actividad biologica melanoidinas - estructura

Review Melanoidins produced by the Maillard reaction: Structure and biological activity He-Ya Wang ⇑ , He Qian, Wei-Rong Yao School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China a r t i c l e i n f o Article history: Received 14 November 2010 Received in revised form 22 January 2011 Accepted 15 March 2011 Available online 21 March 2011 Keywords: Maillard reaction Melanoidins Structural properties Biological effects Antioxidant activity a b s t r a c t Melanoidins are compounds generated in the late stages of the Maillard reaction from reducing sugars and proteins or amino acids during food processing and preservation. Recently the effects of melanoidins on human health and the chemical characterisation of the beneficial components have gained a lot of attention. Food melanoidins have been reported to be anionic, coloured compounds and some of their key chromophores have been elucidated. The antioxidant activity and other biological effects of melanoidins from real foods and model systems have been widely studied. Despite this, very few different melanoidin structures have actually been described, and specific health effects have yet to be linked to chemi cally distinct melanoidi ns. The variet y of diffe rent Maillard reaction products formed during the reaction, in conjunction with the difficulty in purifying and identifying them, makes a thorough analysis of melanoidins challenging. This review provides a comprehensive look at what is known to date about melan oidin structur e, the format ion mecha nism for these compounds , and the biological properties related to the beneficial health effects of melanoidins. 2011 Elsevier Ltd. All rights reserved. Contents 1. Intr oduc ti on . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 73 2. Chemical and structural properti es of melanoidins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 574 2.1. The negative charge of melanoi di ns. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 574 2. 2. Molecular we igh t of mel anoid ins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 574 2.3 . Str uct ura l properties and the likel y for mation me cha nis m of mel anoidins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 574 2.4. Quanti fi cati on of model mel anoid ins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 578 3. The biol ogi ca l prope rties of melanoidi ns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 579 3.1. Ge notox icit y and cytotoxi ci ty. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 579 3.2. Antioxidat ive activi ty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 579 3.3. Anti mi crobial acti vi ty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 580 3.4. Effect of melanoi di ns on xenobioti c enz ymes acti vi ty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 580 3.5. Prebiot ic ac ti vi ty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 581 3.6. Anti hypert ensive acti vi ty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 581 3.7. Ot he r bi ol ogi ca l ef fect s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 581 3. 8 . The in vivo eff ects of mel anoi dins and the effe cts of melanoidin s on food s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 581 4. C on c lu si o ns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 82 Ac knowledgements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 582 Re fe r en ce s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 82 1. Introduction Melanoidins are hete roge neous, nitr ogen -cont aini ng brown pigments produced by the Maillard reaction (MR). They can absorb light at wavelengths as high as 420 nm and are predominantly 0308-8146/$ - see front matter 2011 Elsevier Ltd. All rights reserved. doi:10.1016/j.foodchem.2011.03.075 ⇑ Corresponding author. Tel.: +86 510 85328731; fax: +86 510 85329081. E-mail address: [email protected] (H.-Y. Wang). Food Chemistry 128 (2011) 573–584 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem

actividad biologica melanoidinas - estructura

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