• Korean Journal of Pharmacognosy
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• v.31 no.2
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• pp.240-244
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• 2000

Antimutagenicity profiles of the enzymatic browning reaction products(EBRP) were investigated. The rec-assay with Bacillus subtilis strains $H17(rec^+)$ and $M45(rec^-)$ was carried out using their spores. The biological activities were evaluated for seven different enzymatic browning reaction products, which resulted from the reactions of seven polyphenols with polyphenol oxidase isolated from Ginkgo biloba leaves. In the spore $rec^-$ assay, most of the polyphenolic compounds tested were positive, whereas their enzymatic browning reaction products were tested negative. The mutagenicity of enzymic browning mixtures of the polyphenols and the enzymes obtained from Ginkgo biloba leaves showed negative results in the mutagenicity test using Bacillus subtilis strains $H17(rec^+)$ and $M45(rec^-)$. In the case where polyphenol oxidase inhibitors were added in the enzymatic reaction mixtures with polyphenols, the polyphenols showed mutagenic effect in the spore $rec^-$ assay. This suggests that the activity of polyphenol oxidase is decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1013-1016
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• 2004

The inhibitory effect of MRPs (Maillard reaction products) on enzymatic browning of taro was investigated. The MRPs prepared by heating glycine and glucose at 9$0^{\circ}C$ for 7 hr exhibited a strong inhibitory effect on taro polyphenol oxidase (PPO). The maximum inhibitory activity of MRPs against taro PPO was detected toward (＋)-catechin, catechol, 4-methylcatechol followed by L-$\beta$-3,4-dihydroxyphenylalanine (L-DOPA) and pyragallol as a substrate. The MRPs synthesized from fructose and glucose with glycine as a amino acid significantly reduced the taro PPO activity. MRPs prepared by higher glycine or glucose concentration showed stronger inhibition against taro PPO. Increasing reaction time of the glycine and glucose promoted the inhibitory effect of MRPs against the PPO activity of taro, whereas the color formation was gradually increased.

• YAKHAK HOEJI
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• v.49 no.4
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• pp.330-334
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• 2005

Antimutagenic activity of the enzymatic browning reaction products (EBRPs) was investigated by using the spore rec-assay with Bacillus subtilis strains H17 $(rec^+)\;and\;M45 (rec^-)$. The EBRPs tested were prepared from the reactions of five different kinds of polyphenols with polyphenol oxidase isolated from the leaves Perilla frutescens. In the spore rec-assay, most of the polyphenolic compounds tested showed positive, whereas only their tested compound showed negative respectively. In addition of polyphenol oxidase inhibitors such as cysteine, glutathione and ascorbic acid to the reaction mixtures consisted with the polyphenol oxidase and polyphenols, the mutagenic effects were increased in the spore recassay. These results show that the activity of polyphenol oxidase may play an important role in the reduction of mutagenicity of polyphenols.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.277-284
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• 1996

The objective of this study was to screen the antimutagenicity of yam enzymatic browning reaction product (YEBRP), mucopolysaccharide and dietary fiber from yam to the mutagen of sodium azide and 2-aminoflourene (2-AF). Antimutagenicity of YEBRP on the mutagenicity of sodium azide showed no difference compared to control without YEBRP but that of 2-AF was high In all substrate. (P＜0.01) On the mutagenicity of sodium azide and 2-AF, antimutagenicity of mucopolysaccharide and dietary fiber were high (p＜0.01) in $\alpha$-cellulose and hemicellulose, Antimutagenicity of u-cellulose on the mutagenicity of 2-AF was high at 5 hours reaction time but that was decreased as the reaction time increased.

• Journal of Life Science
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• v.22 no.11
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• pp.1451-1455
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• 2012

The study was conducted to investigate the effect of Maillard reaction products (MRPs) on enzymatic browning of crown daisy (Chrysanthmum coronarium var. spatiosum). The MRPs prepared by heating various amino acid and sugar at $90^{\circ}C$ caused a strong inhibitory effect on crown daisy polyphenol oxidase (PPO, ${\sigma}$-diphenol oxygen oxidoreductase, EC 1.10.3.1). As the reaction time of the solution containing glycine and glucose increased at $90^{\circ}C$, the production of MRPs was increased, whereas the amounts of glycine and glucose were decreased. Accordingly, the inhibitory effect of crown daisy PPO activity by MRPs was increased as the amounts of synthesized MRPs were increased. The MRPs synthesized from the various amino acids and sugars significantly reduced the PPO activity, particularly MRPs prepared by glutamine and xylose. The Michealis-Menten constant value ($K_m$) of crown daisy PPO with catechol as a substrate was 22.0 mM, and MRPs were a noncompetitive inhibitor against crown daisy PPO.

• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.618-624
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• 1990

The antimutagenic effects of apple enzymatic browning reaction products(AEBRP) which resulted from the reaction of catechol, hydroquinone, homocatechol, hydroxyhydroquinone and pyrogallol with polyphenol oxidase extracted from apple(Jona gold) were investigated. Test strain used in SOS spot test and SOS chromotest was E. coli PQ 37/plasmid pKM 101. In SOS spot test, all of five AEBRPs showed strong antimutagenic effects on mytomycin C(MMC), 4-nitroquinoline-1-oxide(4NQO), N-me-thyl-N'-nitro-N-nitrosoguanidlne(MNNG) as increasing concentrations of AEBRP solution. In SOS chromotest, most of AEBRPs also showed strong antimutagenic effects on MMC, MNNG, 4NQO and 3-amino-1,4-dimethyl-5H-pyrido(4,3-b)indole (Trp-P-1), as increasing concentration of AEBRP solution.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.9 no.2
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• pp.111-119
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• 1976

Discoloration of canned boiled oyster namely greening, yellowing and browning often occur separately or associatively in the storage of the product. Greening is mainly caused by the appearance of chlorophyll and its derivatives on the surface around the digestive diverticula of the oyster and yellowing by dispersion of carotenoid. Browning reactions by sugar amino condensation or enzymatic action, tyrosinase, also cause an undesirable color development. In this paper, the stability and the changes in distributional or partitional ratio of chlorophyll and carotenoid pigment of meat vs viscera in raw and canned oyster during six month storage in order to measure the dispersion rate of both pigments between meat and viscera, and to evaluate the feasibility of discoloration of oyster meat. The development of brownish pigment and the toss of free tyrosine in oyster were also determined to compare the readiness of color development. In addition the influence of processing and storage conditions to the dispersion rate and the tendency of discoloration, and finally the effect of inhibitor were discussed. The results showed that greening or yellowing was initiated by the dispersion of chlorophyll or carotenoids from viscera to the meat of oyster, and the dispersion rate of carotenoid was much higher than the chlorophyll's, so that, yellowing appeared a leading reaction of discoloration. The dispersion rate was obviously fastened by raising the temperature in the process of sterilization and storage. Consequently, the low temperature storage could largely retard the occurance of yellowing or greening of oyster meat. The pH control of canned oyster did not seem to affect the dispersion of pigment but significantly did on the stability of the piqments. Browning by the reaction of sugar-amino condensation and enzymatic oxidation of tyrosine was positively detected in canned oyster meat. The development of brownish color was influenced rather by the storage temperature than the heating process. Addition of sodium sulfite in can or treating the boiled oyster with sulfite solution prior to filling seemed possibly inhibit the color development particularly in cold-storaged oyster meat.

• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.632-639
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• 1990

The biological activities of twelve different kinds of enzymatic browning reaction products(EBRP), which resulted from the reactants four kinds of polyphenols with polyphenol oxidase extracted from Ligularia fischeri, pimpinella brachycarpa and Aster scaber of edible mountain herbs. All of twelve samples did not show any mutagenic effect in the spore rec-assay, Ames mutagenicity test and DNA breaking test. However metal ions such as $Cu^{2+},\;Fe^{2+}$, and $Ni^{2+}$ were increased the DNA breakage in rec-assay. The EBRPs inhibited the mutagenicities induced by $benzo({\alpha})pyrene (B({\alpha})P)$, 3-amino-1,4-dimethyl-5H-pyrido-[4,3-b]indole(Trp-P-1) and 2-aminofluorene(2-AF) in Salmonella/microsome assay system with S-9 mix. In effects of EBRPs on the DNA repair system, the activity of EcoRI was highly inhibited and that of $T_{4}$ DNA ligase was inactivated by addition of EBRPs. The results of transformation ratio of plasmid pGA658 into E. coli HB 101 was significantly decreased by the reaction products of S. brachycarpa polyphenoloxidase (PPO). When UV light was exposed to the mixture of DNA and EBRP before the thanformation, the reaction products from L. fischeri PPO with pyrogallol, catechol and hydroxyhydroquinone stimulated transformation ratio.

• Journal of the Korean Society of Food Science and Nutrition
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• v.2 no.1
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• pp.41-47
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• 1973

In the present work, the quality stability of sun-dried Alaska pollack, Theragra chalcogramma, was discussed in the aspects of non-enzymatic discoloration as a function of relative humidity during storage at room temperature$(20^{\circ}C)$. Frozen Alaska pollack was dressed, filleted, dried for 48 hours in the open air, and finally stored in cylindrical acrylic chambers which contained saturated specific salt solutions proposed by Rockland(1960) for humidity control. The color development of the product was analyzed by spectrophotometry at 10 day-intervals during the storage. Lipid oxidation was measured as TBA value at wavelength of 538nm. And browning pigments were extracted, divided into two fractions and measured at 460nm: one was chloroform-methanol (2:1 v/v)soluble fraction attributed to lipid oxidation, and the other was water dialyzed fraction caused by so called Maillard reaction. The TBA value showed a maximum on 30 day storage, hereafter, intended to decrease gradually. On the other hand, the rate of brown pigment development in water dialyzed fractions as well as in chloroform-methanol soluble fractions was lower at 34 to 45%RH than at any other case, and propagation of lipid oxidation was also diminished at the same levels of humidity. From the facts described previously, it is recognized that storage at 34 to 45%RH provides higher quality stability for sun-dried Alaska pollack.

• Preventive Nutrition and Food Science
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• v.22 no.1
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• pp.37-44
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• 2017

Sulfur-containing amino acids play important roles in good flavor generation in Maillard reaction of non-enzymatic browning, so aqueous model systems of glucosamine and cysteine were studied to investigate the effects of reaction temperature, initial pH, reaction time, and concentration ratio of glucosamine and cysteine. Response surface methodology was applied to optimize the independent reaction parameters of cysteine and glucosamine in Maillard reaction. Box-Behnken factorial design was used with 30 runs of 16 factorial levels, 8 axial levels and 6 central levels. The degree of Maillard reaction was determined by reading absorption at 425 nm in a spectrophotometer and Hunter's L, a, and b values. ${\Delta}E$ was consequently set as the fifth response factor. In the statistical analyses, determination coefficients ($R^2$) for their absorbance, Hunter's L, a, b values, and ${\Delta}E$ were 0.94, 0.79, 0.73, 0.96, and 0.79, respectively, showing that the absorbance and Hunter's b value were good dependent variables for this model system. The optimum processing parameters were determined to yield glucosamine-cysteine Maillard reaction product with higher absorbance and higher colour change. The optimum estimated absorbance was achieved at the condition of initial pH 8.0, $111^{\circ}C$ reaction temperature, 2.47 h reaction time, and 1.30 concentration ratio. The optimum condition for colour change measured by Hunter's b value was 2.41 h reaction time, $114^{\circ}C$ reaction temperature, initial pH 8.3, and 1.26 concentration ratio. These results can provide the basic information for Maillard reaction of aqueous model system between glucosamine and cysteine.