Honey melanoidins: Analysis of the compositions of the high molecular weight melanoidins exhibiting radical-scavenging activity
► Evidence for a spontaneous formation of melanoidins in unheated raw honeys. ► Demonstration that the melanoidin structure is composed of the protein-polyphenol-polycarbohydrate complexes. ► Formation of polyphenol–containing melanoidin complexes in honey were significantly correlated with a loss o...
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| Veröffentlicht in: | Food chemistry 2011-08, Vol.127 (3), p.1023-1030 |
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| creator | Brudzynski, Katrina Miotto, Danielle |
| description | ► Evidence for a spontaneous formation of melanoidins in unheated raw honeys. ► Demonstration that the melanoidin structure is composed of the protein-polyphenol-polycarbohydrate complexes. ► Formation of polyphenol–containing melanoidin complexes in honey were significantly correlated with a loss or gain of antioxidant properties of melanoidins.
Size-exclusion chromatography (SEC) and activity-guided fractionation of honeys allowed the isolation of high molecular weight brown compounds, ranging in size from 66 to 235kDa that exhibited peroxyl radical-scavenging activity. Their concentrations, antioxidant activity and degree of browning increased after heat-treatment of honeys, suggesting that they represent melanoidins. Chemical analysis of melanoidins demonstrated the presence of proteins, polyphenols and oligosaccharides. Heat-treatment caused an increased incorporation of phenolics into high molecular weight melanoidins and drastically decreased the protein content in these fractions with a concomitant appearance of high molecular weight protein–polyphenol complexes of reduced solubility. LC–ESI–MS demonstrated the presence of oligosaccharide moieties, supporting the postulated origin of melanoidins. The changes in the phenolic content of melanoidins from heated honeys were strongly correlated with their oxygen radical absorbance capacity (ORAC) values (R=0.75, p |
| doi_str_mv | 10.1016/j.foodchem.2011.01.075 |
| format | Article |
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Size-exclusion chromatography (SEC) and activity-guided fractionation of honeys allowed the isolation of high molecular weight brown compounds, ranging in size from 66 to 235kDa that exhibited peroxyl radical-scavenging activity. Their concentrations, antioxidant activity and degree of browning increased after heat-treatment of honeys, suggesting that they represent melanoidins. Chemical analysis of melanoidins demonstrated the presence of proteins, polyphenols and oligosaccharides. Heat-treatment caused an increased incorporation of phenolics into high molecular weight melanoidins and drastically decreased the protein content in these fractions with a concomitant appearance of high molecular weight protein–polyphenol complexes of reduced solubility. LC–ESI–MS demonstrated the presence of oligosaccharide moieties, supporting the postulated origin of melanoidins. The changes in the phenolic content of melanoidins from heated honeys were strongly correlated with their oxygen radical absorbance capacity (ORAC) values (R=0.75, p<0.0001), indicating that polyphenols contribute to the antioxidant activity of melanoidins. In summary, honey melanoidins are multi-component polymers consisting of protein–polyphenol–oligosaccharide complexes. A direct interaction between polyphenols and melanoidins resulted in a loss or gain of function for melanoidin antioxidant activity.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2011.01.075</identifier><identifier>PMID: 25214092</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>absorbance ; Antioxidant activity ; Biological and medical sciences ; chemical analysis ; Confectionery products and chocolate industries, honey ; Food industries ; fractionation ; free radical scavengers ; Fundamental and applied biological sciences. Psychology ; heat treatment ; Honey ; LC–ESI–MS ; Melanoidins ; molecular weight ; Oligosaccharides ; ORAC ; oxygen ; Polyphenols ; Protein ; protein content ; proteins ; SDS-PAGE ; size exclusion chromatography ; solubility</subject><ispartof>Food chemistry, 2011-08, Vol.127 (3), p.1023-1030</ispartof><rights>2011 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2011 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c488t-1807768247f72f7faa38fd2f9b2fa26cd09b299e0c84474a6448e761694d00713</citedby><cites>FETCH-LOGICAL-c488t-1807768247f72f7faa38fd2f9b2fa26cd09b299e0c84474a6448e761694d00713</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2011.01.075$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23973673$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25214092$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Brudzynski, Katrina</creatorcontrib><creatorcontrib>Miotto, Danielle</creatorcontrib><title>Honey melanoidins: Analysis of the compositions of the high molecular weight melanoidins exhibiting radical-scavenging activity</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>► Evidence for a spontaneous formation of melanoidins in unheated raw honeys. ► Demonstration that the melanoidin structure is composed of the protein-polyphenol-polycarbohydrate complexes. ► Formation of polyphenol–containing melanoidin complexes in honey were significantly correlated with a loss or gain of antioxidant properties of melanoidins.
Size-exclusion chromatography (SEC) and activity-guided fractionation of honeys allowed the isolation of high molecular weight brown compounds, ranging in size from 66 to 235kDa that exhibited peroxyl radical-scavenging activity. Their concentrations, antioxidant activity and degree of browning increased after heat-treatment of honeys, suggesting that they represent melanoidins. Chemical analysis of melanoidins demonstrated the presence of proteins, polyphenols and oligosaccharides. Heat-treatment caused an increased incorporation of phenolics into high molecular weight melanoidins and drastically decreased the protein content in these fractions with a concomitant appearance of high molecular weight protein–polyphenol complexes of reduced solubility. LC–ESI–MS demonstrated the presence of oligosaccharide moieties, supporting the postulated origin of melanoidins. The changes in the phenolic content of melanoidins from heated honeys were strongly correlated with their oxygen radical absorbance capacity (ORAC) values (R=0.75, p<0.0001), indicating that polyphenols contribute to the antioxidant activity of melanoidins. In summary, honey melanoidins are multi-component polymers consisting of protein–polyphenol–oligosaccharide complexes. A direct interaction between polyphenols and melanoidins resulted in a loss or gain of function for melanoidin antioxidant activity.</description><subject>absorbance</subject><subject>Antioxidant activity</subject><subject>Biological and medical sciences</subject><subject>chemical analysis</subject><subject>Confectionery products and chocolate industries, honey</subject><subject>Food industries</subject><subject>fractionation</subject><subject>free radical scavengers</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>heat treatment</subject><subject>Honey</subject><subject>LC–ESI–MS</subject><subject>Melanoidins</subject><subject>molecular weight</subject><subject>Oligosaccharides</subject><subject>ORAC</subject><subject>oxygen</subject><subject>Polyphenols</subject><subject>Protein</subject><subject>protein content</subject><subject>proteins</subject><subject>SDS-PAGE</subject><subject>size exclusion chromatography</subject><subject>solubility</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><recordid>eNqFkcFuEzEQhi0EoqHwCmUvSFw2jL1e28uJqgKKVIkD9Gw53nHW0a4d7E0gJ14dR0kLN6SR7Bl9_8z4NyFXFJYUqHi3WboYezvgtGRA6RJKyPYJWVAlm1qCZE_JAhpQtaJcXJAXOW8AoLDqOblgLaMcOrYgv29jwEM14WhC9L0P-X11Hcx4yD5X0VXzgJWN0zZmP_sYHmuDXw_VFEe0u9Gk6ieWfP63TYW_Br8qorCukum9NWOdrdljWB9Lxs5-7-fDS_LMmTHjq_N5Se4_ffx-c1vfff385eb6rrZcqbmmCqQUinHpJHPSGdMo1zPXrZgzTNgeyq3rEKziXHIjOFcoBRUd7wEkbS7J21PfbYo_dphnPflscSz7YtxlTVtBOwktiIKKE2pTzDmh09vkJ5MOmoI-mq83-sF8fTRfQwnZFuHVecZuNWH_KHtwuwBvzoApVowumWB9_ss1nWyEbAr3-sQ5E7VZp8LcfyuTOJTvK0_qCvHhRGDxbO8x6Ww9Bou9T2hn3Uf_v23_APZ5sQI</recordid><startdate>20110801</startdate><enddate>20110801</enddate><creator>Brudzynski, Katrina</creator><creator>Miotto, Danielle</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20110801</creationdate><title>Honey melanoidins: Analysis of the compositions of the high molecular weight melanoidins exhibiting radical-scavenging activity</title><author>Brudzynski, Katrina ; Miotto, Danielle</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c488t-1807768247f72f7faa38fd2f9b2fa26cd09b299e0c84474a6448e761694d00713</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>absorbance</topic><topic>Antioxidant activity</topic><topic>Biological and medical sciences</topic><topic>chemical analysis</topic><topic>Confectionery products and chocolate industries, honey</topic><topic>Food industries</topic><topic>fractionation</topic><topic>free radical scavengers</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>heat treatment</topic><topic>Honey</topic><topic>LC–ESI–MS</topic><topic>Melanoidins</topic><topic>molecular weight</topic><topic>Oligosaccharides</topic><topic>ORAC</topic><topic>oxygen</topic><topic>Polyphenols</topic><topic>Protein</topic><topic>protein content</topic><topic>proteins</topic><topic>SDS-PAGE</topic><topic>size exclusion chromatography</topic><topic>solubility</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Brudzynski, Katrina</creatorcontrib><creatorcontrib>Miotto, Danielle</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Brudzynski, Katrina</au><au>Miotto, Danielle</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Honey melanoidins: Analysis of the compositions of the high molecular weight melanoidins exhibiting radical-scavenging activity</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2011-08-01</date><risdate>2011</risdate><volume>127</volume><issue>3</issue><spage>1023</spage><epage>1030</epage><pages>1023-1030</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>► Evidence for a spontaneous formation of melanoidins in unheated raw honeys. ► Demonstration that the melanoidin structure is composed of the protein-polyphenol-polycarbohydrate complexes. ► Formation of polyphenol–containing melanoidin complexes in honey were significantly correlated with a loss or gain of antioxidant properties of melanoidins.
Size-exclusion chromatography (SEC) and activity-guided fractionation of honeys allowed the isolation of high molecular weight brown compounds, ranging in size from 66 to 235kDa that exhibited peroxyl radical-scavenging activity. Their concentrations, antioxidant activity and degree of browning increased after heat-treatment of honeys, suggesting that they represent melanoidins. Chemical analysis of melanoidins demonstrated the presence of proteins, polyphenols and oligosaccharides. Heat-treatment caused an increased incorporation of phenolics into high molecular weight melanoidins and drastically decreased the protein content in these fractions with a concomitant appearance of high molecular weight protein–polyphenol complexes of reduced solubility. LC–ESI–MS demonstrated the presence of oligosaccharide moieties, supporting the postulated origin of melanoidins. The changes in the phenolic content of melanoidins from heated honeys were strongly correlated with their oxygen radical absorbance capacity (ORAC) values (R=0.75, p<0.0001), indicating that polyphenols contribute to the antioxidant activity of melanoidins. In summary, honey melanoidins are multi-component polymers consisting of protein–polyphenol–oligosaccharide complexes. A direct interaction between polyphenols and melanoidins resulted in a loss or gain of function for melanoidin antioxidant activity.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>25214092</pmid><doi>10.1016/j.foodchem.2011.01.075</doi><tpages>8</tpages></addata></record> |
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| subjects | absorbance Antioxidant activity Biological and medical sciences chemical analysis Confectionery products and chocolate industries, honey Food industries fractionation free radical scavengers Fundamental and applied biological sciences. Psychology heat treatment Honey LC–ESI–MS Melanoidins molecular weight Oligosaccharides ORAC oxygen Polyphenols Protein protein content proteins SDS-PAGE size exclusion chromatography solubility |
| title | Honey melanoidins: Analysis of the compositions of the high molecular weight melanoidins exhibiting radical-scavenging activity |
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