Tags

Type your tag names separated by a space and hit enter

Inhibition of polyphenoloxidase activity by mixtures of heated cysteine derivatives with carbonyl compounds.
Mol Nutr Food Res. 2007 Apr; 51(4):395-403.MN

Abstract

It had previously been shown that soluble Maillard reaction products (MRP) made from thiol compounds and glucose or fructose contained powerful inhibitors of various fruit and vegetable polyphenoloxidase (PPO) activity. In MRP from cysteine and glucose, the amount of hydroxymethylfurfural (HMF) formed increased with the increase in glucose concentration (0-1 M), particularly under acidic (pH 2) conditions. Using model mixtures containing a preheated cysteine-derived compound and a carbonyl component, especially HMF, furfural and benzaldehyde, we showed that the neoformed compounds produced exhibited a stronger inhibitory potency toward PPO activity of eggplant, apple, and mushroom than former MRP. Optimal reaction conditions for the formation of inhibitory compounds when HMF reacted with preheated cysteine were investigated. It was found that a reactants molar ratio of 1:1 and a reaction time exceeding 1 h were the most efficient reaction conditions to generate inhibitory compounds. The stability of the newly formed products, evaluated during storage, showed that their inhibitory potency was globally kept at 4, 21, and 37 degrees C for 72 h but was unstable when stored at -20 degrees C and lost when exposed to UV radiations for 24 h.

Authors+Show Affiliations

UMR SCALE 1211 (CNAM-ENSIA-INRA), Conservatoire National des Arts et Métiers (CNAM), Chaire de Biochimie Industrielle et Agro-Alimentaire, Paris, France.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

17357978

Citation

Chériot, Sophie, et al. "Inhibition of Polyphenoloxidase Activity By Mixtures of Heated Cysteine Derivatives With Carbonyl Compounds." Molecular Nutrition & Food Research, vol. 51, no. 4, 2007, pp. 395-403.
Chériot S, Billaud C, Maillard MN, et al. Inhibition of polyphenoloxidase activity by mixtures of heated cysteine derivatives with carbonyl compounds. Mol Nutr Food Res. 2007;51(4):395-403.
Chériot, S., Billaud, C., Maillard, M. N., & Nicolas, J. (2007). Inhibition of polyphenoloxidase activity by mixtures of heated cysteine derivatives with carbonyl compounds. Molecular Nutrition & Food Research, 51(4), 395-403.
Chériot S, et al. Inhibition of Polyphenoloxidase Activity By Mixtures of Heated Cysteine Derivatives With Carbonyl Compounds. Mol Nutr Food Res. 2007;51(4):395-403. PubMed PMID: 17357978.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Inhibition of polyphenoloxidase activity by mixtures of heated cysteine derivatives with carbonyl compounds. AU - Chériot,Sophie, AU - Billaud,Catherine, AU - Maillard,Marie-Noëlle, AU - Nicolas,Jacques, PY - 2007/3/16/pubmed PY - 2007/7/20/medline PY - 2007/3/16/entrez SP - 395 EP - 403 JF - Molecular nutrition & food research JO - Mol Nutr Food Res VL - 51 IS - 4 N2 - It had previously been shown that soluble Maillard reaction products (MRP) made from thiol compounds and glucose or fructose contained powerful inhibitors of various fruit and vegetable polyphenoloxidase (PPO) activity. In MRP from cysteine and glucose, the amount of hydroxymethylfurfural (HMF) formed increased with the increase in glucose concentration (0-1 M), particularly under acidic (pH 2) conditions. Using model mixtures containing a preheated cysteine-derived compound and a carbonyl component, especially HMF, furfural and benzaldehyde, we showed that the neoformed compounds produced exhibited a stronger inhibitory potency toward PPO activity of eggplant, apple, and mushroom than former MRP. Optimal reaction conditions for the formation of inhibitory compounds when HMF reacted with preheated cysteine were investigated. It was found that a reactants molar ratio of 1:1 and a reaction time exceeding 1 h were the most efficient reaction conditions to generate inhibitory compounds. The stability of the newly formed products, evaluated during storage, showed that their inhibitory potency was globally kept at 4, 21, and 37 degrees C for 72 h but was unstable when stored at -20 degrees C and lost when exposed to UV radiations for 24 h. SN - 1613-4125 UR - https://www.unboundmedicine.com/medline/citation/17357978/Inhibition_of_polyphenoloxidase_activity_by_mixtures_of_heated_cysteine_derivatives_with_carbonyl_compounds_ L2 - https://doi.org/10.1002/mnfr.200600184 DB - PRIME DP - Unbound Medicine ER -