1
|
Wang H, Shi B, Wang W, Zhang Y, Cheng KW. Effect of marinating with green tea extract on the safety and sensory profiles of oven-baked oyster. Food Chem 2024; 448:139090. [PMID: 38547714 DOI: 10.1016/j.foodchem.2024.139090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 03/12/2024] [Accepted: 03/19/2024] [Indexed: 04/24/2024]
Abstract
Baked oyster is a popular seafood dish around the world. The present study investigated the effect of various concentrations of a green-tea extract (GTE) marinade on the safety and sensory profiles of oysters baked for different durations. The results showed 10 g/L of GTE and 10-min baking time was the optimal combination, as supported by significantly attenuated lipid oxidation (35.29 %) and Nε-(carboxyethyl)lysine (CEL) content (48.51 %) without appreciable negative impact on the sensory or nutritional quality of the oysters. However, high concentrations of the marinade or prolonged baking promoted protein oxidation and Nε-(carboxymethyl)lysine (CML) formation likely through the pro-oxidative action of the GTE phytochemicals. Correlation analysis further revealed the main factors that affected CML, CEL, and fluorescent AGEs generation, respectively. These findings provide theoretical support for the protective effect and mechanism of GTE against quality deterioration of baked oysters and would help broaden the application of GTE in the food industry.
Collapse
Affiliation(s)
- Huaixu Wang
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Baoping Shi
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Weitao Wang
- Earth, Ocean and Atmospheric Sciences Thrust, Function Hub, Hong Kong University of Science and Technology (Guangzhou), Guangzhou 511466, China
| | - Yajie Zhang
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Ka-Wing Cheng
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
| |
Collapse
|
2
|
Luo H, Ou J, Huang J. Reactive Carbonyl Species Scavenger: Epigallocatechin-3-Gallate. Foods 2024; 13:992. [PMID: 38611299 PMCID: PMC11012208 DOI: 10.3390/foods13070992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2024] [Revised: 03/16/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024] Open
Abstract
Epigallocatechin-3-gallate (EGCG), a prominent polyphenol found abundantly in tea, has garnered significant attention for its potential in preventing and ameliorating a wide range of diseases. Its remarkable antioxidant properties and ability to capture reactive carbonyl species make it a key player among tea's polyphenolic components. This paper delves into the synthesis and origins of both EGCG and reactive carbonyl species (RCS), emphasizing the toxicity of RCS in various food sources and their formation during food processing. Understanding EGCG's capability to capture and metabolize RCS is crucial for harnessing its health benefits. Thus, this paper explores the underlying mechanisms of EGCG for RCS inhibition and its role in capturing these compounds to generate EGCG-RCS adducts. And the absorption and metabolism of EGCG-RCS adducts is also discussed.
Collapse
Affiliation(s)
- Haiying Luo
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; (H.L.); (J.O.)
| | - Juanying Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; (H.L.); (J.O.)
| | - Junqing Huang
- School of Traditional Chinese Medicine, Jinan University, Guangzhou 510632, China
| |
Collapse
|
3
|
Shubina VS, Kozina VI, Shatalin YV. A Comparative Study of the Inhibitory Effect of Some Flavonoids and a Conjugate of Taxifolin with Glyoxylic Acid on the Oxidative Burst of Neutrophils. Int J Mol Sci 2023; 24:15068. [PMID: 37894747 PMCID: PMC10606308 DOI: 10.3390/ijms242015068] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 09/30/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
During the storage, processing, and digestion of flavonoid-rich foods and beverages, a condensation of flavonoids with toxic carbonyl compounds occurs. The effect of the resulting products on cells remains largely unknown. The aim of the present study was to evaluate the effects of quercetin, taxifolin, catechin, eriodictyol, hesperetin, naringenin, and a condensation product of taxifolin with glyoxylic acid on the oxidative burst of neutrophils. It was found that the flavonoids and the condensation product inhibited the total production of ROS. Flavonoids decreased both the intra and extracellular ROS production. The condensation product had no effect on intracellular ROS production but effectively inhibited the extracellular production of ROS. Thus, the condensation of flavonoids with toxic carbonyl compounds may lead to the formation of compounds exhibiting potent inhibitory effects on the oxidative burst of neutrophils. The data also suggest that, during these reactions, the influence of a fraction of flavonoids and their polyphenolic derivatives on cellular functions may change. On the whole, the results of the study provide a better understanding of the effects of polyphenols on human health. In addition, these results reveal the structure-activity relationship of these polyphenols and may be useful in a search for new therapeutic agents against diseases associated with oxidative stress.
Collapse
Affiliation(s)
- Victoria S. Shubina
- Institute of Theoretical and Experimental Biophysics, Russian Academy of Sciences, Institutskaya 3, 142290 Pushchino, Russia;
| | | | - Yuri V. Shatalin
- Institute of Theoretical and Experimental Biophysics, Russian Academy of Sciences, Institutskaya 3, 142290 Pushchino, Russia;
| |
Collapse
|
4
|
Feng N, Feng Y, Tan J, Zhou C, Xu J, Chen Y, Xiao J, He Y, Wang C, Zhou M, Wu Q. Inhibition of advance glycation end products formation, gastrointestinal digestion, absorption and toxicity: A comprehensive review. Int J Biol Macromol 2023; 249:125814. [PMID: 37451379 DOI: 10.1016/j.ijbiomac.2023.125814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 06/18/2023] [Accepted: 07/11/2023] [Indexed: 07/18/2023]
Abstract
Advanced glycation end-products (AGEs) are the final products of the non-enzymatic interaction between reducing sugars and amino groups in proteins, lipids and nucleic acids. In numerous diseases, such as diabetes, neuropathy, atherosclerosis, aging, nephropathy, retinopathy, and chronic renal illness, accumulation of AGEs has been proposed as a pathogenic mechanism of inflammation, oxidative stress, and structural tissue damage leading to chronic vascular issues. Current studies on the inhibition of AGEs mainly focused on food processing. However, there are few studies on the inhibition of AGEs during digestion, absorption and metabolism although there are still plenty of AGEs in our body with our daily diet. This review comprehensively expounded AGEs inhibition mechanism based on the whole process of digestion, absorption and metabolism by polyphenols, amino acids, hydrophilic colloid, carnosine and other new anti-glycation agents. Our study will provide a ground-breaking perspective on mediation or inhibition AGEs.
Collapse
Affiliation(s)
- Nianjie Feng
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei, 430068, China
| | - Yingna Feng
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei, 430068, China
| | - Jiangying Tan
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei, 430068, China
| | - Chen Zhou
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei, 430068, China
| | - Jianhua Xu
- Pinyuan (Suizhou) Modern Agriculture Development Co., LTD., Suizhou, Hubei 441300, China
| | - Yashu Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | - Juan Xiao
- State Key Laboratory of Marine Resource Utilization in South China Sea, Ministry of Education, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Yi He
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Chao Wang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei, 430068, China
| | - Mengzhou Zhou
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei, 430068, China.
| | - Qian Wu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei, 430068, China.
| |
Collapse
|
5
|
Yadav N, Palkhede JD, Kim SY. Anti-Glucotoxicity Effect of Phytoconstituents via Inhibiting MGO-AGEs Formation and Breaking MGO-AGEs. Int J Mol Sci 2023; 24:ijms24087672. [PMID: 37108833 PMCID: PMC10141761 DOI: 10.3390/ijms24087672] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 04/16/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
The therapeutic benefits of phytochemicals in the treatment of various illnesses and disorders are well documented. They show significant promise for the discovery and creation of novel medications for treating a variety of human diseases. Numerous phytoconstituents have shown antibiotic, antioxidant, and wound-healing effects in the conventional system. Traditional medicines based on alkaloids, phenolics, tannins, saponins, terpenes, steroids, flavonoids, glycosides, and phytosterols have been in use for a long time and are crucial as alternative treatments. These phytochemical elements are crucial for scavenging free radicals, capturing reactive carbonyl species, changing protein glycation sites, inactivating carbohydrate hydrolases, fighting pathological conditions, and accelerating the healing of wounds. In this review, 221 research papers have been reviewed. This research sought to provide an update on the types and methods of formation of methylglyoxal-advanced glycation end products (MGO-AGEs) and molecular pathways induced by AGEs during the progression of the chronic complications of diabetes and associated diseases as well as to discuss the role of phytoconstituents in MGO scavenging and AGEs breaking. The development and commercialization of functional foods using these natural compounds can provide potential health benefits.
Collapse
Affiliation(s)
- Neera Yadav
- College of Pharmacy, Gachon University, #191, Hambakmoero, Yeonsu-gu, Incheon 21936, Republic of Korea
- School of Medicine, Kyung Hee University, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Jyoti Dnyaneshwar Palkhede
- Department of Chemistry, College of Pharmacy, Gachon University, #191, Hambakmoero, Yeonsu-gu, Incheon 21936, Republic of Korea
| | - Sun-Yeou Kim
- College of Pharmacy, Gachon University, #191, Hambakmoero, Yeonsu-gu, Incheon 21936, Republic of Korea
| |
Collapse
|
6
|
Boz H. N ϵ -(carboxymethyl)lysine in bakery products: A review. J Food Sci 2023; 88:901-908. [PMID: 36695775 DOI: 10.1111/1750-3841.16475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 12/16/2022] [Accepted: 01/06/2023] [Indexed: 01/26/2023]
Abstract
The purpose of this review is to draw attention to the Nϵ -(carboxymethyl)lysine (CML) content of bakery products with respect to their formation during baking and their health effects. Phenolic components added to the formulation in bakery products significantly reduce the formation of CML. Among the phenolic components, ferulic acid showed the most significant lowering effect on CML. Among the flavanones tested in the model cookie system, dihydromyricetin exhibited the strongest CML-reducing effect. The addition of fat-, sugar-, and protein-rich ingredients to the formulations of bakery products generally increases the CML content in these products. In addition, the addition of components that have a water activity-reducing effect, such as dietary fiber, and the high temperature in baking also increase the formation of CML. Therefore, the food industry should also focus on optimizing food production to minimize CML formation while maintaining the safety and organoleptic properties of bakery products. PRACTICAL APPLICATION: The CML level in foods is likely to increase 200 times with an increase in cooking temperature. The addition of protein and fat to bakery product formulations can increase CML formation. The addition of glucose in cakes can produce higher levels of CML than fructose, refined sucrose, or unrefined sucrose. Phenolic compounds have a reducing effect on CML formation in bakery products.
Collapse
Affiliation(s)
- Hüseyin Boz
- Gastronomy and Culinary Arts Department, Tourism Faculty, Erzurum, Turkey
| |
Collapse
|
7
|
The Protective Effect of Theaflavins on the Kidney of Mice with Type II Diabetes Mellitus. Nutrients 2022; 15:nu15010201. [PMID: 36615858 PMCID: PMC9824224 DOI: 10.3390/nu15010201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 12/27/2022] [Accepted: 12/28/2022] [Indexed: 01/04/2023] Open
Abstract
Diabetic nephropathy, primarily caused by advanced glycation end products (AGEs), is a serious complication resulting from type 2 diabetes mellitus (T2DM). Reportedly, theaflavins (TFs) can improve diabetic nephropathy; however, the underlying molecular mechanism is not fully clear. In this study, T2DM mice were treated with different concentrations of TFs by gavage for 10 weeks to investigate the effect of TFs on diabetic nephropathy and their potential molecular mechanism of action. Biochemical and pathological analysis showed that the TFs effectively improved blood glucose, insulin resistance, kidney function, and other symptoms in diabetic mice. The mechanism studies indicated that TFs inhibited the formation of AGEs, thereby inhibiting the activation of the MAPK/NF-κB signaling pathway. Therefore, our study suggested that TFs improved diabetic nephropathy by inhibiting the formation of AGEs.
Collapse
|
8
|
Alhadid A, Bustanji Y, Harb A, Al-Hiari Y, Abdalla S. Vanillic Acid Inhibited the Induced Glycation Using In Vitro and In Vivo Models. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2022; 2022:7119256. [PMID: 36437826 PMCID: PMC9699731 DOI: 10.1155/2022/7119256] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 09/21/2022] [Accepted: 10/28/2022] [Indexed: 09/19/2023]
Abstract
BACKGROUND Glycation is implicated in the pathophysiology of many diseases, including diabetes, cancer, neurodegenerative diseases, and aging. Several natural and synthetic compounds were investigated for their antiglycation activity. We evaluated the antiglycation effect of vanillic acid (VA) using in vitro and in vivo experimental models. METHODS In vitro, bovine serum albumin (BSA) (50 mg/ml) was incubated with glucose (50 mM) with or without VA at 1.0-100 mM for 1 week at 37°C, and then, excitation/emission fluorescence was measured at 370/440 nm to determine glycation inhibition. The cytoprotective effect of VA was evaluated using RAW 264.7 cells incubated with or without VA at 7.8-500 μM along with 100-400 μM of methylglyoxal for 48 hours, and cell viability was determined using the MTT assay. Aminoguanidine (AMG) was used as a positive control in both in vitro and cell culture experiments. In vivo, 52 streptozotocin-induced diabetic rats were randomly assigned to 4 groups and treated with 0, 1.5, 4.5, or 15 mg/kg VA for four weeks. Serum fructosamine and blood glycosylated hemoglobin (HbA1c) were then measured, and advanced glycation end-products (AGEs) were detected in the kidneys and the skin of deboned tails using an immunohistochemistry assay. RESULTS VA caused a concentration-dependent effect against BSA glycation (IC50 of 45.53 mM vs. 5.09 mM for AMG). VA enhanced cell viability at all concentrations of VA and methylglyoxal. VA did not affect serum fructosamine or blood HbA1c levels, although it markedly decreased AGEs in the kidney in a dose-dependent manner and decreased AGEs in the skin of deboned tail tissues. CONCLUSION VA had significant antiglycation activity at cellular and long-term glycation.
Collapse
Affiliation(s)
- Amani Alhadid
- Department of Pharmacy, Faculty of Pharmacy, Al-Zaytoonah University of Jordan, Amman, Jordan
| | - Yasser Bustanji
- Department of Biopharmaceuticals and Clinical Pharmacy, School of Pharmacy, The University of Jordan, Amman 11942, Jordan
- Department of Basic Medical Sciences, College of Medicine, University of Sharjeh, Sharjeh 27272, UAE
| | - Amani Harb
- Department of Basic Sciences, Faculty of Arts and Sciences, Al-Ahliyya Amman University, Amman, Jordan
| | - Yusuf Al-Hiari
- Department of Pharmaceutical Sciences, School of Pharmacy, The University of Jordan, Amman 11942, Jordan
| | - Shtaywy Abdalla
- Department of Biological Sciences, School of Science, The University of Jordan, Amman 11942, Jordan
| |
Collapse
|
9
|
Han Z, Zhu M, Wan X, Zhai X, Ho CT, Zhang L. Food polyphenols and Maillard reaction: regulation effect and chemical mechanism. Crit Rev Food Sci Nutr 2022; 64:4904-4920. [PMID: 36382683 DOI: 10.1080/10408398.2022.2146653] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Maillard reaction is a non-enzymatic thermal reaction during food processing and storage. It massively contributes to the flavor, color, health benefits and safety of foods and could be briefly segmented into initial, intermediate and final stages with the development of a cascade of chemical reactions. During thermal reaction of food ingredients, sugar, protein and amino acids are usually the main substrates, and polyphenols co-existed in food could also participate in the Maillard reaction as a modulator. Polyphenols including flavan-3-ols, hydroxycinnamic acids, flavonoids, and tannins have shown various effects throughout the process of Maillard reaction, including conjugating amino acids/sugars, trapping α-dicarbonyls, capturing Amadori rearrangement products (ARPs), as well as decreasing acrylamide and 5-hydroxymethylfurfural (5-HMF) levels. These effects significantly influenced the flavor, taste and color of processed foods, and also decreased the hazard products' level. The chemical mechanism of polyphenols-Maillard products involved the scavenging of radicals, as well as nucleophilic addition and substitution reactions. In the present review, we concluded and discussed the interaction of polyphenols and Maillard reaction, and proposed some perspectives for future studies.
Collapse
Affiliation(s)
- Zisheng Han
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Mengting Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| |
Collapse
|
10
|
Effect of olive polyphenols on lipid oxidation of high-fat beef during digestion. Food Res Int 2022; 161:111843. [DOI: 10.1016/j.foodres.2022.111843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 08/15/2022] [Accepted: 08/21/2022] [Indexed: 11/22/2022]
|
11
|
Wang C, Luo M, Xie C, Li K, Hang F, Shi C, Doherty WOS. Effective Adsorption of Colorants from Sugarcane Juice by Bagasse-Based Biochar-Hydroxyapatite Composite. Foods 2022; 11:foods11142171. [PMID: 35885414 PMCID: PMC9322621 DOI: 10.3390/foods11142171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 07/16/2022] [Accepted: 07/19/2022] [Indexed: 11/16/2022] Open
Abstract
The clarification of sugarcane juice is a crucial stage in the sugar manufacturing process, as it affects evaporator performance, sugar quality and yield. The emergence of environmentally friendly and efficient adsorption technology has resulted in widespread interest in carbon-based materials. However, their low adsorption capacity and reusability make them unsuitable for processing sugarcane juice. Here, we provide a cost-effective and sustainable method to dope hydroxyapatite (HAP) nanoparticles on porous carbon (BBC) derived from sugarcane bagasse (BBC-HAP). The composite shows excellent adsorption capacity for color extract from sugarcane juice of 313.33 mg/g, far more effective than the commercially available carbon-based adsorbents. Isotherm studies show that the adsorption of BBC-HAP composite to the colorants is a monolayer process. The pseudo-first-order (PFO) and pseudo-second-order (PSO) kinetic models demonstrate that the adsorption process is dominated by chemisorption and supplemented by physical adsorption.
Collapse
Affiliation(s)
- Cheng Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (C.W.); (M.L.); (C.X.); (K.L.)
| | - Mengying Luo
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (C.W.); (M.L.); (C.X.); (K.L.)
| | - Caifeng Xie
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (C.W.); (M.L.); (C.X.); (K.L.)
- Provincial and Ministerial Collaborative Innovation Center for Sugar Industry, Nanning 530004, China
- Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning 530004, China
| | - Kai Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (C.W.); (M.L.); (C.X.); (K.L.)
- Provincial and Ministerial Collaborative Innovation Center for Sugar Industry, Nanning 530004, China
- Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning 530004, China
| | - Fangxue Hang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (C.W.); (M.L.); (C.X.); (K.L.)
- Provincial and Ministerial Collaborative Innovation Center for Sugar Industry, Nanning 530004, China
- Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning 530004, China
- Correspondence: (F.H.); (C.S.)
| | - Changrong Shi
- Centre for Agriculture and the Bioeconomy, Faculty of Science, Queensland University of Technology, Brisbane, QLD 4000, Australia;
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane, QLD 4000, Australia
- Correspondence: (F.H.); (C.S.)
| | - William O. S. Doherty
- Centre for Agriculture and the Bioeconomy, Faculty of Science, Queensland University of Technology, Brisbane, QLD 4000, Australia;
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane, QLD 4000, Australia
| |
Collapse
|
12
|
Zhu P, Zhang Y, Zhang D, Han L, Liu H, Sun B. Inhibitory Mechanism of Advanced Glycation End-Product Formation by Avenanthramides Derived from Oats through Scavenging the Intermediates. Foods 2022; 11:foods11121813. [PMID: 35742012 PMCID: PMC9222356 DOI: 10.3390/foods11121813] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 06/13/2022] [Accepted: 06/17/2022] [Indexed: 02/01/2023] Open
Abstract
As a special polyphenolic compound in oats, the physiological function of oat avenanthramides (AVAs) drives a variety of biological activities, and plays an important role in the prevention and treatment of common chronic diseases. In this study, the optimum extraction conditions and structural identification of AVAs from oats was studied. The inhibitory effect of AVAs from oats on advanced glycation end-products (AGEs) in a glucose–casein simulation system was evaluated, and this revealed dose-dependent inhibitory effects. The trapping capacity of AVAs to the α-dicarbonyl compounds of AGE intermediate products was determined by HPLC–MS/MS, and the results indicate that AVA 2c, AVA 2p, and AVA 2f exhibited the ability to capture α-dicarbonyl compounds. More importantly, AVA 2f was found to be more efficient than AVA 2p at inhibiting superoxide anion radical (O2−), hydroxyl radical (OH), and singlet oxygen (1O2) radical generation, which may be the main reason that AVA 2f was more efficient than AVA 2p in AGE inhibition. Thus, this research presents a promising application of AVAs from oats in inhibiting the food-borne AGEs formed in food processing.
Collapse
Affiliation(s)
| | | | | | | | - Huilin Liu
- Correspondence: ; Tel.: +86-10-68-984-857
| | | |
Collapse
|
13
|
Li S, Zhang L, Wan X, Zhan J, Ho CT. Focusing on the recent progress of tea polyphenol chemistry and perspectives. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.12.033] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
14
|
Luo Y, Zhang J, Ho CT, Li S. Management of Maillard reaction-derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenols. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.12.012] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
15
|
Chen P, Cui H, Feng L, Yu J, Hayat K, Jia C, Zhang X, Ho CT. Effect of the C-Ring Structure of Flavonoids on the Yield of Adducts Formed by the Linkage of the Active Site at the A-Ring and Amadori Rearrangement Products during the Maillard Intermediate Preparation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3280-3288. [PMID: 35245065 DOI: 10.1021/acs.jafc.1c07521] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Flavonoids (dihydromyricetin, dihydroquercetin, epicatechin, and epigallocatechin) were applied to indicate the critical formation condition of the Amadori rearrangement product (ARP) in Maillard reaction performed under a two-step temperature rising process in the threonine-xylose model system. Threonine-ARP (Thr-ARP) was mixed with dihydromyricetin (DM), dihydroquercetin (DQ), epicatechin (EC), and epigallocatechin (EGC) before the heat treatment; then, the mixture was tested by liquid chromatography-mass spectrometry (LC-MS). The results showed that these flavonoids trapped the ARP and generated adducts. The A-ring of flavonoids (the meta-polyhydroxylated benzene ring) was the functional group to capture the Thr-ARP. The relative contents of the adducts of DM-Thr-ARP, DQ-Thr-ARP, EC-Thr-ARP, and EGC-Thr-ARP were compared with each other, and it was found that the structure of the C-ring of the flavonoids (the carbonyl group on C-4) significantly impeded the formation of adducts with Thr-ARP, while the number of hydroxyl groups on the B-ring had little influence. The formation of adducts delayed the degradation of Thr-ARP, decreased the production of α-dicarbonyl compounds, and suppressed Maillard browning. In this way, the flavonoids might trace the critical formation conditions of ARP during the two-step temperature rising process.
Collapse
Affiliation(s)
- Pusen Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Linhui Feng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Junhe Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Khizar Hayat
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Chengsheng Jia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| |
Collapse
|
16
|
Antibacterial and Sporicidal Activity Evaluation of Theaflavin-3,3'-digallate. Int J Mol Sci 2022; 23:ijms23042153. [PMID: 35216265 PMCID: PMC8877948 DOI: 10.3390/ijms23042153] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 02/10/2022] [Accepted: 02/10/2022] [Indexed: 02/04/2023] Open
Abstract
Theaflavin-3,3'-digallate (TFDG), a polyphenol derived from the leaves of Camellia sinensis, is known to have many health benefits. In this study, the antibacterial effect of TFDG against nine bacteria and the sporicidal activities on spore-forming Bacillus spp. have been investigated. Microplate assay, colony-forming unit, BacTiter-GloTM, and Live/Dead Assays showed that 250 µg/mL TFDG was able to inhibit bacterial growth up to 99.97%, while 625 µg/mL TFDG was able to inhibit up to 99.92% of the spores from germinating after a one-hour treatment. Binding analysis revealed the favorable binding affinity of two germination-associated proteins, GPR and Lgt (GerF), to TFDG, ranging from -7.6 to -10.3 kcal/mol. Semi-quantitative RT-PCR showed that TFDG treatment lowered the expression of gpr, ranging from 0.20 to 0.39 compared to the control in both Bacillus spp. The results suggest that TFDG not only inhibits the growth of vegetative cells but also prevents the germination of bacterial spores. This report indicates that TFDG is a promising broad-spectrum antibacterial and anti-spore agent against Gram-positive, Gram-negative, acid-fast bacteria, and endospores. The potential anti-germination mechanism has also been elucidated.
Collapse
|
17
|
Cömert ED, Gökmen V. Interactions of epicatechin and cysteine with certain other dicarbonyl scavengers during their reaction with methylglyoxal under simulated physiological conditions. Food Chem 2022; 369:130884. [PMID: 34455317 DOI: 10.1016/j.foodchem.2021.130884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Revised: 07/31/2021] [Accepted: 08/14/2021] [Indexed: 12/01/2022]
Abstract
This study aimed at investigating the effects of interactions between dietary dicarbonyl scavengers coexisting in human plasma on the overall methylglyoxal scavenging potential. Apart from being the most effective dicarbonyl scavengers, epicatechin or cysteine, which can be easily oxidized by other compounds, was reacted with methylglyoxal in the presence of certain other dicarbonyl scavengers under simulated physiological conditions (pH 7.4, 37 °C). Methylglyoxal was monitored kinetically in the presence of the individual scavengers or in their combinations with epicatechin or cysteine. The observed and estimated reaction rate constants were calculated for each combination. As the observed rate constant for the reaction between cysteine and epicatechin was found to be significantly greater (p < 0.05) than the estimated rate constant, the results suggest synergism occurred in this combination. Epicatechin was found to interact antagonistically with scavengers that stimulate its oxidation such as creatine, quercetin, and gallic acid during methylglyoxal scavenging.
Collapse
Affiliation(s)
- Ezgi Doğan Cömert
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
| |
Collapse
|
18
|
Kang HH, Lee DH. Improving the Durability and Performance of Sulfonated Poly(arylene ether)s by Introducing 9,10-Dihydro-9-oxa-10-phosphaphenanthrene 10-oxide Structure for Fuel Cell Application. ACS OMEGA 2021; 6:35315-35324. [PMID: 34984263 PMCID: PMC8717375 DOI: 10.1021/acsomega.1c04205] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Accepted: 11/29/2021] [Indexed: 06/14/2023]
Abstract
Polymer electrolyte membranes in which the hydrophilic and hydrophobic domains phase separate exhibit improved properties and stability. Such a phase separation of hydrophilic and hydrophobic domains can be achieved by polymerizing a 9,10-dihydro-9-oxa-10-phosphaphenanthrene 10-oxide-bisphenol A (DOPO-BPA) and 1,4-bis(4-fluorobenzoyl)benzene (1,4-FBB) monomer. In this work, sulfonated polymer membranes with various degrees of sulfonation (DS) were prepared and their physicochemical and electrochemical properties were studied. In addition, the effect of molecular structure on the durability of the copolymers was investigated. The sulfonated copolymers were characterized by Fourier-transform infrared spectroscopy and proton nuclear magnetic resonance spectroscopy. Then, sulfonated membranes were prepared using these copolymers by the solvent casting method, and their morphologies were investigated by atomic force microscopy. The effect of DS on the thermal, mechanical, and oxidative stabilities, water uptake behavior, and ion-exchange capacity of the membranes was determined. The results showed that compared with the commercially available Nafion 212 polymer electrolyte membrane, the electrolyte membrane based on DOPO-BPA and 1,4-FBB exhibited a lower water uptake and excellent dimensional stability despite having a relatively high ion-exchange capacity. The low water uptake is an important characteristic that ensures the stability of the polymer electrolyte membrane in fuel cell applications.
Collapse
|
19
|
Keenan T, Spears RJ, Akkad S, Mahon CS, Hatton NE, Walton J, Noble A, Yates ND, Baumann CG, Parkin A, Signoret N, Fascione MA. A Tale of Two Bioconjugations: pH Controlled Divergent Reactivity of Protein α-oxo-Aldehydes in Competing α-oxo-Mannich and Catalyst-Free Aldol Ligations. ACS Chem Biol 2021; 16:2387-2400. [PMID: 34751550 DOI: 10.1021/acschembio.1c00531] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Site-selective chemical methods for protein bioconjugation have revolutionized the fields of cell and chemical biology through the development of novel protein/enzyme probes bearing fluorescent, spectroscopic, or even toxic cargos. Herein, we report two new methods for the bioconjugation of α-oxo aldehyde handles within proteins using small molecule aniline and/or phenol probes. The "α-oxo-Mannich" and "catalyst-free aldol" ligations both compete for the electrophilic α-oxo aldehyde, which displays pH divergent reactivity proceeding through the "Mannich" pathway at acidic pH to afford bifunctionalized bioconjugates, and the "catalyst-free aldol" pathway at neutral pH to afford monofunctionalized bioconjugates. We explore the substrate scope and utility of both of these bioconjugations in the construction of neoglycoproteins, in the process formulating a mechanistic rationale for how both pathways intersect with each other at different reaction pH's.
Collapse
Affiliation(s)
- Tessa Keenan
- Department of Chemistry, University of York, York, United Kingdom YO10 5DD
| | - Richard J. Spears
- Department of Chemistry, University of York, York, United Kingdom YO10 5DD
| | - Saeed Akkad
- Department of Chemistry, University of York, York, United Kingdom YO10 5DD
| | - Clare S. Mahon
- Department of Chemistry, Durham University, Durham, United Kingdom DH1 3LE
| | - Natasha E. Hatton
- Department of Chemistry, University of York, York, United Kingdom YO10 5DD
| | - Julia Walton
- Department of Chemistry, University of York, York, United Kingdom YO10 5DD
| | - Amanda Noble
- Department of Chemistry, University of York, York, United Kingdom YO10 5DD
| | - Nicholas D. Yates
- Department of Chemistry, University of York, York, United Kingdom YO10 5DD
| | | | - Alison Parkin
- Department of Chemistry, University of York, York, United Kingdom YO10 5DD
| | - Nathalie Signoret
- Hull York Medical School, University of York, York, United Kingdom YO10 5DD
| | - Martin A. Fascione
- Department of Chemistry, University of York, York, United Kingdom YO10 5DD
| |
Collapse
|
20
|
Wang R, Khalifa I, Du X, Li K, Xu Y, Li C. Effects of anthocyanins on β-lactoglobulin glycoxidation: a study of mechanisms and structure-activity relationship. Food Funct 2021; 12:10550-10562. [PMID: 34570142 DOI: 10.1039/d1fo01665b] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
We elucidated the underlying mechanisms of the anti-glycoxidation effects of five structurally different anthocyanins on glycated-β-lactoglobulin (β-Lg). The results indicated that anthocyanins structurally inhibited the formation of advanced glycation end-products, where petunidin-3-rutinoside-(p-coumaryl)-5-glucoside (Pt-Gl) exerted higher effects than those of others (p < 0.05). Through the three main steps of glycoxidation, anthocyanins trapped intermediate dicarbonyls and blocked some of the glycation sites of β-Lg. UPLC-ESI-Q-TOF-MS characterized that these anthocyanins structurally formed mono- and di-GO/MGO adducts, and Pt-Gl formed adducts with both dicarbonyls. More importantly, Pt-Gl interacted with some of the glycation sites of β-Lg such as Lys100, Lys101, and Arg124. Structurally, it was found that high-molecular weight anthocyanins with coumaric acid acylation seem to be better than others, which was followed by di- and mono-glycoside anthocyanins. Overall, GO/MGO-trapping and β-Lg-anthocyanin binding are revealed as the key mechanisms of the anti-glycoxidation effects of anthocyanins on β-Lg, which could be used as effective glycation inhibitors in protein-rich matrices.
Collapse
Affiliation(s)
- Ruifeng Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, 13736, Moshtohor, Egypt
| | - Xia Du
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
| | - Kaikai Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
| | - Yujuan Xu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Products, Ministry of Agriculture, Guangdong, Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China. .,Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, Wuhan, 430070, China
| |
Collapse
|
21
|
Chen G. Dietary N-epsilon-carboxymethyllysine as for a major glycotoxin in foods: A review. Compr Rev Food Sci Food Saf 2021; 20:4931-4949. [PMID: 34378329 DOI: 10.1111/1541-4337.12817] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 06/25/2021] [Accepted: 07/03/2021] [Indexed: 12/14/2022]
Abstract
N-epsilon-carboxymethyllysine (CML), as a potential glycotoxin and general marker for dietary advanced glycation end products (dAGEs), exists in raw food and is formed via various formation routes in food processing such as Maillard reaction between the reducing sugars and amino acids. Although comprehensive cause-effect proof is not available yet, current research suggests a potential risk of chronic diseases such as diabetes is associated with exogenous CML. Thus, CML is causing public health concerns regarding its dietary exposure, but there is a lack of explicit guidance for understanding if it is detrimental to human health. In this review, inconsistent results of dietary CML contributed to chronic disease are discussed, available concentrations of CML in consumed foods are evaluated, measurements for dietary CML and relevant analytic procedures are listed, and the possible mitigation strategies for protecting against CML formation are presented. Finally, the main challenges and future efforts are highlighted. Further studies are needed to extend the dietary CML database in a wide category of foods, apply new identifying methods, elucidate the pathogenic mechanisms, assess its detrimental role in human health, and propose standard guidelines for processed food.
Collapse
Affiliation(s)
- Gengjun Chen
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| |
Collapse
|
22
|
Shubina VS, Kozina VI, Shatalin YV. Comparison of Antioxidant Properties of a Conjugate of Taxifolin with Glyoxylic Acid and Selected Flavonoids. Antioxidants (Basel) 2021; 10:antiox10081262. [PMID: 34439510 PMCID: PMC8389318 DOI: 10.3390/antiox10081262] [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: 07/13/2021] [Revised: 08/04/2021] [Accepted: 08/04/2021] [Indexed: 01/05/2023] Open
Abstract
It is known that flavonoids can react with toxic carbonyl compounds in the process of the storage, aging, and digestion of flavonoid-rich foods and beverages. However, the effect of these reactions on the antioxidant properties of the polyphenolic fraction and the properties of the resulting products remain poorly studied. The aim of the present work was to study the antioxidant activity of quercetin, taxifolin, catechin, eriodictyol, hesperetin, naringenin and a product of the condensation of taxifolin with glyoxylic acid, as well as to reveal the structure–activity relationship of these polyphenols. It was found that flavonoids containing the catechol moiety exhibited higher antioxidant activity than hesperetin and naringenin. The product showed the highest hydrogen peroxide scavenging activity, a lower metal-reducing and a higher iron-binding ability than catechol-containing flavonoids, and a lipid peroxidation inhibitory activity comparable with that of taxifolin. Thus, the condensation of flavonoids with toxic carbonyl compounds might lead to the formation of products exhibiting high antioxidant activity. Meanwhile, the conditions under which parent flavonoids and their products exhibit the maximal antioxidant activity may differ. The data suggest that the antioxidant profile of the polyphenolic fraction and bioavailability of polyphenols, carbonyl compounds, and metal ions may change when these reactions occur.
Collapse
|
23
|
Tu AT, Lin JA, Lee CH, Chen YA, Wu JT, Tsai MS, Cheng KC, Hsieh CW. Reduction of 3-Deoxyglucosone by Epigallocatechin Gallate Results Partially from an Addition Reaction: The Possible Mechanism of Decreased 5-Hydroxymethylfurfural in Epigallocatechin Gallate-Treated Black Garlic. Molecules 2021; 26:4746. [PMID: 34443330 PMCID: PMC8399201 DOI: 10.3390/molecules26164746] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 07/30/2021] [Accepted: 08/02/2021] [Indexed: 11/17/2022] Open
Abstract
5-Hydroxymethylfurfural (5-HMF) is a harmful substance generated during the processing of black garlic. Our previous research demonstrated that impregnation of black garlic with epigallocatechin gallate (EGCG) could reduce the formation of 5-HMF. However, there is still a lack of relevant research on the mechanism and structural identification of EGCG inhibiting the production of 5-HMF. In this study, an intermediate product of 5-HMF, 3-deoxyglucosone (3-DG), was found to be decreased in black garlic during the aging process, and impregnation with EGCG for 24 h further reduced the formation of 3-DG by approximately 60% in black garlic compared with that in the untreated control. The aging-mimicking reaction system of 3-DG + EGCG was employed to determine whether the reduction of 3-DG was the underlying mechanism of decreased 5-HMF formation in EGCG-treated black garlic. The results showed that EGCG accelerated the decrease of 3-DG and further attenuated 5-HMF formation, which may be caused by an additional reaction with 3-DG, as evidenced by LC-MS/MS analysis. In conclusion, this study provides new insights regarding the role of EGCG in blocking 5-HMF formation.
Collapse
Affiliation(s)
- An-Ting Tu
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung 402, Taiwan; (A.-T.T.); (C.-H.L.)
| | - Jer-An Lin
- Graduate Institute of Food Safety, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung 402, Taiwan;
| | - Chieh-Hsiu Lee
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung 402, Taiwan; (A.-T.T.); (C.-H.L.)
| | - Yi-An Chen
- College of Biotechnology and Bioresources, Da-Yeh University, 168 University Rd., Dacun, Chang-Hua 515, Taiwan; (Y.-A.C.); (J.-T.W.)
| | - Jung-Tsung Wu
- College of Biotechnology and Bioresources, Da-Yeh University, 168 University Rd., Dacun, Chang-Hua 515, Taiwan; (Y.-A.C.); (J.-T.W.)
| | - Ming-Shiun Tsai
- Department of Food Science and Biotechnology, Da-Yeh University, 168 University Rd., Dacun, Chang-Hua 515, Taiwan;
| | - Kuan-Chen Cheng
- Graduate Institute of Food Science and Technology, National Taiwan University, 1, Sec 4, Roosevelt Rd., Taipei 106, Taiwan;
- Institute of Biotechnology, National Taiwan University, 1, Sec 4, Roosevelt Rd., Taipei 106, Taiwan
- Department of Medical Research, China Medical University Hospital, Taichung 404, Taiwan
- Department of Optometry, Asia University, 500 Lioufeng Rd., Wufeng, Taichung 404, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung 402, Taiwan; (A.-T.T.); (C.-H.L.)
- Department of Medical Research, China Medical University Hospital, Taichung 404, Taiwan
| |
Collapse
|
24
|
Zhan J, Cao H, Hu T, Shen J, Wang W, Wu P, Yang G, Ho CT, Li S. Efficient Preparation of Black Tea Extract (BTE) with the High Content of Theaflavin Mono- and Digallates and the Protective Effects of BTE on CCl 4-Induced Rat Liver and Renal Injury. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5938-5947. [PMID: 34003645 DOI: 10.1021/acs.jafc.1c01851] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Theaflavins (TFs), formed by the dimerization of green tea catechins during "fermentation" to prepare black tea, possess antioxidant and anti-inflammatory effects. Reported efficacious effects of black tea (∼2% of TFs) or related products come from catechins unless TFs are assayed. The present study aimed to target the preparation of black tea extract (BTE) enriched with theaflavin mono- and digallates majorly from dry tea leaves in aqueous media versus traditional fermentation of fresh leaves. We further investigated the protective function of the produced BTE on rat liver and kidney injury induced by CCl4 and its underlying molecular mechanisms. The results showed that BTE suppressed the activation level of hepatic stellate cells (HSCs), and the secretion of collagen was induced by CCl4. The relative expression levels of TGF-β, p-ERK1/ERK1, p-ERK2/ERK2, p-Smad1/Smad1, and p-Smad2/Smad2 were reduced to 56, 68, 56, 44, and 32%, respectively, compared with those of CCl4-treated rats. Therefore, BTE enriched with TFs prevented rat hepatic fibrosis through the TGF-β/Smad/ERK signaling pathway and kidney injury by inhibiting the expression of TGF-β and proinflammatory cytokines in rats. We predict the broad application of TFs and related products because of their strong antioxidant and inhibitory effects on chronic inflammation.
Collapse
Affiliation(s)
- Jianfeng Zhan
- Hubei Key Laboratory of EFGIR, Huanggang Normal University, Huanggang, Hubei 438000, China
| | - Houjian Cao
- Jiangsu Dehe Biotechnology Company, Jiangyin, Jiangsu 214400, China
| | - Ting Hu
- Hubei Key Laboratory of EFGIR, Huanggang Normal University, Huanggang, Hubei 438000, China
| | - Junfeng Shen
- Hubei Key Laboratory of EFGIR, Huanggang Normal University, Huanggang, Hubei 438000, China
| | - Weixin Wang
- Hubei Key Laboratory of EFGIR, Huanggang Normal University, Huanggang, Hubei 438000, China
| | - Peng Wu
- Hubei Key Laboratory of EFGIR, Huanggang Normal University, Huanggang, Hubei 438000, China
| | - Guliang Yang
- National Engineering Laboratory for Rice and By-products Processing, Food Science and Engineering College, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| | - Shiming Li
- Hubei Key Laboratory of EFGIR, Huanggang Normal University, Huanggang, Hubei 438000, China
- Jiangsu Dehe Biotechnology Company, Jiangyin, Jiangsu 214400, China
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| |
Collapse
|
25
|
Žilić S, Aktağ IG, Dodig D, Gökmen V. Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals. Food Res Int 2021; 144:110352. [PMID: 34053545 DOI: 10.1016/j.foodres.2021.110352] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 03/21/2021] [Accepted: 03/23/2021] [Indexed: 11/20/2022]
Abstract
In this study, the content of Maillard reaction products from its initial, intermediate and final stage (5-hydroxymethylfurfural, α-dicarbonyl compounds, furosine, N-ε-carboxymethyllysine and N-ε-carboxyethyllysine) was measured in sweet cookies made of wholegrain flour of eight genotypes of small-grain cereals (bread wheat, durum wheat, soft wheat, hard wheat, triticale, rye, hulless barley and hulless oat) and four corn genotypes (white-, yellow- and red-colored standard seeded corn and blue-colored popping corn). Furthermore, the effect of the initial content of sugars, total proteins, free and total lysine in flour on the formation of Maillard reaction products was investigated using the principle component analysis. 3-deoxyglucosone was the predominant α-dicarbonyl compound in all cereal cookies and the highest content was measured in those made from flour of different colored corn genotypes (on average, 98.35, 151.28 and 172.85 mg/kg after baking for 7, 10 and 13 min, respectively). Heating dough at 180 °C for 7, 10 and 13 min differently affected the content of 5-hydroxymethylfurfural and α-dicarbonyl compounds in the cereal cookies. The 5-hydroxymethylfurfural content gradually increased, while a reduction in 3-deoxyglucosone content was observed in the cookies baked for 13 min except for those made from soft wheat, hulless oat, red- and blue-colored corn. After 7 min of heating, the content of furosine measured in the cereal cookies reached its maximum (from 320.9 mg/kg in yellow-colored corn-based cookies to 585.7 mg/kg in hulless oat-based cookies), while N-ε-carboxymethyllysine and N-ε-carboxyethyllysine showed the opposite trend. The highest content of advanced glycation end products was detected in cookies also made from hulless oat flour rich in proteins (16.80%) and total lysine (10670.3 mg/kg). The interrelationship analysis showed that the initial content of sugars in flour of cereals affected 5-hydroxymethylfurfural and 3-deoxyglucosone formation in the cookies. In addition, a high correlation between protein-bound Maillard reaction products in the cookies and the total proteins and the total lysine content in the flours was found.
Collapse
Affiliation(s)
- Slađana Žilić
- Maize Research Institute, Laboratory of Food Technology and Biochemistry and Breeding Department, Slobodana Bajića 1, 11185 Belgrad-Zemun, Serbia
| | - Işıl Gürsul Aktağ
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Dejan Dodig
- Maize Research Institute, Breeding Department, Slobodana Bajića 1, 11185 Belgrad-Zemun, Serbia
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
| |
Collapse
|
26
|
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.
Collapse
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;
| |
Collapse
|
27
|
Cytotoxicity of adducts formed between quercetin and methylglyoxal in PC-12 cells. Food Chem 2021; 352:129424. [PMID: 33706136 DOI: 10.1016/j.foodchem.2021.129424] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 02/07/2021] [Accepted: 02/18/2021] [Indexed: 02/06/2023]
Abstract
Quercetin (Que) or quercetin-containing food stuffs are widely incorporated in bakery foods for improving food texture and health effects, and scavenging reactive aldehydes, such as methylglyoxal (MGO) that exhibits various deleterious effects including contribution to neurodegeneration. This study aimed to investigate the cytotoxicity of the adducts formed between quercetin and MGO resulted from the incorporation of quercetin in foods. Two highly-purified adducts (Que-mono-MGO and Que-di-MGO) were found to display higher cytotoxicity than their precursor MGO and quercetin. They elevated apoptosis via upregulation of expression of apoptotic markers, including p-P38, cleaved caspase-9 and -3, and pro-apoptotic Bax. They induced mitochondrial dysfunction via decreasing mitochondrial membrane potential and increasing lactate dehydrogenase release. Moreover, they attenuated levels of p-Akt, Nrf2, NQO-1, and HO-1, proving that they induced neurodegeneration apoptosis through mitochondria-mediated signaling pathways (PI3K-Akt and Nrf2-HO-1/NQO-1). These findings indicated that the safety consequence of MGO after scavenged by polyphenols needs to be concerned.
Collapse
|
28
|
Zhang S, Ohland C, Jobin C, Sang S. Black Tea Theaflavin Detoxifies Metabolic Toxins in the Intestinal Tract of Mice. Mol Nutr Food Res 2021; 65:e2000887. [PMID: 33381889 PMCID: PMC7967262 DOI: 10.1002/mnfr.202000887] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Revised: 12/06/2020] [Indexed: 01/21/2023]
Abstract
SCOPE This study is to determine the in vivo efficacy of black tea theaflavin (TF) to detoxify two metabolic toxins, ammonia and methylglyoxal (MGO), in mice METHODS AND RESULTS: Under in vitro conditions, TF is able to react with ammonia, MGO, and hydrogen peroxide to produce its aminated, MGO conjugated, and oxidized products, respectively. In TF-treated mice, the aminated TF, the MGO conjugates of TF and aminated TF, and the oxidized TF are searched using LC-MS/MS. The results provide the first in vivo evidence that the unabsorbed TF is able to trap ammonia to form the aminated TF; furthermore, both TF and the aminated TF have the capacity to trap MGO to generate the corresponding mono-MGO conjugates. Moreover, TF is oxidized to dehydrotheaflavin, which underwent further amination in the gut. By exposing TF to germ-free (GF) mice and conventionalized mice (GF mice colonized with specific-pathogen-free microbiota), the gut microbiota is demonstrated to facilitate the amination and MGO conjugation of TF. CONCLUSION TF has the capacity to remove the endogenous metabolic toxins through oxidation, amination, and MGO conjugation in the intestinal tract, which can potentially explain why TF still generates in vivo efficacy while showing a poor systematic bioavailability.
Collapse
Affiliation(s)
- Shuwei Zhang
- Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, 500 Laureate Way, Kannapolis, North Carolina, 28081, USA
| | - Christina Ohland
- Department of Infectious Diseases and Immunology, University of Florida, Gainesville, Florida, 32611, USA
| | - Christian Jobin
- Department of Infectious Diseases and Immunology, University of Florida, Gainesville, Florida, 32611, USA
| | - Shengmin Sang
- Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, 500 Laureate Way, Kannapolis, North Carolina, 28081, USA
| |
Collapse
|
29
|
Tang Y, Zhao Y, Wang P, Sang S. Simultaneous Determination of Multiple Reactive Carbonyl Species in High Fat Diet-Induced Metabolic Disordered Mice and the Inhibitory Effects of Rosemary on Carbonyl Stress. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:1123-1131. [PMID: 33464893 DOI: 10.1021/acs.jafc.0c07748] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
As potential endogenous biomarkers, reactive carbonyl species (RCS) have gained abundant attention for monitoring oxidative and carbonyl stress. However, there is no accurate method to evaluate multiple RCS in biological samples. In this study, a 2,4-dinitrophenylhydrazine (DNPH) derivatization-based LC-MS method was developed and validated to quantitate eight RCS: malondialdehyde (MDA), acrolein (ACR), 4-hydroxy-2-nonenal (4-HNE), 4-oxo-2-nonenal (4-ONE), methylglyoxal (MGO), glyoxal (GO), 3-deoxyglucosone (3-DG), and 2-keto-d-glucose (2-Keto). Subsequently, the method was applied to assess the RCS in low fat (LF), high fat (HF), and HF plus rosemary extract (RE) diet-fed mouse samples. The quantitative results on RCS levels indicated that the HF diet significantly increased the total RCS levels in mouse urine, plasma, and kidney with an average rate of 280.69%, 153.87%, and 61.30%, respectively. The RE administration significantly inhibited the elevated RCS levels induced by the HF diet, especially for MDA, 4-ONE, 4-HNE, and 2-Keto in mouse plasma, and ACR and 2-Keto in mouse kidney. This is the first study to simultaneously measure eight RCS in biological samples and demonstrate that RE was able to eliminate the accumulation of the HF diet-induced RCS.
Collapse
Affiliation(s)
- Yao Tang
- Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, 500 Laureate Way, Kannapolis, North Carolina 28081, United States
| | - Yantao Zhao
- Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, 500 Laureate Way, Kannapolis, North Carolina 28081, United States
| | - Pei Wang
- Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, 500 Laureate Way, Kannapolis, North Carolina 28081, United States
| | - Shengmin Sang
- Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, 500 Laureate Way, Kannapolis, North Carolina 28081, United States
| |
Collapse
|
30
|
Moine E, Boukhallat M, Cia D, Jacquemot N, Guillou L, Durand T, Vercauteren J, Brabet P, Crauste C. New lipophenols prevent carbonyl and oxidative stresses involved in macular degeneration. Free Radic Biol Med 2021; 162:367-382. [PMID: 33129975 DOI: 10.1016/j.freeradbiomed.2020.10.316] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Revised: 10/22/2020] [Accepted: 10/23/2020] [Indexed: 12/17/2022]
Abstract
Dry age-related macular degeneration and Stargardt disease undergo a known toxic mechanism caused by carbonyl and oxidative stresses (COS). This is responsible for accumulation in the retinal pigment epithelium (RPE) of A2E, a main toxic pyridinium bis-retinoid lipofuscin component. Previous studies have shown that carbonyl stress in retinal cells could be reduced by an alkyl-phloroglucinol-DHA conjugate (lipophenol). Here, we performed a rational design of different families of lipophenols to conserve anti-carbonyl stress activities and improve antioxidant properties. Five synthetic pathways leading to alkyl-(poly)phenol derivatives, with phloroglucinol, resveratrol, catechin and quercetin as the main backbone, linked to poly-unsaturated fatty acid, are presented. These lipophenols were evaluated in ARPE-19 cell line for their anti-COS properties and a structure-activity relationship study is proposed. Protection of ARPE-19 cells against A2E toxicity was assessed for the four best candidates. Finally, interesting anti-COS properties of the most promising quercetin lipophenol were confirmed in primary RPE cells.
Collapse
Affiliation(s)
- Espérance Moine
- Institut des Biomolécules Max Mousseron (IBMM), Université de Montpellier, CNRS, ENSCM, Montpellier, 34093, France.
| | - Manel Boukhallat
- Institut des Biomolécules Max Mousseron (IBMM), Université de Montpellier, CNRS, ENSCM, Montpellier, 34093, France
| | - David Cia
- Laboratoire de Biophysique Neurosensorielle, UMR INSERM 1107, Facultés de Médecine et de Pharmacie, Clermont-Ferrand, 63000, France
| | - Nathalie Jacquemot
- Laboratoire de Biophysique Neurosensorielle, UMR INSERM 1107, Facultés de Médecine et de Pharmacie, Clermont-Ferrand, 63000, France
| | - Laurent Guillou
- Institut des Neurosciences de Montpellier, INSERM U1051, Université de Montpellier, Montpellier, 34091, France
| | - Thierry Durand
- Institut des Biomolécules Max Mousseron (IBMM), Université de Montpellier, CNRS, ENSCM, Montpellier, 34093, France
| | - Joseph Vercauteren
- Institut des Biomolécules Max Mousseron (IBMM), Université de Montpellier, CNRS, ENSCM, Montpellier, 34093, France
| | - Philippe Brabet
- Institut des Neurosciences de Montpellier, INSERM U1051, Université de Montpellier, Montpellier, 34091, France
| | - Céline Crauste
- Institut des Biomolécules Max Mousseron (IBMM), Université de Montpellier, CNRS, ENSCM, Montpellier, 34093, France.
| |
Collapse
|
31
|
Gao J, Sun Y, Li L, Zhou Q, Wang M. The antiglycative effect of apple flowers in fructose/glucose-BSA models and cookies. Food Chem 2020; 330:127170. [DOI: 10.1016/j.foodchem.2020.127170] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 04/20/2020] [Accepted: 05/25/2020] [Indexed: 12/28/2022]
|
32
|
Khalifa I, Sobhy R, Nawaz A, Xiaoou W, Li Z, Zou X. Cyanidin 3-rutinoside defibrillated bovine serum albumin under the glycation-promoting conditions: A study with multispectral, microstructural, and computational analysis. Int J Biol Macromol 2020; 162:1195-1203. [DOI: 10.1016/j.ijbiomac.2020.06.243] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Revised: 06/16/2020] [Accepted: 06/25/2020] [Indexed: 12/20/2022]
|
33
|
Zhou Q, Cheng KW, Xiao J, Wang M. The multifunctional roles of flavonoids against the formation of advanced glycation end products (AGEs) and AGEs-induced harmful effects. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.06.002] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
34
|
Lv Y, Feng X, Wang Y, Guan Q, Qian S, Xu X, Zhou G, Ullah N, Chen L. The gelation properties of myofibrillar proteins prepared with malondialdehyde and (-)-epigallocatechin-3-gallate. Food Chem 2020; 340:127817. [PMID: 32889199 DOI: 10.1016/j.foodchem.2020.127817] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2020] [Revised: 07/28/2020] [Accepted: 08/09/2020] [Indexed: 12/15/2022]
Abstract
Impact of malondialdehyde (MDA) and (-)-Epigallocatechin-3-gallate (EGCG) on gelling properties of myofibrillar proteins (MPs) was investigated. Addition of 6 mM MDA enhanced molecular interactions of proteins, thus the strength and elastic modulus (G') of gel were improved. EGCG addition aggravated gel quality deterioration due to further modification of MPs induced by EGCG. Addition of 12 mM MDA jeopardized gel quality according to the increasing of strength and G', but the decreasing of water-holding capacity (WHC), and the collapse of microstructure. Nevertheless, EGCG reacted with MDA forming EGCG-MDA adducts, hence improved gel quality, which was supported by the decreasing of strength, but the increasing of WHC, and the repaired microstructure of gel at 12 mM MDA. Addition of 24 mM MDA severely jeopardized gel quality, which became even worse due to EGCG addition. This work is helpful to understand the impact of MDA and polyphenols on the gel-forming capacity of MPs.
Collapse
Affiliation(s)
- Yuanqi Lv
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Xianchao Feng
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Yujing Wang
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Qinhao Guan
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Shan Qian
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Xinglian Xu
- Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Guanghong Zhou
- Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Niamat Ullah
- Department of Human Nutrition, The University of Agriculture Peshawar, Khyber Pakhtunkhwa 25000, Pakistan
| | - Lin Chen
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
| |
Collapse
|
35
|
|
36
|
Healthy eating recommendations: good for reducing dietary contribution to the body's advanced glycation/lipoxidation end products pool? Nutr Res Rev 2020; 34:48-63. [PMID: 32450931 DOI: 10.1017/s0954422420000141] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
The present review aims to give dietary recommendations to reduce the occurrence of the Maillard reaction in foods and in vivo to reduce the body's advanced glycation/lipoxidation end products (AGE/ALE) pool. A healthy diet, food reformulation and good culinary practices may be feasible for achieving the goal. A varied diet rich in fresh vegetables and fruits, non-added sugar beverages containing inhibitors of the Maillard reaction, and foods prepared by steaming and poaching as culinary techniques is recommended. Intake of supplements and novel foods with low sugars, low fats, enriched in bioactive compounds from food and waste able to modulate carbohydrate metabolism and reduce body's AGE/ALE pool is also recommended. In conclusion, the recommendations made for healthy eating by the Spanish Society of Community Nutrition (SENC) and Harvard University seem to be adequate to reduce dietary AGE/ALE, the body's AGE/ALE pool and to achieve sustainable nutrition and health.
Collapse
|
37
|
Ren X, Wang W, Bao Y, Zhu Y, Zhang Y, Lu Y, Peng Z, Zhou G. Isorhamnetin and Hispidulin from Tamarix ramosissima Inhibit 2-Amino-1-Methyl-6-Phenylimidazo[4,5- b]Pyridine (PhIP) Formation by Trapping Phenylacetaldehyde as a Key Mechanism. Foods 2020; 9:E420. [PMID: 32260060 PMCID: PMC7230572 DOI: 10.3390/foods9040420] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2020] [Revised: 03/16/2020] [Accepted: 03/18/2020] [Indexed: 11/16/2022] Open
Abstract
Tamarix has been widely used as barbecue skewers to obtain a good taste and a unique flavor of roast lamb in China. Many flavonoids have been identified from Tamarix, which is an important strategy employed to reduce the formation of heterocyclic amines (HAs) in roast meat. Isorhamnetin, hispidulin, and cirsimaritin from Tamarix ramosissima bark extract (TRE) effectively inhibit the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP), the most abundant HAs in foods, both in roast lamb patties and in chemical models. According to the results of the GC-MS analysis, TRE and the three flavonoids significantly reduced the contents of phenylacetaldehyde, an important intermediate involved in PhIP formation at three levels. A subsequent ultra performance liquid chromatography-mass spectrometry (UPLC-MS) analysis revealed that these flavonoids trapped phenylacetaldehyde by forming interaction adducts. The formation of three postulated adducts, 8-C-(E-phenylethenyl)isorhamnetin, 6-C-(E-phenylethenyl)isorhamnetin and 8-C-(E-phenylethenyl)hispidulin, in the chemical models and roast lamb patties was further confirmed by a TOF-MS/MS analysis. Our results demonstrate that TRE and the corresponding flavonoids trap phenylacetaldehyde to form adducts and thus inhibit PhIP formation, suggesting their great potential beneficial effects on human health.
Collapse
Affiliation(s)
- Xiaopu Ren
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (X.R.); (W.W.); (Y.B.); (Y.Z.); (Y.Z.); (G.Z.)
- Xinjiang Production & Construction Group Key Laboratory of Agricultural Products Processing in Xinjiang South, College of Life Science, Tarim University, Alar 843300, China
| | - Wei Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (X.R.); (W.W.); (Y.B.); (Y.Z.); (Y.Z.); (G.Z.)
| | - Yingjie Bao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (X.R.); (W.W.); (Y.B.); (Y.Z.); (Y.Z.); (G.Z.)
| | - Yuxia Zhu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (X.R.); (W.W.); (Y.B.); (Y.Z.); (Y.Z.); (G.Z.)
| | - Yawei Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (X.R.); (W.W.); (Y.B.); (Y.Z.); (Y.Z.); (G.Z.)
| | - Yaping Lu
- College of Life Science, Nanjing Agricultural University, Nanjing 210095, China;
| | - Zengqi Peng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (X.R.); (W.W.); (Y.B.); (Y.Z.); (Y.Z.); (G.Z.)
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (X.R.); (W.W.); (Y.B.); (Y.Z.); (Y.Z.); (G.Z.)
| |
Collapse
|
38
|
Inhibitory effect of phenolic compounds and plant extracts on the formation of advance glycation end products: A comprehensive review. Food Res Int 2020; 130:108933. [DOI: 10.1016/j.foodres.2019.108933] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 12/16/2019] [Accepted: 12/17/2019] [Indexed: 12/22/2022]
|
39
|
Ciesarová Z, Murkovic M, Cejpek K, Kreps F, Tobolková B, Koplík R, Belajová E, Kukurová K, Daško Ľ, Panovská Z, Revenco D, Burčová Z. Why is sea buckthorn (Hippophae rhamnoides L.) so exceptional? A review. Food Res Int 2020; 133:109170. [PMID: 32466930 DOI: 10.1016/j.foodres.2020.109170] [Citation(s) in RCA: 94] [Impact Index Per Article: 23.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 03/09/2020] [Accepted: 03/15/2020] [Indexed: 01/23/2023]
Abstract
Sea buckthorn (Hippophae L.) is a valuable, multipurpose plant extensively grown in Asia, Europe and Canada. In order to use it in the best way for products of human nutrition, it is necessary to recognize its positive aspects and to eliminate the negative ones. The exceptional value of sea buckthorn can be seen in the presence of both lipophilic antioxidants (mainly carotenoids and tocopherols) and hydrophilic antioxidants (flavonoids, tannins, phenolic acids, ascorbic acid) in remarkably high quantities. Some of the main nutrients, especially lipids of advantageous fatty acid composition, contribute to nutritional benefits of sea buckthorn products for a consumer as well. This review article focuses, besides the above mentioned compounds and vitamins, also on other important components, such as sugars, sugar derivatives, fibre, organic acids, proteins, amino acids and mineral elements. The article also deals with the effects of sea buckthorn components on the course of non-enzymatic browning of food and in vivo glycation. In addition, sensory perception of sea buckthorn and its constituents from the consumers point of view is discussed.
Collapse
Affiliation(s)
- Zuzana Ciesarová
- NPPC National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, the Slovak Republic.
| | - Michael Murkovic
- Graz University of Technology, Faculty of Technical Chemistry, Chemical and Process Engineering and Biotechnology, Institute of Biochemistry, Petersgasse 12/II, 8010 Graz, Austria
| | - Karel Cejpek
- University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Technická 5, 166 28 Praha 6, the Czech Republic
| | - František Kreps
- Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Radlinského 9, 812 37 Bratislava, the Slovak Republic
| | - Blanka Tobolková
- NPPC National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, the Slovak Republic
| | - Richard Koplík
- University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Technická 5, 166 28 Praha 6, the Czech Republic
| | - Elena Belajová
- NPPC National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, the Slovak Republic
| | - Kristína Kukurová
- NPPC National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, the Slovak Republic
| | - Ľubomír Daško
- NPPC National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, the Slovak Republic
| | - Zdenka Panovská
- University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Technická 5, 166 28 Praha 6, the Czech Republic
| | - Diomid Revenco
- University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Technická 5, 166 28 Praha 6, the Czech Republic
| | - Zuzana Burčová
- Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Radlinského 9, 812 37 Bratislava, the Slovak Republic
| |
Collapse
|
40
|
Perrone L, Sampaolo S, Melone MAB. Bioactive Phenolic Compounds in the Modulation of Central and Peripheral Nervous System Cancers: Facts and Misdeeds. Cancers (Basel) 2020; 12:cancers12020454. [PMID: 32075265 PMCID: PMC7072310 DOI: 10.3390/cancers12020454] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 02/11/2020] [Accepted: 02/12/2020] [Indexed: 02/07/2023] Open
Abstract
Efficacious therapies are not available for the cure of both gliomas and glioneuronal tumors, which represent the most numerous and heterogeneous primary cancers of the central nervous system (CNS), and for neoplasms of the peripheral nervous system (PNS), which can be divided into benign tumors, mainly represented by schwannomas and neurofibromas, and malignant tumors of the peripheral nerve sheath (MPNST). Increased cellular oxidative stress and other metabolic aspects have been reported as potential etiologies in the nervous system tumors. Thus polyphenols have been tested as effective natural compounds likely useful for the prevention and therapy of this group of neoplasms, because of their antioxidant and anti-inflammatory activity. However, polyphenols show poor intestinal absorption due to individual intestinal microbiota content, poor bioavailability, and difficulty in passing the blood-brain barrier (BBB). Recently, polymeric nanoparticle-based polyphenol delivery improved their gastrointestinal absorption, their bioavailability, and entry into defined target organs. Herein, we summarize recent findings about the primary polyphenols employed for nervous system tumor prevention and treatment. We describe the limitations of their application in clinical practice and the new strategies aimed at enhancing their bioavailability and targeted delivery.
Collapse
Affiliation(s)
- Lorena Perrone
- Department of Advanced Medical and Surgical Sciences, 2nd Division of Neurology, Center for Rare Diseases and InterUniversity Center for Research in Neurosciences, University of Campania “Luigi Vanvitelli”, Via Sergio Pansini, 5 80131 Naples, Italy; (L.P.); (S.S.)
- Department of Chemistry and Biology, University Grenoble Alpes, 38400 Saint-Martin-d’Hères, France
| | - Simone Sampaolo
- Department of Advanced Medical and Surgical Sciences, 2nd Division of Neurology, Center for Rare Diseases and InterUniversity Center for Research in Neurosciences, University of Campania “Luigi Vanvitelli”, Via Sergio Pansini, 5 80131 Naples, Italy; (L.P.); (S.S.)
| | - Mariarosa Anna Beatrice Melone
- Department of Advanced Medical and Surgical Sciences, 2nd Division of Neurology, Center for Rare Diseases and InterUniversity Center for Research in Neurosciences, University of Campania “Luigi Vanvitelli”, Via Sergio Pansini, 5 80131 Naples, Italy; (L.P.); (S.S.)
- Sbarro Institute for Cancer Research and Molecular Medicine, Department of Biology, Temple University, BioLife Building (015-00)1900 North 12th Street, Philadelphia, PA 19122-6078, USA
- Correspondence:
| |
Collapse
|
41
|
|
42
|
Khalifa I, Xia D, Dutta K, Peng J, Jia Y, Li C. Mulberry anthocyanins exert anti-AGEs effects by selectively trapping glyoxal and structural-dependently blocking the lysyl residues of β-lactoglobulins. Bioorg Chem 2020; 96:103615. [PMID: 32007726 DOI: 10.1016/j.bioorg.2020.103615] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Revised: 12/23/2019] [Accepted: 01/21/2020] [Indexed: 02/09/2023]
Abstract
Advanced glycation end-products (AGEs), which instigate many disorders, are mostly mediated by dicarbonyl rearrangements. We studied the corresponding mechanisms of the anti-glycation effects of two anthocyanins purified from mulberry fruits, namely cyanidin 3-glucoside (C3G) and cyanidin 3-rutinoside (C3R), on glycated β-lactoglobulins (β-Lg). Both mulberry anthocyanins (MAs) inhibited the AGEs-formation in a dose-dependent manner, but the effect of C3R was significantly stronger than that of C3G (p < 0.05). MAs inhibited AGEs-formation by selectively trapping dicarbonyls, especially glyoxal. The UPLC-ESI-Q-TOF-MS results characterized that C3R formed mono- and di-glyoxal adducts, where C3G only created di-glyoxal adducts. Additionally, C3R could directly interact with some of the glycation sites of β-Lg. Overall, GO-trapping and β-Lg-MAs covalent/noncovalent binding are disclosed as the key mechanisms of the anti-AGEs activity of MAs on β-Lg, which could be valorised as effectual AGEs inhibitors in proteins-rich matrices.
Collapse
Affiliation(s)
- Ibrahim Khalifa
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Food Technology Department, Faculty of Agriculture, 13736 Moshtohor, Benha University, Egypt
| | - Du Xia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Kunal Dutta
- Microbiology and Immunology Laboratory, Department of Human Physiology with Community Health, Vidyasagar University, Midnapore 721102, West Bengal, India
| | - Jinmeng Peng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yangyang Jia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China.
| |
Collapse
|
43
|
The noncovalent conjugations of bovine serum albumin with three structurally different phytosterols exerted antiglycation effects: A study with AGEs-inhibition, multispectral, and docking investigations. Bioorg Chem 2020; 94:103478. [DOI: 10.1016/j.bioorg.2019.103478] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 10/27/2019] [Accepted: 11/24/2019] [Indexed: 11/15/2022]
|
44
|
Boisard S, Shahali Y, Aumond M, Derbré S, Blanchard P, Dadar M, Le Ray A, Richomme P. Anti‐AGE activity of poplar‐type propolis: mechanism of action of main phenolic compounds. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14284] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Séverine Boisard
- EA 921 SONAS/SFR 4207 QUASAV University of Angers 42 rue Georges Morel Beaucouzé 49070 France
| | - Youcef Shahali
- Razi Serum and Vaccine Research Institute Agricultural Research, Education and Extension Organization (AREEO) Karaj 31975/148 Iran
| | - Marie‐Christine Aumond
- EA 921 SONAS/SFR 4207 QUASAV University of Angers 42 rue Georges Morel Beaucouzé 49070 France
| | - Séverine Derbré
- EA 921 SONAS/SFR 4207 QUASAV University of Angers 42 rue Georges Morel Beaucouzé 49070 France
| | - Patricia Blanchard
- EA 921 SONAS/SFR 4207 QUASAV University of Angers 42 rue Georges Morel Beaucouzé 49070 France
| | - Maryam Dadar
- Razi Serum and Vaccine Research Institute Agricultural Research, Education and Extension Organization (AREEO) Karaj 31975/148 Iran
| | - Anne‐Marie Le Ray
- EA 921 SONAS/SFR 4207 QUASAV University of Angers 42 rue Georges Morel Beaucouzé 49070 France
| | - Pascal Richomme
- EA 921 SONAS/SFR 4207 QUASAV University of Angers 42 rue Georges Morel Beaucouzé 49070 France
| |
Collapse
|
45
|
Zhu H, Poojary MM, Andersen ML, Lund MN. Effect of pH on the reaction between naringenin and methylglyoxal: A kinetic study. Food Chem 2019; 298:125086. [PMID: 31272050 DOI: 10.1016/j.foodchem.2019.125086] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2019] [Revised: 06/24/2019] [Accepted: 06/26/2019] [Indexed: 11/19/2022]
Abstract
Methylglyoxal (MGO) is a highly reactive ɑ-dicarbonyl compound that may adversely impact food quality and human health by modifying proteins. The kinetics of the reaction of naringenin with MGO was studied at pH 6-8 and 37 °C by UV-Vis spectrophotometry and reaction products were characterized by liquid chromatography-mass spectrometry (LC-MS/MS). The apparent second order rate constant (k2) increased at pH above the lowest pKa value of naringenin, indicating deprotonated naringenin as the main reactant. A Lederer-Manasse type reaction mechanism is suggested, with dehydration of the MGO-dihydrate as a rate determining step. The quantitative data obtained in the present study was used to simulate the competitive reaction between MGO and nucleophilic amino acid residues (Lys, Arg and Cys) and naringenin in milk. It is predicted that naringenin will be able to efficiently trap MGO during storage of milk, although the reversible trapping of MGO by Cys residues is initially kinetically favourable.
Collapse
Affiliation(s)
- Hongkai Zhu
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Mahesha M Poojary
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Mogens L Andersen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Marianne N Lund
- Department of Food Science, Faculty of 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, Copenhagen N, 2200 Denmark.
| |
Collapse
|
46
|
Anti-Inflammatory Effect of an Apigenin-Maillard Reaction Product in Macrophages and Macrophage-Endothelial Cocultures. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2019; 2019:9026456. [PMID: 31223429 PMCID: PMC6541947 DOI: 10.1155/2019/9026456] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Revised: 03/25/2019] [Accepted: 04/21/2019] [Indexed: 12/11/2022]
Abstract
Chronic inflammation is involved in the progression of various diseases, while dietary flavonoids are reported to possess antioxidative and anti-inflammatory properties against age-related diseases. Previously, an apigenin-Maillard reaction product, dimethylglyoxal apigenin (DMA), was identified by us and demonstrated to be antioxidative. In this study, we investigated the inhibitory effect of DMA on advanced glycation end product- (AGE-) induced inflammation in macrophages and macrophage-endothelial cocultures. Results showed that DMA remarkably inhibited the mRNA and protein expression of receptor for AGEs (RAGE), thereby inhibiting the production of ROS and proinflammatory cytokines, including tumor necrosis factor- (TNF-) α, interleukin (IL) 1, IL 6, and monocyte chemoattractant protein- (MCP-) 1 in RAW 264.7 cells. In the coculture system which was performed in the Boyden chamber, macrophage infiltration and adhesion to endothelial cells were significantly suppressed by DMA. Further study indicated that DMA decreased AGE-evoked IL 6 and MCP-1 secretion, which might be achieved through RAGE and its downstream-regulated transforming growth factor- (TGF-) β1 and intercellular adhesion molecule (ICAM) 1 expression in the coculture system. In conclusion, our study demonstrates that DMA, a thermally induced compound, has anti-inflammatory activity in both macrophages and macrophage-endothelial cocultures, offering a promising approach for slowing down the development of chronic diseases.
Collapse
|
47
|
Meng Q, Li S, Huang J, Wei CC, Wan X, Sang S, Ho CT. Importance of the Nucleophilic Property of Tea Polyphenols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5379-5383. [PMID: 30406649 DOI: 10.1021/acs.jafc.8b05917] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Tea is the second most popular beverage in the world after water. Vast accumulative evidence attest that tea consumption may promote human health, such as antioxidant, anti-obesity, and anticancer activities. Therefore, tea phytochemicals have drawn exceeding attention from researchers in structure confirmation, formation mechanism, component clarification, and bioactivity screening of interested constituents. Particularly, most investigations of chemical or biochemical reactions of catechins have concentrated on the B ring of the C6-C3-C6 skeleton. Hence, in this perspective, we reviewed the profound findings of the carbon-carbon (C-C) connection from the unambiguous characterization of novel A-ring addition derivatives of tea catechins, including catechin-carbonyl and catechin-theanine conjugates and the C-C formation mechanisms, and offered our view of the potential effects of catechin-carbonyl interactions on flavor generation and bioactive action in tea.
Collapse
Affiliation(s)
- Qing Meng
- Department of Tea Science , Southwest University , Chongqing 400715 , People's Republic of China
| | - Shiming Li
- Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources , Huanggang Normal University , Huanggang , Hubei 438000 , People's Republic of China
| | - Junqing Huang
- Department of Food Science , Rutgers, The State University of New Jersey , New Brunswick , New Jersey 08901 , United States
- School of Traditional Chinese Medicine , Jinan University , Guangzhou , Guangdong 510632 , People's Republic of China
| | - Chia-Cheng Wei
- Department of Food Science , Rutgers, The State University of New Jersey , New Brunswick , New Jersey 08901 , United States
- Institute of Food Safety and Health, College of Public Health , National Taiwan University , Taipei 10051 , Taiwan
| | | | - Shengmin Sang
- Laboratory for Functional Foods and Human Nutrition, Center for Excellence in Post-Harvest Technologies , North Carolina Agricultural and Technical State University , North Carolina Research Campus, Kannapolis , North Carolina 28080 , United States
| | - Chi-Tang Ho
- Department of Food Science , Rutgers, The State University of New Jersey , New Brunswick , New Jersey 08901 , United States
| |
Collapse
|
48
|
Li D, Wang Y, Zhang Z, Wan X, Ho CT. Introduction to the International Symposium on Chemistry, Flavor, and Health Effects of Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5303-5305. [PMID: 30803228 DOI: 10.1021/acs.jafc.9b00719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
A symposium entitled "Chemistry, Flavor, and Health Effects of Tea" was held at the 256th American Chemical Society (ACS) Meeting in August 2018 in Boston, MA, U.S.A., and was sponsored by the ACS Division of Agricultural and Food Chemistry and the International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, China. The purpose of the symposium was to bring together the leading tea researchers throughout the world to discuss the current state of knowledge as well as research needs with respect to chemistry and health beneficial properties of tea. Speakers from North America, Europe, and Asia delivered a total of 35 oral presentations. The presentations covered such diverse topics as polyphenol chemistry and flavor chemistry of tea, metabolomics application to identify the changes of phytochemical composition during processing, and health beneficial effects of drinking tea. This paper is intended to provide a brief summary of the presentations.
Collapse
Affiliation(s)
- Daxiang Li
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , People's Republic of China
| | - Yu Wang
- Citrus Research and Education Center , University of Florida , 700 Experiment Station Road , Lake Alfred , Florida 33850 , United States
| | - Zhengzhu Zhang
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , People's Republic of China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , People's Republic of China
| | - Chi-Tang Ho
- International Joint Laboratory on Tea Chemistry and Health Effects , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , People's Republic of China
- Department of Food Science , Rutgers, The State University of New Jersey , New Brunswick , New Jersey 08901 , United States
| |
Collapse
|
49
|
Zhou Q, Gong J, Wang M. Phloretin and its methylglyoxal adduct: Implications against advanced glycation end products-induced inflammation in endothelial cells. Food Chem Toxicol 2019; 129:291-300. [PMID: 31059746 DOI: 10.1016/j.fct.2019.05.004] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 04/22/2019] [Accepted: 05/03/2019] [Indexed: 12/11/2022]
Abstract
Methylglyoxal (MGO), a cytotoxic factor, reacts irreversibly with the side chains of lysine, cysteine, and arginine residues in proteins to form advanced glycation end products (AGEs) which might be a major pathological factor associated with diabetic complications. Thus, it is necessary to prevent or alleviate such diseases through inhibiting the formation of AGEs or lowering these AGEs-induced cellular damages. Based on our previous work, it was known that phloretin, an apple polyphenol, can inhibit the formation of AGEs under simulated physiological conditions. In this study, we found that phloretin prevented the formation of AGEs through trapping MGO in human umbilical endothelial cells (HUVECs). The phloretin-MGO adducts were analyzed in PBS and HUVECs. Surprisingly, only 1 MGO-phloretin adduct was detected in HUVECs, which was formed within 0.5 h and metabolized eventually within 24 h. The specific phloretin-MGO adduct was synthesized and identified by MS and NMR analysis. Its anti-inflammatory effect against AGEs was further investigated together with the parent compound, phloretin, which was proved to be through RAGE/p38 MAPK/NF-κB signaling pathway. Taken together, our data indicated the positive role of phloretin-MGO adduct on phloretin's protective effects, which might offer a new insight into the action mechanism of polyphenols against AGEs-induced damages.
Collapse
Affiliation(s)
- Qian Zhou
- School of Biological Sciences, The University of Hong Kong, Hong Kong, China
| | - Jun Gong
- Faculty of Health Sciences, University of Macau, Macau, China
| | - Mingfu Wang
- School of Biological Sciences, The University of Hong Kong, Hong Kong, China.
| |
Collapse
|
50
|
Zhao Y, Wang P, Sang S. Dietary Genistein Inhibits Methylglyoxal-Induced Advanced Glycation End Product Formation in Mice Fed a High-Fat Diet. J Nutr 2019; 149:776-787. [PMID: 31050753 DOI: 10.1093/jn/nxz017] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2018] [Revised: 08/27/2018] [Accepted: 01/23/2019] [Indexed: 11/12/2022] Open
Abstract
BACKGROUND Methylglyoxal (MGO), an important precursor of advanced glycation end products (AGEs), circulates at high concentrations in diabetic patients' blood and plays an important role in the pathogenesis of diabetes and other chronic diseases. OBJECTIVES The aim of this study was to determine whether dietary genistein can prevent indicators of metabolic syndrome (MetS) induced by a very-high-fat (VHF) diet or a high-fat (HF) diet plus exogenous MGO, and the accumulation of MGO and AGEs in mice. METHODS Male, 6-wk-old C57BL/6J mice (n = 15) were fed a low-fat (LF) diet (10% fat energy) or a VHF diet (60% fat energy) alone or including 0.25% genistein (VHF-G) for 16 wk in study 1. In study 2, 75 similar mice were fed the LF diet (LF) or the HF diet alone (HF) or in combination with up to 0.2% MGO in water (HFM) and 0.067% (HFM-GL) or 0.2% (HFM-GH) dietary genistein for 18 wk. Anthropometric and metabolic data were obtained in both studies to determine the effects of MGO and genistein on variables indicative of MetS. RESULTS Body weight gain, fat deposits, dyslipidemia, hyperglycemia, and fatty liver were ameliorated by dietary genistein in both studies. The plasma MGO concentration in VHF-G mice was 52% lower than that in VHF mice. Moreover, the AGE concentrations in plasma, liver, and kidney of VHF-G mice were 73%, 52%, and 49%, respectively, lower than in the VHF group (study 1). Similarly, the concentrations of plasma MGO and AGE in plasma, liver, and kidney of HFM-GH mice were 33.5%, 49%, 69%, and 54% lower than in HFM mice (study 2). Genistein inhibited AGE formation by trapping MGO to form adducts and upregulating the expressions of glyoxalase I and II and aldose reductase in liver and kidney to detoxify MGO in both studies. CONCLUSIONS Our data demonstrate for the first time that genistein significantly lowers MGO and AGE concentrations in 2 mouse MetS models via multiple pathways.
Collapse
Affiliation(s)
- Yantao Zhao
- Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, Kannapolis, NC
| | - Pei Wang
- Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, Kannapolis, NC
| | - Shengmin Sang
- Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, Kannapolis, NC
| |
Collapse
|