Skip to main content
SpringerLink
Log in

Relationship between the chemical composition and the biological activities of food melanoidins

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

The relationship between the chemical composition and the biological activities of food melanoidin-rich fractions was investigated. Melanoidin-rich fractions were extracted using ultrafiltration (a 10 kDa cut-off) from coffee, barley coffee, dark beer, and traditional balsamic vinegar. All the food melanoidin-rich fractions were formed mainly of carbohydrates, phenolic compounds, and proteins. In dark beer, barley coffee, and traditional balsamic vinegar melanoidins, glucose was the most abundant sugar incorporated into melanoidins. Coffee melanoidins contained the largest amount of phenolic groups, followed by traditional balsamic vinegar melanoidins. The radical scavenging, Fe2+-chelating, and heme binding abilities of food melanoidins were investigated under gastric conditions. The melanoidinrich fraction extracted from coffee was the most active, showing the highest radical scavenging, Fe2+-chelating, and heme binding activities, compared to barley coffee, dark beer, and traditional balsamic vinegar. The radical scavenging and Fe2+-chelating abilities were assigned to the phenolic groups present in food melanoidins.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Friedman M. Food browning and its prevention: An overview. J. Agr. Food Chem. 44: 631–653 (1996)

    Article  CAS  Google Scholar 

  2. Martins SIFS, Jongen WMF, van Boekel MAJS. A review of Maillard reaction in food and implications to kinetic modeling. Trends Food Sci. Tech. 11: 364–373 (2001)

    Article  Google Scholar 

  3. Rufián-Henares JA, Morales FJ. Angiotensin-I converting enzyme inhibitory activity of coffee melanoidins. J. Agr. Food Chem. 55: 1480–1485 (2007)

    Article  Google Scholar 

  4. Tagliazucchi D, Verzelloni E, Conte A. Antioxidant properties of traditional balsamic vinegar and boiled must model systems. Eur. Food Res. Technol. 227: 835–843 (2008)

    Article  CAS  Google Scholar 

  5. Borrelli RC, Fogliano V. Bread crust melanoidins as potential prebiotic ingredients. Mol. Nutr. Food Res. 49: 673–678 (2005)

    Article  CAS  Google Scholar 

  6. Morales FJ, Somoza V, Fogliano V. Physiological relevance of dietary melanoidins. Amino Acids 42: 1097–1109 (2012)

    Article  CAS  Google Scholar 

  7. Morales FJ, Jimenez-Perez S. Peroxyl radical scavenging activity of melanoidins in aqueous systems. Eur. Food Res. Technol. 218: 515–520 (2004)

    Article  CAS  Google Scholar 

  8. Morales FJ, Fernandez-Fraguas C, Jimenez-Perez S. Iron-binding ability of melanoidins from food and model systems. Food Chem. 90: 821–827 (2005)

    Article  CAS  Google Scholar 

  9. Tagliazucchi D, Verzelloni E, Conte A. Contribution of melanoidins to the antioxidant activity of traditional balsamic vinegar during ageing. J. Food Biochem. 34: 1061–1078 (2010)

    Article  CAS  Google Scholar 

  10. Rufián-Henares JA, Morales FJ. Functional properties of melanoidins: In vitro antioxidant, antimicrobial and antihypertensive activities. Food Res. Int. 40: 995–1002 (2007)

    Article  Google Scholar 

  11. Verzelloni E, Tagliazucchi D, del Rio D, Calani L, Conte A. Antiglycative and antioxidative properties of coffee fractions. Food Chem. 124: 1430–1435 (2011)

    Article  CAS  Google Scholar 

  12. Moreira ASP, Nunes FM, Domingues R, Coimbra MA. Coffee melanoidins: Structures, mechanisms of formation and potential health impact. Food Funct. 3: 903–915 (2012)

    Article  CAS  Google Scholar 

  13. Delgado-Andrade C, Morales FJ. Unraveling the contribution of melanoidins to the antioxidant activity of coffee brew. J. Agr. Food Chem. 53: 1403–1407 (2005)

    Article  CAS  Google Scholar 

  14. Faist V, Erbersdobler H. Metabolic transit and in vivo effects of melanoidins and precursor compounds deriving from the Maillard reaction. Ann. Nutr. Metab. 45: 1–12 (2001)

    Article  CAS  Google Scholar 

  15. Tagliazucchi D, Verzelloni E, Conte A. Effect of dietary melanoidins on lipid peroxidation during simulated gastro-intestinal digestion: their possible role in the prevention of oxidative damage. J. Agr. Food Chem. 58: 2513–2519 (2010)

    Article  CAS  Google Scholar 

  16. Verzelloni E, Tagliazucchi D, Conte A. From balsamic to healthy: traditional balsamic vinegar melanoidins inhibit lipid peroxidation during simulated gastric digestion of meat. Food Chem. Toxicol. 48: 2097–2102 (2010)

    Article  CAS  Google Scholar 

  17. Sirota R, Gorelik S, Harris R, Kohen R, Kanner J. Coffee polyphenols protect human plasma from postprandial carbonyl modifications. Mol. Nutr. Food Res. 57: 916–919 (2013)

    Article  CAS  Google Scholar 

  18. Bradford M. A rapid and sensitive method for the quantition of microgram quantities of protein utilizing the principle of dye binding. Anal. Biochem. 72: 248–254 (1976)

    Article  CAS  Google Scholar 

  19. Borrelli RC, Visconti A, Mennella C, Anese M, Fogliano, V. Chemical characterization and antioxidant properties of coffee melanoidins. J. Agr. Food Chem. 50: 6527–6533 (2002)

    Article  CAS  Google Scholar 

  20. Bekedam EK, Schols HA, van Boekel MAJS, Smit G. High molecular weight melanoidins from coffee brew. J. Agr. Food Chem. 54: 7658–7666 (2006)

    Article  CAS  Google Scholar 

  21. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 26: 1231–1237 (1999)

    Article  CAS  Google Scholar 

  22. Briggs DE, Hough JS, Stevens R, Young TW. Malting and Brewing Science. Kluwer Academic Publisher, Dordrecht, the Netherlands. pp. 57–109 (1981)

    Google Scholar 

  23. Clarke RJ, Macrae R. Coffee. Related Beverages. Elsevier Applied Science Publisher, Essex, UK. pp. 63–89 (1987)

    Google Scholar 

  24. Cämmerer B, Jalyschko W, Kroh LW. Intact carbohydrate structures as part of the melanoidins skeleton. J. Agr. Food Chem. 50: 2083–2087 (2002)

    Article  Google Scholar 

  25. Verzelloni E, Tagliazucchi D, Conte A. Changes in major antioxidant compounds during ageing of traditional balsamic vinegar. J. Food Biochem. 34: 152–171 (2010)

    Article  CAS  Google Scholar 

  26. Falcone PM, Tagliazucchi D, Verzelloni E, Giudici P. Sugar conversion induced by the application of heat to grape must. J. Agr. Food Chem. 58: 8680–8691 (2010)

    Article  CAS  Google Scholar 

  27. Bekedam EK, Loots MJ, Schols HA, van Boekel MAJS, Smit G. Roasting effects on the formation mechanisms of coffee brew melanoidins. J. Agr. Food Chem. 56: 7138–7145 (2008)

    Article  CAS  Google Scholar 

  28. Bekedam EK, Schols HA, van Boekel MAJS, Smit G. Incorporation of chlorogenic acids in coffee brew melanoidins. J. Agr. Food Chem. 56: 2055–2063 (2008)

    Article  CAS  Google Scholar 

  29. Halliwell B, Zhao K, Whiteman M. The gastrointestinal tract: A major site of antioxidant action? Free Radic. Res. 33: 819–830 (2000)

    Article  CAS  Google Scholar 

  30. Ronca G, Palmieri L, Maltinti S, Tagliazucchi D, Conte A. Relationship between iron and protein content of dishes and polyphenol content in accompanying wines. Drugs Exp. Clin. Res. 29: 271–286 (2003)

    CAS  Google Scholar 

  31. Jeney V, Balla J, Yachie A, Varga Z, Vercellotti GM, Eaton JW, Balla G. Pro-oxidant and cytotoxic effects of circulating heme. Blood 100: 879–887 (2002)

    Article  CAS  Google Scholar 

  32. Tappel A. Heme of consumed red meat can act as catalyst of oxidative damage and could initiate colon, breast and prostate cancers, heart disease and other diseases. Med. Hypotheses 68: 562–564 (2007)

    Article  CAS  Google Scholar 

  33. Cosovic B, Vojvodic V, Boskovic N, Plavsic M, Lee C. Characterization of natural and synthetic humic substances (melanoidins) by chemical composition and adsorption measurements. Org. Geochem. 41: 200–205 (2010)

    Article  CAS  Google Scholar 

  34. Wang HY, Qian H, Yao WR. Melanoidins produced by the Maillard reaction: Structure and biological activity. Food Chem. 128: 573–584 (2011)

    Article  CAS  Google Scholar 

  35. Delgado-Andrade C, Rufian-Henares JA, Morales FJ. Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods. J. Agr. Food Chem. 53: 7832–7836 (2005)

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100, Reggio Emilia, Italy

    Davide Tagliazucchi & Elena Verzelloni

Authors
  1. Davide Tagliazucchi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Elena Verzelloni
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Davide Tagliazucchi.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Tagliazucchi, D., Verzelloni, E. Relationship between the chemical composition and the biological activities of food melanoidins. Food Sci Biotechnol 23, 561–568 (2014). https://doi.org/10.1007/s10068-014-0077-5

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-014-0077-5

Keywords

Search

Navigation