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
Photo courtesy U.S. Department of Agriculture
- Estimation of Dietary Intake of Melanoidins from Coffee and Bread.
- Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition.
- Role of Advanced Glycation End Products (Ages) and Oxidative Stress in Vascular Complications in Diabetes.
- S. He & M. Yu, et al., Food and Chemical Toxicology, 125, 62 (2019).