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Bridglalsingh S, Archer-Hartmann S, Azadi P, Barbier de La Serre C, Remillard RL, Sunvold GD, Bartges JW. Association of four differently processed diets with plasma and urine advanced glycation end products and serum soluble receptor for advanced glycation end products concentration in healthy dogs. J Anim Physiol Anim Nutr (Berl) 2024; 108:735-751. [PMID: 38279966 PMCID: PMC11327896 DOI: 10.1111/jpn.13927] [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: 12/31/2021] [Revised: 12/12/2023] [Accepted: 01/06/2024] [Indexed: 01/29/2024]
Abstract
Advanced glycation end products (AGEs), formed via the Maillard reaction (MR) during processing of foods, have been implicated in inflammatory and degenerative diseases in human beings. Cellular damage is primarily caused by AGE binding with the receptor for AGEs (RAGE) on cell membranes. An isoform of RAGE, soluble RAGE (sRAGE), acts as a decoy receptor binding circulating AGEs preventing cellular activation. Pet food manufacturing involves processing methods similar to human food processing that may increase dietary AGEs (dAGEs). We hypothesized that diet, plasma and urine AGEs, and serum sRAGE concentrations would differ between thermally processed diets. This study examined the association of four differently processed diets: ultra-processed canned wet food (WF); ultra-processed dry food (DF); moderately processed air-dried food (ADF) and minimally processed mildly cooked food (MF) on total plasma levels of the AGEs, carboxymethyllysine (CML), carboxyethyllysine (CEL), methylglyoxal hydroimidazolone-1, glyoxal hydroimidazolone-1, argpyrimidine, urine CML, CEL and lysinoalanine, and serum sRAGE concentration. Ultra-high-performance liquid chromatography-tandem mass spectrometry was used to measure AGEs. sRAGE concentration was measured using a commercial canine-specific enzyme-linked immunosorbent assay kit. Total dAGEs (mg/100 kcal as fed) were higher in WF than in other diets. Plasma total AGEs (nM/50 μL) were significantly higher with WF, with no difference found between DF, ADF, and MF; however, ADF was significantly higher than MF. Urine CML (nmol AGEs/mmol creatinine) was significantly higher with DF than with WF and MF. There were no significant differences in total urine AGEs or serum sRAGE concentration between diets. In conclusion, different methods of processing pet foods are associated with varied quantities of AGEs influencing total plasma AGE concentration in healthy dogs. Serum sRAGE concentration did not vary across diets but differences in total AGE/sRAGE ratio were observed between MF and WF and, ADF and DF.
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Affiliation(s)
- Siobhan Bridglalsingh
- Department of Small Animal Medicine and Surgery, University of Georgia, Athens, Georgia, USA
| | - Stephanie Archer-Hartmann
- Analytical Services, Complex Carbohydrate Research Center, University of Georgia, Athens, Georgia, USA
| | - Parastoo Azadi
- Analytical Services, Complex Carbohydrate Research Center, University of Georgia, Athens, Georgia, USA
| | | | | | | | - Joseph W Bartges
- Department of Small Animal Medicine and Surgery, University of Georgia, Athens, Georgia, USA
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2
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Demirer B, Fisunoğlu M. Evaluation of the effects of dietary advanced glycation end products on inflammation. NUTR BULL 2024; 49:6-18. [PMID: 38114851 DOI: 10.1111/nbu.12653] [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: 05/23/2023] [Revised: 11/16/2023] [Accepted: 11/20/2023] [Indexed: 12/21/2023]
Abstract
Advanced glycation end products (AGEs) are a large number of heterogeneous compounds formed by the glycation of proteins, fats or nucleic acids. Endogenous AGEs have been associated with various health problems such as obesity, type 2 diabetes mellitus and cardiovascular disease. Inflammation is thought to be one of the main mechanisms in the development of these disorders. Although AGEs are produced endogenously in the body, exogenous sources such as smoking and diet also contribute to the body pool. Therefore, when the AGE pool in the body rises above physiological levels, different pathological conditions may occur through various mechanisms, especially inflammation. While the effects of endogenous AGEs on the development of inflammation have been studied relatively extensively, and current evidence indicates that dietary AGEs (dAGEs) contribute to the body's AGE pool, it is not yet known whether dAGEs have the same effect on the development of inflammation as endogenous AGEs. Therefore, this review aimed to evaluate the results of cross-sectional and intervention studies to understand whether dAGEs are associated with inflammation and, if there is an effect on inflammation, through which mechanisms this effect might occur.
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Affiliation(s)
- Büşra Demirer
- Nutrition and Dietetics, Karabuk University, Karabuk, Turkey
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3
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Vuori KA, Hemida M, Moore R, Salin S, Rosendahl S, Anturaniemi J, Hielm-Björkman A. The effect of puppyhood and adolescent diet on the incidence of chronic enteropathy in dogs later in life. Sci Rep 2023; 13:1830. [PMID: 36759678 PMCID: PMC9911636 DOI: 10.1038/s41598-023-27866-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Accepted: 01/09/2023] [Indexed: 02/11/2023] Open
Abstract
Diet has a key role in the homeostasis of the gut microenvironment, influencing the microbiome, the gut barrier, host immunity and gut physiology. Yet, there is little information on the role of early diet in the onset of inflammatory gastrointestinal disorders later in life, especially in dogs. Therefore, the aim of the present cross-sectional, epidemiological study with longitudinal data, was to explore associations of companion dogs' early life diet style and food items with owner-reported chronic enteropathy (CE) incidence in later life. Food frequency questionnaire data from Finnish companion dogs was analyzed using principal component analysis and logistic regression. We found that feeding a non-processed meat-based diet and giving the dog human meal leftovers and table scraps during puppyhood (2-6 months) and adolescence (6-18 months) were protective against CE later in life. Especially raw bones and cartilage as well as leftovers and table scraps during puppyhood and adolescence, and berries during puppyhood were associated with less CE. In contrast, feeding an ultra-processed carbohydrate-based diet, namely dry dog food or "kibble" during puppyhood and adolescence, and rawhides during puppyhood were significant risk factors for CE later in life.
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Affiliation(s)
- Kristiina A Vuori
- Faculty of Veterinary Medicine, Department of Equine and Small Animal Medicine, University of Helsinki, Helsinki, Finland.
| | - Manal Hemida
- Faculty of Veterinary Medicine, Department of Equine and Small Animal Medicine, University of Helsinki, Helsinki, Finland.,Department of Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef, Egypt
| | - Robin Moore
- Faculty of Veterinary Medicine, Department of Equine and Small Animal Medicine, University of Helsinki, Helsinki, Finland
| | - Siru Salin
- Department of Agricultural Sciences, Faculty of Agriculture Forestry, University of Helsinki, Helsinki, Finland
| | - Sarah Rosendahl
- Faculty of Veterinary Medicine, Department of Equine and Small Animal Medicine, University of Helsinki, Helsinki, Finland
| | - Johanna Anturaniemi
- Faculty of Veterinary Medicine, Department of Equine and Small Animal Medicine, University of Helsinki, Helsinki, Finland
| | - Anna Hielm-Björkman
- Faculty of Veterinary Medicine, Department of Equine and Small Animal Medicine, University of Helsinki, Helsinki, Finland
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4
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Kiprotich SS, Aldrich CG. A review of food additives to control the proliferation and transmission of pathogenic microorganisms with emphasis on applications to raw meat-based diets for companion animals. Front Vet Sci 2022; 9:1049731. [DOI: 10.3389/fvets.2022.1049731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Accepted: 10/25/2022] [Indexed: 11/11/2022] Open
Abstract
Raw meat-based diets (RMBDs) or sometimes described as biologically appropriate raw food (BARFs) are gaining in popularity amongst dog and cat owners. These pet guardians prefer their animals to eat minimally processed and more “natural” foods instead of highly heat-processed diets manufactured with synthetic preservatives. The market for RMBDs for dogs and cats is estimated at $33 million in the United States. This figure is likely underestimated because some pet owners feed their animals raw diets prepared at home. Despite their increasing demand, RMBDs have been plagued with numerous recalls because of contamination from foodborne pathogens like Salmonella, E. coli, or Campylobacter. Existing literature regarding mitigation strategies in RMBD's for dogs/cats are very limited. Thus, a comprehensive search for published research was conducted regarding technologies used in meat and poultry processing and raw materials tangential to this trade (e.g., meats and poultry). In this review paper, we explored multiple non-thermal processes and GRAS approved food additives that can be used as potential antimicrobials alone or in combinations to assert multiple stressors that impede microbial growth, ultimately leading to pathogen inactivation through hurdle technology. This review focuses on use of high-pressure pasteurization, organic acidulants, essential oils, and bacteriophages as possible approaches to commercially pasteurize RMBDs effectively at a relatively low cost. A summary of the different ways these technologies have been used in the past to control foodborne pathogens in meat and poultry related products and how they can be applied successfully to impede growth of enteric pathogens in commercially produced raw diets for companion animals is provided.
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Koyama AK, Pavkov ME, Wu Y, Siegel KR. Is dietary intake of advanced glycation end products associated with mortality among adults with diabetes? Nutr Metab Cardiovasc Dis 2022; 32:1402-1409. [PMID: 35282981 PMCID: PMC9167219 DOI: 10.1016/j.numecd.2022.02.008] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 02/11/2022] [Accepted: 02/14/2022] [Indexed: 10/19/2022]
Abstract
BACKGROUND AND AIMS Prior studies suggest a positive association between dietary AGEs and adverse health outcomes but have not well-characterized AGEs intake and its association with mortality in a general adult population in the United States. METHODS AND RESULTS We included 5474 adults with diabetes from the 2003 to 2018 National Health and Nutrition Examination Survey, a nationally representative sample of the non-institutionalized civilian population in the United States. Concordance to dietary guidelines (Healthy Eating Index 2015 [HEI-2015]) and intake of the AGE Nϵ-(carboxymethyl)lysine (CML) were estimated using an existing database and two 24-h food recalls. Multivariable Cox regression evaluated the association between AGEs intake and all-cause mortality. A secondary analysis measured CML, Nϵ-(1-carboxyethyl)lysine (CEL), and Nδ-(5-hydro-5-methyl-4-imidazolon-2-yl)-ornithine (MGH1) from an alternative database. Higher AGEs intake was associated with lower concordance to dietary guidelines (Means and standard errors of HEI-2015 score, by quartiles of AGEs intake: Q1 = 55.2 ± 0.6, Q2 = 54.1 ± 0.5, Q3 = 52.1 ± 0.5, Q4 = 49.0 ± 0.5; p < 0.001). There were 743 deaths among 3884 adults in the mortality analysis (mean follow-up = 3.8 years). AGEs intake was not significantly associated with all-cause mortality (Q2 vs. Q1: Hazard Ratio [HR] = 0.91 [0.69-1.21], Q3 vs. Q1: HR = 0.90 [0.63-1.27], Q4 vs. Q1: HR = 1.16 [0.84-1.60]). Results were similar in secondary analyses. CONCLUSION While dietary AGEs intake was associated with concordance to dietary guidelines, it was not significantly associated with all-cause mortality among adults with diabetes. Further research may consider other health outcomes as well as the evaluating specific contribution of dietary AGEs to overall AGEs burden.
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Affiliation(s)
- Alain K Koyama
- Centers for Disease Control and Prevention, Division of Diabetes Translation, Atlanta, GA, United States.
| | - Meda E Pavkov
- Centers for Disease Control and Prevention, Division of Diabetes Translation, Atlanta, GA, United States
| | - Yanjue Wu
- Centers for Disease Control and Prevention, Division of Diabetes Translation, Atlanta, GA, United States
| | - Karen R Siegel
- Centers for Disease Control and Prevention, Division of Diabetes Translation, Atlanta, GA, United States
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Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review. Foods 2021; 10:foods10112751. [PMID: 34829032 PMCID: PMC8621915 DOI: 10.3390/foods10112751] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 11/04/2021] [Accepted: 11/08/2021] [Indexed: 01/18/2023] Open
Abstract
The scientific literature is rich in investigations on the presence of various contaminants in biscuits, and of articles aimed at proposing innovative solutions for their control and prevention. However, the relevant information remains fragmented. Therefore, the objective of this work was to review the current state of the scientific literature on the possible contaminants of biscuits, considering physical, chemical, and biological hazards, and making a critical analysis of the solutions to reduce such contaminations. The raw materials are primary contributors of a wide series of contaminants. The successive processing steps and machinery must be monitored as well, because if they cannot improve the initial safety condition, they could worsen it. The most effective mitigation strategies involve product reformulation, and the use of alternative baking technologies to minimize the thermal load. Low oxygen permeable packaging materials (avoiding direct contact with recycled ones), and reformulation are effective for limiting the increase of contaminations during biscuit storage. Continuous monitoring of raw materials, intermediates, finished products, and processing conditions are therefore essential not only to meet current regulatory restrictions but also to achieve the aim of banning dietary contaminants and coping with related diseases.
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Smarzyński K, Sarbak P, Kowalczewski PŁ, Różańska MB, Rybicka I, Polanowska K, Fedko M, Kmiecik D, Masewicz Ł, Nowicki M, Lewandowicz J, Jeżowski P, Kačániová M, Ślachciński M, Piechota T, Baranowska HM. Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics. Molecules 2021; 26:5417. [PMID: 34500847 PMCID: PMC8434015 DOI: 10.3390/molecules26175417] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/28/2021] [Accepted: 09/01/2021] [Indexed: 01/22/2023] Open
Abstract
The growing human population renders challenges for the future supply of food products with high nutritional value. Here, we enhanced the functional and nutritional value of biscuits, a popular sweet snack, by replacing the wheat flour with 2%, 6%, or 10% (w/w) cricket powder. Consumer acceptance ratings for reference and 2% augmented cookies were comparable, whereas the higher levels of enhancement received inferior consumer scores. This relatively small change in biscuit recipe provided significant and nutritionally desirable enhancements in the biscuits, observed in a series of analyses. An increase in the protein content was observed, including essential amino acids, as well as minerals and fat. This conversion also affected the physical properties of the biscuits, including hardness, and water molecular dynamics measured by 1H NMR. Cricket powder-augmented biscuits join the line of enhanced, functionally superior food products. This and similar food augmentation provide a viable scenario to meet the human food demands in the future.
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Affiliation(s)
- Krzysztof Smarzyński
- Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (K.S.); (P.S.)
| | - Paulina Sarbak
- Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (K.S.); (P.S.)
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (P.Ł.K.); (M.B.R.); (K.P.); (D.K.)
| | - Maria Barbara Różańska
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (P.Ł.K.); (M.B.R.); (K.P.); (D.K.)
| | - Iga Rybicka
- Department of Technology and Instrumental Analysis, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland;
| | - Katarzyna Polanowska
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (P.Ł.K.); (M.B.R.); (K.P.); (D.K.)
| | - Monika Fedko
- Department of Gastronomy Science and Functional Food, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-634 Poznań, Poland;
| | - Dominik Kmiecik
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (P.Ł.K.); (M.B.R.); (K.P.); (D.K.)
| | - Łukasz Masewicz
- Department of Physics and Biophysics, Poznań University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznań, Poland;
| | - Marcin Nowicki
- Institute of Agriculture, University of Tennessee, 370 Plant Biotechnology Building, 2505 EJ Chapman Drive, Knoxville, TN 37996-4560, USA;
| | - Jacek Lewandowicz
- Department of Production Management and Logistics, Poznan University of Technology, 2 Jacka Rychlewskiego St., 60-965 Poznań, Poland;
| | - Paweł Jeżowski
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Berdychowo 4, 60-965 Poznań, Poland; (P.J.); (M.Ś.)
| | - Miroslava Kačániová
- Department of Fruit Sciences, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia;
- Department of Bioenergy and Food Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwiklinskiej 1, 35-601 Rzeszow, Poland
| | - Mariusz Ślachciński
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Berdychowo 4, 60-965 Poznań, Poland; (P.J.); (M.Ś.)
| | - Tomasz Piechota
- Department of Agronomy, Poznań University of Life Sciences, 11 Dojazd St., 60-631 Poznań, Poland;
| | - Hanna Maria Baranowska
- Department of Physics and Biophysics, Poznań University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznań, Poland;
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Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings. Foods 2021; 10:foods10092008. [PMID: 34574118 PMCID: PMC8467121 DOI: 10.3390/foods10092008] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 08/17/2021] [Accepted: 08/20/2021] [Indexed: 11/17/2022] Open
Abstract
In 2019, the European Commission recommended monitoring the presence of acrylamide in certain foods not included in Regulation 2158/2017, to consider other sources of exposure to the contaminant. In the present study, eleven groups of processed foods commonly consumed in Spain were classified, according to their food matrix, into potato-based food, cereal-based food and food based on cereal mixed with meat, fish or vegetables. Samples were collected from three different settings: household, catering services and industrial origin, to evaluate the influence of the food preparation site on acrylamide formation. The highest concentrations of acrylamide were observed in chips (French fries), especially those prepared at home. Although at lower levels, all the other foods also contained significant concentrations of acrylamide, confirming the need to control its content in foods not included in the EU regulation. Industrially processed foods made a lower contribution to acrylamide exposure, probably due to the more stringent controls exercised on culinary processes in this context. The higher levels recorded for households and catering services highlight the need for greater awareness of culinary processes and for measures to be adopted in these settings to limit the formation of acrylamide in food preparation.
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Rolandelli G, Favre LC, Mshicileli N, Vhangani LN, Farroni AE, van Wyk J, Buera MDP. The complex dependence of non-enzymatic browning development on processing conditions in maize snacks. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111636] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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10
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Abstract
Veterinarians are faced with the challenge of understanding and discussing the wide array of commercial pet foods with their clients. To promote these discussions, a pet food processing categorization system is applied to define familiar heat processed dry and can pet foods as ultra-processed commercial diets (UPCD) and other less processed diets as minimally processed commercial diets. A review of the FDA pet food recalls on commercial diets are used to discuss well-known health risks, such as nutritional imbalances, bacterial pathogens, aflatoxin, and toxic contaminations. A less-known concern of advanced glycation end products found in UPCDs is presented.
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11
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Chen YH, Chuah WC, Chye FY. Effect of drying on physicochemical and functional properties of stingless bee honey. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15328] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yien Hui Chen
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah, Jalan UMS Kota Kinabalu Malaysia
| | - Wei Chean Chuah
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah, Jalan UMS Kota Kinabalu Malaysia
| | - Fook Yee Chye
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah, Jalan UMS Kota Kinabalu Malaysia
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12
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Aljahdali N, Gadonna-Widehem P, Anton PM, Carbonero F. Gut Microbiota Modulation by Dietary Barley Malt Melanoidins. Nutrients 2020; 12:nu12010241. [PMID: 31963440 PMCID: PMC7019678 DOI: 10.3390/nu12010241] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 11/18/2019] [Accepted: 11/25/2019] [Indexed: 01/27/2023] Open
Abstract
Melanoidins are the final Maillard reaction products (protein–carbohydrate complexes) produced in food by prolonged and intense heating. We assessed the impact of the consumption of melanoidins from barley malts on gut microbiota. Seventy-five mice were assigned into five groups, where the control group consumed a non-melanoidin malt diet, and other groups received melanoidin-rich malts in increments of 25% up to 100% melanoidin malts. Feces were sampled at days 0, 1, 2, 3, 7, 14, and 21 and the microbiota was determined using V4 bacterial 16S rRNA amplicon sequencing and short-chain fatty acids (SCFA) by gas chromatography. Increased melanoidins was found to result in significantly divergent gut microbiota profiles and supported sustained SCFA production. The relative abundance of Dorea, Oscillibacter, and Alisitpes were decreased, while Lactobacillus, Parasutterella, Akkermansia, Bifidobacterium, and Barnesiella increased. Bifidobacterium spp. and Akkermansia spp. were significantly increased in mice consuming the highest melanoidin amounts, suggesting remarkable prebiotic potential.
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Affiliation(s)
- Nesreen Aljahdali
- Department of Biological Science, King Abdulaziz University, Jeddah 21551, Saudi Arabia;
- Cell and Molecular Biology Program, University of Arkansas, Fayetteville, AR 72701, USA
| | - Pascale Gadonna-Widehem
- Transformations et Agro-Ressources—EA7519-Institut Polytechnique UniLaSalle, 60026 Beauvais, France; (P.G.-W.); (P.M.A.)
| | - Pauline M. Anton
- Transformations et Agro-Ressources—EA7519-Institut Polytechnique UniLaSalle, 60026 Beauvais, France; (P.G.-W.); (P.M.A.)
| | - Franck Carbonero
- Cell and Molecular Biology Program, University of Arkansas, Fayetteville, AR 72701, USA
- Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA
- Department of Nutrition and Excercise Physiology, Elson Floyd School of Medicine, Washington State University-Spokane, 412 East Spokane Falls Boulevard, Spokane, WA 99202, USA
- Correspondence:
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13
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Usefulness of barley flour for retention of palatability and antioxidant capacity and inhibition of acrylamide formation in flour products cooked at high temperatures. Int J Gastron Food Sci 2019. [DOI: 10.1016/j.ijgfs.2019.100163] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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14
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Shen Y, Chen G, Li Y. Effect of added sugars and amino acids on acrylamide formation in white pan bread. Cereal Chem 2019. [DOI: 10.1002/cche.10154] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yanting Shen
- Department of Grain Science and Industry Kansas State University Manhattan Kansas
| | - Gengjun Chen
- Department of Grain Science and Industry Kansas State University Manhattan Kansas
| | - Yonghui Li
- Department of Grain Science and Industry Kansas State University Manhattan Kansas
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15
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Shen X, Zhang M, Bhandari B, Gao Z. Novel technologies in utilization of byproducts of animal food processing: a review. Crit Rev Food Sci Nutr 2018; 59:3420-3430. [PMID: 30285468 DOI: 10.1080/10408398.2018.1493428] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
China is one of the countries with most abundant livestock and poultry resources in the world. The average annual growth rate of output value of livestock and poultry industry reaches 13%, and the output value of livestock and poultry industry accounts for more than 35% of total agricultural output. A large number of byproducts are produced in animal slaughtering and processing operations. If livestock and poultry byproducts are effectively utilized, this will make a huge contribution to GDP. At the same time, aquaculture is China's pillar industry. During fish processing, a large number of byproducts (including fish heads, fish skins, fish bones, fish scales, and viscera) are produced, which weighs approximately 40-55% of the raw fish. The byproducts of freshwater fish are more than 2.5 million tons per annum, most of which are not used. The effective use of byproducts has a direct influence on China's economic and environmental pollution. The nonuse or underutilization of byproducts not only leads to loss of potential revenue, but also results in to an increase in these products and their disposal costs. This paper makes a comprehensive review of the research progress of animal byproduct utilization to date, and aims to provide reference for the utilization and research of animal byproducts.
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Affiliation(s)
- Xu Shen
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China
| | - Min Zhang
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| | - Zhongxue Gao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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16
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Jouquand C, Niquet-Léridon C, Jacolot P, Petit N, Marier D, Gadonna-Widehem P. Effects of Maillard Reaction Products on Sensory and Nutritional Qualities of the Traditional French Baguette. J Food Sci 2018; 83:2424-2431. [PMID: 30184250 DOI: 10.1111/1750-3841.14331] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 07/18/2018] [Accepted: 07/24/2018] [Indexed: 12/11/2022]
Abstract
The goals of this study were to evaluate the effect of baking time on the Maillard reaction products (MRPs) generated in the crust of the traditional French baguette and to estimate their impact on its sensory characteristics, its acrylamide content, and its bifidogenic effect. Melanoidins, volatile compounds, and acrylamide were evaluated in the crust of traditional French baguettes baked between 12 and 22 min at 225 °C. The increase in melanoidins was positively correlated to the baking time, while volatile compounds only increased until 18 min. The acrylamide content was estimated to be below 18 μg/kg, which confirms the findings of EFSA that bread is not a main contributor to dietary acrylamide. A descriptive sensory analysis showed that the baking time positively affected the sensory quality of the crust. The consumer test revealed the same trend and the panelists favorably judged the well-baked baguettes based on a better crust flavor and crispness. The bifidogenic effect of the crust and the crumb from the baguettes baked 22 min was evaluated on the in vitro growth of Bifidobacterium adolescentis. The results demonstrated that the crumb and the crust had exactly the same bifidogenic impact, therefore not caused by melanoidins. PRACTICAL APPLICATION The consumption of bread in France has decreased since 2007, although bread is considered by French people as "healthy" and essential to maintain a balanced diet. The current study evaluated the global qualities of the French baguette in order to highlight its high sensory quality and its beneficial effect by inducing a possible growth of bifidobacteria, even in well-baked baguettes. These findings allow the French bakery industry to develop an argument to promote its technical know-how and to help consumers choose healthier and tastier bread. Moreover, this study provided some recommendations of baking processes to maintain a high sensory quality of the French baguette and limit the formation of undesirable compounds, such as acrylamide, in the crust.
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Affiliation(s)
- Céline Jouquand
- UP Transformations & Agro-ressources, UP 2018. C103, Inst. Polytechnique UniLaSalle - 19 rue Pierre Waguet, BP 30313 - F-60026 BEAUVAIS Cedex, France
| | - Céline Niquet-Léridon
- UP Transformations & Agro-ressources, UP 2018. C103, Inst. Polytechnique UniLaSalle - 19 rue Pierre Waguet, BP 30313 - F-60026 BEAUVAIS Cedex, France
| | - Philippe Jacolot
- UP Transformations & Agro-ressources, UP 2018. C103, Inst. Polytechnique UniLaSalle - 19 rue Pierre Waguet, BP 30313 - F-60026 BEAUVAIS Cedex, France
| | - Noémie Petit
- School of Biological Sciences, Univ. of Auckland, 3a Symonds Street, Auckland Central, 1010, New Zealand
| | - David Marier
- UP Transformations & Agro-ressources, UP 2018. C103, Inst. Polytechnique UniLaSalle - 19 rue Pierre Waguet, BP 30313 - F-60026 BEAUVAIS Cedex, France
| | - Pascale Gadonna-Widehem
- UP Transformations & Agro-ressources, UP 2018. C103, Inst. Polytechnique UniLaSalle - 19 rue Pierre Waguet, BP 30313 - F-60026 BEAUVAIS Cedex, France
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17
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Valli V, Taccari A, Di Nunzio M, Danesi F, Bordoni A. Health benefits of ancient grains. Comparison among bread made with ancient, heritage and modern grain flours in human cultured cells. Food Res Int 2018; 107:206-215. [DOI: 10.1016/j.foodres.2018.02.032] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2017] [Revised: 02/09/2018] [Accepted: 02/11/2018] [Indexed: 12/15/2022]
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18
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Huang J, Wang Y, Yang L, Peng X, Zheng J, Ou S. Effect of maize bran feruloylated oligosaccharides on the formation of endogenous contaminants and the appearance and textural properties of biscuits. Food Chem 2018; 245:974-980. [DOI: 10.1016/j.foodchem.2017.11.075] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Revised: 11/19/2017] [Accepted: 11/20/2017] [Indexed: 12/27/2022]
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19
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Delgado-Andrade C, Fogliano V. Dietary Advanced Glycosylation End-Products (dAGEs) and Melanoidins Formed through the Maillard Reaction: Physiological Consequences of their Intake. Annu Rev Food Sci Technol 2018; 9:271-291. [PMID: 29350563 DOI: 10.1146/annurev-food-030117-012441] [Citation(s) in RCA: 81] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
The main purpose of this review is to clarify whether the consumption of food rich in melanoidins and dietary advanced glycosylation end-products (dAGEs) is harmful or beneficial for human health. There are conflicting results on their harmful effects in the literature, partly due to a methodological issue in how dAGEs are determined in food. Melanoidins have positive functions particularly within the gastrointestinal tract, whereas the intake of dAGEs has controversial physiological consequences. Most of the in vivo intervention trials were done comparing boiled versus roasted diet (low and high dAGE, respectively). However, these studies can be biased by different lipid oxidation and by different calorie density of foods in the two conditions. The attraction that humans have to cooked foods is linked to the benefits they have had during mankind's evolution. The goal for food technologists is to design low-energy-dense products that can satisfy humans' attraction to rewarding cooked foods.
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Affiliation(s)
| | - Vincenzo Fogliano
- Food Quality & Design Group, Wageningen University & Research, NL-6708 WG, Wageningen, Netherlands;
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20
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Fabisiak A. Modulation of Gut Microbiota by Maillard Reaction Products in Intestinal Inflammation: Are We What We Eat? Dig Dis Sci 2017; 62:3261-3262. [PMID: 29030745 DOI: 10.1007/s10620-017-4796-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/05/2017] [Accepted: 10/07/2017] [Indexed: 12/09/2022]
Affiliation(s)
- Adam Fabisiak
- Department of Biochemistry, Faculty of Medicine, Medical University of Łódź, Mazowiecka 6/8, 92-215, Lodz, Poland.
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21
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Lund MN, Ray CA. Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4537-4552. [PMID: 28535048 DOI: 10.1021/acs.jafc.7b00882] [Citation(s) in RCA: 370] [Impact Index Per Article: 52.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Maillard reactions lead to changes in food color, organoleptic properties, protein functionality, and protein digestibility. Numerous different strategies for controlling Maillard reactions in foods have been attempted during the past decades. In this paper, recent advances in strategies for controlling the Maillard reaction and subsequent downstream reaction products in food systems are critically reviewed. The underlying mechanisms at play are presented, strengths and weaknesses of each strategy are discussed, and reasonable reaction mechanisms are proposed to reinforce the evaluations. The review includes strategies involving addition of functional ingredients, such as plant polyphenols and vitamins, as well as enzymes. The resulting trapping or modification of Maillard targets, reactive intermediates, and advanced glycation endproducts (AGEs) are presented with their potential unwanted side effects. Finally, recent advances in processing for control of Maillard reactions are discussed.
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Affiliation(s)
- Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen , Frederiksberg 1958, Denmark
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen , Copenhagen 2200, Denmark
| | - Colin A Ray
- Department of Food Science, Faculty of Science, University of Copenhagen , Frederiksberg 1958, Denmark
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22
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Carrillo C, Barrio Á, Del Mar Cavia M, Alonso-Torre S. Global antioxidant response of meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2358-2365. [PMID: 27716914 DOI: 10.1002/jsfa.8047] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2016] [Revised: 08/29/2016] [Accepted: 09/19/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND The global antioxidant response (GAR) method uses an enzymatic digestion to release antioxidants from foods. Owing to the importance of digestion for protein breakdown and subsequent release of bioactive compounds, the aim of the present study was to compare the GAR method for meat with the existing methodologies: the extraction-based method and QUENCHER. Seven fresh meats were analyzed using ABTS and FRAP assays. RESULTS Our results indicated that the GAR of meat was higher than the total antioxidant capacity (TAC) assessed with the traditional extraction-based method. When evaluated with GAR, the thermal treatment led to an increase in the TAC of the soluble fraction, contrasting with a decreased TAC after cooking measured using the extraction-based method. The effect of thermal treatment on the TAC assessed by the QUENCHER method seemed to be dependent on the assay applied, since results from ABTS differed from FRAP. CONCLUSION Our results allow us to hypothesize that the activation of latent bioactive peptides along the gastrointestinal tract should be taken into consideration when evaluating the TAC of meat. Therefore, we conclude that the GAR method may be more appropriate for assessing the TAC of meat than the existing, most commonly used methods. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Celia Carrillo
- Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, E-09001, Burgos, Spain
| | - Ángela Barrio
- Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, E-09001, Burgos, Spain
| | - María Del Mar Cavia
- Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, E-09001, Burgos, Spain
| | - Sara Alonso-Torre
- Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, E-09001, Burgos, Spain
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23
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Delgado-Andrade C. New Knowledge in Analytical, Technological, and Biological Aspects of the Maillard Reaction. Foods 2017; 6:foods6060040. [PMID: 28587130 PMCID: PMC5483612 DOI: 10.3390/foods6060040] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2017] [Accepted: 05/24/2017] [Indexed: 12/15/2022] Open
Affiliation(s)
- Cristina Delgado-Andrade
- Department of Physiology and Biochemistry of Animal Nutrition (EEZ-CSIC), Camino del Jueves, 18100 Granada, Spain.
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24
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Khan MR, Alothman ZA, Naushad M, Alomary AK, Alfadul SM, Alsohaimi IH, Algamdi MS. Occurrence of acrylamide carcinogen in Arabic coffee Qahwa, coffee and tea from Saudi Arabian market. Sci Rep 2017; 7:41995. [PMID: 28150749 PMCID: PMC5288803 DOI: 10.1038/srep41995] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2016] [Accepted: 01/04/2017] [Indexed: 11/09/2022] Open
Abstract
The present work describes the outcomes of the assessment on acrylamide contents in a number of thermally treated foods (Arabic coffee Qahwa, coffee and tea) obtained from the Saudi Arabian markets. A total of 56 food samples of different brands and origin were studied, the amounts of acrylamide in Arabic coffee Qahwa, coffee and tea were obtained in the range of 10 to 682 μg kg-1. In comparison to coffee (152-682 μg kg-1), the Arabic coffee Qahwa (73-108 μg kg-1) and tea (10-97 μg kg-1) contain lower amounts of acrylamide. Among the analyzed samples, the green tea contained low amounts of acrylamide ranged from 10 to 18 μg kg-1, and thus the green tea could be considered as a healthier hot drink. A great variation of acrylamide formation has been observed in these food products. This divergence may be due to the initial concentration of amino acids especially asparagines and reducing sugars in food products, in addition to roasting temperature and time, pH and water activity. The obtained data can also be used in epidemiological investigation to estimate the acrylamide exposure from nutritional survey.
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Affiliation(s)
- Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Kingdom of Saudi Arabia
| | - Zeid Abdullah Alothman
- Department of Chemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Kingdom of Saudi Arabia
| | - Mu Naushad
- Department of Chemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Kingdom of Saudi Arabia
| | - Ahmed Khodran Alomary
- Department of Chemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Kingdom of Saudi Arabia
| | - Sulaiman Mohammed Alfadul
- King Abdulaziz City for Science and Technology, P.O. Box 6086, Riyadh 11442, Kingdom of Saudi Arabia
| | - Ibrahim Hotan Alsohaimi
- Department of Chemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Kingdom of Saudi Arabia
| | - Mohammad Saad Algamdi
- King Abdulaziz City for Science and Technology, P.O. Box 6086, Riyadh 11442, Kingdom of Saudi Arabia
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25
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Abstract
Food processing has been carried out since ancient times as a way to preserve and improve food nutritional and organoleptic properties. Although it has some undesirable consequences, such as the losses of some nutrients and the potential formation of toxic compounds, a wide range of benefits can be enumerated. Among them, the increased total antioxidant capacity of many processed foods has been known for long. This consequence has been related to both the release or increased availability of natural antioxidants and the de novo formation of substances with antioxidant properties as a consequence of the produced reactions. This review analyzes the chemical changes produced in foods during processing with special emphasis on the formation of antioxidants as a consequence of carbonyl-amine reactions produced by both carbohydrate- and lipid-derived reactive carbonyls. It discusses the lastest advances produced in the characterization of carbonyl-amine adducts and their potential action as primary (free radical scavengers), secondary (chelating and other ways to prevent lipid oxidation), and tertiary (carbonyl scavengers as a way to avoid lipid oxidation consequences) antioxidants. Moreover, the possibility of combining amino compounds with different hydrophobicity, such as aminophospholipids and proteins, with a wide array of reactive carbonyls points out to the use of carbonyl-amine reactions as a new way to induce the formation of a great variety of substances with antioxidant properties and very variable hydrophilia/lipophilia. All presented results point out to carbonyl-amine reactions as an effective method to generate efficacious antioxidants that can be used in food technology.
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Affiliation(s)
- F J Hidalgo
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Seville, Spain
| | - R Zamora
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Seville, Spain.
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26
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Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods. Food Res Int 2016; 90:154-176. [PMID: 29195868 DOI: 10.1016/j.foodres.2016.10.037] [Citation(s) in RCA: 129] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 10/19/2016] [Accepted: 10/23/2016] [Indexed: 12/21/2022]
Abstract
The Maillard reaction (MR) occurs widely during food manufacture and storage, through controlled or uncontrolled pathways. Its consequences are ambiguous depending on the nature and processing of the food products. The MR is often used by food manufacturer to develop appealing aromas, colour or texture in food products (cereal based food, coffee, meat…). However, despite some positive aspects, the MR could decrease the nutritional value of food, generate potentially harmful compounds (e.g. acrylamide, furans, heterocyclic amines) or modify aroma or colour although it is not desired (milk, fruit juice). This paper presents a review of the different solutions available to control or moderate the MR in various food products from preventive to removal methods. A brief reminder of the role and influence of the MR on food quality and safety is also provided.
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27
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Delgado-Andrade C. Carboxymethyl-lysine: thirty years of investigation in the field of AGE formation. Food Funct 2016; 7:46-57. [PMID: 26462729 DOI: 10.1039/c5fo00918a] [Citation(s) in RCA: 104] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
In 1985 carboxymethyl-lysine (CML), the first glycoxidation product, was discovered by Dr Ahmed while trying to identify the major products formed in reactions of glucose with lysine under physiological conditions. From that moment, a significant number of researchers have joined efforts to study its formation routes both in foods and in living beings, and the possibility of the existence of an additive action between food-occurring and in vivo produced CML and to explore all the implications associated with its appearance in the biological systems, regardless of its origin. This review presents interesting information on the latest advances in the research on CML sources, mitigation strategies, intake, metabolism and body fluid and tissue delivery, its possible in vivo synergy with highly modified advanced glycation end products-protein, and the physio-pathological implications derived from the presence of this compound in body fluids and tissues.
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Affiliation(s)
- Cristina Delgado-Andrade
- Department of Physiology and Biochemistry of Animal Nutrition, Estación Experimental del Zaidín (EEZ-CSIC), 18100, Granada, Spain.
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28
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Valli V, Danesi F, Gianotti A, Di Nunzio M, Taneyo Saa DL, Bordoni A. Antioxidative and anti-inflammatory effect of in vitro digested cookies baked using different types of flours and fermentation methods. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.010] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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29
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Liska DJ, Cook CM, Wang DD, Szpylka J. Maillard reaction products and potatoes: have the benefits been clearly assessed? Food Sci Nutr 2016; 4:234-49. [PMID: 27004113 PMCID: PMC4779479 DOI: 10.1002/fsn3.283] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2015] [Revised: 07/10/2015] [Accepted: 07/23/2015] [Indexed: 12/29/2022] Open
Abstract
Cooking foods affords numerous food safety benefits. During heating, Maillard reaction products (MRPs) are formed. MRPs contribute sensory aspects to food, including color, taste, and texture. One MRP, acrylamide, has been implicated in negative health outcomes; however, emerging data suggests MRPs may also deliver certain health benefits. The food industry has taken steps to decrease acrylamide formation, but the perception that high levels of acrylamide compromise the nutritional benefit of certain foods has continued. Potatoes are susceptible to MRP formation during cooking but also are considered an affordable, high nutrient content food. In particular, potatoes contribute significantly to fiber and potassium intakes in the U.S. population, two nutrients of need. How, then, should potatoes be judged for effects on health? A structured evidence assessment was conducted to identify literature, specifically clinical trials, on MRPs from potatoes and health, as well as nutritional contribution of potatoes. The results indicate limited human clinical data are available on negative health outcomes of potato-based MRPs, whereas potatoes are important contributors of key nutrients, such as fiber and potassium. Therefore, a balanced benefit-risk approach is warranted in order to assure that decreasing consumption of certain foods, like potatoes, does not lead to unintended consequences of nutrition inadequacies.
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Affiliation(s)
| | - Chad M. Cook
- Biofortis Research211 E. Lake St.AddisonIllinois 60101
| | - Ding Ding Wang
- D&V Systematic Consulting1945 Eastchester Rd.Apt 26DBronxNew York 10461
| | - John Szpylka
- Silliker, a Mérieux NutriSciences CompanyChicagoIllinois 60601
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30
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Carciochi RA, Galván D′Alessandro L, Manrique GD. Effect of roasting conditions on the antioxidant compounds of quinoa seeds. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13061] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Ramiro Ariel Carciochi
- Faculty of Engineering; Universidad Nacional del Centro de la Provincia de Buenos Aires; Av. del Valle 5737 7400 Olavarría Argentina
| | - Leandro Galván D′Alessandro
- ISA; Univ. Lille 1; INRA; Univ. Artois, Univ. Littoral Côte d'Opale; EA 7394 - ICV - Institut Charles Viollette; F-59000 Lille France
| | - Guillermo Daniel Manrique
- Faculty of Engineering; Universidad Nacional del Centro de la Provincia de Buenos Aires; Av. del Valle 5737 7400 Olavarría Argentina
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31
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Li M, Zeng M, He Z, Zheng Z, Qin F, Tao G, Zhang S, Chen J. Effects of Long-Term Exposure to Free Nε-(Carboxymethyl)lysine on Rats Fed a High-Fat Diet. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10995-11001. [PMID: 26652688 DOI: 10.1021/acs.jafc.5b05750] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Recently correlation studies between dietary advanced glycation end products (AGEs) and the progression of chronic diseases have attracted much attention. To explore the impact of dietary AGEs on the health risk of people consuming a high-fat diet (HFD), male Sprague-Dawley rats were used as the research subject. Under HFD, free N(ε)-(carboxymethyl)lysine (CML, a major AGE, 60 mg/kg body weight/day) was administered by gavage for 12 consecutive weeks. The results indicated that protein-bound CML accumulation in the kidney, heart, lung, pancreas, and muscle significantly increased to 178 ± 36, 161 ± 2, 106 ± 11, 39 ± 8, and 141 ± 20 μg/g dry matter, respectively, compared to HFD control levels of 86 ± 9, 127 ± 10, 89 ± 6, 23 ± 2, and 95 ± 3 μg/g dry matter, whereas no statistical increase was found in the liver and spleen. An increase of the protein-bound CML might be due to free CML binding to proteins in tissues by covalent bonds. Moreover, the rats' serum low-density lipoprotein cholesterol concentration, fasting blood glucose levels, and energy expenditure also increased obviously. These findings indicated that long-term intake of high-dose free CML might be a health risk factor for rats with HFD. This could provide valuable information for further study on the possible effects of long-term consumption of CML-rich fatty foods on human health, involving the progression of chronic disease.
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Affiliation(s)
- Mei Li
- The State Key Laboratory of Food Science and Technology, ‡Analysis Center, and #Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University , Wuxi 214122, China
| | - Maomao Zeng
- The State Key Laboratory of Food Science and Technology, ‡Analysis Center, and #Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University , Wuxi 214122, China
| | - Zhiyong He
- The State Key Laboratory of Food Science and Technology, ‡Analysis Center, and #Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University , Wuxi 214122, China
| | - Zongping Zheng
- The State Key Laboratory of Food Science and Technology, ‡Analysis Center, and #Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University , Wuxi 214122, China
| | - Fang Qin
- The State Key Laboratory of Food Science and Technology, ‡Analysis Center, and #Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University , Wuxi 214122, China
| | - Guanjun Tao
- The State Key Laboratory of Food Science and Technology, ‡Analysis Center, and #Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University , Wuxi 214122, China
| | - Shuang Zhang
- The State Key Laboratory of Food Science and Technology, ‡Analysis Center, and #Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University , Wuxi 214122, China
| | - Jie Chen
- The State Key Laboratory of Food Science and Technology, ‡Analysis Center, and #Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University , Wuxi 214122, China
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32
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Bakuradze T, Lang R, Hofmann T, Schipp D, Galan J, Eisenbrand G, Richling E. Coffee consumption rapidly reduces background DNA strand breaks in healthy humans: Results of a short-term repeated uptake intervention study. Mol Nutr Food Res 2015; 60:682-6. [DOI: 10.1002/mnfr.201500668] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2015] [Revised: 11/11/2015] [Accepted: 11/16/2015] [Indexed: 01/03/2023]
Affiliation(s)
- Tamara Bakuradze
- Department of Chemistry; Division of Food Chemistry and Toxicology; Molecular Nutrition; University of Kaiserslautern; Kaiserslautern Germany
| | - Roman Lang
- Chair of Food Chemistry and Molecular Sensory Science; Technische Universität München; Freising Bavaria Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science; Technische Universität München; Freising Bavaria Germany
| | | | | | - Gerhard Eisenbrand
- Department of Chemistry; Division of Food Chemistry and Toxicology; Molecular Nutrition; University of Kaiserslautern; Kaiserslautern Germany
| | - Elke Richling
- Department of Chemistry; Division of Food Chemistry and Toxicology; Molecular Nutrition; University of Kaiserslautern; Kaiserslautern Germany
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33
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Wen C, Shi X, Wang Z, Gao W, Jiang L, Xiao Q, Liu X, Deng F. Effects of metal ions on formation of acrylamide and 5-hydroxymethylfurfural in asparagine-glucose model system. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12966] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Chao Wen
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Xingbo Shi
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Zimeng Wang
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Wenli Gao
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Liwen Jiang
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Qian Xiao
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Xia Liu
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Fangming Deng
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
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34
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Gurecká R, Koborová I, Janšáková K, Tábi T, Szökő É, Somoza V, Šebeková K, Celec P. Prenatal dietary load of Maillard reaction products combined with postnatal Coca-Cola drinking affects metabolic status of female Wistar rats. Croat Med J 2015; 56:94-103. [PMID: 25891868 PMCID: PMC4410178 DOI: 10.3325/cmj.2015.56.94] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Aim To assess the impact of prenatal exposure to Maillard reaction products (MRPs) -rich diet and postnatal Coca-Cola consumption on metabolic status of female rats. Diet rich in MRPs and consumption of saccharose/fructose sweetened soft drinks is presumed to impose increased risk of development of cardiometabolic afflictions, such as obesity or insulin resistance. Methods At the first day of pregnancy, 9 female Wistar rats were randomized into two groups, pair-fed either with standard rat chow (MRP-) or MRPs-rich diet (MRP+). Offspring from each group of mothers was divided into two groups and given either water (Cola-) or Coca-Cola (Cola+) for drinking ad libitum for 18 days. Oral glucose tolerance test was performed, and circulating markers of inflammation, oxidative stress, glucose and lipid metabolism were assessed. Results MRP+ groups had higher weight gain, significantly so in the MRP+/Cola- vs MRP-/Cola-. Both prenatal and postnatal intervention increased carboxymethyllysine levels and semicarbazide-sensitive amine oxidase activity, both significantly higher in MRP+/Cola + than in MRP-/Cola-. Total antioxidant capacity was lower in MRP+ groups, with significant decrease in MRP+/Cola + vs MRP-/Cola+. Rats drinking Coca-Cola had higher insulin, homeostatic model assessment of insulin resistance, heart rate, advanced oxidation of protein products, triacylglycerols, and oxidative stress markers measured as thiobarbituric acid reactive substances compared to rats drinking water, with no visible effect of MRPs-rich diet. Conclusion Metabolic status of rats was affected both by prenatal and postnatal dietary intervention. Our results suggest that combined effect of prenatal MRPs load and postnatal Coca-Cola drinking may play a role in development of metabolic disorders in later life.
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Affiliation(s)
- Radana Gurecká
- Radana Gurecká, Institute of Molecular Biomedicine, Faculty of Medicine, Comenius University, Sasinkova 4, 811 08 Bratislava, Slovakia,
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Małgorzata W, Konrad PM, Zieliński H. Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity. Food Chem 2015; 196:355-8. [PMID: 26593501 DOI: 10.1016/j.foodchem.2015.09.064] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2015] [Revised: 08/25/2015] [Accepted: 09/16/2015] [Indexed: 11/17/2022]
Abstract
Changes in the formation of Maillard reaction products and antioxidant capacity of buckwheat, induced by roasting at 160 °C for 30, 40 and 50 min, were evaluated in the study. Furozine, was detected after roasting, in all buckwheat samples. Increase of FIC, the presence of significant amounts of CML and enhanced browning were observed, along with increasing times of roasting. The formation of acrylamide in the obtained buckwheat products was also significantly connected with the time of roasting. A significant degradation was observed in natural antioxidants, as affected by heat treatment time. The colour parameter changed significantly with the increasing of roasting time. Overall, 30min of roasting was beneficial from a nutritional point of view for the obtained buckwheat product.
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Affiliation(s)
- Wronkowska Małgorzata
- Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
| | - Piskuła Mariusz Konrad
- Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Henryk Zieliński
- Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
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Pastoriza S, Rufián-Henares JÁ, Delgado-Andrade C. Effects of long-term consumption of standard diets including glucose–lysine model glycated compounds on the antioxidant status of adult rats. Food Chem 2015; 183:283-90. [DOI: 10.1016/j.foodchem.2015.03.038] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2014] [Revised: 02/19/2015] [Accepted: 03/11/2015] [Indexed: 10/23/2022]
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Acrylamide in commercial potato crisps from Spanish market: Trends from 2004 to 2014 and assessment of the dietary exposure. Food Chem Toxicol 2015; 81:104-110. [DOI: 10.1016/j.fct.2015.03.031] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2015] [Revised: 03/15/2015] [Accepted: 03/30/2015] [Indexed: 11/22/2022]
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The gastro-intestinal tract as the major site of biological action of dietary melanoidins. Amino Acids 2015; 47:1077-89. [DOI: 10.1007/s00726-015-1951-z] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2014] [Accepted: 02/24/2015] [Indexed: 12/11/2022]
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Li M, Zeng M, He Z, Zheng Z, Qin F, Tao G, Zhang S, Chen J. Increased accumulation of protein-bound N(ε)-(carboxymethyl)lysine in tissues of healthy rats after chronic oral N(ε)-(carboxymethyl)lysine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:1658-1663. [PMID: 25611617 DOI: 10.1021/jf505063t] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
In recent years, chronic diseases related to advanced glycation end products (AGEs) have attracted more attention. Because diet is an important exogenous source of AGEs, this study aimed to investigate the effects of chronic oral administration of pure N(ε)-(carboxymethyl)lysine (CML) (a major AGE) at 60 mg kg(-1) per day on healthy Sprague-Dawley rats. After administration for 12 weeks, the levels of protein-bound CML were increased to 202 ± 17, 167 ± 47, 217 ± 44, 107 ± 4, 144 ± 23, and 33 ± 7 μg/g dry matter in the kidneys, heart, liver, lungs, spleen, and pancreas, respectively, in comparison with control values of 98 ± 1, 90 ± 15, 140 ± 42, 76 ± 18, 115 ± 15, and 30 ± 4 μg/g dry matter. The difference was significant (p < 0.05) for the kidneys, heart, liver, and lungs, whereas no significant increase was seen in the spleen and pancreas. Furthermore, serum blood urea nitrogen (BUN), creatinine (CREA), alanine aminotransferase (ALT), and aspartate aminotransferase (AST) values increased significantly (p < 0.05), as evidence of impaired kidney and liver function. Additionally, the rats' fasting blood glucose (FBG) levels remained within the normal range, indicating that chronic intake of CML does not promote a rise in blood glucose. These results clearly indicate that a CML-rich diet might be a potential health risk in humans, particularly with respect to kidney and liver function.
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Affiliation(s)
- Mei Li
- State Key Laboratory of Food Science and Technology, and ‡Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University , 1800 Lihu Road, Wuxi Jiangsu 214122, People's Republic of China
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Bastos DHM, Gugliucci A. Contemporary and controversial aspects of the Maillard reaction products. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2014.08.001] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Navarro M, Fiore A, Fogliano V, Morales FJ. Carbonyl trapping and antiglycative activities of olive oil mill wastewater. Food Funct 2015; 6:574-83. [DOI: 10.1039/c4fo01049c] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The use of natural compounds as antiglycative agents to reduce the load of advanced glycation end products from diet is very promising.
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Affiliation(s)
- Marta Navarro
- Institute of Food Science
- Technology and Nutrition
- E-28040 Madrid
- Spain
| | - Alberto Fiore
- School of Science
- Engineering & Technology
- Division of Food & Life Sciences
- Abertay University
- Dundee DD1 1HG
| | - Vincenzo Fogliano
- Food Quality and Design group
- Wageningen University & Research Centre
- 6700 EV Wageningen
- The Netherlands
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Pastoriza S, Roncero-Ramos I, Rufián-Henares JÁ, Delgado-Andrade C. Antioxidant balance after long-term consumption of standard diets including bread crust glycated compounds by adult rats. Food Res Int 2014; 64:106-113. [DOI: 10.1016/j.foodres.2014.06.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2014] [Revised: 05/29/2014] [Accepted: 06/04/2014] [Indexed: 01/19/2023]
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Matthäus B, Haase NU. Acrylamide - Still a matter of concern for fried potato food?*. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300281] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Bertrand Matthäus
- Department of Safety and Quality of Cereals; Max Rubner-Institut, Federal Research Institute of Nutrition and Food; Detmold Germany
| | - Norbert U. Haase
- Department of Safety and Quality of Cereals; Max Rubner-Institut, Federal Research Institute of Nutrition and Food; Detmold Germany
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