Í,ƒA ƒ~ƒmƒJƒ‹ ƒ{ƒj ƒ‹ "½‰ž ‚AE "¯ˆÓOEê‚AE‚µ‚Ä-p ‚¢ ‚ç‚ê ‚é•ê • ‡ ‚ª '½‚¢ ‚ae‚¤‚Å‚ ‚é•B ‚È‚¨,ƒ^ ƒ"ƒp ƒN Ž¿‚Ì ŠÖ-^ ‚· ‚郕 ƒCƒ‰ •[ ƒh "½‰ž ‚¢‚í ‚ä ‚é"ñ •y 'f "I ƒOƒŠƒRƒV ƒ‹ ‰» ‚ð •y 'f "I ƒOƒŠƒRƒV ƒ‹‰» ‚AE ‹ae•Ê‚· ‚邽 ‚ß ‚É ƒOƒŠ ƒP•[ ƒVƒ ‡ƒ"("ú-{-ó‚Å‚Í ƒ^ƒ"ƒp ƒN "oe‰» "½‰ž ‚AE ‚È ‚é ‚ª,'½ "oe‚ð Ž_‚â •y 'f ‚É‚ae ‚è‰Á •… •ª ‰ð ‚· ‚é "oe‰»,sac-carification,‚AE •¬ "¯ ‚µ‚â ‚· ‚¢)‚AE OEÄ ‚ñ ‚Å‚¢ ‚é•B ‚Ü‚½, ƒOƒŠ ƒP•[ ƒVƒ ‡ƒ"‚É‚Í Ž_'f ‚ª ŠÖ-^ ‚· ‚é"½‰ž ‚AE ŠÖ-^ ‚µ‚È‚¢ ‚Å •i •s ‚· ‚é "½‰ž ‚ª •½•s ‚µ‚Ä‹N‚± ‚Á‚Ä‚¢ ‚é•B ‚±‚Ì Ž_'f ‚ª ŠÖ-^ ‚· ‚é"½‰ž ‚ð91ycoxidation‚AE •Ì ‚µ,"ñ Ž_‰» "I ƒ• ƒCƒ‰ •[ ƒh"½‰ž ‚AE ‹ae•Ê‚· ‚é•ê • ‡ ‚ª '½ ‚-‚È ‚Á‚Ä‚« ‚Ä‚¢ ‚é•B ‹ß "N,glycoxidation‚É ‚ae ‚Á‚ÄŠˆ•‚Á‚ÄŠˆ•« Ž_'f ‚ª • ¶ •¬ ‚µ ‚½ ‚è,ƒ• ƒCƒ‰ •[ ƒh "½‰ž • ¶ •¬•¨ ‚É‚ae‚Á‚ÄŠˆ•‚É‚ae‚Á‚ÄŠˆ•« Ž_'f ‚ð •Á‹Ž ‚µ‚½ ‚è‚· ‚é"ñ-Ê•« ‚ª-¾‚ç‚©‚É‚È ‚Á‚Ä‚«‚½•B-{•e ‚Å‚Í ‚± ‚ê ‚ç‚Ì •ì-p ‚ð ' †•S ‚ɉð •à ‚µ,•H •i •E • ¶ 'Ì ‚Ƀ• ƒCƒ‰ •[ ƒh "½‰ž ‚ª ‚Ç ‚Ì ‚ae ‚¤‚ÉŠÖ-^‚µ‚Ä‚¢ ‚é‚©‚ð "W-] ‚µ‚½‚¢ •B 2 ƒ• ƒCƒ‰ •[ ƒh"½‰ž ‹ß "N,‚± ‚Ì ƒ•ƒCƒ‰ •[ ƒh "½‰ž ‚ª •H•i ‚Ì ‚Ý‚È ‚炸"‚炸"y•ë ' †‚â ŠC 'ê ‚È ‚Ç‚Ì 'Í •Ï •¨ ' †‚Å‚à‹N‚± ‚Á‚Ä‚¢ ‚é ‚± ‚AE ‚©‚ç,ŠÂ ‹« ' † ‚É‚Ý ‚ç ‚ê ‚é •• •Õ"I Ž© 'R OE»•Û‚Å‚ ‚é ‚± ‚AE‚ª ‚í ‚© ‚Á‚Ä‚« ‚½1)•B‚Ü‚½,‚± ‚Ì "½‰ž ‚ª • ¶ 'Ì "à‚Å‚à'½ ‚-‚Ì • ¶ 'Ì ƒ^ƒ"ƒp ƒN 7 5