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<p>This study quantified furan and 5-hydroxymethylfurfural (5-HMF) levels and evaluated the antioxidant activities of Maillard reaction products (MRPs) in model systems consisting of 2′-fucosyllactose (2′-FL) and various amino acids. Among the evaluated MRPs, those generated from 2′-FL exhibited relatively low furan concentrations ranging from 125 to 1940&#xa0;ng/g. These values were the second lowest among the tested sugars, exceeded only by glucose-derived MRPs (75–1443&#xa0;ng/g). Systems containing threonine produced the highest furan levels, while cysteine consistently resulted in the lowest formation. The 5-HMF concentrations in 2′-FL-derived MRPs (0.47–3.59&#xa0;μg/mL) were significantly lower than those from other reducing sugars (<i>p</i> &lt; 0.05). Regarding antioxidant properties, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity remained near 80% for all MRPs. Notably, 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) activity increased markedly in systems containing cysteine and histidine, significantly higher than other amino acid systems (<i>p</i> &lt; 0.05). These results enhance the understanding of the safety and antioxidant characteristics of 2′-FL-generated MRPs.</p>

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Furan and 5-hydroxymethylfurfural in the products of Maillard reaction model systems consisting of 2′-fucosyllactose and amino acids

  • 期刊论文

  • 发表日期：

    2026年5月17日

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  • Dami Kim,
  • Euiyeon Shin,
  • Bomi Jeong,
  • Hoeon Yoo,
  • Kwang-Geun Lee

摘要

This study quantified furan and 5-hydroxymethylfurfural (5-HMF) levels and evaluated the antioxidant activities of Maillard reaction products (MRPs) in model systems consisting of 2′-fucosyllactose (2′-FL) and various amino acids. Among the evaluated MRPs, those generated from 2′-FL exhibited relatively low furan concentrations ranging from 125 to 1940 ng/g. These values were the second lowest among the tested sugars, exceeded only by glucose-derived MRPs (75–1443 ng/g). Systems containing threonine produced the highest furan levels, while cysteine consistently resulted in the lowest formation. The 5-HMF concentrations in 2′-FL-derived MRPs (0.47–3.59 μg/mL) were significantly lower than those from other reducing sugars (p < 0.05). Regarding antioxidant properties, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity remained near 80% for all MRPs. Notably, 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) activity increased markedly in systems containing cysteine and histidine, significantly higher than other amino acid systems (p < 0.05). These results enhance the understanding of the safety and antioxidant characteristics of 2′-FL-generated MRPs.