1
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Ren Q, Keijzer P, Wichers HJ, Hettinga KA. Glycation of goat milk with different casein-to-whey protein ratios and its effects on simulated infant digestion. Food Chem 2024; 450:139346. [PMID: 38621311 DOI: 10.1016/j.foodchem.2024.139346] [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: 12/22/2023] [Revised: 04/03/2024] [Accepted: 04/10/2024] [Indexed: 04/17/2024]
Abstract
This research compared the effects of dry heating on the digestion of goat milk proteins with different casein-to-whey ratios (40% casein, C40 and 80% casein, C80). The glycation markers of heated samples were determined by LC-MS. Heating at 60 °C for 8 h induced early glycation while heating at 60 °C for 72 h induced advanced glycation. Unheated C80 samples showed a higher digestibility than unheated C40 samples, which may be due to their higher protein solubility. After dry heating for 72 h, no significant difference in digestibility was observed between C80 and C40 samples. Heating for 72 h decreased the digestibility of C40 samples compared to unheated samples, probably due to glycation, while protein aggregation was the main reason for the reduced digestibility of heated C80 samples. Overall, this study showed that dry heating for 72 h induced a lower digestibility of C80 and C40 samples, although with different underlying mechanisms.
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Affiliation(s)
- Qing Ren
- Food Quality & Design Group, Wageningen University & Research, Wageningen, the Netherlands
| | | | - Harry J Wichers
- Wageningen Food & Biobased Research, Wageningen University & Research, Wageningen, the Netherlands; Laboratory of Food Chemistry, Wageningen University and Research, Wageningen, the Netherlands
| | - Kasper A Hettinga
- Food Quality & Design Group, Wageningen University & Research, Wageningen, the Netherlands.
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2
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Aasmul-Olsen K, Akıllıoğlu HG, Christiansen LI, Engholm-Keller K, Brunse A, Stefanova DV, Bjørnshave A, Bechshøft MR, Skovgaard K, Thymann T, Sangild PT, Lund MN, Bering SB. A Gently Processed Skim Milk-Derived Whey Protein Concentrate for Infant Formula: Effects on Gut Development and Immunity in Preterm Pigs. Mol Nutr Food Res 2024; 68:e2300458. [PMID: 38389157 DOI: 10.1002/mnfr.202300458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 12/15/2023] [Indexed: 02/24/2024]
Abstract
SCOPE Processing of whey protein concentrate (WPC) for infant formulas may induce protein modifications with severe consequences for preterm newborn development. The study investigates how conventional WPC and a gently processed skim milk-derived WPC (SPC) affect gut and immune development after birth. METHODS AND RESULTS Newborn, preterm pigs used as a model of preterm infants were fed formula containing WPC, SPC, extra heat-treated SPC (HT-SPC), or stored HT-SPC (HTS-SPC) for 5 days. SPC contained no protein aggregates and more native lactoferrin, and despite higher Maillard reaction product (MRP) formation, the clinical response and most gut and immune parameters are similar to WPC pigs. SPC feeding negatively impacts intestinal MRP accumulation, mucosa, and bacterial diversity. In contrast, circulating T-cells are decreased and oxidative stress- and inflammation-related genes are upregulated in WPC pigs. Protein aggregation and MRP formation increase in HTS-SPC, leading to reduced antibacterial activity, lactase/maltase ratio, circulating neutrophils, and cytotoxic T-cells besides increased gut MRP accumulation and expression of TNFAIP3. CONCLUSION The gently processed SPC has more native protein, but higher MRP levels than WPC, resulting in similar tolerability but subclinical adverse gut effects in preterm pigs. Additional heat treatment and storage further induce MRP formation, gut inflammation, and intestinal mucosal damage.
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Affiliation(s)
- Karoline Aasmul-Olsen
- Section for Comparative Paediatrics and Nutrition, Department of Veterinary and Animal Sciences, University of Copenhagen, Frederiksberg, 1870, Denmark
| | - Halise Gül Akıllıoğlu
- Section for Ingredient and Dairy Technology, Department of Food Science, University of Copenhagen, Frederiksberg, 1958, Denmark
| | - Line Iadsatian Christiansen
- Section for Comparative Paediatrics and Nutrition, Department of Veterinary and Animal Sciences, University of Copenhagen, Frederiksberg, 1870, Denmark
| | - Kasper Engholm-Keller
- Section for Ingredient and Dairy Technology, Department of Food Science, University of Copenhagen, Frederiksberg, 1958, Denmark
| | - Anders Brunse
- Section for Comparative Paediatrics and Nutrition, Department of Veterinary and Animal Sciences, University of Copenhagen, Frederiksberg, 1870, Denmark
| | - Denitsa Vladimirova Stefanova
- Section for Microbiology and Fermentation, Department of Food Science, University of Copenhagen, Frederiksberg, 1958, Denmark
| | | | | | - Kerstin Skovgaard
- Section for Protein Science and Biotherapeutics, Department of Biotechnology and Biomedicine, Technical University of Denmark, Lyngby, 2800, Denmark
| | - Thomas Thymann
- Section for Comparative Paediatrics and Nutrition, Department of Veterinary and Animal Sciences, University of Copenhagen, Frederiksberg, 1870, Denmark
| | - Per Torp Sangild
- Section for Comparative Paediatrics and Nutrition, Department of Veterinary and Animal Sciences, University of Copenhagen, Frederiksberg, 1870, Denmark
- Department of Pediatrics and Adolescent Medicine, Rigshospitalet, Copenhagen, 2100, Denmark
- Hans Christian Andersen Children's Hospital, Odense, 5000, Denmark
| | - Marianne Nissen Lund
- Section for Ingredient and Dairy Technology, Department of Food Science, University of Copenhagen, Frederiksberg, 1958, Denmark
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, 2200, Denmark
| | - Stine Brandt Bering
- Section for Comparative Paediatrics and Nutrition, Department of Veterinary and Animal Sciences, University of Copenhagen, Frederiksberg, 1870, Denmark
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3
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Dai K, Wang J, Luo Y, Tu Y, Ren F, Zhang H. Characteristics and Functional Properties of Maillard Reaction Products from α-Lactalbumin and Polydextrose. Foods 2023; 12:2866. [PMID: 37569135 PMCID: PMC10417849 DOI: 10.3390/foods12152866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 07/21/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
The characteristics and the functions of Maillard reaction products (MRPs) produced by polydextrose (PD), a new type of prebiotic, and α-lactalbumin (α-LA) were valued. PD and α-LA were incubated at 60 °C and 79% relative humidity for up to 72 h to prepare MRPs. The results showed that the absorbance and fluorescence intensity of heated α-LA-PD increased, and the amount of free amino groups reduced as the reaction progressed, which confirmed the formation of different stages of MRPs. Electrophoresis revealed an increase in molecular mass and the degree of covalent cross-linking. The secondary structure of MRPs experienced no significant changes with the measurement of circular dichroism (CD), while the tertiary structure gradually unfolded, exposing hydrophobic groups. Furthermore, a significant increase was detected in the radical-scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the ferric reducing/antioxidant power (FRAP) of MRPs. The findings offer a foundation for understanding the structural and functional features of MRPs in formula milk powder.
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Affiliation(s)
- Kexin Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.D.); (J.W.); (Y.L.); (Y.T.)
| | - Jiangpeng Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.D.); (J.W.); (Y.L.); (Y.T.)
| | - Yingting Luo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.D.); (J.W.); (Y.L.); (Y.T.)
| | - Yaqi Tu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.D.); (J.W.); (Y.L.); (Y.T.)
| | - Fazheng Ren
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China;
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Hao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (K.D.); (J.W.); (Y.L.); (Y.T.)
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China;
- Food Laboratory of Zhongyuan, Luohe 462300, China
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4
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Zhang GY, Sun C, Song JR, Jin WY, Tang Y, Zhou DY, Song L. Glycation of whey protein isolate and stachyose modulates their in vitro digestibility: Promising prebiotics as functional ingredients. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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5
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Luo Y, Tu Y, Ren F, Zhang H. Characterization and functional properties of Maillard reaction products of β-lactoglobulin and polydextrose. Food Chem 2022; 377:131749. [PMID: 34990950 DOI: 10.1016/j.foodchem.2021.131749] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2021] [Revised: 10/21/2021] [Accepted: 11/29/2021] [Indexed: 11/04/2022]
Abstract
The Maillard reaction products (MRPs) between polydextrose (PDX), a popular polysaccharide in formula powder, and β-lactoglobulin (β-LG), a major whey protein, were studied in aggregation degree, structure, hydrophobic, antigenic and antioxidant activity changes of β-LG. Incubation of PDX and β-LG (60 ℃, 79% relative humidity) for up to 72 h yielded MRPs with increases in furosine, UV absorbance, fluorescence intensity and loss of free amino groups. High molecular weight β-LG-PDX MRPs were observed by SDS-PAGE. Circular dichroism spectroscopy revealed negligible change in β-LG secondary structure. Changes in the tertiary structure of β-LG were detected by tryptophan fluorescence spectroscopy consistent with an increase in surface hydrophobicity of heated β-LG-PDX. Antigenicity reduction of β-LG in β-LG-PDX reached its peak when heated for 24 h. After heating for 72 h, DPPH radical-scavenging activity of β-LG-PDX increased by 7.4-fold, and the ferric reducing antioxidant power reached 61.1 µmol ascorbic acid/g protein.
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Affiliation(s)
- Yingting Luo
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yaqi Tu
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Fazheng Ren
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Hao Zhang
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, Jiangsu 225700, China; Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, China.
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6
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Yin W, Song L, Huang Y, Chen F, Hu X, Ma L, Ji J. Glycated α-lactalbumin based micelles for quercetin delivery: Physicochemical stability and fate of simulated digestion. Food Chem X 2022; 13:100257. [PMID: 35499028 PMCID: PMC9039997 DOI: 10.1016/j.fochx.2022.100257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/10/2022] [Accepted: 02/10/2022] [Indexed: 11/21/2022] Open
Abstract
ALA-dextran conjugates were fabricated by Maillard reaction. The conjugates had the high encapsulation efficiency on loading quercetin. The micelles showed excellent pH, ionic strength and photothermal stability. The micelles exhibited sustained release of quercetin by the resistance to enzymes. The excellent stability made the conjugates promising materials for oral delivery.
Glycated protein is a kind of promising material that can improve the bioavailability of bioactive compounds and achieve sustained release under digestion. In this study, the α-lactalbumin (ALA)-dextran conjugates synthesized by Maillard reaction were fabricated to load and protect quercetin. Quercetin-loaded micelles stabilized by the ALA-dextran conjugates 1:4 showed the smallest size (428.57 ± 5.64 nm) with highest encapsulation efficiency (94.38% ± 0.50%) of quercetin. Compared to ALA/dextran mixture complex, the conjugates-based micelles had better pH, ionic strength and photothermal stability. Furthermore, the micelles composed of the conjugates 1:2 and 1:4 showed the best controlled release effect during the simulated digestion, releasing 62.41% and 66.15% of quercetin from the total encapsulated contents, respectively, which was mainly related to the resistance of glycated ALA to the enzymes. The findings indicated that ALA-dextran conjugates could be effectively designed for the ideal delivery system of hydrophobic bioactive compounds in food industry.
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Affiliation(s)
- Wanting Yin
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Luqing Song
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yanan Huang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.,Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.,Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.,Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
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7
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Tu Y, Guan L, Ren F, Zhang H. Changes in antigenicity and functional characteristics of the Maillard reaction products between β-lactoglobulin and 2’-fucosyllactose. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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9
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Loyeau PA, Spotti MJ, Vinderola G, Carrara CR. Encapsulation of potential probiotic and canola oil through emulsification and ionotropic gelation, using protein/polysaccharides Maillard conjugates as emulsifiers. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111980] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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10
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Wang Y, Dong L, Zhang Y, Wang J, Wang J, Pang W, Wang S. Effects of Glycated Glutenin Heat-Processing Conditions on Its Digestibility and Induced Inflammation Levels in Cells. Foods 2021; 10:foods10061365. [PMID: 34204679 PMCID: PMC8231263 DOI: 10.3390/foods10061365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 06/06/2021] [Accepted: 06/10/2021] [Indexed: 11/16/2022] Open
Abstract
Protein is one of the three major macronutrients and is essential for health. The reaction of α-dicarbonyl compounds (α-DCs) with glutenin during heat processing can modify its structure, thereby reducing its digestibility. Furthermore, advanced glycation end products (AGEs) formed by the Maillard reaction are associated with long-term diabetes-related complications. In this study, we established a heat processing reaction system for α-DCs and glutenin by simulating common food processing conditions. An in vitro digestion model was used to study the digestibility of glycated glutenin; whereupon the effects of the digestion products on macrophage inflammatory response were further investigated. It was found that reaction conditions, including temperature, treatment duration, pH, and reactant mass ratio, can significantly affect the digestibility of glycation glutenin, in which the mass ratio of reactants has the most significant influence. We demonstrated that when the mass ratio of glutenin to methylglyoxal (MGO) was 1:3, the level of inflammation induced by glycated glutenin was the highest. The mass ratio of reactants significantly affects the digestibility of glycation glutenin and the level of macrophage-induced inflammatory response. This suggests that it is possible to protect the nutritional value of protein and improve food safety by controlling the heat processing conditions of wheat products.
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Affiliation(s)
- Yaya Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (Y.W.); (L.D.); (Y.Z.); (J.W.); (W.P.)
| | - Lu Dong
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (Y.W.); (L.D.); (Y.Z.); (J.W.); (W.P.)
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (Y.W.); (L.D.); (Y.Z.); (J.W.); (W.P.)
| | - Junping Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China;
| | - Jin Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (Y.W.); (L.D.); (Y.Z.); (J.W.); (W.P.)
| | - Wenwen Pang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (Y.W.); (L.D.); (Y.Z.); (J.W.); (W.P.)
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (Y.W.); (L.D.); (Y.Z.); (J.W.); (W.P.)
- Correspondence: ; Tel.: +86-22-85358445
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11
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Zhang Y, Dong L, Zhang J, Shi J, Wang Y, Wang S. Adverse Effects of Thermal Food Processing on the Structural, Nutritional, and Biological Properties of Proteins. Annu Rev Food Sci Technol 2021; 12:259-286. [PMID: 33770470 DOI: 10.1146/annurev-food-062320-012215] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Thermal processing is one of the most important processing methods in the food industry. However, many studies have revealed that thermal processing can have detrimental effects on the nutritional and functional properties of foods because of the complex interactions among food components. Proteins are essential nutrients for humans, and changes in the structure and nutritional properties of proteins can substantially impact the biological effects of foods. This review focuses on the interactions among proteins, sugars, and lipids during thermal food processing and the effects of these interactions on the structure, nutritional value, and biological effects of proteins. In particular, the negative effects of modified proteins on human health and strategies for mitigating these detrimental effects from two perspectives, namely, reducing the formation of modified proteins during thermal processing and dietary intervention in vivo, are discussed.
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Affiliation(s)
- Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China;
| | - Lu Dong
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China;
| | - Jinhui Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China;
| | - Jiaqi Shi
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China;
| | - Yaya Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China;
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China;
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12
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Paulo Vieira C, Pereira da Costa M, de Melo Silva VL, Frensel Delgado K, da Silva Frasão B, Abrantes Elias T, Chifarelli de Oliveira Nunes YE, de Abreu Gloria MB, Conte-Junior CA. Interactive effect of physicochemical and microbial variables on bioactive amines content during storage of probiotic fermented milk. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110700] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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13
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Quantification of bovine α-lactalbumin in infant milk formula using LC-MS. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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14
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Effects of extrusion processing on the physiochemical and functional properties of lupin kernel fibre. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106222] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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15
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Zenker HE, Raupbach J, Boeren S, Wichers HJ, Hettinga KA. The effect of low vs. high temperature dry heating on solubility and digestibility of cow's milk protein. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106098] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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16
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van der Lugt T, Opperhuizen A, Bast A, Vrolijk MF. Dietary Advanced Glycation Endproducts and the Gastrointestinal Tract. Nutrients 2020; 12:nu12092814. [PMID: 32937858 PMCID: PMC7551018 DOI: 10.3390/nu12092814] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 09/10/2020] [Accepted: 09/11/2020] [Indexed: 12/19/2022] Open
Abstract
The prevalence of inflammatory bowel diseases (IBD) is increasing in the world. The introduction of the Western diet has been suggested as a potential explanation of increased prevalence. The Western diet includes highly processed food products, and often include thermal treatment. During thermal treatment, the Maillard reaction can occur, leading to the formation of dietary advanced glycation endproducts (dAGEs). In this review, different biological effects of dAGEs are discussed, including their digestion, absorption, formation, and degradation in the gastrointestinal tract, with an emphasis on their pro-inflammatory effects. In addition, potential mechanisms in the inflammatory effects of dAGEs are discussed. This review also specifically elaborates on the involvement of the effects of dAGEs in IBD and focuses on evidence regarding the involvement of dAGEs in the symptoms of IBD. Finally, knowledge gaps that still need to be filled are identified.
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Affiliation(s)
- Timme van der Lugt
- Department of Pharmacology and Toxicology, Maastricht University, 6229 ER Maastricht, The Netherlands;
- Office for Risk Assessment and Research, Netherlands Food and Consumer Product Safety Authority (NVWA), 3540 AA Utrecht, The Netherlands
- Correspondence:
| | - Antoon Opperhuizen
- Department of Pharmacology and Toxicology, Maastricht University, 6229 ER Maastricht, The Netherlands;
- Office for Risk Assessment and Research, Netherlands Food and Consumer Product Safety Authority (NVWA), 3540 AA Utrecht, The Netherlands
| | - Aalt Bast
- Department of Pharmacology and Toxicology, Maastricht University, 6229 ER Maastricht, The Netherlands;
- Campus Venlo, Maastricht University, 5911 BV Venlo, The Netherlands; (A.B.); (M.F.V.)
| | - Misha F. Vrolijk
- Campus Venlo, Maastricht University, 5911 BV Venlo, The Netherlands; (A.B.); (M.F.V.)
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17
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van der Lugt T, Venema K, van Leeuwen S, Vrolijk MF, Opperhuizen A, Bast A. Gastrointestinal digestion of dietary advanced glycation endproducts using an in vitro model of the gastrointestinal tract (TIM-1). Food Funct 2020; 11:6297-6307. [PMID: 32602872 DOI: 10.1039/d0fo00450b] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Protein- and sugar-rich food products processed at high temperatures contain large amounts of dietary advanced glycation endproducts (dAGEs). Our earlier studies have shown that specifically protein-bound dAGEs induce a pro-inflammatory reaction in human macrophage-like cells. To what extent these protein-bound dAGEs survive the human gastrointestinal (GI) tract is still unclear. In this study we analysed gastric and small intestinal digestion of dAGEs using the validated, standardised TNO in vitro gastroIntestinal digestion model (TIM-1), a dynamic in vitro model which mimics the upper human GI tract. This model takes multiple parameters into account, such as: dynamic pH curves, peristaltic mixing, addition of bile and pancreatic digestive enzymes, and passive absorption. Samples of different digested food products were collected at different time points after (i) only gastric digestion and (ii) after both gastric plus small intestinal digestion. Samples were analysed for dAGEs using UPLC-MS/MS for the lysine derived Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL), and the arginine derived methylglyoxal-derived hydroimidazolone-1 (MG-H1), and glyoxal-derived hydroimidazolone-1 (G-H1). All AGEs were quantified in their protein-bound and free form. The results of this in vitro study show that protein-bound dAGEs survive gastrointestinal digestion and are additionally formed during small intestinal digestion. In ginger biscuits, the presence MG-H1 in the GI tract increased with more than 400%. This also indicates that dAGEs enter the human GI tract with potential pro-inflammatory characteristics.
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Affiliation(s)
- Timme van der Lugt
- Department of Pharmacology and Toxicology, Maastricht University, Maastricht, The Netherlands.
| | - Koen Venema
- Centre for Healthy Eating & Food Innovation (HEFI), Maastricht University - campus Venlo, Venlo, The Netherlands
| | - Stefan van Leeuwen
- Wageningen Food Safety Research, Wageningen University and Research, Wageningen, The Netherlands
| | | | - Antoon Opperhuizen
- Department of Pharmacology and Toxicology, Maastricht University, Maastricht, The Netherlands. and Office for Risk Assessment and Research, Netherlands Food and Consumer Product Safety Authority (NVWA), Utrecht, The Netherlands
| | - Aalt Bast
- Department of Pharmacology and Toxicology, Maastricht University, Maastricht, The Netherlands. and Campus Venlo, Maastricht University, Venlo, The Netherlands
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18
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Characteristics and antioxidant activity of Maillard reaction products from α-lactalbumin and 2'-fucosyllactose. Food Chem 2020; 316:126341. [PMID: 32058194 DOI: 10.1016/j.foodchem.2020.126341] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 01/23/2020] [Accepted: 01/31/2020] [Indexed: 12/22/2022]
Abstract
The characteristics and antioxidant activity of Maillard reaction products (MRPs) from 2'-fucosyllactose (2'-FL), a human milk oligosaccharide, and α-lactalbumin (α-LA) were investigated. MRPs were prepared by reacting 2'-FL with α-LA at 60 °C and 79% relative humidity for up to 72 h. The absorbance and fluorescence intensity of heated α-LA-2'-FL increased as the heating time increased, while the free amino group content decreased, confirming that 2'-FL reacted with α-LA and produced various MRPs at different incubation stages. Conjugates of 2'-FL and α-LA and aggregation of α-LA were observed by SDS-PAGE. The secondary structure of α-LA did not change significantly after reacting with 2'-FL. In terms of antioxidant activity, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and reducing power of α-LA-2'-FL increased significantly when compared with the protein only sample (p < 0.05). The findings provide a foundation for the characterization and functional analysis of MRPs in dairy products.
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Rios-Villa KA, Bhattacharya M, La EH, Barile D, Bornhorst GM. Interactions between whey proteins and cranberry juice after thermal or non-thermal processing during in vitro gastrointestinal digestion. Food Funct 2020; 11:7661-7680. [DOI: 10.1039/d0fo00177e] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study entails the possible interactions between whey protein and cranberry juice after processing, impacting either the protein digestibility or the bioaccessibility of cranberry antioxidants using an in vitro gastrointestinal digestion model.
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Affiliation(s)
- Karen A. Rios-Villa
- Department of Food Science and Technology
- University of California at Davis
- Davis
- USA
| | | | - Ellia H. La
- Foods for Health Institute
- University of California at Davis
- Davis
- USA
| | - Daniela Barile
- Department of Food Science and Technology
- University of California at Davis
- Davis
- USA
- Foods for Health Institute
| | - Gail M. Bornhorst
- Department of Food Science and Technology
- University of California at Davis
- Davis
- USA
- Department of Biological and Agricultural Engineering
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20
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Zenker HE, van Lieshout GAA, van Gool MP, Bragt MCE, Hettinga KA. Lysine blockage of milk proteins in infant formula impairs overall protein digestibility and peptide release. Food Funct 2020; 11:358-369. [DOI: 10.1039/c9fo02097g] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
High levels of blocked lysine in infant formula lead to increasing average peptide length after in vitro digestion in infants.
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Affiliation(s)
- Hannah E. Zenker
- Food Quality & Design Group
- Wageningen University & Research Centre
- Wageningen
- the Netherlands
| | | | | | | | - Kasper A. Hettinga
- Food Quality & Design Group
- Wageningen University & Research Centre
- Wageningen
- the Netherlands
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21
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Sun Y, Wang C, Sun X, Guo M. Protein digestion properties of Xinong Saanen goat colostrum and mature milk using in vitro digestion model. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5819-5825. [PMID: 31180140 DOI: 10.1002/jsfa.9852] [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] [Received: 03/26/2019] [Revised: 06/06/2019] [Accepted: 06/06/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Xinong Saanen goat milk is a raw material for goat milk-based infant formula production. This study aims to analyze digestion properties of Xinong Saanen goat colostrum and mature milk by simulating infant gastrointestinal digestion. Zeta potential, particles size, protein profile and peptides composition of these two kinds of milk during the digestion process were studied. RESULTS Zeta-potential values of the digested colostrum were lower than those of mature milk through the whole digestion. Absolute zeta potential of colostrum duodenal digestion samples showed a decrease from 16.63 ± 2.08 to 11.80 ± 2.03 mV while that of mature milk decreased sharply and then increased (P < 0.05). Colostrum had a larger particle size than mature milk and both milks showed decreased particle size with increasing digestion time but an increase for the last 30 min. Colostrum showed more high molecular weight (MW) proteins which cannot be hydrolyzed completely compared with mature milk. Digested peptides (< 10 kDa) were characterized using liquid chromatography combined with tandem mass spectrometry (LC-MS/MS). The casein-derived peptides identified in digested colostrum and mature milk accounted for 76.67% and 59.53%, respectively. β-Casein was the most abundant in colostrum while that in mature milk was αs1 -casein. Enterotoxin-binding glycoprotein PP20K, butyrophilin subfamily 1 member A1 (BTN1A1) and perilipin (PLIN) were only detected in digested mature milk. CONCLUSION Differences in digestion properties between goat colostrum and mature milk were mainly shown in duodenal digestion phase. Data may provide useful information about utilization of goat milk for infant formula formulation. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Yuxue Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Jilin, China
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Jilin, China
| | - Xiaomeng Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Jilin, China
| | - Mingruo Guo
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT, USA
- College of Food Science, Northeast Agricultural University, Harbin, China
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22
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Impact of thermal processing on physicochemical properties of silk moth pupae (Bombyx mori) flour and in-vitro gastrointestinal proteolysis in adults and seniors. Food Res Int 2019; 123:11-19. [DOI: 10.1016/j.foodres.2019.04.042] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2019] [Revised: 04/15/2019] [Accepted: 04/17/2019] [Indexed: 01/29/2023]
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23
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van Lieshout GAA, Lambers TT, Bragt MCE, Hettinga KA. How processing may affect milk protein digestion and overall physiological outcomes: A systematic review. Crit Rev Food Sci Nutr 2019; 60:2422-2445. [PMID: 31437019 DOI: 10.1080/10408398.2019.1646703] [Citation(s) in RCA: 114] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Dairy is one of the main sources for high quality protein in the human diet. Processing may, however, cause denaturation, aggregation, and chemical modifications of its amino acids, which may impact protein quality. This systematic review covers the effect of milk protein modifications as a result of heating, on protein digestion and its physiological impact. A total of 5363 records were retrieved through the Scopus database of which a total of 102 were included. Although the degree of modification highly depends on the exact processing conditions, heating of milk proteins can modify several amino acids. In vitro and animal studies demonstrate that glycation decreases protein digestibility, and hinders amino acid availability, especially for lysine. Other chemical modifications, including oxidation, racemization, dephosphorylation and cross-linking, are less well studied, but may also impact protein digestion, which may result in decreased amino acid bioavailability and functionality. On the other hand, protein denaturation does not affect overall digestibility, but can facilitate gastric hydrolysis, especially of β-lactoglobulin. Protein denaturation can also alter gastric emptying of the protein, consequently affecting digestive kinetics that can eventually result in different post-prandial plasma amino acid appearance. Apart from processing, the kinetics of protein digestion depend on the matrix in which the protein is heated. Altogether, protein modifications may be considered indicative for processing severity. Controlling dairy processing conditions can thus be a powerful way to preserve protein quality or to steer gastrointestinal digestion kinetics and subsequent release of amino acids. Related physiological consequences mainly point towards amino acid bioavailability and immunological consequences.
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Affiliation(s)
| | | | | | - Kasper A Hettinga
- Food Quality & Design Group, Wageningen University & Research Centre, Wageningen, the Netherlands
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24
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Spotti MJ, Loyeau PA, Marangón A, Noir H, Rubiolo AC, Carrara CR. Influence of Maillard reaction extent on acid induced gels of whey proteins and dextrans. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.020] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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25
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Zhao D, Li L, Le TT, Larsen LB, Xu D, Jiao W, Sheng B, Li B, Zhang X. Digestibility of glycated milk proteins and the peptidomics of their in vitro digests. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3069-3077. [PMID: 30511448 DOI: 10.1002/jsfa.9520] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2018] [Revised: 11/25/2018] [Accepted: 11/26/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND Milk proteins are widely used in food production and are often glycated by reducing sugar. Although many studies have reported the digestibility of glycated milk protein, most have focused on measuring degree of hydrolysis (DH), showing sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) image of digests. Detailed information on the changes in peptide composition of digests has seldom been revealed. Therefore, in addition to measuring the DH and showing the SGS-PAGE images of digests, we also analyzed the peptidomics in digests using liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI-MS/MS) and Mascot database in this work to further reveal the influence of glycation on protein nutrition. RESULTS Compared with β-lactoglobulin and bovine serum albumin (BSA), DH of β-casein was suppressed to a lesser extent by glycation in both gastric and intestinal stages. Aggregates of glycated BSA were less sensitive to the action of digestive enzymes throughout gastrointestinal digestion according to SDS-PAGE images. Changes in the peptide composition of digests induced by glycation were distinctly displayed, showing both absence of peptides and occurrence of new peptides, based on the results obtained from LC-ESI-MS/MS. CONCLUSIONS Glycation can greatly change the peptide composition in digests of milk protein. The nutritional impact of the change in the peptide composition requires further investigation, and the impact of MRPs in unabsorbed digests on the gut flora should be an interesting field for further studies. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Di Zhao
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
- Key Laboratory of Meat Processing, MOA, Nanjing Agricultural University, Nanjing, China
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, China
- Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing, China
| | - Lin Li
- School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Thao T Le
- Department of Food Science, Aarhus University, Tjele, Denmark
| | - Lotte B Larsen
- Department of Food Science, Aarhus University, Tjele, Denmark
| | - Dan Xu
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Wenjuan Jiao
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Bulei Sheng
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Bing Li
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Xia Zhang
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
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26
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Nε-carboxymethyllysine in nutritional milk formulas for infants. Food Chem 2019; 274:886-890. [DOI: 10.1016/j.foodchem.2018.09.069] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 09/09/2018] [Accepted: 09/10/2018] [Indexed: 01/02/2023]
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27
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Corrochano AR, Sariçay Y, Arranz E, Kelly PM, Buckin V, Giblin L. Comparison of antioxidant activities of bovine whey proteins before and after simulated gastrointestinal digestion. J Dairy Sci 2019; 102:54-67. [DOI: 10.3168/jds.2018-14581] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2018] [Accepted: 09/11/2018] [Indexed: 01/08/2023]
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28
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Cui Y, Li X, Lu M, Liu X, Duan X. Role of polysaccharide conjugation in physicochemical and emulsifying properties of egg phosvitin and the calcium binding capacity of its phosphopeptides. Food Funct 2019; 10:1808-1815. [DOI: 10.1039/c8fo02464b] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Glycosylation with pectin simultaneously improved the emulsifying properties of egg phosvitin and the calcium binding capacity of its phosphopeptides.
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Affiliation(s)
- Yanchun Cui
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
| | - Xiang Li
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
| | - Mei Lu
- Department of Food Science and Technology
- 249 Food Innovation Center
- Lincoln
- USA
| | - Xuebo Liu
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
| | - Xiang Duan
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
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29
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David-Birman T, Raften G, Lesmes U. Effects of thermal treatments on the colloidal properties, antioxidant capacity and in-vitro proteolytic degradation of cricket flour. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.044] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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30
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Jin W, Han K, Dong S, Yang Y, Mao Z, Su M, Zeng M. Modifications in gut microbiota and fermentation metabolites in the hindgut of rats after the consumption of galactooligosaccharide glycated with a fish peptide. Food Funct 2018; 9:2853-2864. [DOI: 10.1039/c7fo02002c] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
The glycation-induced modification of GOS by mild thermal treatments greatly increased its persistence of fermentation in the colon of the host, and improved some prebiotic activities.
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Affiliation(s)
- Weiya Jin
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- China
| | - Kaining Han
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- China
| | - Shiyuan Dong
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- China
| | - Yuhong Yang
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- China
| | - Zhenjie Mao
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- China
| | - Mingyue Su
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- China
| | - Mingyong Zeng
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- China
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31
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Liu J, Tu Z, Shao YH, Wang H, Liu GX, Sha XM, Zhang L, Yang P. Improved Antioxidant Activity and Glycation of α-Lactalbumin after Ultrasonic Pretreatment Revealed by High-Resolution Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10317-10324. [PMID: 29092398 DOI: 10.1021/acs.jafc.7b03920] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
High-resolution mass spectrometry was performed to investigate the relationship between bovine α-lactalbumin (α-LA) subjected to ultrasonication and glycation treatment with respect to antioxidant activity. After α-LA was pretreated by ultrasonication combined with glycation, the treated α-LA showed low intrinsic fluorescence emission and high antioxidant activity at increased ultrasonic power levels. Prior to ultrasonic pretreatment, three glycated sites were identified, whereas the number of glycation sites was increased to four, four, five, and six after ultrasonic power at 60, 90, 120, and 150 W/cm2, respectively, for 15 min. Thus, no obvious difference was found among the glycation sites at the ultrasonic power of 60 and 90 W/cm2. The average degree of substitution per peptide molecule of α-LA was used to evaluate the glycation level per glycation site. All the samples pretreated by ultrasonication exhibited a higher glycation level compared with the untreated samples. Ultrasonic power at 150 W/cm2 showed the most highly enhanced glycation extent and antioxidant activity. Therefore, the intensified glycation extent and the conformational changes of protein were responsible for the increase of antioxidant activity of α-LA. Moreover, high-resolution mass spectrometry is an efficient technique to understand the mechanism of the improved antioxidant activity.
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Affiliation(s)
- Jun Liu
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
| | - Zongcai Tu
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
| | - Yan-Hong Shao
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, China
| | - Guang-Xian Liu
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
| | - Xiao-Mei Sha
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
| | - Lu Zhang
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
| | - Ping Yang
- College of Chemistry and Chemical Engineering, College of Life Science, Jiangxi Normal University , Nanchang, Jiangxi 330022, China
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