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Li X, Bakker W, Sang Y, Rietjens IMCM. Absorption and intracellular accumulation of food-borne dicarbonyl precursors of advanced glycation end-product in a Caco-2 human cell transwell model. Food Chem 2024; 452:139532. [PMID: 38705120 DOI: 10.1016/j.foodchem.2024.139532] [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: 12/06/2023] [Revised: 04/26/2024] [Accepted: 04/29/2024] [Indexed: 05/07/2024]
Abstract
This study aimed to better understand whether and how the reactive 1,2-dicarbonyl precursors of advanced glycation end products (AGEs), glyoxal (GO) and methylglyoxal (MGO), cross the intestinal barrier by studying their transport in the in vitro Caco-2 transwell system. The results reveal that GO, MGO and Nε-(carboxymethyl)lysine (CML), the latter studied for comparison, are transported across the intestinal cell layer via both active and passive transport and accumulate in the cells, albeit all to a limited extent. Besides, the transport of the dicarbonyl compounds was only partially affected by the presence of amino acids and protein, suggesting that scavenging by a food matrix will not fully prevent their intestinal absorption. Our study provides new insights into the absorption of the two major food-borne dicarbonyl AGE precursors and provides evidence of their potential systemic bioavailability but also of factors limiting their contribution to the overall exposome.
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Affiliation(s)
- Xiyu Li
- Division of Toxicology, Wageningen University, PO Box 8000, 6700 EA Wageningen, the Netherlands; College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
| | - Wouter Bakker
- Division of Toxicology, Wageningen University, PO Box 8000, 6700 EA Wageningen, the Netherlands
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
| | - Ivonne M C M Rietjens
- Division of Toxicology, Wageningen University, PO Box 8000, 6700 EA Wageningen, the Netherlands
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Wu Y, Shi A, Li W, Zhang J, Lu Y, Zhang Y, Wang S. The metabolism and transformation of casein-bound lactulosyllysine in vivo: Promoting dicarbonyl stress and the formation of advanced glycation end products accompanied by systemic inflammation. Food Chem 2024; 444:138681. [PMID: 38335684 DOI: 10.1016/j.foodchem.2024.138681] [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: 10/19/2023] [Revised: 01/19/2024] [Accepted: 02/03/2024] [Indexed: 02/12/2024]
Abstract
Lactulosyllysine (LL) widely exists in thermally processed dairy products, while the metabolism and transformation of LL remain poorly understood. We aimed to elucidate the metabolic pathways of LL and its impact on body health by subjecting C57BL/6 mice to a short-term ll-fortified casein diet. Our findings indicated that casein-bound LL might be metabolized and transformed into 3-deoxyglucosone through fructosamine-3-kinase (FN3K) in vivo, which promoted α-dicarbonyl stress, ultimately leading to the formation of advanced glycation end products (AGEs) in various tissues/organs, accompanied by systemic inflammation. The levels of AGEs formation in tissues/organs at various stages of casein-bound LL intake exhibited dynamic changes, correlating with alterations in the expression of FN3K and α-dicarbonyl compounds metabolic detoxification enzymes. The negative effects induced by casein-bound LL cannot be fully reversed by switching to a standard diet for equal periods. Consumption of dairy products rich in LL raises concerns as a potential risk factor for healthy individuals.
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Affiliation(s)
- Yuekun Wu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
| | - Aiying Shi
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
| | - Wanhua Li
- 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.
| | - Yingshuang Lu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
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Yang Y, Wang HL, Cheng RT, Zheng PR, Sun HP, Liu ZW, Yuan H, Liu XY, Gao WY, Li H. Determination of α-Dicarbonyl compounds in traditional Chinese herbal medicines. Fitoterapia 2024; 175:105928. [PMID: 38548027 DOI: 10.1016/j.fitote.2024.105928] [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: 12/21/2023] [Revised: 03/09/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024]
Abstract
α-DCs (α-dicarbonyls) have been proven to be closely related to aging and the onset and development of many chronic diseases. The wide presence of this kind of components in various foods and beverages has been unambiguously determined, but their occurrence in various phytomedicines remains in obscurity. In this study, we established and evaluated an HPLC-UV method and used it to measure the contents of four α-DCs including 3-deoxyglucosone (3-DG), glyoxal (GO), methylglyoxal (MGO), and diacetyl (DA) in 35 Chinese herbs after they have been derivatized with 4-nitro-1,2-phenylenediamine. The results uncover that 3-DG is the major component among the α-DCs, being detectable in all the selected herbs in concentrations ranging from 22.80 μg/g in the seeds of Alpinia katsumadai to 7032.75 μg/g in the fruit of Siraitia grosuenorii. The contents of the other three compounds are much lower than those of 3-DG, with GO being up to 22.65 μg/g, MGO being up to 55.50 μg/g, and DA to 18.75 μg/g, respectively. The data show as well the contents of the total four α-DCs in the herbs are generally in a comparable level to those in various foods, implying that herb medicines may have potential risks on human heath in view of the α-DCs.
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Affiliation(s)
- Yang Yang
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China; School of Pharmacy, Xi'an Medical University, 1 Xinwang Road, Xi'an, Shaanxi 710021, China
| | - Hai-Ling Wang
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Rui-Tong Cheng
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Pei-Rong Zheng
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Hui-Peng Sun
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Zhi-Wen Liu
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Heng Yuan
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Xue-Yi Liu
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Wen-Yun Gao
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China.
| | - Heng Li
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China.
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Yang Y, Liu XY, Zhao Q, Wu D, Ren JT, Ma M, Li PY, Wu JC, Gao WY, Li H. Changes in α-Dicarbonyl Compound Contents during Storage of Various Fruits and Juices. Foods 2024; 13:1509. [PMID: 38790808 PMCID: PMC11119979 DOI: 10.3390/foods13101509] [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: 04/09/2024] [Revised: 05/08/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
α-Dicarbonyl compounds (α-DCs) are commonly present in various foods. We conducted the investigation into concentration changes of α-DCs including 3-deoxyglucosone (3-DG), glyoxal (GO), and methylglyoxal (MGO) in fresh fruits and decapped commercial juices during storage at room temperature and 4 °C, as well as in homemade juices during storage at 4 °C. The studies indicate the presence of α-DCs in all samples. The initial contents of 3-DG in the commercial juices (6.74 to 65.61 μg/mL) are higher than those in the homemade ones (1.97 to 4.65 μg/mL) as well as fruits (1.58 to 3.33 μg/g). The initial concentrations of GO and MGO are normally less than 1 μg/mL in all samples. During storage, the α-DC levels in the fruits exhibit an initial increase followed by a subsequent decrease, whereas, in all juices, they tend to accumulate continuously over time. As expected, 4 °C storage reduces the increase rates of the α-DC concentrations in most samples. From the viewpoint of the α-DC contents, fruits and homemade juices should always be the first choice for daily intake of nutrients and commercial juices ought to be mostly avoided.
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Affiliation(s)
- Yang Yang
- College of Life Sciences, Northwest University, 229 North Taibai Road, Xi’an 710069, China; (Y.Y.); (X.-Y.L.); (Q.Z.); (D.W.); (J.-T.R.); (M.M.); (P.-Y.L.); (J.-C.W.); (W.-Y.G.)
- School of Pharmacy, Xi’an Medical University, 1 Xinwang Road, Xi’an 710021, China
| | - Xue-Yi Liu
- College of Life Sciences, Northwest University, 229 North Taibai Road, Xi’an 710069, China; (Y.Y.); (X.-Y.L.); (Q.Z.); (D.W.); (J.-T.R.); (M.M.); (P.-Y.L.); (J.-C.W.); (W.-Y.G.)
| | - Qian Zhao
- College of Life Sciences, Northwest University, 229 North Taibai Road, Xi’an 710069, China; (Y.Y.); (X.-Y.L.); (Q.Z.); (D.W.); (J.-T.R.); (M.M.); (P.-Y.L.); (J.-C.W.); (W.-Y.G.)
| | - Dan Wu
- College of Life Sciences, Northwest University, 229 North Taibai Road, Xi’an 710069, China; (Y.Y.); (X.-Y.L.); (Q.Z.); (D.W.); (J.-T.R.); (M.M.); (P.-Y.L.); (J.-C.W.); (W.-Y.G.)
| | - Jin-Tao Ren
- College of Life Sciences, Northwest University, 229 North Taibai Road, Xi’an 710069, China; (Y.Y.); (X.-Y.L.); (Q.Z.); (D.W.); (J.-T.R.); (M.M.); (P.-Y.L.); (J.-C.W.); (W.-Y.G.)
| | - Meng Ma
- College of Life Sciences, Northwest University, 229 North Taibai Road, Xi’an 710069, China; (Y.Y.); (X.-Y.L.); (Q.Z.); (D.W.); (J.-T.R.); (M.M.); (P.-Y.L.); (J.-C.W.); (W.-Y.G.)
| | - Pei-Yun Li
- College of Life Sciences, Northwest University, 229 North Taibai Road, Xi’an 710069, China; (Y.Y.); (X.-Y.L.); (Q.Z.); (D.W.); (J.-T.R.); (M.M.); (P.-Y.L.); (J.-C.W.); (W.-Y.G.)
| | - Jia-Cai Wu
- College of Life Sciences, Northwest University, 229 North Taibai Road, Xi’an 710069, China; (Y.Y.); (X.-Y.L.); (Q.Z.); (D.W.); (J.-T.R.); (M.M.); (P.-Y.L.); (J.-C.W.); (W.-Y.G.)
| | - Wen-Yun Gao
- College of Life Sciences, Northwest University, 229 North Taibai Road, Xi’an 710069, China; (Y.Y.); (X.-Y.L.); (Q.Z.); (D.W.); (J.-T.R.); (M.M.); (P.-Y.L.); (J.-C.W.); (W.-Y.G.)
| | - Heng Li
- College of Life Sciences, Northwest University, 229 North Taibai Road, Xi’an 710069, China; (Y.Y.); (X.-Y.L.); (Q.Z.); (D.W.); (J.-T.R.); (M.M.); (P.-Y.L.); (J.-C.W.); (W.-Y.G.)
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Demirer B, Fisunoğlu M. Evaluation of the effects of dietary advanced glycation end products on inflammation. NUTR BULL 2024; 49:6-18. [PMID: 38114851 DOI: 10.1111/nbu.12653] [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: 05/23/2023] [Revised: 11/16/2023] [Accepted: 11/20/2023] [Indexed: 12/21/2023]
Abstract
Advanced glycation end products (AGEs) are a large number of heterogeneous compounds formed by the glycation of proteins, fats or nucleic acids. Endogenous AGEs have been associated with various health problems such as obesity, type 2 diabetes mellitus and cardiovascular disease. Inflammation is thought to be one of the main mechanisms in the development of these disorders. Although AGEs are produced endogenously in the body, exogenous sources such as smoking and diet also contribute to the body pool. Therefore, when the AGE pool in the body rises above physiological levels, different pathological conditions may occur through various mechanisms, especially inflammation. While the effects of endogenous AGEs on the development of inflammation have been studied relatively extensively, and current evidence indicates that dietary AGEs (dAGEs) contribute to the body's AGE pool, it is not yet known whether dAGEs have the same effect on the development of inflammation as endogenous AGEs. Therefore, this review aimed to evaluate the results of cross-sectional and intervention studies to understand whether dAGEs are associated with inflammation and, if there is an effect on inflammation, through which mechanisms this effect might occur.
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Affiliation(s)
- Büşra Demirer
- Nutrition and Dietetics, Karabuk University, Karabuk, Turkey
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Sun X, Li J, Yan S. Study on the non-enzymatic browning of lotus rhizome juice during sterilization mediated by 1,2-dicarboxyl and heterocyclic compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:362-372. [PMID: 37598410 DOI: 10.1002/jsfa.12931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 08/11/2023] [Accepted: 08/21/2023] [Indexed: 08/22/2023]
Abstract
BACKGROUND Lotus rhizome juice (LRJ) is susceptible to the Maillard reaction (MR) and caramelization, which tend to cause a reduction in quality and lower consumer acceptance of the product. 1,2-Dicarbonyl compounds (DCs) and heterocyclic compounds have attracted increasing attention as key intermediates responsible for the formation of brown pigments during MR and caramelization. However, little is known about the effects of these two types of compounds on brown pigments in LRJ during sterilization. This study quantified the changes in brown intensity (A420), DCs, and heterocyclic compounds before and after spiking, and identified the precursors and intermediates for brown pigment formation as well as the formation pathways of the intermediates. RESULTS The spiking experiments suggested that spiking with fructose resulted in more 3-deoxyglucosone (3-DG) and 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP), while that with lysine led to more glucosone (GS) and 2,3-butanedione (2,3-BD) in LRJ. The addition of glucose, asparagine, and glutamine promoted the formation of 5-hydroxymethylfurfural (HMF) significantly, whereas the addition of glucose, lysine, and asparagine resulted in more norfuraneol. Spiking with reducing sugars and amino acids promoted both glyoxal (GO) and methylglyoxal (MGO), and the effect of glucose on GO was particularly significant. Correlation analysis showed that A420 had the highest correlation with 3-DG in the fructose- and lysine-spiked group, and with HMF in the glucose-, asparagine-, and glutamine-spiked groups. CONCLUSION This study revealed that fructose, glucose, asparagine, glutamine, and lysine were essential precursors of MR and caramelization in LRJ during sterilization. 3-Deoxyglucosone and DDMP were mainly produced by caramelization with fructose as the primary precursor, whereas GS and 2,3-BD were primarily formed via MR with lysine catalysis. The MR and caramelization were the main formation pathways of HMF (catalyzed by asparagine and glutamine) and norfuraneol (catalyzed by lysine and asparagine), with glucose as the critical precursor. Methylglyoxal was mainly produced by MR or caramelization, and caramelization was the main formation pathway of GO, with glucose as the precursor. Dor brown pigment formation from fructose and lysine, 3-DG was identified as the most crucial intermediate, while for that from glucose, asparagine, and glutamine, HMF was found to be the most important intermediate. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xianxian Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jie Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Department of Science and Technology of Hubei Province, Aquatic Vegetable Preservation & Processing Technology Engineering Center of Hubei Province, Wuhan, Hubei, China
- Engineering Research Center of the Ministry of Education, Engineering Research Center of Ministry of Education for Green Development of Aquatic Biological Industry in Yangtze River Economic Belt, Wuhan, Hubei, China
| | - Shoulei Yan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Department of Science and Technology of Hubei Province, Aquatic Vegetable Preservation & Processing Technology Engineering Center of Hubei Province, Wuhan, Hubei, China
- Engineering Research Center of the Ministry of Education, Engineering Research Center of Ministry of Education for Green Development of Aquatic Biological Industry in Yangtze River Economic Belt, Wuhan, Hubei, China
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Pedreanez A, Robalino J, Tene D, Salazar P. Advanced glycation end products of dietary origin and their association with inflammation in diabetes - A minireview. Endocr Regul 2024; 58:57-67. [PMID: 38563294 DOI: 10.2478/enr-2024-0007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 04/04/2024] Open
Abstract
Advanced glycation end products (AGEs) are a diverse group of compounds that are formed as a result of the non-enzymatic reaction between a reducing sugar such as glucose and the free NH2 groups of an amino acid in a protein or other biomolecule. The chemical reaction, by which these products are generated, is known as the Maillard reaction and occurs as a part of the body's normal metabolism. Such a reaction is enhanced during diabetes due to hyperglycemia, but it can also occur during the preparation, processing, and preservation of certain foods. Therefore, AGEs can also be obtained from the diet (d-AGE) and contribute to an increase of the total serum pool of these compounds. They have been implicated in a wide variety of pathological processes, mainly because of their ability to induce inflammatory responses and oxidative stress increase. They are extensively accumulated as a part of the normal aging, especially in tissues rich in long half-life proteins, which can compromise the physiology of these tissues. d-AGEs are abundant in diets rich in processed fats and sugars. This review is addressed to the current knowledge on these products and their impact on the immunomodulation of various mechanisms that may contribute to exacerbation of the diabetes pathophysiology.
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Affiliation(s)
- Adriana Pedreanez
- Catedra de Inmunologia, Escuela de Bioanalisis, Facultad de Medicina, Universidad del Zulia, Maracaibo, Venezuela
| | | | - Diego Tene
- Universidad Nacional del Chimborazo, Facultad de Ciencias de la Salud, Riobamba, Ecuador
| | - Patricio Salazar
- Departamento de Nutricion Clinica, Hospital General Santo Domingo, Ecuador
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Wang M, Li S, Zhang X, Li X, Cui J. Association between hemoglobin glycation index and non-alcoholic fatty liver disease in the patients with type 2 diabetes mellitus. J Diabetes Investig 2023; 14:1303-1311. [PMID: 37551797 PMCID: PMC10583654 DOI: 10.1111/jdi.14066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 07/20/2023] [Accepted: 07/24/2023] [Indexed: 08/09/2023] Open
Abstract
AIMS/INTRODUCTION The hemoglobin glycation index (HGI) represent the disparity between actual glycated hemoglobin measurements and predicted HbA1c. It serves as a proxy for the degree of non-enzymatic glycation of hemoglobin, which has been found to be positively correlated with diabetic comorbidities. In this study, we investigated the relationship between HGI and non-alcoholic fatty liver disease (NAFLD), along with other relevant biological markers in patients with diabetes. MATERIALS AND METHODS This cross-sectional study consisted of 3,191 adults diagnosed with type 2 diabetes mellitus. We calculated the predicted glycated hemoglobin levels based on fasting blood glucose levels. Multivariate binary logistic regression analysis was conducted to examine the correlation between the HGI and NAFLD. Hepatic steatosis was diagnosed using ultrasonography. RESULTS Among all participants, 1,784 (55.91%) were diagnosed with NAFLD. Participants with confirmed NAFLD showed elevated body mass index, diastolic blood pressure, liver enzyme, total cholesterol, triglyceride, low-density lipoprotein and uric acid levels compared with those without NAFLD. In the unadjusted model, participants in the last tertile of HGI were 1.40-fold more likely to develop NAFLD than those in the first tertile (95% confidence interval 1.18-1.66; P < 0.001). In the fully adjusted model, those in the last tertile of HGI had a 39% increased risk of liver steatosis compared with confidence interval in the first tertile of HGI (95% confidence interval 1.12-1.74; P < 0.001). CONCLUSIONS A higher HGI suggests an elevated risk of developing NAFLD in patients with type 2 diabetes.
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Affiliation(s)
- Meng Wang
- Department of Endocrinology and MetabolismTianjin Medical University General HospitalTianjinChina
| | - Shiwei Li
- Department of Endocrinology and MetabolismTianjin Medical University General HospitalTianjinChina
| | - Xinxin Zhang
- Department of Endocrinology and MetabolismTianjin Medical University General HospitalTianjinChina
| | - Xin Li
- Department of Endocrinology and MetabolismTianjin Medical University General HospitalTianjinChina
| | - Jingqiu Cui
- Department of Endocrinology and MetabolismTianjin Medical University General HospitalTianjinChina
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Lee HB, Choi JH, Kim D, Lee KW, Ha SK, Lee SH, Park HY. Dietary N ε-(carboxymethyl)lysine is a trigger of non-alcoholic fatty liver disease under high-fat consumption. Food Chem Toxicol 2023; 180:114010. [PMID: 37652125 DOI: 10.1016/j.fct.2023.114010] [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: 03/01/2023] [Revised: 08/21/2023] [Accepted: 08/28/2023] [Indexed: 09/02/2023]
Abstract
The irreversible glycation of proteins produces advanced glycation end products (AGEs) which are triggered to bind the receptor for AGE (RAGE), thereby activating mitogen-activated protein kinase/nuclear factor-κB signaling pathway and stimulating proinflammatory cytokines, ultimately leading to chronic disorders. In this study, we focus the promoting effect of Nε-carboxymethyl-lysine (CML), one of the most dietary AGEs, on non-alcoholic fatty liver disease (NAFLD) and evaluated NAFLD-related biomarkers. Oxidative stress and hepatic steatosis were assessed in oleic acid (OA)-induced HepG2 cells. Using OA-induced HepG2 cells, we show that CML results in oxidative stress and steatosis and drives major changes in hepatic lipid metabolism. Administration of CML exacerbated NAFLD-related symptoms by increasing body and liver weight gain, serum alanine aminotransferase and lipid levels, and insulin resistance in mild high-fat diet-induced mice. Moreover, hepatic histological analysis data, such as staining, western blotting, and RNA-seq, indicate that CML aggravates NAFLD in association with activation of the de novo lipogenesis pathway, consistent with the in vitro assays. Our findings could contribute to model studies related to the prevention and treatment of NAFLD progression due to excessive consumption of dietary AGEs.
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Affiliation(s)
- Hye-Bin Lee
- Food Functionality Research Division, Korea Food Research Institute, Jeollabuk-do, 55365, Republic of Korea
| | - Ju Hyeong Choi
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul, 02841, Republic of Korea
| | - Donghwan Kim
- Food Functionality Research Division, Korea Food Research Institute, Jeollabuk-do, 55365, Republic of Korea
| | - Kwang-Won Lee
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul, 02841, Republic of Korea
| | - Sang Keun Ha
- Food Functionality Research Division, Korea Food Research Institute, Jeollabuk-do, 55365, Republic of Korea
| | - Sang-Hoon Lee
- Food Functionality Research Division, Korea Food Research Institute, Jeollabuk-do, 55365, Republic of Korea
| | - Ho-Young Park
- Food Functionality Research Division, Korea Food Research Institute, Jeollabuk-do, 55365, Republic of Korea; Department of Food Biotechnology, University of Science and Technology, Daejeon, 34113, Republic of Korea.
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Wu H, Chen B, Wu Y, Gao J, Li X, Tong P, Wu Y, Meng X, Chen H. New Perspectives on Food Matrix Modulation of Food Allergies: Immunomodulation and Component Interactions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13181-13196. [PMID: 37646334 DOI: 10.1021/acs.jafc.3c03192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
Food allergy is a multifactorial interplay process influenced not only by the structure and function of the allergen itself but also by other components of the food matrix. For food, before it is thoroughly digested and absorbed, numerous factors make the food matrix constantly change. This will also lead to changes in the chemistry, biochemical composition, and structure of the various components in the matrix, resulting in multifaceted effects on food allergies. In this review, we reveal the relationship between the food matrix and food allergies and outline the immune role of the components in the food matrix, while highlighting the ways and pathways in which the components in the food matrix interact and their impact on food allergies. The in-depth study of the food matrix will essentially explore the mechanism of food allergies and bring about new ideas and breakthroughs for the prevention and treatment of food allergies.
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Affiliation(s)
- Huan Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Bihua Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Yuhong Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Jinyan Gao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Xin Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- College of Food Science and Technology, Nanchang University, Nanchang 330031, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Ping Tong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Yong Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Xuanyi Meng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, People's Republic of China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, People's Republic of China
- Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang, 330047, People's Republic of China
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11
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Le Bourgot C, Liu X, Buffière C, Hafanaoui N, Salis L, Pouyet C, Dardevet D, Rémond D. Development of a protein food based on texturized wheat proteins, with high protein digestibility and improved lysine content. Food Res Int 2023; 170:112978. [PMID: 37316015 DOI: 10.1016/j.foodres.2023.112978] [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: 01/23/2023] [Revised: 05/10/2023] [Accepted: 05/13/2023] [Indexed: 06/16/2023]
Abstract
The development of plant-based protein foods may facilitate the decrease in animal product consumption in western countries. Wheat proteins, as a starch coproduct, are available in large amounts and are good candidates for this development. We investigated the effect of a new texturing process on wheat protein digestibility and implemented strategies aimed at enhancing the lysine content of the product developed. Protein true ileal digestibility (TID) was determined in minipigs. In a preliminary experiment, the TID of wheat protein (WP), texturized wheat protein (TWP), TWP enriched with free lysine (TWP-L), or with chickpea flour (TWP-CP) was measured and compared to beef meat proteins. In the main experiment, minipigs (n = 6) were fed a dish (blanquette type) containing 40 g of protein in the form of TWP-CP, TWP-CP enriched with free lysine TWP-CP+L, chicken filet, or texturized soy, together with quinoa (18.5 g of protein) in order to improve meal supply of lysine. Wheat protein texturing did not affect total amino acid TID (96.8 % for TWP vs 95.3 % for WP), which was not different from that of beef meat (95.8 %). Chickpea addition did not affect protein TID (96.5 % for TWP-CP vs 96.8 % for TWP). The Digestible Indispensable Amino Acid Score for adults of the dish combining TWP-CP+L with quinoa was 91, whereas it was 110 and 111 for the dishes containing chicken filet or texturized soy. The above results show that, by optimizing lysine content through the formulation of the product, wheat protein texturization can enable the development of protein-rich products of nutritional quality compatible with quality protein intake in the context of a complete meal.
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Affiliation(s)
| | - Xinxin Liu
- R&D, Tereos, F-77230 Moussy-Le-Vieux, France
| | - Caroline Buffière
- Université Clermont Auvergne, INRAE, UNH, F-63000 Clermont-Ferrand, France
| | | | - Lorène Salis
- Université Clermont Auvergne, INRAE, UNH, F-63000 Clermont-Ferrand, France
| | - Corinne Pouyet
- Université Clermont Auvergne, INRAE, UNH, F-63000 Clermont-Ferrand, France
| | - Dominique Dardevet
- Université Clermont Auvergne, INRAE, UNH, F-63000 Clermont-Ferrand, France
| | - Didier Rémond
- Université Clermont Auvergne, INRAE, UNH, F-63000 Clermont-Ferrand, France.
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12
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Li B, Wang J, Cheng Z, Song B, Shu C, Chen Y, Chen W, Yang S, Yang Y, Tian J. Flavonoids mitigation of typical food thermal processing contaminants: Potential mechanisms and analytical strategies. Food Chem 2023; 416:135793. [PMID: 36898335 DOI: 10.1016/j.foodchem.2023.135793] [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: 12/20/2022] [Revised: 02/12/2023] [Accepted: 02/22/2023] [Indexed: 03/05/2023]
Abstract
Due to unique chemical structure, flavonoids are secondary metabolites with numerous biological activities. Thermal processing of food usually produces some chemical contaminants, which cause an adverse effect on food quality and nutrition. Therefore, it is vital to reduce these contaminants in food processing. In this study, current researches around the inhibitory effect of flavonoids on acrylamide, furans, α-dicarbonyl compounds and heterocyclic amines (HAs) were summarized. It has been shown that flavonoids inhibited the formation of these contaminants to varying degrees in chemical or food models. The mechanism was mainly associated with natural chemical structure and partly with antioxidant activity of flavonoids. Additionally, methods and tools of analyzing interactions between flavonoids and contaminants were discussed. In summary, this review demonstrated potential mechanisms and analytical strategies of flavonoids in food thermal processing, providing new insight of flavonoids applying on the food engineering.
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Affiliation(s)
- Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jiaxin Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Zhen Cheng
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Baoge Song
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Chi Shu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Wei Chen
- Faculty of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Shufang Yang
- Zhejiang Lanmei Technology Co., Ltd, Zhuji, China
| | - Yiyun Yang
- Zhejiang Lanmei Technology Co., Ltd, Zhuji, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
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13
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Gong Y, Liu Z, Zhang Y, Zhang J, Zheng Y, Wu Z. AGER1 deficiency-triggered ferroptosis drives fibrosis progression in nonalcoholic steatohepatitis with type 2 diabetes mellitus. Cell Death Discov 2023; 9:178. [PMID: 37280194 DOI: 10.1038/s41420-023-01477-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 05/12/2023] [Accepted: 05/30/2023] [Indexed: 06/08/2023] Open
Abstract
Hyperglycemia is an independent risk factor for the rapid progression of nonalcoholic steatohepatitis (NASH) to liver fibrosis with an incompletely defined mechanism. Ferroptosis is a novel form of programmed cell death that has been identified as a pathogenic mechanism in various diseases. However, the role of ferroptosis in the development of liver fibrosis in NASH with type 2 diabetes mellitus (T2DM) is unclear. Here, we observed the histopathological features of the progression of NASH to liver fibrosis as well as hepatocyte epithelial-mesenchymal transition (EMT) in a mouse model of NASH with T2DM and high-glucose-cultured steatotic human normal liver (LO2) cells. The distinctive features of ferroptosis, including iron overload, decreased antioxidant capacity, the accumulation of reactive oxygen species, and elevated lipid peroxidation products, were confirmed in vivo and in vitro. Liver fibrosis and hepatocyte EMT were markedly alleviated after treatment with the ferroptosis inhibitor ferrostatin-1. Furthermore, a decrease in the gene and protein levels of AGE receptor 1 (AGER1) was detected in the transition from NASH to liver fibrosis. Overexpression of AGER1 dramatically reversed hepatocyte EMT in high-glucose-cultured steatotic LO2 cells, whereas the knockdown of AGER1 had the opposite effect. The mechanisms underlying the phenotype appear to be associated with the inhibitory effects of AGER1 on ferroptosis, which is dependent on the regulation of sirtuin 4. Finally, in vivo adeno-associated virus-mediated AGER1 overexpression effectively relieved liver fibrosis in a murine model. Collectively, these findings suggest that ferroptosis participates in the pathogenesis of liver fibrosis in NASH with T2DM by promoting hepatocyte EMT. AGER1 could reverse hepatocyte EMT to ameliorate liver fibrosis by inhibiting ferroptosis. The results also suggest that AGER1 may be a potential therapeutic target for the treatment of liver fibrosis in patients with NASH with T2DM. Chronic hyperglycemia is associated with increased advanced glycation end products, resulting in the downregulation of AGER1. AGER1 deficiency downregulates Sirt4, which disturbs key regulators of ferroptosis (TFR-1, FTH, GPX4, and SLC7A11). These lead to increased iron uptake, decreasing the antioxidative capacity and enhanced lipid ROS production, ultimately leading to ferroptosis, which further promotes hepatocyte epithelial-mesenchymal transition and fibrosis progression in NASH with T2DM.
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Affiliation(s)
- Yihui Gong
- NHC Key Laboratory of Hormones and Development, Chu Hsien-I Memorial Hospital and Tianjin Institute of Endocrinology, Tianjin Medical University, Tianjin, 300134, China
- Tianjin Key Laboratory of Metabolic Diseases, Tianjin Medical University, Tianjin, 300134, China
| | - Zijun Liu
- NHC Key Laboratory of Hormones and Development, Chu Hsien-I Memorial Hospital and Tianjin Institute of Endocrinology, Tianjin Medical University, Tianjin, 300134, China
- Tianjin Key Laboratory of Metabolic Diseases, Tianjin Medical University, Tianjin, 300134, China
| | - Yuanyuan Zhang
- NHC Key Laboratory of Hormones and Development, Chu Hsien-I Memorial Hospital and Tianjin Institute of Endocrinology, Tianjin Medical University, Tianjin, 300134, China
- Tianjin Key Laboratory of Metabolic Diseases, Tianjin Medical University, Tianjin, 300134, China
| | - Jun Zhang
- NHC Key Laboratory of Hormones and Development, Chu Hsien-I Memorial Hospital and Tianjin Institute of Endocrinology, Tianjin Medical University, Tianjin, 300134, China
- Tianjin Key Laboratory of Metabolic Diseases, Tianjin Medical University, Tianjin, 300134, China
| | - Yin Zheng
- Department of Endocrinology, Shandong Provincial Hospital Affiliated to Shandong First Medical University, Jinan, Shandong, 250021, China.
- Shandong Institute of Endocrine and Metabolic Diseases, Jinan, Shandong, 250021, China.
| | - Zhongming Wu
- NHC Key Laboratory of Hormones and Development, Chu Hsien-I Memorial Hospital and Tianjin Institute of Endocrinology, Tianjin Medical University, Tianjin, 300134, China.
- Tianjin Key Laboratory of Metabolic Diseases, Tianjin Medical University, Tianjin, 300134, China.
- Department of Endocrinology, Shandong Provincial Hospital Affiliated to Shandong First Medical University, Jinan, Shandong, 250021, China.
- Shandong Institute of Endocrine and Metabolic Diseases, Jinan, Shandong, 250021, China.
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14
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Chen J, Radjabzadeh D, Medina-Gomez C, Voortman T, van Meurs JBJ, Ikram MA, Uitterlinden AG, Kraaij R, Zillikens MC. Advanced Glycation End Products (AGEs) in Diet and Skin in Relation to Stool Microbiota: The Rotterdam Study. Nutrients 2023; 15:nu15112567. [PMID: 37299529 DOI: 10.3390/nu15112567] [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: 03/31/2023] [Revised: 05/11/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
BACKGROUND Advanced glycation end products (AGEs) are involved in age-related diseases, but the interaction of gut microbiota with dietary AGEs (dAGEs) and tissue AGEs in the population is unknown. OBJECTIVE Our objective was to investigate the association of dietary and tissue AGEs with gut microbiota in the population-based Rotterdam Study, using skin AGEs as a marker for tissue accumulation and stool microbiota as a surrogate for gut microbiota. DESIGN Dietary intake of three AGEs (dAGEs), namely carboxymethyl-lysine (CML), N-(5-hydro-5-methyl-4-imidazolon-2-yl)-ornithine (MGH1), and carboxyethyl-lysine (CEL), was quantified at baseline from food frequency questionnaires. Following up after a median of 5.7 years, skin AGEs were measured using skin autofluorescence (SAF), and stool microbiota samples were sequenced (16S rRNA) to measure microbial composition (including alpha-diversity, beta-dissimilarity, and taxonomic abundances) as well as predict microbial metabolic pathways. Associations of both dAGEs and SAF with microbial measures were investigated using multiple linear regression models in 1052 and 718 participants, respectively. RESULTS dAGEs and SAF were not associated with either the alpha-diversity or beta-dissimilarity of the stool microbiota. After multiple-testing correction, dAGEs were not associated with any of the 188 genera tested, but were nominally inversely associated with the abundance of Barnesiella, Colidextribacter, Oscillospiraceae UCG-005, and Terrisporobacter, in addition to being positively associated with Coprococcus, Dorea, and Blautia. A higher abundance of Lactobacillus was associated with a higher SAF, along with several nominally significantly associated genera. dAGEs and SAF were nominally associated with several microbial pathways, but none were statistically significant after multiple-testing correction. CONCLUSIONS Our findings did not solidify a link between habitual dAGEs, skin AGEs, and overall stool microbiota composition. Nominally significant associations with several genera and functional pathways suggested a potential interaction between gut microbiota and AGE metabolism, but validation is required. Future studies are warranted, to investigate whether gut microbiota modifies the potential impact of dAGEs on health.
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Affiliation(s)
- Jinluan Chen
- Department of Internal Medicine, Erasmus MC, University Medical Center Rotterdam, Doctor Molewaterplein 40, 3015 GD Rotterdam, The Netherlands
- Department of Epidemiology, Erasmus MC, University Medical Center Rotterdam, 3015 GD Rotterdam, The Netherlands
| | - Djawad Radjabzadeh
- Department of Internal Medicine, Erasmus MC, University Medical Center Rotterdam, Doctor Molewaterplein 40, 3015 GD Rotterdam, The Netherlands
| | - Carolina Medina-Gomez
- Department of Internal Medicine, Erasmus MC, University Medical Center Rotterdam, Doctor Molewaterplein 40, 3015 GD Rotterdam, The Netherlands
| | - Trudy Voortman
- Department of Epidemiology, Erasmus MC, University Medical Center Rotterdam, 3015 GD Rotterdam, The Netherlands
| | - Joyce B J van Meurs
- Department of Internal Medicine, Erasmus MC, University Medical Center Rotterdam, Doctor Molewaterplein 40, 3015 GD Rotterdam, The Netherlands
| | - M Arfan Ikram
- Department of Epidemiology, Erasmus MC, University Medical Center Rotterdam, 3015 GD Rotterdam, The Netherlands
| | - André G Uitterlinden
- Department of Internal Medicine, Erasmus MC, University Medical Center Rotterdam, Doctor Molewaterplein 40, 3015 GD Rotterdam, The Netherlands
- Department of Epidemiology, Erasmus MC, University Medical Center Rotterdam, 3015 GD Rotterdam, The Netherlands
| | - Robert Kraaij
- Department of Internal Medicine, Erasmus MC, University Medical Center Rotterdam, Doctor Molewaterplein 40, 3015 GD Rotterdam, The Netherlands
| | - M Carola Zillikens
- Department of Internal Medicine, Erasmus MC, University Medical Center Rotterdam, Doctor Molewaterplein 40, 3015 GD Rotterdam, The Netherlands
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15
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Najman K, Adrian S, Sadowska A, Świąder K, Hallmann E, Buczak K, Waszkiewicz-Robak B, Szterk A. Changes in Physicochemical and Bioactive Properties of Quince (Cydonia oblonga Mill.) and Its Products. Molecules 2023; 28:molecules28073066. [PMID: 37049829 PMCID: PMC10096434 DOI: 10.3390/molecules28073066] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 03/25/2023] [Accepted: 03/28/2023] [Indexed: 04/03/2023] Open
Abstract
Quince (Cydonia oblonga Miller) is a plant that is commonly cultivated around the world, known for centuries for its valuable nutritional and healing properties. Although quince fruit are extremely aromatic, due to their high hardness and sour, astringent, and bitter taste, they are not suitable for direct consumption in an unprocessed form. However, they are an important raw material in fruit processing, e.g., in the production of jams, jellies, and juices. Quince fruits fall under the category of temperate fruits, so their shelf life can be predicted. Considering that technological processing affects not only the organoleptic properties and shelf life but also the functional properties of fruits, the aim of this research was to determine the impact of various types of technological treatments on the physicochemical and bioactive properties of quince fruit. In fresh, boiled, and fried fruits and in freshly squeezed quince fruit juice, basic parameters, such as the content of dry matter, moisture, soluble solids (°Brix), pH, total acidity, water activity, and color parameters (L*a*b*) were determined. The content of key bioactive ingredients, i.e., tannins, carotenoids, flavonoids, phenolic acids, and total polyphenols, was also determined, as well as the antioxidant activity of raw and technologically processed (cooked, fried, and squeezed) quince fruits. The conducted research showed that fresh quince fruit and processed quince products can be a very good source of bioactive ingredients in the diet, such as tannins (3.64 ± 0.06 mg/100 g in fresh fruit; from 2.22 ± 0.02 mg/100 g to 5.59 ± 0.15 g/100 g in products), carotenoids (44.98 ± 0.18 mg/100 g in fresh fruit; from 141.88 ± 0.62 mg/100 g to 166.12 ± 0.62 mg/100 g in products), and polyphenolic compounds (246.98 ± 6.76 mg GAE/100 g in fresh fruit; from 364.53 ± 3.76 mg/100 g to 674.21 ± 4.49 mg/100 g in products). Quince fruit and quince products are also characterized by high antioxidant properties (452.41 ± 6.50 µM TEAC/100 g in fresh fruit; 520.78 ± 8.56 µM TEAC/100 g to 916.16 ± 6.55 µM TEAC/100 g in products). The choice of appropriate technological processing for the quince fruit may allow producers to obtain high-quality fruit preserves and act a starting point for the development of functional products with the addition of quince fruit in its various forms, with high health-promoting values and a wide range of applications in both the food and pharmaceutical industries.
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16
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Wu Y, Wu S, Sun M, Nie L, Zhang Y, Wang S. Reduction of the levels of 5-hydroxymethylfurfural and advanced glycation end products in milk by the combination of high pressure and moderate heat pre-incubation. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04184-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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17
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Zhang Z, Wang B, Adhikari B. Maillard reaction between pea protein isolate and maltodextrin via wet-heating route for emulsion stabilisation. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022] Open
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18
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Eggen MD, Merboth P, Neukirchner H, Glomb MA. Lipid Peroxidation Has Major Impact on Malondialdehyde-Derived but Only Minor Influence on Glyoxal and Methylglyoxal-Derived Protein Modifications in Carbohydrate-Rich Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10271-10283. [PMID: 35968682 DOI: 10.1021/acs.jafc.2c04052] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
In the present work, the contribution of lipid peroxidation on modifications of lysine and arginine residues of proteins was investigated. Lipid peroxidation had a major impact on malondialdehyde-derived protein modifications; however, the influence on glyoxal and methylglyoxal-derived modifications in flat wafers was negligible. Therefore, vegetable oils (either linseed oil, sunflower oil, or coconut oil) were added to respective batters, and flat wafers were baked (150 °C, 3-10 min). Analysis of malondialdehyde indicated oxidation in linseed wafers, which was supported by the direct quantitation of three malondialdehyde protein adducts in the range of 0.09-23.5 mg/kg after enzymatic hydrolysis. In contrast, levels of free glyoxal and methylglyoxal were independent of the type of oil added, which was in line with the analysis of 13 advanced glycation end products. Comprehensive incubations of 40 mM N2-t-Boc-lysine (100 mM phosphate buffer, pH 7.4) with either 10% oil or an equimolar concentration of carbohydrates led to magnitudes higher (103-105) amounts of N6-carboxymethyl lysine, N6-glycolyl lysine, and N6-carboxyethyl lysine in the latter. Furthermore, malondialdehyde exceeded glyoxal and methylglyoxal in incubations of pure oils at 150 °C by factors of 30 and 100, respectively.
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Affiliation(s)
- Michael D Eggen
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, 06120 Halle, Saale, Germany
| | - Paul Merboth
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, 06120 Halle, Saale, Germany
| | - Helen Neukirchner
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, 06120 Halle, Saale, Germany
| | - Marcus A Glomb
- Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, 06120 Halle, Saale, Germany
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19
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Qin R, Wu R, Shi H, Jia C, Rong J, Liu R. Formation of AGEs in fish cakes during air frying and other traditional heating methods. Food Chem 2022; 391:133213. [PMID: 35617759 DOI: 10.1016/j.foodchem.2022.133213] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Revised: 04/28/2022] [Accepted: 05/11/2022] [Indexed: 11/30/2022]
Abstract
This study investigated the formation of advanced glycation end products (AGEs) in fish cakes under air frying, deep frying, pan frying and baking. The results showed that the AGEs contents on the surface of fish cakes significantly increased with prolonging heating time. The AGEs contents under different methods were following: deep frying > air frying ≈ pan frying > baking. However, the AGEs contents in the interior of fish cakes were hardly influenced by the methods and time. The correlation analysis showed that the AGEs contents were negatively correlated with the moisture content, positively correlated with the yellowness (b*) value, oil content and oxidation products. Additionally, the air-fried fish cake exhibited a denser texture compared to the others, and its colour was similar to the deep-fried ones. Conclusively, the air-fried fish cake showed low oil and AGEs contents, and similar colour to the deep-fried fish cake.
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Affiliation(s)
- Ruike Qin
- College of Food Science and Technology, Huazhong Agricultural University / Key Laboratory of Environment Correlative Dietology, Ministry of Education / National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Runlin Wu
- College of Food Science and Technology, Huazhong Agricultural University / Key Laboratory of Environment Correlative Dietology, Ministry of Education / National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Haonan Shi
- College of Food Science and Technology, Huazhong Agricultural University / Key Laboratory of Environment Correlative Dietology, Ministry of Education / National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Caihua Jia
- College of Food Science and Technology, Huazhong Agricultural University / Key Laboratory of Environment Correlative Dietology, Ministry of Education / National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Jianhua Rong
- College of Food Science and Technology, Huazhong Agricultural University / Key Laboratory of Environment Correlative Dietology, Ministry of Education / National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University / Key Laboratory of Environment Correlative Dietology, Ministry of Education / National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China.
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20
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Effects of Electrospun Potato Protein-Maltodextrin Mixtures and Thermal Glycation on Trypsin Inhibitor Activity. Foods 2022; 11:foods11070918. [PMID: 35407004 PMCID: PMC8997613 DOI: 10.3390/foods11070918] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/18/2022] [Accepted: 03/19/2022] [Indexed: 02/06/2023] Open
Abstract
Fibers of potato protein and polysaccharides were obtained by needleless electrospinning. Mixtures of maltodextrin DE2 (dextrose equivalent) (0.8 g/mL), DE21 (0.1 g/mL), and different concentrations of potato protein (0.05, 0.1, 0.15, and 0.2 g/mL) were used for fiber production. Glycation was performed via the Maillard reaction after thermal treatment (0/6/12/24/48 h, 65 °C, 75% relative humidity). The effects of electrospinning and heating on trypsin inhibitor activity (IA) were studied. The results of the IA assay showed that electrospinning and glycation caused significant differences in IA among blends, heating times, and the interaction of blend and heating time (p < 0.001). The higher the protein content in the fibers, the higher the IA. The lowest IA was found in the mixture with the lowest protein content after 48 h. In other blends, the minimum IAs were found between 6 and 12 h of heating. The determination of the free lysine groups showed a nonsignificant decrease after heating. However, higher free lysine groups per protein (6.3−9.5 g/100 g) were found in unheated fibers than in the potato protein isolate (6.0 ± 0.5 g/100 g). The amide I and amide II regions, detected by the Fourier transform infrared spectra, showed only a slight shift after heating.
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21
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Muraoka MY, Justino AB, Caixeta DC, Queiroz JS, Sabino-Silva R, Salmen Espindola F. Fructose and methylglyoxal-induced glycation alters structural and functional properties of salivary proteins, albumin and lysozyme. PLoS One 2022; 17:e0262369. [PMID: 35061788 PMCID: PMC8782344 DOI: 10.1371/journal.pone.0262369] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Accepted: 12/21/2021] [Indexed: 01/08/2023] Open
Abstract
Glycation process refers to reactions between reduction sugars and amino acids that can lead to formation of advanced glycation end products (AGEs) which are related to changes in chemical and functional properties of biological structures that accumulate during aging and diseases. The aim of this study was to perform and analyze in vitro glycation by fructose and methylglyoxal (MGO) using salivary fluid, albumin, lysozyme, and salivary α-amylase (sAA). Glycation effect was analyzed by biochemical and spectroscopic methods. The results were obtained by fluorescence analysis, infrared spectroscopy (total attenuated reflection-Fourier transform, ATR-FTIR) followed by multivariate analysis of principal components (PCA), protein profile, immunodetection, enzymatic activity and oxidative damage to proteins. Fluorescence increased in all glycated samples, except in saliva with fructose. The ATR-FTIR spectra and PCA analysis showed structural changes related to the vibrational mode of glycation of albumin, lysozyme, and salivary proteins. Glycation increased the relative molecular mass (Mr) in protein profile of albumin and lysozyme. Saliva showed a decrease in band intensity when glycated. The analysis of sAA immunoblotting indicated a relative reduction in intensity of its correspondent Mr after sAA glycation; and a decrease in its enzymatic activity was observed. Carbonylation levels increased in all glycated samples, except for saliva with fructose. Thiol content decreased only for glycated lysozyme and saliva with MGO. Therefore, glycation of salivary fluid and sAA may have the potential to identify products derived by glycation process. This opens perspectives for further studies on the use of saliva, an easy and non-invasive collection fluid, to monitor glycated proteins in the aging process and evolution of diseases.
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Affiliation(s)
- Mariane Yumiko Muraoka
- Biochemistry and Molecular Biology Laboratory, Institute of Biotechnology, Federal University of Uberlandia, Uberlandia, Minas Gerais, Brazil
| | - Allisson Benatti Justino
- Biochemistry and Molecular Biology Laboratory, Institute of Biotechnology, Federal University of Uberlandia, Uberlandia, Minas Gerais, Brazil
| | - Douglas Carvalho Caixeta
- Biochemistry and Molecular Biology Laboratory, Institute of Biotechnology, Federal University of Uberlandia, Uberlandia, Minas Gerais, Brazil
- Innovation Center in Salivary Diagnostic and Nanotheranostics, Institute of Biomedical Sciences, Federal University of Uberlandia, Uberlandia, Minas Gerais, Brazil
| | - Julia Silveira Queiroz
- Biochemistry and Molecular Biology Laboratory, Institute of Biotechnology, Federal University of Uberlandia, Uberlandia, Minas Gerais, Brazil
| | - Robinson Sabino-Silva
- Innovation Center in Salivary Diagnostic and Nanotheranostics, Institute of Biomedical Sciences, Federal University of Uberlandia, Uberlandia, Minas Gerais, Brazil
| | - Foued Salmen Espindola
- Biochemistry and Molecular Biology Laboratory, Institute of Biotechnology, Federal University of Uberlandia, Uberlandia, Minas Gerais, Brazil
- * E-mail:
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22
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Linkens AMA, Houben AJ, Niessen PM, Wijckmans N, de Goei E, Van den Eynde MD, Scheijen JLJM, Waarenburg M, Mari A, Berendschot TT, Streese L, Hanssen H, van Dongen MC, van Gool C, Stehouwer CDA, Eussen SJ, Schalkwijk C. A 4-week high-AGE diet does not impair glucose metabolism and vascular function in obese individuals. JCI Insight 2022; 7:156950. [PMID: 35133989 PMCID: PMC8986074 DOI: 10.1172/jci.insight.156950] [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: 11/22/2021] [Accepted: 02/04/2022] [Indexed: 12/14/2022] Open
Abstract
BACKGROUND Accumulation of advanced glycation endproducts (AGEs) may contribute to the pathophysiology of type 2 diabetes and its vascular complications. AGEs are widely present in food, but whether restricting AGE intake improves risk factors for type 2 diabetes and vascular dysfunction is controversial. METHODS Abdominally obese but otherwise healthy individuals were randomly assigned to a specifically designed 4-week diet low or high in AGEs in a double-blind, parallel design. Insulin sensitivity, secretion, and clearance were assessed by a combined hyperinsulinemic-euglycemic and hyperglycemic clamp. Micro- and macrovascular function, inflammation, and lipid profiles were assessed by state-of-the-art in vivo measurements and biomarkers. Specific urinary and plasma AGEs Nε-(carboxymethyl)lysine (CML), Nε-(1-carboxyethyl)lysine (CEL), and Nδ-(5-hydro-5-methyl-4-imidazolon-2-yl)-ornithine (MG-H1) were assessed by mass spectrometry. RESULTS In 73 individuals (22 males, mean ± SD age and BMI 52 ± 14 years, 30.6 ± 4.0 kg/m2), intake of CML, CEL, and MG-H1 differed 2.7-, 5.3-, and 3.7-fold between the low- and high-AGE diets, leading to corresponding changes of these AGEs in urine and plasma. Despite this, there was no difference in insulin sensitivity, secretion, or clearance; micro- and macrovascular function; overall inflammation; or lipid profile between the low and high dietary AGE groups (for all treatment effects, P > 0.05). CONCLUSION This comprehensive RCT demonstrates very limited biological consequences of a 4-week diet low or high in AGEs in abdominally obese individuals. TRIAL REGISTRATION Clinicaltrials.gov, NCT03866343; trialregister.nl, NTR7594. FUNDING Diabetesfonds and ZonMw.
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Affiliation(s)
- Armand M A Linkens
- Cardiovascular Research Center, Maastricht (CARIM), Maastricht, Netherlands
| | - Alfons J Houben
- Department of Internal Medicine, Maastricht University Medical Center, Maastricht, Netherlands
| | - Petra M Niessen
- Department of Internal Medicine, Cardiovascular Research Institute Maastric, Maastricht University Medical Center, Maastricht, Netherlands
| | - Nicole Wijckmans
- Department of Epidemiology, Maastricht University, Maastricht, the Netherla, CARIM School for Cardiovascular Diseases, Maastricht University, the Netherlands, Maastricht, Netherlands
| | - Erica de Goei
- CARIM School for Cardiovascular Diseases, Maastricht University, the Nether, Department of Epidemiology, Maastricht University, Maastricht, the Netherlands, Maastricht, Netherlands
| | - Mathias Dg Van den Eynde
- Department of Internal Medicine, Maastricht University Medical Center, the , CARIM School for Cardiovascular Diseases, Maastricht University, the Netherlands, Maastricht, Netherlands
| | - Jean L J M Scheijen
- Internal Medicine, Maastricht University Medical Center, Maastricht, Netherlands
| | - Marjo Waarenburg
- Internal Medicine, Maastricht University Medical Center, Maastricht, Netherlands
| | - Andrea Mari
- Institute of Biomedical Engineering, National Research Council, Padova, Italy
| | - Tos Tjm Berendschot
- University Eye Clinic Maastricht, Maastricht University Medical Center, the Netherlands., Maastricht, Netherlands
| | - Lukas Streese
- Department of Sport, Exercise and Health, University of Basel, Basel, Switzerland
| | - Henner Hanssen
- Department of Sport, Exercise and Health, University of Basel, Basel, Switzerland
| | - Martien Cjm van Dongen
- Department of Epidemiology, Maastricht University, Maastricht, the Netherlands, Maastricht, Netherlands
| | - Christel van Gool
- Department of Epidemiology, Maastricht University, Maastricht, the Netherlands, Maastricht, Netherlands
| | - Coen DA Stehouwer
- Department of Internal Medicine, Cardiovascular Research Institute Maastric, Maastricht University Medical Center, Maastricht, Netherlands
| | - Simone Jpm Eussen
- Department of Epidemiology, Maastricht University, Maastricht, the Netherlands, Maastricht, Netherlands
| | - Casper Schalkwijk
- Department of Internal Medicine, Cardiovascular Research Institute Maastric, Maastricht University Medical Center, Maastricht, Netherlands
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23
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The Role of AGE-RAGE Signalling as a Modulator of Gut Permeability in Diabetes. Int J Mol Sci 2022; 23:ijms23031766. [PMID: 35163688 PMCID: PMC8836043 DOI: 10.3390/ijms23031766] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/28/2022] [Accepted: 01/30/2022] [Indexed: 12/11/2022] Open
Abstract
There is increasing evidence for the role of intestinal permeability as a contributing factor in the pathogenesis of diabetes; however, the molecular mechanisms are poorly understood. Advanced glycation endproducts, of both exogenous and endogenous origin, have been shown to play a role in diabetes pathophysiology, in part by their ligation to the receptor for advanced glycation endproducts (RAGE), leading to a proinflammatory signalling cascade. RAGE signalling has been demonstrated to play a role in the development of intestinal inflammation and permeability in Crohn's disease and ulcerative colitis. In this review, we explore the role of AGE-RAGE signalling and intestinal permeability and explore whether activation of RAGE on the intestinal epithelium may be a downstream event contributing to the pathogenesis of diabetes complications.
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24
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Lehrke M, Moellmann J, Kahles F, Marx N. Glucose-derived posttranslational modification in cardiovascular disease. Mol Aspects Med 2022; 86:101084. [DOI: 10.1016/j.mam.2022.101084] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Revised: 02/13/2022] [Accepted: 02/19/2022] [Indexed: 12/21/2022]
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25
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DUMAN E, KURBAN H. Investigation of in vitro formation of advanced lipoxidation end products and advanced glycation end products precursors in high-fat processed meat products. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.110921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Abstract
Context Most methods for assessing dietary intake have considerable measurement error. Dietary biomarkers are objective tools for dietary assessment. Dietary biomarkers of dietary patterns have not been well described, despite modern dietary guidelines endorsing dietary patterns. Objective This systematic review sought to describe the dietary biomarkers commonly used to assess dietary patterns, and the novel biomarkers of dietary patterns identified by exploratory studies. Data Sources MEDLINE, Embase, Cochrane Central, PreMEDLINE, and CINAHL databases were searched. Data Extraction Data extraction and bias assessment were undertaken in duplicate. Data Analysis A qualitative approach was applied, without statistical analysis. Conclusion In controlled settings, dietary biomarkers of single nutrients or of individual foods or food groups are commonly used to assess compliance with dietary patterns. However, currently, there are no dietary biomarkers or biomarker profiles that are able to identify the specific dietary pattern that has been consumed by an individual. Future work should seek to validate novel dietary biomarkers and biomarker profiles that are indicative of specific dietary patterns and their characteristics. A dietary biomarker panel consisting of multiple biomarkers is almost certainly necessary to capture the complexity of dietary patterns. Systematic Review Registration PROSPERO registration no. CRD42019129839.
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Affiliation(s)
- Shuang Liang
- The Boden Initiative, Charles Perkins Centre, The University of Sydney, Sydney, New South Wales, Australia
- Sydney Medical School, The University of Sydney, Sydney, New South Wales, Australia
| | - Reeja F Nasir
- The Boden Initiative, Charles Perkins Centre, The University of Sydney, Sydney, New South Wales, Australia
- Sydney Medical School, The University of Sydney, Sydney, New South Wales, Australia
| | - Kim S Bell-Anderson
- School of Life and Environmental Sciences, The University of Sydney, Sydney, New South Wales, Australia
| | - Clémence A Toniutti
- The Boden Initiative, Charles Perkins Centre, The University of Sydney, Sydney, New South Wales, Australia
| | - Fiona M O’Leary
- Susan Wakil School of Nursing and Midwifery, The University of Sydney, Sydney, New South Wales, Australia
| | - Michael R Skilton
- M.R. Skilton, D17—Charles Perkins Centre, The University of Sydney, NSW 2006, Australia. E-mail: .*F.M.O’L. and M.R.S. contributed equally to this review
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27
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UĞUR H, GÖRÜNMEK M, ÇATAK J, EFE E, ÖZGÜR B, DUMAN S, YAMAN M. Determination and assessment of the most potent precursors of advanced glycation end products in baklava and Turkish delight by HPLC. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.08522] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
| | - Mihraç GÖRÜNMEK
- Istanbul Medeniyet University, Turkey; İstanbul Sabahattin Zaim University, Turkey
| | - Jale ÇATAK
- İstanbul Sabahattin Zaim University, Turkey
| | - Esra EFE
- İstanbul Sabahattin Zaim University, Turkey
| | | | - Sabire DUMAN
- Afyonkarahisar Health Sciences University, Turkey
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28
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Hernandez-Castillo C, Shuck SC. Diet and Obesity-Induced Methylglyoxal Production and Links to Metabolic Disease. Chem Res Toxicol 2021; 34:2424-2440. [PMID: 34851609 DOI: 10.1021/acs.chemrestox.1c00221] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
The obesity rate in the United States is 42.4% and has become a national epidemic. Obesity is a complex condition that is influenced by socioeconomic status, ethnicity, genetics, age, and diet. Increased consumption of a Western diet, one that is high in processed foods, red meat, and sugar content, is associated with elevated obesity rates. Factors that increase obesity risk, such as socioeconomic status, also increase consumption of a Western diet because of a limited access to healthier options and greater affordability of processed foods. Obesity is a public health threat because it increases the risk of several pathologies, including atherosclerosis, diabetes, and cancer. The molecular mechanisms linking obesity to disease onset and progression are not well understood, but a proposed mechanism is physiological changes caused by altered lipid peroxidation, glycolysis, and protein metabolism. These metabolic pathways give rise to reactive molecules such as the abundant electrophile methylglyoxal (MG), which covalently modifies nucleic acids and proteins. MG-adducts are associated with obesity-linked pathologies and may have potential for biomonitoring to determine the risk of disease onset and progression. MG-adducts may also play a role in disease progression because they are mutagenic and directly impact protein stability and function. In this review, we discuss how obesity drives metabolic alterations, how these alterations lead to MG production, the association of MG-adducts with disease, and the potential impact of MG-adducts on cellular function.
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Affiliation(s)
- Carlos Hernandez-Castillo
- Department of Diabetes and Cancer Metabolism, Beckman Research Institute of City of Hope, Duarte, California 91010, United States
| | - Sarah C Shuck
- Department of Diabetes and Cancer Metabolism, Beckman Research Institute of City of Hope, Duarte, California 91010, United States
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29
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Nobis A, Kwasnicki M, Lehnhardt F, Hellwig M, Henle T, Becker T, Gastl M. A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of De Novo Formation of Aging Aldehydes. Foods 2021; 10:foods10112668. [PMID: 34828949 PMCID: PMC8622366 DOI: 10.3390/foods10112668] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 10/28/2021] [Accepted: 11/01/2021] [Indexed: 11/16/2022] Open
Abstract
Flavor instability of beer is affected by the rise of aroma-active aldehydes during aging. Aldehydes can be either released from bound-state forms or formed de novo. This second part of our study focused on the de novo formation of aldehydes during the Maillard reaction, Strecker degradation, and oxidation reactions. Key precursor compounds for de novo pathways are free amino acids. This study varied the potential for reactions by varying free amino acid content in fresh beer using different proteolytic malt modification levels (569–731 mg/100 g d. m. of soluble nitrogen) of the used malt in brewing trials. Overall, six pale lager beers were produced from three malts (different malt modification levels), each was made from two different barley varieties and was naturally and forcibly aged. It was found that higher malt modification levels in fresh beer and during beer aging increased amino acid and dicarbonyl concentrations as aging precursors and Strecker aldehyde contents as aging indicators. Dicarbonyls were degraded during aging. Advanced glycation end products as possible degradation products showed no consistent formation during aging. Therefore, Strecker reactions were favored during beer aging. No alternative oxidative formation of Strecker aldehydes from their corresponding alcohols could be confirmed. Along with the preceding part one of our investigation, the results of this study showed that de novo formation and release occur simultaneously. After 4 months of natural aging, aldehyde rise is mainly accounted for by de novo formation.
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Affiliation(s)
- Arndt Nobis
- TUM School of Life Sciences, Technische Universität München, 85354 Freising, Germany; (A.N.); (F.L.); (T.B.)
| | - Melanie Kwasnicki
- Chair of Food Chemistry, Technische Universität Dresden, 01069 Dresden, Germany; (M.K.); (T.H.)
| | - Florian Lehnhardt
- TUM School of Life Sciences, Technische Universität München, 85354 Freising, Germany; (A.N.); (F.L.); (T.B.)
| | - Michael Hellwig
- Institute of Food Chemistry, Technical University of Braunschweig, 38106 Braunschweig, Germany;
| | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, 01069 Dresden, Germany; (M.K.); (T.H.)
| | - Thomas Becker
- TUM School of Life Sciences, Technische Universität München, 85354 Freising, Germany; (A.N.); (F.L.); (T.B.)
| | - Martina Gastl
- TUM School of Life Sciences, Technische Universität München, 85354 Freising, Germany; (A.N.); (F.L.); (T.B.)
- Correspondence:
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30
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Nobis A, Wendl S, Becker T, Gastl M. Formation and degradation of 3‐deoxyglucosone as a key intermediate for ageing indicators during wort boiling. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.668] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Arndt Nobis
- Chair of Brewing and Beverage Technology TU Munich Weihenstephaner Steig 20 Freising 85354 Germany
| | - Stefan Wendl
- Chair of Brewing and Beverage Technology TU Munich Weihenstephaner Steig 20 Freising 85354 Germany
| | - Thomas Becker
- Chair of Brewing and Beverage Technology TU Munich Weihenstephaner Steig 20 Freising 85354 Germany
| | - Martina Gastl
- Chair of Brewing and Beverage Technology TU Munich Weihenstephaner Steig 20 Freising 85354 Germany
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31
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Fan L, Wang F, Yao Q, Wu H, Wen F, Wang J, Li H, Zheng N. Lactoferrin could alleviate liver injury caused by Maillard reaction products with furan ring through regulating necroptosis pathway. Food Sci Nutr 2021; 9:3449-3459. [PMID: 34262705 PMCID: PMC8269604 DOI: 10.1002/fsn3.2254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 03/09/2021] [Accepted: 03/11/2021] [Indexed: 11/07/2022] Open
Abstract
As classical MRPs, the toxic effects of furosine, pyralline, and 5-hydroxymethylfurfural (5-HMF) in liver tissue are evaluated and the related mechanism is investigated here, and the protective effects of lactoferrin on liver injury caused by Maillard reaction products (MRPs) with furan ring are proved in vitro and in vivo. First, we detect the concentrations of furosine, pyralline, and 5-HMF in several foods using ultrahigh-performance liquid chromatography (UHPLC). Then, the effects of the three MRPs on liver cells (HL-7702) viability, as well as liver tissue, are performed and evaluated. Furthermore, the regulations of three MRPs on necroptosis-related pathway in liver cells are investigated. Additionally, the effects of lactoferrin in alleviating liver injury, as well as regulating necroptosis pathway, were evaluated. Results elucidate that lactoferrin protects liver injury caused by MRPs with furan ring structure through activating RIPK1/RIPK3/p-MLKL necroptosis pathway and downstream inflammatory reaction.
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Affiliation(s)
- Linlin Fan
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural AffairsInstitute of Animal ScienceChinese Academy of Agricultural SciencesBeijingChina
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural AffairsInstitute of Animal SciencesChinese Academy of Agricultural SciencesBeijingChina
- State Key Laboratory of Animal NutritionInstitute of Animal ScienceChinese Academy of Agricultural SciencesBeijingChina
| | - Fengen Wang
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural AffairsInstitute of Animal ScienceChinese Academy of Agricultural SciencesBeijingChina
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural AffairsInstitute of Animal SciencesChinese Academy of Agricultural SciencesBeijingChina
- State Key Laboratory of Animal NutritionInstitute of Animal ScienceChinese Academy of Agricultural SciencesBeijingChina
| | - Qianqian Yao
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural AffairsInstitute of Animal ScienceChinese Academy of Agricultural SciencesBeijingChina
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural AffairsInstitute of Animal SciencesChinese Academy of Agricultural SciencesBeijingChina
- State Key Laboratory of Animal NutritionInstitute of Animal ScienceChinese Academy of Agricultural SciencesBeijingChina
| | - Haoming Wu
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural AffairsInstitute of Animal ScienceChinese Academy of Agricultural SciencesBeijingChina
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural AffairsInstitute of Animal SciencesChinese Academy of Agricultural SciencesBeijingChina
- State Key Laboratory of Animal NutritionInstitute of Animal ScienceChinese Academy of Agricultural SciencesBeijingChina
| | - Fang Wen
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural AffairsInstitute of Animal ScienceChinese Academy of Agricultural SciencesBeijingChina
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural AffairsInstitute of Animal SciencesChinese Academy of Agricultural SciencesBeijingChina
- State Key Laboratory of Animal NutritionInstitute of Animal ScienceChinese Academy of Agricultural SciencesBeijingChina
| | - Jiaqi Wang
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural AffairsInstitute of Animal ScienceChinese Academy of Agricultural SciencesBeijingChina
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural AffairsInstitute of Animal SciencesChinese Academy of Agricultural SciencesBeijingChina
- State Key Laboratory of Animal NutritionInstitute of Animal ScienceChinese Academy of Agricultural SciencesBeijingChina
| | - Huiying Li
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural AffairsInstitute of Animal ScienceChinese Academy of Agricultural SciencesBeijingChina
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural AffairsInstitute of Animal SciencesChinese Academy of Agricultural SciencesBeijingChina
- State Key Laboratory of Animal NutritionInstitute of Animal ScienceChinese Academy of Agricultural SciencesBeijingChina
| | - Nan Zheng
- Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural AffairsInstitute of Animal ScienceChinese Academy of Agricultural SciencesBeijingChina
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural AffairsInstitute of Animal SciencesChinese Academy of Agricultural SciencesBeijingChina
- State Key Laboratory of Animal NutritionInstitute of Animal ScienceChinese Academy of Agricultural SciencesBeijingChina
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Formation of α-dicarbonyl compounds and glycation products in sesame (Sesamum indicum L.) seeds during roasting: a multiresponse kinetic modelling approach. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03787-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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33
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Linkens AM, Eussen SJ, Houben AJ, Kroon AA, Schram MT, Reesink KD, Dagnelie PC, Henry RM, van Greevenbroek M, Wesselius A, Stehouwer CD, Schalkwijk CG. Habitual Intake of Dietary Advanced Glycation End Products Is Not Associated with Arterial Stiffness of the Aorta and Carotid Artery in Adults: The Maastricht Study. J Nutr 2021; 151:1886-1893. [PMID: 33982103 PMCID: PMC8245866 DOI: 10.1093/jn/nxab097] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 02/17/2021] [Accepted: 03/15/2021] [Indexed: 12/24/2022] Open
Abstract
BACKGROUND Advanced glycation end products (AGEs), a heterogeneous group of bioactive compounds, are thought to contribute to arterial stiffness, which in turn is a causal factor in the pathogenesis of stroke, myocardial infarction, and heart failure. Whether AGEs derived from food also contribute to arterial stiffness is not clear. OBJECTIVES We investigated whether higher intake of dietary AGEs is associated with arterial stiffness. METHODS In this cross-sectional observational study in 2255 participants of The Maastricht Study (mean ± SD age: 60 ± 8 y, 51% male, mean ± SD BMI: 26.9 ± 4.4 kg/m2, n = 1326 normal glucose metabolism, n = 341 prediabetes, and n = 585 type 2 diabetes mellitus), we estimated intake of the dietary AGEs Nε-(carboxymethyl)lysine (CML), Nε-(1-carboxyethyl)lysine (CEL), and Nδ-(5-hydro-5-methyl-4-imidazolon-2-yl)-ornithine (MG-H1) by a validated FFQ coupled to our ultra-performance liquid chromatography tandem mass spectrometry dietary AGE database. Arterial stiffness was determined using carotid-femoral pulse wave velocity (cfPWV), carotid distensibility coefficient (DC), and carotid Young's elastic modulus (YEM). We performed multiple linear regression analyses adjusting for potential confounders (demographic, hemodynamic, cardiovascular, and dietary factors). RESULTS In the fully adjusted models we observed no statistically significant associations between intake of the dietary AGEs CML, CEL, and MG-H1 and arterial stiffness expressed as cfPWV, carotid DC, and carotid YEM. CONCLUSIONS In adults aged 40-75 y, habitual intake of the dietary AGEs CML, CEL, and MG-H1 is not associated with arterial stiffness measured as cfPWV, carotid DC, or carotid YEM.
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Affiliation(s)
- Armand Ma Linkens
- Department of Internal Medicine, Maastricht University Medical Centre, Maastricht, Netherlands,CARIM School for Cardiovascular Diseases, Maastricht University, Maastricht, Netherlands
| | - Simone Jmp Eussen
- CARIM School for Cardiovascular Diseases, Maastricht University, Maastricht, Netherlands,Department of Epidemiology, Maastricht University, Maastricht, Netherlands
| | - Alfons Jhm Houben
- Department of Internal Medicine, Maastricht University Medical Centre, Maastricht, Netherlands,CARIM School for Cardiovascular Diseases, Maastricht University, Maastricht, Netherlands
| | - Abraham A Kroon
- Department of Internal Medicine, Maastricht University Medical Centre, Maastricht, Netherlands,CARIM School for Cardiovascular Diseases, Maastricht University, Maastricht, Netherlands
| | - Miranda T Schram
- Department of Internal Medicine, Maastricht University Medical Centre, Maastricht, Netherlands,CARIM School for Cardiovascular Diseases, Maastricht University, Maastricht, Netherlands,Heart and Vascular Center, Maastricht University Medical Centre, Maastricht, Netherlands
| | - Koen D Reesink
- CARIM School for Cardiovascular Diseases, Maastricht University, Maastricht, Netherlands,Heart and Vascular Center, Maastricht University Medical Centre, Maastricht, Netherlands
| | - Pieter C Dagnelie
- Department of Epidemiology, Maastricht University, Maastricht, Netherlands
| | - Ronald Ma Henry
- Department of Internal Medicine, Maastricht University Medical Centre, Maastricht, Netherlands,CARIM School for Cardiovascular Diseases, Maastricht University, Maastricht, Netherlands,Heart and Vascular Center, Maastricht University Medical Centre, Maastricht, Netherlands
| | - Marleen van Greevenbroek
- Department of Internal Medicine, Maastricht University Medical Centre, Maastricht, Netherlands,CARIM School for Cardiovascular Diseases, Maastricht University, Maastricht, Netherlands
| | - Anke Wesselius
- Department of Complex Genetics and Epidemiology, NUTRIM School for Nutrition and Translational Research in Metabolism, Maastricht University, Maastricht, Netherlands
| | - Coen Da Stehouwer
- Department of Internal Medicine, Maastricht University Medical Centre, Maastricht, Netherlands,CARIM School for Cardiovascular Diseases, Maastricht University, Maastricht, Netherlands
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Wu Y, Dong L, Wu Y, Wu D, Zhang Y, Wang S. Effect of methylglyoxal on the alteration in structure and digestibility of α-lactalbumin, and the formation of advanced glycation end products under simulated thermal processing. Food Sci Nutr 2021; 9:2299-2307. [PMID: 33841846 PMCID: PMC8020911 DOI: 10.1002/fsn3.2211] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 02/05/2021] [Accepted: 02/18/2021] [Indexed: 01/20/2023] Open
Abstract
α-Dicarbonyl compounds (α-DCs) are a class of compounds generated during the thermal processing of food. Due to the high reactivity, α-DCs were endowed with the ability to react with food components thus lowering nutrition value and even leading to a potential risk for food safety. In this study, methylglyoxal (MG), the most abundant α-DCs, was selected to investigate the alteration effects on the structure and digestibility of α-lactalbumin (αLA) under thermal processing (60-100°C). The results showed that the modification degree of αLA by MG increased with the rise of processing temperature, accompanied by the significant changes in molecular weight, intrinsic fluorescence, and secondary structures of αLA. High-resolution mass spectrometry analysis identified that lysine (Lys) and arginine (Arg) are the modification sites, and Nε-(carboxyethyl)-L-lysine is the main modification type. Since the Lys and Arg are also the cleavage sites of trypsin, the digestibility of MG modified αLA (MG-αLA) by trypsin correspondingly decreased with an increase of processing temperature. The reacted Lys and Arg residues, and the protein-bound AGEs were quantified, and the contents were found to be highly dependent on the temperature.
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Affiliation(s)
- Yuekun Wu
- Tianjin Key Laboratory of Food Science and HealthSchool of MedicineNankai UniversityTianjinChina
| | - Lu Dong
- Tianjin Key Laboratory of Food Science and HealthSchool of MedicineNankai UniversityTianjinChina
| | - Yajing Wu
- State Key Laboratory of Food Nutrition and SafetyTianjin University of Science and TechnologyTianjinChina
| | - Dongyan Wu
- State Key Laboratory of Food Nutrition and SafetyTianjin University of Science and TechnologyTianjinChina
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and HealthSchool of MedicineNankai UniversityTianjinChina
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and HealthSchool of MedicineNankai UniversityTianjinChina
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Nobis A, Kunz OS, Gastl M, Hellwig M, Henle T, Becker T. Influence of 3-DG as a Key Precursor Compound on Aging of Lager Beers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3732-3740. [PMID: 33724016 DOI: 10.1021/acs.jafc.0c08003] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
3-Deoxyglucosone (3-DG) is a Maillard reaction intermediate, which forms known beer aging compounds such as Strecker aldehydes. However, the role of 3-DG in beer aging stability has not been described yet. To investigate the influence of 3-DG toward beer aging stability, different concentrations of 3-DG were added to the freshly brewed beer at the beginning of storage. Analysis of well-known degradation products of 3-DG such as 3-deoxygalactosone (HPLC-UV), 5-hydroxymethylfurfural (HPLC-UV), Strecker aldehydes (GC-MS), and free glycated amino acids (HPLC-MS/MS) during beer aging revealed that a higher initial 3-DG concentration increases the formation of the products. In this study, the significant importance of 3-DG as a key precursor compound in beer aging has been shown, especially the increase of Strecker aldehydes.
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Affiliation(s)
- Arndt Nobis
- Chair of Brewing and Beverage Technology, TU Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Oliver Simon Kunz
- Research Center Weihenstephan for Brewing and Food Quality, Alte Akademie, TU Munich, 85354 Freising, Germany
| | - Martina Gastl
- Chair of Brewing and Beverage Technology, TU Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Michael Hellwig
- Institute of Food Chemistry, TU Braunschweig, Schleinitzstraße 20, 38106 Brauschweig, Germany
| | - Thomas Henle
- Chair of Food Chemistry, TU Dresden, Bergstraße 66, 01069 Dresden, Germany
| | - Thomas Becker
- Chair of Brewing and Beverage Technology, TU Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
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Jiang J, Zhang Y, Chen J, Yang X, Mei C, Xiong F, Shi W, Zhou W, Liu X, Sun S, Zhang P, Zhang Y, Zhang Y, Liu S, Zhang Z, Lin Q, Yu Y, Tian J, Luo W, Qin X, Hou FF. Serum and Tissue Levels of Advanced Glycation End Products and Risk of Mortality in Patients on Maintenance Hemodialysis. Am J Nephrol 2021; 52:8-16. [PMID: 33596571 DOI: 10.1159/000512385] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Accepted: 10/15/2020] [Indexed: 12/31/2022]
Abstract
BACKGROUND The relation of tissue and circulating advanced glycation end products (AGEs) with mortality in hemodialysis (HD) patients remains inconclusive. We aimed to investigate the association of serum AGEs (CML) and tissue AGEs estimated by skin autofluorescence (SAF) with all-cause and cardiovascular disease (CVD) mortality, and examine the possible modifiers for the association in HD patients with by far the largest sample size in any similar studies. METHODS A total of 1,634 HD patients were included from the China Cooperative Study on Dialysis (CCSD), a multicenter prospective cohort study. The primary and secondary outcomes were all-cause mortality and CVD mortality, respectively. RESULTS The median follow-up duration was 5.2 years. Overall, there was a positive relation of baseline SAF levels with the risk of all-cause mortality (per 1 AU increment, adjusted hazard ratio (HR), 1.30; 95% confidence interval (CI): 1.12, 1.50) and CVD mortality (per 1 AU increment, adjusted HR, 1.36; 95% CI: 1.14, 1.62). Moreover, a stronger positive association between baseline SAF (per 1 AU increment) and all-cause mortality was found in participants with shorter dialysis vintage, or lower C-reactive protein levels (Both p interactions <0.05). Nevertheless, there was no significant association between serum CML and the risk of mortality. CONCLUSIONS In patients undergoing long-term HD, baseline SAF, but not serum CML, was significantly associated with the risk of all-cause and CVD death.
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Affiliation(s)
- Jianping Jiang
- Division of Nephrology, Nanfang Hospital, Southern Medical University, National Clinical Research Center for Kidney Disease, State Key Laboratory of Organ Failure Research, Guangdong Provincial Institute of Nephrology, Guangdong Provincial Key Laboratory of Renal Failure Research, Guangzhou Regenerative Medicine and Health Guangdong Laboratory, Guangzhou, China
| | - Yuanyuan Zhang
- Division of Nephrology, Nanfang Hospital, Southern Medical University, National Clinical Research Center for Kidney Disease, State Key Laboratory of Organ Failure Research, Guangdong Provincial Institute of Nephrology, Guangdong Provincial Key Laboratory of Renal Failure Research, Guangzhou Regenerative Medicine and Health Guangdong Laboratory, Guangzhou, China
| | - Jianghua Chen
- Kidney Disease Center, The First Affiliated Hospital, College of Medicine, Zhejiang University, Hangzhou, China
| | - Xiaobing Yang
- Division of Nephrology, Nanfang Hospital, Southern Medical University, National Clinical Research Center for Kidney Disease, State Key Laboratory of Organ Failure Research, Guangdong Provincial Institute of Nephrology, Guangdong Provincial Key Laboratory of Renal Failure Research, Guangzhou Regenerative Medicine and Health Guangdong Laboratory, Guangzhou, China
| | - Changlin Mei
- Division of Nephrology, Changzheng Hospital, Shanghai, China
| | - Fei Xiong
- Department of Nephrology, Wuhan No. 1 Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - Wei Shi
- Department of Nephrology, Guangdong Provincial People's Hospital, Guangdong Academy of Medical Sciences, Guangzhou, China
| | - Wei Zhou
- Department of Nephrology, The 8th Medical Center of Chinese PLA General Hospital, Beijing, China
| | - Xusheng Liu
- Department of Nephrology, Guangdong Provincial Hospital of Traditional Chinese Medicine, Second Clinical Medical College, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Shiren Sun
- Department of Nephrology, Xijing Hospital, Xi'an, China
| | - Ping Zhang
- Kidney Disease Center, The First Affiliated Hospital, College of Medicine, Zhejiang University, Hangzhou, China
| | - Yixiang Zhang
- Division of Nephrology, Changzheng Hospital, Shanghai, China
| | - Yanmin Zhang
- Department of Nephrology, Wuhan No. 1 Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China
| | - Shuangxin Liu
- Department of Nephrology, Guangdong Provincial People's Hospital, Guangdong Academy of Medical Sciences, Guangzhou, China
| | - Zhimin Zhang
- Department of Nephrology, The 8th Medical Center of Chinese PLA General Hospital, Beijing, China
| | - Qizhan Lin
- Department of Nephrology, Guangdong Provincial Hospital of Traditional Chinese Medicine, Second Clinical Medical College, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Yan Yu
- Department of Nephrology, Xijing Hospital, Xi'an, China
| | - Jianwei Tian
- Division of Nephrology, Nanfang Hospital, Southern Medical University, National Clinical Research Center for Kidney Disease, State Key Laboratory of Organ Failure Research, Guangdong Provincial Institute of Nephrology, Guangdong Provincial Key Laboratory of Renal Failure Research, Guangzhou Regenerative Medicine and Health Guangdong Laboratory, Guangzhou, China
| | - Weihong Luo
- Division of Nephrology, Nanfang Hospital, Southern Medical University, National Clinical Research Center for Kidney Disease, State Key Laboratory of Organ Failure Research, Guangdong Provincial Institute of Nephrology, Guangdong Provincial Key Laboratory of Renal Failure Research, Guangzhou Regenerative Medicine and Health Guangdong Laboratory, Guangzhou, China
| | - Xianhui Qin
- Division of Nephrology, Nanfang Hospital, Southern Medical University, National Clinical Research Center for Kidney Disease, State Key Laboratory of Organ Failure Research, Guangdong Provincial Institute of Nephrology, Guangdong Provincial Key Laboratory of Renal Failure Research, Guangzhou Regenerative Medicine and Health Guangdong Laboratory, Guangzhou, China
| | - Fan Fan Hou
- Division of Nephrology, Nanfang Hospital, Southern Medical University, National Clinical Research Center for Kidney Disease, State Key Laboratory of Organ Failure Research, Guangdong Provincial Institute of Nephrology, Guangdong Provincial Key Laboratory of Renal Failure Research, Guangzhou Regenerative Medicine and Health Guangdong Laboratory, Guangzhou, China,
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Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application. Foods 2021; 10:foods10020376. [PMID: 33572281 PMCID: PMC7915956 DOI: 10.3390/foods10020376] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 02/02/2021] [Accepted: 02/05/2021] [Indexed: 12/19/2022] Open
Abstract
Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients. This poses challenges because plant proteins are oftentimes storage proteins with a high molecular weight and low water solubility. One promising approach to overcome these limitations is the glycation of plant proteins. The covalent bonding between the proteins and different carbohydrates created via the initial stage of the Maillard reaction can improve the techno-functional characteristics of these proteins without the involvement of potentially toxic chemicals. However, compared to studies with animal-derived proteins, glycation studies on plant proteins are currently still underrepresented in literature. This review provides an overview of the existing studies on the glycation of the major groups of plant proteins with different carbohydrates using different preparation methods. Emphasis is put on the reaction conditions used for glycation as well as the modifications to physicochemical properties and techno-functionality. Different applications of these glycated plant proteins in emulsions, foams, films, and encapsulation systems are introduced. Another focus lies on the reaction chemistry of the Maillard reaction and ways to harness it for controlled glycation and to limit the formation of undesired advanced glycation products. Finally, challenges related to the controlled glycation of plant proteins to improve their properties are discussed.
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van Dongen KCW, van der Zande M, Bruyneel B, Vervoort JJM, Rietjens IMCM, Belzer C, Beekmann K. An in vitro model for microbial fructoselysine degradation shows substantial interindividual differences in metabolic capacities of human fecal slurries. Toxicol In Vitro 2021; 72:105078. [PMID: 33429044 DOI: 10.1016/j.tiv.2021.105078] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Accepted: 01/05/2021] [Indexed: 11/28/2022]
Abstract
Fructoselysine is formed upon heating during processing of food products, and being a key intermediate in advanced glycation end product formation considered to be potentially hazardous to human health. Human gut microbes can degrade fructoselysine to yield the short chain fatty acid butyrate. However, quantitative information on these biochemical reactions is lacking, and interindividual differences therein are not well established. Anaerobic incubations with pooled and individual human fecal slurries were optimized and applied to derive quantitative kinetic information for these biochemical reactions. Of 16 individuals tested, 11 were fructoselysine metabolizers, with Vmax, Km and kcat-values varying up to 14.6-fold, 9.5-fold, and 4.4-fold, respectively. Following fructoselysine exposure, 10 of these 11 metabolizers produced significantly increased butyrate concentrations, varying up to 8.6-fold. Bacterial taxonomic profiling of the fecal samples revealed differential abundant taxa for these reactions (e.g. families Ruminococcaceae, Christenellaceae), and Ruminococcus_1 showed the strongest correlation with fructoselysine degradation and butyrate production (ρ ≥ 0.8). This study highlights substantial interindividual differences in gut microbial degradation of fructoselysine. The presented method allows for quantification of gut microbial degradation kinetics for foodborne xenobiotics, and interindividual differences therein, which can be used to refine prediction of internal exposure.
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Affiliation(s)
- Katja C W van Dongen
- Division of Toxicology, Wageningen University and Research, P.O. Box 8000, 6700 EA Wageningen, the Netherlands.
| | - Meike van der Zande
- Wageningen Food Safety Research (WFSR), part of Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, the Netherlands
| | - Ben Bruyneel
- Division of Toxicology, Wageningen University and Research, P.O. Box 8000, 6700 EA Wageningen, the Netherlands
| | - Jacques J M Vervoort
- Laboratory of Biochemistry, Wageningen University and Research, P.O. Box 8128, 6700 ET Wageningen, the Netherlands
| | - Ivonne M C M Rietjens
- Division of Toxicology, Wageningen University and Research, P.O. Box 8000, 6700 EA Wageningen, the Netherlands
| | - Clara Belzer
- Laboratory of Microbiology, Wageningen University and Research, P.O. Box 8033, 6700 EH Wageningen, the Netherlands
| | - Karsten Beekmann
- Division of Toxicology, Wageningen University and Research, P.O. Box 8000, 6700 EA Wageningen, the Netherlands; Wageningen Food Safety Research (WFSR), part of Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, the Netherlands
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Singh P, Rao PS, Sharma V, Arora S. Physico-chemical aspects of lactose hydrolysed milk system along with detection and mitigation of maillard reaction products. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.030] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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40
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Sohouli MH, Sharifi-Zahabi E, Lari A, Fatahi S, Shidfar F. The impact of low advanced glycation end products diet on obesity and related hormones: a systematic review and meta-analysis. Sci Rep 2020; 10:22194. [PMID: 33335235 PMCID: PMC7747626 DOI: 10.1038/s41598-020-79216-y] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Accepted: 11/18/2020] [Indexed: 12/14/2022] Open
Abstract
Several randomized clinical trials (RCTs) have investigated the effect of dietary advanced glycation end products (AGE) on obesity factors and related hormones in adults; results were conflicting. Therefore, a study was performed to assess the effect of low advanced glycation end products diet on obesity and related hormones. A comprehensive literature search without any limitation on language was conducted using the following bibliographical databases: Web of Science, Scopus, Ovid MEDLINE, Cochrane, and Embase up to October, 2019. From the eligible trials, 13 articles were selected for the systematic review and meta-analysis. Our systematic reviews and meta-analyses have shown a significant decrease in BMI (WMD: − 0.3 kg/m2; 95% CI: − 0.52, − 0.09, p = 0.005; I2 = 55.8%), weight (WMD: − 0.83 kg; 95% CI: − 1.55, − 0.10, p = 0.026; I2 = 67.0%), and leptin (WMD: − 19.85 ng/ml; 95% CI: − 29.88, − 9.82, p < 0.001; I2 = 81.8%) and an increase in adiponectin (WMD: 5.50 µg/ml; 95% CI: 1.33, 9.67, p = 0.010; I2 = 90.6%) levels after consumption of the low AGE diets compared to the high AGE diets. Also, the effect of intake of low AGE compared to high AGE diets was more pronounced in subgroup with duration > 8 weeks for the BMI and weight. Overall, according to our results, although low AGE diets appeared to be statistically significant in reducing the prevalence of obesity and chronic diseases compared to high consumption of dietary AGEs. But, no clinical significance was observed. Therefore, to confirm these results clinically, further prospective studies should be conducted in this regard. The study protocol was registered in the in International prospective register of systematic reviews (PROSPERO) database as CRD42020203734.
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Affiliation(s)
- Mohammad Hassan Sohouli
- Student Research Committee, Faculty of Public Health Branch, Iran University of Medical Sciences, Tehran, Iran.,Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Hemmat Superhighway, Tehran, Iran
| | - Elham Sharifi-Zahabi
- Student Research Committee, Faculty of Public Health Branch, Iran University of Medical Sciences, Tehran, Iran.,Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Hemmat Superhighway, Tehran, Iran
| | - Abolfazl Lari
- Student Research Committee, Faculty of Public Health Branch, Iran University of Medical Sciences, Tehran, Iran.,Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Hemmat Superhighway, Tehran, Iran
| | - Somaye Fatahi
- Student Research Committee, Faculty of Public Health Branch, Iran University of Medical Sciences, Tehran, Iran.,Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Hemmat Superhighway, Tehran, Iran
| | - Farzad Shidfar
- Student Research Committee, Faculty of Public Health Branch, Iran University of Medical Sciences, Tehran, Iran. .,Pediatric growth and development research center, Iran University of Medical Sciences, Tehran, Iran.
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Zhang W, Zhang B, Ye Y, Zhu H. Methylglyoxal-hydroimidazolones (MG-Hs) instead of Nɛ-(carboxymethyl)-l-lysine (CML) is the major advanced glycation end-product during drying process in black tea. Food Chem 2020; 333:127499. [PMID: 32673957 DOI: 10.1016/j.foodchem.2020.127499] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2020] [Revised: 07/02/2020] [Accepted: 07/03/2020] [Indexed: 12/24/2022]
Abstract
This study was to examine the formation of advanced glycation end-products (AGEs) in black tea during drying process at 90, 120, and 150 °C for 1 h. Nine AGEs including Nɛ-(carboxyethyl)-l-lysine (CEL), Nɛ-(carboxymethyl)-l-lysine (CML), three isomers of methylglyoxal-hydroimidazolones (MG-Hs), three isomers of glyoxal-hydroimidazolones (GO-Hs), and argpyrimidine were quantified by using HPLC-MS/MS with isotope-labelled internal standard. Results showed that each AGE during the drying process of 150 °C was significantly higher (p < 0.05) than at 90 and 120 °C, and argpyrimidine was only found in the treatment of 150 °C. MG-H1/3 was first quantified as the major AGE during drying at 120-150 °C, the content respectively reached to (39.66 ± 2.61) μg/g and (58.88 ± 1.76) μg/g after 1 h drying, where CML content only had (19.86 ± 1.02) μg/g and (23.71 ± 1.40) μg/g. This study indicated that arginine derived-AGEs are the key components of black tea AGEs.
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Affiliation(s)
- Wei Zhang
- Department of Molecular Biology, Umeå University, Umeå 90187, Sweden
| | - Beibei Zhang
- Meitan Shengxing Tea Industry Co. Ltd, Zunyi 564100, China
| | - Yang Ye
- Tea Research Institute, China Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Hongkai Zhu
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark.
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Comprehensive Profiling of the Native and Modified Peptidomes of Raw Bovine Milk and Processed Milk Products. Foods 2020; 9:foods9121841. [PMID: 33321979 PMCID: PMC7763055 DOI: 10.3390/foods9121841] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 12/03/2020] [Accepted: 12/04/2020] [Indexed: 11/18/2022] Open
Abstract
Bovine milk contains a variety of endogenous peptides, partially formed by milk proteases that may exert diverse bioactive functions. Milk storage allows further protease activities altering the milk peptidome, while processing, e.g., heat treatment can trigger diverse chemical reactions, such as Maillard reactions and oxidations, leading to different posttranslational modifications (PTMs). The influence of processing on the native and modified peptidome was studied by analyzing peptides extracted from raw milk (RM), ultra-high temperature (UHT) milk, and powdered infant formula (IF) by nano reversed-phase liquid chromatography coupled online to electrospray ionization (ESI) tandem mass spectrometry. Only unmodified peptides proposed by two independent software tools were considered as identified. Thus, 801 identified peptides mainly originated from αS- and β-caseins, but also from milk fat globular membrane proteins, such as glycosylation-dependent cell adhesion molecule 1. RM and UHT milk showed comparable unmodified peptide profiles, whereas IF differed mainly due to a higher number of β-casein peptides. When 26 non-enzymatic posttranslational modifications (PTMs) were targeted in the milk peptidomes, 175 modified peptides were identified, i.e., mostly lactosylated and a few hexosylated or oxidized peptides. Most modified peptides originated from αS-caseins. The numbers of lactosylated peptides increased with harsher processing.
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Shi Y, Wang M, Ding Y, Chen J, Niu B, Chen Q. Effects of Maillard reaction on structural modification and potential allergenicity of peanut 7S globulin (Ara h 1). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5617-5626. [PMID: 32608517 DOI: 10.1002/jsfa.10614] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2018] [Revised: 05/16/2020] [Accepted: 07/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Ara h 1 is a major food allergen in peanuts. Recently, many studies have revealed that the Maillard reaction (MR) affects the allergenicity of food proteins. RESULTS To investigate the influence of the MR on the allergenicity of Ara h 1, R-Ara h 1 was processed with glucose in dry heating conditions for different periods. The extent of the MR was assessed by four methods. The changes in secondary and tertiary structures were characterized through spectroscopy assays. Advanced glycation end products (AGE) structures were identified by protein sample dry heating for 60 min, indicating the formation of AGE-Ara h 1. Simulated gastric fluid (SGF) digestion analysis showed that AGE-Ara h 1 has higher resistance to peptic digestion than R-Ara h 1. The BALB/c mouse model was also utilized to explore the effect of the MR on the allergenicity of Ara h 1, and the results showed that the Th2-type cytokines, antibodies, and histamine content increased, and there was a greater degree of degranulation of rat basophilic leukemia (RBL) cells in the AGE-Ara h 1 group compared with the R-Ara h 1 group. CONCLUSION During the process of dry heating, proteins participated in the MR with changes in secondary and tertiary structures. The condition applying a temperature of 100 °C for 60 min caused the formation of AGE-Ara h 1. Simulated gastric fluid digestion analysis showed that AGE-Ara h 1 had a greater resistance to peptic digestion than R-Ara h 1. The BALB/c mouse model showed that AGE-Ara h 1 had more allergenicity, indicating that the MR could enhance the allergenicity of Ara h 1. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Yunfeng Shi
- School of Life Sciences, Shanghai University, Shanghai, China
- Shanghai Institute of Biological Products Co., ltd., Shanghai, China
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Sohouli MH, Fatahi S, Sharifi-Zahabi E, Santos HO, Tripathi N, Lari A, Pourrajab B, Kord-Varkaneh H, Găman MA, Shidfar F. The Impact of Low Advanced Glycation End Products Diet on Metabolic Risk Factors: A Systematic Review and Meta-Analysis of Randomized Controlled Trials. Adv Nutr 2020; 12:766-776. [PMID: 33253361 PMCID: PMC8166565 DOI: 10.1093/advances/nmaa150] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 09/10/2020] [Accepted: 10/23/2020] [Indexed: 12/17/2022] Open
Abstract
Several randomized clinical trials have investigated the effect of dietary advanced glycation end products (AGEs) on metabolic syndrome risk factors in adults. However, the results of these studies were conflicting. Therefore, our aim was to assess the effect of dietary AGEs on metabolic syndrome risk factors. We searched the PubMed-MEDLINE, Scopus, Cochrane Databases, Google Scholar, Web of Science, and Embase databases for papers published up to October 2019 that investigated the effect of dietary AGEs on metabolic syndrome risk factors. From the eligible trials, 13 articles were selected for inclusion in this systematic review and meta-analysis. The meta-analysis was performed using a random-effects model. Heterogeneity was determined by I2 statistics and Cochrane Q test. Pooled results from the random-effects model showed a significant reduction for insulin resistance [weighted mean difference (WMD): -1.204; 95% CI: -2.057, -0.358; P = 0.006], fasting insulin (WMD: -5.472 μU/mL; 95% CI: -9.718, -1.234 μU/mL; P = 0.011), total cholesterol (WMD: -5.486 mg/dL; 95% CI: -10.222, -0.747 mg/dL; P = 0.023), and LDL (WMD: -6.263 mg/dL; 95% CI: -11.659, -0.866 mg/dL; P = 0.023) in the low-AGEs groups compared with the high-AGEs groups. There were no changes in the other components of the metabolic syndrome. The results of this review suggest that a diet with a low AGEs content has beneficial effects on insulin resistance, fasting insulin, total cholesterol, and LDL. Moreover, following a diet low in AGEs may be a helpful strategy to decrease the burden of metabolic syndrome risk factors in adults and particularly in patients with diabetes.
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Affiliation(s)
- Mohammad Hasan Sohouli
- Student Research Committee, Faculty of Public Health Branch, Iran University of Medical Sciences, Tehran, Iran,Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Somaye Fatahi
- Student Research Committee, Faculty of Public Health Branch, Iran University of Medical Sciences, Tehran, Iran,Pediatric Gastroenterology, Hepatology and Nutrition Research Center, Research Institute for Children's Health, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Elham Sharifi-Zahabi
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Heitor O Santos
- School of Medicine, Federal University of Uberlândia, Uberlândia, Brazil
| | | | - Abolfazl Lari
- Student Research Committee, Faculty of Public Health Branch, Iran University of Medical Sciences, Tehran, Iran,Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Behnaz Pourrajab
- Student Research Committee, Faculty of Public Health Branch, Iran University of Medical Sciences, Tehran, Iran,Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Hamed Kord-Varkaneh
- Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mihnea-Alexandru Găman
- Carol Davila University of Medicine and Pharmacy, Bucharest, Romania,Center of Hematology and Bone Marrow Transplantation, Fundeni Clinical Institute, Bucharest, Romania
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Wölk M, Schröter T, Hoffmann R, Milkovska-Stamenova S. Profiling of Low-Molecular-Weight Carbonyls and Protein Modifications in Flavored Milk. Antioxidants (Basel) 2020; 9:antiox9111169. [PMID: 33238606 PMCID: PMC7700654 DOI: 10.3390/antiox9111169] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Accepted: 11/14/2020] [Indexed: 12/05/2022] Open
Abstract
Thermal treatments of dairy products favor oxidations, Maillard reactions, and the formation of sugar or lipid oxidation products. Additives including flavorings might enhance these reactions or even induce further reactions. Here we aimed to characterize protein modifications in four flavored milk drinks using samples along the production chain—raw milk, pasteurization, mixing with flavorings, heat treatment, and the commercial product. Therefore, milk samples were analyzed using a bottom up proteomics approach and a combination of data-independent (MSE) and data-dependent acquisition methods (DDA). Twenty-one small carbonylated lipids were identified by shotgun lipidomics triggering 13 protein modifications. Additionally, two Amadori products, 12 advanced glycation end products (AGEs), and 12 oxidation-related modifications were targeted at the protein level. The most common modifications were lactosylation, formylation, and carboxymethylation. The numbers and distribution of modification sites present in raw milk remained stable after pasteurization and mixing with flavorings, while the final heat treatment significantly increased lactosylation and hexosylation in qualitative and quantitative terms. The processing steps did not significantly affect the numbers of AGE-modified, oxidized/carbonylated, and lipid-carbonylated sites in proteins.
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Affiliation(s)
- Michele Wölk
- Institute of Bioanalytical Chemistry, Faculty of Chemistry and Mineralogy, Universität Leipzig, 04103 Leipzig, Germany; (M.W.); (R.H.)
- Center for Biotechnology and Biomedicine, Universität Leipzig, 04103 Leipzig, Germany
| | | | - Ralf Hoffmann
- Institute of Bioanalytical Chemistry, Faculty of Chemistry and Mineralogy, Universität Leipzig, 04103 Leipzig, Germany; (M.W.); (R.H.)
- Center for Biotechnology and Biomedicine, Universität Leipzig, 04103 Leipzig, Germany
| | - Sanja Milkovska-Stamenova
- Institute of Bioanalytical Chemistry, Faculty of Chemistry and Mineralogy, Universität Leipzig, 04103 Leipzig, Germany; (M.W.); (R.H.)
- Center for Biotechnology and Biomedicine, Universität Leipzig, 04103 Leipzig, Germany
- Correspondence:
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Cengiz S, Kişmiroğlu C, Çebi N, Çatak J, Yaman M. Determination of the most potent precursors of advanced glycation end products (AGEs) in chips, crackers, and breakfast cereals by high performance liquid chromatography (HPLC) using precolumn derivatization with 4-nitro-1,2-phenlenediamine. Microchem J 2020. [DOI: 10.1016/j.microc.2020.105170] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Graf von Armansperg B, Koller F, Gericke N, Hellwig M, Jagtap PKA, Heermann R, Hennig J, Henle T, Lassak J. Transcriptional regulation of the N ε -fructoselysine metabolism in Escherichia coli by global and substrate-specific cues. Mol Microbiol 2020; 115:175-190. [PMID: 32979851 DOI: 10.1111/mmi.14608] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 09/08/2020] [Accepted: 09/11/2020] [Indexed: 12/19/2022]
Abstract
Thermally processed food is an important part of the human diet. Heat-treatment, however, promotes the formation of so-called Amadori rearrangement products, such as fructoselysine. The gut microbiota including Escherichia coli can utilize these compounds as a nutrient source. While the degradation route for fructoselysine is well described, regulation of the corresponding pathway genes frlABCD remained poorly understood. Here, we used bioinformatics combined with molecular and biochemical analyses and show that fructoselysine metabolism in E. coli is tightly controlled at the transcriptional level. The global regulator CRP (CAP) as well as the alternative sigma factor σ32 (RpoH) contribute to promoter activation at high cAMP-levels and inside warm-blooded hosts, respectively. In addition, we identified and characterized a transcriptional regulator FrlR, encoded adjacent to frlABCD, as fructoselysine-6-phosphate specific repressor. Our study provides profound evidence that the interplay of global and substrate-specific regulation is a perfect adaptation strategy to efficiently utilize unusual substrates within the human gut environment.
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Affiliation(s)
| | - Franziska Koller
- Department of Biology I, Microbiology, Ludwig-Maximilians-Universität München, Munich, Germany
| | - Nicola Gericke
- Department of Biology I, Microbiology, Ludwig-Maximilians-Universität München, Munich, Germany
| | - Michael Hellwig
- Chair of Food Chemistry, Technische Universität Dresden, Dresden, Germany
| | | | - Ralf Heermann
- Institute of Molecular Physiology, Microbiology and Wine Research, Johannes Gutenberg University Mainz, Mainz, Germany
| | - Janosch Hennig
- Structural and Computational Biology Unit, European Molecular Biology Laboratory, Heidelberg, Germany
| | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, Dresden, Germany
| | - Jürgen Lassak
- Department of Biology I, Microbiology, Ludwig-Maximilians-Universität München, Munich, Germany
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Melgosa R, Trigueros E, Sanz MT, Cardeira M, Rodrigues L, Fernández N, Matias AA, Bronze MR, Marques M, Paiva A, Simões P. Supercritical CO2 and subcritical water technologies for the production of bioactive extracts from sardine (Sardina pilchardus) waste. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.104943] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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49
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Detrimental effect on the gut microbiota of 1,2-dicarbonyl compounds after in vitro gastro-intestinal and fermentative digestion. Food Chem 2020; 341:128237. [PMID: 33091666 DOI: 10.1016/j.foodchem.2020.128237] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 09/25/2020] [Accepted: 09/25/2020] [Indexed: 12/19/2022]
Abstract
This study investigated the stability of dicarbonyl compounds (DCs), 3-deoxyglucosone (3-DG), glyoxal (GO) and methylglyoxal (MGO) during simulated gastrointestinal digestion processes and the impact these compounds have on the gut microbiota. DCs pass almost unaltered through the in-vitro gastrointestinal digestion phases (concentration loss: 11% for 3-DG, 24% for GO and MGO) and have an effect on the fermentative digestion process, reducing the total gut bacterial population up to 6 Log10 units. Previous studies have shown no antimicrobial activity for 3-DG, however, for the first time it has been shown that when incubated with faecal bacteria 3-DG strongly depressed this microbial community. The influence of dicarbonyl compounds on the anaerobic fermentation processes was confirmed by the reduced production of short-chain fatty acids. Considering the modern Western diet, characterised by high consumption of ultra-processed foods rich in dicarbonyl compounds, this could lead to a reduction of bacteria important for the microbiome.
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50
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Zhu H, Poojary MM, Andersen ML, Lund MN. Trapping of Carbonyl Compounds by Epicatechin: Reaction Kinetics and Identification of Epicatechin Adducts in Stored UHT Milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7718-7726. [PMID: 32597649 DOI: 10.1021/acs.jafc.0c01761] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The kinetics of the reaction between epicatechin and various carbonyl compounds typically formed in cooked and stored foods were evaluated in model systems at pH 7.4 and 37 °C, and the corresponding reaction products in stored ultrahigh temperature (UHT) milk-added epicatechin were identified by high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). The rate constants for the reactions of carbonyl compounds with epicatechin decreased in the following the order: methylglyoxal; 1.6 ± 0.2 M-1 s-1 > glyoxal; (5.9 ± 0.3) × 10-2 M-1 s-1 ≥ 5-(hydroxymethyl)furfural; (4.0 ± 0.2) × 10-2 M-1 s-1 ≥ acetaldehyde; (2.6 ± 0.3) × 10-2 M-1 s-1 ≥ phenylacetaldehyde; (2.1 ± 0.2) × 10-2 M-1 s-1 ≥ furfural; (4.3 ± 0.1) × 10-3 M-1 s-1 > 2-methylbutanal and 3-methylbutanal; ∼0 M-1 s-1. Reaction products generated by epicatechin and methylglyoxal, glyoxal, 5-(hydroxymethyl)furfural, and acetaldehyde were detected in UHT milk samples by incubating milk samples with epicatechin at 37 °C for 24 h. The lack of reaction between epicatechin and phenylacetaldehyde, furfural, 2-methylbutanal, and 3-methylbutanal in stored UHT milk may be due to their slow reaction rates or low concentration in stored UHT milk. It is demonstrated that epicatechin traps 5-(hydroxymethyl)furfural, acetaldehyde, glyoxal, and methylglyoxal and may thereby reduce off-flavor formation in UHT milk during storage both by trapping of precursors (methylglyoxal and glyoxal) for off-flavor formation and by direct trapping of off-flavors.
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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, 2200 Copenhagen N, Denmark
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