African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 857

Full Length Research Paper

Effect of medium-chain triacylglycerols on reactive oxygen species in light irradiation-induced Maillard reaction with glucose-lysine systems

Toshiyuki Toyosaki
  • Toshiyuki Toyosaki
  • Department of Foods and Nutrition, Koran Women’s Junior College Fukuoka, 811-1311, Japan.
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Yasuhide Sakane
  • Yasuhide Sakane
  • Department of Foods and Nutrition, Koran Women’s Junior College Fukuoka, 811-1311, Japan.
  • Google Scholar


  •  Received: 20 May 2020
  •  Accepted: 07 July 2020
  •  Published: 31 July 2020

Abstract

The primary objective of this study was to investigate the involvement of reactive oxygen species (ROS) in the induction of Maillard reaction in the presence of medium-chain triacylglycerols (MCTs). Light irradiation was found to induce Maillard reaction in a glucose-lysine system and led to the generation of ROS. The glucose-lysine Millard reaction was clearly inhibited by the presence of MCTs. Enhancement of this inhibitory effect by the addition of superoxide dismutase (SOD) confirmed that ROS are generated by light irradiation and that the generated superoxide anions (O2-) and hydroxy radicals (•OH) promote induction of the Maillard reaction. It is, hereby, proposed that the primary mechanism by which ROS contribute to the induction of the Maillard reaction involves the generation of •OH through the reaction of O2- and H2O2 (Haber-Weiss reaction).

 

Key words: Medium-chain triacylglycerols (MCTs), Long-chain triacylglycerols (LCTs), saturated fatty acids, unsaturated fatty acid, superoxide dismutase (SOD), superoxide anions (O2-), hydroxy radicals (•OH).