ウスイ　テルユキ   Teruyuki USUI
  臼井　照幸
   所属   栄養学部
   職種   教授
言語種別 英語
発行・発表の年月 2005/06
形態種別 研究論文（学術雑誌）
標題 Chemistry and Biological Effects of Melanoidins and Glyceraldehyde-Derived Pyridinium as Advanced Glycation End Products
執筆形態 共著
掲載誌名 The Maillard Reaction
出版社・発行元 New York Academy of Sciences
巻・号・頁 1043,pp.104-110
著者・共著者 Fumitaka HAYASE,Teruyuki USUI,Kazuyuki NISHIYAMA,Shigeyuki SASAKI,Yoshinobu SHIRAHASHI,Naoyuki TSUCHIYA,Hirohito WATANABE
概要 Blue pigments (blue-M1 and blue-M2) and red pigments (red-M1 and red-M2) were generated in a xylose-glycine reaction system. Blue-M2 was identified as an addition compound of di-xylulose-glycine to blue-M1 that involved two pyrrolopyrrole structures. We identified red pigments as isomers of addition compounds of xylulose-glycine to the condensed compound between pyrrolopyrrole-2-carbaldehyde and pyrrole-2-carbaldehyde. These pigments have polymerizing activity, suggesting that they are important Maillard reaction intermediates through the formation of melanoidins. Melanoidins induced IFN-gamma and IL-12 expression in spleen cells exposed to allergen and in macrophages, respectively. These findings suggest that melanoidins have a suppressive effect on allergic reaction as a novel physiological effect.