Z Zakładu Biologii Medycznej Instytutu Medycyny Wsi im. W. Chodźki w Lublinie
MONZ 2009;15(4):556–565
W artykule omówiono rolę błonnika pokarmowego i melanoidyn, jako elementów codziennego pożywienia, które wywierają pozytywny wpływ na organizm człowieka, bezpośrednio bądź pośrednio modulując procesy karcenogenezy.

For many years cancerous diseases have constituted a serious problem, therefore new methods of their treatment and carcinogenesis prevention are constantly being searched for. It has been confirmed that the diet and its components may to a large extent affect cancer risk. The presented study discusses dietary fibre and melanoidins – the components of everyday diet, to which much attention has been devoted recently, due to their positive effect on human health by exerting direct or indirect influence on carcinogenic processes.
1. Ames J., Caemmerer B., Velisek J., Cejpek K., Obretenov C., Cioroi M.: The nature of melanoidins and their investigation. Melanoidins in food and health. Cost Action 919. Ed. European cooperation in the field of scientific and technical research, 2000, 1, 13-29.
2. Borrelli R.C., Fogliano V.: Bread crust melanoidins as potential prebiotic ingredients. Molec Nutr Food Res, 2005, 49, 7, 673-78.
3. Borrelli R.C., Visconti A., Mennella C., Anese M., Fogliano V.: Chemical characterization and antioxidant properties of coffee melanoidins. J Agric Food Chem, 2002, 50, 22, 6527-6533.
4. Caygil C. P. J., Charlett A., Hill M. J.: Relationship between the intake of high – fibre diet foods and energy and the risk of cancer of the large bowel and breast. Eur J Cancer Prev, 1998, 7, 11-17.
5. Delgado-Andrade C., Rufian-Henares J.A., Morales F.J.: Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods. J Agric Food Chem, 2005, 53, 20, 7832-7836.
6. Dybing E., Sanner T.: Risk assessment of acrylamide in foods. Toxicol Sci, 2003, 75, 7-15.
7. Feldman R.: Nowotwory. 2000, Serwis internetowy RESMEDICA.
8. Fuchs C. S., Giovannuci C. L., Colditz G. A., Hunter D. J., Stampfer M. J. Rosner B., Speizer F. E., Willett W. C.: Dietary fiber and the risk of colorectal cancer and adenoma in woman. N Engi J Med, 1999, 340, 169-176.
9. Gerwitz A.D.: A critical evaluation of the mechanisms of action proposed for the antitumor effects of the anthracycline antibiotics adrimycin and daunorubicin. Biochem Pharmacol, 1999, 57, 727-741.
10. Giovannucci E., Rimm E. B., Stampfer M. J. Colditz G. A., Ascherio A., Willett W. C.: Intake of fat, meat and fiber in relation to risk of colon cancer in men. Cancer Res, 1994, 54, 2390-2397.
11. Homma S., Fujimaki M.: Growth response of rats fed a diet containing nondialyzable melanoidin. Prog Fd Nutr Sci, 1981, 5, 209-216.
12. Howe G. R., Hirohata T., Hislop T. G., Iscovich J. M., Yuan J. M., Katsouyanni K., Lubin F., Marubini E., Modan B., Rohan T. I wsp.: Dietary factors and risk of breast cancer. Combinet analysis of 12 case-control studies. J Natl Cancer Inst, 1990, 82, 561-569.
13. Jaznowski C., Glaab V., Samini E., Schlatter J., Eisenbrand G.: 5-hydroksymethylfurfural: assesment of mutagenicity, DNA-damaging potential and reactivity towards cellular glutathione. Food Chem Toxicol, 2000, 38, 9, 801-809.
14. Krzywdzińska – Bartkowiak M., Dolata W., Piotrowska E.: The effect of FAT substitution with a potato fiber preparation on microstructure of batters and processed meat products. Acta Sci. Pol. Technol. Aliment. 2005, 4, 2, 97-109.
15. Lipkin M. and Newmark H.: Calcium and the prevention of colon cancer. J Cell Biochem, 1995, 22(suppl.) 65-73.
16. Mai V., Flood A., Peters U., Lacey Jr J. V., Schairer C., Schatzkin A.: Dietary fibre and risk of colorectal cancer in the Breast Cancer Detection Demonstration Project (BCDDP) follow – up cohort.Commentary. Int J of Epidemiol, 2003, 32, 234-239, 239-243.
17. Maillard L.C.: Action of amino acids on sugars. Formation of melanoidins in a methodical way. Compt Rend, 1912, 154, 66-68.
18. Martins S., Jongen W., Van Boekel M.: A review of Maillard reaction in food and implication to kinetic modeling. Trends in Food and Technology, 2000, 11, 9-10, 364-373.
19. Mccullough M. L., Robertson A. S., Chao A., Jacobs E. J., Stampfer M. J., Jacobs D. R., Diver W. R., Calle E. E. Thun M.: A prospective study of whole grains, fruits, vegetables and colon cancer risk. Cancer Causes and Control, 2003, 14, 959-970.
20. Michail K., Matzi V., Maier A., Herwig R., Greilberger J., Juan H., Kunert O., Wintersteiger R.: Hydroxymethylfurfural: an enemy or a friendly xenobiotic? A bioanalytical approach. Anal Bioanal Chem, 2007, 387, 8, 2801-2814.
21. Morales F., Babbel M.B.: Melanoidins exert a weak antiradical activity in watery fluids. J Agric Food Chem, 2002, 50, 16, 4657-4661.
22. National Research Council ,Carcinogenes and Anticancerogenes in the Human Diet. 1996, National Academy Press, Washington, DC.
23. Negri E., Franceschi S., Parpinel M., La Vecchia C.: Fiber intake and risk of colorectal cancer. Cancer Epidemiol Biomarkers Prev, 1998, 7, 667-671.
24. Nunes F.M., Coimbra M.A.: Melanoidins from coffee infusions. Fractionation, chemical characterization, and effect of the degree of roast. J Agric Food Chem, 2007, 55, 3967-3977.
25. Okapala I.: Investigational agents for sickle cell disease. Expert Opin Investig Drugs, 2006, 15, 8, 833-842.
26. Pereira M. A., O’Reilly E., Augustson K., Fraser G. E., Goldbourt U., Heitmann B. L., Hallmans G., Knekt P., Liu S., Pietinen P., Spigelman D., Stevens J., Virtamo J., Willet W. C., Ascheiro A.: Dietary fiber and risk of coronary heart disease. Arch Intern Med, 2004, 164, 370-376.
27. Reddy B. S.: Dietary fat and colon cancer: Role in cancer prevention. Nutr and Cancer Prev, 1996, 105-118.
28. Rivero D., Perez-Magarino S., Gonzalez-Sanjose M.L., Valls-Belles V., Codoner P., Muniz P.: Inhibition of induced DNA oxidative damage by beers: correlation with the content of polyphenols and melanoidins. J Agric Food Chem, 2005, 53, 9, 3637-3642.
29. Safo M.K., Abdulmalik O., Danso-Danquah R., Burnett J.C., Nokuri S., Joshi G.S., Musayev F.N., Asakura T., Abraham D.J.: Structural basis for the potent antisickling effect of a novel class of five-memberd heterocyclic aldehydic compounds. J Med Chem, 2004, 47, 19, 4665-4676.
30. Silvan J.M., van de Lagemaat J., Olano A., Del Castilo M.D.: Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods. J Pharm Biomed Anal, 2006, 41, 5, 1543-1551.
31. Singh J. Hamid R., and Reddy B. S.: Dietary fat and colon cancer: Modulation of cyclooxygenase – 2 by types and amount of dietary fat during the post - initiation stage of colon carcinogenesis. Cancer Res, 1997, 57, 3465-3470.
32. Skog K.I., Johansson M.A., Jagerstad M.I.: Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake. Food Chem Toxicol, 1998, 36, 9-10, 879-896.
33. Somoza V.: Five years of research on health risks and benefits of Maillard reaction products: an update. Mol Nutr Food Res, 2005, 49, 7, 663-672.
34. Tominaga S. and Kuroishi T.: An ecological study on diet/nutrition and cancer in Japan. Int J Cancer, 1997, 10 (Suppl.), 2-6.
35. Trowell H.: Definition of dietary fiber and hypotheses that it is a protective factor in certain diseases. Am. J. Clin. Nutr. 1976, 29, 417-427.
36. Valls-Bellés V., Torres M.C., Muniz P., Boix L., Gonzalez-Sanjose M.L., Codoner-Franch P.: The protective effects of melanoidins in adriamycin-induced oxidative stress in isolated rat hepatocytes. J of the Sci of Food and Agric, 2004, 84, 13, 1701-1707.
37. Wagner K.H., Derkits S., Herr M., Schuh S., Elmadfa I.: Antioxidative potential of melanoidins isolated from a roasted glucose-glycine model. Food Chem, 2002, 78, 3, 375-382.
38. Williams G. M., Williams Ch. L., Weisburger J. H.: Diet and Cancer Prevention: The Fiber First Diet. Toxicol Sci, 1999, 52 (Supplement), 72-86.
39. Yaylayan V.A., Kaminsky E.: Isolation and structural analysis of Maillard polymers: caramel and melanoidin formation in glycine/glucose model system. Food Chem, 1998, 63, 1, 25-31.
40. Ying D., Kevin P., Weihan Z., Xiaoqiang Y., Jianrong H., 2005, US Patent 2005, 124684 A1.
41. Yoshimura Y., Iijima T., Watanabe T., Nakazawa H.: Antioxidative effect of Maillard reaction products Rusing glucose-glycine model system. J of Agric and Food Chem, 1997, 45, 4106-4109.