1
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Bilbao-Sainz C, Olsen C, Chiou BS, Rubinsky B, Wu VCH, McHugh T. Benefits of isochoric freezing for carrot juice preservation. J Food Sci 2024; 89:1324-1336. [PMID: 38317403 DOI: 10.1111/1750-3841.16963] [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: 07/15/2023] [Revised: 10/24/2023] [Accepted: 01/13/2024] [Indexed: 02/07/2024]
Abstract
Isochoric freezing (IF) at -5°C/77 and -10°C/100 MPa was used to preserve carrot juice for 12 weeks. The juice qualities were compared to those using heat treatment (HT) at 95°C for 15 s followed by cold storage at 4°C. The native population of total aerobic bacteria, yeasts, and molds in isochoric frozen juice remained below the detection limit for 12 weeks. In comparison, microbes started to grow in heat-treated juices after 3 weeks of refrigeration. The color of isochoric frozen juice appeared more deep orange than the fresh juice due to an increase in carotenoid extractability. IF was not effective in reducing the activities of peroxidase, polyphenol oxidase, and pectin methyl esterase compared with HT. However, the isochoric samples showed higher carotenoid content, polyphenol content, and antioxidant capacity compared to the fresh and heat-treated juices. PRACTICAL APPLICATION: Isochoric freezing was used to produce carrot juice with extended shelf life. Isochoric freezing could be a beneficial alternative to conventional heat treatment for carrot juice processing as the applied pressures reached total inactivation levels of spoilage microorganisms. Moreover, the low processing temperatures better retained desirable compounds and quality attributes of fresh juice throughout its shelf life.
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Affiliation(s)
- Cristina Bilbao-Sainz
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
| | - Carl Olsen
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
| | - Bor-Sen Chiou
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
| | - Boris Rubinsky
- Department of Mechanical Engineering, University of California, Berkeley, California, USA
| | - Vivian C H Wu
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
| | - Tara McHugh
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
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2
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Wang Y, Ding C. Effect of Electrohydrodynamic Drying on Drying Characteristics and Physicochemical Properties of Carrot. Foods 2023; 12:4228. [PMID: 38231695 DOI: 10.3390/foods12234228] [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: 10/19/2023] [Revised: 11/17/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024] Open
Abstract
This study investigates the effects of electrohydrodynamic (EHD) drying technology on the drying kinetics, microstructure, quality, and nutritional components of carrots, along with conducting experiments on EHD drying under different voltage gradients. The experimental results showed that EHD drying technology could significantly increase the drying rate and the effective moisture diffusion coefficient. Within a certain range, the drying rate was directly proportional to the voltage. When the range was exceeded, the increase in voltage had a minimal effect on the drying rate. In terms of quality, the EHD drying group's color, shrinkage rate, and rehydration performance were superior to the control group, and different voltages had no significant effect on the shrinkage rate and rehydration performance. The retention of carotenoids in the EHD drying group was 1.58 to 2 times that of the control group. EHD drying had a negative impact on the total phenolic content and vitamin A content of dried carrot slices. Based on the results of infrared spectroscopy and scanning electron microscopy (SEM), the dehydrated carrot slices showed wrinkling due to water loss, with numerous pores, a generally intact structure, and retained functional groups. EHD drying had a significant impact on the secondary structure of proteins, where an increase in voltage led to an increase in disordered structure, with a smaller proportion of disordered structure in the lower voltage group compared to the control group, and a similar proportion of disordered structure between the higher voltage group and the control group. Results from low-field nuclear magnetic resonance (NMR) showed that EHD drying could retain more bound water compared to the control group, with the best retention of cellular bound water at a voltage of 26 kV and the best retention of cellular immobilized water at a voltage of 38 kV, indicating the superiority of EHD drying in preserving cellular structure. This study provided a theoretical basis and experimental foundation for the application of electrohydrodynamic drying technology to carrot drying, and promoted the practical application of EHD drying technology.
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Affiliation(s)
- Yanghong Wang
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Changjiang Ding
- College of Science, Inner Mongolia University of Technology, Hohhot 010051, China
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3
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Hu C, Wang J, Qi F, Liu Y, Zhao F, Wang J, Sun B. Untargeted metabolite profiling of serum in rats exposed to pyrraline. Food Sci Biotechnol 2023; 32:1541-1549. [PMID: 37637845 PMCID: PMC10449741 DOI: 10.1007/s10068-023-01256-7] [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: 01/28/2022] [Revised: 12/27/2022] [Accepted: 01/10/2023] [Indexed: 01/27/2023] Open
Abstract
Pyrraline, one of advanced glycation end-products, is formed in advanced Maillard reactions. It was reported that the presence of pyrraline was tested to be associated with nephropathy and diabetes. Pyrraline might result in potential health risks because many modern diets are heat processed. In the study, an integrated metabolomics by ultra-high-performance liquid chromatography with mass spectrometry was used to evaluate the effects of pyrraline on metabolism in rats. Thirty-two metabolites were identified as differential metabolites. Linolenic acid metabolism, phenylalanine, tyrosine and tryptophan biosynthesis, arachidonic acid metabolism, tyrosine metabolism and glycerophospholipid metabolism were the main perturbed networks in this pathological process. Differential metabolites and metabolic pathways we found give new insights into studying the toxic molecular mechanisms of pyrraline. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01256-7.
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Affiliation(s)
- Chuanqin Hu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Laboratory for Food Quality and Safety, Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing, 100048 China
| | - Jiahui Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Laboratory for Food Quality and Safety, Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing, 100048 China
| | - Fangyuan Qi
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Laboratory for Food Quality and Safety, Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing, 100048 China
| | - Yingli Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Laboratory for Food Quality and Safety, Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing, 100048 China
| | - Fen Zhao
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Laboratory for Food Quality and Safety, Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing, 100048 China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Laboratory for Food Quality and Safety, Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing, 100048 China
| | - Baoguo Sun
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Laboratory for Food Quality and Safety, Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing, 100048 China
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4
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Tian Z, Chen S, Shi Y, Wang P, Wu Y, Li G. Dietary advanced glycation end products (dAGEs): An insight between modern diet and health. Food Chem 2023; 415:135735. [PMID: 36863235 DOI: 10.1016/j.foodchem.2023.135735] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 02/06/2023] [Accepted: 02/15/2023] [Indexed: 03/04/2023]
Abstract
Advanced glycation end products (AGEs) are formed by a series of chemical reactions of amino acids, peptides, proteins, and ketones at normal temperature or heated non-enzymatic conditions. A large amount of AGEs derived from Maillard Reaction (MR) during the process of food heat-processing. After oral intake, dietary AGEs are converted into biological AGEs through digestion and absorption, and accumulated in almost all organs. The safety and health risk of dietary AGEs have attracted wide attention. Increasing evidence have shown that uptake of dietary AGEs is closely related to the occurrence of many chronic diseases, such as diabetes, chronic kidney disease, osteoporosis, and Alzheimer's disease. This review summarized the most updated information of production, bio-transport in vivo, detection technologies, and physiological toxicity of dietary AGEs, and also discussed approaches to inhibit dietary AGEs generation. Impressively, the future opportunities and challenges on the detection, toxicity, and inhibition of dietary AGEs are raised.
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Affiliation(s)
- Zhaoqing Tian
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Shasha Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Yiheng Shi
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Panpan Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Yongning Wu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China; NHC Key Laboratory of Food Safety Risk Assessment, Food Safety Research Unit (2019RU014) of Chinese Academy of Medical Science, China National Center for Food Safety Risk Assessment, Beijing 100021, China
| | - Guoliang Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
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5
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Ha SY, Jung JY, Yang JK. Changes in Phytochemical Content, Antioxidant Activity, and Anti-Inflammatory Properties of Cudrania tricuspidata Fruits Treated by Roasting. Foods 2023; 12:foods12112146. [PMID: 37297390 DOI: 10.3390/foods12112146] [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: 04/24/2023] [Revised: 05/17/2023] [Accepted: 05/23/2023] [Indexed: 06/12/2023] Open
Abstract
The study investigated the antioxidant effects of roasted Cudrania tricuspidata (C. tricuspidata) fruits by comparing them with unroasted C. tricuspidata fruits. The results showed that the roasted C. tricuspidata fruits (150 °C, 120 min) exhibited significantly higher antioxidant activity, especially in terms of anti-inflammatory effects, than the unroasted fruits. Interestingly, there is a high correlation between the color of the roasted fruit and the antioxidant activity. Heating disrupts cells and deactivates endogenous oxidative enzymes, leading to an increase in flavonoid content. Moreover, heat treatment may also interfere with plant metabolism, thereby influencing flavonoid content. Moreover, an HPLC analysis of roasted fruits in our study showed that the increase in antioxidant activity was attributed to the increase in flavan-3-ols and phenolic acids in the roasted C. tricuspidata fruits. To the best of our knowledge, this is the first time the antioxidant activity and anti-inflammation of roasted C. tricuspidata fruits was studied. The study concluded that roasted C. tricuspidata fruits could be a valuable natural source of antioxidants for various food and medicinal applications.
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Affiliation(s)
- Si Young Ha
- Department of Environmental Forest Science, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea
| | - Ji Young Jung
- Department of Environmental Forest Science, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea
| | - Jae-Kyung Yang
- Department of Environmental Forest Science, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea
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6
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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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7
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Liu QL, Yi Y, Wang SQ, Wang HX, Xu W, Min T, Wang LM. Non-enzymatic browning of lotus root during boiling. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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8
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Zhang Z, Meng F, Wang B, Cao Y. Effects of antioxidants on physicochemical properties and odorants in heat processed beef flavor and their antioxidant activity under different storage conditions. Front Nutr 2022; 9:966697. [PMID: 36110401 PMCID: PMC9468785 DOI: 10.3389/fnut.2022.966697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Accepted: 08/11/2022] [Indexed: 11/20/2022] Open
Abstract
Heat processed beef flavor (HPBF) is a common thermal process flavoring, whose flavor properties can be affected by lipid oxidation during storage. Addition of antioxidants is an option to avoid the changes of HPBF induced by lipid oxidation. In this study, the effects of three antioxidants, tert-butylhydroquinone (TBHQ), tea polyphenol (TP), and L-ascorbyl palmitate (L-AP), on volatile components, physicochemical properties, and antioxidant activities of HPBF were studied over 168 days at different temperatures (4, 20, and 50°C). Although all three antioxidants had little effect on browning, acidity, water activity, and secondary lipid oxidation products, L-AP and TBHQ showed greater capabilities to prevent the formation of primary lipid oxidation products than TP. According to the results of oxidation reduction potential and DPPH radical scavenging experiments, TBHQ had better antioxidant ability compared to L-AP and TP during the storage. Of note, TBHQ affected the flavor profiles of HPBF, mainly on volatile odorants produced by lipid degradation. TBHQ could mitigate the development of unfavorable odorants. This study indicated TBHQ would enhance lipid oxidation stability and maintain physicochemical properties and flavor profiles of HPBF during storage. It suggested that TBHQ could be applied as an alternative additive to improve the quality of HPBF related thermal process flavorings.
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9
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Hu ZX, Zhang P, Zou JB, An Q, Yi P, Yuan CM, Yang J, Gu W, Huang LJ, Zhao LH, Hao XJ. Maillard Reaction Products with Anti-Tobacco Mosaic Virus Activities Generated in Processed Thermopsis lanceolata R. Br. Seed Extract. J Org Chem 2022; 87:11309-11318. [PMID: 35981284 DOI: 10.1021/acs.joc.2c00517] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Six novel Maillard reaction products (MRPs) (1-6) were isolated from the processed Thermopsis lanceolata R. Br. seed extract, along with one biogenetically related intermediate (7). Compounds 1-4 possessed three rare dimerization patterns constructed by cytisine, whereas compounds 5 and 6 represented the first example of the addition products of cytisine and 5,6-dihydroxy-4-hexanolide. Their structures were elucidated by comprehensive spectroscopic data analysis and quantum chemistry calculations including GIAO 13C{1H} NMR and ECD calculation, combined with single-crystal X-ray diffraction analysis. Biologically, compound 3 displayed significant anti-tobacco mosaic virus activity compared with the positive control ningnanmycin.
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Affiliation(s)
- Zhan-Xing Hu
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, PR China.,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang 550002, PR China
| | - Peng Zhang
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, PR China.,Guizhou University of Traditional Chinese Medicine, Guiyang 550025, PR China
| | - Ji-Bin Zou
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, PR China.,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang 550002, PR China
| | - Qiao An
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, PR China.,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang 550002, PR China
| | - Ping Yi
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, PR China.,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang 550002, PR China
| | - Chun-Mao Yuan
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, PR China.,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang 550002, PR China
| | - Jue Yang
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, PR China.,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang 550002, PR China
| | - Wei Gu
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, PR China.,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang 550002, PR China
| | - Lie-Jun Huang
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, PR China.,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang 550002, PR China
| | - Li-Hua Zhao
- The Institute of Biotechnology and Germplasm Resources, Yunnan Academy of Agricultural Sciences, Kunming 650204, PR China
| | - Xiao-Jiang Hao
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, PR China.,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang 550002, PR China.,State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Science, Kunming 650201, PR China
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10
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Liang Z, Chen X, Yang Z, Liu Y, Qiu X, Zeng Z, Lu S, Liu Y. Sodium Ions Affect Pyrraline Formation in the Maillard Reaction With Lys-Containing Dipeptides and Tripeptides. Front Nutr 2022; 9:874650. [PMID: 35399664 PMCID: PMC8990318 DOI: 10.3389/fnut.2022.874650] [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: 02/12/2022] [Accepted: 02/25/2022] [Indexed: 11/25/2022] Open
Abstract
Advanced glycation end products (AGEs) are potentially-hazardous chemical compounds, produced by the Maillard reaction between reducing sugars and Lysine side-chain amino groups in proteins. AGEs are strongly associated with diabetes, Alzheimer's disease and atherosclerosis. Pyrraline, a sugar derivative of Lysine, is a major AGE and an established marker for the presence of dietary AGEs. In this study, the effects of NaCl and different dipeptide and tripeptide structures were compared on the formation of pyrraline-containing peptides and the glucose derivative 3-deoxyglucosone in the presence of glucose and at different NaCl concentrations. The physicochemical properties (polarizability, dipole moment, molecular volume and dissociation constant) and the thermodynamic properties of the peptides were determined. The amount of the pyrraline decreased significantly in the following order of peptides (at the same concentrations): Lys-Phe > Lys-Ala > Lys-Gly; Lys-Gly-Phe > Lys-Gly-Ala > Lys-Gly-Gly. The highest levels of both pyrraline and 3-deoxyglucosone occurred at 0.2 mol/L Na+. Sodium ions appear to alter the intramolecular electron density and charge distribution of the peptides and facilitate the reaction by stabilizing some of the intermediates in the reaction sequence.
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Affiliation(s)
- Zhili Liang
- School of Food Science, Guangdong Food and Drug Vocational College, Guangzhou, China
| | - Xu Chen
- Engineering Research Center of Health Food Design and Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Zhao Yang
- School of Food Science, Guangdong Food and Drug Vocational College, Guangzhou, China
| | - Yan Liu
- School of Food Science, Guangdong Food and Drug Vocational College, Guangzhou, China
| | - Xueying Qiu
- School of Food Science, Guangdong Food and Drug Vocational College, Guangzhou, China
| | - Zhenzhen Zeng
- School of Food Science, Guangdong Food and Drug Vocational College, Guangzhou, China
| | - Shuidi Lu
- School of Food Science, Guangdong Food and Drug Vocational College, Guangzhou, China
| | - Yuehan Liu
- School of Food Science, Guangdong Food and Drug Vocational College, Guangzhou, China
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11
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Liang Z, Chen X, Yang Z, Lu J, Huang J, Liu Y, Chen L, Xian H, Mo J, Huang X, Chen S, Yang J. Pyrraline formation prevented by sodium chloride encapsulated by binary blends of different starches and gum Arabic in aqueous model systems and cookies. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zhili Liang
- School of Food Science Guangdong Food and Drug Vocational College Guangzhou 510520 China
| | - Xu Chen
- Engineering Research Center of Health Food Design & Nutrition Regulation School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan 523808 China
| | - Zhao Yang
- School of Food Science Guangdong Food and Drug Vocational College Guangzhou 510520 China
| | - Jihuan Lu
- School of Food Science Guangdong Food and Drug Vocational College Guangzhou 510520 China
| | - Jiacheng Huang
- School of Food Science Guangdong Food and Drug Vocational College Guangzhou 510520 China
| | - Yingyi Liu
- School of Food Science Guangdong Food and Drug Vocational College Guangzhou 510520 China
| | - Lin Chen
- School of Food Science Guangdong Food and Drug Vocational College Guangzhou 510520 China
| | - Huiyi Xian
- School of Food Science Guangdong Food and Drug Vocational College Guangzhou 510520 China
| | - Jiajie Mo
- School of Food Science Guangdong Food and Drug Vocational College Guangzhou 510520 China
| | - Xiaosi Huang
- School of Food Science Guangdong Food and Drug Vocational College Guangzhou 510520 China
| | - Shaofu Chen
- School of Food Science Guangdong Food and Drug Vocational College Guangzhou 510520 China
| | - Jiabiao Yang
- School of Food Science Guangdong Food and Drug Vocational College Guangzhou 510520 China
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12
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Morales García J, Herrera‐Rocha F, Cavajalino AS, Duran Baron R, González Barrios AF, Udenigwe CC. Effects of processing conditions on hydrolysates of proteins from whole whey and formation of Maillard reaction products. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15469] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jesús Morales García
- Grupo de Diseño de Productos y Procesos (GDPP) Department of Chemical and Food Engineering Universidad de los Andes Bogotá Colombia
| | - Fabio Herrera‐Rocha
- Grupo de Diseño de Productos y Procesos (GDPP) Department of Chemical and Food Engineering Universidad de los Andes Bogotá Colombia
| | - Andrés Suarez Cavajalino
- Grupo de Diseño de Productos y Procesos (GDPP) Department of Chemical and Food Engineering Universidad de los Andes Bogotá Colombia
| | - Ricardo Duran Baron
- Grupo de Optimización Agroindustrial Department of Agroindustrial Engineering Universidad Popular del Cesar Valledupar Colombia
| | - Andrés Fernando González Barrios
- Grupo de Diseño de Productos y Procesos (GDPP) Department of Chemical and Food Engineering Universidad de los Andes Bogotá Colombia
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Naffa R, Gaar J, Zhang W, Maidment C, Shehadi I, Etxabide A, Holmes G, Kavianinia I, Brimble M. Rapid and simultaneous analysis of advanced glycation end products on silica hydride column: Comparison of ultraviolet, fluorescence, and mass spectrometry detectors. SEPARATION SCIENCE PLUS 2020. [DOI: 10.1002/sscp.202000077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Rafea Naffa
- NZ Leather and Shoe Research Association (LASRA®) Palmerston North New Zealand
| | - Jakob Gaar
- School of Chemical Sciences University of Auckland Auckland New Zealand
| | - Wenkai Zhang
- NZ Leather and Shoe Research Association (LASRA®) Palmerston North New Zealand
| | - Catherine Maidment
- NZ Leather and Shoe Research Association (LASRA®) Palmerston North New Zealand
| | - Ihsan Shehadi
- College of Science Department of Chemistry University of Sharjah Sharjah UAE
| | - Alaitz Etxabide
- School of Chemical Sciences University of Auckland Auckland New Zealand
- ALITEC Research Group Department of Agronomy Biotechnology and Food School of Agricultural Engineering Public University of Navarre (upna/nup) Pamplona‐Iruña Spain
| | - Geoff Holmes
- NZ Leather and Shoe Research Association (LASRA®) Palmerston North New Zealand
| | - Iman Kavianinia
- School of Chemical Sciences University of Auckland Auckland New Zealand
| | - Margaret Brimble
- School of Chemical Sciences University of Auckland Auckland New Zealand
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14
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Investigation of the effects of apple polyphenols on the chromatic values of weakly acidic lysine-fructose maillard system solutions. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109237] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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15
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Gill V, Kumar V, Singh K, Kumar A, Kim JJ. Advanced Glycation End Products (AGEs) May Be a Striking Link Between Modern Diet and Health. Biomolecules 2019; 9:biom9120888. [PMID: 31861217 PMCID: PMC6995512 DOI: 10.3390/biom9120888] [Citation(s) in RCA: 113] [Impact Index Per Article: 22.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 11/30/2019] [Accepted: 12/02/2019] [Indexed: 12/12/2022] Open
Abstract
The Maillard reaction is a simple but ubiquitous reaction that occurs both in vivo and ex vivo during the cooking or processing of foods under high-temperature conditions, such as baking, frying, or grilling. Glycation of proteins is a post-translational modification that forms temporary adducts, which, on further crosslinking and rearrangement, form permanent residues known as advanced glycation end products (AGEs). Cooking at high temperature results in various food products having high levels of AGEs. This review underlines the basis of AGE formation and their corresponding deleterious effects on the body. Glycated Maillard products have a direct association with the pathophysiology of some metabolic diseases, such as diabetes mellitus type 2 (DM2), acute renal failure (ARF), Alzheimer’s disease, dental health, allergies, and polycystic ovary syndrome (PCOS). The most glycated and structurally abundant protein is collagen, which acts as a marker for diabetes and aging, where decreased levels indicate reduced skin elasticity. In diabetes, high levels of AGEs are associated with carotid thickening, ischemic heart disease, uremic cardiomyopathy, and kidney failure. AGEs also mimic hormones or regulate/modify their receptor mechanisms at the DNA level. In women, a high AGE diet directly correlates with high levels of androgens, anti-Müllerian hormone, insulin, and androstenedione, promoting ovarian dysfunction and/or infertility. Vitamin D3 is well-associated with the pathogenesis of PCOS and modulates steroidogenesis. It also exhibits a protective mechanism against the harmful effects of AGEs. This review elucidates and summarizes the processing of infant formula milk and the associated health hazards. Formulated according to the nutritional requirements of the newborn as a substitute for mother’s milk, formula milk is a rich source of primary adducts, such as carboxy-methyl lysine, which render an infant prone to inflammation, dementia, food allergies, and other diseases. We therefore recommend that understanding this post-translational modification is the key to unlocking the mechanisms and physiology of various metabolic syndromes.
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Affiliation(s)
- Vidhu Gill
- Central Research Station, Subharti Medical College, Swami Vivekanand Subharti University, Meerut 250002, India; (V.G.); (K.S.)
| | - Vijay Kumar
- Department of Biotechnology, Yeungnam University, Gyeongsan, Gyeongbuk 38541, Korea
- Correspondence: (V.K.); (J.-J.K.); Tel.: +82-53-810-3027 or +82-10-9668-3464 (J.-J.K.); Fax: +82-53-801-3027 (J.-J.K.)
| | - Kritanjali Singh
- Central Research Station, Subharti Medical College, Swami Vivekanand Subharti University, Meerut 250002, India; (V.G.); (K.S.)
| | - Ashok Kumar
- Department of Medical Genetics, Sanjay Gandhi Post Graduate Institute of Medical Sciences, Lucknow 226014, India;
| | - Jong-Joo Kim
- Department of Biotechnology, Yeungnam University, Gyeongsan, Gyeongbuk 38541, Korea
- Correspondence: (V.K.); (J.-J.K.); Tel.: +82-53-810-3027 or +82-10-9668-3464 (J.-J.K.); Fax: +82-53-801-3027 (J.-J.K.)
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Pyrraline Formation Modulated by Sodium Chloride and Controlled by Encapsulation with Different Coating Materials in the Maillard Reaction. Biomolecules 2019; 9:biom9110721. [PMID: 31717655 PMCID: PMC6920989 DOI: 10.3390/biom9110721] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2019] [Revised: 11/03/2019] [Accepted: 11/07/2019] [Indexed: 12/13/2022] Open
Abstract
Advanced glycation end products (AGEs), which are present in heat-processed foods, have been associated with several chronic diseases. Sodium chloride (NaCl) modulates the formation of furfurals and acrylamide in the Maillard reaction; however, the effects of NaCl on AGE formation are inconsistent. In this study, we investigated the effects of NaCl on pyrraline formation using glucose-lysine model systems. NaCl, especially at 0.50%, promoted Maillard browning and pyrraline formation, with a simultaneous increase in the 3-deoxyglucosone concentration. To reduce the rate of pyrraline formation, NaCl coated with different gums and starches were used. The results showed that NaCl encapsulation is an effective approach to mitigate pyrraline and 3-deoxyglucosone formation. The content of NaCl in the microparticles were 284 ± 12, 269 ± 6, 258 ± 8, 247 ± 10, 273 ± 16, and 288 ± 15 mg/g (coated with waxy maize starch, normal maize starch, HYLON VII high amylose maize starch, gelatinized resistant starch, xanthan gum, and gum arabic, respectively). The heat resistance of the coating material was negatively correlated with the pyrraline and 3-deoxyglucosone formation, whereas the solubility of the coating material had the opposite results. Coating the material with gum had little effects on the reduction of pyrraline and 3-deoxyglucosone.
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Formation of advanced glycation endproducts in foods during cooking process and underlying mechanisms: a comprehensive review of experimental studies. Nutr Res Rev 2019; 33:77-89. [PMID: 31699165 DOI: 10.1017/s0954422419000209] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Advanced glycation endproducts (AGE) are a group of complex and heterogeneous molecules, sharing some common characteristics such as covalent cross-link formation among proteins, the effect of transforming the colour of food products into yellow-brown colours and fluorescence formation. AGE are linked to many diseases including diabetes, renal diseases, CVD, liver diseases, neuro-degenerative and eye disorders, female reproductive dysfunction, and even cancer. AGE are formed endogenously but are also provided from exogenous sources including diet and tobacco. Western diet, rich in processed and/or heat-treated foods, fat and sugar, increases the exposure to AGE. The foods that contain high levels of fat and protein are generally rich in terms of AGE, and are also prone to AGE formation during cooking compared with carbohydrate-rich foods such as vegetables, fruits, legumes and whole grains. The present article aimed to review the literature about the effects of different cooking methods and conditions on the AGE content of food and AGE formation mechanisms using a comprehensive approach.
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18
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Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF). Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03367-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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19
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Nowotny K, Schröter D, Schreiner M, Grune T. Dietary advanced glycation end products and their relevance for human health. Ageing Res Rev 2018; 47:55-66. [PMID: 29969676 DOI: 10.1016/j.arr.2018.06.005] [Citation(s) in RCA: 149] [Impact Index Per Article: 24.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2018] [Revised: 06/26/2018] [Accepted: 06/27/2018] [Indexed: 12/23/2022]
Abstract
Due to their bioactivity and harmful potential, advanced glycation end products (AGEs) are discussed to affect human health. AGEs are compounds formed endogenously in the human body andexogenously, especially, in foods while thermal processing. In contrast to endogenous AGEs, dietary AGEs are formed in much higher extent. However, their risk potential is also depending on absorption, distribution, metabolism and elimination. For over 10 years an intense debate on the risk of dietary AGEs on human health is going on. On the one hand, studies provided evidence that dietary AGEs contribute to clinical outcomes. On the other hand, human studies failed to observe any association. Because it was not possible to draw a final conclusion, the call for new interdisciplinary approaches arose. In this review, we will give an overview on the current state of scientific knowledge in this field. In particular, we focus on (I) the occurrence of AGEs in foods and the daily uptake of AGEs, (II) contribution to endogenous levels and (III) the effect on health-/disease-related biomarkers in humans.
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Affiliation(s)
- Kerstin Nowotny
- Department of Molecular Toxicology, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), 14558 Nuthetal, Germany
| | - David Schröter
- Department of Molecular Toxicology, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), 14558 Nuthetal, Germany; Leibniz Institute of Vegetable and Ornamental Crops Grossbeeren e.V. (IGZ), 14979 Grossbeeren, Germany; Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, 20146 Hamburg, Germany
| | - Monika Schreiner
- Leibniz Institute of Vegetable and Ornamental Crops Grossbeeren e.V. (IGZ), 14979 Grossbeeren, Germany; NutriAct-Competence Cluster Nutrition Research Berlin-Potsdam, 14458 Nuthetal, Germany
| | - Tilman Grune
- Department of Molecular Toxicology, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), 14558 Nuthetal, Germany; Institute of Nutrition, University of Potsdam, 14558 Nuthetal, Germany; German Center for Diabetes Research (DZD), 85764 München-Neuherberg, Germany; German Center for Cardiovascular Research (DZHK), 10117 Berlin, Germany; NutriAct-Competence Cluster Nutrition Research Berlin-Potsdam, 14458 Nuthetal, Germany.
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21
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Teodorowicz M, Hendriks WH, Wichers HJ, Savelkoul HFJ. Immunomodulation by Processed Animal Feed: The Role of Maillard Reaction Products and Advanced Glycation End-Products (AGEs). Front Immunol 2018; 9:2088. [PMID: 30271411 PMCID: PMC6146089 DOI: 10.3389/fimmu.2018.02088] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Accepted: 08/24/2018] [Indexed: 12/23/2022] Open
Abstract
The immune system provides host protection to infection with pathogenic organisms, while at the same time providing tolerance upon exposure to harmless antigens. Thus, an impaired immune function is associated with increased susceptibility to infections with increased disease severity and thereby necessitating the therapeutic use of antibiotics. Livestock performance and feed efficiency, in addition to their health status, are dependent on the microbial load of their gut, the barrier function of the intestinal epithelium and the activity of the mucosal immune system, all of which can be modulated by dietary components. The majority of feeds that are consumed in pets and livestock have been processed. Processing promotes a non-enzymatic reaction between proteins and sugars called Maillard reaction (MR). Maillard reaction products (MRPs) and advanced Maillard reaction products (AGEs) determine taste, smell, and color of many food products therefore the MR is highly relevant for the feed industry. MRPs interact with different types of immune receptors, including the receptor for advanced glycation end products (RAGE) and immunomodulatory potential of feed proteins can be modified by Maillard reaction. This MR has become an important concern since MRPs/AGEs have been shown to contribute to increasing prevalence of diet-related chronic inflammatory states in the gut with negative health consequences and performance. The immunomodulatory effects of dietary MRPs and AGEs in livestock and pet animals are far less well-described, but widely considered to be similar to the relevant concepts and mechanisms obtained in the human field. This review will highlight immunological mechanisms underlying initiation of the innate and adaptive immune responses by MRPs/AGEs present in animal feeds, which are currently not completely understood. Bridging this knowledge gap, and taking advantage of progress in the human field, will significantly improve nutritional quality of feed and increase the prevention of diet-mediated inflammation in animals.
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Affiliation(s)
- Malgorzata Teodorowicz
- Cell Biology and Immunology Group, Department of Animal Sciences, Wageningen University & Research, Wageningen, Netherlands
| | - Wouter H. Hendriks
- Animal Nutrition Group, Department of Animal Sciences, Wageningen University & Research, Wageningen, Netherlands
- Department of Nutrition, Faculty of Veterinary Sciences, Utrecht University, Utrecht, Netherlands
| | - Harry J. Wichers
- Food and Biobased Research, Wageningen University & Research, Wageningen, Netherlands
| | - Huub F. J. Savelkoul
- Cell Biology and Immunology Group, Department of Animal Sciences, Wageningen University & Research, Wageningen, Netherlands
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22
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Li H, Yu SJ. Review of pentosidine and pyrraline in food and chemical models: formation, potential risks and determination. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3225-3233. [PMID: 29280151 DOI: 10.1002/jsfa.8853] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2017] [Revised: 10/26/2017] [Accepted: 12/18/2017] [Indexed: 06/07/2023]
Abstract
Pyrraline and pentosidine are advanced Maillard reaction products derived from the reaction of glucose with the lysine amino group on proteins. They have been implicated in uremia, diabetes, and related complications, including inflammation, retinopathy, and nephropathy. This review focuses on the formation mechanism, human potential risks, and detections of pentosidine and pyrraline and lays the foundation for further study of pentosidine and pyrraline. © 2017 Society of Chemical Industry.
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Affiliation(s)
- He Li
- College of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Shu-Juan Yu
- College of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
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23
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Soboleva A, Schmidt R, Vikhnina M, Grishina T, Frolov A. Maillard Proteomics: Opening New Pages. Int J Mol Sci 2017; 18:E2677. [PMID: 29231845 PMCID: PMC5751279 DOI: 10.3390/ijms18122677] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Revised: 11/29/2017] [Accepted: 12/05/2017] [Indexed: 12/12/2022] Open
Abstract
Protein glycation is a ubiquitous non-enzymatic post-translational modification, formed by reaction of protein amino and guanidino groups with carbonyl compounds, presumably reducing sugars and α-dicarbonyls. Resulting advanced glycation end products (AGEs) represent a highly heterogeneous group of compounds, deleterious in mammals due to their pro-inflammatory effect, and impact in pathogenesis of diabetes mellitus, Alzheimer's disease and ageing. The body of information on the mechanisms and pathways of AGE formation, acquired during the last decades, clearly indicates a certain site-specificity of glycation. It makes characterization of individual glycation sites a critical pre-requisite for understanding in vivo mechanisms of AGE formation and developing adequate nutritional and therapeutic approaches to reduce it in humans. In this context, proteomics is the methodology of choice to address site-specific molecular changes related to protein glycation. Therefore, here we summarize the methods of Maillard proteomics, specifically focusing on the techniques providing comprehensive structural and quantitative characterization of glycated proteome. Further, we address the novel break-through areas, recently established in the field of Maillard research, i.e., in vitro models based on synthetic peptides, site-based diagnostics of metabolism-related diseases (e.g., diabetes mellitus), proteomics of anti-glycative defense, and dynamics of plant glycated proteome during ageing and response to environmental stress.
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Affiliation(s)
- Alena Soboleva
- Department of Biochemistry, St. Petersburg State University, Saint Petersburg 199034, Russia.
- Department of Bioorganic Chemistry, Leibniz Institute of Plant Biochemistry, 06120 Halle, Germany.
| | - Rico Schmidt
- Department of Pharmaceutical Chemistry and Bioanalytics, Institute of Pharmacy, Martin-Luther Universität Halle-Wittenberg, 06108 Halle, Germany.
| | - Maria Vikhnina
- Department of Biochemistry, St. Petersburg State University, Saint Petersburg 199034, Russia.
- Department of Bioorganic Chemistry, Leibniz Institute of Plant Biochemistry, 06120 Halle, Germany.
| | - Tatiana Grishina
- Department of Biochemistry, St. Petersburg State University, Saint Petersburg 199034, Russia.
| | - Andrej Frolov
- Department of Biochemistry, St. Petersburg State University, Saint Petersburg 199034, Russia.
- Department of Bioorganic Chemistry, Leibniz Institute of Plant Biochemistry, 06120 Halle, Germany.
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Ma XJ, Gao JY, Tong P, Li X, Chen HB. Tracking the behavior of Maillard browning in lysine/arginine-sugar model systems under high hydrostatic pressure. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:5168-5175. [PMID: 28436030 DOI: 10.1002/jsfa.8398] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2016] [Revised: 12/26/2016] [Accepted: 04/19/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND High-pressure processing is gaining popularity in the food industry. However, its effect on the Maillard reaction during high-pressure-assisted pasteurization and sterilization is not well documented. This study aimed to investigate the effects of high hydrostatic pressure on the Maillard reaction during these processes using amino acid (lysine or arginine)-sugar (glucose or fructose) solution models. RESULTS High pressure retarded the intermediate and final stages of the Maillard reaction in the lysine-sugar model. For the lysine-glucose model, the degradation rate of Amadori compounds was decelerated, while acceleration was observed in the arginine-sugar model. Increased temperature not only accelerated the Maillard reaction over time but also formed fluorescent compounds with different emission wavelengths. Lysine reacted with the sugars more readily than arginine under the same conditions. In addition, it was easier for lysine to react with glucose, whereas arginine reacted more readily with fructose under high pressure. CONCLUSION High pressure exerts different effects on lysine-sugar and arginine-sugar models. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Xiao-Juan Ma
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
- Department of Preventive Medicine, Zunyi Medical College, Zunyi, China
| | - Jin-Yan Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Department of Food Science, Nanchang University, Nanchang, China
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Department of Food Science, Nanchang University, Nanchang, China
| | - Hong-Bing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
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25
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Probing Protein Glycation by Chromatography and Mass Spectrometry: Analysis of Glycation Adducts. Int J Mol Sci 2017; 18:ijms18122557. [PMID: 29182540 PMCID: PMC5751160 DOI: 10.3390/ijms18122557] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2017] [Revised: 11/26/2017] [Accepted: 11/27/2017] [Indexed: 12/14/2022] Open
Abstract
Glycation is a non-enzymatic post-translational modification of proteins, formed by the reaction of reducing sugars and α-dicarbonyl products of their degradation with amino and guanidino groups of proteins. Resulted early glycation products are readily involved in further transformation, yielding a heterogeneous group of advanced glycation end products (AGEs). Their formation is associated with ageing, metabolic diseases, and thermal processing of foods. Therefore, individual glycation adducts are often considered as the markers of related pathologies and food quality. In this context, their quantification in biological and food matrices is required for diagnostics and establishment of food preparation technologies. For this, exhaustive protein hydrolysis with subsequent amino acid analysis is the strategy of choice. Thereby, multi-step enzymatic digestion procedures ensure good recoveries for the most of AGEs, whereas tandem mass spectrometry (MS/MS) in the multiple reaction monitoring (MRM) mode with stable isotope dilution or standard addition represents “a gold standard” for their quantification. Although the spectrum of quantitatively assessed AGE structures is continuously increases, application of untargeted profiling techniques for identification of new products is desired, especially for in vivo characterization of anti-glycative systems. Thereby, due to a high glycative potential of plant metabolites, more attention needs to be paid on plant-derived AGEs.
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Schmidt A, Boitz LI, Mayer HK. A new UHPLC method for the quantitation of furosine as heat load indicator in commercial liquid milk. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2016.12.014] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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27
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Pei F, Yang W, Ma N, Fang Y, Zhao L, An X, Xin Z, Hu Q. Effect of the two drying approaches on the volatile profiles of button mushroom (Agaricus bisporus) by headspace GC–MS and electronic nose. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.05.004] [Citation(s) in RCA: 61] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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28
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Hellwig M, Witte S, Henle T. Free and Protein-Bound Maillard Reaction Products in Beer: Method Development and a Survey of Different Beer Types. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7234-7243. [PMID: 27594145 DOI: 10.1021/acs.jafc.6b02649] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The Maillard reaction is important for beer color and flavor, but little is known about the occurrence of individual glycated amino acids in beer. Therefore, seven Maillard reaction products (MRPs), namely, fructosyllysine, maltulosyllysine, pyrraline, formyline, maltosine, MG-H1, and argpyrimidine, were synthesized and quantitated in different types of beer (Pilsner, dark, bock, wheat, and nonalcoholic beers) by HPLC-ESI-MS/MS in the multiple reaction monitoring mode through application of the standard addition method. Free MRPs were analyzed directly. A high molecular weight fraction was isolated by dialysis and hydrolyzed enzymatically prior to analysis. Maltulosyllysine was quantitated for the first time in food. The most important free MRPs in beer are fructosyllysine (6.8-27.0 mg/L) and maltulosyllysine (3.7-21.8 mg/L). Beer contains comparatively high amounts of late-stage free MRPs such as pyrraline (0.2-1.6 mg/L) and MG-H1 (0.3-2.5 mg/L). Minor amounts of formyline (4-230 μg/L), maltosine (6-56 μg/L), and argpyrimidine (0.1-4.1 μg/L) were quantitated. Maltulosyllysine was the most significant protein-bound MRP, but both maltulosyllysine and fructosyllysine represent only 15-60% of the total protein-bound lysine-derived Amadori products. Differences in the patterns of protein-bound and free individual MRPs and the ratios between them were identified, which indicate differences in their chemical, biochemical, and microbiological stabilities during the brewing process.
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Affiliation(s)
- Michael Hellwig
- Institute of Food Chemistry, Technische Universität Dresden , D-01062 Dresden, Germany
| | - Sophia Witte
- Institute of Food Chemistry, Technische Universität Dresden , D-01062 Dresden, Germany
| | - Thomas Henle
- Institute of Food Chemistry, Technische Universität Dresden , D-01062 Dresden, Germany
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29
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Liang Z, Li L, Qi H, Zhang ZXX, Li B. Kinetic Study on Peptide-Bound Pyrraline Formation and Elimination in the Maillard Reaction Using Single- and Multiple-Response Models. J Food Sci 2016; 81:C2405-C2424. [PMID: 27626184 DOI: 10.1111/1750-3841.13428] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2016] [Revised: 07/16/2016] [Accepted: 07/22/2016] [Indexed: 12/18/2022]
Abstract
Pyrraline, an advanced glycation end product (AGE), is related to some chronic diseases and can be employed as an indicator for heat damage in food processing. In this study, the impact of changing the reactant concentration and ratio on the kinetic parameters describing peptide-bound pyrraline (pep-pyr) formation and elimination was evaluated in the Lys-Gly/glucose model systems, with microwave heating treatment ranging from 120 to 200 °C. The maximum pep-pyr concentration increased as follows: 200 °C ˂ 180 °C ˂ 160 °C ˂ 120 °C ˂ 140 °C. First, the pep-pyr formation and elimination was modeled by using a single-response modelling. The formation rate constant (kF ) of pep-pyr was independent of the initial concentration of the reactants and ratios. However, the elimination rate constant of pep-pyr (kE ) increased with increasing reactant concentrations. Second, a multiresponse modelling was performed to illustrate the pathways of pep-pyr formation and elimination. Two adapted models can fit to the experimental data with the goodness-of-fit ranging from 0.663 to 0.920. Glucose-to-fructose isomerization rather than glucose-to-mannose epimerization was detected in an equimolar model system and the model system with an excess of any of the reactants. The caramelization reaction was negligible in the equimolar systems and the model systems with an excess of peptide. The reaction rate constant of glucose-to-fructose isomerization was independent of the initial reactant ratios. It was more difficult for pep-pyr elimination in the model system with an excess of peptide than that in the other 2 model systems (the equimolar system and the system with an excess of glucose), whereas a reverse result in pep-pyr formation was obtained.
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Affiliation(s)
- Zhili Liang
- School of Food Science and Engineering, South China Univ. of Technology, Guangzhou, 510640, China
| | - Lin Li
- School of Food Science and Engineering, South China Univ. of Technology, Guangzhou, 510640, China. .,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China Univ. of Technology, Guangzhou, 510640, China. .,Dongguan Univ. of Technology, Dongguan, Guangdong Province, 523808, China.
| | - Haiping Qi
- School of Food Science and Engineering, South China Univ. of Technology, Guangzhou, 510640, China
| | - Zhenbo Xu Xia Zhang
- School of Food Science and Engineering, South China Univ. of Technology, Guangzhou, 510640, China
| | - Bing Li
- School of Food Science and Engineering, South China Univ. of Technology, Guangzhou, 510640, China. .,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China Univ. of Technology, Guangzhou, 510640, China.
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Liang Z, Li L, Qi H, Zhang X, Xu Z, Li B. Determination of Free-Form and Peptide Bound Pyrraline in the Commercial Drinks Enriched with Different Protein Hydrolysates. Int J Mol Sci 2016; 17:ijms17071053. [PMID: 27384561 PMCID: PMC4964429 DOI: 10.3390/ijms17071053] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2016] [Revised: 06/23/2016] [Accepted: 06/24/2016] [Indexed: 12/27/2022] Open
Abstract
Pyrraline, a causative factor for the recent epidemics of diabetes and cardiovascular disease, is also employed as an indicator to evaluate heat damage and formation of advanced glycation end-products (AGEs) in foods. Peptide-enriched drinks (PEDs) are broadly consumed worldwide due to rapid rate of absorption and perceived health effects. It can be hypothesized that PED is an important source of pyrraline, especially peptide bound pyrraline (Pep-Pyr). In this study we determined free-form pyrraline (Free-Pyr) and Pep-Pyr in drinks enriched with whey protein hydrolysate (WPH), soy protein hydrolysate (SPH) and collagen protein hydrolysate (CPH). A detection method was developed using ultrahigh-performance liquid chromatography with UV-visible detector coupled with tandem mass spectrometry after solid-phase extraction (SPE). The SPE led to excellent recovery rates ranging between 93.2% and 98.5% and a high reproducibility with relative standard deviations (RSD) of <5%. The limits of detection and quantification obtained were 30.4 and 70.3 ng/mL, respectively. Pep-Pyr was identified as the most abundant form (above 96 percent) of total pyrraline, whereas Free-Pyr was present in a small proportion (less than four percent) of total pyrraline. The results indicate that PED is an important extrinsic source of pyrraline, especially Pep-Pyr. As compared with CPH- and SPH-enriched drinks, WPH-enriched drinks contained high content of Pep-Pyr. The Pep-Pyr content is associated with the distribution of peptide lengths and the amino acid compositions of protein in PEDs.
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Affiliation(s)
- Zhili Liang
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Lin Li
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China.
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
- University Affairs Committee, Dongguan University of Technology, Dongguan 523808, China.
| | - Haiping Qi
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Xia Zhang
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Zhenbo Xu
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China.
- Department of Microbial Pathogenesis, Dental School, University of Maryland, Baltimore, MD 21201, USA.
| | - Bing Li
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China.
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
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Liang Z, Li L, Fu Q, Zhang X, Xu Z, Li B. Formation and elimination of pyrraline in the Maillard reaction in a saccharide-lysine model system. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2555-2564. [PMID: 26260362 DOI: 10.1002/jsfa.7376] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2015] [Revised: 07/21/2015] [Accepted: 08/06/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Pyrraline, a causative factor for various kinds of disease, is also used as a food contaminant to evaluate the formation of advanced glycation end-products (AGEs) in diet foods. In this study, model systems consisting of lysine and different saccharides were heated at different times, temperatures and initial molar ratios of saccharide to lysine under microwave heating conditions in order to investigate the formation of pyrraline. RESULTS Increase in initial molar ratio of saccharide to lysine could significantly promote the formation of pyrraline. Specifically, the pyrraline formation rate was influenced by the structure of saccharides involved in the reaction, and decreased in the following order: lactose > fructose > glucose > sucrose; the highest pyrraline was generated in lactose-lysine models. The maximum pyrraline was formed at 140 °C. Moreover, saccharides and lysine had different effects on the stability of pyrraline. Among the reactants, lysine was the major factor for the instability of pyrraline; a dipyrraline and a crosslink by pyrraline reacting with lysine could be formed. CONCLUSION Pyrraline formation by the saccharide-lysine model system was a dynamic reaction, consisting not only of the pyrraline formation, but also pyrraline elimination with some formation of crosslinks. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Zhili Liang
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
| | - Lin Li
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Quanyi Fu
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
| | - Xia Zhang
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
- School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, China
| | - Zhenbo Xu
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
- Department of Microbial Pathogenesis, Dental School, University of Maryland, Baltimore, MD, USA
| | - Bing Li
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
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Yu J, Aboshora W, Zhang S, Zhang L. Direct UV determination of Amadori compounds using ligand-exchange and sweeping capillary electrophoresis. Anal Bioanal Chem 2016; 408:1657-66. [DOI: 10.1007/s00216-015-9276-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2015] [Revised: 12/10/2015] [Accepted: 12/15/2015] [Indexed: 11/28/2022]
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Analysis of advanced glycation endproducts in selected food items by ultra-performance liquid chromatography tandem mass spectrometry: Presentation of a dietary AGE database. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.06.049] [Citation(s) in RCA: 162] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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34
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Quantification of the glycation compound 6-(3-hydroxy-4-oxo-2-methyl-4(1H)-pyridin-1-yl)-l-norleucine (maltosine) in model systems and food samples. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2565-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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35
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Jiménez-Sánchez C, Lozano-Sánchez J, Marti N, Saura D, Valero M, Segura-Carretero A, Fernández-Gutiérrez A. Characterization of polyphenols, sugars, and other polar compounds in persimmon juices produced under different technologies and their assessment in terms of compositional variations. Food Chem 2015; 182:282-91. [DOI: 10.1016/j.foodchem.2015.03.008] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2013] [Revised: 03/02/2015] [Accepted: 03/03/2015] [Indexed: 01/01/2023]
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36
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Sun X, Tang J, Wang J, Rasco BA, Lai K, Huang Y. Formation of advanced glycation endproducts in ground beef under pasteurisation conditions. Food Chem 2015; 172:802-7. [DOI: 10.1016/j.foodchem.2014.09.129] [Citation(s) in RCA: 65] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2014] [Revised: 09/09/2014] [Accepted: 09/11/2014] [Indexed: 10/24/2022]
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Tamanna N, Mahmood N. Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2015; 2015:526762. [PMID: 26904661 PMCID: PMC4745522 DOI: 10.1155/2015/526762] [Citation(s) in RCA: 142] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/28/2014] [Revised: 12/18/2014] [Accepted: 12/24/2014] [Indexed: 11/18/2022]
Abstract
Maillard reaction produces flavour and aroma during cooking process; and it is used almost everywhere from the baking industry to our day to day life to make food tasty. It is often called nonenzymatic browning reaction since it takes place in the absence of enzyme. When foods are being processed or cooked at high temperature, chemical reaction between amino acids and reducing sugars leads to the formation of Maillard reaction products (MRPs). Depending on the way the food is being processed, both beneficial and toxic MRPs can be produced. Therefore, there is a need to understand the different types of MRPs and their positive or negative health effects. In this review we have summarized how food processing effects MRP formation in some of the very common foods.
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Affiliation(s)
- Nahid Tamanna
- Graduate Program in Biological Sciences, University of Manitoba, Winnipeg, MB, Canada R3T 2N2
| | - Niaz Mahmood
- Graduate Program in Biochemistry and Medical Genetics, University of Manitoba, Winnipeg, MB, Canada R3E 0J9
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38
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Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection. Food Chem 2014; 161:40-6. [DOI: 10.1016/j.foodchem.2014.03.106] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2013] [Revised: 03/12/2014] [Accepted: 03/23/2014] [Indexed: 11/20/2022]
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Yassa HA, George SM, Refaiy AERM, Moneim EMA. Camellia sinensis (green tea) extract attenuate acrylamide induced testicular damage in albino rats. ENVIRONMENTAL TOXICOLOGY 2014; 29:1155-1161. [PMID: 23364758 DOI: 10.1002/tox.21846] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2011] [Revised: 12/11/2012] [Accepted: 12/25/2012] [Indexed: 06/01/2023]
Abstract
UNLABELLED Acrylamide is a proved toxin for testicular function, found in food when heated for long period of time. Green tea (Camellia sinensis) is a potent antioxidant; the aim of this study was to investigate the protective effect of green tea extract against the toxic effects of acrylamide in rat testes. METHODS acrylamide was administered orally to rats in different doses and also the extract of green tea was administered orally to different groups of animals in combination with the acrylamide. The weight of animals, testosterone hormone level and histopathological effect upon testicles were evaluated. RESULTS Testosterone hormone level in serum, and histopathological findings were significantly improved with the co-administration of green tea extract with the acrylamide. Green tea extract reversed all the toxic effects of acrylamide even in high dose for long period (90 days). CONCLUSION Green tea extract is a potent antioxidant antidote for the acrylamide toxic effects upon testicular function.
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Affiliation(s)
- Heba A Yassa
- Forensic Medicine and Clinical Toxicology department, Faculty of Medicine, Assiut University, Egypt
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40
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Gökmen V. A perspective on the evaluation of safety risks in thermal processing of foods with an example for acrylamide formation in biscuits. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2014. [DOI: 10.3920/qas2013.0387] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- V. Gökmen
- Food Engineering Department, Hacettepe University, 06800 Beytepe, Ankara, Turkey
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41
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Gamboa-Santos J, Megías-Pérez R, Soria AC, Olano A, Montilla A, Villamiel M. Impact of processing conditions on the kinetic of vitamin C degradation and 2-furoylmethyl amino acid formation in dried strawberries. Food Chem 2014; 153:164-70. [DOI: 10.1016/j.foodchem.2013.12.004] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2013] [Revised: 11/27/2013] [Accepted: 12/02/2013] [Indexed: 11/27/2022]
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42
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Heilmann M, Wellner A, Gadermaier G, Ilchmann A, Briza P, Krause M, Nagai R, Burgdorf S, Scheurer S, Vieths S, Henle T, Toda M. Ovalbumin modified with pyrraline, a Maillard reaction product, shows enhanced T-cell immunogenicity. J Biol Chem 2014; 289:7919-28. [PMID: 24505139 DOI: 10.1074/jbc.m113.523621] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
The Maillard reaction (also referred to as "glycation") takes place between reducing sugars and compounds with free amino groups during thermal processing of foods. In the final stage of the complex reaction cascade, the so-called advanced glycation end products (AGEs) are formed, including proteins with various glycation structures. It has been suggested that some AGEs could have immunostimulatory effects. Here, we aimed to identify specific glycation structure(s) that could influence the T-cell immunogenicity and potential allergenicity of food allergens, using ovalbumin (OVA, an egg white allergen) as a model allergen. OVA was specifically modified with representative glycation structures: N(ε)-carboxymethyl lysine (CM-OVA), N(ε)-carboxyethyl lysine (CE-OVA), pyrraline (Pyr-OVA), or methylglyoxal-derived arginine derivatives (MGO-OVA). As well as AGE-OVA, a crude glycation product in thermal incubation of OVA with glucose, only Pyr-OVA, and not other modified OVAs, was efficiently taken up by bone marrow-derived murine dendritic cells (BMDCs). The uptake of Pyr-OVA was reduced in scavenger receptor class A (SR-A)-deficient BMDCs, but not in cells treated with inhibitors of scavenger receptor class B, galectin-3, or blocking antibodies against CD36, suggesting that pyrraline binds to SR-A. Compared with other modified OVAs, Pyr-OVA induced higher activation of OVA-specific CD4(+) T-cells in co-culture with BMDCs. Furthermore, compared with native OVA, AGE-OVA and Pyr-OVA induced higher IgE production in mice. Pyrraline could induce better allergen uptake by DCs via association with SR-A and subsequently enhance CD4(+) T-cell activation and IgE production. Our findings help us to understand how Maillard reaction enhances the potential allergenicity of food allergens.
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Affiliation(s)
- Monika Heilmann
- From the Junior Research Group 1, "Experimental Allergy Models" and
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Arena S, Salzano AM, Renzone G, D'Ambrosio C, Scaloni A. Non-enzymatic glycation and glycoxidation protein products in foods and diseases: an interconnected, complex scenario fully open to innovative proteomic studies. MASS SPECTROMETRY REVIEWS 2014; 33:49-77. [PMID: 24114996 DOI: 10.1002/mas.21378] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2012] [Revised: 03/09/2013] [Accepted: 03/09/2013] [Indexed: 06/02/2023]
Abstract
The Maillard reaction includes a complex network of processes affecting food and biopharmaceutical products; it also occurs in living organisms and has been strictly related to cell aging, to the pathogenesis of several (chronic) diseases, such as diabetes, uremia, cataract, liver cirrhosis and various neurodegenerative pathologies, as well as to peritoneal dialysis treatment. Dozens of compounds are involved in this process, among which a number of protein-adducted derivatives that have been simplistically defined as early, intermediate and advanced glycation end-products. In the last decade, various bottom-up proteomic approaches have been successfully used for the identification of glycation/glycoxidation protein targets as well as for the characterization of the corresponding adducts, including assignment of the modified amino acids. This article provides an updated overview of the mass spectrometry-based procedures developed to this purpose, emphasizing their partial limits with respect to current proteomic approaches for the analysis of other post-translational modifications. These limitations are mainly related to the concomitant sheer diversity, chemical complexity, and variable abundance of the various derivatives to be characterized. Some challenges to scientists are finally proposed for future proteomic investigations to solve main drawbacks in this research field.
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Affiliation(s)
- Simona Arena
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, 80147, Naples, Italy
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44
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Nguyen HT, van der Fels-Klerx HJ, van Boekel MAJS. Nϵ-(carboxymethyl)lysine: A Review on Analytical Methods, Formation, and Occurrence in Processed Food, and Health Impact. FOOD REVIEWS INTERNATIONAL 2013. [DOI: 10.1080/87559129.2013.853774] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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45
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Effect of red sweet pepper dehydration conditions on Maillard reaction, ascorbic acid and antioxidant activity. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.03.034] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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46
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Gamboa-Santos J, Soria AC, Fornari T, Villamiel M, Montilla A. Optimisation of convective drying of carrots using selected processing and quality indicators. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12076] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Juliana Gamboa-Santos
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM); CEI (CSIC+UAM); Nicolás Cabrera; 9. 28049; Madrid; Spain
| | - Ana C. Soria
- Instituto de Química Orgánica General (CSIC); Juan de la Cierva; 3. 28006; Madrid; Spain
| | - Tiziana Fornari
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM); CEI (CSIC+UAM); Nicolás Cabrera; 9. 28049; Madrid; Spain
| | - Mar Villamiel
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM); CEI (CSIC+UAM); Nicolás Cabrera; 9. 28049; Madrid; Spain
| | - Antonia Montilla
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM); CEI (CSIC+UAM); Nicolás Cabrera; 9. 28049; Madrid; Spain
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47
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Release of pyrraline in absorbable peptides during simulated digestion of casein glycated by 3-deoxyglucosone. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2027-5] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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48
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Gamboa-Santos J, Soria AC, Villamiel M, Montilla A. Quality parameters in convective dehydrated carrots blanched by ultrasound and conventional treatment. Food Chem 2013; 141:616-24. [PMID: 23768402 DOI: 10.1016/j.foodchem.2013.03.028] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2012] [Revised: 03/07/2013] [Accepted: 03/09/2013] [Indexed: 11/25/2022]
Abstract
The effect of previous ultrasound and conventional blanching treatments on drying and quality parameters (2-furoylmethyl-amino acids -as indicators of lysine and arginine participation in the Maillard reaction-, carbohydrates, total polyphenols, protein profile, rehydration ratio, microstructure changes) of convective dehydrated carrots has been assessed. The most striking feature was the influence of blanching on the subsequent 2-furoylmethyl-amino acid formation during drying, probably due to changes in the protein structure. The highest values of 2-furoylmethyl-amino acids were found in carrots conventionally blanched with water at 95°C for 5 min. However, samples previously treated by ultrasound presented intermediate values of 2-furoylmethyl-amino acids and carbohydrates as compared to the conventionally blanched samples. Dried carrots previously subjected to ultrasound blanching preserved their total polyphenol content and showed rehydration properties, which were even better than those of the freeze-dried control sample. The results obtained here underline the usefulness of 2-furoylmethyl-amino acids as indicators of the damage suffered by carrots during their blanching and subsequent drying.
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Affiliation(s)
- Juliana Gamboa-Santos
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), CEI (UAM+CSIC), Nicolás Cabrera, 9, E-28049 Madrid, Spain
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49
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Hellwig M, Henle T. Quantification of the Maillard reaction product 6-(2-formyl-1-pyrrolyl)-l-norleucine (formyline) in food. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1738-3] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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50
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