Nε -carboxymethyllysine and Nε -carboxyethyllysine kinetics and water loss analysis during chicken braising

Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestion

In the present study, it was investigated if glucose addition (3 or 5%) to pork stimulates glycoxidation (pentosidine, PEN), glycation (Maillard reaction products, MRP), lipid oxidation (4-hydroxy-2-nonenal, 4-HNE; hexanal, HEX; thiobarbituric acid reactive substances, TBARS), and protein oxidation (protein carbonyl compounds, PCC) during various heating conditions and subsequent in vitro gastrointestinal digestion. An increase in protein-bound PEN level was observed during meat digestion, which was significantly stimulated by glucose addition (up to 3.3-fold) and longer oven-heating time (up to 2.5-fold) of the meat. These changes were accompanied by the distinct formation of MRP during heating and digestion of the meats. Remarkably, stimulated glyc(oxid)ation was accompanied by increased protein oxidation, whereas lipid oxidation was decreased, indicating these reactions are interrelated during gastrointestinal digestion of meat. Glucose addition generally didn't affect these oxidative reactions when pork was packed preventing air exposure and oven-heated until a core temperature of 75 °C was reached.

Review of the formation and influencing factors of food-derived glycated lipids

Glycated lipids are formed by a Maillard reaction between the aldehyde group of a reducing sugar with the free amino group of an amino-lipid. The formation and accumulation of glycated lipids are closely related to the prognosis of diabetes, vascular disease, and cancer. However, it is not clear whether food-derived glycated lipids pose a direct threat to the human body. In this review, potentially harmful effect, distribution, formation environment and mechanism, and determination and inhibitory methods of glycated lipids are presented. Future research directions for the study of food-derived glycated lipids include: (1) understanding their digestion, absorption, and metabolism in the human body; (2) expanding the available database for associated risk assessment; (3) relating their formation mechanism to food production processes; (4) revealing the formation mechanism of food-derived glycated lipids; (5) developing rapid, reliable, and inexpensive determination methods for the compounds in different foods; and (6) seeking effective inhibitors. This review will contribute to the final control of food-derived glycated lipids.