Control of the Maillard reaction by ferulic acid

Jose M Silván; Shima H Assar; Chou Srey; M Dolores Del Castillo; Jennifer M Ames

doi:10.1016/j.foodchem.2011.03.047

Control of the Maillard reaction by ferulic acid

Food Chem. 2011 Sep 1;128(1):208-13. doi: 10.1016/j.foodchem.2011.03.047. Epub 2011 Mar 12.

Authors

Jose M Silván¹, Shima H Assar², Chou Srey², M Dolores Del Castillo³, Jennifer M Ames²

Affiliations

¹ Department of Food Analysis and Bioactivity, Institute of Food Science Research (CSIC-UAM), C/Nicólas Cabrera, 9 - Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
² Human Nutrition and Health Group, School of Biological Sciences, Queen's University Belfast, David Keir Building, Stranmillis Road, Belfast BT9 5AG, Northern Ireland, United Kingdom.
³ Department of Food Analysis and Bioactivity, Institute of Food Science Research (CSIC-UAM), C/Nicólas Cabrera, 9 - Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain. Electronic address: mdolores.delcastillo@csic.es.

PMID: 25214350
DOI: 10.1016/j.foodchem.2011.03.047

Abstract

This study investigated how ferulic acid (FA) affects the formation of certain Maillard reaction products (MRPs), i.e., early MRPs, fluorescent and non-fluorescent advanced glycation end products (AGEs), and melanoidins in model systems. Glycation mixtures were prepared containing soy glycinin or bovine serum albumin (final concentration 10mg/ml) and fructose (222mM) in 0.2% KOH in the presence or absence of FA (12.95mM) and incubated at 60°C for 60min. The extent of the MR was estimated by analysis of free amino groups, the incorporation of sugar into the protein backbone as well as the formation of N(ϵ)-(carboxymethyl)lysine (CML), fluorescent AGEs (λexc=337nm, λem=350-550nm) and melanoidins (absorbance at 420nm). Formation of CML and fluorescent AGEs was reduced by nearly 90% by the addition of FA while early MRPs and melanoidins were inhibited to a lesser extent (∼10% and 28%, respectively) compared to AGE formation. A controlled formation of early MRPs was achieved by use of FA, and it is a new finding. To the best of our knowledge, for the first time the use of FA as a reliable means of obtaining novel glycoprotein preparations containing low amounts of AGEs, with the potential to be used as functional food ingredients, is proposed.

Keywords: Advanced glycation end products (AGEs); Early Maillard reaction products; Ferulic acid; Glycation inhibitor; Melanoidins; N(ϵ)-(Carboxymethyl)-lysine (CML).