Enhancing the antioxidative effects of foods containing rutin and α‐amino acids via the Maillard reaction: A model study focusing on rutin‐lysine system

Rutin is a bioflavonoid found in many plants and derived foods, accordingly, rutin likely interacts with α-amino acids such as Lys, Ile, His or Glu to give Maillard reaction products (MRPs). The heated rutin-Lys system exhibited highest brown intensity and in vitro antioxidant activities. The 30–50 kDa rutin-Lys fraction had higher in vitro antioxidant activities than the other fractions, and at a dose of 0.4 mg/ml preserved over 90% cell viability for HepG2 cells exposed to H2O2. The dose-dependent protective effects against H2O2-induced oxidative stress of the rutin-Lys MRPs may involve the inhibition of reactive oxygen species generation, enhancement of the superoxide dismutase and catalase activities, along with the activation of the Nrf2-dependent pathway and upregulation of phase II antioxidant genes (including NQO1, HO-1, GCLG, and GCLM). Practical applications Rutin is widely distributed in vegetables and grains. The Maillard reaction is a common reaction occurring during food processing, and produces Maillard reaction products (MRPs) with distinct processing and biological properties. This study shows that a 30-min thermal treatment at 120°C generates antioxidative MRPs in the rutin-Lys, rutin-His, rutin-Ile and rutin-Glu model systems, which can directly inhibit reactive oxygen species generation and enhance SOD and CAT activities while activating the Nrf2-dependent pathway and upregulating the expression of phase II detoxifying antioxidant genes. Therefore, for food systems containing phenolic antioxidants and proteins (such as rutin and Lys), one may enhance the antioxidant properties of these food systems through a 30-min thermal treatment at 120°C. Also, the resultant rutin-Lys MRPs may be isolated and used as commercial preparations of natural antioxidants.