1
|
Kong Y, Dong Q, Yu Z, Yan H, Liu L, Shen Y. The effect of lactose and its isomerization product lactulose on functional and structural properties of glycated casein. Food Res Int 2023; 168:112683. [PMID: 37120184 DOI: 10.1016/j.foodres.2023.112683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 03/01/2023] [Accepted: 03/09/2023] [Indexed: 03/17/2023]
Abstract
Lactulose is an isomer of lactose, formed under thermal processing of milk. Alkaline conditions favor the isomerization of lactose. As reducing sugar, lactose and lactulose could participate in the Maillard reaction and cause protein glycation in milk products. In this study, the influence of lactose and lactulose on the functional and structural properties of glycated casein was investigated. The results demonstrated that compared with lactose, lactulose led to severer changes in molecular weight, more disordered spatial structure and decrease of tryptophan fluorescence intensity of casein. Besides, the glycation degree and advanced glycation end products (AGEs) results suggested that lactulose exhibited stronger glycation ability than lactose due to the higher proportion of open chain in solution. Furthermore, higher glycation degree induced by lactulose resulted in lower solubility, surface hydrophobicity, digestibility and emulsifying capacity of casein-glycoconjugates compared with lactose. The results of this study are essential for tracking the effects of harmful Maillard reaction products on the quality of milk and dairy products.
Collapse
|
2
|
Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dispersions at different pH values. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112739] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
3
|
Yu W, Fan L, Wang M, Cao B, Hu X. Pterostilbene Improves Insulin Resistance Caused by Advanced Glycation End Products (AGEs) in Hepatocytes and Mice. Mol Nutr Food Res 2021; 65:e2100321. [PMID: 34085383 DOI: 10.1002/mnfr.202100321] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2021] [Revised: 05/15/2021] [Indexed: 11/07/2022]
Abstract
SCOPE Increased consumption of modern processed foods rich in AGEs is drawing worldwide concerns because they are related with rising diabetes prevalence. This study aimed to investigate if pterostilbene (PTE) regulates glucose metabolism and insulin signaling, as well as its potential mechanism in the context of AGEs exposure. METHODS AND RESULTS In vitro, Lo2 and HepG2 cells are treated with vehicle, AGEs with or without PTE. AGEs exposure directly impair insulin action as evidenced by assays of insulin-stimulated glucose uptake, consumption, and output. However, PTE efficiently rescue the AGE-induced phenotypes in both cell lines, and enhance IRS-1/PI3K/AKT insulin signaling in a dose-dependent manner. In vivo, C57BL6 mice are fed with regular, high AGEs diet and high AGEs plus PTE. PTE administration effectively improves hyperglycemia, glucose tolerance, and impaired hepatic insulin signaling induced by AGEs, consistent with the in vitro experiments. Moreover, PTE reduce AGEs accumulation in liver and serum. RNA-seq data indicate that PTE counteracts several AGEs-induced dysfunctions including diabetes related process, glucose metabolic process, immune response, and so on. CONCLUSION PTE treatment prominently reduced AGEs accumulation and alleviated AGEs-associated diabetes symptoms. PTE could be used as a promising glucose-sensitizing agent for nutritional intervention.
Collapse
Affiliation(s)
- Wenzhe Yu
- School of Medicine, Xiamen University, Xiamen, 361102, P. R. China
| | - Lida Fan
- State Key Laboratory of Molecular Vaccinology and Molecular Diagnostics, School of Public Heath, Xiamen University, Xiamen, 361102, P. R. China
| | - Mingfu Wang
- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, 999077, P. R. China
| | - Bin Cao
- School of Medicine, Xiamen University, Xiamen, 361102, P. R. China
| | - Xiaoqian Hu
- State Key Laboratory of Molecular Vaccinology and Molecular Diagnostics, School of Public Heath, Xiamen University, Xiamen, 361102, P. R. China
| |
Collapse
|
4
|
Berger MT, Hemmler D, Walker A, Rychlik M, Marshall JW, Schmitt-Kopplin P. Molecular characterization of sequence-driven peptide glycation. Sci Rep 2021; 11:13294. [PMID: 34168180 PMCID: PMC8225897 DOI: 10.1038/s41598-021-92413-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Accepted: 06/07/2021] [Indexed: 12/22/2022] Open
Abstract
Peptide glycation is an important, yet poorly understood reaction not only found in food but also in biological systems. The enormous heterogeneity of peptides and the complexity of glycation reactions impeded large-scale analysis of peptide derived glycation products and to understand both the contributing factors and how this affects the biological activity of peptides. Analyzing time-resolved Amadori product formation, we here explored site-specific glycation for 264 peptides. Intensity profiling together with in-depth computational sequence deconvolution resolved differences in peptide glycation based on microheterogeneity and revealed particularly reactive peptide collectives. These peptides feature potentially important sequence patterns that appear in several established bio- and sensory-active peptides from independent sources, which suggests that our approach serves system-wide applicability. We generated a pattern peptide map and propose that in peptide glycation the herein identified molecular checkpoints can be used as indication of sequence reactivity.
Collapse
Affiliation(s)
- Michelle T Berger
- Chair of Analytical Food Chemistry, Technical University Munich, Maximus-von-Imhof-Forum 2, 85354, Freising, Germany. .,Research Unit Analytical BioGeoChemistry (BGC), Helmholtz Zentrum München, Ingolstädter Landstrasse 1, 85764, Neuherberg, Germany.
| | - Daniel Hemmler
- Chair of Analytical Food Chemistry, Technical University Munich, Maximus-von-Imhof-Forum 2, 85354, Freising, Germany.,Research Unit Analytical BioGeoChemistry (BGC), Helmholtz Zentrum München, Ingolstädter Landstrasse 1, 85764, Neuherberg, Germany
| | - Alesia Walker
- Research Unit Analytical BioGeoChemistry (BGC), Helmholtz Zentrum München, Ingolstädter Landstrasse 1, 85764, Neuherberg, Germany
| | - Michael Rychlik
- Chair of Analytical Food Chemistry, Technical University Munich, Maximus-von-Imhof-Forum 2, 85354, Freising, Germany
| | - James W Marshall
- The Waltham Pet Science Institute, Mars Petcare UK, Waltham-on-the-Wolds, Leicestershire, LE14 4RT, UK
| | - Philippe Schmitt-Kopplin
- Chair of Analytical Food Chemistry, Technical University Munich, Maximus-von-Imhof-Forum 2, 85354, Freising, Germany. .,Research Unit Analytical BioGeoChemistry (BGC), Helmholtz Zentrum München, Ingolstädter Landstrasse 1, 85764, Neuherberg, Germany.
| |
Collapse
|
5
|
Wu Q, Zhao K, Chen Y, Ouyang Y, Feng Y, Li S, Zhang L, Feng N. Effect of lotus seedpod oligomeric procyanidins on AGEs formation in simulated gastrointestinal tract and cytotoxicity in Caco-2 cells. Food Funct 2021; 12:3527-3538. [PMID: 33900335 DOI: 10.1039/d0fo03152f] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
This study explored the effects of lotus seedpod oligomeric procyanidins (LSOPC) and their main monomer catechin (CC) on the formation of advanced glycation end products (AGEs) and Caco-2 cytotoxicity during gastrointestinal digestion. Studies have found that LSOPC and CC inhibited the AGEs formation effectively in simulated gastrointestinal digestion and protected Caco-2 cells from AGEs attack. The effect of CC on the inhibition of AGEs formation was significantly better than that of LSOPC. Further, they could effectively inhibit the digestive enzyme activity, reactive oxygen species, RAGE-p38MAPK-NF-κB signaling pathway, inflammatory factors (tumor necrosis factor alpha, interleukin 6), and adhesion factors (intercellular cell adhesion molecule-1, vascular cell adhesion molecule-1) to protect Caco-2 cells.
Collapse
Affiliation(s)
- Qian Wu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei 430068, China. and State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, Anhui, P.R. China
| | - Kuoquan Zhao
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei 430068, China.
| | - Yuanyuan Chen
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Yu Ouyang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei 430068, China.
| | - Yingna Feng
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei 430068, China.
| | - Shuyi Li
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, Anhui, P.R. China
| | - Nianjie Feng
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei 430068, China. and School of Materials and Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China
| |
Collapse
|
6
|
Saxena J, Adhikari B, Brkljaca R, Huppertz T, Zisu B, Chandrapala J. Influence of Lactose on the Physicochemical Properties and Stability of Infant Formula Powders: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1928182] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Juhi Saxena
- School of Science, RMIT University, Bundoora, Melbourne, Australia
| | - Benu Adhikari
- School of Science, RMIT University, Bundoora, Melbourne, Australia
| | - Robert Brkljaca
- Monash Biomedical Imaging, Monash University, Clayton, Australia
| | - Thom Huppertz
- FrieslandCampina, Amersfoort, The Netherlands
- Wageningen University and Research, Wageningen, The Netherlands
| | - Bogdan Zisu
- Spraying Systems, Fluid Air, Melbourne, Australia
| | | |
Collapse
|
7
|
Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
|
8
|
Zhu Z, Fang R, Ali I, Huang M. Impact of methylglyoxal modification of chicken sarcoplasmic protein emulsions on emulsifying properties, rheological behavior and advanced glycation end products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4208-4216. [PMID: 32378237 DOI: 10.1002/jsfa.10460] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 04/20/2020] [Accepted: 05/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Protein modification is used to improve emulsion properties. However, there are limited reports on the effect of methylglyoxal (MGO) modification on emulsifying properties and on the production of advanced glycation end-products (AGEs) in chicken sarcoplasmic protein emulsion (SPE). In this study, MGO solution was dispersed into prepared emulsion (17 mg mL-1 sarcoplasmic-soybean oil (v/v 5:1)) at 0, 0.5, 5, 10, 30 and 50 mmol L-1 concentrations. Emulsifying activity index (EAI), emulsifying stability index (ESI), Z-average diameter, polydispersity index (PDI), zeta potential, rheological behavior (thermal condensation characteristics and fluidity) and AGEs in different concentrations of MGO SPE were measured. In addition, the effect of MGO on the levels of AGEs, lipid and protein oxidation of the emulsion as well as their relationship has also been analyzed. RESULTS Our findings showed that ESI had the lowest value when MGO was added at a concentration of 10 mmol L-1 , while Z-average, PDI, carbonyl and AGEs had the highest value at the same concentration. Also, 10 mmol L-1 MGO played an important role in affecting the rheology of the emulsion. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) results showed that the presence of myofibrillar proteins (MPs) in SPE was the main reason for the crosslinking of polymers which could be damaged by high concentration of MGO (>10 mmol L-1 ). CONCLUSION Different concentration of MGO showed varying effects on emulsion properties and on the formation of AGEs in chicken SPE. Pearson's correlation analysis concluded that protein oxidation played a significant positive role during MGO modification. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Zongshuai Zhu
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing, China
| | - Rui Fang
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing, China
| | - Iftikhar Ali
- Institution of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Ming Huang
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing, China
| |
Collapse
|
9
|
COKLAR H, AKBULUT M. The control of Maillard reaction in white grape molasses by the method of reducing reactant concentration. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.07119] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
10
|
N ε-(carboxymethyl)lysine formation from the Maillard reaction of casein and different reducing sugars. Food Sci Biotechnol 2020; 29:487-491. [PMID: 32296559 DOI: 10.1007/s10068-019-00689-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 09/15/2019] [Accepted: 09/20/2019] [Indexed: 12/31/2022] Open
Abstract
Dietary advanced glycation end products (AGEs) are involved in the pathogenesis of diabetic complications, atherosclerosis, and kidney disease. Formation of N ε-(carboxymethyl)lysine (CML), a well-known AGEs, was evaluated from the reaction of casein from bovine milk with different reducing sugars (glucose, tagatose, and xylose) at various sugar concentrations and heating temperatures (75 and 120 °C) used in food processing to determine the best sweetener to be used in dairy products. The concentration of CML was measured using an enzyme-linked immunosorbent assay. Additionally, SDS-PAGE was carried out to observe the changes in the molecular weight of casein. The results reveal that tagatose leads to a lower CML concentration at 75 °C than glucose or xylose, whereas no significant differences are observed at 120 °C. We conclude that it would be more appropriate to use tagatose rather than glucose or xylose as a sweetener, considering the AGEs contents in heat-treated dairy products.
Collapse
|
11
|
Xiang S, Zou H, Liu Y, Ruan R. Effects of microwave heating on the protein structure, digestion properties and Maillard products of gluten. Journal of Food Science and Technology 2020; 57:2139-2149. [PMID: 32431340 DOI: 10.1007/s13197-020-04249-0] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/21/2019] [Accepted: 01/08/2020] [Indexed: 01/29/2023]
Abstract
As a kind of traditional food, gluten is widely studied for its physical and chemical properties after processing, while little attention is paid to the simulation cooking processing, digestion and safety. In this paper, gluten was heated with microwave to study its structural transformations, nutritional efficiency, and food safety under Chinese home cooking (CHC). After microwave treatment, intermolecular and intramolecular cross-linking of gluten were formed to result in more aggregation. The secondary structure of gluten changed significantly as well as the formation of α-helix and β-turn promoted under the high power input. Treated with 1000 W for 5 min, cross-linking between amino acids increased, leading the reduction of total amino acids, in vitro protein digestibility and the increase of high molecular weight peptides, while the proportion of essential amino acids kept the same. In the simulation of CHC, the highest content of 5-hydroxymethyl furfural was observed after adding all condiments under 1000 W for 5 min. In addition, sugar played a major role in Maillard reaction to promote the formation of melanoidin and fructosamine while salt and oil did not significantly affect these two Maillard products. Vinegar inhibited the reaction due to the acidic condition but provided some melanoidin and fructosamine itself.
Collapse
Affiliation(s)
- Shuyu Xiang
- 1State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing Dong Road, Nanchang, 330047 China.,2Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, 330047 China
| | - Huifang Zou
- 1State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing Dong Road, Nanchang, 330047 China.,2Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, 330047 China
| | - Yuhuan Liu
- 1State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing Dong Road, Nanchang, 330047 China.,2Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, 330047 China
| | - Roger Ruan
- 3Center for Biorefining, Department of Bioproducts and Biosystems Engineering, University of Minnesota, Saint Paul, 55108 USA
| |
Collapse
|
12
|
Martinez E, Rodriguez JA, Mondragon AC, Lorenzo JM, Santos EM. Influence of Potato Crisps Processing Parameters on Acrylamide Formation and Bioaccesibility. Molecules 2019; 24:E3827. [PMID: 31652876 PMCID: PMC6864724 DOI: 10.3390/molecules24213827] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 10/19/2019] [Accepted: 10/21/2019] [Indexed: 11/21/2022] Open
Abstract
A fractional factorial design was used to evaluate the effects of temperature, frying time, blanching treatment and the thickness of potato slices on acrylamide content in crisps. The design was used on freshly harvested and four-month stored potatoes. The critical factors found were temperature and frying time, and the interaction between blanching treatment and slice thickness. Once frying conditions were selected, an acrylamide content of 725 and 1030 mg kg-1 was found for non-stored and 4-month stored tubers, with adequate textural parameters in both cases. The difference in concentration is related to storage conditions, which must be controlled in order to control acrylamide levels. Bioaccesibility studies demonstrated that acrylamide concentration remained at 70%, and reductions took place mainly at the intestinal phase, as a result of reaction with nucleophilic compounds.
Collapse
Affiliation(s)
- Emmanuel Martinez
- Area Academica de Quimica, Universidad Autonoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma, Hidalgo 42184, Mexico.
| | - Jose A Rodriguez
- Area Academica de Quimica, Universidad Autonoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma, Hidalgo 42184, Mexico.
| | - Alicia C Mondragon
- Laboratorio de Higiene, Inspeccion y Control de Alimentos, Departamento de Quimica Analitica, Nutricion y Bromatologia, Facultad de Veterinaria, Universidad de Santiago de Compostela, 27002-Lugo, Spain.
| | - Jose Manuel Lorenzo
- Meat Technology Centre of Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
| | - Eva M Santos
- Area Academica de Quimica, Universidad Autonoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma, Hidalgo 42184, Mexico.
| |
Collapse
|
13
|
Wu Q, Luo Q, Xiao J, Tang S, Chen Y, Shen Y, Xu N, Zhou M, Hu Y, Wang C, Feng N. Catechin-iron as a new inhibitor to control advanced glycation end-products formation during vinegar storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.06.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
14
|
Wu Q, Min Y, Xiao J, Feng N, Chen Y, Luo Q, Zhou M, Li D, Hu Z, Wang C. Liquid state fermentation vinegar enriched with catechin as an antiglycative food product. Food Funct 2019; 10:4877-4887. [PMID: 31334505 DOI: 10.1039/c8fo01892h] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Catechin, a natural antiglycative agent, was incorporated into fermented vinegar, and has high potential to lower the risk of diabetes. In this study, vinegar containing 5% catechin as a substrate for acetous fermentation significantly inhibited the formation of total fluorescent advanced glycation end-products (AGEs), as well as Nε-(carboxymethyl)lysine (CML)/Nε-(carboxyethyl)lysine (CEL), especially when added during acetic fermentation. Further study proved that catechin could not only significantly suppress the increase of blood glucose levels, but also inhibit α-amylase, α-glucosidase and β-glucosidase strongly with IC50 values of 0.533 mg mL-1, 0.307 mg mL-1 and 0.413 mg mL-1, respectively. Moreover, 32 volatile compounds were finally identified by headspace solid phase microextraction gas chromatography-mass spectrometry (HSPM-GC-MS) and electronic nose. The flavor of the catechin-vinegars, which possess relatively high ester and low acid contents, was superior to that of traditional vinegar. Therefore, it was helpful to use catechin as a functional food ingredient in vinegar to prevent AGE-associated diseases and alleviate postprandial hyperglycemia, through limiting the digestion of starch and inhibiting the uptake of glucose. Meanwhile, the pleasant flavor and safety of catechin-vinegar were better than traditional vinegar, which represents prominent value to attract consumers.
Collapse
Affiliation(s)
- Qian Wu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
| | | | | | | | | | | | | | | | | | | |
Collapse
|
15
|
Characterization of polysaccharide fractions from fruit of Actinidia arguta and assessment of their antioxidant and antiglycated activities. Carbohydr Polym 2019; 210:73-84. [DOI: 10.1016/j.carbpol.2019.01.037] [Citation(s) in RCA: 95] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2018] [Revised: 12/20/2018] [Accepted: 01/10/2019] [Indexed: 12/22/2022]
|
16
|
Wang H, Yang J, Yang M, Ji W. Antioxidant activity of Maillard reaction products from a Yak casein-glucose model system. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.12.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
17
|
Martins CPC, Cavalcanti RN, Couto SM, Moraes J, Esmerino EA, Silva MC, Raices RSL, Gut JAW, Ramaswamy HS, Tadini CC, Cruz AG. Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products. Compr Rev Food Sci Food Saf 2019; 18:67-83. [DOI: 10.1111/1541-4337.12409] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2018] [Revised: 10/17/2018] [Accepted: 10/18/2018] [Indexed: 01/23/2023]
Affiliation(s)
- Carolina P. C. Martins
- Dept. of Food Technology; Federal Rural Univ. of Rio de Janeiro (UFRRJ); Rodovia BR 465, km 7 23890-000 Seropédica RJ Brazil
| | - Rodrigo N. Cavalcanti
- Dept. of Chemical Engineering; Univ. of São Paulo; Main Campus, Av. Prof. Luciano Gualberto, Trav.3, n° 380 Lab. de Eng. de Alimentos, Cidade Univ. 05508-010 São Paulo SP Brazil
- FoRC/NAPAN - Food Research Center; Univ. of São Paulo; Main campus, Av. Prof. Lineu Prestes, 580, Bloco 14 Cidade Univ. 05508-000 São Paulo SP Brazil
- Dept. of Food Science and Agricultural Chemistry; McGill Univ.; Macdonald campus, 21,111 Lakeshore H9X 3V9 Sainte Anne de Bellevue Quebec Canada
| | - Silvia M. Couto
- Nutrition Inst. Josué de Castro; Federal Univ. of Rio de Janeiro (UFRJ); Av. Carlos Chagas Filho, 373, CCS, Bloco J/2° andar, Cidade Univ., Ilha do Fundão 21941-902 Rio de Janeiro RJ Brazil
| | - Jeremias Moraes
- Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ); Rio de Janeiro campus, Food Dept.; Rua Senador Furtado, 121/125 Maracanã 20270-021 Rio de Janeiro Brazil
| | - Erick A. Esmerino
- Dept. of Food Technology; Federal Rural Univ. of Rio de Janeiro (UFRRJ); Rodovia BR 465, km 7 23890-000 Seropédica RJ Brazil
| | - Marcia Cristina Silva
- Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ); Rio de Janeiro campus, Food Dept.; Rua Senador Furtado, 121/125 Maracanã 20270-021 Rio de Janeiro Brazil
| | - Renata S. L. Raices
- Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ); Rio de Janeiro campus, Food Dept.; Rua Senador Furtado, 121/125 Maracanã 20270-021 Rio de Janeiro Brazil
| | - Jorge A. W. Gut
- Dept. of Chemical Engineering; Univ. of São Paulo; Main Campus, Av. Prof. Luciano Gualberto, Trav.3, n° 380 Lab. de Eng. de Alimentos, Cidade Univ. 05508-010 São Paulo SP Brazil
- FoRC/NAPAN - Food Research Center; Univ. of São Paulo; Main campus, Av. Prof. Lineu Prestes, 580, Bloco 14 Cidade Univ. 05508-000 São Paulo SP Brazil
| | - Hosahalli S. Ramaswamy
- Dept. of Food Science and Agricultural Chemistry; McGill Univ.; Macdonald campus, 21,111 Lakeshore H9X 3V9 Sainte Anne de Bellevue Quebec Canada
| | - Carmen C. Tadini
- Dept. of Chemical Engineering; Univ. of São Paulo; Main Campus, Av. Prof. Luciano Gualberto, Trav.3, n° 380 Lab. de Eng. de Alimentos, Cidade Univ. 05508-010 São Paulo SP Brazil
- FoRC/NAPAN - Food Research Center; Univ. of São Paulo; Main campus, Av. Prof. Lineu Prestes, 580, Bloco 14 Cidade Univ. 05508-000 São Paulo SP Brazil
| | - Adriano G. Cruz
- Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ); Rio de Janeiro campus, Food Dept.; Rua Senador Furtado, 121/125 Maracanã 20270-021 Rio de Janeiro Brazil
| |
Collapse
|
18
|
Wang Y, Hu H, McClements DJ, Nie S, Shen M, Li C, Huang Y, Chen J, Zeng M, Xie M. Effect of fatty acids and triglycerides on the formation of lysine-derived advanced glycation end-products in model systems exposed to frying temperature. RSC Adv 2019; 9:15162-15170. [PMID: 35514805 PMCID: PMC9064232 DOI: 10.1039/c9ra01410a] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2019] [Accepted: 04/06/2019] [Indexed: 11/25/2022] Open
Abstract
Lysine-derived advanced glycation end-products (AGEs), including Nε-carboxymethyllysine (CML), Nε-carboxyethyllysine (CEL) and pyrraline, are prevalent in processed foods. The impact of lipids on AGE formation is still contentious and most of our current knowledge is based only on CML. Little is known about how lipids impact the formation of CEL and pyrraline, or their involvement in formation pathways. This study investigated the effect of lipids (fatty acids and triglycerides) on the formation of CML, CEL and pyrraline simultaneously in model systems subjected to frying temperature. The results showed the presence of the lipids promoted the formation of CML, CEL and pyrraline. The promotion effects on CML and CEL were not dependent on the unsaturation degree and addition level (50, 100 or 150 μmol) of lipid, while pyrraline formation depended on lipid type (fatty acids vs. triglycerides) and level. The concentration of CML and CEL was statistically correlated with the concentration of glyoxal (GO) and methylglyoxal (MGO), respectively. The pyrraline concentration was statistically correlated with fructoselysine concentration. These results suggested that lipids promote the formation of lysine-derived AGEs by impacting the generation of Amadori products and α-dicarbonyl compounds. This information may be useful for optimizing the formulation and processing conditions to create tastier and healthier foods. Fatty acids and triglycerides impact lysine-derived AGE formation through modulating the formation of α-dicarbonyl compounds and Amadori products.![]()
Collapse
Affiliation(s)
- Yuting Wang
- State Key Laboratory of Food Science and Technology
- China-Canada Joint Lab of Food Science and Technology (Nanchang)
- Nanchang University
- Nanchang 330047
- China
| | - Huiyu Hu
- State Key Laboratory of Food Science and Technology
- China-Canada Joint Lab of Food Science and Technology (Nanchang)
- Nanchang University
- Nanchang 330047
- China
| | | | - Shaoping Nie
- State Key Laboratory of Food Science and Technology
- China-Canada Joint Lab of Food Science and Technology (Nanchang)
- Nanchang University
- Nanchang 330047
- China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology
- China-Canada Joint Lab of Food Science and Technology (Nanchang)
- Nanchang University
- Nanchang 330047
- China
| | - Chang Li
- State Key Laboratory of Food Science and Technology
- China-Canada Joint Lab of Food Science and Technology (Nanchang)
- Nanchang University
- Nanchang 330047
- China
| | - Yousheng Huang
- State Key Laboratory of Food Science and Technology
- China-Canada Joint Lab of Food Science and Technology (Nanchang)
- Nanchang University
- Nanchang 330047
- China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi
- China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi
- China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology
- China-Canada Joint Lab of Food Science and Technology (Nanchang)
- Nanchang University
- Nanchang 330047
- China
| |
Collapse
|
19
|
Physicochemical Properties of Bovine Serum Albumin-Glucose and Bovine Serum Albumin-Mannose Conjugates Prepared by Pulsed Electric Fields Treatment. Molecules 2018; 23:molecules23030570. [PMID: 29510477 PMCID: PMC6017466 DOI: 10.3390/molecules23030570] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2018] [Revised: 02/22/2018] [Accepted: 02/28/2018] [Indexed: 01/20/2023] Open
Abstract
The pulsed electric fields (PEF) treatment is a novel method for obtaining glycated proteins by way of a Maillard reaction between proteins and polysaccharides but its effect on the preparation of protein–monosaccharide conjugate has not been explored. This study aimed to prepare bovine serum albumin (BSA)–glucose and BSA–mannose conjugates using PEF in pH 10.0 at an intensity of 10 or 20 kV/cm, frequency of 1 kHz, pulse width of 20 μs and 73.5 pulses. The conjugates were evaluated for physicochemical properties. The results indicated that PEF not only promoted Maillard reaction between BSA and glucose or mannose but also alleviated the undesirable browning. PEF treatment favored the increased surface hydrophobicity and emulsifying activity in BSA but reduced surface hydrophobicity and foaming stability and improved foaming capacity in BSA–glucose and BSA–mannose conjugates. These findings provided useful considerations in the application of PEF treatment as a potential method to prepare BSA–monosaccharide conjugates by Maillard reaction.
Collapse
|
20
|
Cui H, Jia C, Hayat K, Yu J, Deng S, Karangwa E, Duhoranimana E, Xia S, Zhang X. Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine. RSC Adv 2017. [DOI: 10.1039/c7ra09355a] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
An effective method for preparing Maillard reaction intermediate (MRI) derived from xylose (Xyl) and phenylalanine (Phe) in aqueous medium was proposed in this study.
Collapse
Affiliation(s)
- Heping Cui
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- People's Republic of China
| | - Chengsheng Jia
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- People's Republic of China
| | - Khizar Hayat
- Department of Food Science and Nutrition
- College of Food and Agricultural Sciences
- King Saud University
- Riyadh 11451
- Saudi Arabia
| | - Jingyang Yu
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- People's Republic of China
| | - Shibin Deng
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- People's Republic of China
| | - Eric Karangwa
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- People's Republic of China
| | - Emmanuel Duhoranimana
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- People's Republic of China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- People's Republic of China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- People's Republic of China
| |
Collapse
|