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Li X, Liu B, Liu H, Xing T, Cui C, Yan H, Yuan Y. Amino acids as methyl donors for the formation of N,N-dimethylpiperidinium (mepiquat) in model systems and cooked mushrooms. Food Chem 2023; 425:136488. [PMID: 37295210 DOI: 10.1016/j.foodchem.2023.136488] [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: 12/08/2022] [Revised: 03/31/2023] [Accepted: 05/27/2023] [Indexed: 06/12/2023]
Abstract
In the present study, new methylating agents for the formation of N,N-dimethylpiperidinium (mepiquat) were evaluated in both model and mushroom systems. Mepiquat levels were monitored using five model systems; alanine (Ala)/pipecolic acid (PipAc), methionine (Met)/PipAc, valine (Val)/PipAc, leucine (Leu)/PipAc, and isoleucine (Ile)/PipAc. The highest level of mepiquat was 1.97% at 260 °C for 60 min (Met/PipAc model system). Piperidine can actively combine with methyl groups in thermal reactions to form N-methylpiperidine and mepiquat. Additionally, mushrooms rich in amino acids were oven baked, pan cooked, and deep fried, respectively, to investigate the formation of mepiquat. Oven baking led to the highest mepiquat content of 63.22 ± 0.88 μg/kg. In summary, food constituents are the main source of precursors for mepiquat formation, the mechanism of which has been presented in both model systems and mushroom matrices rich in amino acids.
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Affiliation(s)
- Xuenan Li
- College of Food Science and Engineering, Jilin University, Changchun 130062, China; College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Bin Liu
- Jilin Province Product Quality Supervision and Inspection Institute, Changchun 130103, China
| | - Hui Liu
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Tianyang Xing
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Congcong Cui
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Haiyang Yan
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yuan Yuan
- College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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2
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Yang H, Bai X, Feng B, Wang Q, Meng L, Wang F, Wang Y. Application of Molecular Transformer approach for predicting the potential reactions to generate advanced glycation end products in infant formula. Food Chem 2023; 407:135143. [PMID: 36516683 DOI: 10.1016/j.foodchem.2022.135143] [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: 08/16/2022] [Revised: 11/29/2022] [Accepted: 11/30/2022] [Indexed: 12/12/2022]
Abstract
Advanced glycation end products (AGEs) are associated with the occurrence of human chronic diseases, and exist commonly in thermally processed foods, such as infant formula. Existing research mainly focuses on the discrete simulation system, which is time-consuming and challenging, but accumulates of a large amount of valuable data. This study aimed to propose a specific Molecular Transformer-based model trained on the data curated from literature to predict the chemical reaction of AGEs, and apply it to infant formula to observe which new reactions could generate AGEs. The model achieved top-3 accuracy of 76.0% on the total dataset. Based on the model prediction results, five reactions were selected for experimental verification, and four of them were consistent with the model prediction results. This prospective study might potentially revolutionize the discovery of AGEs reactions and provide theoretical guidelines for designing a safer infant formula.
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Affiliation(s)
- Huihui Yang
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
| | - Xiaosen Bai
- CangZhou Academy of Agriculture and Forestry Sciences, Cangzhou 061001, PR China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
| | - Baolong Feng
- Center for Education Technology, Northeast Agricultural University, Harbin 150030, PR China
| | - Qinghua Wang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
| | - Li Meng
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, PR China
| | - Fengzhong Wang
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
| | - Yutang Wang
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China.
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3
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Mechanism of natural antioxidants regulating advanced glycosylation end products of Maillard reaction. Food Chem 2023; 404:134541. [DOI: 10.1016/j.foodchem.2022.134541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 08/16/2022] [Accepted: 10/04/2022] [Indexed: 11/22/2022]
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4
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Anti-glycation level of pectic oligosaccharide in orange peel and its stability in accelerated storage temperature. Food Chem 2023; 398:133886. [DOI: 10.1016/j.foodchem.2022.133886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 08/01/2022] [Accepted: 08/05/2022] [Indexed: 11/19/2022]
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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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Golchinfar Z, Tabibiazar M, Abdi F, Taghvimi A, Roufegarinejad L. Effect of resveratrol and curcumin on formation of N‐Carboxymethyl lysine and its intracellular oxidative stress. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15313] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Zahra Golchinfar
- Student Research Committee Tabriz University of Medical Science Tabriz Iran
- Faculty of Nutrition and Food Science Tabriz University of Medical Science Tabriz Iran
| | - Mahnaz Tabibiazar
- Faculty of Nutrition and Food Science Tabriz University of Medical Science Tabriz Iran
| | - Fardin Abdi
- Student Research Committee Tabriz University of Medical Science Tabriz Iran
- Faculty of Nutrition and Food Science Tabriz University of Medical Science Tabriz Iran
| | - Arezou Taghvimi
- Biotechnology Research Centre Tabriz University of Medical Science Tabriz Iran
| | - Leila Roufegarinejad
- Department of Food Science and Technology Tabriz Branch Islamic Azad University Tabriz Iran
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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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Cheng W, Liu G, Guo Z, Chen F, Cheng KW. Kinetic Study and Degradation Mechanism of Glycidyl Esters in both Palm Oil and Chemical Models during High-Temperature Heating. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:15319-15326. [PMID: 33131272 DOI: 10.1021/acs.jafc.0c05515] [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: 06/11/2023]
Abstract
A kinetic model for glycidyl ester (GE) formation in both palm oil and chemical models during high-temperature heating was built to investigate the formation and degradation mechanisms of GEs in refined palm oil. The results showed that the formation and degradation of GEs followed pseudo-first-order reactions, and the rate constants of reaction kinetics followed the Arrhenius equation. The estimated activation energy of the GE degradation reaction (12.87 kJ/mol) was significantly lower than that of the GE formation reaction (34.58 kJ/mol), suggesting that GE degradation occurred more readily than formation. The Fourier transform infrared (FTIR) band intensities of epoxy and ester carboxyl groups decreased over heating time, while no band assigned to the cyclic acyloxonium group was found. Furthermore, no 5,5-dimethyl-1-pyrroline N-oxide (DMPO)-cyclic acyloxonium radical adduct was detected by quadrupole time-of-flight mass spectrometry (Q-TOF-MS). The above findings indicated that GEs were decomposed, fatty acid was also liberated, and GE degradation did not involve a cyclic acyloxonium intermediate. GEs were primarily decomposed into monoacylglycerol via ring-opening reaction during heating followed by fatty acid and glycerol via hydrolysis reaction.
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Affiliation(s)
- Weiwei Cheng
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Guoqin Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Zheng Guo
- Department of Engineering, Faculty of Science and Technology, Aarhus University, 8000 Aarhus C, Denmark
| | - Feng Chen
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Ka-Wing Cheng
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
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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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