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Antioxidant activity and inhibitory effects of ribose-histidine Maillard reaction product isolated 2-hydroxy-3-methylcyclopent-2-enone on aldose reductase and tyrosinase

Abstract

This study aimed to better understand the functional properties of ribose and 20 amino acids maillard reaction products (MRPs). The ABTS+ radical scavenging ability of the ribose-20 amino acid MRPs was evaluated. Among the MRPs, ribose-histidine MRP (RH-MRPs) showed the highest inhibitory activities on ABTS+ radical scavenging, aldose redutase (AR), and tyrosinase than other MRPs. On this basis, we sought to isolate and identify a compound with inhibitory activities against AR, and tyrosinase. RH-MRPs were heated at 120°C for 2 h and fractionated using four solvents: methylene chloride (MC), ethyl acetate, n-butanol, and water. The highest inhibitions were found in the MC fraction. The two compounds from this fraction was purified by silica gel column and preparative thin layer chromatography, and identified as 2-hydroxy-3-methylcyclopent-2-enone and furan-3-carboxylic acid. AR inhibition, tyrosinase inhibition, and ABTS+ (ICs50) of 2-hydroxy-3-methylcyclopent-2-enone was 4.47, 721.91 and 9.81 μg/mL, respectively. RH-MRP and its constituents can develop to as beneficial functional food source and cosmetic materials and should be investigated further as a potential functional food sources.

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Supplementary files

Publication details

The article was received on 18 Sep 2017, accepted on 04 Feb 2018 and first published on 05 Feb 2018


Article type: Paper
DOI: 10.1039/C7FO01438D
Citation: Food Funct., 2018, Accepted Manuscript
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    Antioxidant activity and inhibitory effects of ribose-histidine Maillard reaction product isolated 2-hydroxy-3-methylcyclopent-2-enone on aldose reductase and tyrosinase

    S. H. Hwang, Z. Wang and S. S. Lim, Food Funct., 2018, Accepted Manuscript , DOI: 10.1039/C7FO01438D

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