2012 Fiscal Year Final Research Report
Elucidation of formation mechanism, digestion and absorption of Maillard reaction compounds formed in food
Project/Area Number |
23700925
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Research Category |
Grant-in-Aid for Young Scientists (B)
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Allocation Type | Multi-year Fund |
Research Field |
Eating habits, studies on eating habits
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Research Institution | Japan Women's University |
Principal Investigator |
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Project Period (FY) |
2011 – 2012
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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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Research Products
(2 results)