Journal article


Identification of aminoreductones as active components in Maillard reaction mixtures inducing nuclear NF-kappaB translocation in macrophages


Publication Details
Author(s): Wühr A, Deckert M, Pischetsrieder M
Publisher: Wiley-VCH Verlag
Publication year: 2010
Volume: 54
Pages range: 1021-1030
ISSN: 1613-4125

Abstract

Coffee, a highly processed food, and Maillard mixtures are able to activate nuclear factor kB
translocation in macrophages via generation of hydrogen peroxide. In this study, a substructure library was prepared and used to identify Maillard products that are responsible for this effect. Three different Maillard reaction products with aminoreductone substructure (C6-aminoreductone, C4-aminoreductone, and aminohexose reductone) strongly induce nuclear factor kB translocation in macrophages. The effect was almost completely blocked by
co-incubation with catalase, indicating that cellular activation was mediated by the ability of
the test compounds to generate hydrogen peroxide. The cellular effect of a Maillard mixture,
which was produced under conditions favoring aminoreductone formation, could be almost
completely related to the presence of C6-aminoreductone.



How to cite
APA: Wühr, A., Deckert, M., & Pischetsrieder, M. (2010). Identification of aminoreductones as active components in Maillard reaction mixtures inducing nuclear NF-kappaB translocation in macrophages. Molecular Nutrition & Food Research, 54, 1021-1030. https://dx.doi.org/10.1002/mnfr.200900308

MLA: Wühr, Andrea, Melanie Deckert, and Monika Pischetsrieder. "Identification of aminoreductones as active components in Maillard reaction mixtures inducing nuclear NF-kappaB translocation in macrophages." Molecular Nutrition & Food Research 54 (2010): 1021-1030.

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