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Vissamsetti N, Simon-Collins M, Lin S, Bandyopadhyay S, Kuriyan R, Sybesma W, Tomé D. Local Sources of Protein in Low- and Middle-Income Countries: How to Improve the Protein Quality? Curr Dev Nutr 2024; 8:102049. [PMID: 38476722 PMCID: PMC10926142 DOI: 10.1016/j.cdnut.2023.102049] [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: 06/11/2023] [Revised: 11/18/2023] [Accepted: 11/26/2023] [Indexed: 03/14/2024] Open
Abstract
Protein inadequacy is a major contributor to nutritional deficiencies and adverse health outcomes of populations in low- and middle-income countries (LMICs). People in LMICs often consume a diet predominantly based on staple crops, such as cereals or starches, and derive most of their daily protein intakes from these sources. However, plant-based sources of protein often contain low levels of indispensable amino acids (IAAs). Inadequate intake of IAA in comparison with daily requirements is a limiting factor that results in protein deficiency, consequently in the long-term stunting and wasting. In addition, plant-based sources contain factors such as antinutrients that can diminish protein digestion and absorption. This review describes factors that affect protein quality, reviews dietary patterns of populations in LMICs and discusses traditional and novel small- and large-scale techniques that can improve the quality of plant protein sources for enhanced protein bioavailability and digestibility as an approach to tackle malnutrition in LMICs. The more accessible small-scale food-processing techniques that can be implemented at home in LMICs include soaking, cooking, and germination, whereas many large-scale techniques must be implemented on an industrial level such as autoclaving and extrusion. Limitations and considerations to implement those techniques locally in LMICs are discussed. For instance, at-home processing techniques can cause loss of nutrients and contamination, whereas limitations with larger scale techniques include high energy requirements, costs, and safety considerations. This review suggests that combining these small- and large-scale approaches could improve the quality of local sources of proteins, and thereby address adverse health outcomes, particularly in vulnerable population groups such as children, adolescents, elderly, and pregnant and lactating women.
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Affiliation(s)
- Nitya Vissamsetti
- Department of Biochemistry and Molecular Biology and Center for Physics of Evolving Systems, University of Chicago, Chicago, IL, United States
| | - Mackenzie Simon-Collins
- Division of Reproductive Sciences and Women’s Health Research, Department of Gynecology and Obstetrics, Johns Hopkins University School of Medicine, Baltimore, MD, United States
| | - Sheryl Lin
- Department of Biology, Johns Hopkins University, Baltimore, MD, United States
| | - Sulagna Bandyopadhyay
- Division of Nutrition, St. John's Research Institute, St. John's National Academy of Health Sciences, Bangalore, India
| | - Rebecca Kuriyan
- Division of Nutrition, St. John's Research Institute, St. John's National Academy of Health Sciences, Bangalore, India
| | | | - Daniel Tomé
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Paris, France
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Hemetsberger F, Zwirzitz B, Yacoubi N, Kneifel W, Schedle K, Domig KJ. Effect of Two Soybean Varieties Treated with Different Heat Intensities on Ileal and Caecal Microbiota in Broiler Chickens. Animals (Basel) 2022; 12:ani12091109. [PMID: 35565536 PMCID: PMC9103914 DOI: 10.3390/ani12091109] [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: 03/11/2022] [Revised: 04/21/2022] [Accepted: 04/22/2022] [Indexed: 01/25/2023] Open
Abstract
Simple Summary Soybeans are an essential part of today’s poultry nutrition diets because of their high protein content and quality. To ensure optimum digestibility in monogastric animals, soybeans need to be thermally processed. As required heat intensities depend on individual soybean properties, the emergence of highly heterogenic soybean batches is a challenge for adequate processing conditions. Molecular changes occurring during heat treatment can alter the microbial communities colonizing the animals’ guts. Gut microbiota is of great importance for both its host animal’s performance and health. To investigate the effect of heat treatment and soybean variety on the chickens’ microbiota, two soybean varieties were selected, treated at two different heat intensities and subjected to a feeding trial. DNA was then extracted and sequenced to identify different bacterial populations in the digesta of certain gut sections. Results showed that both the soybean variety and the applied heat treatment affected the abundance of certain bacterial species in the gut of chickens, but no effect on the taxonomy level of family or genus appeared. This underlines the sensitivity and reactivity of the highly complex microbial community to apparently small dietary differences. Abstract Soybean products are of high importance for the protein supply of poultry. Heat treatment of soybeans is essential to ensure optimal digestibility because of intrinsic antinutritive factors typical for this feed category. However, excessive treatment promotes the Maillard reaction and reduces protein digestibility. Furthermore, Europe’s efforts are to decrease dependence on imports of soybean products and enlarge local production. This process will include an increase in the variability of soybean batches, posing great challenges to adequate processing conditions. Intrinsic soybean properties plus heat treatment intensity might be able to modulate the gut microbiota, which is of crucial importance for an animal’s health and performance. To assess the influence of heat treatment and soybean variety on gut microbiota, 2 soybean cakes from 2 varieties were processed at 110 °C or 120 °C and subsequently fed to 336 one-day-old broiler chickens. After 36 days, the animals were slaughtered, and the digesta of the ileum and caecum was collected. Next, 16S rRNA amplicon sequencing of the extracted DNA revealed a high discrepancy between gut sections, but there were no differences between male and female birds. Significant differences attributed to the different soybean varieties and heat intensity were detected for certain bacterial taxa. However, no effect on specific families or genera appeared. In conclusion, the results indicated the potential of processing conditions and soybean variety as microbiota-modulating factors.
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Affiliation(s)
- Florian Hemetsberger
- Department of Food Science and Technology, Institute of Food Science, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria; (F.H.); (B.Z.); (W.K.)
- Department of Agrobiotechnology, Institute of Animal Nutrition, Livestock Products and Nutrition Physiology, University of Natural Resources and Life Sciences Vienna, Muthgasse 11, 1190 Vienna, Austria;
| | - Benjamin Zwirzitz
- Department of Food Science and Technology, Institute of Food Science, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria; (F.H.); (B.Z.); (W.K.)
| | | | - Wolfgang Kneifel
- Department of Food Science and Technology, Institute of Food Science, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria; (F.H.); (B.Z.); (W.K.)
| | - Karl Schedle
- Department of Agrobiotechnology, Institute of Animal Nutrition, Livestock Products and Nutrition Physiology, University of Natural Resources and Life Sciences Vienna, Muthgasse 11, 1190 Vienna, Austria;
| | - Konrad J. Domig
- Department of Food Science and Technology, Institute of Food Science, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria; (F.H.); (B.Z.); (W.K.)
- Correspondence:
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Xiang J, Liu F, Wang B, Chen L, Liu W, Tan S. A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies. Foods 2021; 10:foods10091998. [PMID: 34574107 PMCID: PMC8472807 DOI: 10.3390/foods10091998] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/17/2021] [Accepted: 08/20/2021] [Indexed: 01/13/2023] Open
Abstract
Milk has two main components that have high nutritional value—milk protein (casein and whey protein), and lactose. These components are extensively used in various areas, especially in food, i.e., as sweeteners, stabilizers, functional food ingredients, nutritional fortifiers, etc. Non-enzymatic browning refers to a series of chemical reactions between sugars and proteins that make food more appetizing. Non-enzymatic browning reactions include degradation of ascorbic acid, lipid peroxidation, caramel reaction, and the Maillard reaction (MR). The MR, as one of the four non-enzymatic browning reactions, has been well studied and utilized in food fields. Milk protein and lactose, as two main components of milk, have high chemical activities; they are used as reactants to participate in the MR, generating Maillard reaction products (MRPs). The MR involves a condensation reaction between carbonyl groups of various sugars and amino groups of amino acids/proteins. These MRPs have different applications in various areas, including food flavor, food oxidation resistance, drug carriers, etc. This work presents the positive and negative effects of the MR, based on the two main components of milk, used in food and medicine, as well as avoidance approaches to prevent the occurrence of negative effects.
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Jiang S, Feng X, Zhang F, Wang R, Zeng M. Effects of cooking methods on the Maillard reaction products, digestibility, and mineral bioaccessibility of Pacific oysters (Crassostrea gigas). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110943] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Iron and Advanced Glycation End Products: Emerging Role of Iron in Androgen Deficiency in Obesity. Antioxidants (Basel) 2020; 9:antiox9030261. [PMID: 32235809 PMCID: PMC7139764 DOI: 10.3390/antiox9030261] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 03/11/2020] [Accepted: 03/20/2020] [Indexed: 12/27/2022] Open
Abstract
The literature suggests a bidirectional relationship between testosterone (T) and iron, but mechanisms underlying this relationship remain unclear. We investigated effects of iron on advanced glycation end products (AGEs) in obesity-related androgen deficiency. In total, 111 men were recruited, and iron biomarkers and N(ɛ)-(carboxymethyl)lysine (CML) were measured. In an animal study, rats were fed a 50% high-fat diet (HFD) with (0.25, 1, and 2 g ferric iron/kg diet) or without ferric citrate for 12 weeks. Obese rats supplemented with >1 g iron/kg diet had decreased testicular total T compared to HFD alone. Immunohistochemical staining showed that >1 g of ferric iron increased iron and AGE retention in testicular interstitial tissues, which is associated with increased expression of the receptor for AGEs (RAGE), tumor necrosis factor-α, and nitric oxide. Compared with normal weight, overweight/obese men had lower T levels and higher rates of hypogonadism (19% vs. 11.3%) and iron overload (29.8% vs.15.9%). A correlation analysis showed serum total T was positively correlated with transferrin saturation (r = 0.242, p = 0.007) and cathepsin D (r = 0.330, p = 0.001), but negatively correlated with red blood cell aggregation (r = −0.419, p<0.0001) and CML (r = −0.209, p < 0.05). In conclusion, AGEs may partially explain the underlying relationship between dysregulated iron and T deficiency.
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El Kamari V, Thomas A, Shan L, Sattar A, Monnier V, Howell SK, Beisswenger PJ, McComsey GA. Advanced Glycation End Products Are Associated With Inflammation and Endothelial Dysfunction in HIV. J Acquir Immune Defic Syndr 2019; 81:e55-e62. [PMID: 31095008 DOI: 10.1097/qai.0000000000002030] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
OBJECTIVE To compare levels of advanced glycation end products (AGEs) between HIV-infected patients and uninfected controls and assess the relationship between AGEs, HIV, inflammation, and endothelial dysfunction. DESIGN Cross-sectional study involving 90 individuals (68 HIV+ and 22 healthy controls matched by age and sex). METHODS AGE levels were assessed using 3 different modalities: free AGEs were measured in the serum, skin autofluorescence (AF) was determined with a noninvasive reader, and dietary AGEs were estimated using 24-hour dietary recalls. Markers of inflammation, immune activation, and endothelial dysfunction were also measured. Wilcoxon rank-sum and χ tests were used to compare AGEs between groups. Spearman correlations were used to explore relationships between variables while adjusting for different covariates. RESULTS Overall, 71% were men and 68% were African American, with a median age of 53 years. Among HIV-infected individuals, all participants were on antiretroviral therapy by design, and most participants (78%) had an undetectable HIV-1 RNA level (≤20 copies/mL). Skin AF and serum AGEs were significantly higher in HIV-infected participants compared with uninfected controls (P < 0.01), whereas no differences in dietary AGEs were found between groups (P = 0.2). In the HIV-infected group, but not in controls, skin AF and circulating AGEs were significantly associated with inflammatory and oxidative markers, and with markers of endothelial dysfunction. CONCLUSIONS These results suggest intrinsic production of AGE in HIV-infected individuals. The relationship between serum/skin AGE and inflammatory, oxidative, and cardiovascular markers highlights the potential implications of AGEs in chronic inflammation and endothelial dysfunction in HIV, suggesting a new potential target for HIV-associated heightened inflammation and cardiovascular risk.
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Affiliation(s)
- Vanessa El Kamari
- Case Western Reserve University, Cleveland, OH
- University Hospitals Cleveland Medical Center, Cleveland, OH
| | - Alicia Thomas
- University Hospitals Cleveland Medical Center, Cleveland, OH
| | | | | | | | - Scott K Howell
- Geisel School of Medicine at Dartmouth, Prevent AGE Healthcare LLC, Lebanon, NH
| | - Paul J Beisswenger
- Geisel School of Medicine at Dartmouth, Prevent AGE Healthcare LLC, Lebanon, NH
| | - Grace A McComsey
- Case Western Reserve University, Cleveland, OH
- University Hospitals Cleveland Medical Center, Cleveland, OH
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ALjahdali N, Carbonero F. Impact of Maillard reaction products on nutrition and health: Current knowledge and need to understand their fate in the human digestive system. Crit Rev Food Sci Nutr 2017; 59:474-487. [DOI: 10.1080/10408398.2017.1378865] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Nesreen ALjahdali
- Cell and Molecular Biology Program, University of Arkansas, Fayetteville, AR, USA
| | - Franck Carbonero
- Cell and Molecular Biology Program, University of Arkansas, Fayetteville, AR, USA
- Department of Food Science, University of Arkansas, Fayetteville, AR, USA
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de la Cueva SP, Seiquer I, Mesías M, Rufián-Henares JÁ, Delgado-Andrade C. Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells. Foods 2017; 6:E5. [PMID: 28231083 PMCID: PMC5296674 DOI: 10.3390/foods6010005] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2016] [Revised: 12/19/2016] [Accepted: 01/05/2017] [Indexed: 12/16/2022] Open
Abstract
Bread crust is one of the major contributors to the intake of Maillard reaction products (MRP). MRP improve the organoleptic properties of foods and can provide biological actions such as antioxidant properties. The transport and availability of Amadori compounds (measured as furosine) and hydroxymethylfurfural (HMF)-early and intermediary MRP-from enzymatically digested bread crust (BC) and from its soluble low-molecular weight (LMW) and high-molecular weight (HMW) fractions were investigated in the Caco-2 cell line. The absorption of the early and final MRP pool was tested by measuring the absorbance recovery (280 and 420 nm). The ability of soluble BC or its fractions to lessen the production of reactive oxygen species (ROS) was examined. Amadori compounds (furosine) were transported across Caco-2 cell monolayers from the soluble BC in percentages ranging between 40% and 56%; the lower amount of the compound supplied, the higher transport rate. However, HMF transport rate (35%) was unaffected by the initial amount of the compound. Amadori compounds and HMF contained in the LMW fraction were more efficiently transported than those present in the HMW fraction, suggesting improved absorption when supplied as free forms or linked to LMW compounds. Absorbance recovery at 280 nm was higher from the LMW fraction, whereas higher recovery was detected for the HMW fraction at 420 nm. The digested BC-but not its isolated fractions-was able to significantly reduce ROS production at basal conditions and after subjecting cells to an oxidant. A clear positive action of BC on the antioxidant defence is manifested, seemingly attributable to the combined presence of soluble LMW and HMW products.
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Affiliation(s)
- Silvia Pastoriza de la Cueva
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus Universitario de Cartuja, 18071 Granada, Spain.
| | - Isabel Seiquer
- Department of Physiology and Biochemistry of Animal Nutrition (EEZ-CSIC), Camino del Jueves, 18100 Granada, Spain.
| | - Marta Mesías
- Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, 28040 Madrid, Spain.
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, 18071 Granada, Spain.
| | - Cristina Delgado-Andrade
- Department of Physiology and Biochemistry of Animal Nutrition (EEZ-CSIC), Camino del Jueves, 18100 Granada, Spain.
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Roncero-Ramos I, Pastoriza S, Navarro MP, Delgado-Andrade C. Assessing the effects of model Maillard compound intake on iron, copper and zinc retention and tissue delivery in adult rats. Food Funct 2016; 7:164-70. [PMID: 26593232 DOI: 10.1039/c5fo00790a] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The behaviour of dietary Maillard reaction compounds (MRP) as metal chelating polymers can alter mineral absorption and/or retention. Our aim in this study was to analyse the long-term effects of the consumption of model MRP from glucose-lysine heated for 90 min at 150 °C (GL) on iron, copper and zinc whole-body retention and tissue delivery. For 88 days, weaning rats were fed a Control diet or one containing 3% GL, until reaching the adult stage. During the experimental period a mineral balance was conducted to investigate the mineral retention. At day 88, the animals were sacrificed, blood was drawn for haemoglobin determination and some organs were removed. Copper and zinc balances were unaffected (Cu: 450 vs. 375 μg; Zn: 6.7 vs. 6.2 mg for Control and GL groups, respectively) and no change was observed in whole-body delivery. Iron retention, too, was unaltered (11.2 mg for Control and GL groups) but due to the tendency toward decreased body weight in the GL group (248 vs. 233 g for the Control and GL groups), whole-body iron concentration was 13% higher in the GL group than in the Control group. Absorbed iron accumulated particularly in the liver (144 vs. 190 μg g(-1) for the Control and GL groups), thus reducing haemoglobin levels. The long-term intake of MRP induced iron accumulation in the body but this did not result in enhanced iron functionality, since the haemoglobin concentration declined. Taking into account the findings of our research group's studies of young and adult rats, we now corroborate the hypothesis that the negative effect of GL MRP consumption on iron functionality takes place regardless of the animals' stage of life.
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Affiliation(s)
- Irene Roncero-Ramos
- Department of Physiology and Biochemistry of Animal Nutrition, Estación Experimental del Zaidín, CSIC, 18100, Armilla, Granada, Spain.
| | - Silvia Pastoriza
- Department of Physiology and Biochemistry of Animal Nutrition, Estación Experimental del Zaidín, CSIC, 18100, Armilla, Granada, Spain.
| | - M Pilar Navarro
- Department of Physiology and Biochemistry of Animal Nutrition, Estación Experimental del Zaidín, CSIC, 18100, Armilla, Granada, Spain.
| | - Cristina Delgado-Andrade
- Department of Physiology and Biochemistry of Animal Nutrition, Estación Experimental del Zaidín, CSIC, 18100, Armilla, Granada, Spain.
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Study of composition of espresso coffee prepared from various roast degrees of Coffea arabica L. coffee beans. Food Chem 2016; 199:727-35. [DOI: 10.1016/j.foodchem.2015.12.080] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2015] [Revised: 12/15/2015] [Accepted: 12/17/2015] [Indexed: 11/22/2022]
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Liska DJ, Cook CM, Wang DD, Szpylka J. Maillard reaction products and potatoes: have the benefits been clearly assessed? Food Sci Nutr 2016; 4:234-49. [PMID: 27004113 PMCID: PMC4779479 DOI: 10.1002/fsn3.283] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2015] [Revised: 07/10/2015] [Accepted: 07/23/2015] [Indexed: 12/29/2022] Open
Abstract
Cooking foods affords numerous food safety benefits. During heating, Maillard reaction products (MRPs) are formed. MRPs contribute sensory aspects to food, including color, taste, and texture. One MRP, acrylamide, has been implicated in negative health outcomes; however, emerging data suggests MRPs may also deliver certain health benefits. The food industry has taken steps to decrease acrylamide formation, but the perception that high levels of acrylamide compromise the nutritional benefit of certain foods has continued. Potatoes are susceptible to MRP formation during cooking but also are considered an affordable, high nutrient content food. In particular, potatoes contribute significantly to fiber and potassium intakes in the U.S. population, two nutrients of need. How, then, should potatoes be judged for effects on health? A structured evidence assessment was conducted to identify literature, specifically clinical trials, on MRPs from potatoes and health, as well as nutritional contribution of potatoes. The results indicate limited human clinical data are available on negative health outcomes of potato-based MRPs, whereas potatoes are important contributors of key nutrients, such as fiber and potassium. Therefore, a balanced benefit-risk approach is warranted in order to assure that decreasing consumption of certain foods, like potatoes, does not lead to unintended consequences of nutrition inadequacies.
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Affiliation(s)
| | - Chad M. Cook
- Biofortis Research211 E. Lake St.AddisonIllinois 60101
| | - Ding Ding Wang
- D&V Systematic Consulting1945 Eastchester Rd.Apt 26DBronxNew York 10461
| | - John Szpylka
- Silliker, a Mérieux NutriSciences CompanyChicagoIllinois 60601
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Quantification of the glycation compound 6-(3-hydroxy-4-oxo-2-methyl-4(1H)-pyridin-1-yl)-l-norleucine (maltosine) in model systems and food samples. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2565-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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13
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Sharma C, Kaur A, Thind SS, Singh B, Raina S. Advanced glycation End-products (AGEs): an emerging concern for processed food industries. Journal of Food Science and Technology 2015; 52:7561-76. [PMID: 26604334 DOI: 10.1007/s13197-015-1851-y] [Citation(s) in RCA: 141] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/12/2015] [Accepted: 04/22/2015] [Indexed: 01/02/2023]
Abstract
The global food industry is expected to increase more than US $ 7 trillion by 2014. This rise in processed food sector shows that more and more people are diverging towards modern processed foods. As modern diets are largely heat processed, they are more prone to contain high levels of advanced glycation end products (AGEs). AGEs are a group of complex and heterogeneous compounds which are known as brown and fluorescent cross-linking substances such as pentosidine, non-fluorescent cross-linking products such as methylglyoxal-lysine dimers (MOLD), or non-fluorescent, non-cross linking adducts such as carboxymethyllysine (CML) and pyrraline (a pyrrole aldehyde). The chemistry of the AGEs formation, absorption and bioavailability and their patho-biochemistry particularly in relation to different complications like diabetes and ageing discussed. The concept of AGEs receptor - RAGE is mentioned. AGEs contribute to a variety of microvascular and macrovascular complications through the formation of cross-links between molecules in the basement membrane of the extracellular matrix and by engaging the receptor for advanced glycation end products (RAGE). Different methods of detection and quantification along with types of agents used for the treatment of AGEs are reviewed. Generally, ELISA or LC-MS methods are used for analysis of foods and body fluids, however lack of universally established method highlighted. The inhibitory effect of bioactive components on AGEs by trapping variety of chemical moieties discussed. The emerging evidence about the adverse effects of AGEs makes it necessary to investigate the different therapies to inhibit AGEs.
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Affiliation(s)
- Chetan Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - Amarjeet Kaur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - S S Thind
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - Baljit Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - Shiveta Raina
- Department of Microbiology, Punjab Agricultural University, Ludhiana, India
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Do bread-crust-derived Maillard reaction products affect the retention and tissue distribution of trace elements? Eur J Nutr 2015; 55:1225-33. [DOI: 10.1007/s00394-015-0935-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2014] [Accepted: 05/16/2015] [Indexed: 10/23/2022]
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15
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The gastro-intestinal tract as the major site of biological action of dietary melanoidins. Amino Acids 2015; 47:1077-89. [DOI: 10.1007/s00726-015-1951-z] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2014] [Accepted: 02/24/2015] [Indexed: 12/11/2022]
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16
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Šebeková K, Simon Klenovics K, Brouder Šebeková K. 26. Advanced glycation end products in infant formulas. HUMAN HEALTH HANDBOOKS 2014. [DOI: 10.3920/978-90-8686-223-8_26] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Poulsen MW, Hedegaard RV, Andersen JM, de Courten B, Bügel S, Nielsen J, Skibsted LH, Dragsted LO. Advanced glycation endproducts in food and their effects on health. Food Chem Toxicol 2013; 60:10-37. [PMID: 23867544 DOI: 10.1016/j.fct.2013.06.052] [Citation(s) in RCA: 511] [Impact Index Per Article: 46.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2013] [Revised: 06/23/2013] [Accepted: 06/26/2013] [Indexed: 12/27/2022]
Abstract
Advanced glycation endproducts (AGEs) form by Maillard-reactions after initial binding of aldehydes with amines or amides in heated foods or in living organisms. The mechanisms of formation may include ionic as well as oxidative and radical pathways. The reactions may proceed within proteins to form high-molecular weight (HMW) AGEs or among small molecules to form low-molecular weight (LMW) AGEs. All free amino acids form AGEs, but lysine or arginine side chains dominate AGE formation within proteins. The analysis of AGEs in foods and body fluids is most often performed by ELISA or LC-MS; however, none of the methodologies cover all HMW and LMW AGEs. Most research is, therefore, carried out using 'representative' AGE compounds, most often N(ε)-carboxymethyl-lysine (CML). Only LMW AGEs, including peptide-bound forms, and carbonyls may be absorbed from the gut and contribute to the body burden of AGEs. Some AGEs interact with specific pro- or anti-inflammatory receptors. Most studies on the biological effects of AGEs have been carried out by administering heated foods. The pro-inflammatory and deteriorating biological effects of AGEs in these studies, therefore, need further confirmation. The current review points out several research needs in order to address important questions on AGEs in foods and health.
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Affiliation(s)
- Malene W Poulsen
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
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Delgado-Andrade C, Roncero-Ramos I, Haro A, Morales FJ, Seiquer I, Navarro MP. Effects of diets supplemented with MRPs from bread crust on the food intake and body weights in rats. Food Funct 2013; 4:1016-22. [PMID: 23292497 DOI: 10.1039/c2fo30288h] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Traditionally the effects of dietary Maillard reaction products (MRPs) on food intake and body weight have been described in different studies, but few investigations have been conducted to analyse the main contributors responsible. We studied the effects of long-term consumption of MRPs from bread crust (BC) on rat growth, investigating the efficiency of diet and protein utilization. Different soluble and insoluble fractions of BC were studied to analyse the possible contributors. Additionally, the colour of the faecal material and the amount of fluorescent MRPs in the urine were measured in order to demonstrate MRP excretion. Six groups of rats were fed the following diets for 88 days: control (AIN-93G diet); bread dough (BD) and BC (containing 10% of BD or BC, respectively); low and high molecular weight (LMW-HMW) (containing soluble compounds from BC with <5 kDa and >5 kDa, respectively); insoluble (containing insoluble compounds from BC). Dietary MRPs tended to reduce the food intake and body weight significantly after consumption of more complex compounds (HMW and insoluble). The L*-value in the faeces decreased in animals fed BC and its derivatives, providing evidence of the presence of MRPs. The fluorescence associated with MRP excretion in urine was higher when the LMW diet was consumed, suggesting the easier absorption and clearance of the smaller compounds of BC.
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Affiliation(s)
- Cristina Delgado-Andrade
- Instituto de Nutrición Animal, Estación Experimental del Zaidín (EEZ-CSIC), Camino del Jueves s/n, 18100, Armilla, Granada, Spain.
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Filipčev B, Bodroža-Solarov M, Šimurina O, Cvetković B. Use of sugar beet molasses in processing of gingerbread type biscuits: Effect on quality characteristics, nutritional profile, and bioavailability of calcium and iron. ACTA ALIMENTARIA 2012. [DOI: 10.1556/aalim.41.2012.4.11] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Rao Q, Rocca-Smith JR, Schoenfuss TC, Labuza TP. Accelerated shelf-life testing of quality loss for a commercial hydrolysed hen egg white powder. Food Chem 2012; 135:464-72. [DOI: 10.1016/j.foodchem.2012.05.025] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2012] [Revised: 04/23/2012] [Accepted: 05/02/2012] [Indexed: 12/13/2022]
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Luevano-Contreras C, Garay-Sevilla ME, Chapman-Novakofski K. Role of Dietary Advanced Glycation End Products in Diabetes Mellitus. J Evid Based Complementary Altern Med 2012. [DOI: 10.1177/2156587212460054] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Dietary advanced glycation end products (AGEs) can be formed via the Maillard reaction and several alternative pathways. AGEs exert their deleterious effects by damaging protein structure and function, as well as through activation of cellular mechanisms. At the cellular level, the damaging effects of AGEs have been attributed to several AGE-binding proteins. Increased levels of AGEs have been implicated in several chronic diseases, including diabetes-related complications such as renal diseases, retinopathy, neuropathy, and cardiovascular diseases, as well as delayed wound healing. To investigate the role of AGEs thoroughly, a reliable assessment of dietary AGEs is needed. Varying methodology, diverse food preparation, and quantification of a variety of dietary AGEs makes this a complex goal. In addition, some antiglycation food products may balance or offset the negative impact of dietary AGEs.
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Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity. FOOD ENGINEERING REVIEWS 2012. [DOI: 10.1007/s12393-012-9057-9] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Delgado-Andrade C, Mesías M, Morales FJ, Seiquer I, Navarro MP. Assessment of acrylamide intake of Spanish boys aged 11–14 years consuming a traditional and balanced diet. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.11.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Chromium and iron content in duplicate meals at a university residence: daily intake and dialysability. Br J Nutr 2011; 105:1546-52. [DOI: 10.1017/s0007114510005271] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
The objective of the present study was to determine total Cr and Fe content and the corresponding mineral dialysable fraction in a total of sixty-three duplicate meals. Samples of breakfast, lunch and dinner were taken over twenty-one consecutive days at a female university residence in Granada (Spain). Cr content in the duplicate daily meals ranged from 98·50 to 120·80 μg, with a mean of 110·00 μg, and Fe levels ranged from 9·50 to 40·00 mg, with a mean content of 18·50 mg. The mean Cr and Fe dialysable fractions ranged from 0·50 to 1·50 % and from 7·75 to 11·80 %, respectively. Possible correlations with energy and other nutrient intakes were also evaluated. Adherence of the meals to the Mediterranean dietary patterns was tested, and these findings reveal that a balanced and varied diet based on a Mediterranean-style diet plan provides adequate levels and bioaccessibility of Cr and Fe for young women, which is especially important to avoid mineral deficiencies.
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Luevano-Contreras C, Chapman-Novakofski K. Dietary advanced glycation end products and aging. Nutrients 2010; 2:1247-65. [PMID: 22254007 PMCID: PMC3257625 DOI: 10.3390/nu2121247] [Citation(s) in RCA: 250] [Impact Index Per Article: 17.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2010] [Revised: 11/30/2010] [Accepted: 12/10/2010] [Indexed: 02/06/2023] Open
Abstract
Advanced glycation end products (AGEs) are a heterogeneous, complex group of compounds that are formed when reducing sugar reacts in a non-enzymatic way with amino acids in proteins and other macromolecules. This occurs both exogenously (in food) and endogenously (in humans) with greater concentrations found in older adults. While higher AGEs occur in both healthy older adults and those with chronic diseases, research is progressing to both quantify AGEs in food and in people, and to identify mechanisms that would explain why some human tissues are damaged, and others are not. In the last twenty years, there has been increased evidence that AGEs could be implicated in the development of chronic degenerative diseases of aging, such as cardiovascular disease, Alzheimer’s disease and with complications of diabetes mellitus. Results of several studies in animal models and humans show that the restriction of dietary AGEs has positive effects on wound healing, insulin resistance and cardiovascular diseases. Recently, the effect of restriction in AGEs intake has been reported to increase the lifespan in animal models. This paper will summarize the work that has been published for both food AGEs and in vivo AGEs and their relation with aging, as well as provide suggestions for future research.
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Affiliation(s)
- Claudia Luevano-Contreras
- Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
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