Premium
Mutagenic Activity of the Maillard Reaction Products of Ribose with Different Amino Acids
Author(s) -
GAZZANI G.,
VAGNARELLI P.,
CUZZONI M.T.,
MAZZA P.G.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06720.x
Subject(s) - maillard reaction , valine , lysine , ribose , chemistry , biochemistry , amino acid , browning , alanine , methionine , cystine , serine , proline , cysteine , enzyme
Mutagenic activity of Maillard browning products from ribose‐lysine and glucose‐lysine mixtures, heated at l00°C, was evaluated with the Salmonella assay. For both mixtures optimal conditions for producing mutagenic derivatives were observed at equimolar concentrations of reactants. Ribose‐lysine browning products showed a higher mutagenic activity than the glucose‐lysine mixture and were more active in inducing gene conversion and mitotic crossing‐over in Sacccharo‐rnyces cerevisae . The higher mutagenic activity of the browning products of ribose was also demonstrated with several amino acids: alanine, aspargine, aspartic acid, cysteine, cystine, leucine, methionine, phen‐ylalanine, proline, hydroxyproline, serine, valine. A DNA‐damaging activity of the browning mixtures of ribose with histidine, proline, hydroxyproline, valine, was also detected in the Bacillus subtilis rec‐ assay.