Elucidation of formation mechanism, digestion and absorption of Maillard reaction compounds formed in food

阐明食品中美拉德反应化合物的形成机制、消化和吸收

• 批准号: 23700925
• 负责人: YAMAGUCHI Keiko
• 金额: $ 2.83万
• 依托单位: Japan Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Young Scientists (B)
• 财政年份: 2011
• 资助国家: 日本
• 起止时间: 2011 至 2012
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-23700925/
• 关键词: メイラード; 糖化ペプチド; 糖化タンパク質

A pyrylium or hydroxymethyl furylium ion of glucose-modified peptide LEKFD seem to be produced by the Maillard reaction. CML content and fluorescence intensity in meat increased when it was pan-broiled. The rate of increasing CML and fluorescence in baked meat was lower than that of pan-broiled meat. In vivo, it is estimated that modified ss-Lactoglobulin was digested more easily than that of native ss -Lactoglobulin. However, it was not observed in vitro.

葡萄糖修饰肽LEKFD的吡喃鎓离子或羟甲基呋喃鎓离子似乎是通过美拉德反应产生的。肉中的CML含量和荧光强度在平底锅烤时增加。烤肉中CML和荧光的增加率低于平底锅烤肉。在体内，估计修饰的β-乳球蛋白比天然的β-乳球蛋白更容易被消化。然而，在体外并未观察到这一现象。

项目成果

合成ペプチド（LEKFD、LEKFDKALKA）のD-グルコースによる糖化反応の解析

合成肽（LEKFD、LEKFDKALKA）与 D-葡萄糖的糖化反应分析

• 发表时间: 2011
• 作者: Yamaguchi Keiko;Otsuka Yuzuru;Yasushi Kyutoku;山口敬子，大塚譲
• 通讯作者: 山口敬子，大塚譲

Determination of Furosine and Fluorescence as Markers of the Maillard Reaction for the Evaluation of Meat Products during Actual Cooking Conditions

• DOI: 10.3136/fstr.18.67
• 发表时间: 2012-01-01
• 期刊: FOOD SCIENCE AND TECHNOLOGY RESEARCH
• 影响因子: 0.6
• 作者: Yamaguchi, Keiko;Nomi, Yuri;Otsuka, Yuzuru
• 通讯作者: Otsuka, Yuzuru

Determination of furosine and fluorescence in cooked meat

熟肉中糠氨酸和荧光的测定

• 发表时间: 2012
• 作者: Yamaguchi Keiko;Otsuka Yuzuru
• 通讯作者: Otsuka Yuzuru