Cargando…

Inhalation of odors containing DMHF generated by the Maillard reaction affects physiological parameters in rats

The effects of odors generated by the Maillard reaction from amino acids and reducing sugars on physiological parameters (blood pressure, heart rate, and oxidative stress levels) in Wistar rats were investigated in the present study. The Maillard reaction samples were obtained from glycine, arginine...

Descripción completa

Detalles Bibliográficos
Autores principales:	Yokoyama, Issei, Ohata, Motoko, Komiya, Yusuke, Nagasao, Jun, Arihara, Keizo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Nature Publishing Group UK 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7434782/ https://www.ncbi.nlm.nih.gov/pubmed/32811855 http://dx.doi.org/10.1038/s41598-020-70843-z

Ejemplares similares

Effects of the dipeptides comprising leucine and lysine on lifespan and age‐related stress in Caenorhabditis elegans
por: Yokoyama, Issei, et al.
Publicado: (2023)

Correlation between skeletal muscle fiber type and responses of a taste sensing system in various beef samples
por: Komiya, Yusuke, et al.
Publicado: (2020)

Maillard reaction in vivo and its relevance to diseases: editorial and dedication
por: Takahashi, Motoko, et al.
Publicado: (2021)

Sodium Ions Affect Pyrraline Formation in the Maillard Reaction With Lys-Containing Dipeptides and Tripeptides
por: Liang, Zhili, et al.
Publicado: (2022)

Maillard Reaction Induced Changes in Allergenicity of Food
por: Gou, Jingkun, et al.
Publicado: (2022)

The Maillard reaction in traditional method sparkling wine
por: Charnock, Hannah M., et al.
Publicado: (2022)

Repeated exposure to kairomone-containing coffee odor improves abnormal olfactory behaviors in heterozygous oxytocin receptor knock-in mice
por: Osada, Kazumi, et al.
Publicado: (2023)

Modifications of hemoglobin and myoglobin by Maillard reaction products (MRPs)
por: Ioannou, Aristos, et al.
Publicado: (2017)

Evolution of Complex Maillard Chemical Reactions, Resolved in Time
por: Hemmler, Daniel, et al.
Publicado: (2017)

Evaluation of pectin extractions and their application in the alkaline Maillard reaction
por: Guízar-Amezcua, María-Guadalupe, et al.
Publicado: (2022)

Influence of Pasteurization on Maillard Reaction in Lactose-Free Milk
por: Bi, Haixin, et al.
Publicado: (2023)

Research Note: Expression of IGF-1 and IGF-1 receptor proteins in skeletal muscle fiber types in chickens with hepatic fibrosis
por: Nagasao, J., et al.
Publicado: (2022)

Evolution of the Maillard Reaction in Glutamine or Arginine-Dextrinomaltose Model Systems
por: Pastoriza, Silvia, et al.
Publicado: (2016)

Apparent ileal digestibility of Maillard reaction products in growing pigs
por: Salazar-Villanea, Sergio, et al.
Publicado: (2018)

New Knowledge in Analytical, Technological, and Biological Aspects of the Maillard Reaction
por: Delgado-Andrade, Cristina
Publicado: (2017)

Antioxidative activity of oyster protein hydrolysates Maillard reaction products
por: He, Shan, et al.
Publicado: (2020)

Editorial: Inhibition strategies on the formation of Maillard reaction products in food
por: Wu, Qian, et al.
Publicado: (2023)

Dietary Olive Oil Intake Improves Running Endurance with Intramuscular Triacylglycerol Accumulation in Mice
por: Komiya, Yusuke, et al.
Publicado: (2021)

Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition
por: Tamanna, Nahid, et al.
Publicado: (2015)

Maillard reaction products and potatoes: have the benefits been clearly assessed?
por: Liska, DeAnn J., et al.
Publicado: (2015)

Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins
por: Teodorowicz, Malgorzata, et al.
Publicado: (2017)

Hydrolysis of Whey Protein-Dextran Glycates Made Using the Maillard Reaction
por: Li, Na, et al.
Publicado: (2019)

Insight into Isomeric Diversity of Glycated Amino Acids in Maillard Reaction Mixtures
por: Xing, Haoran, et al.
Publicado: (2022)

Inhibition Mechanism of L-Cysteine on Maillard Reaction by Trapping 5-Hydroxymethylfurfural
por: Yang, Shiqiang, et al.
Publicado: (2021)

Modification of Ovalbumin by Maillard Reaction: Effect of Heating Temperature and Different Monosaccharides
por: Yan, Yujie, et al.
Publicado: (2022)

Kinetic Study of the Maillard Reaction in Thin Film Generated by Microdroplets Deposition
por: Salvitti, Chiara, et al.
Publicado: (2022)

Contribution of Lipids to the Flavor of Mussel (Mytilus edulis) Maillard Reaction Products
por: Xin, Ran, et al.
Publicado: (2022)

Preparation and Characterization of Crosslinked Electrospun Gelatin Fabrics via Maillard Reactions
por: Dechojarassri, Duangkamol, et al.
Publicado: (2023)

Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta
por: Messia, Maria Cristina, et al.
Publicado: (2023)

Colorants and Antioxidants Deriving from Methylglyoxal and Heterocyclic Maillard Reaction Intermediates
por: Bork, Leon Valentin, et al.
Publicado: (2023)

Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione–Ribose Maillard Reactions
por: Liu, Hao, et al.
Publicado: (2023)

Simulated Sunlight Selectively Modifies Maillard Reaction Products in a Wide Array of Chemical Reactions
por: Hemmler, Daniel, et al.
Publicado: (2019)

Protein cross‐linking and the Maillard reaction decrease the solubility of milk protein concentrates
por: Fan, Fengjiao, et al.
Publicado: (2018)

Antibacterial Characteristics and Activity of Water-Soluble Chitosan Derivatives Prepared by the Maillard Reaction
por: Chung, Ying-Chien, et al.
Publicado: (2011)

Analysis of α-dicarbonyl compounds and volatiles formed in Maillard reaction model systems
por: Cha, Jiyoon, et al.
Publicado: (2019)

Development of fish gelatin-chitooligosaccharide conjugates through the Maillard reaction for the encapsulation of curcumin
por: Lin, Sheng, et al.
Publicado: (2022)

Maillard and Hydrolytic Reactions in Subcritical Water Extraction of Bioactive Compounds from Licorice
por: Fan, Rui, et al.
Publicado: (2022)

Physicochemical and Structural Properties of Gluten-Konjac glucomannan Conjugates Prepared by Maillard Reaction
por: Song, Yukang, et al.
Publicado: (2023)

Effects of Maillard Reaction on Volatile Compounds and Antioxidant Capacity of Cat Food Attractant
por: Sun, Kekui, et al.
Publicado: (2022)

Preparation of meaty flavor additive from soybean meal through the Maillard reaction
por: Huang, Xianhui, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_n3cuuf3vj0i84c5ot4fs1pkevc