| Summary: | 碩士 === 國立宜蘭大學 === 生物技術研究所碩士班 === 100 === Many studies have shown that maillard reaction products (MRP) possessed high anti-oxidant activity. The purpose of this research is to investigate the anti-oxidant activity and anti-adipogenesis activities of the garlic (G) MRP, obtained by heating garlic with arginine (Arg) or monosaccharide (glucose (Glu), fructose (Fru) or xylose (Xyl)) and designated as Arg-G, Glu-G, Fru-G or Xyl-G, respectively. The results of DPPH free radical scavenging and reducing power results showed that Arg-G dosen’t contain significant anti-oxidant activity, however, the garlic MRP with monosaccharides, especially Xyl, demonstrated increased activity as heating temperature and time periods increased. Besides, the oil red O staining results exhibited that Xyl-G was able to significantly inhibit adipogenesis of 3T3-L1. RT-PCR results showed the inhibitoin coexisted with the decreased mRNA expression of adipogenic factor like fatty acid synthase (FAS) , PPARγ and C/EBPα. The MRP obtained by heating xylose with arginine (Xyl-Arg) was used to simulate the garlic MRP with monosaccharides. Results showed Xyl-Arg possessed significantly high DPPH radical scavenging ability, reducing power, and anti–adipogenesis. The enhanced bioactivities of galirc MRP explored in this study could be inhibited by a maillard reaction inhibitor, NaBH4. Accordingly, maillard reaction could play a pivotal role in the enhanced bioactivities of garlic MRP in this study.
|
|---|
