Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase

Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase (91 visite)

Troise AD, Buonanno M, Fiore A, Monti SM, Fogliano V

FOOD CHEM (ISSN: 0308-8146), 2016 Dec 1; 212: 722-729.

Tipo di articolo: Journal Article,

Impact factor: 4.529, Impact factor a 5 anni: 4.498

Url: Non disponibile.

Parole chiave: Amino Acid Oxidoreductases, Metabolism, Chemistry, Animals, Cattle, Fructosamine, Glycation End Products, Advanced, Glycosylation, Lactose, Maillard Reaction, Proteins, Amadori Products, Amadoriase, Fructosamine Oxidase I, Low Lactose Milk, Mrps, Mass Spectrometry, N-(1-Deoxy-D-Fructos-1-Yl)-L-Arginine Acid (pubchem Cid:No Items), N-(1-Deoxy-D-Fructos-1-Yl)-L-Asparagine (pubchem Cid:71316980), N-(1-Deoxy-D-Fructos-1-Yl)-L-Cysteine (pubchem Cid:No Items), N-(1-Deoxy-D-Fructos-1-Yl)-L-Glutamic Acid (pubchem Cid:56971968), N-(1-Deoxy-D-Fructos-1-Yl)-L-Glutamine (pubchem Cid:No Items), N-(1-Deoxy-D-Fructos-1-Yl)-L-Glycine (pubchem Cid:3081391), N-(1-Deoxy-D-Fructos-1-Yl)-L-Histidine Acid (pubchem Cid:No Items), N-(1-Deoxy-D-Fructos-1-Yl)-L-Lysine (pubchem Cid:123708), N-(1-Deoxy-D-Fructos-1-Yl)-L-Proline Acid (pubchem Cid:71316983), N-(1-Deoxy-D-Fructos-1-Yl)-L-Serine (pubchem Cid:No Items), N-(1-Deoxy-D-Fructos-1-Yl)-L-Threonine (pubchem Cid:No Items), N-(1-Deoxy-D-Fructos-1-Yl)-L-Tryptophan (pubchem Cid:159983), N-(1-Deoxy-D-Fructos-1-Yl)-L-Tyrosine (pubchem Cid:No Items), N-(1-Deoxy-D-Fructos-1-Yl)-L-Valine (pubchem Cid:71777427), N-(1-Deoxy-D-Fructos-1-Yl)-L-Leucine (pubchem Cid:71316981), N-(1-Deoxy-D-Fructos-1-Yl)-L-Phenylalanine (pubchem Cid:71316982), Nepsilon-(2-Furoylmethyl)-L-Lysine (furosine, Pubchem Cid:123889), Nepsilon-(carboxymethyl)-L-Lysine (cml, Pubchem Cid:123800), D-Glucose (pubchem Cid:5793), Lysine (pubchem Cid:5962),

Affiliazioni:

*** IBB - CNR ***
Department of Agriculture and Food Science, University of Naples Federico II, Italy. Electronic address: antoniodario.troise2@unina.it., Institute of Biostructures and Bioimaging (IBB), CNR, via Mezzocannone 16, 80134 Naples, Italy; Dipartimento di Scienze e Tecnologie Ambientali, Biologiche e Farmaceutiche, Seconda Universita di Napoli, I-81100 Caserta, Italy., School of Science, Engineering & Technology, Division of Food Science, Abertay University, Dundee DD1 1HG, UK., Institute of Biostructures and Bioimaging (IBB), CNR, via Mezzocannone 16, 80134 Naples, Italy. Electronic address: marmonti@unina.it., Food Quality Design Group, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands.,

Riferimenti:

Non disponibile.

Thermal treatments and storage influence milk quality, particularly in low lactose milk as the higher concentration of reducing sugars can lead to the increased formation of the Maillard reaction products (MRPs). The control of the Amadori products (APs) formation is the key step to mitigate the Maillard reaction (MR) in milk. The use of fructosamine oxidases, (Faox) provided promising results. In this paper, the effects of Faox I were evaluated by monitoring the concentration of free and bound MRPs in low lactose milk during shelf life. Results showed that the enzyme reduced the formation of protein-bound MRPs down to 79% after six days at 37 degrees C. Faox I lowered the glycation of almost all the free amino acids resulting effective on basic and polar amino acids. Data here reported corroborate previous findings on the potentiality of Faox enzymes in controlling the early stage of the MR in foods.