• Title/Summary/Keyword: browning reaction product

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Effects of Browning Reaction Products on DNA Damage (효소적 갈변 생성물의 DNA 손상에 대한 효과)

  • Lee, Ji-Eun;Kim, An-Keun
    • Korean Journal of Pharmacognosy
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    • v.31 no.2
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    • pp.240-244
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    • 2000
  • Antimutagenicity profiles of the enzymatic browning reaction products(EBRP) were investigated. The rec-assay with Bacillus subtilis strains $H17(rec^+)$ and $M45(rec^-)$ was carried out using their spores. The biological activities were evaluated for seven different enzymatic browning reaction products, which resulted from the reactions of seven polyphenols with polyphenol oxidase isolated from Ginkgo biloba leaves. In the spore $rec^-$ assay, most of the polyphenolic compounds tested were positive, whereas their enzymatic browning reaction products were tested negative. The mutagenicity of enzymic browning mixtures of the polyphenols and the enzymes obtained from Ginkgo biloba leaves showed negative results in the mutagenicity test using Bacillus subtilis strains $H17(rec^+)$ and $M45(rec^-)$. In the case where polyphenol oxidase inhibitors were added in the enzymatic reaction mixtures with polyphenols, the polyphenols showed mutagenic effect in the spore $rec^-$ assay. This suggests that the activity of polyphenol oxidase is decreased.

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Antioxidant Activity of Amino Acid-Xylose Browning Reaction Products 1. Antioxidant Activity of Various Amino Acids and Their Browning Reaction Products (Amino산-Xylose 갈변반응 물질의 항산화성 1. 아미노산과 갈변 반응 물질의 항산화성)

  • YOU Byeong-Jin;LEE Kang-Ho;KIM Chang-Yang;LEE Jong-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.19 no.1
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    • pp.1-9
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    • 1986
  • In order to isolate and clarify the antioxygenic substances from the browning reaction products, the antioxidant activity of various amino acids and their browning reaction products were measured when they were reacted with xylose. Among nonpolar amino acids Met and Trp appeared to have stronger antioxidant effect than others. Most of polar and basic amino acids, however, did not have antioxidant activity. Ser and Cys showed a rather slight prooxidant effect. The browning reaction products of Trp and His had a higher level of antioxidant activity than that they were reacted as free amino acids. But the browning product of Met did not show the antioxidant activity. When all amino acids were divided on their polar characteristics, the higher optical density of the browning reaction products showed, the stronger antioxidant activity revealed.

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Studies in Browning Reaction in Dried Fish Lipid Oxidative Browning in Dried Conger eel and Properties of Browning Products (수산건제품의 갈변에 관한 연구 붕장어육 및 유의 산화, 갈변 물질의 성상)

  • SUH Jae-Soo;LEE Kang-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.27 no.5
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    • pp.454-461
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    • 1994
  • This studies was carried out in order to investigate the browning reaction of lipid originated compound with nitrogenous compound in dried conger eel. The major fatty acids were $C_{16:0},\;C_{16:1},\;C_{18:1},\;C_{20:5}\;and\;C_{22:6}$. The nonpolar lipid contained the highest percentage of $C_{16:0}$, while the polar lipid contained the highest percentage of $C_{22:6}$. The browning reaction there was a rapidly developed with the beginning of the decline in carbonyl value and remarkable decrease in polyunsaturated fatty acids such as $C_{20:5},\;C_{22:5},\;C_{22:6}$ compared with the other fatty acid, in the water soluble fraction of the browning product obtained from tile fish was detected some antioxidation activity but in the lipid soluble fraction which covers most of the browning reactions in the fish meat antioxidation activity was not detected. In the test of conger eel oil, the phosphatidylcholine was largest in quantity and browning products provided in this experiment showed very low reducing activity.

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Isolation of Antioxidative Substances from Browning Reaction Product Obtained from L-Ascorbic Acid Solution (L-Ascorbic acid 갈변반응물질 중 항산화성물질의 분리)

  • You, Byeong-Jin
    • Korean Journal of Food Science and Technology
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    • v.25 no.3
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    • pp.214-219
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    • 1993
  • Properties of the antioxidative fraction isolated from browning reaction product (BRP) that were obtained from 2 M L-ascorbic acid (AsA) solution (adjusted to pH 7.0) by heating for 25 hrs at $85^{\circ}C$ were investigated. Both of dialyzable and nondialyzable fraction isolated from BRP showed antioxidative effect. Dialyzable fraction has stronger antioxidative activity than nondialyzable. Dialyzable fraction was divided into the three fractions (A, B, C) by gel filtration. Among these fractions, the fraction (A) that had the highest reducing power and lowest browning drgree had lowest antioxidative activity. The fraction (C) that had lowest reducing power and highest browning degree showed strongest antioxidative effect. In the UV-visible spectrum of these fractions, the maximum absorption wavelengths of fraction A and B were 266.1 and 257.4nm, respectively, and fraction C showed a weaker absorption peak at 274.8nm. Infrared (IR) spectrum results showed that all fractions (A, B, C) had both hydroxy and carboxylic groups, and fraction B and C had carboxylic ester group.

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Isolation and Characterization of Chitinoloytic Strain, Bacillus atrophaeus CJ-3. (전통발효식품으로부터 Chitin 분해 미생물의 분리 및 특성 규명)

  • 고보경;최인순;이상현;임채오;이성호;갈상완;최영주
    • Journal of Life Science
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    • v.14 no.3
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    • pp.501-508
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    • 2004
  • A bacterial strain CJ-3 which produced chitinase was isolated from Korean traditional soy sauce. Using 16S rDNA analysis, the strain CJ-3 was identified as Bacillus atrophaeus. The approximate molecular weight of the putative chitinase enzyme was 31.0 kDa and the enzyme activity was remarkably induced by addition of colloidal chitin (0.5, 1.0, 2.0%). The antioxidant activity was increased 53% by the browning reaction products of B. atrophneus CJ-3. Escherichia. coli lipopolysaccharides (LPS)-induced production of nitric oxide(NO) was reduced up to 45% by the browning reaction product in RAW264.7 macrophage. Inhibition of cell viability in the presence of LPS was recovered to normal level by the browning reaction product. These results suggest that browning reaction of B. atrophaeus CJ-3 plays an important role for activation of immune system. B. atrophaeus CJ-3 exhibited optimum temperature and pH of 37$^{\circ}C$ and pH 7.0∼8.0, respectively. The major intracelluar free amino acid was determined to be glutamate.

Inhibition of Enzymatic Browning of Taro (Colocasia antiquorum var. esculenta) by Maillard Reaction Products from Glycine and Glucose (Glycine과 Glucose의 Maillard Reaction Products에 의한 토란의 효소적 갈변 저해)

  • 이민영;이민경;김춘영;박인식
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.6
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    • pp.1013-1016
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    • 2004
  • The inhibitory effect of MRPs (Maillard reaction products) on enzymatic browning of taro was investigated. The MRPs prepared by heating glycine and glucose at 9$0^{\circ}C$ for 7 hr exhibited a strong inhibitory effect on taro polyphenol oxidase (PPO). The maximum inhibitory activity of MRPs against taro PPO was detected toward (+)-catechin, catechol, 4-methylcatechol followed by L-$\beta$-3,4-dihydroxyphenylalanine (L-DOPA) and pyragallol as a substrate. The MRPs synthesized from fructose and glucose with glycine as a amino acid significantly reduced the taro PPO activity. MRPs prepared by higher glycine or glucose concentration showed stronger inhibition against taro PPO. Increasing reaction time of the glycine and glucose promoted the inhibitory effect of MRPs against the PPO activity of taro, whereas the color formation was gradually increased.

Antimutagenicity of Yam(Dioscorea batatas Decene) Toward Sodium Azide and 2-AF (Sodium Azide와 2-AF에 대한 마(Dioscorea batatas Decene)의 항변이원성)

  • 이임선;정세영;심창섭;구성자
    • Journal of the East Asian Society of Dietary Life
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    • v.6 no.2
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    • pp.277-284
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    • 1996
  • The objective of this study was to screen the antimutagenicity of yam enzymatic browning reaction product (YEBRP), mucopolysaccharide and dietary fiber from yam to the mutagen of sodium azide and 2-aminoflourene (2-AF). Antimutagenicity of YEBRP on the mutagenicity of sodium azide showed no difference compared to control without YEBRP but that of 2-AF was high In all substrate. (P<0.01) On the mutagenicity of sodium azide and 2-AF, antimutagenicity of mucopolysaccharide and dietary fiber were high (p<0.01) in $\alpha$-cellulose and hemicellulose, Antimutagenicity of u-cellulose on the mutagenicity of 2-AF was high at 5 hours reaction time but that was decreased as the reaction time increased.

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Optimizing Maillard Reaction for Development of Natural Seasoning Source Using Oyster Hydrolysate (굴 가수분해물을 이용한 천연조미소스 개발을 위한 마이얄 반응의 최적화)

  • Ryu, Tae-hyun;Kim, Jin-hee;Shin, Jiyoung;Kim, Hyeon-jeong;Yang, Ji-young
    • Journal of Life Science
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    • v.26 no.11
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    • pp.1269-1274
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    • 2016
  • The oyster is called "milk of sea" which is abundant in taurine, glycogen, cellenium. It could be used in making natural source. Recently, consumers have more interest in natural source because of their diverse preference and its special taste. The goal of this study is to optimize maillard reaction condition for manufacturing natural seasoning using oyster and oyster cooking drip hydrolysate. The result was judged by browning degree and pyrazine, which is flavor components when food heating. Hydrolysate and sugar react according primarily to type of sugar - glucose, xylose and fructose. Xylose was selected as best sugar of browning degree. In the case of sugar contents, all conditions over 1% of sugar contents are almost same. Therefore, the lowest 1% of sugar was selected as appropriate condition. According to the reaction with different temperature, browning degree and pyrazine contents had been increased over $60^{\circ}C$, but the product at $120^{\circ}C$had off-flavored. So, $100^{\circ}C$ is the best condition for the browning reaction. And in accordance with different reaction time, after 6 hours, there was no change in pyrazine and browning reaction. Therefore, to manufacture natural seasoning source, it is optimal to react xylose for maillard reaction at $100^{\circ}C$ for 6 hr with hydrolysate of oyster and oyster cooking drip.

The Inhibitory Effect of Polyphenol Oxidase on Polyphenol-Induced DNA Damage of Bacillus subtilis (고초균에서 폴리페놀로 유도된 DNA 손상에 대한 폴리페놀산화효소의 억제효과)

  • Kim An Keun;Kim Yoo Kyung;Kang Young-Sook
    • YAKHAK HOEJI
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    • v.49 no.4
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    • pp.330-334
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    • 2005
  • Antimutagenic activity of the enzymatic browning reaction products (EBRPs) was investigated by using the spore rec-assay with Bacillus subtilis strains H17 $(rec^+)\;and\;M45 (rec^-)$. The EBRPs tested were prepared from the reactions of five different kinds of polyphenols with polyphenol oxidase isolated from the leaves Perilla frutescens. In the spore rec-assay, most of the polyphenolic compounds tested showed positive, whereas only their tested compound showed negative respectively. In addition of polyphenol oxidase inhibitors such as cysteine, glutathione and ascorbic acid to the reaction mixtures consisted with the polyphenol oxidase and polyphenols, the mutagenic effects were increased in the spore recassay. These results show that the activity of polyphenol oxidase may play an important role in the reduction of mutagenicity of polyphenols.

Inhibition of Enzymatic Browning of Crown Daisy by Maillard Reaction Products (마이얄반응생성물(Maillard reaction product)에 의한 쑥갓의 효소적갈면 억제)

  • Kim, Ji-Hae;Song, Hyeon-Seung;Park, Inshik
    • Journal of Life Science
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    • v.22 no.11
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    • pp.1451-1455
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    • 2012
  • The study was conducted to investigate the effect of Maillard reaction products (MRPs) on enzymatic browning of crown daisy (Chrysanthmum coronarium var. spatiosum). The MRPs prepared by heating various amino acid and sugar at $90^{\circ}C$ caused a strong inhibitory effect on crown daisy polyphenol oxidase (PPO, ${\sigma}$-diphenol oxygen oxidoreductase, EC 1.10.3.1). As the reaction time of the solution containing glycine and glucose increased at $90^{\circ}C$, the production of MRPs was increased, whereas the amounts of glycine and glucose were decreased. Accordingly, the inhibitory effect of crown daisy PPO activity by MRPs was increased as the amounts of synthesized MRPs were increased. The MRPs synthesized from the various amino acids and sugars significantly reduced the PPO activity, particularly MRPs prepared by glutamine and xylose. The Michealis-Menten constant value ($K_m$) of crown daisy PPO with catechol as a substrate was 22.0 mM, and MRPs were a noncompetitive inhibitor against crown daisy PPO.