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 CHEMICAL AND BIOLOGICAL EFFECTS OF MAILLARD REACTION PRODUCTS. Chemical and biological effects of lysine- and casein-sugar
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CHEMICAL AND BIOLOGICAL EFFECTS OF MAILLARD REACTION PRODUCTS. Chemical and biological effects of lysine- and casein-sugar (glucose, fructose, and ribose) Maillard reaction products

автор Hao J. издательство Книга по Требованию Прочие виды транспорта
Cтраниц 220        мягкая обложка       
Аннотация:Free radical scavenging activities of MRPs were influenced not only by high and low molecular fractions, but also by the source of ROS present in the reaction environment. While antioxidant activities were apparent for whole MRP mixtures, ethanol precipitates (i. e. , HMW fraction), more so than ethanol extracts (i. e. , LMW fraction), were mainly responsible for scavenging HO? and DPPH radicals and protecting against both ferrous ion- and cupric ion- induced cytotoxicity. Rib was the most reactive sugar and exerted the greatest change in Maillard-reaction (MR), followed by Glc and Fru in the sugar-Lys model. All three sugar-Lys MRPs not only exhibited strong free radical scavenging activity in chemical systems, but also protected intestinal Caco-2 cells from injury caused by oxidants and transition metal ions. Different chemical characteristics of MRPs generated by the three sugars could not be associated with distinct antioxidant properties in most cases. There were significant differences between chemical characteristics of ribose (Rib)-, glucose (Glc)-, and fructose (Fru)-lysine (Lys) Maillard reaction products (MRPs).
Автор: Hao J.
Издательство: Книга по Требованию
Год:2009
Цена:
3214 руб
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Поиск: CHEMICAL AND BIOLOGICAL EFFECTS OF MAILLARD REACTION PRODUCTS. Chemical and biological effects of lysine- and casein-sugar (glucose, fructose, and ribose) Maillard reaction products
НОВЫЙ ГОД СИМВОЛ 2013 ГОДАУКРАШЕНИЯ
КАРНАВАЛ НА НОВЫЙ ГОД РАСПРОДАЖА
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