No description available.

No description available.

No description available.

INTRODUÇÃO Produtos intermediários da reação de Maillard e da peroxidação, como os compostos dicarbonílicos, reagem facilmente com grupamentos aminas de proteínas e ácidos nucléicos levando a modificações biológicas que podem resultar em patologias observadas no diabetes, aterosclerose e doenças neurodegenerativas. O consumo de Produtos da Reação de Maillard (PRM) aumentou nas últimas décadas e há evidências de que estas substâncias são absorvidas e podem tomar parte em processos patológicos, embora ainda não haja consenso sobre os possíveis efeitos deletério à saúde a partir do aumento de sua ingestão. Ressalta-se a necessidade de estimar o consumo destes PRMs a partir de dados sobre os conteúdos e a ingestão habitual do alimento em questão como cereais matinais e café. Objetivos: a) validar metodologia para quantificar indicadores da reação de Maillard: hidroximetilfurfural (HMF), furosina (FUR), carboximetilisina (CML) e Compostos Intermediários Fluorescentes (CIF) em cereais matinais (flocos e granola) e café; b) avaliar se há diferenças nos teores desses compostos nas diferentes marcas destes produtos comercializados em São Paulo; METODOLOGIA: Foram analisados dois lotes de três marcas de cereais do tipo flocos, três marcas de cereais do tipo granola e cinco marcas de café presentes em 100 por cento dos hipermercados visitados no município de São Paulo. A validação da metodologia para quantificação, empregando HPLC, consistiu no cálculo da exatidão (recuperação), repetibilidade e sensibilidade para os compostos: HMF e FUR. Foram determinados os teores de CIF por espectrofotometria de fluorescência e os teores de CML por teste imunoenzimático. RESULTADOS: Os métodos de determinação de FUR e HMF foram validados conforme o Instituto Nacional de Metrologia, Normalização e 9 Qualidade Industrial (INMETRO). O teor médio de CIF livre e total foram maiores para as amostras de café, com média de 232CIF/mg e 765CIF/mg respectivamente. Não houve diferença (p>0,05) no teor de CIF livre e total entre os flocos F1 e F2. O mesmo foi observado para a granola marcas. G1, G2 e G3 A granola foi o produto com maior teor médio de HMF (67,5mg/Kg) e furosina (301mg/100g de proteína). A FUR não foi detectado nas amostras de café. Todas as marcas dos alimentos estudados para os indicadores HMF e FUR apresentaram diferença estatisticamente significativa (p<0,05). O café apresentou maior teor médio de CML (1823,5ng/mg de proteína), sem diferença entre as marcas (p>0,05) CONCLUSÕES: Os cereais do tipo flocos contribuem para maior ingestão de PRMs da fase inicial da reação de Maillard (RM), a granola contribui para maior ingestão de PRMs da fase intermediária da RM e o café contribui de forma significativa para maior ingestão de PRMs da fase avançada da RM. O café, por ser submetido a tratamento térmico mais severo apresenta maior concentração de PRMs da fase avançada da reação / INTRODUCTION Maillard reaction products and lipid peroxidation, such as dicarbonyl compounds easily react with amino groups of proteins and nucleic acids leading to biological changes that can result in complications in diseases such as diabetes, atherosclerosis and neurodegenerative. The consumption of Maillard Reaction Products (MRP) has increased in recent decades and there is evidence that these substances are absorbed and can participate in pathological processes, although there is no consensus about the possible harmful health effects from their intake. We highlight the need to identify the consumption of MRP, mainly in vulnerable populations like children and diabetics, in order to establish acceptable daily intakes and guidelines for the food industry. OBJECTIVES: a) validate the methodology to measure indicators of the Maillard reaction: hydroxymethylfurfural (HMF), Furosine (RUF) carboxymethylysine (CML) and fluorescent intermediate compounds (FIC) in breakfast cereals (corn flakes and granola) and coffee, b) to evaluate if there are differences in the levels of these compounds contents among brands commercialized in São Paulo METHODS: two lots of 3 brands of flakes cereal, 3 brands of granola and 5 coffee brands present in 100 per cent of supermarkets visited in the city Sao Paulo were analyzed. HPLC methodology validation was assessed by determining accuracy (recovery), repeatability, and sensibility (linearity, limits of detection and quantitation) for the compounds: HMF and FUR. The contents of the Fluorescent Intermediary compounds (FIC) was measured by spectrophotometric method and the levels of CML by ELISA. RESULTS: Calibration curves determination coefficient (r 2) were higher than 0,99 for all compounds. Recovery ranged from 84 to 110 per cent and repeatability average was 3,5 per cent. The average content of free and total FIC was higher for coffee 232CIF/mg and 765CIF/mg respectively. The brands of granola and flakes was similar but just brands F1 and F2 was similar between brands (p<0,05). For HMF the higher values were for granola 67,5mg/kg. The presence of dried fruit in these grains may 11 have contributed significantly to the higher rate of this indicator. For indicator FUR average was higher in granola samples (301mg/100g of protein) and it was not possible to quantify the levels of FUR for coffee. All brands analyzed for HMF and FUR was similar (p<0,05). CML average was higher for coffee (1823,5ng/mg of protein). The brands analyzed was similar for all samples (p <0.05). CONCLUSIONS: Flakes contribute to higher intake of MRPs from early stage of the Maillard reaction (MR), the granola contributes to higher intake of MRPs from intermediate phase of MR and coffee contributes significantly to higher intake of final MRPs. Data suggest that coffee has more severe thermal treatment causing a higher concentration of MRPs from the final phase of the MR

INTRODUÇÃO: A reação de Maillard ocorre em alimentos termicamente processados e também em sistemas biológicos, em que é chamada de glicação. Esta reação ocorre entre grupos carbonilas e grupamentos aminas e tem especial importância em alimentos, pois promovem alterações sensoriais importantes ao sabor, aroma, aparência e textura. Em sistemas biológicos, entretanto, podem acarretar mudanças em estruturas moleculares que favorecem o estresse oxidativo e participam da patogenia de complicações micro e macro vasculares características da diabetes, aterosclerose e doenças neurodegenativas. Os compostos carbonílicos ou produtos da reação de Maillard (PRMs) formados em alimentos contribuem para o aumento do pool endógeno de compostos carbonílicos. A utilização de substâncias ou alimentos que possam minimizar a formação destes compostos pode constituir-se em uma estratégia para minimizar a sua ingestão. OBJETIVO: Avaliar o efeito da adição de extrato etanólico de erva-mate verde na inibição da reação de Maillard em sistemas modelo alimento. METODOLOGIA: Foram elaborados modelos de biscoito e lácteos com e sem lipídios. Os teores de produtos da reação de Maillard [furosina (FUR), hidroximetilfurfural (HMF), carboximetilisina (CML) e produtos fluorescentes (IF)] foram avaliados. O extrato etanólico foi obtido por extração contínua a quente da erva-mate verde seca e caracterizado quanto aos teores de compostos fenólicos, cafeína e saponinas por cromatografia líquida. A intensidade de fluorescência dos sistemas foi avaliada por espectrofotometria, os teores de FUR e HMF foram analisados por cromatografia líquida de alta eficiência e de CML por ELISA. RESULTADOS: O extrato etanólico de erva-mate apresentou 155µg mg -1 de fenólicos totais, 76µg mg -1 de cafeína, 5µg mg de ácido ursólico e 3µg mg -1 de ácido oleanóico. A formação de HMF, FUR e IF nos sistemas modelo de biscoito não foi influenciada pela adição do extrato de erva-mate. O teor de CML do modelo com extrato do sistema de biscoito foi significativamente menor (p<0,05) em que os outros tratamentos com aquecimento, a porcentagem de inibição foi de 8%. A formação dos IF nos sistemas modelos lácteos adicionados de extrato foram significativamente menores (p<0,05) comparado aos modelos lácteos com aquecimento sem adição de extrato, a porcentagem de inibição foi de 30% para o modelo sem lipídeos e de 27% para o modelo com lipídeos. CONCLUSÃO: A adição do extrato etanólico da erva-mate verde foi efetiva em diminuir a reação de Maillard nos modelos de biscoito e lácteos. / INTRODUCTION: the Maillard reaction (MR) occurs in processed foods during heating, processing and storage and in biological systems, where it is called glycation. The MR is initiated by the condensation of amino groups of proteins with the carbonyl group of reducing sugars and has special importance in foods, because they promote sensory changes important to the flavor, aroma, color and texture. In biological systems, this reaction are involved in the progression of several diseases, such as diabetes, cardiovascular complications and neurodegenerative diseases. The Maillard reaction products contribute to increase the endogenous pool of carbonyl compounds. The use of substances or foods that can minimize the formation of these compounds may constitute a strategy to minimize your intake. OBJECTIVES: evaluate the effect of addition of the ethanolic extract of yerba mate in inhibition of the Maillard reaction in model food systems. METHODS: were developed cookies and milk models food systems. The content of Maillard reaction products [Furosine (FUR), hydroxymethylfurfural (HMF), carboxymethyllysine (CML) and fluorescent compounds (IF)] were evaluated. The yerba mate extract was obtained by hot continuous extraction and characterized for the levels of phenolic compounds and saponins by liquid chromatography. The contents of the fluorescent compounds (IF) was measured by spectrophotometric method, HMF and FUR were analyzed by high performance liquid chromatography and the levels of CML by ELISA. RESULTS: The yerba mate extract contained 155g mg -1 of total phenolics, 76g mg -1 of caffeine, 5g mg of ursolic acid and 3g mg -1 of oleanolic acid. The formation of HMF, FUR and IF in cookie systems was not influenced by the addition of the yerba mate extract. The CML content of the cookie model with yerba mate extract was significantly lower (p<0.05) than the other treatments with heating. The IF milk models added extract were significantly lower (p <0.05) than the IF milk models with heating without extract. CONCLUSION: The yerba mate extract reduced the formation of CML in the cookie system and inhibit the Maillard reaction in the intermediate stage in milk systems.

The formation of green trihydroxy benzacridine (TBA) derivatives when chlorogenic acid (CGA) quinones and amino acids react can be visually unappealing in some applications where CGA containing ingredients are used. Cysteine was studied as an amino acid anti-greening strategy, because cysteine-CGA conjugates are colorless. Buffered CGA: lysine: cysteine solutions at pH 8.0 and 9.0 were prepared and incubated for a maximum of 48 h at ambient temperature. Color intensity was periodically monitored using a UV-Vis spectrophotometer. Quantification and identification of conjugate formation were conducted by HPLC and LC-MS, while Antioxidant capacity was assessed by Trolox Equivalent Antioxidant Capacity and Folin-Ciocalteu reagent reducing capacity assays. More intense greening was detected at higher pH. Lysyl amine- CGA conjugates were identified as the predominant precursor of green TBA. Concentration-dependent cysteine inhibition of CGA-lysine greening was primarily by redox diphenol regeneration when pH was below cysteinyl thiol pKa 8.3 while primarily by forming cysteinyl-CGA conjugates when pH was above 8.3. Visible greening was fully inhibited with a cysteine: lysine 1:1 molar ratio in pH 9 CGA: Lys: Cys solutions, indicating that cysteinyl thiol was a stronger nucleophile than ε-lysyl amine to react with CGA o-quinones. Mono- and di-cysteine-CGA conjugates contributed to antioxidant capacity. Cysteine concentration, pH and incubation time all significantly affected color intensities and antioxidant capacity (p

The polyphenol pathway and Maillard reaction (polycondensation of sugars and amino acids) are regarded as important pathways in natural humification. The significance of linking the Maillard reaction and polyphenol pathways into an integrated humification pathway has been addressed. However, the ability of mineral colloids commonly occurring in tropical and temperate environments to promote the Maillard reaction and integrated polyphenol-Maillard humification pathways remained to be uncovered. Furthermore, the effect of the nature and relative abundance of biomolecules on humification and associated reaction products remained to be studied.<p>The results of this study show that the structure of polyphenols and the relative molar ratio of polyphenol, glucose and glycine, significantly affected humification processes and the associated carbonate formation in the integrated polyphenol-Maillard reaction catalyzed by birnessite. Increasing the molar ratio of ortho-polyphenols (catechol and pyrogallol) to Maillard reagents in the polyphenol-Maillard pathway catalyzed by birnessite enhanced humification while suppressing the formation of rhodochrosite (MnCO3). The opposite trend of MnCO3 formation was observed in the meta-polyphenol (resorcinol)-Maillard reaction system. Increasing the amount of glucose in the integrated catechol-Maillard system under the catalysis of birnessite promoted the formation of Maillard reaction-type humic acid in the supernatant and MnCO3 in the solid phase.<p>The catalytic abilities of commonly occurring mineral colloids from temperate and tropical regions greatly differed in influencing humification processes and products in the Maillard reaction and integrated polyphenol-Maillard pathways. Compared with layer silicate colloids, the poorly ordered Fe and Mn oxides were by far the strongest catalysts of humification reactions in the Maillard and catechol-Maillard pathways. This accounted for the significant difference in reactivity between the sesquioxide-rich Oxisol clay from the high rainfall region of South Africa and the Mollisol clay from the Canadian Prairies. Furthermore, the nature of the mineral colloids also affected the extent of organic C accumulation in the solid phase upon humification, and related mineral surface alteration. The metal oxide- and Oxisol clay-catalyzed Maillard and catechol-Maillard reaction systems had the highest accumulation of organic C in the solid phase, indicating their significance in contributing to C sequestration in the environment.<p>The findings obtained in this study are of fundamental significance in understanding the influence of the atomic bonding, structural configuration and related surface properties of mineral colloids, and the nature and abundance of biomolecules on the abiotic humification pathways and related reaction products in natural environments.

The polyphenol pathway and Maillard reaction (polycondensation of sugars and amino acids) are regarded as important pathways in natural humification. The significance of linking the Maillard reaction and polyphenol pathways into an integrated humification pathway has been addressed. However, the ability of mineral colloids commonly occurring in tropical and temperate environments to promote the Maillard reaction and integrated polyphenol-Maillard humification pathways remained to be uncovered. Furthermore, the effect of the nature and relative abundance of biomolecules on humification and associated reaction products remained to be studied.<p>The results of this study show that the structure of polyphenols and the relative molar ratio of polyphenol, glucose and glycine, significantly affected humification processes and the associated carbonate formation in the integrated polyphenol-Maillard reaction catalyzed by birnessite. Increasing the molar ratio of ortho-polyphenols (catechol and pyrogallol) to Maillard reagents in the polyphenol-Maillard pathway catalyzed by birnessite enhanced humification while suppressing the formation of rhodochrosite (MnCO3). The opposite trend of MnCO3 formation was observed in the meta-polyphenol (resorcinol)-Maillard reaction system. Increasing the amount of glucose in the integrated catechol-Maillard system under the catalysis of birnessite promoted the formation of Maillard reaction-type humic acid in the supernatant and MnCO3 in the solid phase.<p>The catalytic abilities of commonly occurring mineral colloids from temperate and tropical regions greatly differed in influencing humification processes and products in the Maillard reaction and integrated polyphenol-Maillard pathways. Compared with layer silicate colloids, the poorly ordered Fe and Mn oxides were by far the strongest catalysts of humification reactions in the Maillard and catechol-Maillard pathways. This accounted for the significant difference in reactivity between the sesquioxide-rich Oxisol clay from the high rainfall region of South Africa and the Mollisol clay from the Canadian Prairies. Furthermore, the nature of the mineral colloids also affected the extent of organic C accumulation in the solid phase upon humification, and related mineral surface alteration. The metal oxide- and Oxisol clay-catalyzed Maillard and catechol-Maillard reaction systems had the highest accumulation of organic C in the solid phase, indicating their significance in contributing to C sequestration in the environment.<p>The findings obtained in this study are of fundamental significance in understanding the influence of the atomic bonding, structural configuration and related surface properties of mineral colloids, and the nature and abundance of biomolecules on the abiotic humification pathways and related reaction products in natural environments.

M.Tech.Chemical Engineering. / The distillery wastewaters released from industries that use molasses as a major source of carbon in their fermentation processes pose serious threats to the water quality in several regions around the globe. Melanoidin is an antioxidant that results from the Malliard reaction found in fermentation and distillation processes. This study explores the removal of melanoidin from aqueous solution using natural clinoptilolite modified using cationic surfactant hexadecyltrimethyl ammonium bromide. The absorbent media was characterized using analyatical techniques such as BET, FTIR, SEM-EDS and XRD analysis. Given the relatively low cost of natural zeolite, it is possible to apply the sorbent in polishing distillery wastewater after a biological process. Since both natural zeolites and distillery waste streams are used in agriculture, a prudent way to dispose the spent media is to use it as fertilizer in farming.

The extent of denaturation and glycation of lysozyme and BSA with the application of high hydrostatic pressure (HHP) at 400 MPa at 30°C from 8 to 48 hours and focused microwave irradiation at 50°C under varying microwave power and from 10 to 60 minutes was investigated in the presence and absence of D-glucose. The HHP treatment caused 10 to 20% denaturation of lysozyme whereas microwave irradiation caused 20 to 40% denaturation, with more destruction to the lysozyme in the presence of glucose compared to the control. The extent of glycation was also higher with the high pressure samples, causing 60% glycation upon 8 hours of high pressure exposure, but decreasing to around 40% thereafter. Microwave irradiation brought about 40% glycation to the lysozyme samples upon 20 min of irradiation. BSA, on the other hand, was more susceptible to damage by high energy exposures. BSA samples were denatured to a greater extent compared to lysozyme, up to 80% upon the prolonged exposures, but in all treatments, glucose seemed to act as a protectant contrary to the case of lysozyme. The extent of glycation detected was also minimal, ranging from 8 to 20%. / The feasibility of analyzing glycated proteins using pyrolysis-GC/MS was also investigated. Taking advantage of the formation of a diagnostic marker---2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one---upon pyrolysis of glycated proteins, the intensity of this peak was used to correlate the extent of glycation. The intensity of this peak in the pyrograms of glycated lysozymes was found to increase linearly with increasing incubation times and subsequently with the sugar loads of the glycated lysozyme. In addition, using the pyrograms as unique fingerprints, the extent of structural changes between modified and unmodified proteins were also assessed.