Effects Of Maillard Reaction Products On Muta-Genicity

Effects Of Maillard Reaction Products On Muta-Genicity

Ā Ā Ā 644 Institute of Nutrition EFFECTS OF MAILLARD REACTION PRODUCTS (MRPs) ON MUTA-GENICITY OF NITRITE-AMINOPYRENE REACTION PRODUCT : STUDIES ON FORMATION OF MUAGEN AND ON FINAL PRODUCT Renu Chongmankongcheep1, Kaew Kangsadalampai1, Anadi Nitithamyong1 and Wannee Kusamran2 1Institute of Nutrition, Mahidol University at Salaya, Nakhon Pathom 73170, Thailand, 2National Cancer Institute, Department of Medical Services, Ministry of Public Health. Key text : mutagenicity / aminopyrene / nitrite / mailard activity products / ames effort Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Maillard activity products from cysteine-sugars and methionine-sugars were proven for their mutagenicity using Salmonella mutagenicity effort without metabolous activation.

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The mutagenicity of Maillard activity products was not institute on both Salmonella typhimurium strains TA98 and TA100. After being interacted with nitrite, most Maillard activity products ease showed no mutagenicity at the dose examined but exhibited the tendency to be mutagenic on strains TA98 and TA100. Maillard activity products from cysteine-fructose, cysteine-lactose and methionine-fructose which were institute to be mutagenic on TA100 and that from methionine-glucose was institute to be mutagenic on TA98. All Maillard activity products were also examined for their gist on the mutagenicity of aminopyrene-nitrite activity variety and 4-h nitrite-treated aminopyrene. It was institute that most Maillard activity products increased the mutagenicity of aminopyrene-nitrite activity variety strains TA98 and TA100. The mutagenicity of Maillard activity products-aminopyrene nitrite creation was higher than that in 4-h aminopyrene nitrite creation and Maillard activity creation when it was proven using lineage TA98 only. Partial killing gist was elicited when Maillard activity products from cysteine-sugars were merged to the aminopyrene nitrite creation through lineage TA100. FOOD REFERENCE MATERIALS FOR NUTRITION LABELLING ANALYTICAL QUALITY CONTROL PROGRAMME Prapasri Puwastien, Pongtorn Sungpuag and Kunchit Judprasong, Institute of Nutrition, Mahidol University at Salaya, Nakhon Pathom 73170, Thailand. Key text : ASEANFOODS, reference materials, nutrition labelling. Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā With the co-operative efforts of expert laboratories in various countries including Australia, New Zealand, Fiji, the Netherlands, army and ASEANFOODS member countries, a newborn set of reference materials aimed at nutrition labelling analytical quality control programmes was developed.

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Two advertizement products, exchange matter and seek flour as dry and homogenous powders, were designated as effort materials. They were studied for homogeneity and stability of representative nutrients prior to and during organisation to expert laboratories for analysis. Statistical evaluation of results revealed consensus values of total fat, supersaturated fruitful (weaning food), cholesterol (fish flour), protein, dietary fibre, sugars (weaning food), sodium, vitamin A (weaning food), calcium, iron, tree and moisture (fish flour). Due to the wide alteration of the values for vitamin B1 (weaning food) and B2 in both samples, exclusive suggested.



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