Abstract
Background and aims: Intake of α-dicarbonyl compounds (DCs), as methylglyoxal (MGO) and glyoxal (GO) increases the concentration of circulating advanced glycation end products (AGEs) and contribute to the development of chronic diseases.
Melanoidins, high-molecular weight brown polymers formed in the late stages of the Maillard reaction, are a bioactive source of branched polymers containing amino-carbonyl reductones and condensed polyphenols with antioxidant and prebiotic capacities.
In this study, high-molecular weight melanoidins generated by roasting of brewer’s spent grains (HMW-BSGM) were tested for their dicarbonyls trapping capacity, as a result of the spatial arrangement of polyphenols with antiglycation activity.
Melanoidins, high-molecular weight brown polymers formed in the late stages of the Maillard reaction, are a bioactive source of branched polymers containing amino-carbonyl reductones and condensed polyphenols with antioxidant and prebiotic capacities.
In this study, high-molecular weight melanoidins generated by roasting of brewer’s spent grains (HMW-BSGM) were tested for their dicarbonyls trapping capacity, as a result of the spatial arrangement of polyphenols with antiglycation activity.
| Original language | English |
|---|---|
| Pages | 97-97 |
| Number of pages | 1 |
| Publication status | Published - 22 Sept 2021 |
| Event | 14th Triennial International Symposium on the Maillard Reaction: Protein glycation in food, health and disease - Virtual conference, Doha, Qatar Duration: 20 Sept 2021 → 24 Sept 2021 Conference number: 14th https://www.imarsonline.com/imars14.html |
Conference
| Conference | 14th Triennial International Symposium on the Maillard Reaction |
|---|---|
| Abbreviated title | IMARS-14 |
| Country/Territory | Qatar |
| City | Doha |
| Period | 20/09/21 → 24/09/21 |
| Internet address |