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      SCOPUS KCI등재

      L-Carnitine, pyridoxine hydrochloride, DL-α-tocopheryl acetate를 이용한 분유모델시스템의 마이얄반응생성물 저감화 조건 최적화

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      https://www.riss.kr/link?id=A100323793

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      국문 초록 (Abstract)

      본 연구는 분유모델시스템에 L-carnitine, pyridoxine hydrochloride, DL-α-tocopheryl acetate를 첨가하여 Maillard 반응에 의해 생성된 MRPs를 저감화 시키기 위한 최적조건을 찾기 위해 RSM의 CCD를 이용하였다. ...

      본 연구는 분유모델시스템에 L-carnitine, pyridoxine hydrochloride, DL-α-tocopheryl acetate를 첨가하여 Maillard 반응에 의해 생성된 MRPs를 저감화 시키기 위한 최적조건을 찾기 위해 RSM의 CCD를 이용하였다. L-Carnitine (X₁), pyridoxine hydrochloride (X₂), DL-α-tocopheryl acetate (X₃)의 농도를 독립변수로 하고 형광도와 HMF 함량을 종속변수로 각각 설정하였다. 종속변수 회귀식의 결정계수(R<SUP>2</SUP>)는 각각 0.942, 0.861로 반응표면분석 모델에 적합하였다. 형광도와 HMF 함량은 L-carnitine과 pyridoxine hydrochloride의 농도가 낮을 때 DL-α-tocopheryl acetate의 농도가 감소할수록 그 값이 급격히 감소하였다. L-Carnitine의 농도가 높을 때 pyridoxine hydrochloride의 농도가 20 μM 이하로 감소할수록 형광도가 감소하였고 HMF 함량은 L-carnitine의 농도에 관계없이 pyridoxine hydrochloride의 농도가 20 μM 이하로 감소할수록 감소하는 경향을 나타냈다. 본 실험에서 분유모델시스템에서 생성된 MRPs를 저감화 할 수 있는 최적조건으로 L-carnitine, pyridoxine hydrochloride, DL-α-tocopheryl acetate의 농도는 각각 2.26, 15.77, 20.63 μM이었다. 이때 형광도는 77.4%였고 HMF 함량은 248.7 ppb로 각각 유단백질-유당 마이얄 반응생성물(LC, lactose+sodium caseinate)대비 MRPs를 22.6, 23.1% 감소시킬 수 있다고 예측할 수 있었다. 또한, RSM을 통해 찾은 최적 조건의 실험값으로 형광도는 79.3%였고 HMF 함량은 247.6 ppb로 각각 LC대비 MRPs를 20.7, 17.8% 감소 시켰다. 따라서, L-carnitine, pyridoxine hydrochloride, DL-α-tocopheryl acetate의 최적화된 혼합을 통하여 분유제조 시 MRPs 생성을 저감화 시킬 수 있을 것으로 생각된다.

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      다국어 초록 (Multilingual Abstract)

      The Maillard reaction is a non-enzymatic reaction between amino and carbonyl groups. During milk processing, lactose reacts with milk protein through this reaction. Infant formulas (IFs) are milk-based products processed with heattreatments, including...

      The Maillard reaction is a non-enzymatic reaction between amino and carbonyl groups. During milk processing, lactose reacts with milk protein through this reaction. Infant formulas (IFs) are milk-based products processed with heattreatments, including spray-drying and sterilization. Because IFs contain higher Maillard reaction products (MRPs) than breast milk, formula-fed infants are subject to higher MRP exposure than breast milk-fed ones. In this study, we investigated the optimization of conditions for minimal MRP formation with the addition of L-carnitine (L-car), pyridoxine hydrochloride (PH), and DL-α-tocopheryl acetate (α-T) in an IF model system. MRP formation was monitored by response surface methodology using fluorescence intensity (FI) and 5-hydroxymethylfurfural (HMF) content. The optimal condition for minimizing the formation of MRPs was with 2.3 μM L-car, 15.8 μM PH, and 20.6 μM α-T. Under this condition, the predicted values were 77.4% FI and 248.7 ppb HMF.

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      목차 (Table of Contents)

      • Abstract
      • 서론
      • 재료 및 방법
      • 결과 및 고찰
      • 요약
      • Abstract
      • 서론
      • 재료 및 방법
      • 결과 및 고찰
      • 요약
      • References
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      참고문헌 (Reference)

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      6 Fu M-X, "The advanced glycation end product, N-(carboxymethyl) lysine, is a product of both lipid peroxidation and glycoxidation reactions" 271 : 9982-9986, 1996

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      8 Namiki M, "The Maillard Reaction in Foods and Nutrition" American Chemical Society 2147-, 1983

      9 Morales FJ, "Study of hydroxymethylfurfural formation from acid degradation of the Amadori product in milkresembling systems" 46 : 3885-3890, 1998

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      1 손정매, "반응표면분석에 의한 모유대체지의 효소적 합성조건 최적화" 한국식품과학회 43 (43): 689-695, 2011

      2 Booth AA, "vitro kinetic studies of formation of antigenic advanced glycation end products (AGEs). Novel inhibition of post-Amadori glycation pathways" 272 : 5430-5437, 1997

      3 Culbertson SM, "of a novel radical trapping and carbonyl group trapping anti-AGE agent: A pyridoxamine analogue for inhibiting advanced glycation (AGE) and lipoxidation (ALE) end products" 5 : 2659-2662, 2003

      4 Burton G, "Vitamin E: Application of the principles of physical organic chemistry to the exploration of its structure and function" 19 : 194-201, 1986

      5 Finot PA, "The extent of the Maillard reaction during the processing of milk" 5 : 345-355, 1981

      6 Fu M-X, "The advanced glycation end product, N-(carboxymethyl) lysine, is a product of both lipid peroxidation and glycoxidation reactions" 271 : 9982-9986, 1996

      7 Jaeger H, "The Maillard reaction and its control during food processing. The potential of emerging technologies" 58 : 207-213, 2010

      8 Namiki M, "The Maillard Reaction in Foods and Nutrition" American Chemical Society 2147-, 1983

      9 Morales FJ, "Study of hydroxymethylfurfural formation from acid degradation of the Amadori product in milkresembling systems" 46 : 3885-3890, 1998

      10 Hartkopf J, "Stability of furosine during ionexchange chromatography in comparison with reversed-phase high-performance liquid chromatography" 635 : 151-154, 1993

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      15 Jain SK, "Pyridoxine and pyridoxamine inhibits superoxide radicals and prevents lipid peroxidation, protein glycosylation, and (Na++ K+)-ATPase activity reduction in high glucose-treated human erythrocytes" 30 : 232-237, 2001

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      23 Gkmen V, "Improved method for the determination of hydroxymethylfurfural in baby foods using liquid chromatography- mass spectrometry" 54 : 2845-2849, 2006

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      25 Ferrer E, "High-performance liquid chromatographic determination of Maillard compounds in storebrand and name-brand ultra-high-temperature-treated cows’ milk" 881 : 599-606, 2000

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      30 Morales FJ, "Formation of lysylpyrraline in heated sugar-casein solutions" 50 : 347-370, 1996

      31 Henle T, "Evaluation of the extent of the early Maillard-reaction in milk products by direct measurement of the Amadori-product lactuloselysine" 193 : 119-122, 1991

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      38 Chiarelli F, "Cuccurullo F, Verrotti A. Advanced glycation end products in children and adolescents with diabetes: relation to glycemic control and early microvascular complications" 134 : 486-491, 1999

      39 Hegele J, "Comparative LCMS/ MS profiling of free and protein-bound early and advanced glycationinduced lysine modifications in dairy products" 617 : 85-96, 2008

      40 Morales FJ, "Chromatographic determination of bound hydroxymethylfurfural as an index of milk protein glycosylation" 45 : 1570-1573, 1997

      41 Burton G, "CRC Handbook of Free Radicals and Antioxidants in Biomedicine II" CRC Press 29-43, 1989

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      43 Burton GW, "Autoxidation of biological molecules. 1. Antioxidant activity of vitamin E and related chain-breaking phenolic antioxidants in vitro" 103 : 6472-6477, 1981

      44 Glin I, "Antioxidant and antiradical activities of L-carnitine" 78 : 803-811, 2006

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      46 Khalifah RG, "Amadorins: Novel post- Amadori inhibitors of advanced glycation reactions" 257 : 251-258, 1999

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      49 Resmini P, "Accurate quantification of furosine in milk and dairy products by a direct HPLC method. Ital" 2 : 173-183, 1990

      50 Surh YJ, "5-Sulfooxymethylfurfural as a possible ultimate mutagenic and carcinogenic metabolite of the Maillard reaction product, 5-hydroxymethylfurfural" 15 : 2375-2377, 1994

      51 Yen GC, ". Influence of antioxidants on Maillard browning reaction in a casein-glucose model system" 52 : 1115-1116, 1987

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