Spilling the Beans on MRPs

This week in the Product Spotlight, we unveil some new Maillard reaction products (MRPs), the Amadori compounds. Somewhat felicitously, in Food and Chemical Toxicology there is a new publication on the possible antiaging effects of MRPs derived from soybean peptides. The Maillard reaction is responsible for aromas, colors, and flavors of cooked foods. During the Maillard reaction, melanoidins are created and have been seen to have beneficial antioxidant activities. Some common foods are sources of melanoidins, such as bread crust and coffee.1 While many MRPs are beneficial, there is some evidence that others, such as acrylamide, are not.2 The team, led by Shudong He and Min Yu of the Beijing Technology and Business University, created beneficial MRPs derived from 1-3 kDa soy peptides (MRPF3) that were produced from the heating of soybean peptides with D-xylose. As we age, there is an increase in advanced glycation end products (AGEs) coupled with a change in the balance and diversity of gut bacteria. AGEs are thought to increase oxidative stress and contribute to age related disorders.3 The team found that MRPF3 regulated gut microbes and increased antioxidant capacity in age-induced mice.4

https://www.pepnet.com/res/uploads/media//soybean-sprout.jpg
Photo courtesy  U.S. Department of Agriculture

Reference:

  1. Estimation of Dietary Intake of Melanoidins from Coffee and Bread.
  2. Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition.
  3. Role of Advanced Glycation End Products (Ages) and Oxidative Stress in Vascular Complications in Diabetes.
  4. S. He & M. Yu, et al., Food and Chemical Toxicology, 125, 62 (2019).
Industry News , Specialty Products & Technologies , Cancer

Denise Karounos

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Denise Karounos joined Peptides International in October 2016. After completing her BS in chemistry from West Virginia University, she spent time as an organic chemist at Bachem Bioscience synthesizing peptides and amino acid derivatives. Denise has experience with both solid and solution-phase peptide synthesis, and has worked under both research and cGMP settings. After completing her MBA from Saint Joseph’s University, Denise transitioned into product management of peptides and amino acid derivatives. In her marketing role, she had many duties including but not limited to product management, market research, creating and producing marketing materials, handling US catalog distribution and customer database, email marketing, quoting and inside sales, sales calls, and coordinating and attending trade conferences. 

At PI, Denise's duties encompass both sales and marketing, bringing to bear her extensive lab and sales support experience. Contact her today and see how Denise can assist you with your peptide research project.