Journal of Food Processing & Technology

The in vitro development of Maillard (MRP) reaction products in high protein, high carbohydrate systems; proposed relevance to potentially carcinogenic MRP formation during simulated food digest

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Ryan Banks

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Research has allowed the identification of reaction products generated via the Maillard reaction between naturally-occurring
amino acids and common dietary sugars including the monosaccharides glucose, galactose, fructose and the disaccharides
sucrose, lactose and maltose. Reaction conditions are designed to model endogenous conditions present within the stomach and
small intestine with respect to pH and temperature via simulated digestion of common foodstuffs. This research has allowed
the initial identification of common Maillard reaction products (MRPs) formed under such reaction conditions and serves as
a foundation for the further investigation of more complex systems involving the reaction of digestive products of both dietary
carbohydrate and protein. Results have relevance across several research fields including oncology, glycomics and the investigation of
advanced glycation end-products. Various in vitro studies of single Maillard reaction systems have identified MRPs which have nonfavorable
pharmacological properties. This includes the identification of potentially genotoxic compounds such as the formation of
5-(hydroxymethyl) furfural following reaction of dietary L-lysine with D-glucose for example. The overall scope of this research is to
identify potential MRPs which may provide a basis for the correlation of consumption of high lysine content foodstuffs (example red
meat) with an increased incidence of bowel related cancers.