Abstract
Fatty acid losses, lipid oxidation, pyrrole formation, and browning and fluorescence development were determined in four mixtures of phosphatidylethanolamine (PE), ribose (RI), and/or lysine (lys) incubated at 37 °C to study the influence of lipid oxidation on the Maillard reaction and vice versa. Under the conditions assayed, the amino group of PE was preferentially damaged compared with the amino group of lys. In addition, oxidized lipid/amino acid reactions produced more pyrrolization, browning and fluorescence than carbohydrate/amino acid reactions, but both oxidized lipid/amino acid and sugar/amino acid reactions were produced in the PE/RI/lys system and both of them were inhibited by the presence of the other. Thus, fewer RI/lys reaction products were produced in the PE/RI/lys system than in an analogous system with no PE added. All these results confirm that there is an interaction between lipid oxidation and the Maillard reaction, and both of them should be considered simultaneously to understand their consequences on foods when lipids, carbohydrates, and amino acids or proteins are present.
Similar content being viewed by others
References
Frankel EN (1998) Lipid oxidation. The Oily Press, Dundee, UK
Mavric E, Kumpf Y, Schuster K, Kappenstein O, Scheller D, Henle T (2004) Eur Food Res Technol 218:213–218
Ledl F, Schleicher E (1990) Angew Chem Int Ed Engl 29:565–706
Gerrard JA (2002) Trends Food Sci Nutr 13:391–399
Kislinger T, Humeny A, Seeber S, Becker CM, Pischetsrieder M (2002) Eur Food Res Technol 215:65–71
Friedman M (1996) J Agric Food Chem 44:631–653
Zamora R, Hidalgo FJ (2005) Crit Rev Food Sci Nutr 45:1–11
Hidalgo FJ, Zamora R (2000) Grasas Aceites 51:35–49
Hidalgo FJ, Zamora R (1993) J Biol Chem 268:16190–16197
Tressl R, Wondrak GT, Krüger RP (1998) J Agric Food Chem 46:104–110
Breitling-Utzmann CM, Unger A, Friedl DA, Lederer MO (2001) Arch Biochem Biophys 391:245–254
Hidalgo FJ, Nogales F, Zamora R (2003) J Agric Food Chem 51:5703–5708
Mottram DS, Whitfield FB (1995) J Agric Food Chem 43:984–988
Mottram DS, Whitfield FB (1995) J Agric Food Chem 43:1302–1306
Mottram DS (1998) Food Chem 62:415–424
Gandemer G (1999) Sci Aliments 439–458
Namiki M, Hayashi T (1983) In: Waller GR, Feather MS (eds) The Maillard reaction in foods and nutrition. American Chemical Society, Washington, DC, pp 21–46
Zamora R, Hidalgo FJ (2003) Chem Res Toxicol 16:1632–1641
Zamora R, Alaiz M, Hidalgo FJ (1997) Biochemistry 36:15765–15771
Zamora R, Hidalgo FJ (2003) J Agric Food Chem 51:4661–4667
Hidalgo FJ, Alaiz M, Zamora R (1998) Anal Biochem 262:129–136
Zamora R, Alaiz M, Hidalgo FJ (2000) J Agric Food Chem 48:3152–3158
Hidalgo FJ, Nogales F, Zamora R (2004) Anal Biochem 334:155–163
Francis FJ, Clydesdale FH (1975) Food colorimetry: theory and applications. AVI Publishing, Westport, CT
Snedecor GW, Cochran WG (1980) Statistical methods, 7th edn. Iowa State University Press, Ames, IA
Glantz SA (1997) Primer of biostatistics: the program. McGraw-Hill, New York
Hidalgo FJ, Zamora R (2002) J Agric Food Chem 50:5463–5467
Baynes JW (1996) In: Ikan R (ed) The Maillard reaction. Consequences for the chemical and life sciences. Wiley, Chichester, UK, pp 55–72
Hidalgo FJ, Alaiz M, Zamora R (1999) J Agric Food Chem 47:742–747
Kwang GL, Shibamoto T (2002) Food Rev Int 18:151–175
Alaiz M, Hidalgo FJ, Zamora R (1999) J Agric Food Chem 47:748–752
Acknowledgments
This study was supported in part by the European Union and the Plan Nacional de I+D of the Ministerio de Educación y Ciencia of Spain (project AGL2003-02280). We are indebted to José L. Navarro for technical assistance.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Zamora, R., Nogales, F. & Hidalgo, F.J. Phospholipid oxidation and nonenzymatic browning development in phosphatidylethanolamine/ribose/lysine model systems. Eur Food Res Technol 220, 459–465 (2005). https://doi.org/10.1007/s00217-004-1114-z
Received:
Revised:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-004-1114-z