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Feed Intake Parameters of Horses Fed Soaked or Steamed Hay and Hygienic Quality of Hay Stored following Treatment. Animals (Basel) 2021; 11:ani11092729. [PMID: 34573695 PMCID: PMC8471832 DOI: 10.3390/ani11092729] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 09/09/2021] [Accepted: 09/16/2021] [Indexed: 12/04/2022] Open
Abstract
Simple Summary Dusty hay is particularly harmful to horses with equine asthma, where the dust mainly consists of microbial deposits in addition to abiotic ones. Soaking and steaming hay can improve its hygienic quality by rinsing off dust, but also reducing the viability of microorganisms. In this study, we investigated whether the treated hay remains stable during subsequent storage, and how the horses’ feed intake as well as chewing activity change with treated hay. Microbial counts were determined by culture methods in meadow hay before and after soaking or steaming, and subsequent storage at 10 and 25 °C for 6, 12 and 24 h. Chewing activity was monitored while horses consumed native or treated hay. Steaming effectively reduced yeasts and typical mold. Steamed hay was almost stable during storage, but storing soaked hay increased yeasts, and typical bacteria and mold. The intake of soaked hay was characterized by a particularly low consumption rate and high chewing intensity, but these per se positive effects seemed to be biased by a lower acceptance. However, steaming can be used to reduce counts of viable microorganisms. The feeding of soaked hay is recommended directly after treatment, to avoid hygienic problems. Abstract Horses suffering from equine asthma must consume low-dust forage, with soaking and steaming being suitable methods of hay treatment. The impacts of this treated hay’s subsequent storage and effects on the horses’ chewing activity are largely unknown. Meadow hay was soaked (10–15 °C, 15 min) or steamed (100 °C, 60 min). Microbial counts (colony forming units (CFU)) were determined by culture before and after soaking or steaming, and subsequent storage at 10 and 25 °C for 6, 12 and 24 h (three replicates each). Six horses were fed native, soaked and steamed hay, according to a cross-over design, and chewing parameters were measured. Steaming reduced (p < 0.05) typical mold vs. soaking (0 vs. 50 CFU/g) and yeasts vs. native and steamed hay (0 vs. 102 and 90 CFU/g). Storing soaked hay elevated bacteria, mold, and yeasts (p < 0.05). Within the first 60 min of hay intake, the steamed hay and soaked hay were eaten slower (19.5 and 21.5 g dry matter/min, respectively; p < 0.05) and the steamed hay was chewed more intensely (steamed hay: 3537; native: 2622; and soaked: 2521 chewing cycles/kg dry matter, p < 0.05). Steaming particularly improves the hygienic quality of hay. Soaked hay is not stable when stored and is less accepted by horses.
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102
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Effect of Advanced Glycation End-Products and Excessive Calorie Intake on Diet-Induced Chronic Low-Grade Inflammation Biomarkers in Murine Models. Nutrients 2021; 13:nu13093091. [PMID: 34578967 PMCID: PMC8468789 DOI: 10.3390/nu13093091] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 08/29/2021] [Accepted: 09/02/2021] [Indexed: 12/29/2022] Open
Abstract
Chronic Low-Grade Inflammation (CLGI) is a non-overt inflammatory state characterized by a continuous activation of inflammation mediators associated with metabolic diseases. It has been linked to the overconsumption of Advanced Glycation End-Products (AGEs), and/or macronutrients which lead to an increase in local and systemic pro-inflammatory biomarkers in humans and animal models. This review provides a summary of research into biomarkers of diet-induced CLGI in murine models, with a focus on AGEs and obesogenic diets, and presents the physiological effects described in the literature. Diet-induced CLGI is associated with metabolic endotoxemia, and/or gut microbiota remodeling in rodents. The mechanisms identified so far are centered on pro-inflammatory axes such as the interaction between AGEs and their main receptor AGEs (RAGE) or increased levels of lipopolysaccharide. The use of murine models has helped to elucidate the local and systemic expression of CLGI mediators. These models have enabled significant advances in identification of diet-induced CLGI biomarkers and resultant physiological effects. Some limitations on the translational (murine → humans) use of biomarkers may arise, but murine models have greatly facilitated the testing of specific dietary components. However, there remains a lack of information at the whole-organism level of organization, as well as a lack of consensus on the best biomarker for use in CLGI studies and recommendations as to future research conclude this review.
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103
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Maksimovic I, David Y. Non-enzymatic Covalent Modifications as a New Chapter in the Histone Code. Trends Biochem Sci 2021; 46:718-730. [PMID: 33965314 PMCID: PMC8364488 DOI: 10.1016/j.tibs.2021.04.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 03/26/2021] [Accepted: 04/02/2021] [Indexed: 12/29/2022]
Abstract
The interior of the cell abounds with reactive species that can accumulate as non-enzymatic covalent modifications (NECMs) on biological macromolecules. These adducts interfere with many cellular processes, for example, by altering proteins' surface topology, enzymatic activity, or interactomes. Here, we discuss dynamic NECMs on chromatin, which serves as the cellular blueprint. We first outline the chemistry of NECM formation and then focus on the recently identified effects of their accumulation on chromatin structure and transcriptional output. We next describe the known cellular regulatory mechanisms that prevent or reverse NECM formation. Finally, we discuss recently developed chemical biology platforms for probing and manipulating these NECMs in vitro and in vivo.
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Affiliation(s)
- Igor Maksimovic
- Tri-Institutional PhD Program in Chemical Biology, New York, NY, USA; Chemical Biology Program, Memorial Sloan Kettering Cancer Center, New York, NY, USA
| | - Yael David
- Tri-Institutional PhD Program in Chemical Biology, New York, NY, USA; Chemical Biology Program, Memorial Sloan Kettering Cancer Center, New York, NY, USA; Department of Pharmacology, Weill Cornell Medicine, New York, NY, USA; Department of Physiology, Biophysics, and Systems Biology, Weill Cornell Medicine, New York, NY, USA.
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104
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Sharma P, Pandey V, Sharma MMM, Patra A, Singh B, Mehta S, Husen A. A Review on Biosensors and Nanosensors Application in Agroecosystems. NANOSCALE RESEARCH LETTERS 2021; 16:136. [PMID: 34460019 PMCID: PMC8405745 DOI: 10.1186/s11671-021-03593-0] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2021] [Accepted: 08/14/2021] [Indexed: 05/19/2023]
Abstract
Previous decades have witnessed a lot of challenges that have provoked a dire need of ensuring global food security. The process of augmenting food production has made the agricultural ecosystems to face a lot of challenges like the persistence of residual particles of different pesticides, accretion of heavy metals, and contamination with toxic elemental particles which have negatively influenced the agricultural environment. The entry of such toxic elements into the human body via agricultural products engenders numerous health effects such as nerve and bone marrow disorders, metabolic disorders, infertility, disruption of biological functions at the cellular level, and respiratory and immunological diseases. The exigency for monitoring the agroecosystems can be appreciated by contemplating the reported 220,000 annual deaths due to toxic effects of residual pesticidal particles. The present practices employed for monitoring agroecosystems rely on techniques like gas chromatography, high-performance liquid chromatography, mass spectroscopy, etc. which have multiple constraints, being expensive, tedious with cumbersome protocol, demanding sophisticated appliances along with skilled personnel. The past couple of decades have witnessed a great expansion of the science of nanotechnology and this development has largely facilitated the development of modest, quick, and economically viable bio and nanosensors for detecting different entities contaminating the natural agroecosystems with an advantage of being innocuous to human health. The growth of nanotechnology has offered rapid development of bio and nanosensors for the detection of several composites which range from several metal ions, proteins, pesticides, to the detection of complete microorganisms. Therefore, the present review focuses on different bio and nanosensors employed for monitoring agricultural ecosystems and also trying to highlight the factor affecting their implementation from proof-of-concept to the commercialization stage.
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Affiliation(s)
- Pankaj Sharma
- Department of Microbiology, CCS Haryana Agricultural University, Hisar, Haryana 125004 India
| | - Vimal Pandey
- National Institute of Plant Genome Research, Aruna Asaf Ali Marg, New Delhi, 110067 India
| | - Mayur Mukut Murlidhar Sharma
- Department of Agriculture and Life Industry, Kangwon National University, Chuncheon, Gangwon-do 24341 Republic of Korea
| | - Anupam Patra
- International Centre for Genetic Engineering and Biotechnology, Aruna Asaf Ali Marg, New Delhi, 110067 India
| | - Baljinder Singh
- National Institute of Plant Genome Research, Aruna Asaf Ali Marg, New Delhi, 110067 India
| | - Sahil Mehta
- International Centre for Genetic Engineering and Biotechnology, Aruna Asaf Ali Marg, New Delhi, 110067 India
| | - Azamal Husen
- Wolaita Sodo University, P.O. Box: 138, Wolaita, Ethiopia
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105
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Imahori D, Μatsumoto T, Saito Y, Ohta T, Yoshida T, Nakayama Y, Watanabe T. Cell death-inducing activities via P-glycoprotein inhibition of the constituents isolated from fruits of Nandina domestica. Fitoterapia 2021; 154:105023. [PMID: 34428520 DOI: 10.1016/j.fitote.2021.105023] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 08/18/2021] [Accepted: 08/18/2021] [Indexed: 11/20/2022]
Abstract
Two new pyrrole alkaloids methyl-E-mangolamide (1) and methyl-Z-mangolamide (2), four new megastigmane glycosides nandinamegastigmanes I-IV (3-6), and eight known compounds (7-14) were isolated from the methanol extract of the fruits of Nandina domestica. The structures of the new compounds were elucidated based on chemical and spectroscopic evidence. The absolute stereochemistry of nandinamegastigmane I (3) was established upon comparing the experimental and predicted electronic circular dichroism (ECD) data. Among the isolated compounds, 1 and 2 showed cell death-inducing activity on the Adriamycin-treated HeLa cells. In addition, one of the mechanisms for cell death-inducing activity of 1 and 2 was suggested as inhibition of P-glycoprotein.
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Affiliation(s)
- Daisuke Imahori
- Department of Public Health, Kyoto Pharmaceutical University, Misasagi, Yamashina-ku, Kyoto 607-8412, Japan
| | - Takahiro Μatsumoto
- Department of Public Health, Kyoto Pharmaceutical University, Misasagi, Yamashina-ku, Kyoto 607-8412, Japan.
| | - Youhei Saito
- Department of Biochemistry & Molecular Biology, Kyoto Pharmaceutical University, Misasagi, Yamashina-ku, Kyoto 607-8412, Japan
| | - Tomoe Ohta
- Faculty of Pharmaceutical Sciences, Nagasaki International University, Nagasaki 859-3298, Japan
| | - Tatsusada Yoshida
- Faculty of Pharmaceutical Sciences, Nagasaki International University, Nagasaki 859-3298, Japan
| | - Yuji Nakayama
- Department of Biochemistry & Molecular Biology, Kyoto Pharmaceutical University, Misasagi, Yamashina-ku, Kyoto 607-8412, Japan
| | - Tetsushi Watanabe
- Department of Public Health, Kyoto Pharmaceutical University, Misasagi, Yamashina-ku, Kyoto 607-8412, Japan.
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106
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Xiang J, Liu F, Wang B, Chen L, Liu W, Tan S. A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies. Foods 2021; 10:foods10091998. [PMID: 34574107 PMCID: PMC8472807 DOI: 10.3390/foods10091998] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/17/2021] [Accepted: 08/20/2021] [Indexed: 01/13/2023] Open
Abstract
Milk has two main components that have high nutritional value—milk protein (casein and whey protein), and lactose. These components are extensively used in various areas, especially in food, i.e., as sweeteners, stabilizers, functional food ingredients, nutritional fortifiers, etc. Non-enzymatic browning refers to a series of chemical reactions between sugars and proteins that make food more appetizing. Non-enzymatic browning reactions include degradation of ascorbic acid, lipid peroxidation, caramel reaction, and the Maillard reaction (MR). The MR, as one of the four non-enzymatic browning reactions, has been well studied and utilized in food fields. Milk protein and lactose, as two main components of milk, have high chemical activities; they are used as reactants to participate in the MR, generating Maillard reaction products (MRPs). The MR involves a condensation reaction between carbonyl groups of various sugars and amino groups of amino acids/proteins. These MRPs have different applications in various areas, including food flavor, food oxidation resistance, drug carriers, etc. This work presents the positive and negative effects of the MR, based on the two main components of milk, used in food and medicine, as well as avoidance approaches to prevent the occurrence of negative effects.
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107
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Nobis A, Wendl S, Becker T, Gastl M. Formation and degradation of 3‐deoxyglucosone as a key intermediate for ageing indicators during wort boiling. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.668] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Arndt Nobis
- Chair of Brewing and Beverage Technology TU Munich Weihenstephaner Steig 20 Freising 85354 Germany
| | - Stefan Wendl
- Chair of Brewing and Beverage Technology TU Munich Weihenstephaner Steig 20 Freising 85354 Germany
| | - Thomas Becker
- Chair of Brewing and Beverage Technology TU Munich Weihenstephaner Steig 20 Freising 85354 Germany
| | - Martina Gastl
- Chair of Brewing and Beverage Technology TU Munich Weihenstephaner Steig 20 Freising 85354 Germany
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108
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Etxabide A, Kilmartin PA, Maté JI, Prabakar S, Brimble M, Naffa R. Analysis of Advanced Glycation End products in ribose-, glucose- and lactose-crosslinked gelatin to correlate the physical changes induced by Maillard reaction in films. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106736] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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109
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Zha F, Gao K, Rao J, Chen B. Maillard-driven chemistry to tune the functionality of pea protein: Structure characterization, site-specificity, and aromatic profile. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.029] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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110
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Szwergold B. A Hypothesis: Fructosamine-3-Kinase-Related-Protein (FN3KRP) Catalyzes Deglycation of Maillard Intermediates Directly Downstream from Fructosamines. Rejuvenation Res 2021; 24:310-318. [PMID: 34314247 DOI: 10.1089/rej.2021.0009] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
Non-enzymatic glycation (a.k.a. Maillard reaction) is a series of random spontaneous reactions between reducing sugars and amines, resulting in the formation of irreversible advanced glycation endproducts (AGE's). In food chemistry, this process is beneficial by contributing to the flavor, aroma, texture, and appearance of cooked foods. In vivo, however, Maillard reaction is deleterious because uncontrolled modification and crosslinking of biological macromolecules impairs their function. Consequently, chronic hyperglycemia of diabetes mellitus, for instance, leads to increased non-enzymatic glycation and diverse, multi-organ pathologies of diabetic complications. Based on the fact that toxic compounds, such as free radicals, are detoxified in vivo by specific defense mechanisms, one would expect to find mechanisms to control glucose toxicity as well. Thus far, only one such enzyme, fructosamine-3-kinase (FN3K), has been characterized. It operates intracellularly by catalyzing ATP-dependent removal of Maillard adducts, D-fructoselysines, from proteins, thereby reducing the Maillard reaction flux from glucose to AGE's. When FN3K was isolated, a closely related but distinct protein copurified with it. Unlike FN3K, however, this enzyme, fructosamine-3-kinase-related protein (FN3KRP), does not phosphorylate D-fructoselysines but it does phosphorylate several other (non-physiological) substrates. Interestingly, the distribution of FN3KRP in nature appears to be nearly universal whereas that of FN3K is limited to endotherms. In this article, it is suggested that the function of FN3KRP is deglycation of Maillard adducts downstream from fructoselysines. Such a mechanism, if proven correct, would be valuable given reports on apparent correlations between FN3KRP and some chronic conditions and/or diseases, such as a recent publication which proposes that the FN3KRP gene may be a longevity gene.
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111
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112
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Quality assessment of dried organic bell peppers through composition and sensory analysis. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03757-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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113
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Drygalski K, Fereniec E, Zalewska A, Krętowski A, Żendzian-Piotrowska M, Maciejczyk M. Phloroglucinol prevents albumin glycation as well as diminishes ROS production, glycooxidative damage, nitrosative stress and inflammation in hepatocytes treated with high glucose. Biomed Pharmacother 2021; 142:111958. [PMID: 34333287 DOI: 10.1016/j.biopha.2021.111958] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 07/21/2021] [Accepted: 07/22/2021] [Indexed: 12/18/2022] Open
Abstract
The treatment of diabetes mellitus aftermaths became one of medicine's most significant therapeutical and financial issues in the XXI century. Most of which are related to protein glycation and oxidative stress caused by long lasting periods of hyperglycemia. Thus, even within a venerable one, searching for new drugs, displaying anti-glycation and anti-oxidative properties seem useful as an additive therapy of diabetes. In this paper, we assessed the anti-glycating properties of phloroglucinol, a drug discovered in the XIX century and still used in many countries for its antispasmodic action. Herewith, we present its effect on protein glycation, glycoxidation, and oxidative damage in an albumin glycation/oxidation model and HepG2 cells treated with high glucose concentrations. The phloroglucinol showed the strongest and the widest protective effect within all analyzed antiglycating (aminoguanidine, pioglitazone) and anti-oxidative (vitamin C, GSH) agents. To the very best of our knowledge, this is the first study showing the properties of phloroglucinol in vitro what once is proven in other models might deepen its clinical applications.
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Affiliation(s)
- Krzysztof Drygalski
- Clinical Research Center, Medical University of Bialystok, Poland; Department of Endocrinology, Diabetology and Internal Medicine, Medical University of Bialystok, Poland.
| | | | - Anna Zalewska
- Experimental Dentistry Laboratory, Medical University of Bialystok, Poland
| | - Adam Krętowski
- Clinical Research Center, Medical University of Bialystok, Poland; Department of Endocrinology, Diabetology and Internal Medicine, Medical University of Bialystok, Poland
| | | | - Mateusz Maciejczyk
- Department of Hygiene, Epidemiology and Ergonomics, Medical University of Bialystok, Poland.
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114
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Eggen MD, Glomb MA. Novel Amidine Protein Cross-Links Formed by the Reaction of Glyoxal with Lysine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7960-7968. [PMID: 34240860 DOI: 10.1021/acs.jafc.1c02792] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
One crucial aspect of the Maillard reaction is the formation of reactive α-dicarbonyl structures like glyoxal, which are prone toward further reactions with proteins, e.g., the N6-amino group of lysine. The initially formed labile glyoxal-imine was previously established as a key intermediate in the formation of the advanced glycation end products N6-carboxymethyl lysine (CML), glyoxal lysine amide (GOLA), glyoxal lysine dimer (GOLD), and N6-glycolyl lysine (GALA). Here, we introduce a novel amidine cross-link structure N1,N2-bis-(5-amino-5-carboxypentyl)-2-hydroxy-acetamidine (glyoxal lysine amidine, GLA), which is formed exclusively from glyoxal through the same isomerization cascade. After independent synthesis of the authentic reference standard, we were able to quantitate this cross-link in incubations of 40 mM N2-t-Boc-lysine with glyoxal and various sugars (40-100 mM) under mild conditions (pH 7.4, 37 °C) using an HPLC-MS/MS method. Furthermore, incubations of proteins (6 mg/mL) with 50 mM glyoxal confirmed the cross-linking by GLA, which was additionally identified in acidic hydrolyzed proteins of butter biscuits after HPLC enrichment.
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Affiliation(s)
- Michael D Eggen
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, Halle/Saale 06120, Germany
| | - Marcus A Glomb
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, Halle/Saale 06120, Germany
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115
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Marcinek P, Haag F, Geithe C, Krautwurst D. An evolutionary conserved olfactory receptor for foodborne and semiochemical alkylpyrazines. FASEB J 2021; 35:e21638. [PMID: 34047404 DOI: 10.1096/fj.202100224r] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 04/09/2021] [Accepted: 04/15/2021] [Indexed: 12/11/2022]
Abstract
Molecular recognition is a fundamental principle in biological systems. The olfactory detection of both food and predators via ecological relevant odorant cues are abilities of eminent evolutionary significance for many species. Pyrazines are such volatile cues, some of which act as both human-centered key food odorants (KFOs) and semiochemicals. A pyrazine-selective odorant receptor has been elusive. Here we screened 2,3,5-trimethylpyrazine, a KFO and semiochemical, and 2,5-dihydro-2,4,5-trimethylthiazoline, an innate fear-associated non-KFO, against 616 human odorant receptor variants, in a cell-based luminescence assay. OR5K1 emerged as sole responding receptor. Tested against a comprehensive collection of 178 KFOs, we newly identified 18 pyrazines and (2R/2S)-4-methoxy-2,5-dimethylfuran-3(2H)-one as agonists. Notably, OR5K1 orthologs in mouse and domesticated species displayed a human-like, potency-ranked activation pattern of pyrazines, suggesting a domestication-led co-evolution of OR5K1 and its orthologs. In summary, OR5K1 is a specialized olfactory receptor across mammals for the detection of pyrazine-based key food odors and semiochemicals.
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Affiliation(s)
- Patrick Marcinek
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany.,Hamilton Germany GmbH, Gräfelfing, Germany
| | - Franziska Haag
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
| | - Christiane Geithe
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany.,Brandenburg University of Technology Cottbus - Senftenberg, Senftenberg, Germany
| | - Dietmar Krautwurst
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
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116
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Muñiz-Ramirez A, Garcia-Campoy AH, Pérez Gutiérrez RM, Garcia Báez EV, Mota Flores JM. Evaluation of the Antidiabetic and Antihyperlipidemic Activity of Spondias purpurea Seeds in a Diabetic Zebrafish Model. PLANTS (BASEL, SWITZERLAND) 2021; 10:1417. [PMID: 34371620 PMCID: PMC8309283 DOI: 10.3390/plants10071417] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 06/30/2021] [Accepted: 07/04/2021] [Indexed: 05/05/2023]
Abstract
Diabetes mellitus (DM) is a serious chronic degenerative disease characterized by high levels of glucose in the blood. It is associated with an absolute or relative deficiency in the production and/or action of insulin. Some of the complications associated with DM are heart disease, retinopathy, kidney disease, and neuropathy; therefore, new natural alternatives are being sought to control the disease. In this work, we evaluate the antidiabetic effect of Spondias purpurea seed methanol extract (CSM) in vitro and in a glucose-induced diabetic zebrafish model. CSM is capable of lowering blood glucose and cholesterol levels, as well as forming advanced glycation end-products, while not presenting toxic effects at the concentrations evaluated. These data show that CSM has a promising antidiabetic effect and may be useful in reducing some of the pathologies associated with diabetes mellitus.
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Affiliation(s)
- Alethia Muñiz-Ramirez
- CONACYT-IPICYT/CIIDZA, Camino a la Presa de San José 2055, Colonia, Lomas 4 Sección, San Luis Potosí CP 78216, Mexico
| | - Abraham Heriberto Garcia-Campoy
- Laboratorio de Investigación de Productos Naturales, Escuela Superior de Ingeniería Química e Industrias Extractivas, Instituto Politécnico Nacional, Ciudad de México CP 07708, Mexico; (R.M.P.G.); (J.M.M.F.)
| | - Rosa Martha Pérez Gutiérrez
- Laboratorio de Investigación de Productos Naturales, Escuela Superior de Ingeniería Química e Industrias Extractivas, Instituto Politécnico Nacional, Ciudad de México CP 07708, Mexico; (R.M.P.G.); (J.M.M.F.)
| | - Efrén Venancio Garcia Báez
- Laboratorio de Química Supramolecular y Nanociencias, Instituto Politécnico Nacional, Acueducto S/N, Barrio la laguna Ticomán, Ciudad de México CP 07340, Mexico;
| | - José María Mota Flores
- Laboratorio de Investigación de Productos Naturales, Escuela Superior de Ingeniería Química e Industrias Extractivas, Instituto Politécnico Nacional, Ciudad de México CP 07708, Mexico; (R.M.P.G.); (J.M.M.F.)
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117
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Berger MT, Hemmler D, Walker A, Rychlik M, Marshall JW, Schmitt-Kopplin P. Molecular characterization of sequence-driven peptide glycation. Sci Rep 2021; 11:13294. [PMID: 34168180 PMCID: PMC8225897 DOI: 10.1038/s41598-021-92413-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Accepted: 06/07/2021] [Indexed: 12/22/2022] Open
Abstract
Peptide glycation is an important, yet poorly understood reaction not only found in food but also in biological systems. The enormous heterogeneity of peptides and the complexity of glycation reactions impeded large-scale analysis of peptide derived glycation products and to understand both the contributing factors and how this affects the biological activity of peptides. Analyzing time-resolved Amadori product formation, we here explored site-specific glycation for 264 peptides. Intensity profiling together with in-depth computational sequence deconvolution resolved differences in peptide glycation based on microheterogeneity and revealed particularly reactive peptide collectives. These peptides feature potentially important sequence patterns that appear in several established bio- and sensory-active peptides from independent sources, which suggests that our approach serves system-wide applicability. We generated a pattern peptide map and propose that in peptide glycation the herein identified molecular checkpoints can be used as indication of sequence reactivity.
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Affiliation(s)
- Michelle T Berger
- Chair of Analytical Food Chemistry, Technical University Munich, Maximus-von-Imhof-Forum 2, 85354, Freising, Germany. .,Research Unit Analytical BioGeoChemistry (BGC), Helmholtz Zentrum München, Ingolstädter Landstrasse 1, 85764, Neuherberg, Germany.
| | - Daniel Hemmler
- Chair of Analytical Food Chemistry, Technical University Munich, Maximus-von-Imhof-Forum 2, 85354, Freising, Germany.,Research Unit Analytical BioGeoChemistry (BGC), Helmholtz Zentrum München, Ingolstädter Landstrasse 1, 85764, Neuherberg, Germany
| | - Alesia Walker
- Research Unit Analytical BioGeoChemistry (BGC), Helmholtz Zentrum München, Ingolstädter Landstrasse 1, 85764, Neuherberg, Germany
| | - Michael Rychlik
- Chair of Analytical Food Chemistry, Technical University Munich, Maximus-von-Imhof-Forum 2, 85354, Freising, Germany
| | - James W Marshall
- The Waltham Pet Science Institute, Mars Petcare UK, Waltham-on-the-Wolds, Leicestershire, LE14 4RT, UK
| | - Philippe Schmitt-Kopplin
- Chair of Analytical Food Chemistry, Technical University Munich, Maximus-von-Imhof-Forum 2, 85354, Freising, Germany. .,Research Unit Analytical BioGeoChemistry (BGC), Helmholtz Zentrum München, Ingolstädter Landstrasse 1, 85764, Neuherberg, Germany.
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118
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Yang S, Zhang Z, Li J, Niu Y, Yu LL. Inhibition Mechanism of L-Cysteine on Maillard Reaction by Trapping 5-Hydroxymethylfurfural. Foods 2021; 10:foods10061391. [PMID: 34208512 PMCID: PMC8234683 DOI: 10.3390/foods10061391] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 06/12/2021] [Accepted: 06/13/2021] [Indexed: 12/24/2022] Open
Abstract
The Maillard reaction (MR) can affect the color, flavor, organoleptic properties, and nutritional value of food. Sometimes, MR is undesirable due to lowering the nutrient utilization, producing harmful neo-formed compounds, etc. In this case, it is necessary to control MR. Some chemical substances, such as phenolic acid, vitamins, aminoguanidine, and thiols extracted from garlic or onion, can effectively prevent MR. In this study, L-cysteine (L-cys) was found to inhibit MR after screening 10 sulfhydryl compounds by comparing their ability to mitigate browning. The inhibition mechanism was speculated to be related to the removal of 5-hydroxymethylfurfural (HMF), a key mid-product of MR. The reaction product of HMF and L-cys was identified and named as 1-dicysteinethioacetal-5-hydroxymethylfurfural (DCH) according to the mass spectrum and nuclear magnetic resonance spectrum of the main product. Furthermore, DCH was detected in the glutamic-fructose mixture after L-cys was added. In addition, the production of DCH also increased with the addition of L-cys. It also was worth noting that DCH showed no cell toxicity to RAW 264.7 cells. Moreover, the in vitro assays indicated that DCH had anti-inflammatory and antioxidant activities. In conclusion, L-cys inhibits MR by converting HMF into another adduct DCH with higher safety and health benefits. L-cys has the potential to be applied as an inhibitor to prevent MR during food processing and storage.
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Affiliation(s)
- Shiqiang Yang
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (S.Y.); (J.L.)
| | - Zhongfei Zhang
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China;
| | - Jiaoyong Li
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (S.Y.); (J.L.)
| | - Yuge Niu
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (S.Y.); (J.L.)
- Correspondence:
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA;
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119
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McEwen JM, Fraser S, Guir ALS, Dave J, Scheck RA. Synergistic sequence contributions bias glycation outcomes. Nat Commun 2021; 12:3316. [PMID: 34083524 PMCID: PMC8175500 DOI: 10.1038/s41467-021-23625-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Accepted: 05/06/2021] [Indexed: 12/30/2022] Open
Abstract
The methylglyoxal-derived hydroimidazolone isomer, MGH-1, is an abundant advanced glycation end-product (AGE) associated with disease and age-related disorders. As AGE formation occurs spontaneously and without an enzyme, it remains unknown why certain sites on distinct proteins become modified with specific AGEs. Here, we use a combinatorial peptide library to determine the chemical features that favor MGH-1. When properly positioned, tyrosine is found to play an active mechanistic role that facilitates MGH-1 formation. This work offers mechanistic insight connecting multiple AGEs, including MGH-1 and carboxyethylarginine (CEA), and reconciles the role of negative charge in influencing glycation outcomes. Further, this study provides clear evidence that glycation outcomes can be influenced through long- or medium-range cooperative interactions. This work demonstrates that these chemical features also predictably template selective glycation on full-length protein targets expressed in mammalian cells. This information is vital for developing methods that control glycation in living cells and will enable the study of glycation as a functional post-translational modification. Advanced glycation end-products (AGEs), such as methylglyoxal-derived hydroimidazolone isomer (MGH-1), are associated with disease and age-related disorders, and occur spontaneously, so it is unclear why specific protein sites become modified with specific AGEs. Here, the authors use a combinatorial peptide library to determine the chemical features that favour MGH-1 formation for short peptides and demonstrate a key role of tyrosine in this process.
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Affiliation(s)
| | - Sasha Fraser
- Department of Chemistry, Tufts University, Medford, MA, USA
| | | | - Jaydev Dave
- Department of Chemistry, Tufts University, Medford, MA, USA
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120
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Maksimovic I, Finkin-Groner E, Fukase Y, Zheng Q, Sun S, Michino M, Huggins DJ, Myers RW, David Y. Deglycase-activity oriented screening to identify DJ-1 inhibitors. RSC Med Chem 2021; 12:1232-1238. [PMID: 34355187 DOI: 10.1039/d1md00062d] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Accepted: 05/03/2021] [Indexed: 11/21/2022] Open
Abstract
The oncoprotein and Parkinson's disease-associated enzyme DJ-1/PARK7 has emerged as a promiscuous deglycase that can remove methylglyoxal-induced glycation adducts from both proteins and nucleotides. However, dissecting its structural and enzymatic functions remains a challenge due to the lack of potent, specific, and pharmacokinetically stable inhibitors targeting its catalytic site (including Cys106). To evaluate potential drug-like leads against DJ-1, we leveraged its deglycase activity in an enzyme-coupled, fluorescence lactate-detection assay based on the recent understanding of its deglycation mechanism. In addition, we developed assays to directly evaluate DJ-1's esterase activity using both colorimetric and fluorescent substrates. The resulting optimized assay was used to evaluate a library of potential reversible and irreversible DJ-1 inhibitors. The deglycase activity-oriented screening strategy described herein establishes a new platform for the discovery of potential anti-cancer drugs.
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Affiliation(s)
- Igor Maksimovic
- Tri-Institutional PhD Program in Chemical Biology New York New York 10065 USA.,Chemical Biology Program, Memorial Sloan Kettering Cancer Center New York New York 10065 USA
| | - Efrat Finkin-Groner
- Tri-Institutional Therapeutics Discovery Institute 413 East 69th Street New York NY 10021 USA
| | - Yoshiyuki Fukase
- Tri-Institutional Therapeutics Discovery Institute 413 East 69th Street New York NY 10021 USA
| | - Qingfei Zheng
- Chemical Biology Program, Memorial Sloan Kettering Cancer Center New York New York 10065 USA
| | - Shan Sun
- Tri-Institutional Therapeutics Discovery Institute 413 East 69th Street New York NY 10021 USA
| | - Mayako Michino
- Tri-Institutional Therapeutics Discovery Institute 413 East 69th Street New York NY 10021 USA
| | - David J Huggins
- Tri-Institutional Therapeutics Discovery Institute 413 East 69th Street New York NY 10021 USA.,Department of Physiology, Biophysics and Systems Biology, Weill Cornell Medicine New York New York 10065 USA
| | - Robert W Myers
- Tri-Institutional Therapeutics Discovery Institute 413 East 69th Street New York NY 10021 USA
| | - Yael David
- Tri-Institutional PhD Program in Chemical Biology New York New York 10065 USA.,Chemical Biology Program, Memorial Sloan Kettering Cancer Center New York New York 10065 USA .,Department of Physiology, Biophysics and Systems Biology, Weill Cornell Medicine New York New York 10065 USA.,Department of Pharmacology, Weill Cornell Medicine New York New York 10065 USA
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121
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Aganovic K, Hertel C, Vogel RF, Johne R, Schlüter O, Schwarzenbolz U, Jäger H, Holzhauser T, Bergmair J, Roth A, Sevenich R, Bandick N, Kulling SE, Knorr D, Engel KH, Heinz V. Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety. Compr Rev Food Sci Food Saf 2021; 20:3225-3266. [PMID: 34056857 DOI: 10.1111/1541-4337.12763] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 04/02/2021] [Accepted: 04/10/2021] [Indexed: 11/29/2022]
Abstract
The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered questions regarding safety of foods processed using HHP. This review gives an overview on historical development and fundamental aspects of HHP, as well as on potential risks associated with HHP food applications based on available literature. Beside the combination of pressure and temperature, as major factors impacting inactivation of vegetative bacterial cells, bacterial endospores, viruses, and parasites, factors, such as food matrix, water content, presence of dissolved substances, and pH value, also have significant influence on their inactivation by pressure. As a result, pressure treatment of foods should be considered for specific food groups and in accordance with their specific chemical and physical properties. The pressure necessary for inactivation of viruses is in many instances slightly lower than that for vegetative bacterial cells; however, data for food relevant human virus types are missing due to the lack of methods for determining their infectivity. Parasites can be inactivated by comparatively lower pressure than vegetative bacterial cells. The degrees to which chemical reactions progress under pressure treatments are different to those of conventional thermal processes, for example, HHP leads to lower amounts of acrylamide and furan. Additionally, the formation of new unknown or unexpected substances has not yet been observed. To date, no safety-relevant chemical changes have been described for foods treated by HHP. Based on existing sensitization to non-HHP-treated food, the allergenic potential of HHP-treated food is more likely to be equivalent to untreated food. Initial findings on changes in packaging materials under HHP have not yet been adequately supported by scientific data.
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Affiliation(s)
- Kemal Aganovic
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
| | - Christian Hertel
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
| | - Rudi F Vogel
- Technical University of Munich (TUM), Munich, Germany
| | - Reimar Johne
- German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | - Oliver Schlüter
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany.,Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | | | - Henry Jäger
- University of Natural Resources and Life Sciences (BOKU), Wien, Austria
| | - Thomas Holzhauser
- Division of Allergology, Paul-Ehrlich-Institut (PEI), Langen, Germany
| | | | - Angelika Roth
- Senate Commission on Food Safety (DFG), IfADo, Dortmund, Germany
| | - Robert Sevenich
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany.,Technical University of Berlin (TUB), Berlin, Germany
| | - Niels Bandick
- German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | | | | | | | - Volker Heinz
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
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122
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Ma R, Jin Z, Wang F, Tian Y. Contribution of starch to the flavor of rice-based instant foods. Crit Rev Food Sci Nutr 2021; 62:8577-8588. [PMID: 34047638 DOI: 10.1080/10408398.2021.1931021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Increased consumption of instant foods has led to research attention, especially rice-based instant foods. Starch, one of the most important components of rice, significantly affects food quality. However, the mechanisms by which starch contributes to rice-based instant foods flavor are poorly understood in many cases. The review aims to describe the common mechanisms by which starch contributes to food flavor, including participating in flavor formation, and affecting flavor release throughout starch multiscale structure: particle morphology, crystal structure, molecular structure. Five specific examples of rice-based instant foods were further analyzed to summarize the specific contribution of starch to flavor, including instant rice, fermented rice cake, rice noodles, fried rice, and rice dumplings. During foods processing, reducing sugars produced by heating or enzymatic hydrolysis of starch participate in Maillard reaction, caramelization and thermal degradation, which directly or indirectly affect the formation of flavor compounds. In addition, adsorption by granules, encapsulation by retrograded V-type crystal, and controlled release by starch gel all contribute to rice-based instant food flavor qualities. These mechanisms jointly contribute to flavor compounds formation and release. Proper theoretical application and improved processing methods are needed to promote the high-quality, mechanization, and automation of rice-based instant foods production.
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Affiliation(s)
- Rongrong Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Fan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
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123
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Ushimaru K, Morita T, Watanabe R, Fukuoka T. Biobased and mechanically stiff lignosulfonate/cationic-polyelectrolyte/sugar complexes with coexisting ionic and covalent crosslinks. Polym J 2021. [DOI: 10.1038/s41428-021-00501-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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124
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Koide H, Hayashi N, Yasuno G, Okishima A, Hoshino Y, Egami H, Hamashima Y, Oku N, Asai T. Design of synthetic polymer nanoparticles that inhibit glucose absorption from the intestine. Biochem Biophys Res Commun 2021; 561:1-6. [PMID: 34004514 DOI: 10.1016/j.bbrc.2021.05.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Accepted: 05/03/2021] [Indexed: 11/15/2022]
Abstract
Synthetic polymers prepared using several functional monomers have attracted attention as cost-effective protein affinity reagents and alternative to antibodies. We previously reported the synthesis of poly NIPAm-based nanoparticles (NPs) using several functional monomers that can capture target molecules. In this study, we designed NPs for capturing glucose and inhibiting intestinal absorption in living mice. For capturing glucose, we focused on the Maillard reaction between primary amines and aldehyde residues. We hypothesized that the primary amine-containing NPs can capture the open-chain structure of glucose via the Maillard reaction and inhibit intestinal absorption. NPs were prepared by the precipitation polymerization of NIPAm, N-tert-butylacrylamide (TBAm), trifluoroacetate-protected N-(3-aminopropyl)methacrylamide (T-APM), and N,N'-methylenebisacrylamide. Then, T-APM in NPs was deprotected by NH3 (aq). The amount of glucose captured by NPs depended on the percentage of TBAm and APM in vitro. After 24 h, only 2% of orally administered NPs remained in the body after administration, suggesting that many NPs were excreted without being absorbed. The prepared NPs significantly inhibited an increase in blood glucose concentration after the oral administration of glucose and NPs, indicating that NPs capture glucose and inhibit intestinal absorption. These results show the potential of using synthetic polymer nanoparticles for inhibiting postprandial hyperglycemia.
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Affiliation(s)
- Hiroyuki Koide
- Department of Medical Biochemistry, School of Pharmaceutical Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, Shizuoka, 422-8526, Japan.
| | - Naoki Hayashi
- Department of Medical Biochemistry, School of Pharmaceutical Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, Shizuoka, 422-8526, Japan
| | - Go Yasuno
- Department of Medical Biochemistry, School of Pharmaceutical Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, Shizuoka, 422-8526, Japan
| | - Anna Okishima
- Department of Medical Biochemistry, School of Pharmaceutical Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, Shizuoka, 422-8526, Japan
| | - Yu Hoshino
- Department of Chemical Engineering, Kyushu University, 744 Motooka, Fukuoka, 819-0395, Japan
| | - Hiromichi Egami
- Department of Synthetic Organic Chemistry, Graduate School of Pharmaceutical Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, Shizuoka, 422-8526, Japan
| | - Yoshitaka Hamashima
- Department of Synthetic Organic Chemistry, Graduate School of Pharmaceutical Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, Shizuoka, 422-8526, Japan
| | - Naoto Oku
- Department of Medical Biochemistry, School of Pharmaceutical Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, Shizuoka, 422-8526, Japan; Faculty of Pharma-Science, Teikyo University, 2-11-1 Kaga, Itabashi-ku, Tokyo, 173-8605, Japan
| | - Tomohiro Asai
- Department of Medical Biochemistry, School of Pharmaceutical Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, Shizuoka, 422-8526, Japan
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125
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Yu Z, Liu W, Shi Y, Wang B, Huang C, Liu C, Wang A. Microbial electrolysis enhanced bioconversion of waste sludge lysate for hydrogen production compared with anaerobic digestion. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 767:144344. [PMID: 33434845 DOI: 10.1016/j.scitotenv.2020.144344] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 11/17/2020] [Accepted: 12/01/2020] [Indexed: 06/12/2023]
Abstract
Waste sludge lysate was produced by dehydration after pyrolysis of waste activated sludge. In addition to dominant components such as protein, polysaccharide, and volatile fatty acids (VFAs), it also contained melanoidins, which produced from Maillard reaction. The inclusion of melanoidins will lead to poor biological degradation in conventional anaerobic digestion (AD). While microbial electrolysis cell (MEC) was proved an enhanced degradation of complex organic matter for hydrogen production. The results showed that under high concentration conditions, conventional AD caused the accumulation of propionic acid and slowed down the use of acetic acid, but MEC overcame the defects and increased the chemical oxygen demand (COD) removal efficiency by 40.33%, and achieved average hydrogen production rate (0.15 ± 0.05 L L-1 day-1), which was 79 times that of AD system (0.0019 ± 0.0009 L L-1 day-1). Therefore, MEC can enhanced biodegradation of the waste sludge lysate for high hydrogen production.
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Affiliation(s)
- Zhe Yu
- CAS Key Laboratory of Environmental Biotechnology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Wenzong Liu
- CAS Key Laboratory of Environmental Biotechnology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; School of Civil and Environmental Engineering, Harbin Institute of Technology Shenzhen, Shenzhen 518055, China.
| | - Yingjun Shi
- United Envirotech (Tianjin) Ltd., Tianjin 300040, China
| | - Bo Wang
- Department of Environmental Engineering, Technical University of Denmark, Lyngby, 2800, Kgs, Denmark
| | - Cong Huang
- National Technology Innovation Center of Synthetic Biology, Tianjin Insitute of Industrial Biotechnology, Chinese Academy of Science, China
| | - Chunshuang Liu
- College of Chemical Engineering, China University of Petroleum, Qingdao 266580, China
| | - Aijie Wang
- CAS Key Laboratory of Environmental Biotechnology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; School of Civil and Environmental Engineering, Harbin Institute of Technology Shenzhen, Shenzhen 518055, China
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126
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Buczkowska M, Paciorek K, Kapcińska A, Górski M. Caramel colors in terms of scientific research, with particular
consideration of their toxicity. POSTEP HIG MED DOSW 2021. [DOI: 10.5604/01.3001.0014.8497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Caramel colors, the most common food additives in the world, are divided into four classes (IIV),
marked with the symbols E150 a-d, respectively. Individual classes of caramel colors differ
from each other in physico-chemical properties and the method of preparation, which affects
the formation of various compounds that are important for the assessment of food safety A number of studies on all caramel classes of have been performed, including toxicokinetic,
genotoxic, carcinogenic and reproductive and developmental toxicity studies, which have
not shown harmful effects of these additives at doses not exceeding ADI. However, there is
an increasing number of scientific reports of the possible toxic effects present in caramels of
low-molecular compounds. Currently, three compounds are considered to be toxicologically
important and resulting from the possible concentration in the final product: 5-HMF (present
in all classes), 4(5)-MeI (present in caramel classes III and IV) or THI (present in caramel
class III). 4(5)-MeI has a neurotoxic effect and was considered in 2011 as a possible human
carcinogen (class 2B, according to IARC). In the case of THI, studies have confirmed its lymphopenic
activity, probably secondary to its immunosuppressive effect. Consequently, in the
1980s, JECFA set acceptable levels 4(5)-MeI and THI, for the caramel classes in which these
compounds may be present. The toxicity of 5-HMF has not been confirmed unequivocally,
but studies have shown that this compound is not neutral to living organisms.
Currently, most international organizations and scientific institutes recognize these additives
as safe for consumers, but at the same time scientists emphasize the need for further
research.
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Affiliation(s)
- Marta Buczkowska
- Zakład Toksykologii i Ochrony Zdrowia w Środowisku Pracy, Katedra Toksykologii i Uzależnień, Wydział Nauk o Zdrowiu w Bytomiu, Śląski Uniwersytet Medyczny w Katowicach
| | - Kamila Paciorek
- Drugie Koło Naukowe przy Zakładzie Toksykologii i Ochrony Zdrowia w Środowisku Pracy, Katedra Toksykologii i Uzależnień
| | - Anna Kapcińska
- Drugie Koło Naukowe przy Zakładzie Toksykologii i Ochrony Zdrowia w Środowisku Pracy, Katedra Toksykologii i Uzależnień
| | - Michał Górski
- Szkoła Doktorska Śląskiego Uniwersytetu Medycznego w Katowicach, Wydział Nauk o Zdrowiu w Bytomiu Śląski Uniwersytet Medyczny
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127
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Hong J, Xin S, Min R, Zhang Y, Deng Y. The tryptic peptides of hemoglobin for diagnosis of type 2 diabetes mellitus using label-free and standard-free LC-ESI-DMRM. Redox Biol 2021; 43:101985. [PMID: 33932868 PMCID: PMC8102995 DOI: 10.1016/j.redox.2021.101985] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 04/16/2021] [Accepted: 04/16/2021] [Indexed: 11/29/2022] Open
Abstract
N-1-(deoxyfructosyl) valine of β-hemoglobin, commonly referred to as HbA1c, is the “gold standard” for clinical detection of diabetes. Instead of quantifying the full-length HbA1c glycated protein, in the present study, we proposed the peptide-based strategy to quantify the depletion of the tryptic peptides of hemoglobin for the diagnosis of type 2 diabetes mellitus (T2DM). The peptides were discovered and validated as T2DM biomarkers by label-free LC-ESI-DMRM method without reference material. The glucose could react with hemoglobin's free amino group of N-terminus and ϵ-amino group of lysine residues and leave the modification on the hemoglobin tryptic peptides. Thus, there are two types of peptides in the hemoglobin: sensitive peptides and insensitive peptides to glucose due to the differential sensitivity of lysine residues to glycation. To discover two types of peptides of hemoglobin, we first developed the assay of liquid chromatography-electrospray ionization mass spectrometry coupled with dynamic multiple reaction monitoring. The protein coverage reaches 94.2%. Moreover, the hemoglobin was incubated with the 500 mmol/L glucose for 20 days, 40 days and 60 days in vitro to screen the sensitive peptides and insensitive peptides to glucose. A total of 14 sensitive peptides and 4 insensitive peptides were discovered. Furthermore, the LC-ESI-DMRM method was also utilized to validated the glucose-sensitive peptides by 40 clinical samples with healthy control individuals (n = 20) and type 2 diabetes mellitus patients (n = 20). Three putative sensitive peptides (LLGNVLVCVLAHHFGK, VVAGVANALAHKYH, LRVDPVNFK) from the hemoglobin showed excellent sensitivity and specificity based on receiver operating characteristic analysis and were verified as the promising biomarkers for the diagnosis of diabetes mellitus. And one peptide (LLVVYPWTQR) was found as glucose-insensitive peptide. Taken together, the findings of this study suggest that quantification of hemoglobin tryptic peptides using label-free and standard-free LC-ESI-DMRM is an alternative method for the diagnosis of T2DM, which could be combined with other MS-based blood biomarkers for diagnosis of multiple diseases in MS single shot. The peptide-based strategy is proposed to quantify the depletion of peptides of hemoglobin for the diagnosis of T2DM. Three glucose-sensitive peptides of hemoglobin are expected to become the putative biomarkers for T2DM. The peptide VVAGVANALAHKYH shows excellent sensitivity and specificity to classify between healthy group and T2DM group. The label-free and standard-free assay is very simple and suitable for clinical diagnosis of T2DM.
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Affiliation(s)
- Jie Hong
- School of Life Science, Beijing Institute of Technology, Beijing, 100081, China
| | - Shuchen Xin
- School of Life Science, Beijing Institute of Technology, Beijing, 100081, China
| | - Rui Min
- School of Life Science, Beijing Institute of Technology, Beijing, 100081, China
| | - Yongqian Zhang
- School of Life Science, Beijing Institute of Technology, Beijing, 100081, China.
| | - Yulin Deng
- School of Life Science, Beijing Institute of Technology, Beijing, 100081, China
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128
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Zha F, Rao J, Chen B. Modification of pulse proteins for improved functionality and flavor profile: A comprehensive review. Compr Rev Food Sci Food Saf 2021; 20:3036-3060. [PMID: 33798275 DOI: 10.1111/1541-4337.12736] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 02/05/2021] [Accepted: 02/06/2021] [Indexed: 12/16/2022]
Abstract
Consumers' preference to have a healthy eating pattern has led to an increasing demand for more nutrient-dense and healthier plant-based foods. Pulse proteins are exceptional quality ingredients with potential nutritional benefits, and might act as health-promoting agents for addressing the new-generation foods. However, the utilization of pulse protein in foods has been hampered by its relatively poor functionality and unpleasant flavor. Protein structure modification has been proved to be a useful means to improve the functionality and flavor profile of pulse protein. This paper begins with a brief introduction of hierarchical structure of pulse protein materials to better understand the structure characteristics. A comprehensive review is presented on the current techniques including chemical and enzymatic modifications and molecular breeding on pulse protein structure and functionality/flavor. The mechanism and the limitations and the toxicological concerns of these approaches are discussed. We conclude that understanding protein structure-functionality relationship is extremely valuable in tailoring proteins for specific functional outcomes and expanding the availability of pulse proteins. Furthermore, selective protein modification is a valuable in-depth toolkit for generating novel protein constructs with preferable functional attributes and flavor profiles. Innovative structure modification with special focus on the molecular basis for the exquisite protein designs is a pillar of pulse protein access to the desired functionality.
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Affiliation(s)
- Fengchao Zha
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
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129
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Zhou X, Ulaszewska MM, De Gobba C, Rinnan Å, Poulsen MW, Chen J, Mattivi F, Hedegaard RV, Skibsted LH, Dragsted LO. New Advanced Glycation End Products Observed in Rat Urine by Untargeted Metabolomics after Feeding with Heat-Treated Skimmed Milk Powder. Mol Nutr Food Res 2021; 65:e2001049. [PMID: 33559951 DOI: 10.1002/mnfr.202001049] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 02/01/2021] [Indexed: 12/28/2022]
Abstract
SCOPE Milk powder is commonly consumed throughout the world. However, advanced glycation end products (AGEs) will form in milk powder during thermal processing and long-term storage. This study aimed to identify such compounds with potential as new urinary biomarkers of intake of heat-treated skimmed milk powder (HSMP). METHODS AND RESULTS A parallel study is performed with different dosages of HSMP as well as hydrolyzed HSMP and untreated skimmed milk powder (SMP) in 36 rats. The 24-h urine samples on day 7 or 8 are collected and profiled by untargeted UPLC-Qtof-MS metabolomics. Statistical analysis revealed 25 metabolites differentiating SMP and HSMP; nineteen of these structures are proposed as lysine- and arginine-derived AGEs, and heterocyclic compounds. CONCLUSION These metabolites may potentially serve as biomarkers of food intake pending further validation to assess intakes of heat-processed dairy foods and thus help to elucidate the effects of HSMP consumption or dietary AGEs on human health.
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Affiliation(s)
- Xiaomin Zhou
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg, 1958, Denmark
| | - Maria M Ulaszewska
- Department of Food Quality and Nutrition, Fondazione Edmund Mach, Research and Innovation Centre, San Michele all'Adige, Italy
- Center for Omics Sciences, Proteomics and Metabolomics Facility - ProMeFa, IRCCS San Raffaele Scientific Institute, Milan, Italy
| | - Cristian De Gobba
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg, 1958, Denmark
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, 1958, Denmark
| | - Åsmund Rinnan
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, 1958, Denmark
| | - Malene W Poulsen
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg, 1958, Denmark
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Fulvio Mattivi
- Department of Food Quality and Nutrition, Fondazione Edmund Mach, Research and Innovation Centre, San Michele all'Adige, Italy
- Department of Cellular, Computational, and Integrative Biology - CIBIO, University of Trento, Trento, Italy
| | - Rikke Vingborg Hedegaard
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, 1958, Denmark
| | - Leif Horsfelt Skibsted
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, 1958, Denmark
| | - Lars Ove Dragsted
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg, 1958, Denmark
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130
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Jost T, Henning C, Heymann T, Glomb MA. Comprehensive Analyses of Carbohydrates, 1,2-Dicarbonyl Compounds, and Advanced Glycation End Products in Industrial Bread Making. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3720-3731. [PMID: 33733759 DOI: 10.1021/acs.jafc.0c07614] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The technology of bread making is characterized by three major steps: dough mixing, proofing, and baking. To follow the course of Maillard processes in an authentic food matrix, the complete manufacturing process of wheat bread rolls was assessed along all production steps with the quantitation of sugars, furfurals, 1,2-dicarbonyl compounds, and advanced glycation end products (AGEs). As a result, the AGE profile was significantly enlarged to more than 12 structures, and comprehensive mechanistic insights were provided. The analyses of five major German bread types including wheat, brown, rye bread, pumpernickel, and crispbreads led to AGE contents of 69-149 mg/kg bread or 984-1857 mg/kg protein. Major lysine protein modifications were carboxymethyl, carboxyethyl, and formyl lysine and pyrraline. Arginine was mainly modified by methylglyoxal (MGO) to give imidazolinones. A major part of MGO was confirmed to stem from microbial metabolism.
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Affiliation(s)
- Tobias Jost
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, Halle/Saale D-06120, Germany
| | - Christian Henning
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, Halle/Saale D-06120, Germany
| | - Thomas Heymann
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, Halle/Saale D-06120, Germany
| | - Marcus A Glomb
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, Halle/Saale D-06120, Germany
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131
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Nobis A, Kunz OS, Gastl M, Hellwig M, Henle T, Becker T. Influence of 3-DG as a Key Precursor Compound on Aging of Lager Beers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3732-3740. [PMID: 33724016 DOI: 10.1021/acs.jafc.0c08003] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
3-Deoxyglucosone (3-DG) is a Maillard reaction intermediate, which forms known beer aging compounds such as Strecker aldehydes. However, the role of 3-DG in beer aging stability has not been described yet. To investigate the influence of 3-DG toward beer aging stability, different concentrations of 3-DG were added to the freshly brewed beer at the beginning of storage. Analysis of well-known degradation products of 3-DG such as 3-deoxygalactosone (HPLC-UV), 5-hydroxymethylfurfural (HPLC-UV), Strecker aldehydes (GC-MS), and free glycated amino acids (HPLC-MS/MS) during beer aging revealed that a higher initial 3-DG concentration increases the formation of the products. In this study, the significant importance of 3-DG as a key precursor compound in beer aging has been shown, especially the increase of Strecker aldehydes.
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Affiliation(s)
- Arndt Nobis
- Chair of Brewing and Beverage Technology, TU Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Oliver Simon Kunz
- Research Center Weihenstephan for Brewing and Food Quality, Alte Akademie, TU Munich, 85354 Freising, Germany
| | - Martina Gastl
- Chair of Brewing and Beverage Technology, TU Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Michael Hellwig
- Institute of Food Chemistry, TU Braunschweig, Schleinitzstraße 20, 38106 Brauschweig, Germany
| | - Thomas Henle
- Chair of Food Chemistry, TU Dresden, Bergstraße 66, 01069 Dresden, Germany
| | - Thomas Becker
- Chair of Brewing and Beverage Technology, TU Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
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132
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Zhang Y, Dong L, Zhang J, Shi J, Wang Y, Wang S. Adverse Effects of Thermal Food Processing on the Structural, Nutritional, and Biological Properties of Proteins. Annu Rev Food Sci Technol 2021; 12:259-286. [PMID: 33770470 DOI: 10.1146/annurev-food-062320-012215] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Thermal processing is one of the most important processing methods in the food industry. However, many studies have revealed that thermal processing can have detrimental effects on the nutritional and functional properties of foods because of the complex interactions among food components. Proteins are essential nutrients for humans, and changes in the structure and nutritional properties of proteins can substantially impact the biological effects of foods. This review focuses on the interactions among proteins, sugars, and lipids during thermal food processing and the effects of these interactions on the structure, nutritional value, and biological effects of proteins. In particular, the negative effects of modified proteins on human health and strategies for mitigating these detrimental effects from two perspectives, namely, reducing the formation of modified proteins during thermal processing and dietary intervention in vivo, are discussed.
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Affiliation(s)
- Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China;
| | - Lu Dong
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China;
| | - Jinhui Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China;
| | - Jiaqi Shi
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China;
| | - Yaya Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China;
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China;
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133
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Majchrzak T, Wojnowski W, Głowacz-Różyńska A, Wasik A. On-line assessment of oil quality during deep frying using an electronic nose and proton transfer reaction mass spectrometry. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107659] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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134
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Quan W, Jiao Y, Li Y, Xue C, Liu G, Wang Z, Qin F, He Z, Zeng M, Chen J. Metabolic changes from exposure to harmful Maillard reaction products and high-fat diet on Sprague-Dawley rats. Food Res Int 2021; 141:110129. [DOI: 10.1016/j.foodres.2021.110129] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2020] [Revised: 12/17/2020] [Accepted: 01/06/2021] [Indexed: 12/11/2022]
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135
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Snelson M, Tan SM, Clarke RE, de Pasquale C, Thallas-Bonke V, Nguyen TV, Penfold SA, Harcourt BE, Sourris KC, Lindblom RS, Ziemann M, Steer D, El-Osta A, Davies MJ, Donnellan L, Deo P, Kellow NJ, Cooper ME, Woodruff TM, Mackay CR, Forbes JM, Coughlan MT. Processed foods drive intestinal barrier permeability and microvascular diseases. SCIENCE ADVANCES 2021; 7:7/14/eabe4841. [PMID: 33789895 PMCID: PMC8011970 DOI: 10.1126/sciadv.abe4841] [Citation(s) in RCA: 76] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Accepted: 02/12/2021] [Indexed: 05/04/2023]
Abstract
Intake of processed foods has increased markedly over the past decades, coinciding with increased microvascular diseases such as chronic kidney disease (CKD) and diabetes. Here, we show in rodent models that long-term consumption of a processed diet drives intestinal barrier permeability and an increased risk of CKD. Inhibition of the advanced glycation pathway, which generates Maillard reaction products within foods upon thermal processing, reversed kidney injury. Consequently, a processed diet leads to innate immune complement activation and local kidney inflammation and injury via the potent proinflammatory effector molecule complement 5a (C5a). In a mouse model of diabetes, a high resistant starch fiber diet maintained gut barrier integrity and decreased severity of kidney injury via suppression of complement. These results demonstrate mechanisms by which processed foods cause inflammation that leads to chronic disease.
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Affiliation(s)
- Matthew Snelson
- Department of Diabetes, Central Clinical School, Alfred Medical Research and Education Precinct, Monash University, Melbourne, Victoria, Australia
| | - Sih Min Tan
- Department of Diabetes, Central Clinical School, Alfred Medical Research and Education Precinct, Monash University, Melbourne, Victoria, Australia
| | - Rachel E Clarke
- Monash Biomedicine Discovery Institute, Monash University, Clayton, Victoria, Australia
| | - Cassandra de Pasquale
- Department of Diabetes, Central Clinical School, Alfred Medical Research and Education Precinct, Monash University, Melbourne, Victoria, Australia
| | - Vicki Thallas-Bonke
- Department of Diabetes, Central Clinical School, Alfred Medical Research and Education Precinct, Monash University, Melbourne, Victoria, Australia
| | - Tuong-Vi Nguyen
- Department of Diabetes, Central Clinical School, Alfred Medical Research and Education Precinct, Monash University, Melbourne, Victoria, Australia
| | - Sally A Penfold
- Department of Diabetes, Central Clinical School, Alfred Medical Research and Education Precinct, Monash University, Melbourne, Victoria, Australia
| | - Brooke E Harcourt
- Murdoch Children's Research Institute, Royal Children's Hospital, Melbourne, Victoria, Australia
| | - Karly C Sourris
- Department of Diabetes, Central Clinical School, Alfred Medical Research and Education Precinct, Monash University, Melbourne, Victoria, Australia
| | - Runa S Lindblom
- Department of Diabetes, Central Clinical School, Alfred Medical Research and Education Precinct, Monash University, Melbourne, Victoria, Australia
| | - Mark Ziemann
- Deakin University, School of Life and Environmental Sciences, Geelong, Victoria, Australia
| | - David Steer
- Monash Proteomics and Metabolomics Facility, Monash University, Melbourne, Victoria, Australia
| | - Assam El-Osta
- Department of Diabetes, Central Clinical School, Alfred Medical Research and Education Precinct, Monash University, Melbourne, Victoria, Australia
| | - Michael J Davies
- Department of Biomedical Sciences, University of Copenhagen, Copenhagen, Denmark
| | - Leigh Donnellan
- Health and Biomedical Innovation, School of Pharmacy and Medical Sciences, University of South Australia, Adelaide, South Australia, Australia
| | - Permal Deo
- Health and Biomedical Innovation, School of Pharmacy and Medical Sciences, University of South Australia, Adelaide, South Australia, Australia
| | - Nicole J Kellow
- Department of Nutrition, Dietetics and Food, Monash University, Melbourne, Victoria, Australia
| | - Mark E Cooper
- Department of Diabetes, Central Clinical School, Alfred Medical Research and Education Precinct, Monash University, Melbourne, Victoria, Australia
| | - Trent M Woodruff
- School of Biomedical Sciences, University of Queensland, Brisbane, Queensland, Australia
| | - Charles R Mackay
- Infection and Immunity Program, Monash Biomedicine Discovery Institute, Monash University, Melbourne, Victoria, Australia
- Department of Microbiology, Monash University, Melbourne, Victoria, Australia
| | - Josephine M Forbes
- Glycation and Diabetes Group, Mater Research Institute-The University of Queensland, Translational Research Institute, Woolloongabba, Queensland, Australia
| | - Melinda T Coughlan
- Department of Diabetes, Central Clinical School, Alfred Medical Research and Education Precinct, Monash University, Melbourne, Victoria, Australia.
- Baker Heart and Diabetes Institute, Melbourne, Victoria, Australia
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136
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Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce: potentially risky and volatile products. FOOD SCIENCE AND HUMAN WELLNESS 2021. [DOI: 10.1016/j.fshw.2021.02.012] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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137
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Role of Coffee Caffeine and Chlorogenic Acids Adsorption to Polysaccharides with Impact on Brew Immunomodulation Effects. Foods 2021; 10:foods10020378. [PMID: 33572390 PMCID: PMC7916192 DOI: 10.3390/foods10020378] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 02/02/2021] [Accepted: 02/04/2021] [Indexed: 02/07/2023] Open
Abstract
Coffee brews have High Molecular Weight (HMW) compounds with described immunostimulatory activity, namely polysaccharides and melanoidins. Melanoidins are formed during roasting and are modified during brews technological processing. In addition, brews have Low Molecular Weight (LMW) compounds, namely free chlorogenic acids and caffeine, with well-known anti-inflammatory properties. However, this study shows that both espresso and instant coffee brews did not present immunostimulatory neither anti-inflammatory in vitro activities. It is possible that the simultaneous existence of compounds with antagonistic effects can mitigate their individual effects. To test this hypothesis, an ultrafiltration separation process was applied, studying the behavior of coffee brews’ HMW on retention of LMW compounds. Several ultrafiltration sequential cycles were required to separate retentates from LMW compounds, suggesting their retention. This effect was higher in instant coffee, attributed to its initial higher carbohydrate content when compared to espresso. Separation of HMW and LMW compounds boosted their immunostimulatory (6.2–7.8 µM nitrites) and anti-inflammatory (LPS induced nitrite production decrease by 36–31%) in vitro activities, respectively. As coffee anti-inflammatory compounds are expected to be first absorbed during digestion, a potential in vivo fractionation of LMW and HMW compounds can promote health relevant effects after coffee intake.
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138
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Singh N, Singh S, Kohli S, Singh A, Asiki H, Rathee G, Chandra R, Anderson EA. Recent progress in the total synthesis of pyrrole-containing natural products (2011–2020). Org Chem Front 2021. [DOI: 10.1039/d0qo01574a] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
This review discusses total syntheses of pyrrole-containing natural products over the last ten years, highlighting recent advances in the chemistry of pyrroles in the context of their innate reactivity, and their preparation in complex settings.
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Affiliation(s)
- Nidhi Singh
- Department of Chemistry, University of Delhi, Delhi 110007, India
| | - Snigdha Singh
- Department of Chemistry, University of Delhi, Delhi 110007, India
| | - Sahil Kohli
- Department of Chemistry, University of Delhi, Delhi 110007, India
| | - Aarushi Singh
- Department of Chemistry, University of Delhi, Delhi 110007, India
| | - Hannah Asiki
- Chemistry Research Laboratory, University of Oxford, 12 Mansfield Road, Oxford, OX1 3TA, UK
| | - Garima Rathee
- Department of Chemistry, University of Delhi, Delhi 110007, India
| | - Ramesh Chandra
- Department of Chemistry, University of Delhi, Delhi 110007, India
- Dr B. R. Ambedkar Center for Biomedical Research, University of Delhi, Delhi 110007, India
| | - Edward A. Anderson
- Chemistry Research Laboratory, University of Oxford, 12 Mansfield Road, Oxford, OX1 3TA, UK
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139
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Hu TM, Chiang YH. Solvent-mediated browning of proteins and amino acids. Biochem Biophys Res Commun 2020; 536:67-72. [PMID: 33360544 DOI: 10.1016/j.bbrc.2020.12.047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2020] [Accepted: 12/16/2020] [Indexed: 11/26/2022]
Abstract
Proteins or amino acids are subjected to the Maillard (browning) reaction in the presence of reducing sugars and catalyzed by high temperature. The reaction occurs in daily-life cooking and in the human body. Although the reaction is ubiquitous and has been known for over 100 years, it still intrigues researchers across disciplines. Here we report an unexpected finding where proteins and amino acids turn brown in a mixture of two common solvents: dimethyl sulfoxide and acetone. The browning reaction proceeds at room temperature, without the presence of any sugars. This novel browning reaction was confirmed by a series of investigation on a protein-based gel, 3 proteins and 20 amino acids. The browning is spontaneous, regardless of whether the protein or amino acid was dissolved or not. The kinetic study reveals a fast reaction with a formation half-life of about 4 h. Notably, the reactivity is bell-shaped, with the maximal catalytic effect occurring at an acetone-to-DMSO volume ratio of 0.1-0.3. Among the 20 amino acids tested, tryptophan, lysine, and proline are the most susceptible amino acids to the solvent-mediated browning reaction.
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Affiliation(s)
- Teh-Min Hu
- Faculty of Pharmacy, National Yang-Ming University, Taipei, 112, Taiwan; Center for Advanced Pharmaceutics and Drug Delivery Research, National Yang-Ming University, Taipei, 112, Taiwan; One Health Research Center, National Yang-Ming University, Taipei, 112, Taiwan.
| | - Yi-Hua Chiang
- Faculty of Pharmacy, National Yang-Ming University, Taipei, 112, Taiwan
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140
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Kamgang Nzekoue F, Henle T, Caprioli G, Sagratini G, Hellwig M. Food Protein Sterylation: Chemical Reactions between Reactive Amino Acids and Sterol Oxidation Products under Food Processing Conditions. Foods 2020; 9:foods9121882. [PMID: 33348769 PMCID: PMC7766307 DOI: 10.3390/foods9121882] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 12/15/2020] [Accepted: 12/15/2020] [Indexed: 12/23/2022] Open
Abstract
Sterols, especially cholesterol and phytosterols, are important components of food lipids. During food processing, such as heating, sterols, like unsaturated fatty acids, can be oxidized. Protein modification by secondary products of lipid peroxidation has recently been demonstrated in food through a process called lipation. Similarly, this study was performed to assess, for the first time, the possibility of reactions between food proteins and sterol oxidation products in conditions relevant for food processing. Therefore, reaction models consisting of oxysterol (cholesterol 5α,6α-epoxide) and reactive amino acids (arginine, lysine, and methionine) were incubated in various conditions of concentration (0–8 mM), time (0–120 min), and temperature (30–180 °C). The identification of lysine adducts through thin-layer chromatography (TLC), high-performance liquid chromatography (HPLC) with a diode array detector (DAD), and electrospray ionization (ESI) mass spectrometry (MS) evidenced a reaction with lysine. Moreover, the HPLC-ESI with tandem mass spectrometry (MS/MS) analyses allowed observation of the compound, whose mass to charge ratio m/z 710.5 and fragmentation patterns corresponded to the reaction product [M + H]+ between cholesterol-5α,6α-epoxide and the ε-amino-group of Nα-benzoylglycyl-l-lysine. Moreover, kinetic studies between Nα-benzoylglycyl-l-lysine as a model for protein-bound lysine and cholesterol 5α,6α-epoxide were performed, showing that the formation of lysine adducts strongly increases with time, temperature, and oxysterol level. This preliminary study suggests that in conditions commonly reached during food processing, sterol oxidation products could react covalently with protein-bound lysine, causing protein modifications.
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Affiliation(s)
- Franks Kamgang Nzekoue
- School of Pharmacy, University of Camerino, Via Sant Agostino 1, 62032 Camerino, Italy; (F.K.N.); (G.C.)
| | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany; (T.H.); (M.H.)
| | - Giovanni Caprioli
- School of Pharmacy, University of Camerino, Via Sant Agostino 1, 62032 Camerino, Italy; (F.K.N.); (G.C.)
| | - Gianni Sagratini
- School of Pharmacy, University of Camerino, Via Sant Agostino 1, 62032 Camerino, Italy; (F.K.N.); (G.C.)
- Correspondence: ; Tel.: +39-0737-402238
| | - Michael Hellwig
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany; (T.H.); (M.H.)
- Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstraße 20, 38106 Braunschweig, Germany
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141
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Bornadel A, Bisagni S, Pushpanath A, Slabu I, LePaih J, Cherney AH, Mennen SM, Hedley SJ, Tedrow J, Dominguez B. Process Development and Protein Engineering Enhanced Nitroreductase-Catalyzed Reduction of 2-Methyl-5-nitro-pyridine. Org Process Res Dev 2020. [DOI: 10.1021/acs.oprd.0c00464] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Amin Bornadel
- Johnson Matthey Plc., 28 Cambridge Science Park, Milton Road, Cambridge CB4 0FP, U.K
| | - Serena Bisagni
- Johnson Matthey Plc., 28 Cambridge Science Park, Milton Road, Cambridge CB4 0FP, U.K
| | - Ahir Pushpanath
- Johnson Matthey Plc., 28 Cambridge Science Park, Milton Road, Cambridge CB4 0FP, U.K
| | - Iustina Slabu
- Johnson Matthey Plc., 28 Cambridge Science Park, Milton Road, Cambridge CB4 0FP, U.K
| | - Jacques LePaih
- Johnson Matthey Plc., 28 Cambridge Science Park, Milton Road, Cambridge CB4 0FP, U.K
| | - Alan H. Cherney
- Amgen, Inc., MS 29-1-A, One Amgen Center Drive, Thousand Oaks 91320-1799, California, United States
| | - Steven M. Mennen
- Amgen, Inc., MS 29-1-A, One Amgen Center Drive, Thousand Oaks 91320-1799, California, United States
| | - Simon J. Hedley
- Amgen, Inc., MS 29-1-A, One Amgen Center Drive, Thousand Oaks 91320-1799, California, United States
| | - Jason Tedrow
- Department of Drug Substance Technologies, Amgen Inc., Cambridge, Massachusetts 02142, United States
| | - Beatriz Dominguez
- Johnson Matthey Plc., 28 Cambridge Science Park, Milton Road, Cambridge CB4 0FP, U.K
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142
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Zhang H, Troise AD, Zhang H, Fogliano V. Cocoa melanoidins reduce the formation of dietary advanced glycation end-products in dairy mimicking system. Food Chem 2020; 345:128827. [PMID: 33348132 DOI: 10.1016/j.foodchem.2020.128827] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 11/09/2020] [Accepted: 12/03/2020] [Indexed: 12/17/2022]
Abstract
The control of Maillard reaction in foods is important to preserve protein nutritional quality. In this study, we investigated the effects of melanoidins obtained from different roasted cocoa beans toward the formation of dietary advanced glycation end-products (d-AGEs) in aqueous solution of whey protein (WP) and glucose, glyoxal and methylglyoxal at 35 °C and pH 7.0. Cocoa melanoidins (4 mg/mL) were more effective to inhibit glyoxal-derived d-AGEs than methylglyoxal-derived d-AGEs, with 74.4% and 48% reduction of N-ε-carboxymethyllysine and methylglyoxal-hydroimidazolone formation in WP/glyoxal and WP/methylglyoxal system, respectively. Furthermore, protein-bound N-ε-fructosyllysine, measured through furosine, decreased down to 57.2% in presence of cocoa melanoidins in WP/glucose model system suggesting an effective control of the Maillard reaction in an early stage. These findings highlighted that cocoa melanoidins are functional ingredients able to mitigate protein glycation in dairy products during storage.
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Affiliation(s)
- Hao Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Food Quality & Design Group, Wageningen University & Research, NL-6708 WG, the Netherlands
| | - Antonio Dario Troise
- Department of Agricultural Sciences, University of Napoli "Federico II", 80055 Portici, Italy; Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, 80055 Portici, Italy
| | - Hui Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Vincenzo Fogliano
- Food Quality & Design Group, Wageningen University & Research, NL-6708 WG, the Netherlands
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143
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Rehman S, Aatif M, Rafi Z, Khan MY, Shahab U, Ahmad S, Farhan M. Effect of non-enzymatic glycosylation in the epigenetics of cancer. Semin Cancer Biol 2020; 83:543-555. [DOI: 10.1016/j.semcancer.2020.11.019] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 11/24/2020] [Accepted: 11/25/2020] [Indexed: 02/09/2023]
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144
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Chang WCW, Chen YT, Chen HJ, Hsieh CW, Liao PC. Comparative UHPLC-Q-Orbitrap HRMS-Based Metabolomics Unveils Biochemical Changes of Black Garlic during Aging Process. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14049-14058. [PMID: 33166446 DOI: 10.1021/acs.jafc.0c04451] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Aged black garlic (BG) is a functional food in global markets; however, very few studies have ventured into comprehensive profiling of BG metabolomes during the aging process. Herein, we exploited UHPLC-Orbitrap HRMS for a comparative metabolomics analysis. During the heat treatment, organosulfur compounds such as allicin, diallyl disulfide, ajoene, S-allyl-l-cysteine (SAC), and γ-glutamyl-SAC were downregulated. Plenty of glycerophospholipids together with shikimate, aromatic amino acids, and vitamin B6 vitamers were significantly augmented; tryptophan was however consumed to generate downstream products manifested in nicotinate metabolism and aminobenzoate degradation. These secondary metabolites serve as signaling mediators or protectants against extreme thermal exposure. Besides, Heyns compounds and Amadori-rearrangement byproducts with potential mutagenic effects were concentrated. Together, our findings expand the known metabolome space of BG processing and better elucidate the reactivities of the key metabolites. We provide in-depth insights into the biochemical changes of BG that enable further functional or toxicological investigations of this popular food.
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Affiliation(s)
- William Chih-Wei Chang
- Department of Environmental and Occupational Health, College of Medicine, National Cheng Kung University, Tainan 704, Taiwan
| | - Yi-Ting Chen
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 701, Taiwan
| | - Hong-Jhang Chen
- Institute of Food Science and Technology, National Taiwan University, Taipei 10617, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 402, Taiwan
| | - Pao-Chi Liao
- Department of Environmental and Occupational Health, College of Medicine, National Cheng Kung University, Tainan 704, Taiwan
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 701, Taiwan
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145
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Hellwig M. Analysis of Protein Oxidation in Food and Feed Products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12870-12885. [PMID: 32237708 DOI: 10.1021/acs.jafc.0c00711] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Food and feed proteins are subject to oxidation reactions during production, processing, and storage. Several individual oxidized amino acids have been described in model systems and food; however, protein oxidation in food is still mostly assessed by the analysis of protein carbonylation. In the present review, the chemistry of protein oxidation and its implications for protein functionality, food flavor, and nutritional physiology are briefly summarized. Limitations of generic methods targeting redox-relevant functional groups and properties of typical reaction products, such as the determination of protein carbonyls and fluorescence spectroscopy, are presented. Methods for the quantitation of individual oxidation products of susceptible amino acids, such as cysteine, methionine, phenylalanine, tyrosine, and tryptophan, are reported. Special regard is paid to limitations resulting from the required hydrolysis procedures and unintended formation of the analytes during sample pretreatment. If available, results from food analysis obtained by different methods are compared. Suggestions and requirements for future works on protein oxidation in food and nutrition are given.
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Affiliation(s)
- Michael Hellwig
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
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146
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Poojary MM, Zhang W, Olesen SB, Rauh V, Lund MN. Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1-Year Storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14261-14273. [PMID: 33201715 DOI: 10.1021/acs.jafc.0c05995] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Epigallocatechin gallate (EGCG)-enriched green tea extract (GTE) was added to lactose-reduced UHT-treated milk to evaluate its role in perturbing the Maillard reaction and the formation of advanced glycation endproducts (AGEs) during 1-year storage. The UHT processing caused epimerization of EGCG into gallocatechin gallate (GCG). For milk samples with added 0.1% w/v GTE, a EGCG/GCG loss of 26% was found soon after the UHT treatment and the loss increased to 64% after the 1-year of storage. LC-MS/MS analysis revealed the presence of various EGCG/GCG-α-dicarbonyl adducts and EGCG/GCG-hydroxymethylfurfural adducts in milk samples, while EGCG/GCG-amino acid adducts were not detected. Although EGCG/GCG trapped α-dicarbonyl compounds including glyoxal, methylglyoxal, 3-deoxyglucosone/3-deoxygalactosone, and diacetyl, it did not lower their net steady-state concentrations, except of 3-deoxyglucosone. The addition of GTE reduced the formation of Arg-derived AGEs by 2- to 3-fold, but surprisingly enhanced the accumulation of furosine and lysine-derived AGEs [Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine)] by 2-4-fold depending on the concentration of the added GTE and storage time. The present study shows that trapping of α-dicarbonyl compounds by EGCG may not be the major pathway for inhibiting the formation of AGEs in milk.
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Affiliation(s)
- Mahesha M Poojary
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Wei Zhang
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Sarah Bisgaard Olesen
- Department of Forensic Medicine, Aarhus University, Palle Juul-Jensens Boulevard 99, 8200 Aarhus N, Denmark
| | - Valentin Rauh
- Arla Foods Innovation Center, Agro Food Park 19, 8200 Aarhus N, Denmark
| | - Marianne N Lund
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Blegdamsvej 3, 2200 Copenhagen N, Denmark
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147
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Quan W, Jiao Y, Xue C, Li Y, Wang Z, Zeng M, Qin F, He Z, Chen J. Processed potatoes intake and risk of type 2 diabetes: a systematic review and meta-analysis of nine prospective cohort studies. Crit Rev Food Sci Nutr 2020; 62:1417-1425. [PMID: 33153277 DOI: 10.1080/10408398.2020.1843395] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The current cohort study shows the inconsistent association between potato consumption and the risk of type 2 diabetes mellitus (T2DM). Therefore, we conducted a systematic review and dose-response meta-analysis of published prospective cohort studies to quantitatively estimate this association. We searched PubMed, Embase, MEDLINE, Web of Knowledge, and the Cochrane Library up to September 2019 for all published articles. Seven of the articles reported nine cohort studies with 383,211 participants, with 23,189 T2DM cases that met the inclusion criteria and were included for our analysis. The results of random effects model pooled relative risk (RR) showed an association between potato intake and the risk of T2DM (pooled RR = 1.13, 95% CI: 1.02-1.26, p > 0.01). In the subgroup analysis, French fries, long-term follow-up, large sample size, and high-quality studies were associated with an increased T2DM risk. Further, a linear dose-response analysis indicated that 100 g/day increment of total potato (RR = 1.05, 95% CI: 1.02-1.08) and French fries (RR = 1.10, 95% CI: 1.07-1.14) consumption may increase the risk of T2DM by 5% and 10%, respectively. Our meta-analysis showed that potato consumption, especially French fries consumption, was associated with increased T2DM risk.
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Affiliation(s)
- Wei Quan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Ye Jiao
- School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha, China
| | - Chaoyi Xue
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yong Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
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148
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Bachmann M, Kuhnitzsch C, Michel S, Thierbach A, Bochnia M, Greef JM, Martens SD, Steinhöfel O, Zeyner A. Effect of toasting grain silages from field peas ( Pisum sativum) and field beans ( Vicia faba) on in vitro gas production, methane production, and post-ruminal crude protein content. ACTA ACUST UNITED AC 2020; 6:342-352. [PMID: 33005768 PMCID: PMC7503785 DOI: 10.1016/j.aninu.2020.03.007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 03/09/2020] [Accepted: 03/17/2020] [Indexed: 12/02/2022]
Abstract
Legume grains such as field peas and field beans can be produced on a local level, and may be reliable sources of dietary protein and energy apart from common soybean and rapeseed meals. In ruminants, protein, starch, and carbohydrates from peas and field beans are fermented in large part before reaching the small intestine. The objective of this study was to evaluate the effects of a combination of ensiling and hydro-thermic treatment (i.e., toasting at 160 °C for 30 min) of grains of peas and field beans on the concentrations of post-ruminal crude protein (PRCP) and rumen-undegraded protein (RUP). Moreover, 24-h gas production and methane production were measured. For this, an in vitro batch culture system with ruminal fluid from sheep was used. Rumen-undegraded protein was determined using the Streptomyces griseus protease test. Scanning electron micrographs were used to visualize morphological changes of starch granules and their joint matrices in peas and field beans after ensiling, toasting, or a combination of both. Native pea grains contained crude protein (CP) at 199 g/kg DM, PRCP at 155 g/kg DM at a ruminal passage rate of 0.08/h (Kp8), RUP at 33 g/kg DM at Kp8, and starch at 530 g/kg DM. Native field beans contained CP at 296 g/kg DM, PRCP at 212 g/kg DM at Kp8, RUP at 54 g of/kg DM at Kp8, and starch at 450 g/kg DM. The PRCP did not considerably differ among native and treated peas or field beans. Especially in the peas, RUP at Kp8 increased after ensiling by 10 g/kg DM (i.e., 30%; P < 0.05). Toasting increased RUP (Kp8) in ensiled peas by another 28% (P < 0.05). Toasting had no effect on PRCP or RUP when the peas or field beans were not ensiled before. Gas and methane production were not affected by any treatment, and scanning electron micrographs did not reveal structural changes on the starches doubtless of any treatment. Protein seemed to be more affected by treatment with ensiled + toasted peas than with ensiled + toasted field beans, but starches and other carbohydrates from both legumes remained unaffected.
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Affiliation(s)
- Martin Bachmann
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, Halle (Saale), 06120, Germany
| | - Christian Kuhnitzsch
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, Halle (Saale), 06120, Germany.,Saxon State Office for Environment, Agriculture and Geology, Köllitsch, 04886, Germany
| | - Sebastian Michel
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, Halle (Saale), 06120, Germany
| | - Annabel Thierbach
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, Halle (Saale), 06120, Germany
| | - Mandy Bochnia
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, Halle (Saale), 06120, Germany
| | - Jörg M Greef
- Julius Kühn Institute, Federal Research Centre for Cultivated Plants, Institute for Crop and Soil Science, Braunschweig, 38116, Germany
| | - Siriwan D Martens
- Saxon State Office for Environment, Agriculture and Geology, Köllitsch, 04886, Germany
| | - Olaf Steinhöfel
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, Halle (Saale), 06120, Germany.,Saxon State Office for Environment, Agriculture and Geology, Köllitsch, 04886, Germany
| | - Annette Zeyner
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, Halle (Saale), 06120, Germany
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149
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Cömert ED, Gökmen V. Effects of different cooking methods on methylglyoxal scavenging potential of meat under simulated gastrointestinal conditions. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109833] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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150
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Chan JC, Maze I. Nothing Is Yet Set in (Hi)stone: Novel Post-Translational Modifications Regulating Chromatin Function. Trends Biochem Sci 2020; 45:829-844. [PMID: 32498971 PMCID: PMC7502514 DOI: 10.1016/j.tibs.2020.05.009] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 04/28/2020] [Accepted: 05/14/2020] [Indexed: 01/04/2023]
Abstract
Histone post-translational modifications (PTMs) have emerged as exciting mechanisms of biological regulation, impacting pathways related to cancer, immunity, brain function, and more. Over the past decade alone, several histone PTMs have been discovered, including acylation, lipidation, monoaminylation, and glycation, many of which appear to have crucial roles in nucleosome stability and transcriptional regulation. In this review, we discuss novel histone PTMs identified within the past 10 years, with an extended focus on enzymatic versus nonenzymatic mechanisms underlying modification and adduction. Furthermore, we consider how these novel histone PTMs might fit within the framework of a so-called 'histone code', emphasizing the physiological relevance of these PTMs in metabolism, development, and disease states.
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Affiliation(s)
- Jennifer C Chan
- Department of Neuroscience, Friedman Brain Institute, Icahn School of Medicine at Mount Sinai, New York, NY 10029, USA
| | - Ian Maze
- Department of Neuroscience, Friedman Brain Institute, Icahn School of Medicine at Mount Sinai, New York, NY 10029, USA; Department of Pharmacological Sciences, Icahn School of Medicine at Mount Sinai, New York, NY 10029, USA.
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