1
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Ede-Cintesun E, Çatak J, Ateş E, Yaman M. Glyoxal and methylglyoxal formation in chocolate and their bioaccessibility. Food Res Int 2024; 189:114552. [PMID: 38876591 DOI: 10.1016/j.foodres.2024.114552] [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: 03/07/2024] [Revised: 05/18/2024] [Accepted: 05/26/2024] [Indexed: 06/16/2024]
Abstract
The objective of this study was to assess the effects of simulated digestion on the formation of α-dicarbonyl compounds (α-DCs) in chocolates. For that purpose, the concentrations of glyoxal and methylglyoxal in chocolates were determined through High-Performance Liquid Chromatography (HPLC) analysis before and after in vitro digestion. The initial concentrations ranged from 0.0 and 228.2 µg/100 g, and 0.0 and 555.1 for glyoxal and methylglyoxal, respectively. Following digestion, there was a significant increase in both glyoxal and methylglyoxal levels, reaching up to 1804 % and 859 %, respectively. The findings indicate that digestive system conditions facilitate the formation of advanced glycation end product (AGE) precursors. Also, glyoxal and methylglyoxal levels were found to be low in chocolate samples containing dark chocolate. In contrast, they were found to be high in samples containing hazelnuts, almonds, pistache, and milk. Further studies should focus on α-DCs formation under digestive system conditions, including the colon, to determine the effects of gut microbiota.
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Affiliation(s)
- Elif Ede-Cintesun
- Department of Nutrition and Dietetics, Faculty of Health Sciences, İstanbul Sabahattin Zaim University, Istanbul, Halkalı Merkez Street, Halkalı Blvd, 34303 Küçükçekmece/İstanbul, Turkey.
| | - Jale Çatak
- Department of Nutrition and Dietetics, Faculty of Health Sciences, İstanbul Sabahattin Zaim University, Istanbul, Halkalı Merkez Street, Halkalı Blvd, 34303 Küçükçekmece/İstanbul, Turkey.
| | - Esra Ateş
- Department of Nutrition and Dietetics, Faculty of Health Sciences, İstanbul Sabahattin Zaim University, Istanbul, Halkalı Merkez Street, Halkalı Blvd, 34303 Küçükçekmece/İstanbul, Turkey.
| | - Mustafa Yaman
- Department of Molecular Biology and Genetics, Faculty of Engineering and Natural Sciences, İstanbul Sabahattin Zaim University, Istanbul, Halkalı Merkez Street, Halkalı Blvd, 34303 Küçükçekmece/İstanbul, Turkey.
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2
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Zahir A, Khan IA, Nasim M, Azizi MN, Azi F. Food process contaminants: formation, occurrence, risk assessment and mitigation strategies - a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2024:1-33. [PMID: 39038046 DOI: 10.1080/19440049.2024.2381210] [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: 03/24/2024] [Revised: 07/10/2024] [Accepted: 07/14/2024] [Indexed: 07/24/2024]
Abstract
Thermal treatment of food can lead to the formation of potentially harmful chemicals, known as process contaminants. These are adventitious contaminants that are formed in food during processing and preparation. Various food processing techniques, such as heating, drying, grilling, and fermentation, can generate hazardous chemicals such as acrylamide (AA), advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), furan, polycyclic aromatic hydrocarbons (PAHs), N-nitroso compounds (NOCs), monochloropropane diols (MCPD) and their esters (MCPDE) which can be detrimental to human health. Despite efforts to prevent the formation of these compounds during processing, eliminating them is often challenging due to their unknown formation mechanisms. It is critical to identify the potential harm to human health in processed food and understand the mechanisms by which harmful compounds form during processing, as prolonged exposure to these toxic compounds can lead to health problems. Various mitigation strategies, such as the use of diverse pre- and post-processing treatments, product reformulation, additives, variable process conditions, and novel integrated processing techniques, have been proposed to control these food hazards. In this review, we summarize the formation and occurrence, the potential for harm to human health produced by process contaminants in food, and potential mitigation strategies to minimize their impact.
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Affiliation(s)
- Ahmadullah Zahir
- Faculty of Veterinary Sciences, Department of Food Science and Technology, Afghanistan National Agricultural Sciences & Technology University, Kandahar, Afghanistan
| | - Iftikhar Ali Khan
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Maazullah Nasim
- Faculty of Agriculture, Department of Horticulture, Kabul University, Kabul, Afghanistan
| | - Mohammad Naeem Azizi
- Faculty of Veterinary Sciences, Department of Pre-Clinic, Afghanistan National Agricultural Sciences & Technology University, Kandahar, Afghanistan
| | - Fidelis Azi
- Department of Chemical Engineering, Guangdong Technion-Israel Institute of Technology (GTIIT), Shantou, Guangdong, China
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Pehlivanoğlu H, Aksoy A, Uzun S, Yaman M, Palabıyık İ. Investigation of formation of AGEs precursors, hydroxymethylfurfural and malondialdehyde in oleogel added cakes using an in vitro simulated gastrointestinal digestive system. Food Chem 2024; 457:140179. [PMID: 38924919 DOI: 10.1016/j.foodchem.2024.140179] [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: 02/14/2024] [Revised: 06/07/2024] [Accepted: 06/19/2024] [Indexed: 06/28/2024]
Abstract
The baking process has the potential to generate health-risk compounds, including products from lipid oxidation and Maillard reaction. Pre- and post-digestion levels of hydroxymethylfurfural (HMF), malondialdehyde (MDA), glyoxal (GO), and methylglyoxal (MGO) were studied in cakes formulated with hazelnut and sunflower oil, along with their oleogels as margarine substitutes. The concentration of HMF in oil and oleogel-formulated cakes increased after digestion compared to cakes formulated with margarine. The MDA values were between 82 and 120 μg/100 g in oil and oleogel formulated cakes before digestion and a decrease was observed after digestion. The substitution of margarine with oil and oleogels resulted in the production of high amounts of GO and MGO in cakes. However, the highest bioaccessibility as 318.2% was found in cakes formulated by margarine for GO. Oleogels may not pose a potential health benefit compared to margarines due to the formation of HMF, MDA, GO, and MGO.
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Affiliation(s)
- Halime Pehlivanoğlu
- Tekirdag Namik Kemal University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Tekirdag, Turkey.
| | - Aslı Aksoy
- Haliç University, Faculty of Fine Arts, Department of Gastronomy and Culinary Arts, Istanbul, Turkey
| | - Suzan Uzun
- Tekirdag Namik Kemal University, Agricultural Faculty, Food Engineering Department, Tekirdag, Turkey
| | - Mustafa Yaman
- Istanbul Sabahattin Zaim University, Faculty of Engineering and Natural Sciences, Department of Molecular Biology and Genetics, Istanbul, Turkey
| | - İbrahim Palabıyık
- Tekirdag Namik Kemal University, Agricultural Faculty, Food Engineering Department, Tekirdag, Turkey
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4
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Yang Y, Wang HL, Cheng RT, Zheng PR, Sun HP, Liu ZW, Yuan H, Liu XY, Gao WY, Li H. Determination of α-Dicarbonyl compounds in traditional Chinese herbal medicines. Fitoterapia 2024; 175:105928. [PMID: 38548027 DOI: 10.1016/j.fitote.2024.105928] [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: 12/21/2023] [Revised: 03/09/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024]
Abstract
α-DCs (α-dicarbonyls) have been proven to be closely related to aging and the onset and development of many chronic diseases. The wide presence of this kind of components in various foods and beverages has been unambiguously determined, but their occurrence in various phytomedicines remains in obscurity. In this study, we established and evaluated an HPLC-UV method and used it to measure the contents of four α-DCs including 3-deoxyglucosone (3-DG), glyoxal (GO), methylglyoxal (MGO), and diacetyl (DA) in 35 Chinese herbs after they have been derivatized with 4-nitro-1,2-phenylenediamine. The results uncover that 3-DG is the major component among the α-DCs, being detectable in all the selected herbs in concentrations ranging from 22.80 μg/g in the seeds of Alpinia katsumadai to 7032.75 μg/g in the fruit of Siraitia grosuenorii. The contents of the other three compounds are much lower than those of 3-DG, with GO being up to 22.65 μg/g, MGO being up to 55.50 μg/g, and DA to 18.75 μg/g, respectively. The data show as well the contents of the total four α-DCs in the herbs are generally in a comparable level to those in various foods, implying that herb medicines may have potential risks on human heath in view of the α-DCs.
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Affiliation(s)
- Yang Yang
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China; School of Pharmacy, Xi'an Medical University, 1 Xinwang Road, Xi'an, Shaanxi 710021, China
| | - Hai-Ling Wang
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Rui-Tong Cheng
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Pei-Rong Zheng
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Hui-Peng Sun
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Zhi-Wen Liu
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Heng Yuan
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Xue-Yi Liu
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Wen-Yun Gao
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China.
| | - Heng Li
- College of Life Sciences and Key Laboratory of Resource Biology and Biotechnology in Western China (Ministry of Education), Northwest University, 229 North Taibai Road, Xi'an, Shaanxi 710069, China.
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Zhu J, Wang Z, Lv C, Li M, Wang K, Chen Z. Advanced Glycation End Products and Health: A Systematic Review. Ann Biomed Eng 2024:10.1007/s10439-024-03499-9. [PMID: 38705931 DOI: 10.1007/s10439-024-03499-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Accepted: 03/19/2024] [Indexed: 05/07/2024]
Abstract
Advanced glycation end products (AGEs) have garnered significant attention due to their association with chronic diseases and the aging process. The prevalence of geriatric diseases among young individuals has witnessed a notable surge in recent years, potentially attributed to the accelerated pace of modern life. The accumulation of AGEs is primarily attributed to their inherent difficulty in metabolism, which makes them promising biomarkers for chronic disease detection. This review aims to provide a comprehensive overview of the recent advancements and findings in AGE research. The discussion is divided into two main sections: endogenous AGEs (formed within the body) and exogenous AGEs (derived from external sources). Various aspects of AGEs are subsequently summarized, including their production pathways, pathogenic mechanisms, and detection methods. Moreover, this review delves into the future research prospects concerning AGEs. Overall, this comprehensive review underscores the importance of AGEs in the detection of chronic diseases and provides a thorough understanding of their significance. It emphasizes the necessity for further research endeavors to deepen our comprehension of AGEs and their implications for human health.
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Affiliation(s)
- Jianming Zhu
- School of Life and Environmental Sciences, Guilin University of Electronic Technology, Guilin, 541004, China
- Guangxi Key Laboratory of Automatic Detecting Technology and Instruments, Guilin University of Electronic Technology, Guilin, China
| | - Ziming Wang
- School of Life and Environmental Sciences, Guilin University of Electronic Technology, Guilin, 541004, China
| | - Chunyan Lv
- School of Life and Environmental Sciences, Guilin University of Electronic Technology, Guilin, 541004, China
| | - Mengtian Li
- School of Life and Environmental Sciences, Guilin University of Electronic Technology, Guilin, 541004, China
| | - Kaiyi Wang
- School of Life and Environmental Sciences, Guilin University of Electronic Technology, Guilin, 541004, China
| | - Zhencheng Chen
- School of Life and Environmental Sciences, Guilin University of Electronic Technology, Guilin, 541004, China.
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Zhang M, Huang C, Ou J, Liu F, Ou S, Zheng J. Glyoxal in Foods: Formation, Metabolism, Health Hazards, and Its Control Strategies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:2434-2450. [PMID: 38284798 DOI: 10.1021/acs.jafc.3c08225] [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: 01/30/2024]
Abstract
Glyoxal is a highly reactive aldehyde widely present in common diet and environment and inevitably generated through various metabolic pathways in vivo. Glyoxal is easily produced in diets high in carbohydrates and fats via the Maillard reaction, carbohydrate autoxidation, and lipid peroxidation, etc. This leads to dietary intake being a major source of exogenous exposure. Exposure to glyoxal has been positively associated with a number of metabolic diseases, such as diabetes mellitus, atherosclerosis, and Alzheimer's disease. It has been demonstrated that polyphenols, probiotics, hydrocolloids, and amino acids can reduce the content of glyoxal in foods via different mechanisms, thus reducing the risk of exogenous exposure to glyoxal and alleviating carbonyl stresses in the human body. This review discussed the formation and metabolism of glyoxal, its health hazards, and the strategies to reduce such health hazards. Future investigation of glyoxal from different perspectives is also discussed.
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Affiliation(s)
- Mianzhang Zhang
- Department of Food Science and Engineering, Jinan University, 510632 Guangzhou, Guangdong China
| | - Caihuan Huang
- Department of Food Science and Engineering, Jinan University, 510632 Guangzhou, Guangdong China
| | - Juanying Ou
- Department of Food Science and Engineering, Jinan University, 510632 Guangzhou, Guangdong China
| | - Fu Liu
- Department of Food Science and Engineering, Jinan University, 510632 Guangzhou, Guangdong China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University, 510632 Guangzhou, Guangdong China
- Guangzhou College of Technology and Business, 510580 Guangzhou, Guangdong China
| | - Jie Zheng
- Department of Food Science and Engineering, Jinan University, 510632 Guangzhou, Guangdong China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, 510632 Guangzhou , China
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7
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Yu J, Yu X, Shi L, Liu W. Comprehensive Analyses of Advanced Glycation end Products and Heterocyclic Amines in Peanuts during the Roasting Process. Molecules 2023; 28:7012. [PMID: 37894490 PMCID: PMC10608810 DOI: 10.3390/molecules28207012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 10/01/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
Advanced glycation end products (AGEs) and heterocyclic amines (HAs) are two kinds of important harmful products formed simultaneously during the thermal processing of proteinaceous food. In this paper, the effect of roasting conditions on the formation of AGEs and HAs, as well as active carbonyl intermediates in common peanut (C-peanut) and high-oleic acid peanut (HO-peanut) was studied simultaneously for the first time. In general, with the increase in roasting temperature (160-200 °C) and time, the contents of AGEs, HAs and active carbonyl intermediates (i.e., glyoxal (GO) and methylglyoxal (MGO)) significantly increased in peanuts. Four kinds of HAs (i.e., AαC, DMIP, Harman and Norharman) were observed in roasted peanuts, of which Harman and Norharman accounted for about 93.0% of the total HAs content after roasting for 30 min at 200 °C. Furthermore, a correlation analysis among AGEs (i.e., Nε-(1-Carboxymethyl)-L-lysine (CML) and Nε-(1-Carboxyethyl)-L-lysine (CEL)), HAs, GO and MGO was conducted. Most of these compounds showed an excellent positive linear relationship (p ≤ 0.001) with each other. The evident increase in GO and MGO contents implied an increase in not only the content of AGEs but also HAs. However, contents of AGEs and HAs showed no significant difference between roasted HO-peanut and C-peanut. This study would provide a theoretical basis for simultaneously controlling the levels of AGEs and HAs in thermal processed peanut foods.
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Affiliation(s)
- Jingjing Yu
- Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou 450001, China
| | - Xiaohui Yu
- College of Food Science and Technology, Henan University of Technology, Lianhua Street, Zhengzhou 450001, China; (X.Y.); (L.S.)
| | - Lili Shi
- College of Food Science and Technology, Henan University of Technology, Lianhua Street, Zhengzhou 450001, China; (X.Y.); (L.S.)
| | - Wei Liu
- College of Food Science and Technology, Henan University of Technology, Lianhua Street, Zhengzhou 450001, China; (X.Y.); (L.S.)
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Serin Y, Akbulut G, Yaman M. Investigating Bioaccessibility of Advanced Glycation Product Precursors in Gluten-Free Foods Using In Vitro Gastrointestinal System. MEDICINA (KAUNAS, LITHUANIA) 2023; 59:1578. [PMID: 37763697 PMCID: PMC10535651 DOI: 10.3390/medicina59091578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 08/05/2023] [Accepted: 08/28/2023] [Indexed: 09/29/2023]
Abstract
Background and Objectives: Gluten-free products have been produced as part of medical therapy and have gained popularity among individuals seeking weight loss or healthier dietary options. Assessing the potential risks associated with these products is essential in optimizing their compositions and developing new dietetic approaches. This study aimed to determine the glyoxal (GO) and methylglyoxal (MGO) contents in gluten-free bread, biscuits, and cookies and to examine their bioaccessibility using an in vitro gastrointestinal model. Materials and Methods: A total of 26 gluten-free and 19 gluten-containing (control) products were analyzed for their GO and MGO levels utilizing a high-performance liquid chromatography (HPLC) device. Results: Post-digestion, the GO and MGO values increased significantly across all food groups compared with pre-digestion values (p < 0.05), and the bioaccessibility exceeded 100%. Specifically, gluten-free bread exhibited higher post-digestion GO and MGO values than the control group (p < 0.05). Conversely, gluten-containing biscuits and cookies had higher post-digestion GO and MGO values compared to gluten-free products (p < 0.05). Conclusions: The detection of precursors to advanced glycation end products (AGEs) in gluten-free products has drawn attention to the potential health risks associated with their consumption. Therefore, reevaluation of the formulations and technologies used in these products and the introduction of new strategies are crucial in mitigating AGE content.
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Affiliation(s)
- Yeliz Serin
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Cukurova University, 01380 Adana, Turkey
| | - Gamze Akbulut
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Gazi University, 06490 Ankara, Turkey;
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Kent University, 34433 Istanbul, Turkey
| | - Mustafa Yaman
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Sabahattin Zaim University, 34303 Istanbul, Turkey
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9
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Zhao S, Jie X, Ma Z, Wang Z, Zhang J, Li Y, Nie Q, Ma Y. Preparation of Taraxacum kok-saghyz Rubber and Biofuel Ethanol Simultaneously by the Yeast Fermentation Process. ACS OMEGA 2023; 8:24185-24197. [PMID: 37457490 PMCID: PMC10339325 DOI: 10.1021/acsomega.2c07870] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Accepted: 04/28/2023] [Indexed: 07/18/2023]
Abstract
Taraxacum kok-saghyz(TKS) rubber is considered the most ideal alternative source of natural rubber (NR). Extracting rubber from TKS with high quality, low cost, and low pollution is the basis of commercial development. The TKS roots were subjected to morphological observation and detailed compositional analysis. Scanning electron microscopy (SEM) images confirm that rubber filaments are physically entangled with plant tissues due to differences in molecular polarity. Compared with the traditional solvent TKS rubber extraction process, a new rubber extraction process developed in this study, namely, the microbial extraction (″ME″) process, is less harmful to the environment and lower in cost. The ″ME″ process is divided into three steps: dilute acid pretreatment process, enzyme degradation process, and fermentation process. After each step is completed, the purity of TKS rubber will gradually increase from 84.8% to 93.8 to 95.5%. The TKS rubber finally obtained fully meets the requirements of the traditional rubber industry, especially the tire industry. Besides, the yield of biofuel ethanol, a by-product of cellulose fermentation, reaches 2.05 g/100 g of TKS roots (dry weight), which can effectively reduce the production cost of TKS rubber. In the rubber extraction process, microorganisms have little effect on the quality of TKS rubber. The results show that the molecular weight and chemical structure of TKS rubber is very close to NR, so the ″ME″ process can be used as a new method for large-scale extraction of TKS rubber.
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Affiliation(s)
- Shuai Zhao
- Center
of Advanced Elastomer Materials, College of Material Science &
Engineering, Beijing University of Chemical
Technology, Beijing 100029, China
| | - Xiang Jie
- Center
of Advanced Elastomer Materials, College of Material Science &
Engineering, Beijing University of Chemical
Technology, Beijing 100029, China
| | - Zhe Ma
- Center
of Advanced Elastomer Materials, College of Material Science &
Engineering, Beijing University of Chemical
Technology, Beijing 100029, China
| | - Zheng Wang
- College
of Life Science and Technology, Beijing
University of Chemical Technology, Beijing 100029, China
| | - Jichuan Zhang
- Center
of Advanced Elastomer Materials, College of Material Science &
Engineering, Beijing University of Chemical
Technology, Beijing 100029, China
- Energy
Conservation and Resource Utilization Engineering Research Center
of Elastomer Materials, Ministry of Education, Beijing University of Chemical Technology, Beijing 100029, China
| | - Yushi Li
- Shandong
Linglong Tyre Co., Ltd, Zhaoyuan 265406, China
| | - Qiuhai Nie
- Shandong
Linglong Tyre Co., Ltd, Zhaoyuan 265406, China
| | - Yong Ma
- Shandong
Linglong Tyre Co., Ltd, Zhaoyuan 265406, China
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10
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Çatak J, Özdoğan N, Ede-Cintesun E, Demirci M, Yaman M. Investigation of the effects of sugar type on the formation of α-dicarbonyl compounds in jams under in vitro digestive system model. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/07/2023]
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11
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Dong L, Li Y, Chen Q, Liu Y, Qiao Z, Sang S, Zhang J, Zhan S, Wu Z, Liu L. Research advances of advanced glycation end products in milk and dairy products: Formation, determination, control strategy and immunometabolism via gut microbiota. Food Chem 2023; 417:135861. [PMID: 36906946 DOI: 10.1016/j.foodchem.2023.135861] [Citation(s) in RCA: 28] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 01/22/2023] [Accepted: 03/02/2023] [Indexed: 03/07/2023]
Abstract
Advanced glycosylation end products (AGEs) are a series of complex compounds which generate in the advanced phase of Maillard reaction, which can pose a non-negligible risk to human health. This article systematically encompasses AGEs in milk and dairy products under different processing conditions, influencing factors, inhibition mechanism and levels among the different categories of dairy products. In particular, it describes the effects of various sterilization techniques on the Maillard reaction. Different processing techniques have a significant effect on AGEs content. In addition, it clearly articulates the determination methods of AGEs and even discusses its immunometabolism via gut microbiota. It is observed that the metabolism of AGEs can affect the composition of the gut microbiota, which further has an impact on intestinal function and the gut-brain axis. This research also provides a suggestion for AGEs mitigation strategies, which are beneficial to optimize the dairy production, especially innovative processing technology application.
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Affiliation(s)
- Lezhen Dong
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Ying Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Qin Chen
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Yahui Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Zhaohui Qiao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Shangyuan Sang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Jingshun Zhang
- Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
| | - Shengnan Zhan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Zufang Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Lianliang Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China.
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12
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Boz H. N ϵ -(carboxymethyl)lysine in bakery products: A review. J Food Sci 2023; 88:901-908. [PMID: 36695775 DOI: 10.1111/1750-3841.16475] [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: 06/09/2022] [Revised: 12/16/2022] [Accepted: 01/06/2023] [Indexed: 01/26/2023]
Abstract
The purpose of this review is to draw attention to the Nϵ -(carboxymethyl)lysine (CML) content of bakery products with respect to their formation during baking and their health effects. Phenolic components added to the formulation in bakery products significantly reduce the formation of CML. Among the phenolic components, ferulic acid showed the most significant lowering effect on CML. Among the flavanones tested in the model cookie system, dihydromyricetin exhibited the strongest CML-reducing effect. The addition of fat-, sugar-, and protein-rich ingredients to the formulations of bakery products generally increases the CML content in these products. In addition, the addition of components that have a water activity-reducing effect, such as dietary fiber, and the high temperature in baking also increase the formation of CML. Therefore, the food industry should also focus on optimizing food production to minimize CML formation while maintaining the safety and organoleptic properties of bakery products. PRACTICAL APPLICATION: The CML level in foods is likely to increase 200 times with an increase in cooking temperature. The addition of protein and fat to bakery product formulations can increase CML formation. The addition of glucose in cakes can produce higher levels of CML than fructose, refined sucrose, or unrefined sucrose. Phenolic compounds have a reducing effect on CML formation in bakery products.
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Affiliation(s)
- Hüseyin Boz
- Gastronomy and Culinary Arts Department, Tourism Faculty, Erzurum, Turkey
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13
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Cintesun S, Ozman Z, Kocyigit A, Mansuroglu B, Kocacaliskan I. Effects of walnut (Juglans regia L.) kernel extract and juglone on dopamine levels and oxidative stress in rats. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2022.102327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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14
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Wang W, Wang H, Wu Z, Duan T, Liu P, Ou S, El-Nezami H, Zheng J. Reduction in Five Harmful Substances in Fried Potato Chips by Pre-Soaking Treatment with Different Tea Extracts. Foods 2023; 12:foods12020321. [PMID: 36673412 PMCID: PMC9858103 DOI: 10.3390/foods12020321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/03/2023] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
Thermally processed food always contains various types of harmful substances. Control of their levels in food is important for human health. This work used the extracts from green tea dust, old green tea, yellow tea, white tea, oolong tea, and black tea to simultaneously mitigate diverse harmful substances in fried potato chips. The six tea extracts (30 g/L) all showed considerable inhibitory effects on the formation of 5-hydroxymethylfurfural (reduced by 19.8%-53.2%), glyoxal (26.9%-36.6%), and methylglyoxal (16.1%-75.1%). Green tea and black tea extracts exhibited better inhibitory abilities than the other three teas and were further investigated for other harmful compounds by various concentration treatments. Finally, pre-soaking of fresh potato slices in 50 g/L extracts of green tea dust displayed, overall, the most promising inhibitory capacity of HMF (decreased by 73.3%), glyoxal (20.3%), methylglyoxal (69.7%), acrylamide (21.8%), and fluorescent AGEs (42.9%) in fried potato chips, while it exhibited the least impact on the color and texture. The high level of catechins in green tea dust may contribute most to its outstanding inhibitory effect, whereas the distinguished inhibitory effect of black tea extract was speculated to be attributable to the high levels of theaflavins and amino acids in the fully fermented tea. This study indicated that green tea dust, a predominant waste of the tea industry, had great potential to be exploited to improve food quality and safety.
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Affiliation(s)
- Weitao Wang
- School of Biological Science, University of Hong Kong, Pok Fu Lam Road, Hong Kong 999077, China
| | - Huaixu Wang
- School of Biological Science, University of Hong Kong, Pok Fu Lam Road, Hong Kong 999077, China
| | - Zhongjun Wu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Tingting Duan
- Guizhou Institute of Plant Protection, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
| | - Pengzhan Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou 510632, China
| | - Hani El-Nezami
- School of Biological Science, University of Hong Kong, Pok Fu Lam Road, Hong Kong 999077, China
- Institute of Public Health and Clinical Nutrition, School of Medicine, University of Eastern Finland, FI-70211 Kuopio, Finland
- Correspondence: (H.E.-N.); (J.Z.); Tel.: +86-8522-6630 (J.Z.)
| | - Jie Zheng
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou 510632, China
- Correspondence: (H.E.-N.); (J.Z.); Tel.: +86-8522-6630 (J.Z.)
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15
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Wu Q, Tan J, Qin J, Chen Z, Li B, Xu J, Jiao W, Feng N. Inhibitory effect of LSOPC on AGEs formation and sensory quality in cookies. Front Nutr 2022; 9:1064188. [PMID: 36590228 PMCID: PMC9798327 DOI: 10.3389/fnut.2022.1064188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Accepted: 11/30/2022] [Indexed: 12/23/2022] Open
Abstract
At the conclusion of the Maillard reaction (MR), free amino groups of proteins, amino acids, or lipids with the carboxyl groups of reducing sugars to form stable molecules known as advanced glycation end products (AGEs), which hasten aging and may potentially be the root cause of a number of chronic degenerative diseases. According to researches, lotus seedpod oligomeric procyanidins (LSOPC), a premium natural antioxidant produced from lotus waste, can be included in cookies to improve flavor and lower the risk of illnesses linked to AGEs. In this work, we used cookies without LSOPC as a control to examine the effects of adding various concentrations of LSOPC (0, 0.05, 0.1, 0.2, and 0.4%) on the AGEs formation and the sensory quality in cookies. The amounts of AGEs and N-ε-carboxymethyl lysine (CML) decreased with the increase of LSOPC concentration, indicating that the concentration of LSOPC was positively correlated with the ability to inhibit AGEs formation. It was also demonstrated that the amount of antioxidant capacity of the cookies increased significantly with the increase of LSOPC concentration. On the other hand, the chromaticity, texture, electronic nose, and other aspects of the cookies' sensory attributes were also evaluated. The color of the cookies deepened and the flavor varied as LSOPC added content increased. The sensory quality of the cookies was examined, and the findings indicated that LSOPC would somewhat improve that quality. These findings implied that AGEs formation could be decreased in cookies while also enhancing their sensory quality by adding LSOPC.
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Affiliation(s)
- Qian Wu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei, China
| | - Jiangying Tan
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei, China
| | - Jiabin Qin
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei, China
| | - Ziting Chen
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei, China
| | - Bing Li
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei, China
| | - Jianhua Xu
- Pinyuan (Suizhou) Modern Agriculture Development Co., Ltd., Suizhou, Hubei, China
| | - Weiting Jiao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, China,Weiting Jiao,
| | - Nianjie Feng
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei, China,*Correspondence: Nianjie Feng,
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16
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Chen Z, Tan J, Qin J, Feng N, Liu Q, Zhang C, Wu Q. Effects of lotus seedpod oligomeric procyanidins on the inhibition of AGEs formation and sensory quality of tough biscuits. Front Nutr 2022; 9:1031550. [PMID: 36276842 PMCID: PMC9583143 DOI: 10.3389/fnut.2022.1031550] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Accepted: 09/20/2022] [Indexed: 11/19/2022] Open
Abstract
The advanced glycation end products (AGEs) are formed in baked products through the Maillard reaction (MR), which are thought to be a contributing factor to chronic diseases such as heart diseases and diabetes. Lotus seedpod oligomeric procyanidins (LSOPC) are natural antioxidants that have been added to tough biscuit to create functional foods that may lower the risk of chronic diseases. The effect of LSOPC on AGEs formation and the sensory quality of tough biscuit were examined in this study. With the addition of LSOPC, the AGEs scavenging rate and antioxidant capacity of LSOPC-added tough biscuits were dramatically improved. The chromatic aberration (ΔE) value of tough biscuits containing LSOPC increased significantly. Higher addition of LSOPC, on the other hand, could effectively substantially reduced the moisture content, water activity, and pH of LSOPC toughen biscuits. These findings imply that using LSOPC as additive not only lowers the generation of AGEs, but also improves sensory quality of tough biscuit.
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Affiliation(s)
- Ziting Chen
- Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China
| | - Jiangying Tan
- Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China
| | - Jiabin Qin
- Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China
| | - Nianjie Feng
- Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China,*Correspondence: Nianjie Feng
| | - Qianting Liu
- Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China
| | - Chan Zhang
- Beijing Laboratory of Food Quality and Safety, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China,Chan Zhang
| | - Qian Wu
- Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China,Qian Wu
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17
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An upconversion biosensor based on DNA hybridization and DNA-templated silver nanoclusters for the determination of acrylamide. Biosens Bioelectron 2022; 215:114581. [DOI: 10.1016/j.bios.2022.114581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 04/19/2022] [Accepted: 07/17/2022] [Indexed: 11/17/2022]
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18
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Wei J, Wu Z, Chai T, He F, Chen Y, Dong X, Shi Y. Effect of the combination of low temperature vacuum heating with tea polyphenol on AGEs in sturgeon fillets. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Jianling Wei
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou Zhejiang 310035 China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou Zhejiang 310035 China
| | - Zhengyang Wu
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou Zhejiang 310035 China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou Zhejiang 310035 China
| | - Tingting Chai
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou Zhejiang 310035 China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou Zhejiang 310035 China
| | - Fanyu He
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou Zhejiang 310035 China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou Zhejiang 310035 China
| | - Yuewen Chen
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou Zhejiang 310035 China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou Zhejiang 310035 China
| | - Xiuping Dong
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
| | - Yugang Shi
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou Zhejiang 310035 China
- Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou Zhejiang 310035 China
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19
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Yaman M, Demirci M, Ede-Cintesun E, Kurt E, Faruk Mızrak Ö. Investigation of formation of well-known AGEs precursors in cookies using an in vitro simulated gastrointestinal digestive system. Food Chem 2022; 373:131451. [PMID: 34717081 DOI: 10.1016/j.foodchem.2021.131451] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 09/21/2021] [Accepted: 10/18/2021] [Indexed: 02/05/2023]
Abstract
The present study investigated the influence of in vitro stimulated digestion system on the content of glyoxal and methylglyoxal in commercial cookies. Glyoxal and methylglyoxal levels in different cookie samples were analyzed before and after in vitro digestion with High Performance Liquid Chromatography. Initial glyoxal and methylglyoxal values ranged between 42.9 and 126.6 µg/100 g, and between 22.9 and 507.3 µg/100 g, respectively. After in vitro digestion, formation of glyoxal and methylglyoxal values were increased up to 645% and 698%, respectively. The results revealed that in vitro stimulated digestion conditions strongly increased the amount of glyoxal and methylglyoxal in cookies. The amount of fructose was found to be more effective on the formation of both GO and MGO than those of glucose and sucrose. Further studies are needed to extensively investigate glyoxal and methylglyoxal formation under in vitro conditions in such foods.
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Affiliation(s)
- Mustafa Yaman
- Faculty of Health Sciences, Department of Nutrition and Dietetics, Istanbul Sabahattin Zaim University, Turkey
| | - Mehmet Demirci
- Faculty of Health Sciences, Department of Nutrition and Dietetics, Istanbul Sabahattin Zaim University, Turkey
| | - Elif Ede-Cintesun
- Faculty of Health Sciences, Department of Nutrition and Dietetics, Istanbul Sabahattin Zaim University, Turkey; Institue of Health Sciences, Department of Nutrition and Dietetics, Istanbul Medipol University, Turkey.
| | - Edanur Kurt
- Faculty of Health Sciences, Department of Nutrition and Dietetics, Istanbul Sabahattin Zaim University, Turkey
| | - Ömer Faruk Mızrak
- Faculty of Health Sciences, Department of Nutrition and Dietetics, Istanbul Sabahattin Zaim University, Turkey
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20
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The relationship between treatment response and precursors of advanced glycation end-products in type 2 diabetes: a prospective case-control study. Int J Diabetes Dev Ctries 2022. [DOI: 10.1007/s13410-022-01057-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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21
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DUMAN E, KURBAN H. Investigation of in vitro formation of advanced lipoxidation end products and advanced glycation end products precursors in high-fat processed meat products. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.110921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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22
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UĞUR H, GÖRÜNMEK M, ÇATAK J, EFE E, ÖZGÜR B, DUMAN S, YAMAN M. Determination and assessment of the most potent precursors of advanced glycation end products in baklava and Turkish delight by HPLC. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.08522] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
| | - Mihraç GÖRÜNMEK
- Istanbul Medeniyet University, Turkey; İstanbul Sabahattin Zaim University, Turkey
| | - Jale ÇATAK
- İstanbul Sabahattin Zaim University, Turkey
| | - Esra EFE
- İstanbul Sabahattin Zaim University, Turkey
| | | | - Sabire DUMAN
- Afyonkarahisar Health Sciences University, Turkey
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23
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AĞAOĞLU M, AYAZ B, AYAZ Y, YAMAN M. A historical and nutrition-dietetic analysis of food consumption habits in ottoman culinary culture in the light of travel books. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.51721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | - Yurdagül AYAZ
- Şehit Binbaşı Bedir Karabıyık Multi-Program Anatolian High School, Turkey
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24
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Sahingoz Erdal G, Yaman M, Servi EY, Ugur H, Kasapoglu P, Cikot M, Isiksacan N. Measurement of Advanced Glycation End Products Could Be Used as an Indicator of Unhealthy Nutrition for Colorectal Cancer Risk. Nutr Cancer 2021; 74:896-902. [PMID: 34142632 DOI: 10.1080/01635581.2021.1938148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The main culprit behind most cancers is the accumulation of reactive oxygen species. Glyoxal (GO) and methylglyoxal (MGO) are reactive intermediates created by food processing and they are precursors of advanced glycation end products (AGE) that cause glycative stress. We aimed to evaluate the relationship between AGE levels of healthy volunteers and treatment-naive patients diagnosed with colorectal cancer. The study consisted of patients diagnosed with colorectal cancer and healthy volunteers who underwent routine colonoscopy. The study was conducted with a total of 42 cases, 47.6% (n = 20) female. The ages of the participants in the study ranged from 41 to 82 years, and the mean was 60.57 ± 10.78 years. The GO and MGO values of the patient group were found to be significantly higher than those of the control group (p = 0.007, p = 0.001, respectively). The risk of colorectal cancer was 22 and 57 times higher in individuals with GO and MGO values above 1.25 μg/mL and 0.0095 μg/mL, respectively. The blood AGE level is closely related to diet, and it can be decreased through the appropriate improvement of diet. Thus, the measurement of AGE can be used to predict whether a person's nutrition is healthy or unhealthy and prevent increased risk of colorectal cancer.
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Affiliation(s)
- Gulcin Sahingoz Erdal
- Department of Oncology, University of Health Sciences, Istanbul, Turkey.,Department of Immunology, University of Health Sciences, Istanbul, Turkey
| | - Mustafa Yaman
- Department of Nutrition and Dietetics, Sabahattin Zaim University, Istanbul, Turkey
| | - Esra Yıldırım Servi
- Department of Nutrition and Dietetics, Sabahattin Zaim University, Istanbul, Turkey
| | - Halime Ugur
- Department of Nutrition and Dietetics, Medipol University Istanbul, Istanbul, Turkey
| | - Pinar Kasapoglu
- Department of Biochemistry, University of Health Sciences, Istanbul, Turkey
| | - Murat Cikot
- Department of General Surgery, University of Health Sciences, Istanbul, Turkey
| | - Nilgun Isiksacan
- Department of Immunology, University of Health Sciences, Istanbul, Turkey.,Department of Biochemistry, University of Health Sciences, Istanbul, Turkey
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