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Niu L, Kong S, Chu F, Huang Y, Lai K. Investigation of Advanced Glycation End-Products, α-Dicarbonyl Compounds, and Their Correlations with Chemical Composition and Salt Levels in Commercial Fish Products. Foods 2023; 12:4324. [PMID: 38231755 DOI: 10.3390/foods12234324] [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: 09/24/2023] [Revised: 11/22/2023] [Accepted: 11/25/2023] [Indexed: 01/19/2024] Open
Abstract
The contents of free and protein-bound advanced glycation end-products (AGEs) including Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL), along with glyoxal (GO), methylglyoxal (MGO), chemical components, and salt in commercially prepared and prefabricated fish products were analyzed. Snack food classified as commercially prepared products exhibited higher levels of GO (25.00 ± 3.34-137.12 ± 25.87 mg/kg of dry matter) and MGO (11.47 ± 1.39-43.23 ± 7.91 mg/kg of dry matter). Variations in the contents of free CML and CEL increased 29.9- and 73.0-fold, respectively. Protein-bound CML and CEL in commercially prepared samples were higher than those in raw prefabricated ones due to the impact of heat treatment. Levels of GO and MGO demonstrated negative correlations with fat (R = -0.720 and -0.751, p < 0.05) in commercially prepared samples, whereas positive correlations were observed (R = 0.526 and 0.521, p < 0.05) in raw prefabricated ones. The heat-induced formation of protein-bound CML and CEL showed a negative correlation with the variations of GO and MGO but was positively related to protein levels in prefabricated products, suggesting that GO and MGO may interact with proteins to generate AGEs during heating. The influence of NaCl on the formation of GO and MGO exhibited variations across different fish products, necessitating further investigation.
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Affiliation(s)
- Lihong Niu
- School of Food Engineering, Ludong University, No. 186 Middle Hongqi Road, Yantai 264025, China
| | - Shanshan Kong
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, Lingang New City, Shanghai 201306, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Fuyu Chu
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, Lingang New City, Shanghai 201306, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yiqun Huang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, 960, 2nd Section, Wanjiali South Road, Changsha 410114, China
| | - Keqiang Lai
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, Lingang New City, Shanghai 201306, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
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Li H, Wang Q, Li W, Xia X. Cryoprotective Effect of NADES on Frozen-Thawed Mirror Carp Surimi in Terms of Oxidative Denaturation, Structural Properties, and Thermal Stability of Myofibrillar Proteins. Foods 2023; 12:3530. [PMID: 37835183 PMCID: PMC10572836 DOI: 10.3390/foods12193530] [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: 09/05/2023] [Revised: 09/20/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Quality degradation due to the formation and growth of ice crystals caused by temperature fluctuations during storage, transportation, or retailing is a common problem in frozen surimi. While commercial antifreeze is used as an ingredient in frozen surimi, its high sweetness does not meet the contemporary consumer demand for low sugar and low calories. Therefore, the development of new green antifreeze agents to achieve an enhanced frozen-thawed stability of surimi has received more attention. The aim of this study was to develop a cryoprotectant (a mixture of citric acid and trehalose) to enhance the frozen-thawed stability of surimi by inhibiting the oxidative denaturation and structural changes of frozen-thawed mirror carp (Cyprinus carpio L.) surimi myofibrillar protein (MP). The results showed that the amounts of free amine, sulfhydryl, α-helix, intrinsic fluorescence intensity, and thermal stability in the control significantly decreased after five F-T cycles, while the Schiff base fluorescence intensity, amounts of disulfide bonds and surface hydrophobicity significantly increased (p < 0.05). Compared to sucrose + sorbitol (SS), the natural deep eutectic solvents (NADES) effectively inhibited protein oxidation. After five F-T cycles, the α-helix content and Ca2+-ATPase activity of the NADES samples were 4.32% and 80.0%, respectively, higher, and the carbonyl content was 17.4% lower than those of the control. These observations indicate that NADES could inhibit oxidative denaturation and enhance the structural stability of MP.
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Affiliation(s)
| | | | | | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (Q.W.); (W.L.)
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Zhang Y, Jiang F, Liu D, Li X, Ma Z, Zhang Y, Ma A, Qin LQ, Chen GC, Wan Z. Higher dietary advanced glycation products intake is associated with increased risk of dementia, independent from genetic predisposition. Clin Nutr 2023; 42:1788-1797. [PMID: 37586315 DOI: 10.1016/j.clnu.2023.08.006] [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: 05/31/2023] [Revised: 08/03/2023] [Accepted: 08/04/2023] [Indexed: 08/18/2023]
Abstract
BACKGROUND Dietary advanced glycation end products (AGEs) might exert adverse effects on cognition. The associations between dietary AGEs and long-term risk of dementia are yet to be assessed in large population studies. We aimed to explore whether elevated dietary AGEs intake is associated with increased risk of dementia, and whether this association might be affected by genetic risk. METHODS A prospective cohort study, which included a total of 93,830 participants (aged≥ 50 years) free from dementia at baseline of the UK Biobank study (2006-2010) and had at least two 24-h dietary assessments and were followed up until 2021. Dietary AGEs, including Nε-(1-Carboxyethyl)-l-lysine (CEL), Nε-(carboxymethyl) lysine (CML), and Nδ-(5-hydro-5-methyl-4-imidazolon-2-yl)-ornithine (MG-H1) were estimated via averaged data from the multiple 24-h food assessments according to the ultra-performance LC-tandem MS based dAGEs database. Incidence of all-cause dementia was ascertained through hospital inpatient and mortality records. Multivariable Cox regression models were utilized to estimate hazards ratios (HRs) and 95% confidence interval (CI) of dementia risk associated with dietary AGEs. RESULTS During a median follow-up of 11.9 years, 728 participants developed dementia. In multivariable adjusted model, when comparing the highest with the lowest tertile of intake level, HRs (95% CI) of dementia were 1.43 (1.16, 1.76) for total AGEs Z score, 1.53 (1.25, 1.89) for CEL, 1.27 (1.03, 1.56) for CML and 1.24 (1.02, 1.52) for MG-H1 (all P trend<0.01). There was no significant interaction between dietary AGEs intake, genetic risk and APOE ε4 carrier status for dementia. CONCLUSIONS Higher intakes of dietary AGEs including CEL, CML and MG-H1 were associated with a higher risk of dementia, independent from genetic risk, highlighting the significance of dietary AGEs restriction for dementia prevention.
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Affiliation(s)
- Yebing Zhang
- Department of Nutrition and Food Hygiene, School of Public Health, Soochow University, 199 Ren'ai Road, Suzhou, 215123, China
| | - Fangyuan Jiang
- Department of Big Data in Health Science School of Public Health, Center of Clinical Big Data and Analytics of the Second Affiliated Hospital, Zhejiang University School of Medicine, Yuhangtang Road No.388, Hangzhou, Zhejiang Province, China
| | - Di Liu
- Department of Nutrition and Food Hygiene, School of Public Health, Soochow University, 199 Ren'ai Road, Suzhou, 215123, China
| | - Xue Li
- Department of Big Data in Health Science School of Public Health, Center of Clinical Big Data and Analytics of the Second Affiliated Hospital, Zhejiang University School of Medicine, Yuhangtang Road No.388, Hangzhou, Zhejiang Province, China
| | - Zhengfeei Ma
- Center for Public Health, School of Health and Social Wellbeing, Faculty of Health and Applied Sciences, University of the West of England, Bristol, BS16 1QY, UK
| | - Yao Zhang
- Soochow College, Soochow University, Suzhou, 215006, China
| | - Aiguo Ma
- Institute of Nutrition and Health, Qingdao University, 308 Ningxia Road, Qingdao, Shandong, 266071, China
| | - Li-Qiang Qin
- Department of Nutrition and Food Hygiene, School of Public Health, Soochow University, 199 Ren'ai Road, Suzhou, 215123, China
| | - Guo-Chong Chen
- Department of Nutrition and Food Hygiene, School of Public Health, Soochow University, 199 Ren'ai Road, Suzhou, 215123, China.
| | - Zhongxiao Wan
- Department of Nutrition and Food Hygiene, School of Public Health, Soochow University, 199 Ren'ai Road, Suzhou, 215123, China.
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Chu F, Liu Z, Miao J, Huang Y, Niu L, Lai K. Formation of advanced glycation end-products in minced pork during frozen-then-chilled storage and subsequent heating. Food Chem 2023; 426:136616. [PMID: 37354580 DOI: 10.1016/j.foodchem.2023.136616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 06/05/2023] [Accepted: 06/10/2023] [Indexed: 06/26/2023]
Abstract
The influences of frozen-then-chilled storage of minced pork on the formation of advanced glycation end-products (AGEs) including Nε-carboxymethyllysine and Nε-carboxyethyllysine, and their corresponding α-dicarbonyl precursors (α-DPs; glyoxal and methylglyoxal) during storage and subsequent heating were investigated in comparison with chilled storage. During cold storage, the levels of AGEs, trichloroacetic acid-soluble peptides, and Schiff bases in minced pork continuously increased while α-DPs decreased. The 30 min heating (100 °C) resulted in 64-560% increase of AGEs in pork, corresponding with an increase of Schiff bases and decreases of α-DPs. Compared to the chilled storage, the frozen-then-chilled storage led to no significant difference (P > 0.05) on the levels of AGEs and α-DPs in raw or heat-treated pork, implying that the formation and thawing of ice crystals in pork during the frozen-then-chilled storage had minor to no effects on the formation of AGEs and their α-DPs.
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Affiliation(s)
- Fuyu Chu
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; School of Food Science and Bioengineering, Changsha University of Science & Technology, 960, 2nd Section, Wanjiali South Road, Changsha 410004, Hunan, China
| | - Zhijie Liu
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Junjian Miao
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yiqun Huang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, 960, 2nd Section, Wanjiali South Road, Changsha 410004, Hunan, China.
| | - Lihong Niu
- School of Food Engineering, Ludong University, No. 186, Middle Hongqi Road, Yantai 264025, Shandong, China
| | - Keqiang Lai
- College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China.
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