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Wu R, Mou X, Dong S, Khoder RM, Xiong S, Liu R. Formation and kinetic analysis of AGEs in Pacific white shrimp during frying. Food Chem 2024; 460:140408. [PMID: 39089035 DOI: 10.1016/j.foodchem.2024.140408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2024] [Revised: 07/02/2024] [Accepted: 07/08/2024] [Indexed: 08/03/2024]
Abstract
Advanced glycation end products (AGEs) are complex and heterogeneous compounds closely associated with various chronic diseases. The changes in Nε-carboxymethyllysine (CML), Nε-carboxyethyllysine (CEL), Nε-(5-hydro-5-methyl-4-imidazolon-2-yl)-ornithine (MG-H1), and fluorescent AGEs (F-AGEs) in fried shrimp during frying (170 °C, 0-210 s) were described by kinetic models. Besides,the correlations between AGEs contents and physicochemical indicators were analyzed to reveal their intrinsic relationship. Results showed that the changes of four AGEs contents followed the zero-order kinetic, and their rate constants were ranked as kCML < kCEL ≈ kMG-H1 < kF-AGEs. Oil content and lipid oxidation were critical factors that affected the AGEs levels of the surface layer. Protein content and Maillard reaction were major factors in enhancing the CML and CEL levels of the interior layer. Furthermore, the impact of temperature on the generation of CML and CEL was greater than that of MG-H1 and F-AGEs.
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Affiliation(s)
- Runlin Wu
- College of Food Science and Technology, Huazhong Agricultural University/ National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Xia Mou
- College of Food Science and Technology, Huazhong Agricultural University/ National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Shiyuan Dong
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, PR China
| | - Ramy M Khoder
- College of Food Science and Technology, Huazhong Agricultural University/ National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Faculty of Agriculture, Benha University, Moshtohor, Toukh 13736, Egypt
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University/ National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei Province 430070, PR China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University/ National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei Province 430070, PR China.
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Xiong K, Li MM, Chen YQ, Hu YM, Jin W. Formation and Reduction of Toxic Compounds Derived from the Maillard Reaction During the Thermal Processing of Different Food Matrices. J Food Prot 2024; 87:100338. [PMID: 39103091 DOI: 10.1016/j.jfp.2024.100338] [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: 04/11/2024] [Revised: 07/24/2024] [Accepted: 07/28/2024] [Indexed: 08/07/2024]
Abstract
Advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), and polycyclic aromatic hydrocarbons (PAHs) are toxic substances that are produced in certain foods during thermal processing by using common high-temperature unit operations such as frying, baking, roasting, grill cooking, extrusion, among others. Understanding the formation pathways of these potential risk factors, which can cause cancer or contribute to the development of many chronic diseases in humans, is crucial for reducing their occurrence in thermally processed foods. During thermal processing, food rich in carbohydrates, proteins, and lipids undergoes a crucial Maillard reaction, leading to the production of highly active carbonyl compounds. These compounds then react with other substances to form harmful substances, which ultimately affect negatively the health of the human body. Although these toxic compounds differ in various forms of formation, they all partake in the common Maillard pathway. This review primarily summarizes the occurrence, formation pathways, and reduction measures of common toxic compounds during the thermal processing of food, based on independent studies for each specific contaminant in its corresponding food matrix. Finally, it provides several approaches for the simultaneous reduction of multiple toxic compounds.
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Affiliation(s)
- Ke Xiong
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Meng-Meng Li
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yi-Qiang Chen
- Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yu-Meng Hu
- Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Innovation Centre of Food Nutrition and Human, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Wen Jin
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China
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Liu Y, Liu C, Huang X, Li M, Zhao G, Sun L, Yu J, Deng W. Exploring the role of Maillard reaction and lipid oxidation in the advanced glycation end products of batter-coated meat products during frying. Food Res Int 2024; 178:113901. [PMID: 38309860 DOI: 10.1016/j.foodres.2023.113901] [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: 10/30/2023] [Revised: 12/15/2023] [Accepted: 12/21/2023] [Indexed: 02/05/2024]
Abstract
The Maillard reaction occurs during the frying of batter-coated meat products, resulting in the production of advanced glycosylation products that are harmful to human health. This study investigated the effects of frying temperature (140, 150, 160, 170 and 180 ℃) and time (80, 100, 120, 140 and 160 s) on the quality, advanced glycation end product (AGE) level and the relationship between these parameters in batter-coated meat products were investigated. The results showed that with an increase in frying temperature and time, the moisture content of the batter-coated meat products gradually decreased, the thiobarbituric Acid Reactive Substance (TBARS) values and oil content increased to 0.37 and 21.7 %, respectively, and then decreased, and CML and CEL content increased to 7.30 and 4.86 mg/g, respectively. Correlation analysis showed that the moisture content and absorbance at 420 nm, as well as TBARS values, were highly correlated with the oil content in batter-coated meat products. Additionally, the absorbance at 420 nm and TBARS levels were significantly correlated with AGE levels. Moreover, the AGE content in batter-coated meat products was less variable at lower frying temperatures or shorter frying times, and the influence of temperature on AGE formation was greater than that of time. Overall, these findings may help to better control the cooking conditions of batter-coated meat products based on AGE profiles.
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Affiliation(s)
- Yanxia Liu
- International Joint Laboratory of Meat Processing and Safety in Henan Province, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Laboratory of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Chun Liu
- International Joint Laboratory of Meat Processing and Safety in Henan Province, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Laboratory of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Xiaoshu Huang
- International Joint Laboratory of Meat Processing and Safety in Henan Province, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Laboratory of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Miaoyun Li
- International Joint Laboratory of Meat Processing and Safety in Henan Province, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Laboratory of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
| | - Gaiming Zhao
- International Joint Laboratory of Meat Processing and Safety in Henan Province, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Laboratory of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Lingxia Sun
- International Joint Laboratory of Meat Processing and Safety in Henan Province, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Laboratory of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Jiahuan Yu
- International Joint Laboratory of Meat Processing and Safety in Henan Province, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Laboratory of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Wei Deng
- International Joint Laboratory of Meat Processing and Safety in Henan Province, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Henan Key Laboratory of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
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Wu R, Jia C, Rong J, Xiong S, Liu R. Effect of Pretreatment Methods on the Formation of Advanced Glycation End Products in Fried Shrimp. Foods 2023; 12:4362. [PMID: 38231862 DOI: 10.3390/foods12234362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 11/24/2023] [Accepted: 11/30/2023] [Indexed: 01/19/2024] Open
Abstract
Fried shrimp are popular for their attractive organoleptic and nutritional qualities. However, consumers are more concerned about the safety of fried foods. To investigate the formation of advanced glycation end products (AGEs) in fried shrimp and provide pretreatment guidance for producing low-AGEs fried pacific white shrimp were treated with seven pretreatment methods before frying. The AGEs contents, physicochemical indicators, and their correlations in the fried shrimps' interior, surface, and batter layer were analyzed. Results indicated that pretreatment methods influenced both Maillard and oxidation reactions by altering the basic compositions, which controlled the formation of AGEs. The highest and lowest AGEs contents were obtained in shelled shrimp with exscinded back and whole shrimp, respectively. The batter-coated treatment reduced the AGEs contents in samples but increased the oil content. Correlation analysis showed that lipid oxidation was the decisive chemical reaction to the formation of AGEs by promoting the generation of dicarbonyl compounds and their combination with free amino acids. Conclusively, the whole shrimp was suitable for producing fried shrimp with low AGEs, oil content, and desirable color.
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Affiliation(s)
- Runlin Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Caihua Jia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Jianhua Rong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
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Li N, Wu X, Liu H, Xie D, Hao S, Lu Z, Quan W, Chen J, Xu H, Li M. Effect of edible oil type on the formation of protein-bound N ε-(carboxymethyl)lysine in roasted pork patties. Food Res Int 2023; 174:113628. [PMID: 37986479 DOI: 10.1016/j.foodres.2023.113628] [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: 08/18/2023] [Revised: 10/18/2023] [Accepted: 10/21/2023] [Indexed: 11/22/2023]
Abstract
Protein-bound Nε-(carboxymethyl)lysine (CML), an advanced glycation end product within meat products, poses a potential health risk to humans. The objective of this study was to explore the impact of various edible oils on the formation of protein-bound CML in roasted pork patties. Eleven commercially edible oils including lard oil, corn oil, palm oil, olive oil, flaxseed oil, blended oil, camellia oil, walnut oil, soybean oil, peanut oil, and colza oil were added to pork tenderloin mince, respectively, at a proportion of 4 % to prepare raw pork patties. The protein-bound CML contents in the pork patties were determined by HPLC-MS/MS before and after roasting at 200 °C for 20 min. The results indicated that walnut oil, flaxseed oil, colza oil, olive oil, lard oil, corn oil, blended oil, and palm oil significantly reduced the accumulation of protein-bound CML in pork patties, of which the inhibition rate was in the 24.43 %-37.96 % range. Moreover, the addition of edible oil contributed to a marginal reduction in the loss of lysine. Meanwhile, glyoxal contents in pork patties were reduced by 16.72 %-43.21 % after roasting. Other than blend oil, all the other edible oils restrained protein oxidation in pork patties to varying degrees (between 20.16 % and 61.26 %). In addition, camellia oil, walnut oil, and flaxseed oil increased TBARS values of pork patties by 2.2-8.6 times when compared to the CON group. After analyzing the fatty acid compositions of eleven edible oils, five main fatty acids (palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid) were selected to establish Myofibrillar protein-Glucose-fatty acids systems to simulate the roasting process. The results showed that palmitic acid, oleic acid, linoleic acid, and linolenic acid obviously mitigated the formation of myofibrillar protein-bound CML, exhibiting suppression rates ranging from 10.38 % to 40.32 %. In conclusion, the addition of specific edible oil may curb protein-bound CML production in roasted pork patty by restraining protein or lipid oxidation, reducing lysine loss, and suppressing glyoxal production, which may be attributed to the fatty acid compositions of edible oils. This finding provides valuable guidance for the selection of healthy roasting oils in the thermal processing of meat products.
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Affiliation(s)
- Na Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Xuan Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Hailong Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Diandong Xie
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Shuqi Hao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Zeyu Lu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wei Quan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Jie Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Mei Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research, Wageningen, The Netherlands.
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Formation of N ε-Carboxymethyl-Lysine and N ε-Carboxyethyl-Lysine in Heated Fish Myofibrillar Proteins with Glucose: Relationship with Its Protein Structural Characterization. Foods 2023; 12:foods12051039. [PMID: 36900556 PMCID: PMC10000450 DOI: 10.3390/foods12051039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 02/22/2023] [Accepted: 02/25/2023] [Indexed: 03/05/2023] Open
Abstract
The formation of advanced glycation end products (AGEs), including Nε-carboxymethyl-lysine (CML) and Nε-carboxyethyl-lysine (CEL), in a fish myofibrillar protein and glucose (MPG) model system at 80 °C and 98 °C for up to 45 min of heating were investigated. The characterization of protein structures, including their particle size, ζ-potential, total sulfhydryl (T-SH), surface hydrophobicity (H0), sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared spectroscopy (FTIR), were also analyzed. It was found that the covalent binding of glucose and myofibrillar protein at 98 °C promoted protein aggregation when compared with the fish myofibrillar protein (MP) heated alone, and this aggregation was associated with the formation of disulfide bonds between myofibrillar proteins. Furthermore, the rapid increase of CEL level with the initial heating at 98 °C was related to the unfolding of fish myofibrillar protein caused by thermal treatment. Finally, correlation analysis indicated that the formation of CEL and CML had a significantly negative correlation with T-SH content (r = -0.68 and r = -0.86, p ≤ 0.011) and particle size (r = -0.87 and r = -0.67, p ≤ 0.012), but was weakly correlated with α-Helix, β-Sheet and H0 (r2 ≤ 0.28, p > 0.05) during thermal treatment. Overall, these findings provide new insights into the formation of AGEs in fish products based on changes of protein structure.
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