Visceral adiposity is much more strongly associated with cardiometabolic disease in humans than subcutaneous adiposity. Browning, the appearance of brown-like adipocytes in the white adipose tissue (WAT), has been shown to protect mice against metabolic dysfunction, suggesting the possibility of new therapeutic approaches to treat obesity and type 2 diabetes. In mice, subcutaneous WAT depots ex...

The aim of the present study was to investigate if use Fe (II) and H2O2 (Fenton reaction) along with heating can be implicated for rapid evaluation browning susceptibility white wine. In this context, increasing concentrations were added two wines (Roditis–Malagouzia Debina), samples stored at 45 °C or 18 °C, absorbance 420 nm (browning index) measured. Moreover, total sulfur dioxide, phenolics...

The reductone ascorbic acid, present in the crystalline lens in concentrations higher than those of glucose, is capable of undergoing nonenzymatic "browning" in the presence of lenticular proteins. We studied the nonenzymatic browning with ascorbate in model systems employing bovine serum albumin and lens crystallins. When bovine serum albumin, alpha-crystallin, or gamma-crystallin was incubate...

Novel four 2,3-dihydro-1H-imidazo[1,2-a]pyridine-4-ylium derivatives were obtained with increase of UV absorption at 350 nm and browning of the solution by heating paste lecithin from soybean (SL) in octane. These four derivatives were formed by reaction of one molar of any sugar except 2-deoxysugars with two molar of phosphatidylethanolamines (PE) in SL. To confirm the reaction mechanism, seve...

Plant browning is a recalcitrant problem for in vitro culture and often leads to poor growth of explants and even failure of tissue culture. However, the molecular mechanisms underlying browning-induced physiological processes remain unclear. Medinilla is considered one of the most difficult genera for tissue culture owning to its severe browning. In the present study, intact aseptic plantlets ...

The effects of rice bran extract (RBE) on browning in potato, banana and apple slices compared with distilled water (DW) were investigated by measuring the changes of color values. Potato slice treated with RBE had lower browning value than that treated with DW during storage 9 to 12 hrs (p≤0.05). The browning values of potato treated with RBE and DW stored for 12 hrs were 4.72 and 7.64, respec...

Effects of pH, temperature, and syrup concentration on color formation in glucose syrups were studied and the shelf life of syrups under various conditions was estimated. Temperatures of 5, 25, and 45 ºC, pH values of 4, 5, and 6 as well as concentrations of 30, 40, 50, 60, 70, and 80 ºBrix were examined. After 26 weeks no significant color changes were observed at 5 ºC. At 45 ºC, color formati...