Control of the Maillard reaction by ferulic acid

This study investigated how ferulic acid (FA) affects the formation of certain Maillard reaction products (MRPs), i.e., early MRPs, fluorescent and non-fluorescent advanced glycation end products (AGEs), and melanoidins in model systems. Glycation mixtures were prepared containing soy glycinin or bovine serum albumin (final concentration 10mg/ml) and fructose (222mM) in 0.2% KOH in the presence or absence of FA (12.95mM) and incubated at 60°C for 60min. The extent of the MR was estimated by analysis of free amino groups, the incorporation of sugar into the protein backbone as well as the formation of N(ϵ)-(carboxymethyl)lysine (CML), fluorescent AGEs (λexc=337nm, λem=350-550nm) and melanoidins (absorbance at 420nm). Formation of CML and fluorescent AGEs was reduced by nearly 90% by the addition of FA while early MRPs and melanoidins were inhibited to a lesser extent (∼10% and 28%, respectively) compared to AGE formation. A controlled formation of early MRPs was achieved by use of FA, and it is a new finding. To the best of our knowledge, for the first time the use of FA as a reliable means of obtaining novel glycoprotein preparations containing low amounts of AGEs, with the potential to be used as functional food ingredients, is proposed.