The effects of carbon dots produced by the Maillard reaction on the HepG2 cell substance and energy metabolism-Reference-Cited by-同舟云学术

The effects of carbon dots produced by the Maillard reaction on the HepG2 cell substance and energy metabolism

Published:2020 Issue:7 Volume:11 Page:6487-6495
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Li Dongmei¹²³⁴⁵,Na Xiaokang¹²³⁴,Wang Haitao¹²³⁴⁵,Wang Congcong¹²³⁴,Yuan Zihan¹²³⁴,Zhu Bei-Wei¹²³⁴⁵,Tan Mingqian¹²³⁴⁵^ORCID

Affiliation:

1. School of Food Science and Technology

2. Dalian Polytechnic University

3. Dalian 116034

4. China

5. National Engineering Research Center of Seafood

Abstract

Carbon dots derived from the Maillard reaction affected cell mitochondrial function and energy metabolism and inhibited the activities of key enzymes, thereby blocking glycolysis.

Funder

National Natural Science Foundation of China

National Basic Research Program of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO01350A

Reference47 articles.

1. A review of Maillard reaction in food and implications to kinetic modelling

2. A novel thiamine-derived pigment, pyrizepine, formed by the Maillard reaction

3. Effects of Maillard reaction on flavor and safety of Chinese traditional food: roast duck

4. Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate

5. Melanoidins produced by the Maillard reaction: Structure and biological activity

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