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 2006/12
形態種別 研究論文（学術雑誌）
標題 Chemistry and some biological effects of model melanoidins and pigments as Maillard intermediates
執筆形態 共著
掲載誌名 Molecular Nutrition & Food Research
巻・号・頁 50,pp.1171-1179
著者・共著者 Fumitaka HAYASE,Teruyuki USUI,Hirohito WATANABE
概要 Blue-M1, Blue-M2, Red-M1 and Red-M2 were generated in the Maillard reaction. Blue-M2 is presented to have been generated by the reaction between Blue-M1, which involved two pyrrolopyrrole structures as the major blue pigment, and di-D-xyluloseglycine. We identified red pigments as the isomers of addition compounds of D-xyluloseglycine to condensated compound between pyrroropyrrole-2-carbaldehyde and pyrrole-2-carbaldehyde compounds. These pigments have polymerizing activities, suggesting that they are important Maillard reaction intermediates through the formation of melanoidins. Blue-M1 as well as melanoidins effectively suppressed the peroxidation of linoleic acid. The scavenging activity toward Blue-M1 on hydroxyl and DPPH radicals was also as strong as that of melanoidins. Furthermore, Blue-M1 prevents the oxidative cell injury.Melanoidins induced IFN-gamma mRNA and IL-12 mRNA expressions in spleen cells exposed to allergen and in macrophage-like J774.1 cells, respectively.