1
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Shi H, Gao R, Liu H, Wang Z, Zhang C, Zhang D. Qualitative and quantitative assessment of key aroma compounds, advanced glycation end products and heterocyclic amines in different varieties of commercially roasted meat products. Food Chem 2024; 436:137742. [PMID: 37857196 DOI: 10.1016/j.foodchem.2023.137742] [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: 07/09/2023] [Revised: 10/07/2023] [Accepted: 10/10/2023] [Indexed: 10/21/2023]
Abstract
Studies on the interactions and links between aroma and hazardous compounds were inadequately investigated. A complete analysis was conducted on the key aroma compounds, typical hazardous compounds and their precursors in 25 samples of roasted meats. Forty-nine aroma compounds were identified as essential odorants with odor-activity values exceeds 1. Nε-carboxymethyl lysine (CML, 11.78-49.32 μg/g) and Nε-carboxyethyl lysine (CEL, 8.48-171.00 μg/g) were identified as representative advanced glycation end products (AGEs) of meats with high concentrations. Harman and Norharman were typical heterocyclic aromatic amines. Meanwhile, correlation analysis indicated that aldehyde and alcohols showed a negative correlation with AGEs (p < 0.01), while pyrazines might affect the formation of Harman and Norharman. The furaldehyde, 1-hexanol, 2, 4-Decadienal, AGEs, and creatine were regarded as potential biomarkers that distinguished different roasted meat products. Therefore, the study could provide new insights for synergistic regulation of aroma and hazardous compounds in roasted meat products.
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Affiliation(s)
- Haonan Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Food Quality and Design, Wageningen University, PO Box 8130, 6700 EW Wageningen, the Netherlands
| | - Rongmei Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Huan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Chunjiang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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2
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Deng P, Yang T, Chai Z, Shen X, Oz F, Chen Q, Wang Z, He Z, Chen J, Zeng M. Synergistic inhibition against heterocyclic amines in beef patties: Caused by carbonyl-trapping and toxicity-reducing of amino acid combinations. Food Res Int 2024; 180:114057. [PMID: 38395574 DOI: 10.1016/j.foodres.2024.114057] [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: 10/27/2023] [Revised: 01/14/2024] [Accepted: 01/24/2024] [Indexed: 02/25/2024]
Abstract
The inhibitory effects of amino acids and their combinations on the formation of heterocyclic amines were investigated in this study. The great potential in the inhibition of HAs was observed in amino acid combinations compared with that of single agents. At a mass ratio of 1:1, a His-Pro combination achieved a maximum inhibitory rate of 80 %, and the total HAs content decreased to 4.70 ± 0.18 ng/g relative to the control (24.49 ± 2.18 ng/g). However, the inhibitory rate of triple combinations showed no obvious increase compared with the binary combinations. Benzaldehyde, phenylacetaldehyde, methylglyoxal, and glyoxal were positively correlated with HAs formation, and His-Pro combination (1:4) led to a significant reduction of benzaldehyde and phenylacetaldehyde at scavenging rates of 79 % and 92 %. Thus, the synergistic inhibition was achieved by simultaneously scavenging these aldehyde intermediates, and other inhibitory target, such as competition with precursors and elimination of final products can serve as supporting factors. These results provide a new perspective for approaches to enhance the suppression of HAs and control the formation of flavor compounds.
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Affiliation(s)
- Peng Deng
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Tian Yang
- Analysis and Testing Center, Jiangnan University, Wuxi 214122, China
| | - Zhongping Chai
- College of Resources and Environment, Xinjiang Agricultural University, Urumqi 830052, China
| | - Xing Shen
- College of Resources and Environment, Xinjiang Agricultural University, Urumqi 830052, China.
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey
| | - Qiuming Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhiyong He
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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3
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Wen M, Zhu M, Han Z, Ho CT, Granato D, Zhang L. Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives. Compr Rev Food Sci Food Saf 2023; 22:4890-4924. [PMID: 37786329 DOI: 10.1111/1541-4337.13246] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 09/05/2023] [Accepted: 09/10/2023] [Indexed: 10/04/2023]
Abstract
With the development of metabolomics analytical techniques, relevant studies have increased in recent decades. The procedures of metabolomics analysis mainly include sample preparation, data acquisition and pre-processing, multivariate statistical analysis, as well as maker compounds' identification. In the present review, we summarized the published articles of tea metabolomics regarding different analytical tools, such as mass spectrometry, nuclear magnetic resonance, ultraviolet-visible spectrometry, and Fourier transform infrared spectrometry. The metabolite variation of fresh tea leaves with different treatments, such as biotic/abiotic stress, horticultural measures, and nutritional supplies was reviewed. Furthermore, the changes of chemical composition of processed tea samples under different processing technologies were also profiled. Since the identification of critical or marker metabolites is a complicated task, we also discussed the procedure of metabolite identification to clarify the importance of omics data analysis. The present review provides a workflow diagram for tea metabolomics research and also the perspectives of related studies in the future.
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Affiliation(s)
- Mingchun Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Mengting Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Zisheng Han
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Daniel Granato
- Department of Biological Sciences, School of Natural Sciences Faculty of Science and Engineering, University of Limerick, Limerick, Ireland
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
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4
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Wang W, Wang H, Wu Z, Duan T, Liu P, Ou S, El-Nezami H, Zheng J. Reduction in Five Harmful Substances in Fried Potato Chips by Pre-Soaking Treatment with Different Tea Extracts. Foods 2023; 12:foods12020321. [PMID: 36673412 PMCID: PMC9858103 DOI: 10.3390/foods12020321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/03/2023] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
Thermally processed food always contains various types of harmful substances. Control of their levels in food is important for human health. This work used the extracts from green tea dust, old green tea, yellow tea, white tea, oolong tea, and black tea to simultaneously mitigate diverse harmful substances in fried potato chips. The six tea extracts (30 g/L) all showed considerable inhibitory effects on the formation of 5-hydroxymethylfurfural (reduced by 19.8%-53.2%), glyoxal (26.9%-36.6%), and methylglyoxal (16.1%-75.1%). Green tea and black tea extracts exhibited better inhibitory abilities than the other three teas and were further investigated for other harmful compounds by various concentration treatments. Finally, pre-soaking of fresh potato slices in 50 g/L extracts of green tea dust displayed, overall, the most promising inhibitory capacity of HMF (decreased by 73.3%), glyoxal (20.3%), methylglyoxal (69.7%), acrylamide (21.8%), and fluorescent AGEs (42.9%) in fried potato chips, while it exhibited the least impact on the color and texture. The high level of catechins in green tea dust may contribute most to its outstanding inhibitory effect, whereas the distinguished inhibitory effect of black tea extract was speculated to be attributable to the high levels of theaflavins and amino acids in the fully fermented tea. This study indicated that green tea dust, a predominant waste of the tea industry, had great potential to be exploited to improve food quality and safety.
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Affiliation(s)
- Weitao Wang
- School of Biological Science, University of Hong Kong, Pok Fu Lam Road, Hong Kong 999077, China
| | - Huaixu Wang
- School of Biological Science, University of Hong Kong, Pok Fu Lam Road, Hong Kong 999077, China
| | - Zhongjun Wu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Tingting Duan
- Guizhou Institute of Plant Protection, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
| | - Pengzhan Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou 510632, China
| | - Hani El-Nezami
- School of Biological Science, University of Hong Kong, Pok Fu Lam Road, Hong Kong 999077, China
- Institute of Public Health and Clinical Nutrition, School of Medicine, University of Eastern Finland, FI-70211 Kuopio, Finland
- Correspondence: (H.E.-N.); (J.Z.); Tel.: +86-8522-6630 (J.Z.)
| | - Jie Zheng
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou 510632, China
- Correspondence: (H.E.-N.); (J.Z.); Tel.: +86-8522-6630 (J.Z.)
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5
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Park JJ, Olawuyi IF, Lee WY. Effect of combined
UV
‐thermosonication and
Ecklonia cava
extract on advanced glycation end‐products in soymilk. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jong Jin Park
- School of Food Science and Technology Kyungpook National University Daegu South Korea
- Coastal Agricultural Research Institute, Kyungpook National University Daegu South Korea
| | | | - Won Young Lee
- School of Food Science and Technology Kyungpook National University Daegu South Korea
- Research Institute of Tailored Food Technology, Kyungpook National University Daegu South Korea
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6
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Inhibitory effects of some hydrocolloids on the formation of N-(carboxymethyl) lysine and N-(carboxyethyl) lysine in chemical models and fish patties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113431] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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7
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Li S, Zhang L, Wan X, Zhan J, Ho CT. Focusing on the recent progress of tea polyphenol chemistry and perspectives. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.12.033] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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8
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Luo Y, Zhang J, Ho CT, Li S. Management of Maillard reaction-derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenols. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.12.012] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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9
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Yu P, Huang H, Zhao X, Zhong N, Zheng H. Dynamic variation of amino acid content during black tea processing: A review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2015374] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Penghui Yu
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, China
| | - Hao Huang
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Xi Zhao
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Ni Zhong
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, China
| | - Hongfa Zheng
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
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10
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Golchinfar Z, Farshi P, Mahmoudzadeh M, Mohammadi M, Tabibiazar M, Smith JS. Last Five Years Development In Food Safety Perception of n-Carboxymethyl Lysine. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2011909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zahra Golchinfar
- Student Research Committee, Tabriz University of Medical Science, Tabriz, Iran and Faculty of Nutrition and Food Science, Tabriz University of Medical Science, Tabriz, Iran
| | - Parastou Farshi
- Institute of Food Science, Kansas State University, Manhattan, Kansas, USA
| | - Maryam Mahmoudzadeh
- Faculty of Nutrition and Food Science, Tabriz University of Medical Science, Tabriz, Iran
| | - Maryam Mohammadi
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mahnaz Tabibiazar
- Faculty of Nutrition and Food Science, Tabriz University of Medical Science, Tabriz, Iran
| | - J. Scott Smith
- Institute of Food Science, Kansas State University, Manhattan, Kansas, USA
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11
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Zhang A, Cui H, Hayat K, Zhang Q, Zhang X, Ho CT. Accelerated Dissipation of Free and Immobilized Water Facilitating the Intramolecular Dehydration of N-Xylosamine and Conversion Improvement of the Amadori Rearrangement Product of Aspartic Acid-Xylose Reaction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14662-14670. [PMID: 34807609 DOI: 10.1021/acs.jafc.1c05827] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Compared to the method of aqueous Maillard reaction at atmospheric pressure tandem vacuum concentration, a coupling dehydration method combining spray drying and vacuum drying was used to increase aspartic acid-xylose conversion to the Amadori rearrangement product (ARP). The water activity and moisture states were found as effective indicators to characterize the degree of dehydration of Maillard reaction intermediates and efficient formation of ARP. During the vacuum drying process, the water activity of the product powder decreased significantly. Because the formation of ARP was accompanied by intramolecular dehydration, combining spray drying and vacuum drying increased the proportion of bound water in the vacuum-dried product. Free water was easily dissipated via dehydration, which then converted the immobilized water continuously to free water, and the decreased immobilized water further converted the bound water to immobilized water. The reduction in bound water contributed to the intramolecular dehydration of N-substituted d-xylosamine, which would further be transformed to be the ARP through an intramolecular rearrangement. The yield of ARP was increased from 1.68 to 21.53% after spray drying. The ARP yield was substantially increased up to 77.9% by subsequent vacuum drying.
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Affiliation(s)
- Ao Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States
| | - Qiang Zhang
- Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang Flavouring Food Company, Limited, No. 1 Shengli Road, Jieshou, Anhui 236500, China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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12
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Shi H, Qin R, Wu R, Rong J, Jia C, Liu R. Effect of cryoprotectants on the formation of advanced glycation end products and acrylamide in fried fish cakes. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Xiao SS, Shi L, Wang PC, Liu X, Fang M, Wu YN, Gong ZY. Determination of Nε-(carboxymethyl)lysine in commercial dairy products in China with liquid chromatography tandem mass spectroscopy. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01193-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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Wen M, Cui Y, Dong CX, Zhang L. Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing. Food Res Int 2021; 148:110588. [PMID: 34507733 DOI: 10.1016/j.foodres.2021.110588] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 06/28/2021] [Accepted: 06/30/2021] [Indexed: 10/20/2022]
Abstract
Monosaccharides of Keemun black tea were quantitatively determined by high performance liquid chromatography coupled with 3-methyl-1-phenyl-2-pyrazolin-5-one (PMP) pre-column derivatization. The methodology of developed analytical method was established with good linearity, recovery, repeatability and precision. The quantitative results showed that D-mannose, D-glucuronic acid, D-glucose, D-galactose and L-arabinose were detected in Keemun black tea samples. D-glucose was the predominant monosaccharide in black tea, and its concentration was continuously increased from fresh tea leaves to fermentation, but after drying its concentration was significantly decreased. Meanwhile, theaflavins' concentrations were obviously decreased after drying. When theaflavins were heated with D-glucose, the loss of theaflavins was increased. Correspondingly, theaflavins also prevented the caramelization of D-glucose and restored the loss of D-glucose during heating. Through the liquid chromatography/electrospray tandem mass spectrometry some theaflavins glucose adducts were identified.
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Affiliation(s)
- Mingchun Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Yuqing Cui
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Cai-Xia Dong
- Tianjin Key Laboratory on Technologies Enabling Development of Clinical Therapeutics and Diagnosis, School of Pharmacy, Tianjin Medical University, Tianjin 300070, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China.
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15
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Rehman S, Alouffi S, Faisal M, Qahtan AA, Alatar AA, Ahmad S. Methylglyoxal mediated glycation leads to neo-epitopes generation in fibrinogen: Role in the induction of adaptive immune response. Int J Biol Macromol 2021; 175:535-543. [PMID: 33529635 DOI: 10.1016/j.ijbiomac.2021.01.197] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 01/26/2021] [Accepted: 01/28/2021] [Indexed: 01/12/2023]
Abstract
In diabetes mellitus, hyperglycemia mediated non-enzymatic glycosylation of proteins results in the pathogenesis of diabetes-associated secondary complications via the generation of advanced glycation end products (AGEs). The focus of this study is to reveal the immunological aspects of methylglyoxal (MG) mediated glycation of fibrinogen protein. The induced immunogenicity of modified fibrinogen is analyzed by direct binding and inhibition ELISA. Direct binding ELISA confirmed that MG glycated fibrinogen (MG-Fib) is highly immunogenic and induces a high titer of antibodies in comparison to its native analog. Cross-reactivity and antigen-binding specificity of induced antibodies were confirmed by inhibition ELISA. The enhanced affinity of immunoglobulin G (IgG) from immunized rabbits' sera and MG glycated fibrinogen is probably the aftermath of neo-epitopes generation in the native structure of protein upon modification. Thus, we deduce that under the glycative stress, MG-mediated structural alterations in fibrinogen could induce the generation of antibodies which might serve as a potential biomarker in diabetes mellitus and its associated secondary disorders.
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Affiliation(s)
- Shahnawaz Rehman
- IIRC-1, Laboratory of Glycation Biology and Metabolic Disorder, Integral University, Lucknow, Uttar Prade sh-226026, India
| | - Sultan Alouffi
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, University of Hail, Saudi Arabia; Molecular Diagnostic & Personalized Therapeutic Unit, University of Hail, Saudi Arabia
| | - Mohammad Faisal
- Department of Botany and Microbiology, College of Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Ahmed A Qahtan
- Department of Botany and Microbiology, College of Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Abdulrahman A Alatar
- Department of Botany and Microbiology, College of Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Saheem Ahmad
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, University of Hail, Saudi Arabia.
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16
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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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17
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Li H, Zhai F, Li J, Zhu X, Guo Y, Zhao B, Xu B. Physicochemical properties and structure of modified potato starch granules and their complex with tea polyphenols. Int J Biol Macromol 2020; 166:521-528. [PMID: 33129907 DOI: 10.1016/j.ijbiomac.2020.10.209] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 10/20/2020] [Accepted: 10/26/2020] [Indexed: 12/16/2022]
Abstract
The physicochemical, rheological properties and structure of potato starch and starch-tea polyphenols (TPs) complex modified by enzyme and alcohol was investigated in this study. Cavities on the modified starch granules and morphology change could be investigated by SEM, while significant birefringence observed in complete granules by polarizing light microscope, but disappeared in crashed starch. TPs inhibited the aggregation of amylose and retrogradation of starch-TPs complex, resulting in the decrease of gel strength, and the increase of viscosity and gelatinization stability of starch granules. Fourier transform infrared (FT-IR) spectra showed that intramolecular hydrogen bond could be formed between TPs with modified starch, and the hydrogen bond force formed by starch and TPs was stronger than that between starch molecules. X-ray diffraction (XRD) analysis revealed that three modification methods did not change the crystalline structure of starch, but new diffraction peaks appeared in the four starch-TPs complex, suggesting that the hydrogen bond was incurred by interaction between TPs and amylose to form V-type crystalline. These results demonstrated that the complex formed by TPs and native/modified potato starch could be used in food industrial applications due to the inhibition of starch retrogradation.
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Affiliation(s)
- Hua Li
- Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.
| | - Fengyan Zhai
- Department of Resources and Environment, Henan Institute of Science and Technology, Xinxiang, China
| | - Jianfeng Li
- Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Xuanxuan Zhu
- Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Yanyan Guo
- Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Beibei Zhao
- Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Baocheng Xu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
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18
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Sun X, Li X, Tang J, Lai K, Rasco BA, Huang Y. Formation of protein-bound N ε-carboxymethyllysine and N ε-carboxyethyllysine in ground pork during commercial sterilization as affected by the type and concentration of sugars. Food Chem 2020; 336:127706. [PMID: 32768907 DOI: 10.1016/j.foodchem.2020.127706] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Accepted: 07/27/2020] [Indexed: 12/19/2022]
Abstract
This research was aimed to investigate the formation of protein-bound Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) in ground pork at 121 °C (5-30 min) as affected by sugars (1-9% w/w, glucose, fructose, lactose, and sucrose).The addition of reducing sugar significantly (P < 0.05) increased the levels of CML and CEL in heat treated pork samples. Even adding 1% of glucose in pork could lead to 3.8 and 4.0 times increase in the formation rate constant (zero-order) of CML and CEL, respectively. In a typical commercial sterilization process (121 °C, 30 min), adding glucose, fructose or lactose in pork resulted in an average increase of 224-581%, 26-276%, and 8-189% CML, and 217-720%, 213%-15.8 times, and 20-150% CEL, respectively, depending on the sugar concentration. Sucrose did not promote the formation of CML and CEL in pork during heating.
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Affiliation(s)
- Xiaohua Sun
- School of Chemistry and Food Engineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China; College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China
| | - Xiangjun Li
- School of Chemistry and Food Engineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China
| | - Juming Tang
- Department of Biological System Engineering, Washington State University, Pullman, WA 99164-6120, United States
| | - Keqiang Lai
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China
| | - Barbara A Rasco
- College of Agriculture and Natural Resources, University of Wyoming, Dept 3354, 1000 E University Ave, Laramie, WY 83071, United States
| | - Yiqun Huang
- School of Chemistry and Food Engineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China.
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19
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Zhang D, Wang Y, Liu H. Corn silk extract inhibit the formation of Nε-carboxymethyllysine by scavenging glyoxal/methyl glyoxal in a casein glucose-fatty acid model system. Food Chem 2020; 309:125708. [DOI: 10.1016/j.foodchem.2019.125708] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 10/13/2019] [Accepted: 10/13/2019] [Indexed: 01/20/2023]
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