Effect of pectin oligosaccharides supplementation on infant formulas: The storage stability, formation and intestinal absorption of advanced glycation end products

A comprehensive review on the functionality and biological relevance of pectin and the use in the food industry

Pectin is a natural biopolymer, which can be extracted from food by-products, adding value to raw material, with a structure more complex than that of other polysaccharides. The gelling properties of these molecules, together with the bioactivity that these can exert, make them suitable to be used as ingredients and bioactive agents. In this review, the characterization of pectin (structure, sources, techno-functional, and biological properties), the extraction methods, and their use in the food industry (food packaging, as carriers, and as ingredients) are described. Different by-products can be used as substrates to extract pectin, enhancing a sustainable food system as described by the circular economy principles. Pectin is characterized for their techno-functional and biological properties, such as gelling and thickening properties or modulation of microbiota both in animals and humans. Such properties make these molecules suitable for a wide range of applications within the food chain, serving as packaging or carriers in foodstuff, or for direct use as functional ingredients as fiber. Overall, pectin has been shown to exert as promising components to be introduced in the food system, although further research on scaling-up the production process and feasibility has to be done.

Natural polysaccharides: The potential biomacromolecules for treating diabetes and its complications via AGEs-RAGE-oxidative stress axis

Diabetes mellitus, a chronic metabolic disorder, poses a significantly public health challenge. Extensive research highlights that contemporary dietary patterns, characterized by excessive intake of sugar, fat, and protein, are major contributors to the onset and progression of diabetes. The central element to this process is the aberrant activation of the advanced glycation end products (AGEs) - receptor for AGEs (RAGE) - oxidative stress axis, which plays a pivotal role in disrupting normal carbohydrate metabolism. This pathway presents a critical target for developing interventions aimed at mitigating diabetes and its complications. In recent years, natural polysaccharides have emerged as promising agents in the prevention and treatment of diabetes, due to their ability to inhibit AGE formation, regulate RAGE expression, and modulate the AGEs-RAGE-oxidative stress axis. In this paper, we explore the pathogenic mechanism of this axis and review the therapeutic potential of natural polysaccharides in managing diabetes and its complications. Our goal is to provide new insights for the effective management of diabetes and its associated health challenges.

Protein-bound AGEs derived from methylglyoxal induce pro-inflammatory response and barrier integrity damage in epithelial cells by disrupting the retinol metabolism

Advanced glycation end-products (AGEs) are complex and heterogeneous compounds widely present in processed foods. Previous studies evidenced the adverse effects of AGEs on gut homeostasis, but the precise pathological mechanisms and molecular pathways responsible for the disruption of intestinal barrier integrity by AGEs remain incompletely elucidated. In this study, protein-bound AGEs (BSA-MGO), the most common type of dietary AGE, were prepared by methylglyoxal-mediated glycation, and an in vitro human epithelial colorectal adenocarcinoma (Caco-2) cell model was employed to evaluate the impact of protein-bound AGEs on gut epithelial function. Results showed that exposure to BSA-MGO significantly increased the permeability of Caco-2 cell monolayers as evidenced by the decreased transepithelial electrical resistance value, increased paracellular transport of FITC-dextran, and down-regulated tight-junction proteins. In parallel, BSA-MGO induced pro-inflammatory responses and oxidative stress in the monolayers. Transcriptomic profiling further revealed that BSA-MGO disrupted the retinol metabolism, thereby contributing to the barrier integrity damage in epithelial cells. Overall, these results provide valuable insights into the disrupting effects of dietary AGEs on intestinal barrier function, and the perturbed pathways present potential targets for further exploration of the molecular mechanisms underlying the detrimental effect of processed foods on gut health.

Evaluation of potentially harmful Maillard reaction products in different types of commercial formulae

Pasteurisation and spray drying are critical steps to ensure the safety and shelf-life of formulae, but these treatments also induce formation of some potentially harmful Maillard reaction products. In this study, the occurrence of potentially harmful Maillard reaction products and proximate compositions in different commercial formulae were analysed. Our results showed that infant formulae had significantly higher concentrations of furosine, Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) than follow-on/toddler formula. Specialty formulae had higher concentrations of glyoxal and CML than other types of formulae. Correlation analysis indicated that concentrations of 5-hydroxymethylfurfural, 3-deoxyglucosone, CML and CEL were closely related to fat contents. These results provided insight into concentrations of potentially harmful Maillard reaction products in different types of formulae and provide a theoretical basis for further optimisation of processing.

Comparison of intestinal absorption of soybean protein isolate-, glutenin- and peanut protein isolate-bound Nε-(carboxymethyl) lysine after in vitro gastrointestinal digestion

Advanced glycation end products (AGEs), a heterogeneous compound existed in processed foods, are related to chronic diseases when they are accumulated excessively in human organs. Protein-bound Nε-(carboxymethyl) lysine (CML) as a typical AGE, is widely determined to evaluate AGEs level in foods and in vivo. This study investigated the intestinal absorption of three protein-bound CML originated from main food raw materials (soybean, wheat and peanut). After in vitro gastrointestinal digestion, the three protein-bound CML digests were ultrafiltered and divided into four fractions: less than 1 kDa, between 1 and 3 kDa, between 3 and 5 kDa, greater than 5 kDa. Caco-2 cell monolayer model was further used to evaluate the intestinal absorption of these components. Results showed that the absorption rates of soybean protein isolate (SPI)-, glutenin (Glu)-, peanut protein isolate (PPI)-bound CML were 30.18%, 31.57% and 29.5%, respectively. The absorption rates of components with MW less than 5 kDa accounted for 19.91% (SPI-bound CML), 22.59% (Glu-bound CML), 23.64% (PPI-bound CML), respectively, and these samples were absorbed by paracellular route, transcytosis route and active route via PepT-1. Taken together, these findings demonstrated that all three protein-bound CML digests with different MW can be absorbed in diverse absorption pathways by Caco-2 cell monolayer model. This research provided a theoretical basis for scientific evaluation of digestion and absorption of AGEs in food.

Alteration of volatile profiles in heat-sterilized cloudy muskmelon juice as affected by pectin fractions

BACKGROUND

Flavor is considered as a key quality attribute of fruit juice affecting consumer acceptance. During processing, the flavor loss of cloudy juice always occurs due to the variations of juice cloud particles. Pectin, a major component of cloud particles, plays an important role in cloud stability. In this work, we focused on the effects of variation of three pectin fractions caused by gentle centrifugation and clarification on the physicochemical properties, volatile content and sensory profile of heat-sterilized muskmelon cloudy juice.

RESULTS

Centrifugation treatment reduced the total soluble solids and viscosity of cloudy juice and increased cloud stability. With centrifugation increased, the contents of most monosaccharides in the three pectin fractions were reduced. Most aroma-active aldehydes and alcohols, such as (2E,6Z)-nonadienal, 1-octen-3-ol and (E)-non-2-enal, after gentle centrifugation and clarification, were maintained, but most esters were decreased. The volatile compositions were highly related to the three pectin fractions. The addition of chelator-soluble pectin and sodium carbonate-soluble pectin could decrease the formation of dimethyl trisulfide and dimethyl disulfide in clarified juice, thereby improving the sensory profile.

CONCLUSION

The results suggested that endogenous chelator-soluble pectin and sodium carbonate-soluble pectin can be used in heat-sterilized fruit juice to improve flavor quality, with an emphasis on a significant reduction in volatile sulfur compounds. © 2023 Society of Chemical Industry.

Modulation of pectin on intestinal barrier function via changes in microbial functional potential and bile acid metabolism

Weaning is one of the major factors that cause stress and intestinal infection in infants and in young animals due to an immature intestine and not fully developed immune functions. Pectin (PEC), a prebiotic polysaccharide, has attracted considerable attention in intestinal epithelial signaling and function via modulation of the microbial community. A total of 16 weaned piglets (21-d-old) were randomly assigned into two groups: control group and PEC group. Supplementation of 5% pectin improved intestinal mucosal barrier function by modulating the composition of the bile acid pool in piglets. Specifically, piglets in PEC group had less serum D-lactate content and alkaline phosphatase activity. In the ileum, dietary pectin increased the number of crypt PAS/AB-positive goblet cells and the mRNA expressions of MUC2, ZO-1, and Occludin. Piglets in PEC group displayed a decreased abundance of Enterococcus (2.71 vs. 65.92%), but the abundances of Lactobacillus (30.80 vs. 7.93%), Streptococcus (21.41 vs. 14.81%), and Clostridium_sensu_stricto_1 (28.34 vs. 0.01%) were increased. Elevated concentrations of bile acids especially hyocholic acid species (HCAs) including HCA, HDCA, and THDCA were also observed. Besides, correlation analysis revealed that dietary pectin supplementation may have beneficial effects through stimulation of the crosstalk between gut microbes and bile acid synthesis within the enterohepatic circulation. Thus, dietary pectin supplementation exhibited a further positive effect on the healthy growth and development of weaned piglets. These findings suggest pectin supplementation as the prebiotic is beneficial for gut health and improvement of weaned stress via regulating microbiota and bile acid metabolism.

Advanced Glycation End Products: A Comprehensive Review of Their Detection and Occurrence in Food

The Maillard reaction (MR) is a complicated chemical process that has been extensively studied. Harmful chemicals known as advanced glycation end products (AGEs), with complex structures and stable chemical characteristics, are created during the final stage of the MR. AGEs can be formed both during the thermal processing of food and in the human body. The number of AGEs formed in food is much higher compared to endogenous AGEs. A direct connection exists between human health and the build-up of AGEs in the body, which can result in diseases. Therefore, it is essential to understand the content of AGEs in the food we consume. The detection methods of AGEs in food are expounded upon in this review, and the advantages, disadvantages, and application fields of these detection methods are discussed in depth. Additionally, the production of AGEs in food, their content in typical foods, and the mechanisms influencing their formation are summarized. Since AGEs are closely related to the food industry and human health, it is hoped that this review will further the detection of AGEs in food so that their content can be evaluated more conveniently and accurately.

Synthesize of the chitosan-TPP coated betanin-quaternary ammonium-functionalized mesoporous silica nanoparticles and mechanism for inhibition of advanced glycation end products formation

Advanced glycation end products (AGEs) are harmful by-products of thermal-processing of food. Betanin is an antioxidant with the potential to inhibit AGEs formation. In this work, we encapsulated betanin in chitosan-sodium tripolyphosphate coated quaternary ammonium-functionalized mesoporous silica nanoparticles (CS@QAMSNPs) to enhance the ability of betanin to inhibit AGEs formation. The inhibition rate of betanin-CS@QAMSNPs was 70.29%, which was higher than that of betanin (39.48%). Compared with betanin (2.16%), betanin-CS@QAMSNPs can trap more methylglyoxal (18.7%), absorb formed AGEs, and retain the antioxidant capacity of betanin under high-temperatures. Betanin-CS@QAMSNPs can reduce the average degree of substitution per peptide molecule value (DSP) of some glycation sites in bovine serum albumin. The cell viability was over 80% in the presence of betanin-CS@QAMSNPs, indicating their good biocompatibility. In the biscuit model, the highest inhibition rate of AGEs formation by betanin-CS@QAMSNPs was 12.5%, and CS@QAMSNPs can further adsorb the AGEs generated during digestion.

Effects of kiwi fruit (Actinidia chinensis) polysaccharides on metabolites and gut microbiota of acrylamide-induced mice

Introduction

Kiwifruit (Actinidia chinensis) has rich nutritious and medicinal properties. It is widely consumed worldwide for the intervention of metabolism disorders, however, the underlying mechanism remains unclear. Acrylamide, a well-known toxic ingredient, mainly forms in high-temperature processed carbohydrate-rich food and causes disorders of gut microbiota and systemic metabolism.

Methods

This study explored the protective effects and underlying mechanisms of kiwifruit polysaccharides against acrylamide-induced disorders of gut microbiota and systemic metabolism by measuring the changes of gut microbiota and serum metabolites in mice.

Results

The results showed that kiwifruit polysaccharides remarkably alleviated acrylamide-induced toxicity in mice by improving their body features, histopathologic morphology of the liver, and decreased activities of liver function enzymes. Furthermore, the treatment restored the healthy gut microbiota of mice by improving the microbial diversity and abundance of beneficial bacteria such as Lactobacillus. Metabolomics analysis revealed the positive effects of kiwifruit polysaccharides mainly occurred through amino and bile acid-related metabolism pathways including nicotinate and nicotinamide metabolism, primary bile acid biosynthesis, and alanine, aspartate and glutamate metabolism. Additionally, correlation analysis indicated that Lactobacillus exhibited a highly significant correlation with critical metabolites of bile acid metabolism.

Discussion

Concisely, kiwifruit polysaccharides may protect against acrylamide-induced toxicity by regulating gut microbiota and metabolism.