Chemical and Biological Effects of Maillard Reaction Products

There were significant differences between chemical §characteristics of ribose (Rib)-, glucose (Glc)-, §and fructose (Fru)-lysine (Lys) Maillard reaction §products (MRPs). 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. 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. 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.