Elucidation of formation mechanism, digestion and absorption of Maillard reaction compounds formed in food

Research Project

Project/Area Number	23700925
Research Category	Grant-in-Aid for Young Scientists (B)
Allocation Type	Multi-year Fund
Research Field	Eating habits, studies on eating habits
Research Institution	Japan Women's University
Principal Investigator	YAMAGUCHI Keiko 日本女子大学, 家政学部, 助教 (00440074)
Project Period (FY)	2011 – 2012
Project Status	Completed (Fiscal Year 2012)
Budget Amount *help	¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000) Fiscal Year 2012: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000) Fiscal Year 2011: ¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000)
Keywords	メイラード / 糖化ペプチド / 糖化タンパク質
Research Abstract	A pyrylium or hydroxymethyl furylium ion of glucose-modified peptide LEKFD seem to be produced by the Maillard reaction. CML content and fluorescence intensity in meat increased when it was pan-broiled. The rate of increasing CML and fluorescence in baked meat was lower than that of pan-broiled meat. In vivo, it is estimated that modified ss-Lactoglobulin was digested more easily than that of native ss -Lactoglobulin. However, it was not observed in vitro.

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