Mutagenicity of Heated Sugar−Casein Systems: Effect of the Maillard Reaction
- 13 May 2000
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 48 (6), 2271-2275
- https://doi.org/10.1021/jf9907586
Abstract
The formation of mutagens after the heating of sugar−casein model systems at 120 °C was examined by the Ames test, using Salmonella typhimurium strain TA100. Several sugars (glucose, fructose, galactose, tagatose, lactose, and lactulose) were compared in their mutagenicities. Mutagenicity could be fully ascribed to Maillard reaction products and strongly varied with the kind of sugar. The differences in mutagenicity among the sugar−casein systems were caused by a difference in reaction rate and a difference in reaction mechanism. Sugars with a comparable reaction mechanism (glucose and galactose) showed a higher mutagenic activity corresponding with a higher Maillard reactivity. Disaccharides showed no mutagenic activity (lactose) or a lower mutagenic activity (lactulose) than their corresponding monosaccharides. Ketose sugars (fructose and tagatose) showed a remarkably higher mutagenicity compared with their aldose isomers (glucose and galactose), which was due to a difference in reaction mechanism. Keywords: Ames test; casein; Maillard reaction; mutagenicity; sugarsThis publication has 6 references indexed in Scilit:
- Reducing sugars effect on available lysine loss of casein by moderate heat treatmentFood Chemistry, 1998
- Dna strand breaks induced through active oxygen radicals by fragrant component 4-hydroxy-2-hydroxymethyl5-methyl-3(2H)-furanone in maillard reaction of hexose/amino acidFood and Chemical Toxicology, 1995
- Effect of Maillard reaction products on protein digestion. In vitro studiesJournal of Agricultural and Food Chemistry, 1986
- Mutagenicity of the products obtained from heated milk systemsFood and Chemical Toxicology, 1982
- Induction of mitotic gene conversion by browning reaction products and its modulation by naturally occurring agentsMutation Research/Genetic Toxicology, 1982
- Clastogenic and Mutagenic Activities of Maillard Reaction Model SystemsJournal of Food Science, 1981