Premium
Odors generated from the Maillard reaction affect autonomic nervous activity and decrease blood pressure through the olfactory system
Author(s) -
Zhou Lanxi,
Ohata Motoko,
Owashi Chisato,
Nagai Katsuya,
Yokoyama Issei,
Arihara Keizo
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8538
Subject(s) - maillard reaction , odor , blood pressure , chemistry , autonomic nervous system , olfactory system , endocrinology , olfaction , olfactory nerve , medicine , central nervous system , food science , heart rate , neuroscience , biology , olfactory bulb , organic chemistry , psychiatry
BACKGROUND Systolic blood pressure (SBP) of rats decreases significantly following exposure to the odor generated from the Maillard reaction of protein digests with xylose. This study identified active odorants that affect blood pressure and demonstrated the mechanism of action. RESULTS Among the four potent odorants that contribute most to the odor of the Maillard reaction sample, 2,5‐dimethyl‐4‐hydroxy‐3(2 H )‐furanone (DMHF) and 5‐methyl‐2‐pyrazinemethanol (MPM) decreased SBP significantly. The earliest decrease in blood pressure was observed 5 min after exposure to DMHF. Application of zinc sulfate to the nasal cavity eliminated the effect. Furthermore, gastric vagal (parasympathetic) nerve activity was elevated and renal sympathetic nerve activity was lowered after exposure to DMHF. CONCLUSION It is indicated that DMHF affects blood pressure through the olfactory system, and the mechanism for the effect of DMHF on blood pressure involves the autonomic nervous system. © 2017 Society of Chemical Industry