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Filipp L, Bausch F, Neuhaus LS, Flade J, Henle T. Metabolization of the Amadori Product N-ε-Fructosyllysine by Probiotic Bacteria. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:2718-2726. [PMID: 38275205 DOI: 10.1021/acs.jafc.3c07927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2024]
Abstract
Glycation reactions in food lead to the formation of the Amadori rearrangement product (ARP) N-ε-fructosyllysine (fructoselysine, FL), which is taken up with the daily diet and comes into contact with the gut microbiota during digestion. In the present study, nine commercially available probiotic preparations as well as single pure strains thereof were investigated for their FL-degrading capability under anaerobic conditions. One of the commercial preparations as well as three single pure strains thereof was able to completely degrade 0.25 mM FL within 72 h. Three new deglycating lactic acid bacteria species, namely, Lactobacillus buchneri DSM 20057, Lactobacillus jensenii DSM 20557, and Pediococcus acidilactici DSM 25404, could be identified. Quantitative experiments showed that FL was completely deglycated to lysine. Using 13C6-labeled FL as the substrate, it could be proven that the sugar moiety of the Amadori product is degraded to lactic acid, showing for the first time that certain lactic acid bacteria can utilize the sugar moiety as a substrate for lactic acid fermentation.
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Affiliation(s)
- Lisa Filipp
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
| | - Florian Bausch
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
| | - Lisa Sophie Neuhaus
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
| | - Jessica Flade
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
| | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
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2
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Böhm W, Zinke L, Rehle AK, Henle T. Role of Proteins in the Formation of Melanoidins during Coffee Roasting. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:18499-18509. [PMID: 37962901 DOI: 10.1021/acs.jafc.3c05425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2023]
Abstract
The objective of the study was to investigate structural changes in the protein-rich, high-molecular-weight fraction of coffee during roasting and their contribution to the melanoidin formation in the course of the Maillard reaction. For this purpose, high- and low-molecular-weight fractions of one raw and five coffee beans with an increased roasting degree were analyzed in terms of general (color, molecular weight, functionality, elemental composition) and specific parameters (amino acid composition, Maillard reaction products). It could be demonstrated that the high -molecular-weight fraction undergoes significant changes during roasting, where proteins appear to play an important role in melanoidin formation due to their diverse nucleophilic side chains. Modification of the amino acid side chains with known Maillard reaction products (MRPs) occurs in the early stages of roasting and decreases rapidly as color development progresses. The decrease suggests that MRPs are involved in further reactions and thus extend the functionality of the amino acid side chains, opening further possibilities for protein modification. Overall, the large number of reaction pathways leads to the formation of a well-mixed, continuous melanoidin spectrum covering a wide range of molecular masses. In this process, cross-linking and fragmentation reactions oppose each other, leading to an approximation of the molecular weight.
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Affiliation(s)
- Wendelin Böhm
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | - Lucas Zinke
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | | | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
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3
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Weidner L, Cannas JV, Rychlik M, Schmitt-Kopplin P. Molecular Characterization of Cooking Processes: A Metabolomics Decoding of Vaporous Emissions for Food Markers and Thermal Reaction Indicators. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37917545 DOI: 10.1021/acs.jafc.3c05383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2023]
Abstract
Thermal processing of food plays a fundamental role in everyday life. Whereas most researchers study thermal processes directly in the matrix, molecular information in the form of non- and semivolatile compounds conveyed by vaporous emissions is often neglected. We performed a metabolomics study of processing emissions from 96 different food items to define the interaction between the processed matrix and released metabolites. Untargeted profiling of vapor samples revealed matrix-dependent molecular spaces that were characterized by Fourier-transform ion cyclotron resonance-mass spectrometry and ultra-performance liquid chromatography-mass spectrometry. Thermal degradation products of peptides and amino acids can be used for the differentiation of animal-based food from plant-based food, which generally is characterized by secondary plant metabolites or carbohydrates. Further, heat-sensitive processing indicators were characterized and discussed in the background of the Maillard reaction. These reveal that processing emissions contain a dense layer of information suitable for deep insights into food composition and control of cooking processes based on processing emissions.
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Affiliation(s)
- Leopold Weidner
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany
- Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstädter Landstr. 1, 85764 Neuherberg, Germany
| | - Jil Vittoria Cannas
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany
| | - Michael Rychlik
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany
| | - Philippe Schmitt-Kopplin
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany
- Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstädter Landstr. 1, 85764 Neuherberg, Germany
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Borba VSD, Lemos AC, Cerqueira MBR, Badiale-Furlong E. Pasta cooking influence on in vitro bioaccessibility of type B trichothecenes, acrylamide and hydroxymethylfurfural. Food Res Int 2023; 169:112863. [PMID: 37254437 DOI: 10.1016/j.foodres.2023.112863] [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: 01/09/2023] [Revised: 04/03/2023] [Accepted: 04/18/2023] [Indexed: 06/01/2023]
Abstract
The study evaluated the effect of cooking time on the levels of type B trichothecenes (TCTB), acrylamide (AA) and hydroxymethylfurfural (HMF) in semolina pasta and their bioaccessibilities in order to propose strategies to reduce the daily exposure of these natural and processing contaminants. Three brands of commercial pasta were submitted to different cooking times (7, 10 and 13 min). Subsequently, the in vitro bioaccessibility trials, permeation across the intestinal membrane and estimation of daily exposure were carried out. The lowest cooking time (7 min) resulted in high reductions of TCTB (88%) and AA + HMF (76.7%) contents found on the raw pasta. The concentrations of deoxynivalenol (DON) and AA were higher after the digestion (bioaccessibilities >100%) than after the pasta cooking. About 25.6% of DON and 100% of AA found in the small intestine digestible fraction were able to permeate the intestinal membrane. The risk of exposure was below the recommended safe limits since the estimated daily exposure values were 0.22 µg/kg per body weight/day for DON and 0.26 µg/kg per body weight/day for AA. Therefore, cooking pasta for 7 min at a pasta:water ratio of 1:10 (w/v) mitigates the contaminants and promotes the greater formation of resistant starch.
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Affiliation(s)
- Verônica Simões de Borba
- Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil.
| | - Andressa Cunha Lemos
- Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil.
| | - Maristela Barnes Rodrigues Cerqueira
- Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil.
| | - Eliana Badiale-Furlong
- Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil.
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Messia MC, Cuomo F, Quiquero M, Verardo V, Marconi E. Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta. Foods 2023; 12:foods12061221. [PMID: 36981147 PMCID: PMC10048112 DOI: 10.3390/foods12061221] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/06/2023] [Accepted: 03/11/2023] [Indexed: 03/16/2023] Open
Abstract
Evaluating the nutritional quality and thermal damage effects of gluten-free foods is essential to ensure that people with gluten intolerance or celiac disease can safely meet their needs. In this work, fifteen different commercial gluten-free pasta samples made from cereals, pseudocereals, and pulses, alone or in mixed combinations, were analyzed to assess their nutritional value, essential amino acids composition, and protein chemical score. The occurrence of the Maillard reaction was investigated, and the levels of heat treatment markers (furosine, maltulose, hydroxymethylfurfural, and glucosylisomaltol) were determined. Analysis of the furosine values showed that pasta made with the same raw materials can have different degrees of thermal damage. There was no evidence of the Maillard reaction progressing in the advanced phase in any of the samples tested. Finally, the correlation between maltulose and furosine levels demonstrated the usefulness of combining the two markers to assess the extent of thermal damage.
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Affiliation(s)
- Maria Cristina Messia
- Department of Agricultural Environmental and Food Science, University of Molise, Via F. de Sanctis, 86100 Campobasso, Italy
| | - Francesca Cuomo
- Department of Agricultural Environmental and Food Science, University of Molise, Via F. de Sanctis, 86100 Campobasso, Italy
| | - Michela Quiquero
- Department of Agricultural Environmental and Food Science, University of Molise, Via F. de Sanctis, 86100 Campobasso, Italy
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja s/n, 18071 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Centre, University of Granada, Avd. Conocimiento s/n, 18100 Armilla, Spain
| | - Emanuele Marconi
- Department of Agricultural Environmental and Food Science, University of Molise, Via F. de Sanctis, 86100 Campobasso, Italy
- Research Unit of Food Science and Human Nutrition, Department of Science and Technology for Humans and the Environment, Università Campus Bio-Medico di Roma, Via Álvaro del Portillo 21, 00128 Rome, Italy
- Correspondence:
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Han P, Zhang Q, Wang X, Zhou P, Dong S, Zha F, Zeng M. Formation of advanced glycation end products in sturgeon patties affected by pan-fried and deep-fried conditions. Food Res Int 2022; 162:112105. [PMID: 36461405 DOI: 10.1016/j.foodres.2022.112105] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 10/26/2022] [Accepted: 10/28/2022] [Indexed: 11/10/2022]
Abstract
This study compared the effects of pan-fried with low (LPF), high (HPF) amounts of oil and deep-fried (DF) on the profiles of advanced glycation end products (AGEs) in sturgeon patties. The surface color of the pan-fried patties, regardless of the amounts of oil used, visually presented more brown than deep-fried ones with higher internal temperature at the frying course of 3-9 min. Compared to LPF and HPF, DF significantly accelerated the furosine development for 6-9 min of frying, dynamically increased the accumulation of CML (Nε-carboxymethyl-lysine) and CEL (Nε-carboxyethyl-lysine) for up to 9 min of frying, and the level of CML in DF than LPF, HPF for 9 min of frying were increased by 209.6 % and 149.9 %, respectively. The oil level employed for pan-fried insignificantly influenced the formation of furosine and CML in patties. The principal component analysis further confirmed that DF patties had a greater influence on the formation of AGEs. The AGEs formation was positively associated with the temperature and amino groups, while remarkably negative correlation with moisture content. Therefore, pan-fried within 6 min of frying was recommended for the domestic cooking of sturgeon patties based on the potential formation of AGEs.
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Affiliation(s)
- Peng Han
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Qi Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Xueyang Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Pengcheng Zhou
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Shiyuan Dong
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
| | - Fengchao Zha
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
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7
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Amino acids and glycation compounds in hot trub formed during wort boiling. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04138-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractThe aim of this study was to investigate the amino acid composition and the amount of individual glycation compounds in hot trub formed during boiling of wort prepared from different malts. Compared to the initial amino acid composition of the used malts, some Maillard reaction products (namely MG-H1, pyrraline) and hydrophobic amino acids (leucine, isoleucine, valine, phenylalanine) accumulated in the hot trub, whereas hydrophilic amino acids remained in the boiled wort. For MG-H1, a threefold increase was observed during wort boiling, whereas the other Maillard reaction products, namely CML, CEL, pyrraline and maltosine increased only slightly (1.1–2-fold). Furosine as a hallmark for peptide-bound Amadori compounds showed a small decrease. The results suggest that mainly glycated amino acids derived from small dicarbonyl compounds such as methylglyoxal and glyoxal are formed during wort boiling. Furthermore, the studies indicate that the modification of the protein structure as a result of the Maillard reaction has an influence on the hydration of the denatured proteins during the wort boiling process, thus affecting the coagulation process and, therefore, precipitation of the hot trub. The work carried out contributes to the understanding of the chemical reactions influencing the amino acid and Maillard reaction product transfer from malt to beer.
Graphical abstract
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8
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Oyeyinka SA, Gbashi S, A. Onarinde B, Adebo OA, Njobeh PB. Metabolite profile of raw and cooked pasta from whole wheat grain enriched with Bambara groundnut. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17152] [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]
Affiliation(s)
- Samson A. Oyeyinka
- Centre of Excellence in Agr‐food Technologies, National Centre for Food Manufacturing University of Lincoln Holbeach, PE12 7PT UK
- Department of Biotechnology and Food Technology, Faculty of Science University of Johannesburg P.O. Box 17011, Doornfontein Campus Gauteng South Africa
| | - Sefater Gbashi
- Department of Biotechnology and Food Technology, Faculty of Science University of Johannesburg P.O. Box 17011, Doornfontein Campus Gauteng South Africa
| | - Bukola A. Onarinde
- Centre of Excellence in Agr‐food Technologies, National Centre for Food Manufacturing University of Lincoln Holbeach, PE12 7PT UK
| | - Oluwafemi A. Adebo
- Department of Biotechnology and Food Technology, Faculty of Science University of Johannesburg P.O. Box 17011, Doornfontein Campus Gauteng South Africa
| | - Patrick B. Njobeh
- Department of Biotechnology and Food Technology, Faculty of Science University of Johannesburg P.O. Box 17011, Doornfontein Campus Gauteng South Africa
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Rajagukguk YV, Arnold M, Sidor A, Kulczyński B, Brzozowska A, Schmidt M, Gramza-Michałowska A. Antioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum. Foods 2022; 11:foods11030309. [PMID: 35159464 PMCID: PMC8833896 DOI: 10.3390/foods11030309] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 01/18/2022] [Accepted: 01/20/2022] [Indexed: 01/06/2023] Open
Abstract
Pulse-based snack bars incorporated with probiotics were developed to provide an overview for the preparation of simple functional food concerning the antioxidant load and iron status improvement. The study focused on the application of microencapsulated probiotics in dry matrices, such as chickpeas and green lentils, in snack bars. The study aims to analyse the products’ antioxidative activities, chemical and sensory properties, as well as the probiotic survivability in the dry matrices. The basic chemical composition showed that 100 g of product can fulfil up to 4.4% and 3.3% of the daily iron value from chickpeas and green lentils, respectively (assuming the iron bioavailability is 23%). Sensory evaluation and hedonic analysis of the fresh pulse snack bar showed that panelists preferred the chickpea snack bar over the green lentil snack bar. For storage analysis, snack bars were stored at 20 °C and were vacuum packaged in sealed low density polyethylene (LDPE) pouches with no light exposure for two months. Hedonic analysis during storage showed significant differences in the aroma of the snack bars (p < 0.05). Generally, the antioxidant activities decreased during the two months of storage. A strong correlation was observed between total phenolic content (TPC) and antioxidant activity assays: ORAC (Oxygen Radical Absorbance Capacity), DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt), PCL (Photochemiluminescence,). Moreover, after two months of storage, a 1-log decrease of probiotic viable cells was observed in both snack bars. To meet the dietary requirement of probiotics, it is suggested that people consume five portions and 9.4 portions of the chickpea and green lentil snack bars, respectively. The resulting products have promising properties with respect to probiotics and antioxidant potential in an unconventional way.
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Affiliation(s)
- Yolanda Victoria Rajagukguk
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (Y.V.R.); (M.A.); (A.S.); (B.K.); (A.B.)
| | - Marcellus Arnold
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (Y.V.R.); (M.A.); (A.S.); (B.K.); (A.B.)
| | - Andrzej Sidor
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (Y.V.R.); (M.A.); (A.S.); (B.K.); (A.B.)
| | - Bartosz Kulczyński
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (Y.V.R.); (M.A.); (A.S.); (B.K.); (A.B.)
| | - Anna Brzozowska
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (Y.V.R.); (M.A.); (A.S.); (B.K.); (A.B.)
| | - Marcin Schmidt
- Department of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland;
| | - Anna Gramza-Michałowska
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (Y.V.R.); (M.A.); (A.S.); (B.K.); (A.B.)
- Correspondence: ; Tel.: +48-61-848-7327
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Poojary MM, Lund MN. Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction. Annu Rev Food Sci Technol 2021; 13:35-58. [PMID: 34941384 DOI: 10.1146/annurev-food-052720-104513] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Protein is a major nutrient present in foods along with carbohydrates and lipids. Food proteins undergo a wide range of modifications during food production, processing, and storage. In this review, we discuss two major reactions, oxidation and the Maillard reaction, involved in chemical modifications of food proteins. Protein oxidation in foods is initiated by metal-, enzyme-, or light-induced processes. Food protein oxidation results in the loss of thiol groups and the formation of protein carbonyls and specific oxidation products of cysteine, tyrosine, tryptophan, phenylalanine, and methionine residues, such as disulfides, dityrosine, kynurenine, m-tyrosine, and methionine sulfoxide. The Maillard reaction involves the reaction of nucleophilic amino acid residues with reducing sugars, which yields numerous heterogeneous compounds such as α-dicarbonyls, furans, Strecker aldehydes, advanced glycation end-products, and melanoidins. Both protein oxidation and the Maillard reaction result in the loss of essential amino acids but may positively or negatively impact food structure and flavor. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Mahesha M Poojary
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark;
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark; .,Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark;
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Weidner L, Yan Y, Hemmler D, Rychlik M, Schmitt-Kopplin P. Elucidation of the non-volatile fingerprint in oven headspace vapor from bread roll baking by ultra-high resolution mass spectrometry. Food Chem 2021; 374:131618. [PMID: 34823930 DOI: 10.1016/j.foodchem.2021.131618] [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: 06/22/2021] [Revised: 10/29/2021] [Accepted: 11/11/2021] [Indexed: 11/18/2022]
Abstract
Untargeted research on vapor arising during the thermal processing of food has so far focused on volatile aroma compounds. In this study, we present an oven atmosphere sampling strategy to trap headspace aerosols along with semi- and non-volatile molecules liberated during the baking of wheat bread rolls. The collected vapor condensate was analyzed for its molecular fingerprinting using direct infusion ultra-high resolution mass spectrometry. We detected up to 4,700 molecular species in a vapor sample from bread rolls baked at 230 °C for 15 min. Beyond the global profiling of the underlying matrix, our method can follow complex reaction cascades during the baking process, such as the formation of advanced glycation end-products like maltosine through the interface of trapped vapor. Further, process parameters such as baking temperature and duration were used to model the dynamic liberation of molecules to the oven atmosphere by a response surface methodology approach.
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Affiliation(s)
- Leopold Weidner
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany; Helmholtz Zentrum Muenchen, Analytical BioGeoChemistry, Ingolstaedter Landstr. 1, 85764 Neuherberg, Germany.
| | - Yingfei Yan
- Helmholtz Zentrum Muenchen, Analytical BioGeoChemistry, Ingolstaedter Landstr. 1, 85764 Neuherberg, Germany
| | - Daniel Hemmler
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany; Helmholtz Zentrum Muenchen, Analytical BioGeoChemistry, Ingolstaedter Landstr. 1, 85764 Neuherberg, Germany
| | - Michael Rychlik
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany
| | - Philippe Schmitt-Kopplin
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany; Helmholtz Zentrum Muenchen, Analytical BioGeoChemistry, Ingolstaedter Landstr. 1, 85764 Neuherberg, Germany.
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12
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Onyeoziri IO, Torres-Aguilar P, Hamaker BR, Taylor JRN, de Kock HL. Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low-cost extruder. J Food Sci 2021; 86:3824-3838. [PMID: 34350992 DOI: 10.1111/1750-3841.15862] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 05/30/2021] [Accepted: 07/02/2021] [Indexed: 01/09/2023]
Abstract
Pearl millet flour, particularly wholegrain flour, is highly susceptible to development of rancid aromas and flavors during storage. Grain decortication and extrusion cooking using a friction-heated single-screw extruder were investigated as potential flour stabilization processes. Raw and extruded wholegrain and decorticated grain pearl millet flours were stored at ambient (25°C) and elevated (40°C) temperatures for 6 months. A trained descriptive sensory panel developed a lexicon of 44 attributes to profile the aroma, flavor, and texture of porridges prepared from the flours. Grain decortication alone did not show an effect on the aroma and flavor profile of porridge. Extrusion cooking of both wholegrain and decorticated flours increased cereal-like aromas (branny, canned sweetcorn, sweet, and wheaty) and flavor (starchy), as well as stiffness and cohesiveness of the porridges. The porridges from the extruded pearl millet flours stored for up to 6 months at ambient and elevated temperatures did not show any indications of rancidity. In contrast, rancidity-associated aromas (chemical, painty, and soapy) and flavor (chemical) increased in porridges from the raw flours stored for 4 weeks and longer. These results indicate that grain decortication did not sufficiently reduce fat content to prevent oxidation, while extrusion cooking stabilized the pearl millet flours. In addition, intensified "cereal-like" aromas and flavors were probably due to Maillard reactions occurring during extrusion cooking. Resulting aroma compounds could have been immobilized in the extruded matrix and not released during flour storage. The application of extrusion cooking with a simple friction-heated single-screw extruder is a viable process for both precooking and extending the shelf life of pearl millet flours. PRACTICAL APPLICATION: This study demonstrates the potential of extrusion cooking to precook wholegrain pearl millet while preventing fat rancidity in wholegrain pearl millet flour, thereby improving the sensory quality and stability of pearl millet food products. The extensive sensory characterization of pearl millet porridge-type foods can serve as a guidance tool for development, improvement, and quality control of pearl millet foods. Furthermore, it establishes the efficacy of simple friction-heated, single-screw extruders for commercial manufacture of ready-to-eat wholegrain pearl millet food products by small and medium scale entrepreneurs.
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Affiliation(s)
- Isiguzoro O Onyeoziri
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa
| | - Pablo Torres-Aguilar
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana, USA
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana, USA
| | - John R N Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa
| | - Henriëtta L de Kock
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa
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13
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Akıllıoğlu HG, Lund MN. Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysis. Food Chem 2021; 366:130601. [PMID: 34298391 DOI: 10.1016/j.foodchem.2021.130601] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 07/08/2021] [Accepted: 07/12/2021] [Indexed: 11/17/2022]
Abstract
An analytical method was developed and validated for simultaneous identification and quantification of advanced glycation end products (AGEs), amino acid cross-links, lysine and arginine in foodstuffs based on acid hydrolysis, hydrophilic interaction chromatography and high-resolution mass spectrometry. The method proved to be sensitive, reproducible and accurate for furosine, N-Ɛ-(carboxymethyl)lysine, N-Ɛ-(carboxyethyl)lysine, methylglyoxal and glyoxal-derived hydroimidazolones (MG-H and GO-H isomers, respectively), glyoxal lysine dimer, lysinoalanine, lanthionine, lysine and arginine. LOD and LOQ values in water were found to be 0.9-15.5 ng/mL and 2.8-47 ng/mL, respectively, and increased to 1.4-60 ng/mL and 4.4-182 ng/mL in liquid infant formula. Recovery values ranged from 76 to 118% in four different food matrices. Microwave-assisted hydrolysis for 11 min had similar efficiency as conventional hydrolysis, which requires overnight incubation. Acid stability of each compound was determined during microwave and conventional hydrolysis, and showed that the MG-H1 isomer is partially converted to the MG-H3 isomer during acid hydrolysis.
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Affiliation(s)
- Halise Gül Akıllıoğlu
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Blegdamsvej 3, 2200 Copenhagen N, Denmark.
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14
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Furosine as marker of quality in dried durum wheat pasta: Impact of heat treatment on food quality and security – A review. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108036] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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15
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Zhao X, Zhang X, Ye B, Yan H, Zhao Y, Liu L. Effect of unsaturated fatty acids on glycation product formation pathways. Food Res Int 2021; 143:110288. [PMID: 33992388 DOI: 10.1016/j.foodres.2021.110288] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 02/26/2021] [Accepted: 03/02/2021] [Indexed: 11/18/2022]
Abstract
Glycation and lipid oxidation in high-nutrient foods are closely related and exhibit complex interactions. To evaluate the effect of unsaturated fatty acids (UFAs) on glycation pathways, glycation products in glucose-lysine-UFA models were detected by ultra performance liquid chromatography-tandem mass spectrometry and electron spin resonance spectroscopy, together with multivariate data analysis. Results indicated that UFAs inhibited glucose oxidation by decreasing the contents of carbonyl compounds about 73.85-86.19%. UFAs promoted the formation of glycation products mainly via production of active radical. In three models, linoleic acid (LA) exhibits stronger glycation activity than oleic acid and eicosapentaenoic acid. LA significantly promoted radical formation, as well as the formation and degradation of fructosyllysine (FL), the signal intensity of active radical increased 647.45% and FL increased 78.73%. The comparison of E(k3), E(k7) and variable importance in projection values of orthogonal projections to latent structures discriminant analysis in three models also proved these conclusions. By studying the characteristics of LA on glycation in three UFA, we hypothesized that unsaturation is not the key factor in evaluating their effects on glycation, the radical activity, UFA solubility, spatial structure and interaction should be considered as potentially important factors.
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Affiliation(s)
- Xin Zhao
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, 110866 Shenyang, China
| | - Xiaoyu Zhang
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, 110866 Shenyang, China
| | - Bo Ye
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, 110866 Shenyang, China; Liaoning Modern Agricultural Engineering Center, Changjiang North Street No.39, 110031 Shenyang, China
| | - Haixia Yan
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, 110866 Shenyang, China
| | - Yingbo Zhao
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, 110866 Shenyang, China
| | - Ling Liu
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, 110866 Shenyang, China.
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16
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Hellwig M, Henle T. Maillard Reaction Products in Different Types of Brewing Malt. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14274-14285. [PMID: 33205653 DOI: 10.1021/acs.jafc.0c06193] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Individual Maillard reaction products (MRPs), namely, free and protein-bound glycated amino acids as well as dicarbonyl compounds, were quantitated in various types of brewing malt using chromatographic means. Among the protein-bound glycated amino acids, which were analyzed following enzymatic hydrolysis, N-ε-fructosyllysine was the dominating compound in light (EBC < 10) and dark (10 < EBC < 500) malts, accounting for up to 15.9% of lysine derivatization, followed by N-ε-maltulosyllysine (light malts, up to 4.9% lysine derivatization) or pyrraline (dark malts, up to 10.4% lysine derivatization). Roasting of malt led to the degradation of most of the protein-bound glycated amino acids. The same trends were visible for free glycated amino acids. A novel MRP-derived Strecker aldehyde, namely, 5-(2'-formyl-5'-hydroxymethylpyrrol-1'-yl)-pentanal (pyrralinal), was detected in dark malt. The most abundant 1,2-dicarbonyl compound in malt samples was 3-deoxyglucosone (up to 9 mmol/kg), followed by 3-deoxymaltosone (up to 2 mmol/kg). Only few MRPs such as 5-hydroxymethylfurfural, furfural, the dicarbonyl compounds glyoxal, methylglyoxal, and diacetyl as well as protein-bound rhamnolysine and MG-H1 correlated with the malt color. A comparison of MRPs present in malt with corresponding amounts in beer points to neoformation of MRPs such as MG-H1 and 3-deoxygalactosone during the brewing process.
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Affiliation(s)
- Michael Hellwig
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
| | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
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17
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Zhao X, Zhang X, Ye B, Yan H, Zhao Y, Liu L. Effect of unsaturated fatty acids on glycation product formation pathways (Ⅰ) the role of oleic acid. Food Res Int 2020; 136:109560. [PMID: 32846604 DOI: 10.1016/j.foodres.2020.109560] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 07/10/2020] [Accepted: 07/15/2020] [Indexed: 02/02/2023]
Abstract
Research on advanced glycation end-products (AGEs) and their formation pathways in food processing has gradually increased because AGEs are associated with human health, especially with involvement of lipids. In this study, radicals and glycation products were detected via electron spin resonance (ESR) and ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) respectively. The correlation of important intermediates was used to explain the effect of oleic acid (OA) on the glycation products and pathways. The results indicated OA participation decreased the content of stable radicals and glycosyl compounds in Maillard Reaction (MR). The oxidation of OA produced active radicals, and electron transfer caused lysine to transform radical form. These radicals participated in the formation of fructosyllysine (FL) with glucose (Glc) via the MR. The participation of OA is acted as inhibiting the way of Glc autoxidation and promoting the glycation pathway from FL to 3-deoxyglucosone (3-DG) to fluorescent-AGEs. Orthogonal projection to latent structures discriminant analysis results indicated that 3-DG, D-glucosone and methylglyoxal are key products in discriminating the glycation reaction.
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Affiliation(s)
- Xin Zhao
- The College of Food Science, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China
| | - Xiaoyu Zhang
- The College of Food Science, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China
| | - Bo Ye
- The College of Food Science, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China; Liaoning Modern Agricultural Engineering Center, Changjiang North Street No. 39, 110031 Shenyang, China
| | - Haixia Yan
- The College of Food Science, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China
| | - Yingbo Zhao
- The College of Food Science, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China
| | - Ling Liu
- The College of Food Science, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China.
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18
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Li Y, Wang Y, Piao X, Zheng P, Zhang H, Pang S, Qu Z, Wang Y. Changes of 5-hydroxymethyl-2-furfural in fresh and processed ginsengs. Food Sci Nutr 2020; 8:2068-2075. [PMID: 32328273 PMCID: PMC7174236 DOI: 10.1002/fsn3.1496] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2019] [Revised: 01/02/2020] [Accepted: 01/10/2020] [Indexed: 11/06/2022] Open
Abstract
The study estimated changes of 5-hydroxymethyl-2-furfuraldehyde (5-HMF) in different ginseng products with different temperatures and time pretreatment. Heat treatment was performed at various temperatures for 1.50, 2.00, 2.50, and 3.00 hr, respectively. Ultrasonic extraction and reflux extraction were used to evaluate the extraction rate and different solvents (such as 80% methanol, dichloromethane, ethyl acetate, and an extraction with both dichloromethane and ethyl acetate solvents) using two extraction methods (liquid-liquid extraction and solid-phase extraction) to remove matrix interference. An ultraperformance liquid chromatography-mass spectrometer (UPLC-MS) method was used for quantitative and changing analysis of 5-HMF in different ginseng samples. The results indicated that the content of 5-HMF increased dramatically with heating temperature and time, and the 5-HMF in the ginseng samples ranged from 0.01 to 112.32 g/kg protein. The highest value was observed in the honey-added ginseng samples with the highest amount of addition and highest temperature treatment, and the lowest value was found in the fresh ginseng samples. These results implied that 5-HMF may be as an indicator to estimate the honey addition level and heat treatment degree during the processing of ginseng products, and the content of 5-HMF is a promising parameter to evaluate the quality of products (ginseng). The production and regulation of potentially harmful Maillard reaction products (PHMRPs)-5-HMF in ginseng manufacture will provide an important reference for safe ginseng processing.
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Affiliation(s)
- Yali Li
- Institute of Special Wild Economic Animals and PlantsChinese Academy of Agriculture SciencesChangchunJilinChina
| | - Yufang Wang
- Institute of Special Wild Economic Animals and PlantsChinese Academy of Agriculture SciencesChangchunJilinChina
| | - Xiangmin Piao
- Institute of Special Wild Economic Animals and PlantsChinese Academy of Agriculture SciencesChangchunJilinChina
| | - Peihe Zheng
- Institute of Special Wild Economic Animals and PlantsChinese Academy of Agriculture SciencesChangchunJilinChina
| | - Hao Zhang
- Institute of Special Wild Economic Animals and PlantsChinese Academy of Agriculture SciencesChangchunJilinChina
| | - Shifeng Pang
- Institute of Special Wild Economic Animals and PlantsChinese Academy of Agriculture SciencesChangchunJilinChina
| | - Zhengyi Qu
- Institute of Special Wild Economic Animals and PlantsChinese Academy of Agriculture SciencesChangchunJilinChina
| | - Yingping Wang
- Institute of Special Wild Economic Animals and PlantsChinese Academy of Agriculture SciencesChangchunJilinChina
- College of Chinese Medicinal MaterialsJilin Agricultural UniversityChangchunJilinChina
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19
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Zhang W, Poojary MM, Rauh V, Ray CA, Olsen K, Lund MN. Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during Production. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3568-3575. [PMID: 32065525 DOI: 10.1021/acs.jafc.9b07824] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Lactose-hydrolyzed (LH) ultrahigh temperature (UHT) processed milk is more prone to Maillard reactions and formation of advanced glycation end products (AGEs) during processing and storage than conventional (CON) UHT milk because of the presence of free galactose and glucose. Commercially available β-d-galactosidases with transgalactosylating activity can incorporate galactose into galactooligosaccharides (GOSs) and potentially limit Maillard reactions in this lactose-reduced GOS-containing milk. The aim of this study was to examine the extent of Maillard reactions in a lactose-reduced GOS milk compared to LH and CON milk after UHT processing. The GOS milk had significant lower levels of lysine- and arginine-derived AGEs compared to LH milk, while their concentrations were similar to those found in CON milk. The total concentration of measured Arg-derived AGEs was similar to the total concentration of Lys-derived AGEs in the three types of milk, indicating that Arg is an important source of AGEs in milks. Interestingly, the GOS milk generated threefold higher concentrations (up to 330 ± 6 μM) of 3-deoxyglucosone (3-DG, a C6 α-dicarbonyl). These results demonstrate that GOS milk could be a potential alternative for LH milk for lactose-intolerant individuals, although further studies are needed to understand the increased formation of 3-DG in GOS-containing milk.
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Affiliation(s)
- Wei Zhang
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Mahesha M Poojary
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Valentin Rauh
- Arla Foods amba, Agro Food Park 19, 8200 Aarhus N, Denmark
| | - Colin A Ray
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Karsten Olsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Blegdamsvej 3, 2200 Copenhagen N, Denmark
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20
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Kanzler C, Haase PT. Melanoidins Formed by Heterocyclic Maillard Reaction Intermediates via Aldol Reaction and Michael Addition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:332-339. [PMID: 31814399 DOI: 10.1021/acs.jafc.9b06258] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Thermal treatment of food leads to the formation of melanoidins by reactions of carbohydrates with free amino acids or proteins in the late stage of Maillard reaction. The aim of this study was the identification of reaction mechanisms responsible for the formation of melanoidins involving active methylenes with the heterocyclic structure and the structural characterization of the resulting products. For this purpose, norfuraneol was incubated with the aldehydes pyrrole-2-aldehyde or furfural at 125 °C. With the help of high-resolution mass spectrometry, the structural composition of oligomers of up to fifteen C5-units could be described for the first time. Aldol and Michael reactions could be identified as crucial steps for the formation of new C-C-bonds. With increasing heating time, the elimination of water from the products was facilitated, and oxidation reactions of integrated reductone structures lead to the expansion of conjugated double-bond systems responsible for the color formation of the samples.
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Affiliation(s)
- Clemens Kanzler
- Technische Universität Berlin , Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytik , Gustav-Meyer-Allee 25 , 13355 Berlin , Germany
| | - Paul T Haase
- Technische Universität Berlin , Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytik , Gustav-Meyer-Allee 25 , 13355 Berlin , Germany
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21
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Kölpin M, Hellwig M. Quantitation of Methionine Sulfoxide in Milk and Milk-Based Beverages-Minimizing Artificial Oxidation by Anaerobic Enzymatic Hydrolysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8967-8976. [PMID: 31334650 DOI: 10.1021/acs.jafc.9b03605] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Protein oxidation in milk products may entail flavor changes through reactions at methionine residues. However, little is known about the extent of methionine oxidation in milk and milk products. In the present study, a method for quantitation of methionine, methionine sulfoxide, and methionine sulfone by a stable isotope dilution assay using HILIC-ESI-MS/MS was established. For the quantitation of protein-bound analytes, anaerobic enzymatic hydrolysis was optimized to suppress artificial methionine oxidation. Moreover, the method allowed for monitoring of artificial oxidation by coincubation of the labeled probe [2H8]methionine. The percentage of oxidized methionine was low in UHT milk (up to 1.6%) and evaporated milk (up to 8.8%), but higher in beverages such as cocoa milk drinks (up to 19.0%) and coffee milk drinks (up to 32.8%), resulting in methionine sulfoxide concentrations of up to 6.7 g/kg protein in the latter. These products are important dietary sources of methionine sulfoxide. Model studies revealed that methionine residues can be oxidized strongly in the presence of phenolic compounds such as catechin, caffeic acid, and gallic acid, which are present in cocoa and coffee and may account for the high extent of oxidation in commercial samples.
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Affiliation(s)
- Martin Kölpin
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
| | - Michael Hellwig
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
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22
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Valdez-Meza EE, Raymundo A, Figueroa-Salcido OG, Ramírez-Torres GI, Fradinho P, Oliveira S, de Sousa I, Suárez-Jiménez M, Cárdenas-Torres FI, Islas-Rubio AR, Rodríguez-Olibarría G, Ontiveros N, Cabrera-Chávez F. Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties. Foods 2019; 8:E282. [PMID: 31344934 PMCID: PMC6722561 DOI: 10.3390/foods8080282] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 07/18/2019] [Accepted: 07/22/2019] [Indexed: 11/17/2022] Open
Abstract
BACKGROUND Alcalase-treated amaranth proteins generate angiotensin-1-converting enzyme (ACE-1) inhibitory peptides, which could be useful for functional foods development. Our aim was to evaluate the technological, sensory, and antihypertensive properties of pasta enriched with an amaranth hydrolysate. METHODS Pasta with 11% (A; control), 15% (B), and 20% (C) of protein content were formulated. Pastas B and C were supplemented with an alcalase-treated amaranth protein concentrate. Cooking time, cooking lost, color, and texture were assessed. An untrained panel (n = 30) evaluated sensory attributes. The antihypertensive effect was evaluated in hypertensive rats. RESULTS The hydrolysate IC50 was 0.014 mg/mL. Optimum cooking time and cooking loss decreased in products B and C vs. A (p < 0.05). The L* values decreased in pasta C. Firmness increased in pasta C vs. A (p < 0.05). Adhesiveness was different among groups (p < 0.05). Pasta A had the highest acceptability (p < 0.05). The products B and C, and captopril (positive control) showed antihypertensive properties after 3 h of supplementation (p < 0.05). This effect remained after 7 h, 8 h, or 9 h. CONCLUSIONS The addition of amaranth hydrolysates to pasta negatively impacts on the overall acceptability and, to a lesser extent, on pasta taste. However, it is possible to maintain the antihypertensive properties of the supplemented pasta under physiological conditions.
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Affiliation(s)
| | - Anabela Raymundo
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | | | | | - Patrícia Fradinho
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Sonia Oliveira
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Isabel de Sousa
- LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | | | | | | | | | - Noé Ontiveros
- Division of Sciences and Engineering, Department of Chemical, Biological and Agricultural Sciences, University of Sonora, Navojoa, Sonora 85880, Mexico.
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23
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Pierrot D, Rajzmann M, Carissan Y, Rodriguez J, Bonne D, Coquerel Y. Experimental and theoretical studies of (4 + 1) annulations between α‐oxoketenes and stable phosphorous, nitrogen, or sulfur ylides. J PHYS ORG CHEM 2019. [DOI: 10.1002/poc.3939] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- David Pierrot
- Aix Marseille Université, CNRS, Centrale Marseille, iSm2 Marseille France
| | - Michel Rajzmann
- Aix Marseille Université, CNRS, Centrale Marseille, iSm2 Marseille France
| | - Yannick Carissan
- Aix Marseille Université, CNRS, Centrale Marseille, iSm2 Marseille France
| | - Jean Rodriguez
- Aix Marseille Université, CNRS, Centrale Marseille, iSm2 Marseille France
| | - Damien Bonne
- Aix Marseille Université, CNRS, Centrale Marseille, iSm2 Marseille France
| | - Yoann Coquerel
- Aix Marseille Université, CNRS, Centrale Marseille, iSm2 Marseille France
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24
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Hellwig M, Auerbach C, Müller N, Samuel P, Kammann S, Beer F, Gunzer F, Henle T. Metabolization of the Advanced Glycation End Product N-ε-Carboxymethyllysine (CML) by Different Probiotic E. coli Strains. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1963-1972. [PMID: 30701968 DOI: 10.1021/acs.jafc.8b06748] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
N-ε-Carboxymethyllysine (CML) is formed during glycation reactions (synonym, Maillard reaction). CML is degraded by the human colonic microbiota, but nothing is known about the formation of particular metabolites. In the present study, six probiotic E. coli strains were incubated with CML in the presence or absence of oxygen in either minimal or nutrient-rich medium. CML was degraded by all strains only in the presence of oxygen. HPLC-MS/MS was applied for identification of metabolites of CML. For the first time, three bacterial metabolites of CML have been identified, namely N-carboxymethylcadaverine (CM-CAD), N-carboxymethylaminopentanoic acid (CM-APA), and the N-carboxymethyl-Δ1-piperideinium ion. During 48 h of incubation of CML with five different E. coli strains in minimal medium in the presence of oxygen, 37-66% of CML was degraded, while CM-CAD (1.5-8.4% of the initial CML dose) and CM-APA (0.04-0.11% of the initial CML dose) were formed linearly. Formation of the metabolites is enhanced when dipeptide-bound CML is applied, indicating that transport phenomena may play an important role in the "handling" of the compound by microorganisms.
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Affiliation(s)
- Michael Hellwig
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
| | - Christian Auerbach
- Institut für Medizinische Mikrobiologie und Hygiene, Medizinische Fakultät Carl Gustav Carus , Technische Universität Dresden , Fetscherstraße 74 , 01307 Dresden , Germany
| | - Nicole Müller
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
- Institut für Medizinische Mikrobiologie und Hygiene, Medizinische Fakultät Carl Gustav Carus , Technische Universität Dresden , Fetscherstraße 74 , 01307 Dresden , Germany
| | - Pauline Samuel
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
- Institut für Medizinische Mikrobiologie und Hygiene, Medizinische Fakultät Carl Gustav Carus , Technische Universität Dresden , Fetscherstraße 74 , 01307 Dresden , Germany
| | - Sophie Kammann
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
- Institut für Medizinische Mikrobiologie und Hygiene, Medizinische Fakultät Carl Gustav Carus , Technische Universität Dresden , Fetscherstraße 74 , 01307 Dresden , Germany
| | - Falco Beer
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
| | - Florian Gunzer
- Institut für Medizinische Mikrobiologie und Hygiene, Medizinische Fakultät Carl Gustav Carus , Technische Universität Dresden , Fetscherstraße 74 , 01307 Dresden , Germany
| | - Thomas Henle
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
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