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Bioscience, Biotechnology, and Biochemistry Volume 58, 1994 - Issue 5
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Melanoidin as a Novel Trypsin Inhibitor

Miyuki HiranoKagawa Nutrition University, 3-9-21 Chiyoda, Sakato-shi, Saitama350-02, Japan
,
Masayo MiuraKagawa Nutrition University, 3-9-21 Chiyoda, Sakato-shi, Saitama350-02, Japan
&
Toshiharu GomyoKagawa Nutrition University, 3-9-21 Chiyoda, Sakato-shi, Saitama350-02, Japan
Pages 940-941 | Received 24 Aug 1993, Published online: 12 Jun 2014

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Sherif Shaheen, Mohamed Shorbagi, Jose M. Lorenzo & Mohamed A. Farag. (2022) Dissecting dietary melanoidins: formation mechanisms, gut interactions and functional properties. Critical Reviews in Food Science and Nutrition 62:32, pages 8954-8971.
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Articles from other publishers (14)

Xavier Serrano, Gabriel A. Morales, Adrián J. Hernández, Manuel Díaz, Francisco J. Moyano & Lorenzo Márquez. (2020) Effects of glucose-glycine melanoidins on the digestive trypsin-like activity of the rainbow trout Oncorhynchus mykiss. Aquaculture 516, pages 734513.
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Yimeng Zhao, Yongli Jiang, Yanfang Ding, Danfeng Wang & Yun Deng. (2019) High Hydrostatic Pressure-Assisted Extraction of High-Molecular-Weight Melanoidins from Black Garlic: Composition, Structure, and Bioactive Properties. Journal of Food Quality 2019, pages 1-8.
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Xavier Serrano, Adrián J. Hernández, Gabriel Morales, Majorie Larson, Joceline Ruiz, Paola Orellana, Manuel Díaz, Francisco J. Moyano & Lorenzo Márquez. (2018) Effects of dietary melanoidins on digestive physiology, nutrient digestibility and plasmatic antioxidant capacity of the rainbow trout Oncorhynchus mykiss. Aquaculture 495, pages 153-160.
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Teresa Röhrig, David Liesenfeld & Elke Richling. (2017) Identification of a Phosphodiesterase-Inhibiting Fraction from Roasted Coffee ( Coffea arabica ) through Activity-Guided Fractionation . Journal of Agricultural and Food Chemistry 65:19, pages 3792-3800.
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Xavier Serrano, Adrián J. Hernández, Majorie Larson, Gabriel Morales, Manuel Díaz, Francisco J. Moyano & Lorenzo Márquez. (2016) Effect of non-enzymatic browning products on the activity of gastric proteases from the rainbow trout Oncorhynchus mykiss. Aquaculture 463, pages 89-96.
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A. P. Echavarría, J. Pagán & A. Ibarz. (2012) Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity. Food Engineering Reviews 4:4, pages 203-223.
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Víctor Falguera, Oriol Miarnau, Jordi Pagán & Albert Ibarz. (2011) Inhibitory effect of melanins from Agaricus bisporus polyphenol oxidase and two different substrates on carboxypeptidases A and B activity. European Food Research and Technology 233:6, pages 1075-1079.
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Albert Ibarz, Alfonso Garvín, Salvador Garza & Jordi Pagán. (2009) Inactivation of carboxypeptidase A and trypsin by UV–visible light. Innovative Food Science & Emerging Technologies 10:4, pages 517-521.
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Albert Ibarz, Alfonso Garvín, Salvador Garza & Jordi Pagán. (2009) Toxic effect of melanoidins from glucose–asparagine on trypsin activity. Food and Chemical Toxicology 47:8, pages 2071-2075.
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A. Ibarz, S. Garza & J. Pagán. (2007) Inhibitory effect of melanoidins from glucose–asparagine on carboxypeptidases activity. European Food Research and Technology 226:6, pages 1277-1282.
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Jong Won LEE, Yuko TAKANO-ISHIKAWA, Jun WATANABE, Masuko KOBORI, Tojiro TSUSHIDA & Kohji YAMAKI. (2002) Effect of Ginsenosides and Red Ginseng Water Extract on Tumor Necrosis Factor-.ALPHA. Production by Rat Peritoneal Macrophages.. Food Science and Technology Research 8:4, pages 300-303.
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Misao MIWA, Taeko WATANABE, Toshiyuki KAWASUMI & Fumitaka HAYASE. (2002) Protective Effects of Melanoidins Derived from Soy Sauce and Soy Paste on NO-Induced DNA Damages.. Food Science and Technology Research 8:3, pages 231-234.
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Masaharu NAKAYAMA, Toshio KITAJYO, Hiromi KASUGA, Teruhiko KANABAYASHI & Yasuteru NAKAMURA. (2002) Inhibitory Effects of the Extract of Soy Protein Fermented with Lactic Acid Bacteria and Yeasts on 1, 2-Dimethylhydrazine-Induced Colon Cancer and Aberrant Crypt Foci of Mice. Bioscience and Microflora 21:3, pages 163-170.
Crossref
T. Obretenov & G. Vernin. 1998. Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium. Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium 455 482 .

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