Safety and physiological effects of Maillard reaction products.

概要

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Heat-processed or cooked foods and fermented foods contain Maillard reaction products. Major reaction products are Amadori rearrangement compounds, dicarbonyls such as 3-deoxyglucosulose, furans such as 5-hydroxymethyl-furfural, pyrroles such as N-substituted pyrrole-2-carbaldehyde, and melanoidins which are polymerized brown substances. Some of the low molecular products are weakly mutagenic and melanoidins inhibit the activity of digestive enzymes such as amylases and proteases. Maillard-modified proteins also show antinutritive effects. On the other hand, melanoidins, which have antioxidative activity, in addition to the physiological effects similar to dietary fibers, show strong desmutagenic activity especially against mutagenic heterocyclic amines, inhibit the formation of nitrosoamines, and further, scavenge reactive oxygens such as H202 and OZ These effects by melanoidins suggest that they are anticarcinogenic. Therefore, it is important that both useful and adverse effects of the Maillard reaction products contained in foods are critically evaluated.
日本応用糖質科学会の論文