The Antioxidant and Antiaging Properties of Maillard Reaction Products Derived From Dipeptide Lys-Leu in

Yaqi Jia, Issei Yokoyama, Yusuke Komiya, Jun Nagasao, Keizo Arihara

Department of Animal Science, School of Veterinary Medicine Kitasato University Aomori Japan.Department of Animal Science, School of Veterinary Medicine Kitasato University Aomori Japan. · pubmed

Paper

Abstract

The Maillard reaction, a nonenzymatic browning reaction that occurs between amines and carbonyl groups during food processing and cooking, generates products with antioxidant activity. Dipeptides composed of leucine and lysine (Leu-Lys and Lys-Leu) are frequent sequences in a variety of food proteins. Previously, we demonstrated that these dipeptides exhibit antioxidant activity and extend the lifespan of the nematode

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Research summary

The paper claims that Maillard reaction products derived from dipeptides Lys-Leu exhibit antioxidant properties and can extend lifespan in nematodes. This research is relevant as it explores potential mechanisms that could influence aging processes and lifespan extension through dietary components.

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