| Budget Amount *help |
¥3,640,000 (Direct Cost: ¥2,800,000、Indirect Cost: ¥840,000)
Fiscal Year 2017: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2016: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2015: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
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| Outline of Final Research Achievements |
We focused on highly polar Maillard reaction products and aimed to develop a simple and sensitive method to analyze several advanced glycation end products (AGEs) using liquid chromatography-tandem mass spectrometry (LC-MS/MS). The developed method enabled to separate and quantitate simultaneously seven AGEs and was applied to the determination of free AGEs contained in various kinds of soy sauce and beer. The major AGEs in soy sauce and beer were CML, CEL, and MG-H1. Furthermore, long-term storage of soy sauce increased CML. This study revealed that materials, processing condition, and protein content clearly affected the levels of AGEs in food.
We isolated a novel yellow pigment from model Maillard reaction system containing L-carnosine and D-xylose under weakly acidic condition. This compound possesses two carnosine residue and a pyrrolyl-methylidene-pyrrolone structure. We then showed that this compound had potent antioxidant activity.
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