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Hellwig M, Diel P, Eisenbrand G, Grune T, Guth S, Henle T, Humpf HU, Joost HG, Marko D, Raupbach J, Roth A, Vieths S, Mally A. Dietary glycation compounds - implications for human health. Crit Rev Toxicol 2024:1-133. [PMID: 39150724 DOI: 10.1080/10408444.2024.2362985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 05/24/2024] [Accepted: 05/28/2024] [Indexed: 08/17/2024]
Abstract
The term "glycation compounds" comprises a wide range of structurally diverse compounds that are formed endogenously and in food via the Maillard reaction, a chemical reaction between reducing sugars and amino acids. Glycation compounds produced endogenously are considered to contribute to a range of diseases. This has led to the hypothesis that glycation compounds present in food may also cause adverse effects and thus pose a nutritional risk to human health. In this work, the Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG) summarized data on formation, occurrence, exposure and toxicity of glycation compounds (Part A) and systematically assessed potential associations between dietary intake of defined glycation compounds and disease, including allergy, diabetes, cardiovascular and renal disease, gut/gastrotoxicity, brain/cognitive impairment and cancer (Part B). A systematic search in Pubmed (Medline), Scopus and Web of Science using a combination of keywords defining individual glycation compounds and relevant disease patterns linked to the subject area of food, nutrition and diet retrieved 253 original publications relevant to the research question. Of these, only 192 were found to comply with previously defined quality criteria and were thus considered suitable to assess potential health risks of dietary glycation compounds. For each adverse health effect considered in this assessment, however, only limited numbers of human, animal and in vitro studies were identified. While studies in humans were often limited due to small cohort size, short study duration, and confounders, experimental studies in animals that allow for controlled exposure to individual glycation compounds provided some evidence for impaired glucose tolerance, insulin resistance, cardiovascular effects and renal injury in response to oral exposure to dicarbonyl compounds, albeit at dose levels by far exceeding estimated human exposures. The overall database was generally inconsistent or inconclusive. Based on this systematic review, the SKLM concludes that there is at present no convincing evidence for a causal association between dietary intake of glycation compounds and adverse health effects.
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Affiliation(s)
- Michael Hellwig
- Chair of Special Food Chemistry, Technische Universität Dresden, Dresden, Germany
| | - Patrick Diel
- Department of Molecular and Cellular Sports Medicine, Institute of Cardiovascular Research and Sports Medicine, German Sport University Cologne, Cologne, Germany
| | | | - Tilman Grune
- Department of Molecular Toxicology, German Institute of Human Nutrition (DIfE), Nuthetal, Germany
| | - Sabine Guth
- Leibniz Research Centre for Working Environment and Human Factors (IfADo), Dortmund, Germany
| | - Thomas Henle
- Chair of Food Chemistry, TU Dresden, Dresden, Germany
| | | | - Hans-Georg Joost
- Department of Experimental Diabetology, German Institute of Human Nutrition (DIfE), Nuthetal, Germany
| | - Doris Marko
- Department of Food Chemistry and Toxicology, Faculty of Chemistry, University of Vienna, Vienna, Austria
| | - Jana Raupbach
- Institute of Food Chemistry, Technische Universität Braunschweig, Braunschweig, Germany
| | - Angelika Roth
- Leibniz Research Centre for Working Environment and Human Factors (IfADo), Dortmund, Germany
| | | | - Angela Mally
- Department of Toxicology, University of Würzburg, Würzburg, Germany
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Yang C, Zhang S, Shi R, Yu J, Li S, Tao G, Tsao R, Zhang J, Zhang L. LC-MS/MS for simultaneous detection and quantification of Amadori compounds in tomato products and dry foods and factors affecting the formation and antioxidant activities. J Food Sci 2020; 85:1007-1017. [PMID: 32167581 DOI: 10.1111/1750-3841.14979] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 10/21/2019] [Accepted: 10/24/2019] [Indexed: 11/29/2022]
Abstract
In order to establish an efficient detection method to evaluate the formation of Amadori compounds (ACs) in food products and study the potential health effects, an ultra-high performance liquid chromatography-tandem mass spectrometric (UPLC-MS/MS) method using caffeine as internal standard was developed to determine eight ACs. The detection limits ranged from 0.0179 to 0.0887 mg/L for the ACs. The accuracy of the method was tested through measuring recovery of the spiked samples that varied from 81.90 ± 2.98% to 108.74 ± 2.34%. This method was further applied to detect ACs in 10 food products. Results showed that dry fruits and vegetables were rich in ACs, the total content of ACs varied from 1.36 ± 0.26 to 3415.91 ± 147.96 mg/100 g. The total amount of ACs in tomato juice heated under vacuum condition showed significant increment (P < 0.05) in 25 min at 80 °C comparing with that under atmospheric pressure due to the rapid loss of water. Besides, the amino acid content shows positive correlation with the corresponding AC formation in Maillard reaction during food drying. After heated at fixed water activity (Aw) for 4 hr by sous-vide process, the ACs content in tomato powder increased significantly and the antioxidant activity improved as well. PRACTICAL APPLICATION: Results of this study provided a valuable tool to evaluate the formation of ACs in complex dry food products, facilitated the quality control of food products. The knowledge obtained will offer useful information to food processors. The synthesized ACs would facilitate further study into the antioxidant activities and potential health effects of specified AC.
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Affiliation(s)
- Cheng Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business Univ., 100037, Beijing, China.,School of Food Science and Technology, Jiangnan Univ., 214122, Wuxi, China
| | - Shuqin Zhang
- School of Food Science and Technology, Jiangnan Univ., 214122, Wuxi, China
| | - Rundongdong Shi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business Univ., 100037, Beijing, China.,School of Food Science and Technology, Jiangnan Univ., 214122, Wuxi, China
| | - Jiahao Yu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business Univ., 100037, Beijing, China.,School of Food Science and Technology, Jiangnan Univ., 214122, Wuxi, China
| | - Shuo Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business Univ., 100037, Beijing, China.,School of Food Science and Technology, Jiangnan Univ., 214122, Wuxi, China
| | - Guanjun Tao
- School of Food Science and Technology, Jiangnan Univ., 214122, Wuxi, China
| | - Rong Tsao
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, N1G 5C9, Guelph, Canada
| | - Jian Zhang
- Food College, Shihezi Univ., 832003, Shihezi, Xinjiang, China
| | - Lianfu Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business Univ., 100037, Beijing, China.,School of Food Science and Technology, Jiangnan Univ., 214122, Wuxi, China.,Food College, Shihezi Univ., 832003, Shihezi, Xinjiang, China
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3
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Troise AD, Fiore A, Colantuono A, Kokkinidou S, Peterson DG, Fogliano V. Effect of olive mill wastewater phenol compounds on reactive carbonyl species and Maillard reaction end-products in ultrahigh-temperature-treated milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:10092-100. [PMID: 25280240 DOI: 10.1021/jf503329d] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
Thermal processing and Maillard reaction (MR) affect the nutritional and sensorial qualities of milk. In this paper an olive mill wastewater phenolic powder (OMW) was tested as a functional ingredient for inhibiting MR development in ultrahigh-temperature (UHT)-treated milk. OMW was added to milk at 0.1 and 0.05% w/v before UHT treatment, and the concentration of MR products was monitored to verify the effect of OMW phenols in controlling the MR. Results revealed that OMW is able to trap the reactive carbonyl species such as hydroxycarbonyls and dicarbonyls, which in turn led to the increase of Maillard-derived off-flavor development. The effect of OMW on the formation of Amadori products and N-ε-(carboxymethyl)-lysine (CML) showed that oxidative cleavage, C2-C6 cyclization, and the consequent reactive carbonyl species formation were also inhibited by OMW. Data indicated that OMW is a functional ingredient able to control the MR and to improve the nutritional and sensorial attributes of milk.
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Affiliation(s)
- Antonio Dario Troise
- Food Quality and Design Group, Wageningen University and Research Centre , P.O. Box 8129, 6700 EV Wageningen, The Netherlands
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Ruan ED, Wang H, Ruan Y, Juárez M. Study of fragmentation behavior of amadori rearrangement products in lysine-containing peptide model by tandem mass spectrometry. EUROPEAN JOURNAL OF MASS SPECTROMETRY (CHICHESTER, ENGLAND) 2013; 19:295-303. [PMID: 24575628 DOI: 10.1255/ejms.1237] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Protein and peptide glycation with reducing sugars through Maillard reaction is recognized as one of the most critical and fundamental reactions in food and in the human body. Amadori rearrangement products (ARPs) are formed at the initial stage of Maillard reaction and then may be converted into intermediate and advanced glycation products. We report here that using electrospray ionization-mass spectrometry (ESI-MS) to directly and rapidly characterize fragmentation behavior of ARPs in a Lysine-containing peptide-reducing sugars unambiguously model and identify the modification sites in glycated tri- and tetrapeptides. Tandem mass spectrometry (MS2) results showthat the sugar moiety was preferentially fragmented, whereby the neutral loss of small molecules, such as 18 Da (-H2O), 36 Da (-2 x H2O), 54 Da (-3 x H2O), 84 Da (-H2O-HCOH) and 162 Da from monosaccharide (glucose) moieties and 18 Da, 36 Da, 216 Da, 246 Da and 324 Da from disaccharide moieties. Among the fragmented ions, (M-84+H)+ of monosaccharides and (M-246+H)+ of disaccharides are relatively stable. Further multi-stage mass spectrometry (MS3) of (M-84+H)+ for tri- and longer peptides displays peptide sequence and glycation sites by providing modified y ions (y*), and/or modified b ions (b*) and even a modified a ion (a*). The study is useful to monitor and characterize PMTs of glycation in complex protein systems based on ESI-MS related techniques.
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Affiliation(s)
- Eric D Ruan
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000C & E. TraiL, Lacombe, AB T4L 1W1, Canada.
| | - Hui Wang
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000C & E. TraiL, Lacombe, AB T4L 1W1, Canada
| | - Yuanyuan Ruan
- Department of Bioengineering, Jilin AgricuLture Science and Technology CoLlege, Jilin 132101, China
| | - Manuel Juárez
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000C & E. TraiL, Lacombe, AB T4L 1W1, Canada
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Formyline, a new glycation compound from the reaction of lysine and 3-deoxypentosone. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1237-3] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Silván JM, van de Lagemaat J, Olano A, Del Castillo MD. Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods. J Pharm Biomed Anal 2006; 41:1543-51. [PMID: 16824722 DOI: 10.1016/j.jpba.2006.04.004] [Citation(s) in RCA: 105] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2005] [Revised: 04/05/2006] [Accepted: 04/10/2006] [Indexed: 10/24/2022]
Abstract
Maillard reaction products (MRPs), especially early stage MRPs and melanoidins, are currently gaining a lot of attention due to their reported health-promoting properties and their potential to be used as functional food ingredients. It is often not clear which specific biological function is assigned to which MRP, due to the large amount of MRPs formed during the reaction and difficulties in their purification and identification. This paper provides an overview of amino acid derivatives such as Amadori compounds, carboxymethyllysine, pyrraline, cross-linking products and melanoidins, which can be formed by Maillard reaction in foods, their biological properties and the analytical tools commonly employed for their determination.
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Affiliation(s)
- José Manuel Silván
- Instituto de Fermentaciones Industriales (CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain
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Mennella C, Visciano M, Napolitano A, Del Castillo MD, Fogliano V. Glycation of lysine-containing dipeptides. J Pept Sci 2006; 12:291-6. [PMID: 16180244 DOI: 10.1002/psc.722] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Protein glycation through Maillard reaction (MR) is a fundamental reaction both in foods and in the human body. The first step of the reaction is the formation of Amadori product (AP) that is converted into intermediate and advanced MR products during reaction development. Although the MR is not an enzymatic reaction, a certain degree of specificity in the glycation site has been observed. In the present study, we have monitored the glycation of different lysine-containing dipeptides to evaluate the influence on the NH(2) reactivity of the neighboring amino acid.Lysine dipeptides were reacted with glucose, galactose, lactose and maltose. The formation and identification of glycated compounds were monitored by mass spectrometry (MALDI-TOF and ESI-MS/MS) and by HPLC of their Fmoc derivatives. MS/MS analysis showed that the glucose APs formed on dipeptides have a characteristic fragmentation pattern: the fragment at [M - 84](+) due to the formation of pyrylium and furylium ion is mainly present in the monoglucosylated form, while the [M - 162](+) and the [M - 324](+) are more evident in the fragmentation pattern of the diglucosylated forms. The nature of the vicinal amino acids strongly affects lysine reactivity towards the different carbohydrates: the presence of hydrophobic residues such as Ile, Leu, Phe strongly increases lysine reactivity. Contrasting results were obtained with basic residues. The Lys-Arg dipeptide was among the most reactive while the Lys-Lys was not.
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Affiliation(s)
- Carmela Mennella
- Dipartimento di Scienza degli Alimenti, Università di Napoli Federico II Parco Gussone, Portici (NA), Italy
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Fay LB, Brevard H. Contribution of mass spectrometry to the study of the Maillard reaction in food. MASS SPECTROMETRY REVIEWS 2005; 24:487-507. [PMID: 15389846 DOI: 10.1002/mas.20028] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The Maillard reaction or non-enzymatic browning corresponds to a set of reactions occurring between amines and carbonyl compounds, especially reducing sugars. The Maillard reaction is known to occur in heated, dried, or stored foods and in vivo in mammalian organisms. In food, the Maillard reaction is responsible for changes in colour, flavor, and nutritive value but also for the formation of stabilizing and mutagenic compounds. Because of the complexity of the Maillard reaction, mass spectrometry, coupled or not to separation techniques, is a key tool in this research area and we will review in this article the contribution of mass spectrometry to the understanding of this reaction. Different steps of Maillard reaction will be described and the importance and the role played by mass spectrometry will be highlighted. In addition, different approaches to investigate the Maillard reaction from the formation of Amadori products (early Maillard reaction product) to the flavor and melanoidin production will also be covered.
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Affiliation(s)
- Laurent B Fay
- Nestlé Research Centre, Nestec Ltd., Vers chez les Blanc, P.O. 44, 1000 Lausanne 26, Switzerland.
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