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Wei X, Liu L, Zhang J, Kou Y, Du Y, Kong M, Xie J, Shen M. Evaluation of potentially harmful Maillard reaction products in different types of commercial formulae. Food Chem 2024; 456:139965. [PMID: 38852460 DOI: 10.1016/j.foodchem.2024.139965] [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: 01/02/2024] [Revised: 05/29/2024] [Accepted: 06/02/2024] [Indexed: 06/11/2024]
Abstract
Pasteurisation and spray drying are critical steps to ensure the safety and shelf-life of formulae, but these treatments also induce formation of some potentially harmful Maillard reaction products. In this study, the occurrence of potentially harmful Maillard reaction products and proximate compositions in different commercial formulae were analysed. Our results showed that infant formulae had significantly higher concentrations of furosine, Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) than follow-on/toddler formula. Specialty formulae had higher concentrations of glyoxal and CML than other types of formulae. Correlation analysis indicated that concentrations of 5-hydroxymethylfurfural, 3-deoxyglucosone, CML and CEL were closely related to fat contents. These results provided insight into concentrations of potentially harmful Maillard reaction products in different types of formulae and provide a theoretical basis for further optimisation of processing.
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Affiliation(s)
- Xiaoxiao Wei
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Lei Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jian Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yafei Kou
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yanli Du
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Mengru Kong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
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Ohno R, Auditore A, Gensberger-Reigl S, Saller J, Stützer J, Weigel I, Pischetsrieder M. Qualitative and Quantitative Profiling of Fructose Degradation Products Revealed the Formation of Thirteen Reactive Carbonyl Compounds and Higher Reactivity Compared to Glucose. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:19131-19142. [PMID: 39145730 DOI: 10.1021/acs.jafc.4c04314] [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: 08/16/2024]
Abstract
Fructose occurs in foods and as a metabolite in vivo. It can be degraded, leading to the formation of reactive carbonyl compounds, which may influence food properties and have an impact on health. The present study performed an in-depth qualitative and quantitative profiling of fructose degradation products. Thus, the α-dicarbonyl compounds 3-deoxyglucosone, glucosone, methylglyoxal, glyoxal, hydroxypyruvaldehyde, threosone, 3-deoxythreosone, and 1-desoxypentosone and the monocarbonyl compounds formaldehyde, acetaldehyde, glycolaldehyde, glyceraldehyde, and dihydroxyacetone were detected in fructose solutions incubated at 37 °C. Quantitative profiling after 7 days revealed 4.6-271.6-fold higher yields of all degradation products from fructose compared to glucose. Except for 3-deoxyglucosone, the product formation appeared to be metal dependent, indicating oxidative pathways. CaCl2 and MgCl2 partially reduced fructose degradation. Due to its high reactivity compared to glucose, particularly toward metal-catalyzed pathways, fructose may be a strong contributor to sugar degradation and Maillard reaction in foods and in vivo.
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Affiliation(s)
- Reiichi Ohno
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, Erlangen 91058, Germany
| | - Andrea Auditore
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, Erlangen 91058, Germany
| | - Sabrina Gensberger-Reigl
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, Erlangen 91058, Germany
- FAU NeW - Research Center New Bioactive Compounds, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, Erlangen 91058, Germany
| | - Julia Saller
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, Erlangen 91058, Germany
| | - Joachim Stützer
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, Erlangen 91058, Germany
| | - Ingrid Weigel
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, Erlangen 91058, Germany
| | - Monika Pischetsrieder
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, Erlangen 91058, Germany
- FAU NeW - Research Center New Bioactive Compounds, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, Erlangen 91058, Germany
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3
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Huang X, Xia S. Inhibitory effect of thiol compounds on browning precursors and intermediates in sorbitol/glycine system. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5533-5540. [PMID: 38357986 DOI: 10.1002/jsfa.13387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Revised: 01/30/2024] [Accepted: 02/11/2024] [Indexed: 02/16/2024]
Abstract
BACKGROUND Sorbitol as a sweetener is often thought to be unable to participate in the Maillard reaction causing browning. However, browning of a system was found to be significant when sorbitol was mixed with glycine and heated. The thiol compounds glutathione and cysteine were added to the system, and the inhibition mechanism of the two on the browning of the system was studied by combining the changes of precursor substances, intermediate products and browning degree. RESULTS When the concentration of thiol compounds reached 25 mg mL-1, both could make the browning inhibition of the system more than 80%, and the accumulated glucose concentration was reduced to <35% of the control. The production of 3-deoxyglucosone, a precursor of melanoidin, was significantly reduced. CONCLUSION Glutathione and cysteine directly inhibited the production of substrates in the sorbitol/glycine system, reduced glucose accumulation through competitive consumption and captured highly active intermediates through sulfhydryl groups. This has implications for the browning control of food systems containing sugar alcohols. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Xiaotian Huang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, People's Republic of China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People's Republic of China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, People's Republic of China
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, People's Republic of China
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Zeng XB, Yin FW, Zhao GH, Guo C, Li DY, Liu HL, Qin L, Shahidi F, Zhou DY. Mechanism of color change in Antarctic krill oil during storage. Food Chem 2024; 444:138583. [PMID: 38309082 DOI: 10.1016/j.foodchem.2024.138583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 01/10/2024] [Accepted: 01/24/2024] [Indexed: 02/05/2024]
Abstract
Antarctic krill oil (AKO) is reddish-orange in color but undergoes changes during storage. To investigate the color deterioration and potential mechanisms involved, the changes in color, endogenous components (astaxanthin, fatty acids, and phospholipids), and reaction products (aldehydes, α-dicarbonyl compounds, and pyrroles) of AKO upon storage were determined. Although the visual color of AKO tended to darken upon storage, the colorimetric analysis and ultraviolet-visible spectrum analysis both indicated a fading in red and yellow due to the oxidative degradation of astaxanthin. During storage of AKO, lipid oxidation led to the formation of carbonyl compounds such as aldehydes and α-dicarbonyls. In addition, phosphatidylethanolamines (PEs) exhibited a faster loss rate than phosphatidylcholines. Moreover, hydrophobic pyrroles, the Maillard-like reaction products associated with primary amine groups in PEs accumulated. Therefore, it is suggested that the Maillard-like reaction between PEs and carbonyl compounds formed by lipid oxidation contributed to color darkening of AKO during storage.
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Affiliation(s)
- Xiang-Bo Zeng
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Fa-Wen Yin
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Guan-Hua Zhao
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Chao Guo
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - De-Yang Li
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Hui-Lin Liu
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Lei Qin
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1C 5S7, Canada
| | - Da-Yong Zhou
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
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Custodio-Mendoza JA, Lopez Blanco A, Ares-Fuentes AM, Carro Díaz AM. Green infant formula analysis: Optimizing headspace solid-phase microextraction of carbonyl compounds associated with lipid peroxidation using GC-MS and pentafluorophenylhydrazine derivatization. Talanta 2024; 273:125816. [PMID: 38442561 DOI: 10.1016/j.talanta.2024.125816] [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: 12/18/2023] [Revised: 02/16/2024] [Accepted: 02/18/2024] [Indexed: 03/07/2024]
Abstract
The refinement and optimization of a method combining headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS) was successfully performed for the first time to determine seven carbonyl and dicarbonyl compounds, including glyoxal, methylglyoxal, dimethylglyoxal, and malondialdehyde in infant formulae, related to lipid peroxidation. HS-SPME was utilized for simultaneous extraction and derivatization with pentafluorophenylhydrazine (PFPH). Critical parameters such as temperature, pH, extractive phase, and salting-out were meticulously investigated and fine-tuned by an asymmetrical 2232//9 screening design to ensure the method's efficacy and reliability. Optimal conditions included a PFPH concentration of 5 g/L, pH 5.0, head-space extraction at 60 °C within 10 min, utilizing a DVB/CAR/PDMS coating, and a 20% w/w salting-out. The analytical validation of this method, compliant with FDA guidelines, demonstrated exceptional linearity, sensitivity, specificity, precision (RSD ≤13.8%), and accuracy (84.8% ≤ recovery ≤111.5%). The metric approach AGREEprep confirms its eco-friendliness, marking a significant step towards an environmentally conscious approach in infant formula analysis. An occurrence study conducted on 25 infant formula samples revealed widespread carbonyl and dicarbonyl compounds in both powdered and liquid variants. ANOVA results exhibited variations in compound concentrations among different sample groups. Clustering analyses delineated distinct groups based on carbonyl content, indicating the potential of these compounds as markers for lipid peroxidation and food quality assessment. This method serves as a valuable tool for evaluating infant formula quality, stability towards oxidation, and safety.
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Affiliation(s)
- Jorge A Custodio-Mendoza
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 c, 02-776, Warszawa, Poland; Department of Analytical Chemistry, Nutrition and Food Science. University of Santiago de Compostela, 15782, Santiago de Compostela, Spain.
| | - Ana Lopez Blanco
- Department of Analytical Chemistry, Nutrition and Food Science. University of Santiago de Compostela, 15782, Santiago de Compostela, Spain
| | - Ana M Ares-Fuentes
- Center for Applied Chemistry and Biotechnology (CQAB), University of Alcalá, 28805, Alcalá de Henares, Spain
| | - Antonia M Carro Díaz
- Department of Analytical Chemistry, Nutrition and Food Science. University of Santiago de Compostela, 15782, Santiago de Compostela, Spain; Health Research Institute of Santiago de Compostela (IDIS). University of Santiago de Compostela, 15782, Santiago de Compostela, Spain; Instituto de Materiais (iMATUS). University of Santiago de Compostela, 15782, Santiago de Compostela, Spain.
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Custodio-Mendoza JA, Muñoz-Menendez L, España-Fariñas MP, Valente IM, Rodrigues JA, Almeida PJ, Lorenzo RA, Carro AM. Simultaneous determination of carbonyl compounds related to thermal treatment and oxidative stability of infant formulas by gas-diffusion microextraction and high-performance liquid chromatography with ultraviolet detection. Anal Chim Acta 2024; 1288:342164. [PMID: 38220296 DOI: 10.1016/j.aca.2023.342164] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Revised: 12/12/2023] [Accepted: 12/16/2023] [Indexed: 01/16/2024]
Abstract
Infant formulae are the only possible alternative to breastfeeding during the first year of life, so it is crucial to assure their innocuousness. Infant formula undergoes heat treatments to ensure safety and shelf life. However, such processes impact health as they lead to the formation of malondialdehyde, acrolein, and α-dicarbonyl compounds, related to Maillard reaction. Thus, there is a need for improved analytical methods to ensure the safety, quality, and nutritional value of infant formulae, and also exploring the potential of specific compounds as indicators for quality control and monitoring purposes. We developed and validated a novel, efficient, and cost-effective method using gas-diffusion microextraction for the simultaneous quantification of carbonyl compounds in infant formula. Malondialdehyde, acrolein, glyoxal, methylglyoxal, and diacetyl were detected as o-phenylenediamine derivatives using HPLC with UV detection. Parameters influencing extraction efficiency were studied using an asymmetric screening design. The validated method has shown excellent linearity, sensitivity, accuracy, and precision. It was applied to analyze 26 infant formula samples, including starter, follow-up, and special formulated powdered infant formula. Methylglyoxal was found in all samples (0.201-3.153 μg mL-1), while malondialdehyde was present only in certain starter formulas (1.033-1.802 μg mL-1). Acrolein (0.510-3.246 μg mL-1), glyoxal (0.109-1.253 μg mL-1), and diacetyl (0.119-2.001 μg mL-1) were detected in various sample types. Principal components and hierarchical cluster analyses have showcased distinct sample clustering based on analyte contents. This study presents a novel methodology for the analysis of markers of thermal treatment and oxidative stability in infant formula. It contributes to the characterization of the products' composition and quality control of infant formulae, thereby enhancing their safety and nutritional adequacy. This study also presents the first reported quantification of acrolein in infant formula and introduces the application of the acrolein-o-phenylenediamine derivative for food analysis.
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Affiliation(s)
- Jorge A Custodio-Mendoza
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 c, 02-776, Warszawa, Poland; Department of Analytical Chemistry, Nutrition and Food Science. University of Santiago de Compostela. 15782, Santiago de Compostela, Spain.
| | - Luis Muñoz-Menendez
- Department of Analytical Chemistry, Nutrition and Food Science. University of Santiago de Compostela. 15782, Santiago de Compostela, Spain
| | - M Pilar España-Fariñas
- Department of Analytical Chemistry, Nutrition and Food Science. University of Santiago de Compostela. 15782, Santiago de Compostela, Spain
| | - Inês M Valente
- REQUIMTE, LAQV, ICBAS, Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal; REQUIMTE, LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007, Porto, Portugal
| | - José A Rodrigues
- REQUIMTE, LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007, Porto, Portugal
| | - Paulo J Almeida
- REQUIMTE, LAQV, ICBAS, Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal
| | - Rosa A Lorenzo
- Department of Analytical Chemistry, Nutrition and Food Science. University of Santiago de Compostela. 15782, Santiago de Compostela, Spain; Health Research Institute of Santiago de Compostela (IDIS). University of Santiago de Compostela. 15782, Santiago de Compostela, Spain
| | - Antonia M Carro
- Department of Analytical Chemistry, Nutrition and Food Science. University of Santiago de Compostela. 15782, Santiago de Compostela, Spain; Health Research Institute of Santiago de Compostela (IDIS). University of Santiago de Compostela. 15782, Santiago de Compostela, Spain; Instituto de Materiais (iMATUS). University of Santiago de Compostela, 15782, Santiago de Compostela, Spain.
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Huang X, Feng T, Cui H, Xia S, Zhu H. Analysis of the browning reaction in a sorbitol/glycine model: Formation and degradation of precursors, glucose and α-dicarbonyl compounds during heating. Food Res Int 2024; 177:113870. [PMID: 38225137 DOI: 10.1016/j.foodres.2023.113870] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 12/10/2023] [Accepted: 12/14/2023] [Indexed: 01/17/2024]
Abstract
Browning can occur in the matrices of alditol and amino acids due to heating or long-term storage, which poses challenges in achieving the desired appearance stability. To investigate the mechanism of browning in the sorbitol-glycine system, we evaluated the evolution of typical intermediates, including glucose and α-dicarbonyl compounds (α-DCs), during heating at 100 ˚C. The browning index and intermediate products of the sorbitol-glycine system increased more rapidly compared to those of the sorbitol system. After heating for 10 h, the browning index of the sorbitol-glycine system was eight times higher than that of sorbitol alone. In the presence of glycine, sorbitol underwent continuous conversion into glucose. After 10 h of heating, the concentration of glucose in the sorbitol-glycine system reanched 726.6 mg/L, which was approximately 63 times higher than that in the sorbitol system. Mass spectrometry analysis revealed the presence of α-DCs such as 3-deoxyglucosone (3-DG), glyoxal (GO), methylglyoxal (MGO), 2,3-butanedione (2,3-BD), in the sorbitol-glycine system. These compounds were precursors of melanoidins, indicating the occurrence of the Maillard reaction and resulting in the browning of the system. Therefore, the browning process in the sorbitol-glycine system involved two stages of reactions: the conversion of sorbitol to glucose and the Maillard reaction between glucose and glycine.
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Affiliation(s)
- Xiaotian Huang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Tingting Feng
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, PR China
| | - Heping Cui
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
| | - Hanjiang Zhu
- Procter & Gamble Technology (Beijing) Co., Ltd, 35 Yu'an Road, Beijing 101312, PR China
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Sun X, Li J, Yan S. Study on the non-enzymatic browning of lotus rhizome juice during sterilization mediated by 1,2-dicarboxyl and heterocyclic compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:362-372. [PMID: 37598410 DOI: 10.1002/jsfa.12931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 08/11/2023] [Accepted: 08/21/2023] [Indexed: 08/22/2023]
Abstract
BACKGROUND Lotus rhizome juice (LRJ) is susceptible to the Maillard reaction (MR) and caramelization, which tend to cause a reduction in quality and lower consumer acceptance of the product. 1,2-Dicarbonyl compounds (DCs) and heterocyclic compounds have attracted increasing attention as key intermediates responsible for the formation of brown pigments during MR and caramelization. However, little is known about the effects of these two types of compounds on brown pigments in LRJ during sterilization. This study quantified the changes in brown intensity (A420), DCs, and heterocyclic compounds before and after spiking, and identified the precursors and intermediates for brown pigment formation as well as the formation pathways of the intermediates. RESULTS The spiking experiments suggested that spiking with fructose resulted in more 3-deoxyglucosone (3-DG) and 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP), while that with lysine led to more glucosone (GS) and 2,3-butanedione (2,3-BD) in LRJ. The addition of glucose, asparagine, and glutamine promoted the formation of 5-hydroxymethylfurfural (HMF) significantly, whereas the addition of glucose, lysine, and asparagine resulted in more norfuraneol. Spiking with reducing sugars and amino acids promoted both glyoxal (GO) and methylglyoxal (MGO), and the effect of glucose on GO was particularly significant. Correlation analysis showed that A420 had the highest correlation with 3-DG in the fructose- and lysine-spiked group, and with HMF in the glucose-, asparagine-, and glutamine-spiked groups. CONCLUSION This study revealed that fructose, glucose, asparagine, glutamine, and lysine were essential precursors of MR and caramelization in LRJ during sterilization. 3-Deoxyglucosone and DDMP were mainly produced by caramelization with fructose as the primary precursor, whereas GS and 2,3-BD were primarily formed via MR with lysine catalysis. The MR and caramelization were the main formation pathways of HMF (catalyzed by asparagine and glutamine) and norfuraneol (catalyzed by lysine and asparagine), with glucose as the critical precursor. Methylglyoxal was mainly produced by MR or caramelization, and caramelization was the main formation pathway of GO, with glucose as the precursor. Dor brown pigment formation from fructose and lysine, 3-DG was identified as the most crucial intermediate, while for that from glucose, asparagine, and glutamine, HMF was found to be the most important intermediate. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xianxian Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jie Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Department of Science and Technology of Hubei Province, Aquatic Vegetable Preservation & Processing Technology Engineering Center of Hubei Province, Wuhan, Hubei, China
- Engineering Research Center of the Ministry of Education, Engineering Research Center of Ministry of Education for Green Development of Aquatic Biological Industry in Yangtze River Economic Belt, Wuhan, Hubei, China
| | - Shoulei Yan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Department of Science and Technology of Hubei Province, Aquatic Vegetable Preservation & Processing Technology Engineering Center of Hubei Province, Wuhan, Hubei, China
- Engineering Research Center of the Ministry of Education, Engineering Research Center of Ministry of Education for Green Development of Aquatic Biological Industry in Yangtze River Economic Belt, Wuhan, Hubei, China
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Zhai Y, Cui H, Hayat K, Li T, Wu X, Fu Y, Zhang X, Ho CT. Regulated Formation of Inhibited Color and Enhanced Flavor Derived from Heated 2-Threityl-Thiazolidine-4-Carboxylic Acid with Additional Cysteine Targeting at Different Degradation Stages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:14300-14311. [PMID: 37747802 DOI: 10.1021/acs.jafc.3c04166] [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: 09/27/2023]
Abstract
This study explored the addition of cysteine (Cys) affecting the color formation of heated 2-threityl-thiazolidine-4-carboxylic acid (TTCA) models under different reaction conditions and pointed out that temperature was considered to be the key parameter influencing the color inhibition behavior of Cys on TTCA reaction models. Results revealed that additional Cys not only controlled the reaction progress and blocked the formation pathway of browning but also changed the formation rate, intensity, and profile of the flavor generated from the TTCA reaction model. Meanwhile, the mechanism of Cys simultaneously regulating the formation of color and flavor was revealed through monitoring of the characteristic downstream products during TTCA degradation and model reaction systems. At the initial stage, the additional Cys acted as a color inhibitor before the deoxyxylosone degradation, preventing the formation of downstream browning precursors. With the continuous depletion of Cys as well as the generation of furans or α-dicarbonyl compounds, Cys became a flavor enhancer to act on the browning precursors and to provide more sulfur/nitrogen elements for the TTCA thermal reaction system. Therefore, Cys had the potential to act as both color inhibitor and flavor fortifier to match with TTCA for the preparation of a light-colored flavoring base with a desired flavor during thermal processing.
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Affiliation(s)
- Yun Zhai
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P. R. China
| | - Heping Cui
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, P. R. China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States
| | - Teng Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P. R. China
| | - Xian Wu
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States
| | - Yuying Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P. R. China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, P. R. China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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10
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Xu Q, Yin Y, Liu Y, Ma Q, Chen X, Zhao J. Simultaneous determination of six α-dicarbonyl compounds in traditional Chinese medicines using high-performance liquid chromatography-fluorescence detector with pre-column derivatization. J Sep Sci 2023; 46:e2300435. [PMID: 37548124 DOI: 10.1002/jssc.202300435] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 07/23/2023] [Accepted: 07/27/2023] [Indexed: 08/08/2023]
Abstract
A reliable method for determination of six α-dicarbonyl compounds in traditional Chinese medicines was first developed and validated by high-performance liquid chromatography-fluorescence detector with pre-column derivatization. α-Dicarbonyl compounds in traditional Chinese medicines were extracted and derivatized with 2,3-diaminaphthalene. The derivatization procedure of six α-dicarbonyl compounds was confirmed by high-resolution mass spectrometry. The limits of quantitation for six α-dicarbonyl compounds ranged from 3.70 × 10-3 to 2.21 × 10-2 μM. The established method showed good linearity (regression coefficient > 0.9990), precision (relative standard deviation < 3.37%), and high recovery (97.8%∼113.1%). The developed method was successfully applied to detect the six α-dicarbonyl compounds in traditional Chinese medicines. The result exhibited six α-dicarbonyl compounds was found in the 15 kinds of traditional Chinese medicines, which suggested us that the determination of α-dicarbonyl compounds should be paid more attention in the quality control of traditional Chinese medicines.
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Affiliation(s)
- Qianqian Xu
- School of Pharmacy, Binzhou Medical University, Yantai, P. R. China
| | - Yi Yin
- School of Pharmacy, Binzhou Medical University, Yantai, P. R. China
| | - Ye Liu
- School of Pharmacy, Binzhou Medical University, Yantai, P. R. China
| | - Qianyun Ma
- School of Pharmacy, Binzhou Medical University, Yantai, P. R. China
| | - Xiangming Chen
- School of Pharmacy, Binzhou Medical University, Yantai, P. R. China
| | - Juanjuan Zhao
- School of Pharmacy, Binzhou Medical University, Yantai, P. R. China
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11
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Yan S, Wu L, Xue X. α-Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control. Compr Rev Food Sci Food Saf 2023; 22:1387-1417. [PMID: 36789800 DOI: 10.1111/1541-4337.13115] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 12/31/2022] [Accepted: 01/14/2023] [Indexed: 02/16/2023]
Abstract
α-Dicarbonyl compounds (α-DCs) are readily produced during the heating and storage of foods, mainly through the Maillard reaction, caramelization, lipid-peroxidation, and enzymatic reaction. They contribute to both the organoleptic properties (i.e., aroma, taste, and color) and deterioration of foods and are potential indicators of food quality. α-DCs are also important precursors to hazardous substances, such as acrylamide, furan, advanced lipoxidation end products, and advanced glycation end products, which are genotoxic, neurotoxic, and linked to several diseases. Recent studies have indicated that dietary α-DCs can elevate plasma α-DC levels and lead to "dicarbonyl stress." To accurately assess their health risks, quantifying α-DCs in food products is crucial. Considering their low volatility, inability to absorb ultraviolet light, and high reactivity, the analysis of α-DCs in complex food systems is a challenge. In this review, we comprehensively cover the development of scientific approaches, from extraction, enrichment, and derivatization, to sophisticated detection techniques, which are necessary for quantifying α-DCs in different foods. Exposure to α-DCs is inevitable because they exist in most foods. Recently, novel strategies for reducing α-DC levels in foods have become a hot research topic. These strategies include the use of new processing technologies, formula modification, and supplementation with α-DC scavengers (e.g., phenolic compounds). For each strategy, it is important to consider the potential mechanisms underlying the formation and removal of process contaminants. Future studies are needed to develop techniques to control α-DC formation during food processing, and standardized approaches are needed to quantify and compare α-DCs in different foods.
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Affiliation(s)
- Sha Yan
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
| | - Liming Wu
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xiaofeng Xue
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
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12
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Wang S, Wang M, Wang Y, Wu Z, Yang J, Li H, Li H, Yu J. Control of the Maillard reaction and secondary shelf-life prediction of infant formula during domestic use. J Food Sci 2023; 88:681-695. [PMID: 36576128 DOI: 10.1111/1750-3841.16437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 11/24/2022] [Accepted: 12/07/2022] [Indexed: 12/29/2022]
Abstract
To control the Maillard reaction of infant formula (IF) during secondary shelf-life (SSL) and establish an SSL prediction model, the effects of storage temperatures (25°C, 37°C) and relative humidity (RH) levels (32%, 57%, and 75%) on the Maillard reaction products (MRPs) were evaluated. Visible color changes were observed during storage in samples stored at 37°C and not at 25°C. The available lysine loss was the largest, up to 64.14% and 69.40% after 4 weeks of storage at 37°C and 57% RH. At the end of storage, the 5-hydroxymethylfurfural, 3-deoxyglucuronide, fluorescence of advanced Maillard products and soluble Tryptophan (FAST) index, and Nε -carboxymethyllysine (CML) of two commercial IFs increased by 0.48-3.32, 1.26-12.65, 0.01-4.87, and 0.30-1.05 times, respectively. During storage, the glyoxal content in two commercial IFs tended to increase and then decrease in the range of 0.21-3.43 mg/100 g. The SSL of IFs was predicted using the multivariate accelerated shelf-life test and the Arrhenius model. At 25°C, the estimated SLL of two commercial IFs were 10-9 and 7-6 weeks at 57% and 75% RH, respectively. MRPs and ΔE* could be used as indicators for predicting the SLL of infant formula. PRACTICAL APPLICATION: The results of the study suggested that the increase in storage temperature and humidity during the SSL can promote the MR of IF, which affects the sensory and safety of IF. Therefore, consumers need to focus on controlling storage conditions during the SSL to avoid degradation of IF quality.
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Affiliation(s)
- Sihui Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Mengqi Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Ying Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Zhengyan Wu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jingjing Yang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Hongjuan Li
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Hongbo Li
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jinghua Yu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
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13
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Huang Y, Li M, Lu J, Hu H, Wang Y, Li C, Huang X, Chen Y, Shen M, Nie S, Xie M. Inhibitory effect of hydrocolloids and ultrasound treatments on acrylamide and 5-hydroxymethylfurfural formation in French fries. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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Akıllıoğlu HG, Chatterton DEW, Lund MN. Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage. Food Chem 2022; 396:133687. [PMID: 35858513 DOI: 10.1016/j.foodchem.2022.133687] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 06/28/2022] [Accepted: 07/10/2022] [Indexed: 11/04/2022]
Abstract
The formation of Maillard reaction products, including Amadori compounds (determined as furosine), advanced glycation end products (AGEs), α-dicarbonyl and furfural compounds, as well as amino acid cross-links (lysinoalanine and lanthionine) was investigated in direct (DI) and indirect (IN) UHT-treated experimental liquid infant formula (IF) during storage at 40 °C. IN-IF had higher concentrations of all investigated compounds compared to DI-IF and low pasteurized IF. IN UHT treatment induced significantly higher concentrations of α-dicarbonyl compounds (glyoxal, methylglyoxal, 3-deoxyglucosone and 3-deoxygalactosone) compared to DI, which facilitated increased formation of AGEs (N-Ɛ-(carboxymethyl)lysine, methylglyoxal- and glyoxal-derived hydroimidazolones) in unstored IFs. During storage for 6 months, concentrations of furosine and AGEs increased while α-dicarbonyl compounds decreased. Principal component analysis indicated that differences between IN-IF and DI-IF disappeared after 2 months of storage. IN-IF had higher concentrations of lysinoalanine and lanthionine and lower concentrations of available lysine and arginine than DI-IF indicating higher loss of protein quality in IN-IF.
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Affiliation(s)
- Halise Gül Akıllıoğlu
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark.
| | - Dereck E W Chatterton
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark.
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Blegdamsvej 3, 2200 Copenhagen N, Denmark.
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15
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Wang M, Yuan X, Zheng Y, Wu Z, Li H, Li H, Yu J. Maillard reaction indicators formation, changes and possible intake in infant formula produced by different thermal treatments during domestic use. Food Chem 2022; 395:133576. [DOI: 10.1016/j.foodchem.2022.133576] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 05/30/2022] [Accepted: 06/23/2022] [Indexed: 11/26/2022]
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16
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Xia X, Zhai Y, Cui H, Zhang H, Hayat K, Zhang X, Ho CT. Structural diversity and concentration dependence of pyrazine formation: Exogenous amino substrates and reaction parameters during thermal processing of l-alanyl-l-glutamine Amadori compound. Food Chem 2022; 390:133144. [PMID: 35594769 DOI: 10.1016/j.foodchem.2022.133144] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 04/26/2022] [Accepted: 05/01/2022] [Indexed: 11/26/2022]
Abstract
The Amadori compound of glucose and l-alanyl-l-glutamine (Ala-Gln-ARP) was prepared and characterized by UPLC-MS/MS and NMR. There were no pyrazines produced by heated Ala-Gln-ARP alone due to the asynchronicity of regenerated l-alanyl-l-glutamine and α-dicarbonyl compounds. High temperature (130 °C) and long reaction time could facilitate the 2,5-dimethylpyrazine formation at a small concentration (33.4 ± 3.47 μg/L). The exogenous amino substrates would lower the formation temperature of pyrazines and make it to be generated effectively. Extra supplied l-alanyl-l-glutamine could generate 2,5-dimethylpyrazine at 110 °C, while higher temperature of 140 °C could strengthen the formation of 2,5-dimethylpyrazine (793 ± 119 μg/L) and stimulate the generation of other pyrazines, including methylpyrazine and 2,6-dimethylpyrazine. The exogenous alanine, glutamic acid, and glutamine was also beneficial to enhance the pyrazines formation, especially the glutamic acid. Furthermore, alkaline pH of thermal reaction made pyrazines increase significantly than in neutral medium and further enriched their species such as unsubstituted pyrazine and trimethylpyrazine.
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Affiliation(s)
- Xue Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China
| | - Yun Zhai
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China
| | - Han Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, OH 45056, USA
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
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17
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Zhou P, Dong S, Zeng M. Formation of Nε-Carboxymethyl-Lysine and Nε-Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods. Front Nutr 2022; 9:883789. [PMID: 35495934 PMCID: PMC9051442 DOI: 10.3389/fnut.2022.883789] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Accepted: 03/15/2022] [Indexed: 11/19/2022] Open
Abstract
Advanced glycation end products (AGEs) are important endogenous hazardous substances produced during the thermal processing of foods, which have attracted much attention due to the potential health risks. The current research first investigated the effect of different thermal processing methods (steaming, boiling, sous vide (SV), and sterilizing) on the formation of two typical markers of AGEs, including Nε-carboxymethyl-lysine (CML) and Nε-carboxyethyl-lysine (CEL), in Pacific oyster (Crassostrea gigas). The compositions, lipid oxidation, di-carbonyl compounds, and AGEs in 12 kinds of processed oysters were detected, and the Index values (total Z-score) were calculated. The SV treatment at 70°C caused higher processing yield and lower CEL level while sterilizing in oil at 121°C greatly resulted in the formation of CML. The Index value of SV-treated oysters was much lower than steamed, boiled, and sterilized ones. Correlation analysis showed that the CML and CEL levels were positively correlated with fat content, a* and b* value (p < 0.05), and negatively correlated with moisture content and L* value (p < 0.05). Besides, thiobarbituric acid reactive substances had a negative correlation with CML (r = −0.63, p < 0.05) while no significant correlation with CEL (p > 0.05), suggesting that lipid oxidation had a greater effect on the formation of CML but less on the formation of CEL. In summary, SV treatment at 70°C within 15 min was a recommended thermal processing method to reduce the formation of AGEs in oysters.
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18
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Huang Y, Lu J, Li M, Li C, Wang Y, Shen M, Chen Y, Nie S, Zeng M, Chen J, Xie M. Effect of acidity regulators on acrylamide and 5-hydroxymethylfurfural formation in French fries: The dual role of pH and acid radical ion. Food Chem 2022; 371:131154. [PMID: 34598120 DOI: 10.1016/j.foodchem.2021.131154] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2021] [Revised: 08/21/2021] [Accepted: 09/14/2021] [Indexed: 11/04/2022]
Abstract
The influence of acidity regulators and buffers on the formation of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) in French fries and the underlying mechanism were evaluated. Prior to frying, the potato strips were dipped in the corresponding acidity regulator solutions or buffers for 30 min at room temperature. The results showed that acids inhibited AA formation, but increased 5-HMF levels. The AA level decreased and 5-HMF level increased with decreasing pH of potato strips. Interestingly, increasing concentration of acid radical ions resulted in AA increase and 5-HMF decrease, which was opposite to the acidification effect of citric acid and acetic acid. Both pH and acid radical ion were important factors for AA and 5-HMF formation. Moreover, acidity regulators might impact AA formation by acting on the generation of methylglyoxal (MGO) and glyoxal (GO) and impact 5-HMF formation by acting on the generation of 3-deoxyglucosone (3-DG).
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Affiliation(s)
- Yousheng Huang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; Jiangxi Institute of Analysis and Testing, Nanchang 330029, China; Institute of Development and Research, Jiangxi General Institute of Testing and Certification, Nanchang 330029, China
| | - Jingnan Lu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Mingyu Li
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Chang Li
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yuting Wang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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19
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Simultaneous Determination of Seven α-Dicarbonyl Compounds in Milk and Milk Products Based on an LC–MS/MS Method with Matrix-Matched Calibration. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-021-02219-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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20
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Liu L, Liu L, Xie J, Shen M. Formation mechanism of AGEs in Maillard reaction model systems containing ascorbic acid. Food Chem 2022; 378:132108. [PMID: 35032811 DOI: 10.1016/j.foodchem.2022.132108] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 12/22/2021] [Accepted: 01/05/2022] [Indexed: 01/04/2023]
Abstract
The dietary advanced glycation end products (AGEs) contribute to the development of major chronic diseases. Maillard reactions are the main mechanism for AGEs formation but their formation involving ascorbic acid (AA) is far from being fully understood. This study investigated the effect of pH (6-10) and temperature (65, 100 and 120 ℃) on AGEs formation in three model systems: glucose (Glu) + lysine (Lys), AA + Lys and Glu + Lys + AA. In addition, the formation pathway of AGEs in Glu + Lys + AA model system was proposed by carbon module labeling (CAMOLA) technique. The results suggested alkaline environment can promote the production of N-carboxymethyllysine (CML) and N-carboxyethyllysine (CEL), but inhibit the production of pyrraline (Pyr). Meanwhile the high temperature favored AGEs formation. In the U-13C-Glu + Lys + AA model, AA produced glyoxal (GO), methylglyoxal (MGO), CML and CEL, which was significantly higher than with Glu alone. This study provides a theoretical basis for the formation mechanism of AGEs in the Maillard reaction involving AA.
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Affiliation(s)
- Lichun Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Lei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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21
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Wang M, Liu Y, Guo B, Zhang F, Chou F, Ma M, Huang L, Luo Z, Chen B, Chen X. Isotope-Coding Derivatization for Quantitative Profiling of Reactive α-Dicarbonyl Species in Processed Botanicals by Liquid Chromatography-Tandem Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:10379-10393. [PMID: 34436879 DOI: 10.1021/acs.jafc.1c04122] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
α-Dicarbonyls (α-DCs) are key reactive Maillard intermediates with structural diversity and are widely found in foods and in vivo, but little is known regarding the complete molecular profiles of these potentially harmful electrophiles. Herein, we reported a novel isotope-coding derivatization (ICD) strategy for the broad-spectrum, quantitative profiling of (non)target α-DC species in natural foodstuffs. It utilized differential isotope labeling (DIOL) with a reagent pair o-phenylenediamine (OPD)/OPD-d4 (deuterated) to form stable quinoxalines for class-specific fragmentation-dependent acquisition using liquid chromatography-hybrid quadrupole linear ion trap mass spectrometry (LC-QqLIT). A combination of facile one-pot quantitative labeling and convenient cleanup protocol afforded satisfactory sensitivity, linearity, accuracy (81-116%), and process recovery (86-109% with RSDs < 10%) by matrix-matched ICD-internal standard calibration, without significant matrix interference (-9 to 5%), isotopic effect (<0.5%), and cocktail effect. A more generic DIOL-based LC-QqLIT algorithm integrated double precursor ion and neutral loss scan to trigger enhanced product ions with the unique isobaric doublet tags (4 Da shift), enabling simultaneous screening and relative quantitation of nontarget α-DC analogues in a single analysis. This study has widened the vision on complex α-DC profiles in traditional botanicals, which revealed a wide occurrence of α-DCs in such processed sugar-rich products, yet their abundance varied greatly among different samples.
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Affiliation(s)
- Meiling Wang
- College of Chemistry and Chemical Engineering, Central South University, Changsha 410083, China
- China Certification & Inspection Group Hunan Co., Ltd., Changsha 410021, China
| | - Yaxuan Liu
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha 410081, China
| | - Bin Guo
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha 410081, China
| | - Fan Zhang
- Changsha Environmental Protection College, Changsha 410004, China
- Hunan Academy of Science and Technology for Inspection and Quarantine, Changsha 410004, China
| | - Fang Chou
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha 410081, China
| | - Ming Ma
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha 410081, China
| | - Libin Huang
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha 410081, China
| | - Ziwei Luo
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha 410081, China
| | - Bo Chen
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha 410081, China
| | - Xiaoqing Chen
- College of Chemistry and Chemical Engineering, Central South University, Changsha 410083, China
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22
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Nomi Y, Yamazaki K, Mori Y, Matsumoto H, Sato S. Identification of dipyrrolone pigments and their precursors formed in the Maillard reaction of carnosine and pentose under weakly acidic conditions. Biosci Biotechnol Biochem 2021; 85:2042-2053. [PMID: 34191004 DOI: 10.1093/bbb/zbab119] [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: 05/21/2021] [Accepted: 06/22/2021] [Indexed: 11/14/2022]
Abstract
Colored compounds formed by the Maillard reaction of carnosine with xylose or glucose were investigated in this study. Yellow pigments showing an absorption maximum at 450 nm were found in a heated solution of carnosine with xylose at pH 5.0. These pigments were then isolated and identified as dicarnosyl-dipyrrolones A and B. The generation of dipyrrolones in the absence of lysine suggests that dipyrrolone pigments can be formed by pentose as well as every amino compound such as amino acids, peptides and proteins possessing a free amino group. Analysis of α-dicarbonyls using LC-MS/MS showed that pentosone, 1-deoxypentosone, 3-deoxypentosone (3-DP), and methylglyoxal were predominantly generated via degradation of Amadori compounds. Also, a potential formation pathway of dypyrrolones was established, indicating that an Amadori compound that could form 3-DP is likely to play a role as a main precursor for dipyrrolones.
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Affiliation(s)
- Yuri Nomi
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata, Japan
| | - Kento Yamazaki
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata, Japan
| | - Yuki Mori
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata, Japan
| | - Hitoshi Matsumoto
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata, Japan
| | - Shinji Sato
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata, Japan
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23
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Formation of α-dicarbonyl compounds and glycation products in sesame (Sesamum indicum L.) seeds during roasting: a multiresponse kinetic modelling approach. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03787-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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24
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Aktağ IG, Gökmen V. Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction. Food Chem 2021; 363:130280. [PMID: 34120041 DOI: 10.1016/j.foodchem.2021.130280] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 05/29/2021] [Accepted: 05/31/2021] [Indexed: 10/21/2022]
Abstract
The formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural was investigated under different conditions and the amino acid adducts of them were confirmed using high-resolution mass spectrometry in fruit products during storage. Changes in the concentrations of sugars, amino acids, α-dicarbonyl compounds, and 5-hydroxymethylfurfural in fruit juice concentrates and dried fruits were monitored. Among the dicarbonyls, glucosone was the dominant one in 30 °Bx of fruit juice concentrates, whereas 3-deoxyglucosone was the major in 50 and 70 °Bx of those and in all dried fruits during storage. The highest level of 3-deoxyglucosone was found as 7251 ± 896.6 mg/kg in dried date at the end of the storage. During storage, the loss of free amino acids significantly increased (p < 0.05) in the higher initial reactant concentrations in fruit juice concentrates. The confirmation of amino acid adducts of dicarbonyls and 5-hydroxymethylfurfural generally with high mass accuracy proved the contribution of Maillard reaction to non-enzymatic reactions in fruit products.
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Affiliation(s)
- Işıl Gürsul Aktağ
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
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Žilić S, Aktağ IG, Dodig D, Gökmen V. Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals. Food Res Int 2021; 144:110352. [PMID: 34053545 DOI: 10.1016/j.foodres.2021.110352] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 03/21/2021] [Accepted: 03/23/2021] [Indexed: 11/20/2022]
Abstract
In this study, the content of Maillard reaction products from its initial, intermediate and final stage (5-hydroxymethylfurfural, α-dicarbonyl compounds, furosine, N-ε-carboxymethyllysine and N-ε-carboxyethyllysine) was measured in sweet cookies made of wholegrain flour of eight genotypes of small-grain cereals (bread wheat, durum wheat, soft wheat, hard wheat, triticale, rye, hulless barley and hulless oat) and four corn genotypes (white-, yellow- and red-colored standard seeded corn and blue-colored popping corn). Furthermore, the effect of the initial content of sugars, total proteins, free and total lysine in flour on the formation of Maillard reaction products was investigated using the principle component analysis. 3-deoxyglucosone was the predominant α-dicarbonyl compound in all cereal cookies and the highest content was measured in those made from flour of different colored corn genotypes (on average, 98.35, 151.28 and 172.85 mg/kg after baking for 7, 10 and 13 min, respectively). Heating dough at 180 °C for 7, 10 and 13 min differently affected the content of 5-hydroxymethylfurfural and α-dicarbonyl compounds in the cereal cookies. The 5-hydroxymethylfurfural content gradually increased, while a reduction in 3-deoxyglucosone content was observed in the cookies baked for 13 min except for those made from soft wheat, hulless oat, red- and blue-colored corn. After 7 min of heating, the content of furosine measured in the cereal cookies reached its maximum (from 320.9 mg/kg in yellow-colored corn-based cookies to 585.7 mg/kg in hulless oat-based cookies), while N-ε-carboxymethyllysine and N-ε-carboxyethyllysine showed the opposite trend. The highest content of advanced glycation end products was detected in cookies also made from hulless oat flour rich in proteins (16.80%) and total lysine (10670.3 mg/kg). The interrelationship analysis showed that the initial content of sugars in flour of cereals affected 5-hydroxymethylfurfural and 3-deoxyglucosone formation in the cookies. In addition, a high correlation between protein-bound Maillard reaction products in the cookies and the total proteins and the total lysine content in the flours was found.
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Affiliation(s)
- Slađana Žilić
- Maize Research Institute, Laboratory of Food Technology and Biochemistry and Breeding Department, Slobodana Bajića 1, 11185 Belgrad-Zemun, Serbia
| | - Işıl Gürsul Aktağ
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Dejan Dodig
- Maize Research Institute, Breeding Department, Slobodana Bajića 1, 11185 Belgrad-Zemun, Serbia
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
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Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03663-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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27
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Batool Z, Xu D, Wu M, Jiao W, Roobab U, Weng L, Zhang X, Li X, Liang Y, Li B, Li L. Determination of α‐dicarbonyl compounds and 5‐hydroxymethylfurfural in commercially available preserved dried fruits and edible seeds by optimized UHPLC–HR/MS and GC–TQ/MS. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14988] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Zahra Batool
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety College of Food Science and Engineering South China University of Technology Guangzhou China
| | - Dan Xu
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety College of Food Science and Engineering South China University of Technology Guangzhou China
| | - Ming Wu
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety College of Food Science and Engineering South China University of Technology Guangzhou China
| | - Wenjaun Jiao
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety College of Food Science and Engineering South China University of Technology Guangzhou China
| | - Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Longmei Weng
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety College of Food Science and Engineering South China University of Technology Guangzhou China
| | - Xia Zhang
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety College of Food Science and Engineering South China University of Technology Guangzhou China
| | - Xiaoxi Li
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety College of Food Science and Engineering South China University of Technology Guangzhou China
| | - Yi Liang
- Guangdong Zhongqing Font Biochemical Science and Technology Co. Ltd. Maoming China
| | - Bing Li
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety College of Food Science and Engineering South China University of Technology Guangzhou China
| | - Lin Li
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety College of Food Science and Engineering South China University of Technology Guangzhou China
- Guangdong Zhongqing Font Biochemical Science and Technology Co. Ltd. Maoming China
- School of Chemical Engineering and Energy Technology Dongguan University of Technology Dongguan China
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Aktağ IG, Gökmen V. A survey of the occurrence of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried fruits, fruit juices, puree and concentrates. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103523] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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29
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Berk E, Hamzalıoğlu A, Gökmen V. Multiresponse kinetic modelling of 5-hydroxymethylfurfural and acrylamide formation in sesame (Sesamum indicum L.) seeds during roasting. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03583-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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30
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Zhuang Y, Dong L, Wang JP, Wang SJ, Wang S. Formation and migration of α-dicarbonyl compounds during storage and reheating of a sugary food simulation system. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2296-2304. [PMID: 31953836 DOI: 10.1002/jsfa.10263] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 01/12/2020] [Accepted: 01/13/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND The thermal processing of food results in the formation of α-dicarbonyl compounds (α-DCs) such as glyoxal (GO), methylglyoxal (MGO), 2,3-butanedione (2,3-BD), and 3-deoxyglucosone (3-DG), which are precursors of potentially harmful advanced glycation end products. Some of the α-DCs found in food products might result from chemical deterioration reactions during storage and reheating. A range of sugary food simulation systems were stored at three different temperatures (4, 25, and 37 °C) and reheated using three different processing methods to investigate the formation and migration of α-DCs. RESULTS During 20 days of storage, the concentration of α-DCs declined, following which the concentration remained approximately constant. Methylglyoxal was the major α-DC affected during storage, its relative content decreasing from 233.71 to 44.12 μg mL-1 in the glucose-lysine system. The concentration of α-DCs decreased with increasing temperature. Microwave reheating increased the formation of α-DC compounds. The largest increases in 3-DG concentrations were observed in the maltose-lysine systems (24.94 to 35.74 μg mL-1 ). The concentration of α-DCs only changed a little in response to reheating at 100 °C, but declined when reheated at 150 °C. CONCLUSION The concentration of α-DCs following storage and reheating depends on the type of sugar, lysine content, temperature, and method of reheating. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Yuan Zhuang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China
| | - Lu Dong
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Jun-Ping Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China
| | - Shu-Jun Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
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31
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Çelik EE, Gökmen V. Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03481-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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32
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Nomi Y, Otsuka Y. Isolation, identification, and proposed formation mechanism of a novel hydrophilic compound formed by Maillard reaction between pyridoxamine and pentose. Sci Rep 2020; 10:1823. [PMID: 32019995 PMCID: PMC7000833 DOI: 10.1038/s41598-020-58727-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Accepted: 01/19/2020] [Indexed: 11/09/2022] Open
Abstract
Pyridoxamine (PM) could competitively protect amino groups in proteins from glycating agents. Although PM is expected to react with saccharides, available data therein are limited. In this study, a novel hydrophilic compound from a model reaction solution containing PM and xylose was isolated and identified as (6aR,9aR)-1,8,9-trihydroxy-2,6a-dimethyl-6a,9a-dihydrocyclopenta[5,6]pyrano[3,4-c]pyridin-7(5H)-one with a tricyclic structure. This compound appeared to be specifically formed from pentose via 1-deoxypentosone, and its formation was facilitated over a pH range of 7.0-8.0. After heating at 90 °C for 5 h in a reaction mixture containing 30 mM PM and pentose at pH 7.4, this compound was obtained at a yield of 6.95-8.53 mM.
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Affiliation(s)
- Yuri Nomi
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata City, Niigata, Japan.
| | - Yuzuru Otsuka
- Faculty of Human Life and Environmental Sciences, Ochanomizu university, Bunkyo-ku, Tokyo, Japan
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33
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Xue C, Shi Z, He Z, Wang Z, Qin F, Chen J, Zeng M. Formation of Three Selected AGEs and their Corresponding Intermediates in Aldose- and Ketose-lysine Systems. EFOOD 2020. [DOI: 10.2991/efood.k.200508.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
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34
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Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.103308] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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35
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Kishikawa N, El-Maghrabey MH, Kuroda N. Chromatographic methods and sample pretreatment techniques for aldehydes determination in biological, food, and environmental samples. J Pharm Biomed Anal 2019; 175:112782. [DOI: 10.1016/j.jpba.2019.112782] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 07/18/2019] [Accepted: 07/18/2019] [Indexed: 11/26/2022]
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36
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Tang W, Cui H, Sun F, Yu X, Hayat K, Hussain S, Tahir MU, Zhang X, Ho CT. N-(1-Deoxy-d-xylulos-1-yl)-glutathione: A Maillard Reaction Intermediate Predominating in Aqueous Glutathione-Xylose Systems by Simultaneous Dehydration-Reaction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8994-9001. [PMID: 31347366 DOI: 10.1021/acs.jafc.9b04694] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The effect of simultaneous dehydration-reaction (SDR) on Amadori rearrangement product (ARP) N-(1-deoxy-d-xylulos-1-yl)-glutathione and its key degradation products, 3-deoxyxylosone (3-DX) and 1-deoxyxylosone (1-DX), were investigated in an aqueous glutathione-xylose (GSH-Xyl) system. The yield of ARP was increased to 67.98% by SDR compared with 8.44% by atmospheric thermal reaction at 80 °C. Reaction kinetics was applied to analyze the mechanism and characteristics of ARP formation and degradation under SDR. ARP formation and degradation rate was highly dependent on temperature, and the latter was more sensitive to temperature. By regulating the reaction conditions of temperature and pH, the ratio of ARP formation rate constant to its degradation rate constant could be controlled to achieve an efficient preparation of ARP from GSH-Xyl Maillard reaction through SDR.
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Affiliation(s)
- Wei Tang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi 214122 , Jiangsu , P. R. China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi 214122 , Jiangsu , P. R. China
| | - Fuli Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi 214122 , Jiangsu , P. R. China
| | - Xiaohong Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi 214122 , Jiangsu , P. R. China
| | - Khizar Hayat
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences , King Saud University , P.O. Box 2460, Riyadh 11451 , Saudi Arabia
| | - Shahzad Hussain
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences , King Saud University , P.O. Box 2460, Riyadh 11451 , Saudi Arabia
| | - Muhammad Usman Tahir
- Department of Plant Production, College of Food and Agricultural Sciences , King Saud University , P.O. Box 2460, Riyadh 11451 , Saudi Arabia
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi 214122 , Jiangsu , P. R. China
| | - Chi-Tang Ho
- Department of Food Science , Rutgers University , 65 Dudley Road , New Brunswick , New Jersey 08901 , United States
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37
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Zhai Y, Cui H, Hayat K, Hussain S, Tahir MU, Yu J, Jia C, Zhang X, Ho CT. Interaction of Added l-Cysteine with 2-Threityl-thiazolidine-4-carboxylic Acid Derived from the Xylose-Cysteine System Affecting Its Maillard Browning. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8632-8640. [PMID: 31309828 DOI: 10.1021/acs.jafc.9b04374] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The Maillard reaction under a stepwise increase of temperature using l-cysteine as the indicator was performed to determine the formation conditions for the preparation of 2-threityl-thiazolidine-4-carboxylic acid (TTCA) which was the main Maillard reaction intermediate (MRI) derived from the xylose (Xyl)-cysteine (Cys) model system in aqueous medium. To clarify the indicating mechanism of Cys for the TTCA formation, the thermal model systems of TTCA-Cys and TTCA solutions were investigated. The browning of the final Maillard reaction products (MRPs) and concentration of downstream degradation products of MRIs indicated that the added Cys could react with TTCA to inhibit the formation of visible color via preventing the generation of dicarbonyl compounds derived from MRIs. Through HPLC analysis, it was demonstrated that added Cys affected the normal reaction pathway from TTCA to ARP and other downstream products by restoring TTCA to sugar and amino acid under heat treatment.
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Affiliation(s)
- Yun Zhai
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , Jiangsu P. R. China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , Jiangsu P. R. China
| | | | | | | | - Jingyang Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , Jiangsu P. R. China
| | - Chengsheng Jia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , Jiangsu P. R. China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi 214122 , Jiangsu P. R. China
| | - Chi-Tang Ho
- Department of Food Science , Rutgers University , 65 Dudley Road , New Brunswick 08901 , New Jersey United States
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38
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Yu X, Cui H, Hayat K, Hussain S, Jia C, Zhang SL, Tahir MU, Zhang X, Ho CT. Effective Mechanism of (-)-Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:3412-3422. [PMID: 30827106 DOI: 10.1021/acs.jafc.9b00034] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The formation conditions of the Amadori compound (ARP) N-(1-deoxy-d-xylulos-1-yl)-alanine were determined in an aqueous Maillard reaction between l-alanine and d-xylose under a two-step temperature rising process with (-)-epigallocatechin gallate (EGCG) as an indicator followed by browning intensity detection of the final Maillard reaction products (MRPs). To clarify the mechanism of EGCG indication on the ARP formation, the change in the concentration of some key products generated during the Maillard reaction with EGCG addition was investigated. Results showed an inhibition effect of EGCG on the browning precursor formation through the generation of ARP-EGCG adducts and deoxyosone-EGCG adducts, which was proposed as an important pathway to inhibit browning during the Maillard reaction and to indicate ARP formation.
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Affiliation(s)
- Xiaohong Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi 214122 , Jiangsu , China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi 214122 , Jiangsu , China
| | - Khizar Hayat
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences , King Saud University , P.O. Box 2460, Riyadh 11451 , Saudi Arabia
| | - Shahzad Hussain
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences , King Saud University , P.O. Box 2460, Riyadh 11451 , Saudi Arabia
| | - Chengsheng Jia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi 214122 , Jiangsu , China
| | - Song-Lin Zhang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering , Jiangnan University , Wuxi 214122 , Jiangsu , China
| | - Muhammad Usman Tahir
- Department of Plant Production, College of Food and Agricultural Sciences , King Saud University , P.O. Box 2460, Riyadh 11451 , Saudi Arabia
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi 214122 , Jiangsu , China
| | - Chi-Tang Ho
- Department of Food Science , Rutgers University , 65 Dudley Road , New Brunswick , New Jersey 08901 , United States
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39
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Jiang K, Huang C, Jiao R, Bai W, Zheng J, Ou S. Adducts formed during protein digestion decreased the toxicity of five carbonyl compounds against Caco-2 cells. JOURNAL OF HAZARDOUS MATERIALS 2019; 363:26-33. [PMID: 30300775 DOI: 10.1016/j.jhazmat.2018.09.053] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/02/2018] [Revised: 08/16/2018] [Accepted: 09/20/2018] [Indexed: 06/08/2023]
Abstract
Acrolein (ACR), glyoxal (GO), methylglyoxal (MGO), hydroxymethylfurfural (HMF), and malondialdehyde (MDA) are toxic contaminants for humans. This work aimed to investigate whether intake of proteins can mitigate their toxicity. Simulated gastrointestinal digestion of proteins from pork, chicken, milk powder and soy protein isolate eliminated amount of ACR, GO, MGO, HMF, and MDA. Among six amino acids, cysteine showed highest capacity for elimination of these toxic compounds through the formation of adducts; it reached the highest elimination capacity for GO, MGO, ACR, MDA, and HMF in 40 min at pH 2.0, and 20 min at pH 7.0. The formed adducts between cysteine and GO, MGO, or ACR showed much lower toxicity against Caco-2 cells. Incubation of the cells with 8 mM GO and MGO for 48 h decreased the cell viability to 16.1%, 16.9% respectively; while incubation of the same concentration of their adducts still kept the cell viability at 82.2% and 81.6% respectively. Cysteine showed much higher detoxifying capacity for ACR than GO and MGO, which can lower the toxicity of ACR toward Caco-2 cells by 80 times.
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Affiliation(s)
- Kaiyu Jiang
- The Department of Food and Engineering, Jinan University, Guangzhou 510632, China
| | - Caihuan Huang
- The Department of Food and Engineering, Jinan University, Guangzhou 510632, China
| | - Rui Jiao
- The Department of Food and Engineering, Jinan University, Guangzhou 510632, China
| | - Weibin Bai
- The Department of Food and Engineering, Jinan University, Guangzhou 510632, China
| | - Jie Zheng
- The Department of Food and Engineering, Jinan University, Guangzhou 510632, China.
| | - Shiyi Ou
- The Department of Food and Engineering, Jinan University, Guangzhou 510632, China.
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40
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Taş NG, Gökmen V. Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts ( Corylus avellana L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:415-424. [PMID: 30525582 DOI: 10.1021/acs.jafc.8b05048] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
This study investigated the effect of roasting (150 °C for 30 min) and storage (12 months at 4 °C, 25 °C, and 25 °C in vacuum package), conditions of which are generally applied in the industry and markets, on the formation of Maillard reaction and sugar degradation products, namely dicarbonyl compounds, 5-hydroxymethylfurfural, N-ε-fructosyllysine, and N-ε-carboxymethyllysine in Tombul and Levant hazelnuts. Roasting increased all dicarbonyl compounds significantly ( p < 0.05). The concentration of methylglyoxal was the highest while 1-deoxyglucosone was the lowest in roasted hazelnuts. 5-Hydroxymethylfurfural and N-ε-carboxymethyllysine also increased significantly ( p < 0.05) with roasting while furosine decreased. Roasting changed the progress of the Maillard reaction from the early stage to the advanced stage. On the other hand, there were no significant changes ( p > 0.05) in the concentration of Maillard reaction and sugar degradation products independent of the storage conditions or time and hazelnut variety, except for glyoxal, diacetyl, and 1-deoxyglucosone. Therefore, neither 5-hydroxymethylfurfural nor furosine is suggested as a storage marker of the Maillard reaction and sugar degradation.
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Affiliation(s)
- Neslihan Göncüoğlu Taş
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering , Hacettepe University , Beytepe Campus , 06800 , Ankara , Turkey
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering , Hacettepe University , Beytepe Campus , 06800 , Ankara , Turkey
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Wang Y, Hu H, McClements DJ, Nie S, Shen M, Li C, Huang Y, Chen J, Zeng M, Xie M. Effect of fatty acids and triglycerides on the formation of lysine-derived advanced glycation end-products in model systems exposed to frying temperature. RSC Adv 2019; 9:15162-15170. [PMID: 35514805 PMCID: PMC9064232 DOI: 10.1039/c9ra01410a] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2019] [Accepted: 04/06/2019] [Indexed: 11/25/2022] Open
Abstract
Lysine-derived advanced glycation end-products (AGEs), including Nε-carboxymethyllysine (CML), Nε-carboxyethyllysine (CEL) and pyrraline, are prevalent in processed foods. The impact of lipids on AGE formation is still contentious and most of our current knowledge is based only on CML. Little is known about how lipids impact the formation of CEL and pyrraline, or their involvement in formation pathways. This study investigated the effect of lipids (fatty acids and triglycerides) on the formation of CML, CEL and pyrraline simultaneously in model systems subjected to frying temperature. The results showed the presence of the lipids promoted the formation of CML, CEL and pyrraline. The promotion effects on CML and CEL were not dependent on the unsaturation degree and addition level (50, 100 or 150 μmol) of lipid, while pyrraline formation depended on lipid type (fatty acids vs. triglycerides) and level. The concentration of CML and CEL was statistically correlated with the concentration of glyoxal (GO) and methylglyoxal (MGO), respectively. The pyrraline concentration was statistically correlated with fructoselysine concentration. These results suggested that lipids promote the formation of lysine-derived AGEs by impacting the generation of Amadori products and α-dicarbonyl compounds. This information may be useful for optimizing the formulation and processing conditions to create tastier and healthier foods. Fatty acids and triglycerides impact lysine-derived AGE formation through modulating the formation of α-dicarbonyl compounds and Amadori products.![]()
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Affiliation(s)
- Yuting Wang
- State Key Laboratory of Food Science and Technology
- China-Canada Joint Lab of Food Science and Technology (Nanchang)
- Nanchang University
- Nanchang 330047
- China
| | - Huiyu Hu
- State Key Laboratory of Food Science and Technology
- China-Canada Joint Lab of Food Science and Technology (Nanchang)
- Nanchang University
- Nanchang 330047
- China
| | | | - Shaoping Nie
- State Key Laboratory of Food Science and Technology
- China-Canada Joint Lab of Food Science and Technology (Nanchang)
- Nanchang University
- Nanchang 330047
- China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology
- China-Canada Joint Lab of Food Science and Technology (Nanchang)
- Nanchang University
- Nanchang 330047
- China
| | - Chang Li
- State Key Laboratory of Food Science and Technology
- China-Canada Joint Lab of Food Science and Technology (Nanchang)
- Nanchang University
- Nanchang 330047
- China
| | - Yousheng Huang
- State Key Laboratory of Food Science and Technology
- China-Canada Joint Lab of Food Science and Technology (Nanchang)
- Nanchang University
- Nanchang 330047
- China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi
- China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi
- China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology
- China-Canada Joint Lab of Food Science and Technology (Nanchang)
- Nanchang University
- Nanchang 330047
- China
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42
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Cui H, Hayat K, Jia C, Duhoranimana E, Huang Q, Zhang X, Ho CT. Synergistic Effect of a Thermal Reaction and Vacuum Dehydration on Improving Xylose-Phenylalanine Conversion to N-(1-Deoxy-d-xylulos-1-yl)-phenylalanine during an Aqueous Maillard Reaction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:10077-10085. [PMID: 30187749 DOI: 10.1021/acs.jafc.8b04448] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The synergistic effect of a thermal reaction and vacuum dehydration on the conversion of xylose (Xyl) and phenylalanine (Phe) to a Maillard-reaction intermediate (MRI) was researched. The yield of N-(1-deoxy-α-d-xylulos-1-yl)-phenylalanine was successfully improved and increased from 13.62 to 47.23% through the method combining a thermal reaction and vacuum dehydration. A dynamic process was involved in the transformation of Xyl and Phe (Xyl-Phe) to N-substituted d-xylosamine and in the transformation of N-substituted d-xylosamine to N-(1-deoxy-α-d-xylulos-1-yl)-phenylalanine during the initial stage of dehydration; then, only the transformation of N-substituted d-xylosamine to N-(1-deoxy-α-d-xylulos-1-yl)-phenylalanine occurred during the final stage. Furthermore, the MRI was prepared under optimized conditions (90 °C and pH 7.4), and the obtained MRI was characterized and confirmed by ESI mass spectrometry and NMR.
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Affiliation(s)
- Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , PR China
- Department of Food Science , Rutgers University , 65 Dudley Road , New Brunswick , New Jersey 08901 , United States
| | - Khizar Hayat
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences , King Saud University , P.O. Box 2460, Riyadh 11451 , Saudi Arabia
| | - Chengsheng Jia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , PR China
| | - Emmanuel Duhoranimana
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , PR China
| | - Qingrong Huang
- Department of Food Science , Rutgers University , 65 Dudley Road , New Brunswick , New Jersey 08901 , United States
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , PR China
| | - Chi-Tang Ho
- Department of Food Science , Rutgers University , 65 Dudley Road , New Brunswick , New Jersey 08901 , United States
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43
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Wang XJ, Gao F, Li LC, Hui X, Li H, Gao WY. Quantitative analyses of α-dicarbonyl compounds in food samples by HPLC using 4-(2,3-dimethyl-6-quinoxalinyl)-1,2-benzenediamine as a derivatizing reagent. Microchem J 2018. [DOI: 10.1016/j.microc.2018.05.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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44
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Sabater C, Montilla A, Ovejero A, Prodanov M, Olano A, Corzo N. Furosine and HMF determination in prebiotic-supplemented infant formula from Spanish market. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.12.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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45
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Hamzalıoğlu A, Gökmen V. Formation and elimination reactions of 5-hydroxymethylfurfural during in vitro digestion of biscuits. Food Res Int 2017; 99:308-314. [PMID: 28784487 DOI: 10.1016/j.foodres.2017.05.034] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Revised: 05/28/2017] [Accepted: 05/29/2017] [Indexed: 10/19/2022]
Abstract
This study investigated the possible formation and elimination reactions of 5-hydroxymethylfurfural (HMF) with amino and sulfhydryl groups in commercial biscuits during simulated in vitro gastrointestinal digestion. At the end of gastric phase, significant increase was observed in HMF contents of biscuits (p<0.05). By high-resolution mass spectrometry (HRMS) analysis, it was confirmed that sugar dehydration products such as 3-deoxyglucosone and 3,4-dideoxyglucosone accumulated in biscuits during baking were converted to HMF under gastric conditions. However, reactions of HMF with amino acids proceeded with the progress of digestion. HRMS analysis in both HMF-amino acid model systems and in biscuits confirmed that formed HMF reacted with amino and sulfhydryl groups through Michael type addition. In addition, formation of Schiff base during intestinal phases led to a significant decrease in the concentrations of HMF (p<0.05).
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Affiliation(s)
- Aytül Hamzalıoğlu
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
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46
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Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study. Food Chem 2017; 221:1911-1922. [DOI: 10.1016/j.foodchem.2016.11.159] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2016] [Revised: 11/27/2016] [Accepted: 11/30/2016] [Indexed: 01/06/2023]
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47
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Wang JY, Wang XJ, Hui X, Hua SH, Li H, Gao WY. Determination of Diacetyl in Beer by a Precolumn Derivatization-HPLC-UV Method Using 4-(2,3-Dimethyl-6-quinoxalinyl)-1,2-benzenediamine as a Derivatizing Reagent. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2635-2641. [PMID: 28285533 DOI: 10.1021/acs.jafc.7b00990] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Diacetyl is an important flavoring compound in many foods, especially in beer. In the present study, we developed and validated a new precolumn derivatization HPLC-UV method for the determination of diacetyl using 4-(2,3-dimethyl-6-quinoxalinyl)-1,2-benzenediamine as a novel derivatizing reagent. After derivatization with the reagent at a pH value 4.0 at ambient temperature for 10 min, diacetyl was analyzed on an ODS column and detected at 254 nm. The results show that the correlation coefficient of the method is 0.9991 in the range of 0.10 to 100.0 μM diacetyl, and the limit of detection is 0.02 μM. The method was further evaluated in the analysis of beer samples with the recoveries ranging from 94.4 to 102.6% and RSDs from 1.36 to 3.33%. The concentrations of diacetyl in 8 beer samples were determined in the range of 0.19 to 0.42 μM. The method established in this study may be well suitable for the determination of diacetyl in beer.
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Affiliation(s)
- Ji-Yu Wang
- National Engineering Research Center for Miniaturized Detection Systems and College of Life Sciences, Northwest University , 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Xin-Jie Wang
- National Engineering Research Center for Miniaturized Detection Systems and College of Life Sciences, Northwest University , 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Xian Hui
- National Engineering Research Center for Miniaturized Detection Systems and College of Life Sciences, Northwest University , 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Shui-Hong Hua
- National Engineering Research Center for Miniaturized Detection Systems and College of Life Sciences, Northwest University , 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Heng Li
- National Engineering Research Center for Miniaturized Detection Systems and College of Life Sciences, Northwest University , 229 North Taibai Road, Xi'an, Shaanxi 710069, China
| | - Wen-Yun Gao
- National Engineering Research Center for Miniaturized Detection Systems and College of Life Sciences, Northwest University , 229 North Taibai Road, Xi'an, Shaanxi 710069, China
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48
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Kocadağlı T, Gökmen V. Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system. Food Chem 2016; 211:892-902. [DOI: 10.1016/j.foodchem.2016.05.150] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Revised: 05/19/2016] [Accepted: 05/23/2016] [Indexed: 12/28/2022]
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49
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Taş NG, Gökmen V. Effect of alkalization on the Maillard reaction products formed in cocoa during roasting. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.021] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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50
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Kocadağlı T, Gökmen V. Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of α-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7838-7848. [PMID: 27690415 DOI: 10.1021/acs.jafc.6b03870] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Effects of NaCl, KCl, CaCl2, NaHCO3, and NH4HCO3 on the formation of glucosone, 1-deoxyglucosone, 3-deoxyglucosone, glyoxal, methylglyoxal, diacetyl, 5-hydroxymethyl-2-furfural, and 2-furfural and browning were investigated in cookies. The presence of 1.5% NaCl, 1% KCl, and 1% CaCl2 on flour basis had no effect on α-dicarbonyl compounds, except 1-deoxyglucosone increased in the presence of KCl and CaCl2. The increase in 5-hydroxymethyl-2-furfural formation in the presence of NaCl, KCl, and CaCl2 did not relate to 3-deoxyglucosone formation and pH changes. NaCl, KCl, and CaCl2 increased browning in cookies. Model reaction systems indicated that NaCl, KCl, and CaCl2 enhance browning by increasing furfurals in caramelization. NaCl, KCl, and CaCl2 decreased browning intensity in a heated glucose-glycine system. Use of CaCl2 in cookies may considerably increase furfurals but not α-dicarbonyl compounds. Sodium reduction can be obtained by replacement with potassium without sacrificing the desired consequences of caramelization in sugar-rich baked goods.
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Affiliation(s)
- Tolgahan Kocadağlı
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University , 06800 Beytepe Campus, Ankara, Turkey
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University , 06800 Beytepe Campus, Ankara, Turkey
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