1
|
Han JR, Han YT, Li XW, Gu Q, Li P, Zhu BW. Antioxidant activity of Yesso scallop (Patinopecten yessoensis) female gonad hydrolysates-ribose Maillard reaction products extracted with organic reagents, before and after in vitro digestion. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
2
|
Shao X, Xu B, Chen C, Li P, Luo H. The function and mechanism of lactic acid bacteria in the reduction of toxic substances in food: a review. Crit Rev Food Sci Nutr 2021; 62:5950-5963. [PMID: 33683156 DOI: 10.1080/10408398.2021.1895059] [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] [Indexed: 10/22/2022]
Abstract
N-nitrosamines, heterocyclic amines, polycyclic aromatic hydrocarbons, biogenic amines, and acrylamide are widely distributed and some of the most toxic substances detected in foods. Hence, reduction of these substances has attracted worldwide attention. Lactic acid bacteria (LAB) inoculation has been found to be an effective way to reduce these toxic substances. In this paper, the reduction of toxic substances by LAB and its underlying mechanisms have been described through the review of recent studies. LAB aids this reduction via different mechanisms. First, it can directly decrease these harmful substances through adsorption or degradation. Peptidoglycans on the cell wall of LAB can bind to heterocyclic amines, acrylamide, and polycyclic aromatic hydrocarbons. Second, LAB can indirectly decrease the content of toxic substances by reducing their precursors. Third, antioxidant properties of LAB also contribute to the reduction in toxic substances. Finally, LAB can suppress the growth of amino acid decarboxylase-positive bacteria, thus reducing the accumulation of biogenic amines and N-nitrosamines. Therefore, LAB can contribute to the decrease in toxic substances in food and improve food safety. Further research on increasing the reduction efficiency of LAB and deciphering the mechanisms at a molecular level needs to be carried out to obtain the complete picture.
Collapse
Affiliation(s)
- Xuefei Shao
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Baocai Xu
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Conggui Chen
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Peijun Li
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Huiting Luo
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| |
Collapse
|
3
|
Diaz-Morales N, Cavia-Saiz M, Salazar G, Rivero-Pérez MD, Muñiz P. Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines. Food Chem 2020; 343:128405. [PMID: 33127227 DOI: 10.1016/j.foodchem.2020.128405] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 09/14/2020] [Accepted: 10/12/2020] [Indexed: 01/18/2023]
Abstract
Melanoidins contribute to organoleptic properties of processed foods and exert benefits in health. The aim of this study was to isolate and characterize melanoidins from baked products (common bread, soft bread and biscuits), evaluate their cytotoxicity and determine their suitability as functional additives. Extraction yield, spectrophotometric characteristics, colorimetric properties, antioxidant capacity, and cytotoxicity of melanoidins were assessed. Among the studied products, soft bread had the highest extraction throughput. Melanoidins from biscuit showed the highest antioxidant capacity, closely followed by those of soft bread. Melanoidins did not exert cytotoxic effects on Caco-2 and HUVEC cells (viability was >80%). Nevertheless, incubation of HUVEC cells with melanoidins from common bread and biscuit slightly decreased viability, whereas gastrointestinal digestion of such melanoidins softened the decrease in cell viability. This study point to soft bread as a safe and efficient source of melanoidins, that could be potentially used in the future as functional ingredient.
Collapse
Affiliation(s)
- Noelia Diaz-Morales
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| | - Mónica Cavia-Saiz
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| | - Gonzalo Salazar
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| | - M Dolores Rivero-Pérez
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| | - Pilar Muñiz
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| |
Collapse
|
4
|
Risk assessment of chemical substances of safety concern generated in processed meats. FOOD SCIENCE AND HUMAN WELLNESS 2019. [DOI: 10.1016/j.fshw.2019.07.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
5
|
Antioxidant activity of sea cucumber (Stichopus japonicus) gut hydrolysates-ribose Maillard reaction products derived from organic reagent extraction. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00199-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
6
|
Kumar JP, Konwarh R, Kumar M, Gangrade A, Mandal BB. Potential Nanomedicine Applications of Multifunctional Carbon Nanoparticles Developed Using Green Technology. ACS SUSTAINABLE CHEMISTRY & ENGINEERING 2018; 6:1235-1245. [DOI: 10.1021/acssuschemeng.7b03557] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/03/2023]
Affiliation(s)
- Jadi Praveen Kumar
- Biomaterial and Tissue Engineering
Laboratory, Department of Biosciences and Bioengineering, Indian Institute of Technology Guwahati (IITG), Guwahati−781039, Assam, India
| | - Rocktotpal Konwarh
- Biomaterial and Tissue Engineering
Laboratory, Department of Biosciences and Bioengineering, Indian Institute of Technology Guwahati (IITG), Guwahati−781039, Assam, India
| | - Manishekhar Kumar
- Biomaterial and Tissue Engineering
Laboratory, Department of Biosciences and Bioengineering, Indian Institute of Technology Guwahati (IITG), Guwahati−781039, Assam, India
| | - Ankit Gangrade
- Biomaterial and Tissue Engineering
Laboratory, Department of Biosciences and Bioengineering, Indian Institute of Technology Guwahati (IITG), Guwahati−781039, Assam, India
| | - Biman B. Mandal
- Biomaterial and Tissue Engineering
Laboratory, Department of Biosciences and Bioengineering, Indian Institute of Technology Guwahati (IITG), Guwahati−781039, Assam, India
| |
Collapse
|
7
|
Arena S, Renzone G, D'Ambrosio C, Salzano AM, Scaloni A. Dairy products and the Maillard reaction: A promising future for extensive food characterization by integrated proteomics studies. Food Chem 2016; 219:477-489. [PMID: 27765254 DOI: 10.1016/j.foodchem.2016.09.165] [Citation(s) in RCA: 65] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2016] [Revised: 09/23/2016] [Accepted: 09/27/2016] [Indexed: 10/20/2022]
Abstract
Heating of milk and dairy products is done using various technological processes with the aim of preserving microbiological safety and extending shelf-life. These treatments result in chemical modifications in milk proteins, mainly generated as a result of the Maillard reaction. Recently, different bottom-up proteomic methods have been applied to characterize the nature of these structural changes and the modified amino acids in model protein systems and/or isolated components from thermally-treated milk samples. On the other hand, different gel-based and shotgun proteomic methods have been utilized to assign glycation, oxidation and glycoxidation protein targets in diverse heated milks. These data are essential to rationalize eventual, different nutritional, antimicrobial, cell stimulative and antigenic properties of milk products, because humans ingest large quantities of corresponding thermally modified proteins on a daily basis and these molecules also occur in pharmaceuticals and cosmetics. This review provides an updated picture of the procedures developed for the proteomic characterization of variably-heated milk products, highlighting their limits as result of concomitant factors, such as the multiplicity and the different concentration of the compounds to be detected.
Collapse
Affiliation(s)
- Simona Arena
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy
| | - Giovanni Renzone
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy
| | - Chiara D'Ambrosio
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy
| | - Anna Maria Salzano
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy
| | - Andrea Scaloni
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy.
| |
Collapse
|
8
|
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: 10] [Impact Index Per Article: 1.3] [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.
Collapse
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
| |
Collapse
|
9
|
Renzone G, Arena S, Scaloni A. Proteomic characterization of intermediate and advanced glycation end-products in commercial milk samples. J Proteomics 2015; 117:12-23. [PMID: 25638024 DOI: 10.1016/j.jprot.2014.12.021] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2014] [Revised: 11/19/2014] [Accepted: 12/05/2014] [Indexed: 12/16/2022]
Abstract
UNLABELLED The Maillard reaction consists of a number of chemical processes affecting the structure of the proteins present in foods. We previously accomplished the proteomic characterization of the lactosylation targets in commercial milk samples. Although characterizing the early modification derivatives, this analysis did not describe the corresponding advanced glycation end-products (AGEs), which may be formed from the further oxidation of former ones or by reaction of oxidized sugars with proteins, when high temperatures are exploited. To fill this gap, we have used combined proteomic procedures for the systematic characterization of the lactosylated and AGE-containing proteins from the soluble and milk fat globule membrane fraction of various milk products. Besides to confirm all lactulosyl-lysines described previously, 40 novel lactosylation sites were identified. More importantly, 308 additional intermediate and advanced glyco-oxidation derivatives (including cross-linking adducts) were characterized in 31 proteins, providing the widest qualitative inventory of modified species ascertained in commercial milk samples so far. Amadori adducts with glucose/galactose, their dehydration products, carboxymethyllysine and glyoxal-, 3-deoxyglucosone/3-deoxygalactosone- and 3-deoxylactosone-derived dihydroxyimidazolines and/or hemiaminals were the most frequent derivatives observed. Depending on thermal treatment, a variable number of modification sites was identified within each protein; their number increased with harder food processing conditions. Among the modified proteins, species involved in assisting the delivery of nutrients, defense response against pathogens and cellular proliferation/differentiation were highly affected by AGE formation. This may lead to a progressive decrease of the milk nutritional value, as it reduces the protein functional properties, abates the bioavailability of the essential amino acids and eventually affects food digestibility. These aspects are of particular importance in products intended for infant diet, such as milk powders and infant formulas. BIOLOGICAL SIGNIFICANCE We used combined shotgun proteomic procedures for the systematic characterization of intermediate and advanced glycoxidation protein products in various raw and commercial milk samples. Several hundreds of modified species were characterized as deriving from 31 milk proteins, providing the widest qualitative inventory of assigned components in this fluid. Amadori adducts with glucose/galactose, their dehydration products, carboxymethyl-lysine, and glyoxal-, 3-deoxyglucosone/3-deoxygalactosone- and 3-deoxylactosone-derived dihydroxyimidazolines and/or hemiaminals were the most frequent derivatives observed. Proteins involved in nutrient delivery, defense response against pathogens and cellular proliferation/differentiation were highly subjected to intermediate and advanced glyco-oxidation modification. This may lead to a progressive decrease of the milk nutritional value, as it reduces the protein functional properties, diminishes the bioavailability of the essential amino acids, eventually affects food digestibility and determines a potential increase of specific allergens. These information are important points of interest to connect the extent of the Maillard reaction present in different commercial samples with the potential nutritional aspects mentioned above. These themes have to be fully evaluated in a next future for a complete estimation of the nutritional and toxicological properties of the dairy products deriving from severe heat processing.
Collapse
Affiliation(s)
- Giovanni Renzone
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy
| | - Simona Arena
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy
| | - Andrea Scaloni
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy.
| |
Collapse
|
10
|
Nanou K, Roukas T, Papadakis E. Improved production of carotenes from synthetic medium by Blakeslea trispora in a bubble column reactor. Biochem Eng J 2012. [DOI: 10.1016/j.bej.2012.06.018] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
11
|
Van Lancker F, Adams A, De Kimpe N. Chemical Modifications of Peptides and Their Impact on Food Properties. Chem Rev 2011; 111:7876-903. [DOI: 10.1021/cr200032j] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fien Van Lancker
- Department of Sustainable Organic Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - An Adams
- Department of Sustainable Organic Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - Norbert De Kimpe
- Department of Sustainable Organic Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| |
Collapse
|
12
|
Rahmadi A, Steiner N, Münch G. Advanced glycation endproducts as gerontotoxins and biomarkers for carbonyl-based degenerative processes in Alzheimer's disease. Clin Chem Lab Med 2011; 49:385-91. [PMID: 21275816 DOI: 10.1515/cclm.2011.079] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Alzheimer's disease (AD) is the most common dementia disorder of later life. Although there might be various different triggering events in the early stages of the disease, they appear to converge on a few characteristic final pathways in the late stages, characterized by inflammation and neurodegeneration. Here, we review the hypothesis that advanced glycation end products (AGEs), which reflect carbonyl stress, an imbalance between the production of reactive carbonyl compounds and their detoxification, can serve as biomarkers for the progression of disorder. AGE modification may explain many of the neuropathological and biochemical features of AD, such as extensive protein cross-linking shown as amyloid plaques and neurofibrillary tangles, inflammation, oxidative stress and neuronal cell death. Although accumulation of AGEs is a normal feature of aging, it appears to be significantly accelerated in AD. We suggest that higher AGE concentrations in brain tissue and in cerebrospinal fluid might be able to distinguish between normal aging and AD.
Collapse
Affiliation(s)
- Anton Rahmadi
- Department of Pharmacology, School of Medicine, University of Western Sydney, Campbelltown, Australia
| | | | | |
Collapse
|
13
|
Liposome encapsulation protects bacteriocin-like substance P34 against inhibition by Maillard reaction products. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.10.012] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|