Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat
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چکیده
منابع مشابه
Evaluation of Diabetogenic Mechanism of High Fat Diet in Combination with Arsenic Exposure in Male Mice
Obesity is a main reason of type 2 diabetes and also chronic exposure to arsenic (As)can produce diabetic symptoms. In previous studies, the association between high-fat dietand arsenic in the incidence of diabetes was found, but the role of beta cells activity, livermitochondrial oxidative stress, and hepatic enzymes (leptin, adiponectin and beta amylase)was unclear. Thus, present study was co...
متن کاملEvaluation of Diabetogenic Mechanism of High Fat Diet in Combination with Arsenic Exposure in Male Mice
Obesity is a main reason of type 2 diabetes and also chronic exposure to arsenic (As)can produce diabetic symptoms. In previous studies, the association between high-fat dietand arsenic in the incidence of diabetes was found, but the role of beta cells activity, livermitochondrial oxidative stress, and hepatic enzymes (leptin, adiponectin and beta amylase)was unclear. Thus, present study was co...
متن کاملEffect of Santoquin and oxidized fat on liver and intestinal glutathione in broilers.
Experiments were conducted to determine effects of Santoquin (ethoxyquin) and oxidized fat on liver and intestinal reduced (GSH) and oxidized (GSSG) glutathione, and pulmonary hypertension syndrome (PHS) mortality. Male broilers were randomly assigned in a 2 x 2 factorial consisting of 3.5% normal (NF) or oxidized (OxF) fat with or without ethoxyquin (E). Body weights and feed intake were monit...
متن کاملMechanism of formation of sulphur aroma compounds from l-ascorbic acid and l-cysteine during the Maillard reaction.
The sulphur aroma compounds produced from a phosphate-buffered solution (pH 8) of l-cysteine and l-, l-[1-13C] or l-[4-13C] ascorbic acid, heated at 140±2°C for 2h, were examined by headspace SPME in combination with GC-MS. MS data indicated that C-1 of l-ascorbic acid was not involved in the formation of sulphur aroma compounds. The sulphur aroma compounds formed by reaction of l-ascorbic acid...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2019
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2018.07.106