Odors generated from the Maillard reaction affect autonomic nervous activity and decrease blood pressure through the olfactory system.

• Autores: Lanxi Zhou, Motoko Ohata, Chisato Owashi, Katsuya Nagai, Issei Yokoyama, Keizo Arihara
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 98, Nº 3, 2018, págs. 923-927
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • Background: Systolic blood pressure (SBP) of rats decreases significantly following exposure to the odor generated from the Maillard reaction of protein digests with xylose. This study identified active odorants that affect blood pressure and demonstrated the mechanism of action.; Results: Among the four potent odorants that contribute most to the odor of the Maillard reaction sample, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) and 5-methyl-2-pyrazinemethanol (MPM) decreased SBP significantly. The earliest decrease in blood pressure was observed 5 min after exposure to DMHF. Application of zinc sulfate to the nasal cavity eliminated the effect. Furthermore, gastric vagal (parasympathetic) nerve activity was elevated and renal sympathetic nerve activity was lowered after exposure to DMHF.; Conclusion: It is indicated that DMHF affects blood pressure through the olfactory system, and the mechanism for the effect of DMHF on blood pressure involves the autonomic nervous system. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.