51
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Lee HM, Yang SY, Han J, Kim YK, Kim YJ, Rhee MS, Lee KW. Optimization of spray drying parameters and food additives to reduce glycation using response surface methodology in powdered infant formulas. Food Sci Biotechnol 2018; 28:769-777. [PMID: 31093434 DOI: 10.1007/s10068-018-0524-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 11/12/2018] [Accepted: 11/27/2018] [Indexed: 01/02/2023] Open
Abstract
The heat-based spray drying process generating the highest level of advanced glycation end-products (AGEs) in the infant formula processing was set as a control point from which the levels of AGE markers, N-carboxymethyllysine, 5-hydroxymethylfurfural, and fluorescence intensity, can be mitigated. We optimized the parameters, including inlet temperature, feeding rate, and aspirator rate during spray drying, and alternatively optimized food additives, including pyridoxine hydrochloride, dl-α-tocopheryl acetate, and l-carnitine. Using response surface methodology, the optimal condition based on our experimental condition for the inlet temperature, pump rate, and aspirator rate were 148.7 °C, 342.4 mL/h and 28.6 m3/h, respectively, and the optimal conditions of pyridoxine hydrochloride, dl-α-tocopheryl acetate and l-carnitine were 0.99 mg/100 g dry mass (DM), 8 mg/100 g DM and 20.4 mg/100 g DM, respectively. These results suggest that AGEs can be mitigated by controlling the parameters and optimizing the addition of food additives during the spray-drying process.
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Affiliation(s)
- Hyun-Min Lee
- 1Division of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University, 212 CJ Food Safety Hall, Anam-Dong, Sungbuk-gu, Seoul, 02841 Republic of Korea.,Human Milk Research Team, R&D Center, Maeil Dairies, Co., Pyeongtaek-si, Gyeonggi-do 17714 Republic of Korea
| | - Sung-Yong Yang
- 1Division of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University, 212 CJ Food Safety Hall, Anam-Dong, Sungbuk-gu, Seoul, 02841 Republic of Korea
| | - Jeajoon Han
- 1Division of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University, 212 CJ Food Safety Hall, Anam-Dong, Sungbuk-gu, Seoul, 02841 Republic of Korea
| | - Yong Ki Kim
- Human Milk Research Team, R&D Center, Maeil Dairies, Co., Pyeongtaek-si, Gyeonggi-do 17714 Republic of Korea
| | - Young Jun Kim
- 3Department of Food and Biotechnology, Korea University, Sejong City, 30019 Republic of Korea
| | - Min Suk Rhee
- 1Division of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University, 212 CJ Food Safety Hall, Anam-Dong, Sungbuk-gu, Seoul, 02841 Republic of Korea
| | - Kwang-Won Lee
- 1Division of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University, 212 CJ Food Safety Hall, Anam-Dong, Sungbuk-gu, Seoul, 02841 Republic of Korea
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52
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Duan D, Tu Z, Wang H, Sha X. A comparative analysis of the antigenicity and the major components formed from the glucose/ovalbumin model system under microwave irradiation and conventional heating. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13818] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- DengLe Duan
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - ZongCai Tu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
- College of Life Science Jiangxi Normal University Nanchang China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Xiaomei Sha
- College of Life Science Jiangxi Normal University Nanchang China
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53
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54
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Sabater C, Montilla A, Ovejero A, Prodanov M, Olano A, Corzo N. Furosine and HMF determination in prebiotic-supplemented infant formula from Spanish market. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.12.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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55
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56
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Qiu X, Jacobsen C, Villeneuve P, Durand E, Sørensen ADM. Effects of Different Lipophilized Ferulate Esters in Fish Oil-Enriched Milk: Partitioning, Interaction, Protein, and Lipid Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:9496-9505. [PMID: 29048172 DOI: 10.1021/acs.jafc.7b02994] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Antioxidant effects of ferulic acid and lipophilized ferulate esters were investigated in fish oil-enriched milk. Methyl ferulate (C1) and ethyl ferulate (C2) more efficiently prevented lipid oxidation than dodecyl ferulate (C12) did, followed by ferulic acid (C0). The combination of C1 or C2 with C12 could have a "synergistic" effect indicated by peroxide value, hexanal, and 1-penten-3-ol analysis results. These antioxidants also showed protein oxidation inhibition effects. The most effective antioxidants (C1 and C2) had the highest concentration in the precipitate phase but the lowest concentration in the aqueous phase, which was the opposite of the partitioning of C0. C12 had the highest concentration in the oil and emulsion phase. In particular, the interaction between ferulates esterified with short and medium alkyl chain lengths could lead to their "synergistic" effects in fish oil-enriched milk, which could be caused by the change in their partitioning or localization at the interface.
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Affiliation(s)
- Xujian Qiu
- College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University , 43 Yindou Road, Xiamen 361021, Fujian, China
- Division of Food Technology, National Food Institute (DTU Food), Technical University of Denmark , DK 2800 Kgs Lyngby, Denmark
| | - Charlotte Jacobsen
- Division of Food Technology, National Food Institute (DTU Food), Technical University of Denmark , DK 2800 Kgs Lyngby, Denmark
| | | | | | - Ann-Dorit Moltke Sørensen
- Division of Food Technology, National Food Institute (DTU Food), Technical University of Denmark , DK 2800 Kgs Lyngby, Denmark
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57
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Gathercole J, Reis MG, Agnew M, Reis MM, Humphrey R, Harris P, Clerens S, Haigh B, Dyer JM. Molecular modification associated with the heat treatment of bovine milk. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.05.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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58
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Citta A, Folda A, Scalcon V, Scutari G, Bindoli A, Bellamio M, Feller E, Rigobello MP. Oxidative changes in lipids, proteins, and antioxidants in yogurt during the shelf life. Food Sci Nutr 2017; 5:1079-1087. [PMID: 29188035 PMCID: PMC5694872 DOI: 10.1002/fsn3.493] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2017] [Accepted: 05/12/2017] [Indexed: 01/07/2023] Open
Abstract
Oxidation processes in milk and yogurt during the shelf life can result in an alteration of protein and lipid constituents. Therefore, the antioxidant properties of yogurt in standard conditions of preservation were evaluated. Total phenols, free radical scavenger activity, degree of lipid peroxidation, and protein oxidation were determined in plain and skim yogurts with or without fruit puree. After production, plain, skim, plain berries, and skim berries yogurts were compared during the shelf life up to 9 weeks. All types of yogurts revealed a basal antioxidant activity that was higher when a fruit puree was present but gradually decreased during the shelf life. However, after 5–8 weeks, antioxidant activity increased again. Both in plain and berries yogurts lipid peroxidation increased until the seventh week of shelf life and after decreased, whereas protein oxidation of all yogurts was similar either in the absence or presence of berries and increased during shelf life. During the shelf life, a different behavior between lipid and protein oxidation takes place and the presence of berries determines a protection only against lipid peroxidation.
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Affiliation(s)
- Anna Citta
- Department of Biomedical Sciences University of Padova Padova Italy
| | - Alessandra Folda
- Department of Biomedical Sciences University of Padova Padova Italy
| | - Valeria Scalcon
- Department of Biomedical Sciences University of Padova Padova Italy
| | - Guido Scutari
- Department of Biomedical Sciences University of Padova Padova Italy
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59
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Aalaei K, Sjöholm I, Rayner M, Tareke E. The Impact of Different Drying Techniques and Controlled Storage on the Development of Advanced Glycation End Products in Skim Milk Powders Using Isotope Dilution ESI-LC-MS/MS. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1936-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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60
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Troise AD, Buonanno M, Fiore A, Monti SM, Fogliano V. Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I. Food Chem 2016; 212:722-9. [DOI: 10.1016/j.foodchem.2016.06.037] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2016] [Revised: 06/13/2016] [Accepted: 06/14/2016] [Indexed: 10/21/2022]
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61
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Liu H, Wu D, Zhou K, Wang J, Sun B. Development and applications of molecularly imprinted polymers based on hydrophobic CdSe/ZnS quantum dots for optosensing of Nε-carboxymethyllysine in foods. Food Chem 2016; 211:34-40. [DOI: 10.1016/j.foodchem.2016.05.038] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2015] [Revised: 04/14/2016] [Accepted: 05/03/2016] [Indexed: 11/25/2022]
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62
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Effect of pulsed light treatment on structural and functional properties of whey protein isolate. Food Res Int 2016; 87:189-196. [DOI: 10.1016/j.foodres.2016.07.017] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2016] [Revised: 07/21/2016] [Accepted: 07/22/2016] [Indexed: 11/19/2022]
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63
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Akıllıoğlu HG, Çelikbıçak Ö, Salih B, Gökmen V. Monitoring protein glycation by electrospray ionization (ESI) quadrupole time-of-flight (Q-TOF) mass spectrometer. Food Chem 2016; 217:65-73. [PMID: 27664609 DOI: 10.1016/j.foodchem.2016.08.088] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2016] [Revised: 07/25/2016] [Accepted: 08/24/2016] [Indexed: 12/17/2022]
Abstract
In this study electrospray ionization quadrupole time-of-flight (ESI-Q-TOF) mass spectrometry was used to investigate protein glycation. The glycated species of cytochrome C, lysozyme, and β-casein formed during glycation with d-glucose were identified and monitored in binary systems heated at 70°C under dry and aqueous conditions. Cytochrome C had multiple charges in non-glycated state, primarily changing from +13 to +17 positive charges, whereas β-casein had charge states up to +30. Upon heating with glucose at 70°C in aqueous state, attachment of one glucose molecule onto proteins was observed in each charge state. However, heating in dry state caused much more glucose attachment, leading to the formation of multiple glycoforms of proteins. By using ESI-QTOF-MS technique, formation of glycated cytochrome C containing up to 12 glucose moieties were observed, while glycated species containing 6 and 8 glucose moieties were observed for lysozyme and β-casein, respectively in various heating conditions.
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Affiliation(s)
- H Gül Akıllıoğlu
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe Campus, Ankara, Turkey
| | - Ömür Çelikbıçak
- Department of Chemistry, Hacettepe University, 06800 Beytepe Campus, Ankara, Turkey
| | - Bekir Salih
- Department of Chemistry, Hacettepe University, 06800 Beytepe Campus, Ankara, Turkey
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe Campus, Ankara, Turkey.
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64
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Comparative thermal impact of two UHT technologies, continuous ohmic heating and direct steam injection, on the nutritional properties of liquid infant formula. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.02.001] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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65
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Kareb O, Champagne CP, Aïder M. Contribution to the production of lactulose-rich whey by in situ electro-isomerization of lactose and effect on whey proteins after electro-activation as confirmed by matrix-assisted laser desorption/ionization time-of-flight-mass spectrometry and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. J Dairy Sci 2016; 99:2552-2570. [DOI: 10.3168/jds.2015-10037] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2015] [Accepted: 12/15/2015] [Indexed: 12/20/2022]
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66
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Mehta BM, Deeth HC. Blocked Lysine in Dairy Products: Formation, Occurrence, Analysis, and Nutritional Implications. Compr Rev Food Sci Food Saf 2015; 15:206-218. [DOI: 10.1111/1541-4337.12178] [Citation(s) in RCA: 82] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2015] [Revised: 09/18/2015] [Accepted: 09/21/2015] [Indexed: 01/02/2023]
Affiliation(s)
- Bhavbhuti M. Mehta
- Dairy Chemistry Dept; SMC College of Dairy Science, Anand Agricultural Univ; Anand-388110 Gujarat India
| | - Hilton C. Deeth
- School of Agriculture and Food Sciences; The Univ. of Queensland; Brisbane Qld 4072 Australia
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67
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Troise AD, Fiore A, Wiltafsky M, Fogliano V. Quantification of Nε-(2-Furoylmethyl)-L-lysine (furosine), Nε-(Carboxymethyl)-L-lysine (CML), Nε-(Carboxyethyl)-L-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry. Food Chem 2015; 188:357-64. [PMID: 26041204 DOI: 10.1016/j.foodchem.2015.04.137] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2015] [Revised: 04/28/2015] [Accepted: 04/29/2015] [Indexed: 01/02/2023]
Abstract
The control of Maillard reaction (MR) is a key point to ensure processed foods quality. Due to the presence of a primary amino group on its side chain, lysine is particularly prone to chemical modifications with the formation of Amadori products (AP), Nε-(Carboxymethyl)-L-lysine (CML), Nε-(Carboxyethyl)-L-lysine (CEL). A new analytical strategy was proposed which allowed to simultaneously quantify lysine, CML, CEL and the Nε-(2-Furoylmethyl)-L-lysine (furosine), the indirect marker of AP. The procedure is based on stable isotope dilution assay followed by liquid chromatography tandem mass spectrometry. It showed high sensitivity and good reproducibility and repeatability in different foods. The limit of detection and the RSD% were lower than 5 ppb and below 8%, respectively. Results obtained with the new procedure not only improved the knowledge about the reliability of thermal treatment markers, but also defined new insights in the relationship between Maillard reaction products and their precursors.
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Affiliation(s)
- Antonio Dario Troise
- Food Quality Design Group, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands; Department of Agricultural and Food Science, University of Napoli "Federico II", Parco Gussone, 80055 Portici, Napoli, Italy.
| | - Alberto Fiore
- School of Science, Engineering & Technology, Division of Food Science, Abertay University, Dundee DD1 1HG, UK
| | - Markus Wiltafsky
- Evonik Industries AG, Rodenbacher Chaussee 4, 63457 Hanau, Germany
| | - Vincenzo Fogliano
- Food Quality Design Group, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands
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68
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Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.01.026] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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69
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Martínez-Monteagudo SI, Saldaña MD. Retention of bioactive lipids in heated milk: Experimental and modelling. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2014.03.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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70
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Zhou Y, Lin Q, Jin C, Cheng L, Zheng X, Dai M, Zhang Y. Simultaneous Analysis of Nε-(Carboxymethyl)Lysine and Nε-(Carboxyethyl)Lysine in Foods by Ultra-Performance Liquid Chromatography-Mass Spectrometry with Derivatization by 9-Fluorenylmethyl Chloroformate. J Food Sci 2015; 80:C207-17. [DOI: 10.1111/1750-3841.12744] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2014] [Accepted: 09/19/2014] [Indexed: 01/02/2023]
Affiliation(s)
- Yanqiong Zhou
- Dept. of Food Science and Nutrition; College of Biosystems Engineering and Food Science; Zhejiang Univ; Hangzhou 310058 PR China
| | - Qin Lin
- with Fujian Inspection and Research Inst. for Product Quality; Fuzhou 350002 PR China
| | - Cheng Jin
- Dept. of Food Science and Nutrition; College of Biosystems Engineering and Food Science; Zhejiang Univ; Hangzhou 310058 PR China
| | - Lu Cheng
- Dept. of Food Science and Nutrition; College of Biosystems Engineering and Food Science; Zhejiang Univ; Hangzhou 310058 PR China
| | - Xiaoyan Zheng
- with Fujian Inspection and Research Inst. for Product Quality; Fuzhou 350002 PR China
| | - Ming Dai
- with Fujian Inspection and Research Inst. for Product Quality; Fuzhou 350002 PR China
| | - Ying Zhang
- Dept. of Food Science and Nutrition; College of Biosystems Engineering and Food Science; Zhejiang Univ; Hangzhou 310058 PR China
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71
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Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography–high-resolution mass spectrometry. Amino Acids 2014; 47:111-24. [DOI: 10.1007/s00726-014-1845-5] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2014] [Accepted: 09/20/2014] [Indexed: 01/02/2023]
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72
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Troise AD, Fiore A, Colantuono A, Kokkinidou S, Peterson DG, Fogliano V. Effect of olive mill wastewater phenol compounds on reactive carbonyl species and Maillard reaction end-products in ultrahigh-temperature-treated milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:10092-100. [PMID: 25280240 DOI: 10.1021/jf503329d] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
Thermal processing and Maillard reaction (MR) affect the nutritional and sensorial qualities of milk. In this paper an olive mill wastewater phenolic powder (OMW) was tested as a functional ingredient for inhibiting MR development in ultrahigh-temperature (UHT)-treated milk. OMW was added to milk at 0.1 and 0.05% w/v before UHT treatment, and the concentration of MR products was monitored to verify the effect of OMW phenols in controlling the MR. Results revealed that OMW is able to trap the reactive carbonyl species such as hydroxycarbonyls and dicarbonyls, which in turn led to the increase of Maillard-derived off-flavor development. The effect of OMW on the formation of Amadori products and N-ε-(carboxymethyl)-lysine (CML) showed that oxidative cleavage, C2-C6 cyclization, and the consequent reactive carbonyl species formation were also inhibited by OMW. Data indicated that OMW is a functional ingredient able to control the MR and to improve the nutritional and sensorial attributes of milk.
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Affiliation(s)
- Antonio Dario Troise
- Food Quality and Design Group, Wageningen University and Research Centre , P.O. Box 8129, 6700 EV Wageningen, The Netherlands
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73
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van Rooijen C, Bosch G, van der Poel AFB, Wierenga PA, Alexander L, Hendriks WH. Quantitation of Maillard reaction products in commercially available pet foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:8883-8891. [PMID: 25088431 DOI: 10.1021/jf502064h] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
During processing of pet food, the Maillard reaction occurs, which reduces the bioavailability of essential amino acids such as lysine and results in the formation of advanced Maillard reaction products (MRPs). The aim of this study was to quantitate MRPs (fructoselysine (FL), carboxymethyllysine (CML), hydroxymethylfurfural (HMF)) and the cross-link lysinoalanine (LAL) in commercial pet foods. Sixty-seven extruded, canned, and pelleted dog and cat foods for growth and maintenance were analyzed using UPLC-MS. Canned pet foods contained on average the most FL, CML, and HMF (4534, 37, and 1417 mg/kg dry matter, respectively) followed by pelleted and extruded foods. Average daily intake (mg/kg body weight(0.75)) of HMF is 122 times higher for dogs and 38 times higher for cats than average intake for adult humans. As commercial pet foods are most often the only source of food for dogs and cats, future research focus should be on the bioavailability and long-term health implications of MRP consumption by dogs and cats.
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Affiliation(s)
- Charlotte van Rooijen
- Animal Nutrition Group, Wageningen University , P.O. Box 338, 6700 AH Wageningen, The Netherlands
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74
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Effects of UV induced photo-oxidation on the physicochemical properties of milk protein concentrate. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.012] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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75
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Šebeková K, Simon Klenovics K, Brouder Šebeková K. 26. Advanced glycation end products in infant formulas. HUMAN HEALTH HANDBOOKS 2014. [DOI: 10.3920/978-90-8686-223-8_26] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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76
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Nguyen HT, van der Fels-Klerx HJ, van Boekel MAJS. Nϵ-(carboxymethyl)lysine: A Review on Analytical Methods, Formation, and Occurrence in Processed Food, and Health Impact. FOOD REVIEWS INTERNATIONAL 2013. [DOI: 10.1080/87559129.2013.853774] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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77
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Tareke E, Forslund A, Lindh C, Fahlgren C, Östman E. Isotope dilution ESI-LC-MS/MS for quantification of free and total Nε-(1-Carboxymethyl)-l-Lysine and free Nε-(1-Carboxyethyl)-l-Lysine: Comparison of total Nε-(1-Carboxymethyl)-l-Lysine levels measured with new method to ELISA assay in gruel samples. Food Chem 2013; 141:4253-9. [DOI: 10.1016/j.foodchem.2013.07.003] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2012] [Revised: 05/06/2013] [Accepted: 07/01/2013] [Indexed: 01/14/2023]
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78
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79
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Scheidegger D, Radici PM, Vergara-Roig VA, Bosio NS, Pesce SF, Pecora RP, Romano JC, Kivatinitz SC. Evaluation of milk powder quality by protein oxidative modifications. J Dairy Sci 2013; 96:3414-23. [DOI: 10.3168/jds.2012-5774] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2012] [Accepted: 02/04/2013] [Indexed: 11/19/2022]
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80
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Troise AD, Dathan NA, Fiore A, Roviello G, Di Fiore A, Caira S, Cuollo M, De Simone G, Fogliano V, Monti SM. Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk. Amino Acids 2013; 46:279-88. [DOI: 10.1007/s00726-013-1497-x] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2013] [Accepted: 04/05/2013] [Indexed: 12/20/2022]
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81
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Calvano CD, Monopoli A, Loizzo P, Faccia M, Zambonin C. Proteomic approach based on MALDI-TOF MS to detect powdered milk in fresh cow's milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:1609-1617. [PMID: 22931122 DOI: 10.1021/jf302999s] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Milk and cheese are expensive foodstuffs, and their consumption is spread among the population because of their high nutritional value; for this reason they are often subjected to adulterations. Among the common illegal practices, the addition of powdered derivatives seems very difficult to detect because the adulterant materials have almost the same chemical composition of liquid milk. However, the high temperatures (180-200 °C) used for milk powder production could imply the occurrence of some protein modifications (e.g., glycation, lactosylation, oxidation, deamidation, dehydration). The modified proteins or peptides could then be used as markers for the presence of powdered milk. In this work, matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) was employed to analyze tryptic digests relevant to samples of raw liquid (without heat treatment), commercial liquid, and powdered cow's milk. Samples were subjected to two-dimensional gel electrophoresis (2-DE); differences among liquid and powder milk were detected at this stage and eventually confirmed by MALDI analysis of the in gel digested proteins. Some diagnostic peptides of powdered milk, attributed to modified whey proteins and/or caseins, were identified. Then, a faster procedure was optimized, consisting of the separation of caseins from milk whey and the subsequent in-solution digestion of the two fractions, with the advantage of obtaining almost the same information in a limited amount of time. Finally, analyses were carried out with the fast procedure on liquid milk samples adulterated with powdered milk at different percentages, and diagnostic peptides were detected down to 1% of adulteration level.
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82
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Li L, Han L, Fu Q, Li Y, Liang Z, Su J, Li B. Formation and inhibition of Nε-(carboxymethyl)lysine in saccharide-lysine model systems during microwave heating. Molecules 2012; 17:12758-70. [PMID: 23114613 PMCID: PMC6268514 DOI: 10.3390/molecules171112758] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2012] [Revised: 09/21/2012] [Accepted: 10/10/2012] [Indexed: 12/21/2022] Open
Abstract
Nε-(carboxymethyl) lysine (CML) is the most abundant advanced glycation end product (AGE), and frequently selected as an AGEs marker in laboratory studies. In this paper, the formation and inhibition of Nε-(carboxymethyl)lysine in saccharide-lysine model systems during microwave heating have been studied. The microwave heating treatment significantly promoted the formation of CML during Maillard reactions, which was related to the reaction temperature, time and type of saccharide. The order of CML formation for different saccharides was lactose > glucose > sucrose. Then, the inhibition effect on CML by five inhibitors was further examined. According to the results, ascorbic acid and tocopherol did not affect inhibition of CML, in contrast, thiamin, rutin and quercetin inhibited CML formation, and the inhibitory effects were concentration dependent.
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Affiliation(s)
- Lin Li
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
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83
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The pH-dependent thermal and storage stability of glycosylated caseinomacropeptide. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.02.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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84
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Le TT, Deeth HC, Bhandari B, Alewood PF, Holland JW. A proteomic approach to detect lactosylation and other chemical changes in stored milk protein concentrate. Food Chem 2012; 132:655-62. [DOI: 10.1016/j.foodchem.2011.11.012] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2011] [Revised: 09/13/2011] [Accepted: 11/02/2011] [Indexed: 01/13/2023]
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85
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Francis J, Rogers K, Dickton D, Twedt R, Pardini R. Decreasing retinol and α-tocopherol concentrations in human milk and infant formula using varied bottle systems. MATERNAL & CHILD NUTRITION 2012; 8:215-24. [PMID: 21083843 PMCID: PMC6860793 DOI: 10.1111/j.1740-8709.2010.00279.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Expressing human milk has become a more common alternative for mothers, as the average work demand has increased. As more mothers must work, bottle feeding trends are increasingly common. The handling and storage of human milk introduce the risk of degradation to expressed human milk and infant formula. In following a 20-minute simulated feeding, Vitamin C has been found to degrade. Vitamin C acts as an anti-oxidant and is responsible for shielding other nutrients from oxidation, such as retinol and alpha-tocopherol. By analyzing a 20-minute simulated feeding, retinol and alpha-tocopherol each displayed decreases over time significantly different than that of the Control, which was milk not exposed to bottle feeding. In human milk, retinol showed as high as a 9.5% decrease compared to the Control. Similar trends were seen with the infant formula samples. The correlation between degradation and bottle feeding systems was dependent upon the formation of bubbles in the milk as the milk was removed from the bottle. The analysis indicated a decrease of up to 12%, as seen in retinol, and 35%, as seen in alpha-tocopherol. These decreases in retinol and alpha-tocopherol should be considered when using a bottle feeding system to deliver either human milk or formula to an infant. More research is necessary to determine the effect of this decrease on the nutritional status of infants, particularly premature infants, who are at higher risk for nutrient deficiencies.
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Affiliation(s)
- Jimi Francis
- Department of Biochemistry, Agricultural Experiment Station, University of Nevada, Reno, Nevada 89557, USA.
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86
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87
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Jensen BM, Sørensen J, Mortensen G, Sørensen MB, Dalsgaard TK. Effect of antioxidants on oxidation during the production of whey fat concentrate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:13012-13017. [PMID: 22070410 DOI: 10.1021/jf203295p] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Whey fat has a relatively high level of unsaturated fatty acids, and as such, whey products with a high fat content are vulnerable to oxidation. The purposes of the present study were to assess the oxidative development in whey fat concentrate (WFC) during production and investigate the effect of the addition of antioxidants. Green tea extract (GTE) or a mixture of ascorbyl palmitate and tocopherol (AP/TOC) were used, each in two concentrations. Samples were taken before and after pasteurization of WFC and after drying. The level of volatile oxidation products decreased during processing, while dityrosine concentrations increased during drying. GTE reduced oxidation in both unpasteurized and pasteurized WFC, while the effect of AP/TOC was nonsignificant. In the WFC powder, there was no significant effect of the antioxidants. In conclusion, results indicated that GTE was able to inhibit oxidation in WFC during production and that AP/TOC addition had no effect.
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Affiliation(s)
- Bente M Jensen
- Faculty of Science and Technology, Department of Food Science, Aarhus University, PO Box 50, DK-8830 Tjele, Denmark
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88
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Johnson P, Philo M, Watson A, Mills ENC. Rapid fingerprinting of milk thermal processing history by intact protein mass spectrometry with nondenaturing chromatography. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:12420-7. [PMID: 22007861 DOI: 10.1021/jf203151e] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Thermal processing of foods results in proteins undergoing conformational changes, aggregation, and chemical modification notably with sugars via the Maillard reaction. This can impact their functional, nutritional, and allergenic properties. Native size-exclusion chromatography with online electrospray mass spectrometry (SEC-ESI-MS) was used to characterize processing-induced changes in milk proteins in a range of milk products. Milk products could be readily grouped into either pasteurized liquid milks, heavily processed milks, or milk powders by SEC behavior, particularly by aggregation of whey proteins by thermal processing. Maillard modification of all major milk proteins by lactose was observed by MS and was primarily present in milk powders. The method developed is a rapid tool for fingerprinting the processing history of milk and has potential as a quality control method for food ingredient manufacture. The method described here can profile milk protein oligomeric state, aggregation, and Maillard modification in a single shot, rapid analysis.
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Affiliation(s)
- Phil Johnson
- Institute of Food Research, Norwich Research Park, Colney Lane, Norwich, United Kingdom.
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89
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Amino acid profile and Maillard compounds of sun-dried pears. Relation with the reddish brown colour of the dried fruits. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1563-0] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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90
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Wellner A, Huettl C, Henle T. Formation of Maillard reaction products during heat treatment of carrots. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:7992-7998. [PMID: 21682346 DOI: 10.1021/jf2013293] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
As indicators of the early stage of the Maillard reaction in carrots, N-(furoylmethyl) amino acids (FMAAs) formed during acid hydrolysis of the corresponding Amadori products were analyzed using RP-HPLC with UV detection. N(ε)-FM-Lys (furosine), FM-Gly, FM-Ala, FM-Val, FM-Ile, FM-Leu, and FM-GABA were identified using synthesized standard material by means of mass spectrometry. Furthermore, N(ε)-carboxymethyllysine (CML) and pyrraline were analyzed as indicators for advanced stages of glycation. For commercial samples with high water content, the formation of Amadori compounds predominates, whereas the advanced stage of Maillard reaction plays only a minor part. Carrot juices, baby food, and tinned carrots showed quite low rates of amino acid modification up to 5%. For dehydrated carrots, significantly higher values for Amadori products were measured, corresponding to a lysine derivatization of up to 58% and nearly 100% derivatization of GABA. Drying experiments revealed great differences in reactivity between the amino acids studied. Whereas furosine reached constant values quite quickly, some FMAAs showed a continuous increase with heating time, indicating that selected FMAAs can be used as a hallmark for the early Maillard reaction to control processing conditions.
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Affiliation(s)
- Anne Wellner
- Institute of Food Chemistry, Technische Universität Dresden , D-01062 Dresden, Germany
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91
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Contreras MDM, Sevilla MA, Monroy-Ruiz J, Amigo L, Gómez-Sala B, Molina E, Ramos M, Recio I. Food-grade production of an antihypertensive casein hydrolysate and resistance of active peptides to drying and storage. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.02.004] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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92
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Quantification of Nε-carboxymethyl-lysine in selected chocolate-flavoured drink mixes using high-performance liquid chromatography–linear ion trap tandem mass spectrometry. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.10.111] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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93
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Oliver CM. Insight into the Glycation of Milk Proteins: An ESI- and MALDI-MS Perspective (Review). Crit Rev Food Sci Nutr 2011; 51:410-31. [DOI: 10.1080/10408391003632841] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Christine M. Oliver
- a CSIRO Preventative Health National Research Flagship, CSIRO Food and Nutritional Sciences , 671 Sneydes Road, 3030, Werribee, VIC, Australia
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94
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Carulli S, Calvano CD, Palmisano F, Pischetsrieder M. MALDI-TOF MS characterization of glycation products of whey proteins in a glucose/galactose model system and lactose-free milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:1793-1803. [PMID: 21319853 DOI: 10.1021/jf104131a] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The major modifications induced by thermal treatment of whey proteins α-lactalbumin (α-La) and β-lactoglobulin (β-Lg) in a model system mimicking lactose-free milk (L(-) sugar mix) were investigated by matrix-assisted laser desorption ionization-time-of-flight mass spectrometry (MALDI-TOF MS). The analysis of the intact α-La revealed species with up to 7 and 14 adducts from lactose and sugar mix, respectively, whereas for β-Lg 3 and up to 5 sugar moieties were observed in the case of lactose and sugar mix experiments, respectively. A partial enzymatic hydrolysis with endoproteinase AspN prior to mass spectrometric analysis allowed the detection of further modifications and their localization in the amino acid sequence. Using α-cyano-4-chlorocinnamic acid as MALDI matrix, it could be shown that heating α-La and β-Lg with glucose or galactose led to the modification of lysine residues that are not glycated by lactose. The higher glycation degree of whey proteins in a lactose-free milk system relative to normal milk with lactose reflects the higher reactivity of monosaccharides compared to the parent disaccharide. Finally, the analysis of the whey extract of a commercial lactose-free milk sample revealed that the two whey proteins were present as three main forms (native, single, and double hexose adducts).
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Affiliation(s)
- Saverio Carulli
- Dipartimento di Chimica and Centro di Ricerca Interdipartimentale S.M.A.R.T. Università degli Studi di Bari Aldo Moro, Via Orabona 4, 70126 Bari, Italy.
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95
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Kerkaert B, Mestdagh F, Cucu T, Aedo PR, Ling SY, De Meulenaer B. Hypochlorous and peracetic acid induced oxidation of dairy proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:907-914. [PMID: 21214246 DOI: 10.1021/jf1037807] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Hypochlorous and peracetic acids, both known disinfectants in the food industry, were compared for their oxidative capacity toward dairy proteins. Whey proteins and caseins were oxidized under well controlled conditions at pH 8 as a function of the sanitizing concentration. Different markers for protein oxidation were monitored. The results established that the protein carbonyl content was a rather unspecific marker for protein oxidation, which did not allow one to differentiate the oxidant used especially at the lower concentrations. Cysteine, tryptophan, and methionine were proven to be the most vulnerable amino acids for degradation upon hypochlorous and peracetic acid treatment, while tyrosine was only prone to degradation in the presence of hypochlorous acid. Hypochlorous acid induced oxidation gave rise to protein aggregation, while during peracetic acid induced oxidation, no high molecular weight aggregates were observed. Protein aggregation upon hypochlorous acid oxidation could primarily be linked to tryptophan and tyrosine degradation.
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Affiliation(s)
- Barbara Kerkaert
- NutriFOODchem unit, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
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96
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97
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Harvey DJ. Analysis of carbohydrates and glycoconjugates by matrix-assisted laser desorption/ionization mass spectrometry: an update for the period 2005-2006. MASS SPECTROMETRY REVIEWS 2011; 30:1-100. [PMID: 20222147 DOI: 10.1002/mas.20265] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
This review is the fourth update of the original review, published in 1999, on the application of MALDI mass spectrometry to the analysis of carbohydrates and glycoconjugates and brings coverage of the literature to the end of 2006. The review covers fundamental studies, fragmentation of carbohydrate ions, method developments, and applications of the technique to the analysis of different types of carbohydrate. Specific compound classes that are covered include carbohydrate polymers from plants, N- and O-linked glycans from glycoproteins, glycated proteins, glycolipids from bacteria, glycosides, and various other natural products. There is a short section on the use of MALDI-TOF mass spectrometry for the study of enzymes involved in glycan processing, a section on industrial processes, particularly the development of biopharmaceuticals and a section on the use of MALDI-MS to monitor products of chemical synthesis of carbohydrates. Large carbohydrate-protein complexes and glycodendrimers are highlighted in this final section.
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Affiliation(s)
- David J Harvey
- Department of Biochemistry, Oxford Glycobiology Institute, University of Oxford, Oxford OX1 3QU, UK.
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98
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Scheidegger D, Pecora R, Radici P, Kivatinitz S. Protein oxidative changes in whole and skim milk after ultraviolet or fluorescent light exposure. J Dairy Sci 2010; 93:5101-9. [DOI: 10.3168/jds.2010-3513] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2010] [Accepted: 07/25/2010] [Indexed: 11/19/2022]
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99
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Glycation products in infant formulas: chemical, analytical and physiological aspects. Amino Acids 2010; 42:1111-8. [DOI: 10.1007/s00726-010-0775-0] [Citation(s) in RCA: 74] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2010] [Accepted: 09/14/2010] [Indexed: 10/18/2022]
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100
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Health effects of dietary Maillard reaction products: the results of ICARE and other studies. Amino Acids 2010; 42:1119-31. [DOI: 10.1007/s00726-010-0776-z] [Citation(s) in RCA: 79] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2010] [Accepted: 09/01/2010] [Indexed: 01/12/2023]
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