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Guadalupe GA, Grandez-Yoplac DE, García L, Doménech E. A Comprehensive Bibliometric Study in the Context of Chemical Hazards in Coffee. TOXICS 2024; 12:526. [PMID: 39058178 PMCID: PMC11281111 DOI: 10.3390/toxics12070526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2024] [Revised: 07/17/2024] [Accepted: 07/19/2024] [Indexed: 07/28/2024]
Abstract
The research aimed to carefully review the chemical hazards linked to the coffee production chain to analyse the risks and opportunities for consumers and the environment, as well as identify potential knowledge gaps. The Scopus database was consulted from 1949 to April 2024 to conduct a bibliometric analysis. As a result, 680 articles were analysed. Results indicated a significant increase in research activity since 2015. China, Brazil, and the USA were the leading countries in scientific production and collaborations. The most prolific journals in this field were Chemosphere, Science of the Total Environment, Food Chemistry, Journal of Agricultural and Food Chemistry, and Journal of Environmental Management, all of which are in the first quartile. The word analysis revealed two main themes: the first focuses on the chemical hazards of coffee and their impact on health, while the second explores the waste generated during coffee production and its potential for reuse. The topics covered in the research include the composition of coffee, associated chemical hazards, possible health risks, and ways to reuse waste for environmental protection. Future research should concentrate on optimising techniques and processes to ensure quality, safety, and sustainability.
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Affiliation(s)
- Grobert A. Guadalupe
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru;
- Instituto Universitario de Ingeniería de Alimentos Food-UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Dorila E. Grandez-Yoplac
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru;
| | - Ligia García
- Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva (INDES-CES), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, 342 Higos Urco, Chachapoyas 01001, Peru;
| | - Eva Doménech
- Instituto Universitario de Ingeniería de Alimentos Food-UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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2
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Perestrelo S, Schwerbel K, Hessel-Pras S, Schäfer B, Kaminski M, Lindtner O, Sarvan I. Results of the BfR MEAL Study: Acrylamide in foods from the German market with highest levels in vegetable crisps. Food Chem X 2024; 22:101403. [PMID: 38694545 PMCID: PMC11061253 DOI: 10.1016/j.fochx.2024.101403] [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: 01/26/2024] [Revised: 04/05/2024] [Accepted: 04/17/2024] [Indexed: 05/04/2024] Open
Abstract
Acrylamide (AA) is formed in foods due to thermal processes. AA was analysed in 230 foods in the first German Total Diet Study and the highest mean levels of AA were found in vegetable crisps (1430 μg/kg), followed by potato pancakes (558) μg/kg) and pan-fried potatoes (450 μg/kg). In various foods, e.g. French fries and sweet potatoes, AA was also tested for different browning degrees and cooking methods. French fries cooked to a browning degree of 3 in all cooking methods exceeded the benchmark level set by the European Union. French fries prepared in the oven and sweet potatoes in the air fryer had the lowest AA levels. In foods from the German market, AA was found also in foods such as popcorn (243 μg/kg), salty sticks (190 μg/kg), and dark chocolate (130 μg/kg). Levels of AA found in our study may support future dietary exposure and food safety assessments.
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Affiliation(s)
- Sara Perestrelo
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - Kristin Schwerbel
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - Stefanie Hessel-Pras
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - Bernd Schäfer
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - Martin Kaminski
- Federal Office of Consumer Protection and Food Safety (BVL), Diedersdorfer Weg 1, 12277 Berlin, Germany
| | - Oliver Lindtner
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - Irmela Sarvan
- German Federal Institute for Risk Assessment (BfR), Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
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Bioactive Properties of Instant Chicory Melanoidins and Their Relevance as Health Promoting Food Ingredients. Foods 2022; 12:foods12010134. [PMID: 36613350 PMCID: PMC9818759 DOI: 10.3390/foods12010134] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 12/22/2022] [Accepted: 12/23/2022] [Indexed: 12/29/2022] Open
Abstract
Instant chicory is a caffeine-free brew worldwide consumed as a coffee substitute. Like coffee grounds processing, chicory roots suffer a roasting process, which may lead to the formation of high-molecular weight nitrogen-brown compounds, the melanoidins. It is hypothesized that similarly to coffee, chicory melanoidins have health promoting potential. In this work, the chemical composition and biological activity of chicory high molecular weight material (HMWM) was evaluated. The chicory HMWM is composed by 28.9% (w/w) of carbohydrates, mainly fructose-rich polysaccharides (18.7% w/w) and 5.7% (w/w) of protein, distinct from coffee. The phenolic compounds constituent of the HMWM were mainly present in glycosidically linked and condensed structures (0.9 g/100 g and 5.8 g/100 g), showing in vitro ABTS•+ scavenging (IC50 = 0.28 mg/mL) and ferric ion reducing capacity (ca. 11 µg Fe2+ eq/mg). Chicory HMWM revealed to be effective against Gram-positive bacteria, mainly Staphylococcus aureus and Bacillus cereus, although not so efficient as coffee. It also showed potential to inhibit α-glucosidase activity (15% of inhibition), higher than coffee HMWM, approaching acarbose activity that is used in type 2 diabetes mellitus treatment. Thus, chicory melanoidins, when used as a food ingredient, may contribute to an antioxidant diet and to prevent diabetes, while increasing the protective effects against pathogenic bacteria.
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Chemotaxonomic markers for the authentication of the historical remains of chicory extract from the eighteenth century and mass spectrometry of these markers. MONATSHEFTE FUR CHEMIE 2022. [DOI: 10.1007/s00706-022-02934-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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5
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Van Pamel E, Cnops G, Van Droogenbroeck B, Delezie EC, Van Royen G, Vlaemynck GM, Bekaert KM, Roldan-Ruiz I, Crivits M, Bernaert N, De Block J, Duquenne B, Broucke K, De Ruyck H, Herman L. Opportunities within the Agri-food System to Encourage a Nutritionally Balanced Diet– Part II. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2020.1717518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Els Van Pamel
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Gerda Cnops
- Plant Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Bart Van Droogenbroeck
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Evelyne C Delezie
- Animal Sciences Unit, Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Melle, Belgium
| | - Geert Van Royen
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Geertrui Mml Vlaemynck
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Karen Mm Bekaert
- Animal Sciences Unit, Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Oostende, Belgium
| | - Isabel Roldan-Ruiz
- Plant Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Maarten Crivits
- Social Sciences Unit, Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Merelbeke, Belgium
| | - Nathalie Bernaert
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Jan De Block
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Barbara Duquenne
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Keshia Broucke
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Hendrik De Ruyck
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Lieve Herman
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
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Soares E, Shumbe L, Dauchot N, Notté C, Prouin C, Maudoux O, Vanderschuren H. Asparagine accumulation in chicory storage roots is controlled by translocation and feedback regulation of asparagine biosynthesis in leaves. THE NEW PHYTOLOGIST 2020; 228:922-931. [PMID: 32729968 DOI: 10.1111/nph.16764] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Accepted: 06/08/2020] [Indexed: 06/11/2023]
Abstract
The presence of acrylamide (AA), a potentially carcinogenic and neurotoxic compound, in food has become a major concern for public health. AA in plant-derived food mainly arises from the reaction of the amino acid asparagine (Asn) and reducing sugars during processing of foodstuffs at high temperature. Using a selection of genotypes from the chicory (Cichorium intybus L.) germplasm, we performed Asn measurements in storage roots and leaves to identify genotypes contrasting for Asn accumulation. We combined molecular analysis and grafting experiments to show that leaf to root translocation controls Asn biosynthesis and accumulation in chicory storage roots. We could demonstrate that Asn accumulation in storage roots depends on Asn biosynthesis and transport from the leaf, and that a negative feedback loop by Asn on CiASN1 expression impacts Asn biosynthesis in leaves. Our results provide a new model for Asn biosynthesis in root crop species and highlight the importance of characterizing and manipulating Asn transport to reduce AA content in processed plant-based foodstuffs.
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Affiliation(s)
- Emanoella Soares
- Plant Genetics Laboratory, TERRA Teaching and Research Center, University of Liège, Gembloux, 5030, Belgium
| | - Leonard Shumbe
- Plant Genetics Laboratory, TERRA Teaching and Research Center, University of Liège, Gembloux, 5030, Belgium
| | - Nicolas Dauchot
- Research Unit in Plant Cellular and Molecular Biology, University of Namur, Namur, 5000, Belgium
| | - Christine Notté
- Chicoline, Breeding Division of Cosucra Groupe Warcoing SA, Warcoing, 7740, Belgium
| | - Claire Prouin
- Chicoline, Breeding Division of Cosucra Groupe Warcoing SA, Warcoing, 7740, Belgium
| | - Olivier Maudoux
- Chicoline, Breeding Division of Cosucra Groupe Warcoing SA, Warcoing, 7740, Belgium
| | - Hervé Vanderschuren
- Plant Genetics Laboratory, TERRA Teaching and Research Center, University of Liège, Gembloux, 5030, Belgium
- Tropical Crop Improvement Laboratory, Crop Biotechnics Division, Biosystems Department, KU Leuven, Leuven, 3001, Belgium
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7
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Liu X, Chen X, Lin T, Yin B, Li Q, Wang L, Shao J, Yang J. The level variation of N ε-(carboxymethyl)lysine is correlated with chlorogenic acids in Arabica L. Coffee beans under different process conditions. Food Chem 2020; 343:128458. [PMID: 33131956 DOI: 10.1016/j.foodchem.2020.128458] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 10/03/2020] [Accepted: 10/19/2020] [Indexed: 01/02/2023]
Abstract
Nε-(carboxymethyl) lysine (CML) is universally used as a marker of the occurrence of advanced glycation end products (AGEs) in foods. This study investigated the level changes of CML, chlorogenic acids (CQAs), lysine (Lys), fat and pH in coffee during roasting. The CML level went up slowly in the first 10 mins, then declined sharply during the next 2 mins, and kept increasing constantly in the following baking time, while the lowest CML level was obtained by roasting at 235 °C for 12 mins. The three CQAs isomers had different efficacy in affecting the levels of CML and other factors, indicating the CQAs isomers may play an important role in influencing the CML level. So it might be possible to regulate the formation of CML and gain better coffee quality via adjusting the levels of CQAs in baking process. This study provided important enlightenment on CML control during coffee baking.
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Affiliation(s)
- Xingyong Liu
- Institute of Quality Standard and Testing Technology for Agro-products, Yunnan Academy of Agricultural Sciences, Kunming 650223, China
| | - Xinglian Chen
- Institute of Quality Standard and Testing Technology for Agro-products, Yunnan Academy of Agricultural Sciences, Kunming 650223, China
| | - Tao Lin
- Institute of Quality Standard and Testing Technology for Agro-products, Yunnan Academy of Agricultural Sciences, Kunming 650223, China
| | - Benlin Yin
- Institute of Quality Standard and Testing Technology for Agro-products, Yunnan Academy of Agricultural Sciences, Kunming 650223, China
| | - Qiwan Li
- Institute of Quality Standard and Testing Technology for Agro-products, Yunnan Academy of Agricultural Sciences, Kunming 650223, China
| | - Luxiang Wang
- Institute of Quality Standard and Testing Technology for Agro-products, Yunnan Academy of Agricultural Sciences, Kunming 650223, China
| | - Jinliang Shao
- Institute of Quality Standard and Testing Technology for Agro-products, Yunnan Academy of Agricultural Sciences, Kunming 650223, China.
| | - Juan Yang
- Institute of Environmental Remediation and Human Health, Southwest Forestry University, Kunming 650224, China.
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8
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Liu X, Xia B, Hu L, Ni Z, Thakur K, Wei Z. Maillard conjugates and their potential in food and nutritional industries: A review. FOOD FRONTIERS 2020. [DOI: 10.1002/fft2.43] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Affiliation(s)
- Xiang Liu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Bing Xia
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Long‐Teng Hu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Zhi‐Jing Ni
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- School of Biological Science and Engineering North Minzu University Yinchuan China
- Anhui Province Key Laboratory of Functional Compound Seasoning Anhui Qiangwang Seasoning Food Co. Ltd. Jieshou China
| | - Kiran Thakur
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Zhao‐Jun Wei
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- School of Biological Science and Engineering North Minzu University Yinchuan China
- Anhui Province Key Laboratory of Functional Compound Seasoning Anhui Qiangwang Seasoning Food Co. Ltd. Jieshou China
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9
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Jouquand C, Niquet-Léridon C, Jacolot P, Petit N, Marier D, Gadonna-Widehem P. Effects of Maillard Reaction Products on Sensory and Nutritional Qualities of the Traditional French Baguette. J Food Sci 2018; 83:2424-2431. [PMID: 30184250 DOI: 10.1111/1750-3841.14331] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 07/18/2018] [Accepted: 07/24/2018] [Indexed: 12/11/2022]
Abstract
The goals of this study were to evaluate the effect of baking time on the Maillard reaction products (MRPs) generated in the crust of the traditional French baguette and to estimate their impact on its sensory characteristics, its acrylamide content, and its bifidogenic effect. Melanoidins, volatile compounds, and acrylamide were evaluated in the crust of traditional French baguettes baked between 12 and 22 min at 225 °C. The increase in melanoidins was positively correlated to the baking time, while volatile compounds only increased until 18 min. The acrylamide content was estimated to be below 18 μg/kg, which confirms the findings of EFSA that bread is not a main contributor to dietary acrylamide. A descriptive sensory analysis showed that the baking time positively affected the sensory quality of the crust. The consumer test revealed the same trend and the panelists favorably judged the well-baked baguettes based on a better crust flavor and crispness. The bifidogenic effect of the crust and the crumb from the baguettes baked 22 min was evaluated on the in vitro growth of Bifidobacterium adolescentis. The results demonstrated that the crumb and the crust had exactly the same bifidogenic impact, therefore not caused by melanoidins. PRACTICAL APPLICATION The consumption of bread in France has decreased since 2007, although bread is considered by French people as "healthy" and essential to maintain a balanced diet. The current study evaluated the global qualities of the French baguette in order to highlight its high sensory quality and its beneficial effect by inducing a possible growth of bifidobacteria, even in well-baked baguettes. These findings allow the French bakery industry to develop an argument to promote its technical know-how and to help consumers choose healthier and tastier bread. Moreover, this study provided some recommendations of baking processes to maintain a high sensory quality of the French baguette and limit the formation of undesirable compounds, such as acrylamide, in the crust.
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Affiliation(s)
- Céline Jouquand
- UP Transformations & Agro-ressources, UP 2018. C103, Inst. Polytechnique UniLaSalle - 19 rue Pierre Waguet, BP 30313 - F-60026 BEAUVAIS Cedex, France
| | - Céline Niquet-Léridon
- UP Transformations & Agro-ressources, UP 2018. C103, Inst. Polytechnique UniLaSalle - 19 rue Pierre Waguet, BP 30313 - F-60026 BEAUVAIS Cedex, France
| | - Philippe Jacolot
- UP Transformations & Agro-ressources, UP 2018. C103, Inst. Polytechnique UniLaSalle - 19 rue Pierre Waguet, BP 30313 - F-60026 BEAUVAIS Cedex, France
| | - Noémie Petit
- School of Biological Sciences, Univ. of Auckland, 3a Symonds Street, Auckland Central, 1010, New Zealand
| | - David Marier
- UP Transformations & Agro-ressources, UP 2018. C103, Inst. Polytechnique UniLaSalle - 19 rue Pierre Waguet, BP 30313 - F-60026 BEAUVAIS Cedex, France
| | - Pascale Gadonna-Widehem
- UP Transformations & Agro-ressources, UP 2018. C103, Inst. Polytechnique UniLaSalle - 19 rue Pierre Waguet, BP 30313 - F-60026 BEAUVAIS Cedex, France
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10
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Lecart B, Jacquet N, Anseeuw L, Renier M, Njeumen P, Bodson B, Vanderschuren H, Richel A. Nonconventional enzymatic method to determine free asparagine level in whole-grain wheat. Food Chem 2018; 251:64-68. [PMID: 29426425 DOI: 10.1016/j.foodchem.2018.01.026] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2016] [Revised: 08/02/2017] [Accepted: 01/02/2018] [Indexed: 11/30/2022]
Abstract
A new enzymatic methodology is herein proposed to measure free asparagine content in wheat grains and to predict their potential for Maillard reaction products. Our model estimates the acrylamide levels generated during the industrial heat treatment of whole-grain wheat based on free asparagine and glucose measurements. We selected fifteen wheat varieties currently grown in Belgium as benchmark for the present study. While conventional chromatographic methods require a long and tedious multi-step sample preparation, the proposed method takes advantage of being simple and quick. Statistical analysis of free asparagine content indicates that selected wheat varieties can be classified into seven content levels from 0.0149% to 0.0216% of the dry matter. Based on our analysis, the varieties KWS Ozon, Benchmark and Pionier appears to be the most suitable for thermal processing (i.e. cooking applications).
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Affiliation(s)
- Brieuc Lecart
- University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés 2, 5030 Gembloux, Belgium.
| | - Nicolas Jacquet
- University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés 2, 5030 Gembloux, Belgium.
| | - Laurent Anseeuw
- University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés 2, 5030 Gembloux, Belgium.
| | - Margot Renier
- University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés 2, 5030 Gembloux, Belgium.
| | - Patrick Njeumen
- University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés 2, 5030 Gembloux, Belgium.
| | - Bernard Bodson
- University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés 2, 5030 Gembloux, Belgium.
| | - Hervé Vanderschuren
- University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés 2, 5030 Gembloux, Belgium.
| | - Aurore Richel
- University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés 2, 5030 Gembloux, Belgium.
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Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods. Food Res Int 2016; 90:154-176. [PMID: 29195868 DOI: 10.1016/j.foodres.2016.10.037] [Citation(s) in RCA: 124] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 10/19/2016] [Accepted: 10/23/2016] [Indexed: 12/21/2022]
Abstract
The Maillard reaction (MR) occurs widely during food manufacture and storage, through controlled or uncontrolled pathways. Its consequences are ambiguous depending on the nature and processing of the food products. The MR is often used by food manufacturer to develop appealing aromas, colour or texture in food products (cereal based food, coffee, meat…). However, despite some positive aspects, the MR could decrease the nutritional value of food, generate potentially harmful compounds (e.g. acrylamide, furans, heterocyclic amines) or modify aroma or colour although it is not desired (milk, fruit juice). This paper presents a review of the different solutions available to control or moderate the MR in various food products from preventive to removal methods. A brief reminder of the role and influence of the MR on food quality and safety is also provided.
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12
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Choi SH, Kozukue N, Kim HJ, Friedman M. Analysis of protein amino acids, non-protein amino acids and metabolites, dietary protein, glucose, fructose, sucrose, phenolic, and flavonoid content and antioxidative properties of potato tubers, peels, and cortexes (pulps). J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2016.05.011] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.002] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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14
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Loaëc G, Niquet-Léridon C, Henry N, Jacolot P, Jouquand C, Janssens M, Hance P, Cadalen T, Hilbert JL, Desprez B, Tessier FJ. Impact of Variety and Agronomic Factors on Crude Protein and Total Lysine in Chicory; N(ε)-Carboxymethyl-lysine-Forming Potential during Drying and Roasting. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10295-302. [PMID: 26548778 DOI: 10.1021/acs.jafc.5b02853] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
During the heat treatment of coffee and its substitutes some compounds potentially deleterious to health are synthesized by the Maillard reaction. Among these, N(ε)-carboxymethyl-lysine (CML) was detected at high levels in coffee substitutes. The objective of this study was to evaluate the impact of changes in agricultural practice on the lysine content present in chicory roots and try to limit CML formation during roasting. Of the 24 varieties analyzed, small variations in lysine content were observed, 213 ± 8 mg/100 g dry matter (DM). The formation of lysine tested in five commercial varieties was affected by the nitrogen treatment with mean levels of 176 ± 2 mg/100 g DM when no fertilizer was added and 217 ± 7 mg/100 g DM with a nitrogen supply of 120 kg/ha. The lysine content of fresh roots was significantly correlated to the concentration of CML formed in roasted roots (r = 0.51; p < 0.0001; n = 76).
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Affiliation(s)
- Grégory Loaëc
- EGEAL Unit, Institut Polytechnique LaSalle Beauvais , 19 rue Pierre Waguet, 60026 Beauvais, France
| | - Céline Niquet-Léridon
- EGEAL Unit, Institut Polytechnique LaSalle Beauvais , 19 rue Pierre Waguet, 60026 Beauvais, France
| | - Nicolas Henry
- Florimond-Desprez , 3 rue Florimond Desprez, 59242 Cappelle-en-Pévèle, France
| | - Philippe Jacolot
- EGEAL Unit, Institut Polytechnique LaSalle Beauvais , 19 rue Pierre Waguet, 60026 Beauvais, France
| | - Céline Jouquand
- EGEAL Unit, Institut Polytechnique LaSalle Beauvais , 19 rue Pierre Waguet, 60026 Beauvais, France
| | | | - Philippe Hance
- Laboratoire Régional de Recherche en Agro-alimentaire et en Biotechnologie, Institut Charles Viollette, GIS GENOCHIC, Université Lille1 Sciences et Technologies , Bâtiment SN2, 59655 Villeneuve d'Ascq, France
| | - Thierry Cadalen
- Laboratoire Régional de Recherche en Agro-alimentaire et en Biotechnologie, Institut Charles Viollette, GIS GENOCHIC, Université Lille1 Sciences et Technologies , Bâtiment SN2, 59655 Villeneuve d'Ascq, France
| | - Jean-Louis Hilbert
- Laboratoire Régional de Recherche en Agro-alimentaire et en Biotechnologie, Institut Charles Viollette, GIS GENOCHIC, Université Lille1 Sciences et Technologies , Bâtiment SN2, 59655 Villeneuve d'Ascq, France
| | - Bruno Desprez
- Florimond-Desprez , 3 rue Florimond Desprez, 59242 Cappelle-en-Pévèle, France
| | - Frédéric J Tessier
- EGEAL Unit, Institut Polytechnique LaSalle Beauvais , 19 rue Pierre Waguet, 60026 Beauvais, France
- Université Lille, Inserm , CHU Lille, U995 - LIRIC- Lille Inflammation Research International Center, F-59000 Lille, France
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Wautier MP, Tessier FJ, Wautier JL. [Advanced glycation end products: A risk factor for human health]. ANNALES PHARMACEUTIQUES FRANÇAISES 2014; 72:400-8. [PMID: 25438650 DOI: 10.1016/j.pharma.2014.05.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2014] [Revised: 04/27/2014] [Accepted: 05/16/2014] [Indexed: 10/25/2022]
Abstract
Advanced glycation end products (AGE) result from a chemical reaction between the carbonyl group of reducing sugar and the nucleophilic NH2 of a free amino acid or a protein; lysine and arginine being the main reactive amino acids on proteins. Following this first step, a molecular rearrangement occurs, rearrangement of Amadori resulting to the formation of Maillard products. Glycation can cause the clouding of the lens by inducing reactions crosslinking proteins. Specialized receptors (RAGE, Galectin 3…) bind AGE. The binding to the receptor causes the formation of free radicals, which have a deleterious effect because they are powerful oxidizing agents, but also play the role of intracellular messenger, altering the cell functions. This is especially true at the level of endothelial cells: the attachment of AGE to RAGE receptor causes an increase in vascular permeability. AGE binding to endothelium RAGE and to monocytes-macrophages, led to the production of cytokines, growth factors, to the expression of adhesion molecules, and the production of procoagulant activity. Diabetic retinopathy is related to excessive secretion of vascular growth factor (vascular endothelial growth factor [VEGF]). AGE-RAGE receptor binding causes the synthesis and secretion of VEGF. Increased permeability, facilitation of leukocyte migration, the production of reactive oxygen species, cytokines and VEGF suggest that the AGE could be an element of a cascade of reactions responsible for the diabetic angiopathy and vascular damages observed during aging and chronic renal failure. Balanced diet or some drugs can limit the deleterious effect of AGE.
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Affiliation(s)
- M-P Wautier
- Faculté de médecine, université Denis-Diderot Paris 7, 8, avenue Léopold-II, 75016 Paris, France
| | - F J Tessier
- Unité EGEAL, institut polytechnique LaSalle-Beauvais, rue Pierre-Waguet, 60026 Beauvais, France
| | - J-L Wautier
- Faculté de médecine, université Denis-Diderot Paris 7, 8, avenue Léopold-II, 75016 Paris, France.
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