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Sánchez-García J, Muñoz-Pina S, García-Hernández J, Tárrega A, Heredia A, Andrés A. Protein digestibility and ACE inhibitory activity of fermented flours in older adults and standard gastrointestinal simulation. Food Res Int 2024; 180:114080. [PMID: 38395555 DOI: 10.1016/j.foodres.2024.114080] [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: 11/05/2023] [Revised: 01/23/2024] [Accepted: 01/29/2024] [Indexed: 02/25/2024]
Abstract
Consumption of essential amino acids responsible for muscle protein synthesis is important in preventing sarcopenia among older individuals. This population may experience gastrointestinal disorders that inhibit protein digestibility, making it crucial to address. Therefore, solid-state fermentation (SSF) using Pleurotus ostreatus and air drying has been suggested as a means of improving the protein digestibility of lentils and quinoa. SSF combined with air drying at 70 °C resulted in a slight increase in protein hydrolysis compared to unfermented samples. SSF was found to boost the proportion of small peptides to 35 %. Following digestion, SSF and drying yielded bioactive peptides of 1400 and 450 Da, with a range of 11 % to 28 %, respectively, and peptides < 190 Da making up 60 % of the total. SSF promoted valine, leucine, and isoleucine generation; however, hot air drying reduced free amino acids due to the amino acid-reducing sugar bonding but was never lower than the initial content of its unfermented counterpart. Furthermore, SSF and drying at 70 °C improved the release of hydrophobic amino acids (>70 mg/g dry basis) and negatively charged amino acids (>20 mg/g dry basis) in lentils during digestion. The SSF samples exhibited lower angiotensin converting enzyme (ACE) inhibitory activity, ≤35 %, compared to unfermented flours after digestion. However, the ACE inhibitory activity increased in SSF-dried samples, in part because of melanoidins generated during drying. Finally, lower values of protein digestibility and thus smaller peptides, amino acid profile, and ACE inhibitory activity of fermented flours were found in the older adult digestion model.
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Affiliation(s)
- Janaina Sánchez-García
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Sara Muñoz-Pina
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - Jorge García-Hernández
- Centro Avanzado de Microbiología de Alimentos (CAMA), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Amparo Tárrega
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Agustín Escardino, 7, 46980 Paterna, Valencia, Spain
| | - Ana Heredia
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ana Andrés
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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2
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Makiso MU, Tola YB, Ogah O, Endale FL. Bioactive compounds in coffee and their role in lowering the risk of major public health consequences: A review. Food Sci Nutr 2024; 12:734-764. [PMID: 38370073 PMCID: PMC10867520 DOI: 10.1002/fsn3.3848] [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: 12/09/2022] [Revised: 11/04/2023] [Accepted: 11/07/2023] [Indexed: 02/20/2024] Open
Abstract
This article addresses the bioactive components in coffee aroma, their metabolism, and the mechanism of action in lowering the risk of various potential health problems. The main bioactive components involved in the perceived aroma of coffee and its related health benefits are caffeine, chlorogenic acid (CGA), trigonelline, diterpenes, and melanoids. These compounds are involved in various physiological activities. Caffeine has been shown to have anticancer properties, as well as the ability to prevent the onset and progression of hepatocellular carcinoma and to be anti-inflammatory. CGA exhibits antioxidant action and is implicated in gut health, neurodegenerative disease protection, type 2 diabetes, and cardiovascular disease prevention. Furthermore, together with diterpenes, CGA has been linked to anticancer activity. Trigonelline, on the other side, has been found to lower oxidative stress by increasing antioxidant enzyme activity and scavenging reactive oxygen species. It also prevents the formation of kidney stones. Diterpenes and melanoids possess anti-inflammatory and antioxidant properties, respectively. Consuming three to four cups of filtered coffee per day, depending on an individual's physiological condition and health status, has been linked to a lower risk of several degenerative diseases. Despite their health benefits, excessive coffee intake above the recommended daily dosage, calcium and vitamin D deficiency, and unfiltered coffee consumption all increase the risk of potential health concerns. In conclusion, moderate coffee consumption lowers the risk of different noncommunicable diseases.
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Affiliation(s)
- Markos Urugo Makiso
- Department of Food Science and Postharvest TechnologyCollege of Agricultural SciencesWachemo UniversityHossanaEthiopia
- Department of Postharvest ManagementCollege of Agriculture and Veterinary MedicineJimma UniversityJimmaEthiopia
| | - Yetenayet Bekele Tola
- Department of Postharvest ManagementCollege of Agriculture and Veterinary MedicineJimma UniversityJimmaEthiopia
| | - Onwuchekwa Ogah
- Department of Applied BiologyEbonyi State UniversityIsiekeNigeria
| | - Fitsum Liben Endale
- Department of Public HealthCollege of Medicine and Health SciencesWachemo UniversityHossanaEthiopia
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3
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Eliodório KP, Pennacchi C, de Góis E Cunha GC, Morandim-Giannetti ADA, Giudici R, Basso TO. Effects of caramelization and Maillard reaction products on the physiology of Saccharomyces cerevisiae. Fungal Biol 2023; 127:1534-1543. [PMID: 38097327 DOI: 10.1016/j.funbio.2023.06.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 06/18/2023] [Accepted: 06/20/2023] [Indexed: 12/18/2023]
Abstract
The thermal treatment the sugarcane juice undergoes during its processing alters the medium's chemical composition through the so-called Maillard reactions and its products, which can affect the alcohol-producing yeast's physiology in steps following the processing. This study aims to describe and characterize the reactivity of the primary amino acids present in sugarcane with sucrose, as well as demonstrate the physiological effects of the reaction's products on the yeast Saccharomyces cerevisiae. The main amino acids in sugarcane (glutamine, asparagine, and aspartic acid) were chosen to be reacted with sucrose under similar conditions to the industrial sugarcane processing (pH 5 and temperature 100-120 °C). The physiological effect of Maillard and caramelization reaction on the S. cerevisiae CEN.PK-122 and PE-2 strains were tested in microplate experiments using a modified mineral media containing both the reacted and unreacted amino acid-sucrose systems and four modified synthetic molasses media. The results have shown that the presence of any amino acids drastically increases product formation. Furthermore, among the amino acids, aspartic acid was the most reactive. Meanwhile, asparagine and glutamine had similar results. In S. cerevisiae physiology, aspartic acid had the most significant effect on culture growth by reducing the maximum specific growth rate and optical density. The increase in the Maillard product concentration for synthetic molasses also evidenced the inhibitory effect on yeast growth compared to media in the absence of these products. We conclude that this initial investigation clarifies the inhibitory effect of the Maillard products on yeast physiology.
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Affiliation(s)
- Kevy Pontes Eliodório
- Universidade de São Paulo, Escola Politécnica, Department of Chemical Engineering, Av. Luciano Gualberto, 380 travessa 1, 05508-010, São Paulo, Brazil.
| | - Cesare Pennacchi
- Universidade de São Paulo, Escola Politécnica, Department of Chemical Engineering, Av. Luciano Gualberto, 380 travessa 1, 05508-010, São Paulo, Brazil
| | - Gabriel Caetano de Góis E Cunha
- Universidade de São Paulo, Escola Politécnica, Department of Chemical Engineering, Av. Luciano Gualberto, 380 travessa 1, 05508-010, São Paulo, Brazil
| | - Andreia de Araújo Morandim-Giannetti
- Centro Universitário FEI, Department of Chemical Engineering, Av. Humberto de Alencar Castelo Branco, 3972-B, 09850-901, São Bernardo do Campo, São Paulo, Brazil
| | - Reinaldo Giudici
- Universidade de São Paulo, Escola Politécnica, Department of Chemical Engineering, Av. Luciano Gualberto, 380 travessa 1, 05508-010, São Paulo, Brazil
| | - Thiago Olitta Basso
- Universidade de São Paulo, Escola Politécnica, Department of Chemical Engineering, Av. Luciano Gualberto, 380 travessa 1, 05508-010, São Paulo, Brazil.
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4
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Eliodório KP, Cunha GCDGE, Lino FSDO, Sommer MOA, Gombert AK, Giudici R, Basso TO. Physiology of Saccharomyces cerevisiae during growth on industrial sugar cane molasses can be reproduced in a tailor-made defined synthetic medium. Sci Rep 2023; 13:10567. [PMID: 37386049 PMCID: PMC10310838 DOI: 10.1038/s41598-023-37618-8] [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: 03/24/2023] [Accepted: 06/24/2023] [Indexed: 07/01/2023] Open
Abstract
Fully defined laboratory media have the advantage of allowing for reproducibility and comparability of results among different laboratories, as well as being suitable for the investigation of how different individual components affect microbial or process performance. We developed a fully defined medium that mimics sugarcane molasses, a frequently used medium in different industrial processes where yeast is cultivated. The medium, named 2SMol, builds upon a previously published semi-defined formulation and is conveniently prepared from some stock solutions: C-source, organic N, inorganic N, organic acids, trace elements, vitamins, Mg + K, and Ca. We validated the 2SMol recipe in a scaled-down sugarcane biorefinery model, comparing the physiology of Saccharomyces cerevisiae in different actual molasses-based media. We demonstrate the flexibility of the medium by investigating the effect of nitrogen availability on the ethanol yield during fermentation. Here we present in detail the development of a fully defined synthetic molasses medium and the physiology of yeast strains in this medium compared to industrial molasses. This tailor-made medium was able to satisfactorily reproduce the physiology of S. cerevisiae in industrial molasses. Thus, we hope the 2SMol formulation will be valuable to researchers both in academia and industry to obtain new insights and developments in industrial yeast biotechnology.
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Affiliation(s)
- Kevy Pontes Eliodório
- Department of Chemical Engineering, Escola Politécnica, Universidade de São Paulo, Av. Prof. Luciano Gualberto, 380, São Paulo, SP, 05508-010, Brazil
| | - Gabriel Caetano de Gois E Cunha
- Department of Chemical Engineering, Escola Politécnica, Universidade de São Paulo, Av. Prof. Luciano Gualberto, 380, São Paulo, SP, 05508-010, Brazil
| | | | - Morten Otto Alexander Sommer
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, 2800, Kongens Lyngby, Denmark
| | - Andreas Karoly Gombert
- School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, Campinas, 13083-862, Brazil
| | - Reinaldo Giudici
- Department of Chemical Engineering, Escola Politécnica, Universidade de São Paulo, Av. Prof. Luciano Gualberto, 380, São Paulo, SP, 05508-010, Brazil
| | - Thiago Olitta Basso
- Department of Chemical Engineering, Escola Politécnica, Universidade de São Paulo, Av. Prof. Luciano Gualberto, 380, São Paulo, SP, 05508-010, Brazil.
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5
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Turner J, O'Loughlin DA, Green P, McDonald TO, Hamill KJ. In search of the perfect tan: Chemical activity, biological effects, business considerations, and consumer implications of dihydroxyacetone sunless tanning products. J Cosmet Dermatol 2023; 22:79-88. [PMID: 35384270 PMCID: PMC10083914 DOI: 10.1111/jocd.14968] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 01/31/2022] [Accepted: 03/30/2022] [Indexed: 01/24/2023]
Abstract
As the desire and popularity of a tanned appearance continues, the social effects of UV-free tanning are becoming more important. Dihydroxyacetone (DHA) has seen extensive use as the main tanning agent in sunless tanners. The DHA-induced tan is a result of brown melanoidins formed by a non-enzymatic Maillard reaction between DHA and amino acid species found in the stratum corneum. DHA, thereby, provides a safer route to a tanned appearance compared with exposure to ultraviolet radiation. However, DHA is a highly reactive molecule, posing a multitude of challenges for potential product formulations. With their increased use, the safety considerations of topically applied DHA tanners have been investigated. Many different vehicles have been used for topical delivery of DHA, and they are becoming increasingly multifunctional. This review provides a holistic overview of dihydroxyacetone sunless tanning products.
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Affiliation(s)
- Josh Turner
- Institute of Life Course and Medical Sciences, University of Liverpool, Liverpool, UK
| | - Danielle A O'Loughlin
- Institute of Life Course and Medical Sciences, University of Liverpool, Liverpool, UK
| | | | - Tom O McDonald
- Department of Chemistry, University of Liverpool, Liverpool, UK
| | - Kevin J Hamill
- Institute of Life Course and Medical Sciences, University of Liverpool, Liverpool, UK
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6
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Chen A, Tapia H, Goddard JM, Gibney PA. Trehalose and its applications in the food industry. Compr Rev Food Sci Food Saf 2022; 21:5004-5037. [PMID: 36201393 DOI: 10.1111/1541-4337.13048] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 07/29/2022] [Accepted: 08/31/2022] [Indexed: 01/28/2023]
Abstract
Trehalose is a nonreducing disaccharide composed of two glucose molecules linked by α, α-1,1-glycosidic bond. It is present in a wide variety of organisms, including bacteria, fungi, insects, plants, and invertebrate animals. Trehalose has distinct physical and chemical properties that have been investigated for their biological importance in a range of prokaryotic and eukaryotic species. Emerging research on trehalose has identified untapped opportunities for its application in the food, medical, pharmaceutical, and cosmetics industries. This review summarizes the chemical and biological properties of trehalose, its occurrence and metabolism in living organisms, its protective role in molecule stabilization, and natural and commercial production methods. Utilization of trehalose in the food industry, in particular how it stabilizes protein, fat, carbohydrate, and volatile compounds, is also discussed in depth. Challenges and opportunities of its application in specific applications (e.g., diagnostics, bioprocessing, ingredient technology) are described. We conclude with a discussion on the potential of leveraging the unique molecular properties of trehalose in molecular stabilization for improving the safety, quality, and sustainability of our food systems.
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Affiliation(s)
- Anqi Chen
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Hugo Tapia
- Biology Program, California State University - Channel Islands, Camarillo, California, USA
| | - Julie M Goddard
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Patrick A Gibney
- Department of Food Science, Cornell University, Ithaca, New York, USA
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7
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Quintero-Soto MF, Espinoza-Moreno RJ, Félix-Medina JV, Salas-López F, López-Carrera CF, Argüelles-López OD, Vazquez-Ontiveros ME, Gómez-Favela MA. Comparison of Phytochemical Profile and In Vitro Bioactivity of Beverages Based on the Unprocessed and Extruded Sesame ( Sesamum indicum L.) Seed Byproduct. Foods 2022; 11:3175. [PMID: 37430924 PMCID: PMC9601822 DOI: 10.3390/foods11203175] [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: 08/17/2022] [Revised: 10/08/2022] [Accepted: 10/08/2022] [Indexed: 11/23/2022] Open
Abstract
In this research functional beverages based on the unprocessed and extruded sesame seeds byproduct were fabricated; phytochemical profile, antioxidant, antidiabetic, and hypoglycemic potential were evaluated. Twenty-four phytochemical compounds were identified in total in both beverages; fourteen of the phytochemical compounds were not modified by the extrusion process. Seventeen of the 24 compounds were identified in the unprocessed sesame seeds byproduct flour beverage-10% (UB10) and 21 in the extruded sesame seeds byproduct flour beverage-10% (EB10). The compounds only identified in UB10 are caffeic acid, luteolin-7-O-glucoside, and isorhamnetin; and in EB10 those compounds were vanillic acid, acteoside, luteolin, quercetin, and melanoidins. No significant difference was observed in the content of total phenolic compounds (TPC) (14.90 and 15.97 mg GAE/100 mL) and total flavonoids (TF) (5.37 and 5.85 mg QE/100 mL). An increase in the biological activity of ESFB10 (IC50: ABTS = 0.19, DPPH = 0.21, α-amylase = 1.01, α-glucosidase = 0.17, DPP4 = 0.11 mg/mL) was observed, compared to UB10 (IC50: ABTS = 0.24, DPPH = 0.31, α-amylase = 2.29, α-glucosidase = 0.47, DPP4 = 0.30 mg/mL). Therefore, the extrusion process had a positive effect, which displayed the highest efficiency inhibiting the free radicals and enzymes related to carbohydrate metabolism.
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Affiliation(s)
| | | | - Jennifer Vianey Félix-Medina
- Ingeniería Agroindustrial, Universidad Politécnica del Mar y la Sierra (UPMYS), La Cruz, Elota 82700, Mexico
- Ingeniería Bioquímica, Tecnológico Nacional de México-Instituto Tecnológico de Culiacán, Culiacan 80220, Mexico
| | - Fernando Salas-López
- Licenciatura en Ciencias Biomédicas, UR Culiacán, Universidad Autónoma de Occidente (UAdeO), Culiacan 80020, Mexico
| | | | | | | | - Mario Armando Gómez-Favela
- Ingeniería Agroindustrial, Universidad Politécnica del Mar y la Sierra (UPMYS), La Cruz, Elota 82700, Mexico
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8
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Charnock HM, Pickering GJ, Kemp BS. The Maillard reaction in traditional method sparkling wine. Front Microbiol 2022; 13:979866. [PMID: 36090075 PMCID: PMC9459140 DOI: 10.3389/fmicb.2022.979866] [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: 06/28/2022] [Accepted: 08/05/2022] [Indexed: 11/13/2022] Open
Abstract
The Maillard reaction between sugars and amino acids, peptides, or proteins generates a myriad of aroma compounds through complex and multi-step reaction pathways. While the Maillard has been primarily studied in the context of thermally processed foods, Maillard-associated products including thiazoles, furans, and pyrazines have been identified in aged sparkling wines, with associated bready, roasted, and caramel aromas. Sparkling wines produced in the bottle-fermented traditional method (Méthode Champenoise) have been the primary focus of studies related to Maillard-associated compounds in sparkling wine, and these wines undergo two sequential fermentations, with the second taking place in the final wine bottle. Due to the low temperature (15 ± 3°C) and low pH (pH 3-4) conditions during production and aging, we conclude that Maillard interactions may not proceed past intermediate stages. Physicochemical factors that affect the Maillard reaction are considered in the context of sparkling wine, particularly related to pH-dependent reaction pathways and existing literature pertaining to low temperature and/or low pH Maillard activity. A focus on the origins and composition of precursor species (amino acids and sugars) in sparkling wines is presented, as well as the potential role of metal ions in accelerating the Maillard reaction. Understanding the contributions of individual physicochemical factors to the Maillard reaction in sparkling wine enables a clearer understanding of reaction pathways and sensory outcomes. Advancements in analytical techniques for monitoring the Maillard reaction are also described, and important areas of future research on this topic are identified.
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Affiliation(s)
- Hannah M. Charnock
- Department of Biological Sciences, Faculty of Mathematics and Science, Brock University, St. Catharines, ON, Canada
| | - Gary J. Pickering
- Department of Biological Sciences, Faculty of Mathematics and Science, Brock University, St. Catharines, ON, Canada
- Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, ON, Canada
- National Wine and Grape Industry Center, Charles Sturt University, Wagga Wagga, NSW, Australia
- Sustainability Research Centre, University of the Sunshine Coast, Sippy Downs, QLD, Australia
| | - Belinda S. Kemp
- Department of Biological Sciences, Faculty of Mathematics and Science, Brock University, St. Catharines, ON, Canada
- Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, ON, Canada
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9
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Identification of MS/MS diagnostic ions to distinguish Schiff bases of Nα- or Nε-mono-glycated and Nα,Nε-di-glycated lysines from their Amadori isomers. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04083-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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10
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Xing H, Yaylayan V. Insight into Isomeric Diversity of Glycated Amino Acids in Maillard Reaction Mixtures. Int J Mol Sci 2022; 23:3430. [PMID: 35408824 PMCID: PMC8998915 DOI: 10.3390/ijms23073430] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 03/16/2022] [Accepted: 03/21/2022] [Indexed: 02/05/2023] Open
Abstract
Maillard reactions generate a wide array of amino acid- and sugar-derived intermediates; the isomeric mixtures of glycated amino acids are of particular interest. Excluding stereoisomers, regioisomers, and various anomers, most amino acids can form two monoglycated and three N,N-diglycated isomers when reacted with sugars during the Maillard reaction. Using synthetic Schiff bases and Amadori compounds as standards, we have demonstrated that diagnostic ions obtained from MS/MS fragmentations in negative ionization mode can be used effectively for the discrimination between glucose-derived Schiff bases and their corresponding Amadori compounds in both mono- and diglycated forms. The utilization of these diagnostic ions and isotopic labeling in the glycine/glucose model system revealed that milling glucose/glycine mixtures for 30 min/30 Hz at ambient temperature produced monoglycated glycine in equal proportions of Amadori and Schiff base forms, whereas diglycated glycine was a mixture of the three isomers: Schiff-Schiff, Schiff-Amadori, or Amadori-Amadori in approximately equal molar proportions. The above results were further corroborated using a synthetic histidine Amadori product, N,N-difructosyl-β-alanine, dipeptides, and ribose. Using mechanochemistry as a convenient synthetic tool in combination with MS/MS diagnostic ions, the isomeric diversity of the early stages of the Maillard reaction can be revealed.
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Affiliation(s)
| | - Varoujan Yaylayan
- Department of Food Science & Agricultural Chemistry, McGill University, 21111 Lakeshore, Ste Anne de Bellevue, QC H9X 3V9, Canada;
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11
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A novel route for identifying starch diagenetic products in the archaeological record. PLoS One 2021; 16:e0258779. [PMID: 34793489 PMCID: PMC8601532 DOI: 10.1371/journal.pone.0258779] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Accepted: 10/05/2021] [Indexed: 11/20/2022] Open
Abstract
This work introduces a novel analytical chemistry method potentially applicable to the study of archaeological starch residues. The investigation involved the laboratory synthesis of model Maillard reaction mixtures and their analysis through Fourier-Transform Ion Cyclotron Resonance Mass Spectrometry (FTICR-MS). Thus, starch from sixteen plant species were matured while reacting it with the amino acid glycine. The FTICR-MS analysis revealed > 5,300 molecular compounds, with numerous unique heteroatom rich compound classes, ranging from 20 (Zea mays) to 50 (Sorghum bicolor). These classes were investigated as repositories of chemical structure retaining source and process-specific character, linked back to botanical provenance. We discussed the Maillard reaction products thus generated, a possible pathway for the preservation of degraded starch, while also assessing diagenetic recalcitrance and adsorption potential to mineral surfaces. In some cases, hydrothermal experimentation on starches without glycine reveals that the chemical complexity of the starch itself is sufficient to produce some Maillard reaction products. The article concludes that FTICR-MS offers a new analytical window to characterize starchy residue and its diagenetic products, and is able to recognize taxonomic signals with the potential to persist in fossil contexts.
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12
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Mass spectrometry based metabolomics approach on the elucidation of volatile metabolites formation in fermented foods: A mini review. Food Sci Biotechnol 2021; 30:881-890. [PMID: 34395019 PMCID: PMC8302692 DOI: 10.1007/s10068-021-00917-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Revised: 04/12/2021] [Accepted: 05/03/2021] [Indexed: 12/19/2022] Open
Abstract
Metabolomics can be applied for comparative and quantitative analyses of the metabolic changes induced by microorganisms during fermentation. In particular, mass spectrometry (MS) is a powerful tool for metabolomics that is widely used for elucidating biomarkers and patterns of metabolic changes. Fermentation involves the production of volatile metabolites via diverse and complex metabolic pathways by the activities of microbial enzymes. These metabolites can greatly affect the organoleptic properties of fermented foods. This review provides an overview of the MS-based metabolomics techniques applied in studies of fermented foods, and the major metabolic pathways and metabolites (e.g., sugars, amino acids, and fatty acids) derived from their metabolism. In addition, we suggest an efficient tool for understanding the metabolic patterns and for identifying novel markers in fermented foods.
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13
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Mehare RS, Chaturvedi V, Shelke MV. Synthesis and structural/electrochemical evaluation of N, S co‐doped activated porous carbon spheres as efficient electrode material for supercapacitors. ELECTROCHEMICAL SCIENCE ADVANCES 2021. [DOI: 10.1002/elsa.202000021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Affiliation(s)
- Rupali S. Mehare
- Physical and Materials Chemistry Division CSIR‐National Chemical Laboratory Dr. Homi Bhabha road, Pashan Pune Maharashtra 411008 India
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad Uttar Pradesh India
| | - Vikash Chaturvedi
- Physical and Materials Chemistry Division CSIR‐National Chemical Laboratory Dr. Homi Bhabha road, Pashan Pune Maharashtra 411008 India
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad Uttar Pradesh India
| | - Manjusha V. Shelke
- Physical and Materials Chemistry Division CSIR‐National Chemical Laboratory Dr. Homi Bhabha road, Pashan Pune Maharashtra 411008 India
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad Uttar Pradesh India
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14
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Bikaki M, Kuhnert N. "Thermal Peroxidation" of Dietary Pentapeptides Yields N-Terminal 1,2-Dicarbonyls. Front Nutr 2021; 8:663233. [PMID: 34368205 PMCID: PMC8339318 DOI: 10.3389/fnut.2021.663233] [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: 02/02/2021] [Accepted: 05/19/2021] [Indexed: 11/13/2022] Open
Abstract
In this contribution we investigate the thermal degradation of dietary-relevant pentapeptides. Most unsaturated lipids degrade by the well-known peroxidation mechanism. Here we show a degradation mechanism of peptides analogous to lipid peroxidation, forming a series of novel degradation products with possible toxicological relevance. At elevated temperatures above 180°C, pentapeptides with an N-terminal phenylalanine moiety react via a debenzylation to form 1,2-dicabonyl compounds, replacing the N-terminal primary amine. We propose a radical-based reaction mechanism that leads via a common peroxoaminal intermediate to two distinct types of reaction products with a terminal α-1,2 diamide or an α-amide-aldehyde functionality.
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Affiliation(s)
- Maria Bikaki
- Department of Life Sciences and Chemistry, Jacobs University Bremen, Bremen, Germany
| | - Nikolai Kuhnert
- Department of Life Sciences and Chemistry, Jacobs University Bremen, Bremen, Germany
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15
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Classification of the Biogenicity of Complex Organic Mixtures for the Detection of Extraterrestrial Life. Life (Basel) 2021; 11:life11030234. [PMID: 33809046 PMCID: PMC8001260 DOI: 10.3390/life11030234] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 03/02/2021] [Accepted: 03/07/2021] [Indexed: 11/17/2022] Open
Abstract
Searching for life in the Universe depends on unambiguously distinguishing biological features from background signals, which could take the form of chemical, morphological, or spectral signatures. The discovery and direct measurement of organic compounds unambiguously indicative of extraterrestrial (ET) life is a major goal of Solar System exploration. Biology processes matter and energy differently from abiological systems, and materials produced by biological systems may become enriched in planetary environments where biology is operative. However, ET biology might be composed of different components than terrestrial life. As ET sample return is difficult, in situ methods for identifying biology will be useful. Mass spectrometry (MS) is a potentially versatile life detection technique, which will be used to analyze numerous Solar System environments in the near future. We show here that simple algorithmic analysis of MS data from abiotic synthesis (natural and synthetic), microbial cells, and thermally processed biological materials (lab-grown organisms and petroleum) easily identifies relational organic compound distributions that distinguish pristine and aged biological and abiological materials, which likely can be attributed to the types of compounds these processes produce, as well as how they are formed and decompose. To our knowledge this is the first comprehensive demonstration of the utility of this analytical technique for the detection of biology. This method is independent of the detection of particular masses or molecular species samples may contain. This suggests a general method to agnostically detect evidence of biology using MS given a sufficiently strong signal in which the majority of the material in a sample has either a biological or abiological origin. Such metrics are also likely to be useful for studies of possible emergent living phenomena, and paleobiological samples.
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16
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Bruhns P, Kanzler C, Degenhardt AG, Koch TJ, Kroh LW. Basic Structure of Melanoidins Formed in the Maillard Reaction of 3-Deoxyglucosone and γ-Aminobutyric Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5197-5203. [PMID: 31017427 DOI: 10.1021/acs.jafc.9b00202] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Melanoidins are formed in foods during processing through the Maillard reaction between carbohydrates and amino compounds. The aim of this study was to draw conclusions about the formation mechanism and the structure of melanoidins formed at low water contents and low temperatures. In the Maillard reaction of d-glucose and γ-aminobutyric acid at low water contents 3-deoxyglucosone is the most important intermediate. Therefore, we used the reaction of 3-deoxyglucosone with γ-aminobutyric acid or β-alanine as a simplified model system. The degradation of 3-deoxyglucosone and the color formation of the formed melanoidins were determined. In addition, the reaction mixture was analyzed with high-resolution mass spectrometry and a Kendrick analysis was applied. Oligomers consisting of up to four molecules of 3-deoxyglucosone and three amino acids and their respective dehydration products with furanoidic structure were detected. The melanoidin structure of C-C linked monomeric units postulated by Kroh et al. could be confirmed.
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Affiliation(s)
- Philipp Bruhns
- Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytik , Technische Universität Berlin , Gustav-Meyer-Allee 25 , 13355 Berlin , Germany
| | - Clemens Kanzler
- Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytik , Technische Universität Berlin , Gustav-Meyer-Allee 25 , 13355 Berlin , Germany
| | | | - Timo J Koch
- Pfeifer & Langen GmbH & Co. KG, Aachener Straße 1042a , 50858 Köln , Germany
| | - Lothar W Kroh
- Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytik , Technische Universität Berlin , Gustav-Meyer-Allee 25 , 13355 Berlin , Germany
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17
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Martinez-Saez N, Fernandez-Gomez B, Cai W, Uribarri J, del Castillo MD. In vitro formation of Maillard reaction products during simulated digestion of meal-resembling systems. Food Res Int 2019; 118:72-80. [DOI: 10.1016/j.foodres.2017.09.056] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2017] [Revised: 09/11/2017] [Accepted: 09/19/2017] [Indexed: 12/21/2022]
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18
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Lino FSDO, Basso TO, Sommer MOA. A synthetic medium to simulate sugarcane molasses. BIOTECHNOLOGY FOR BIOFUELS 2018; 11:221. [PMID: 30127851 PMCID: PMC6086992 DOI: 10.1186/s13068-018-1221-x] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Accepted: 07/31/2018] [Indexed: 05/26/2023]
Abstract
BACKGROUND Developing novel microbial cell factories requires careful testing of candidates under industrially relevant conditions. However, this frequently occurs late during the strain development process. The availability of laboratory media that simulate industrial-like conditions might improve cell factory development, as they allow for strain construction and testing in the laboratory under more relevant conditions. While sugarcane molasses is one of the most important substrates for the production of biofuels and other bioprocess-based commodities, there are no defined media that faithfully simulate it. In this study, we tested the performance of a new synthetic medium simulating sugarcane molasses. RESULTS Laboratory scale simulations of the Brazilian ethanol production process, using both sugarcane molasses and our synthetic molasses (SM), demonstrated good reproducibility of the fermentation performance, using yeast strains, PE-2 and Ethanol Red™. After 4 cycles of fermentation, the final ethanol yield (gp gs-1) values for the SM ranged from 0.43 ± 0.01 to 0.44 ± 0.01 and from 0.40 ± 0.01 to 0.46 ± 0.01 for the molasses-based fermentations. The other fermentation parameters (i.e., biomass production, yeast viability, and glycerol and acetic acid yield) were also within similar value ranges for all the fermentations. Sequential pairwise competition experiments, comparing industrial and laboratory yeast strains, demonstrated the impact of the media on strain fitness. After two sequential cocultivations, the relative abundance of the laboratory yeast strain was 5-fold lower in the SM compared to the yeast extract-peptone-dextrose medium, highlighting the importance of the media composition on strain fitness. CONCLUSIONS Simulating industrial conditions at laboratory scale is a key part of the efficient development of novel microbial cell factories. In this study, we have developed a synthetic medium that simulated industrial sugarcane molasses media. We found good agreement between the synthetic medium and the industrial media in terms of the physiological parameters of the industrial-like fermentations.
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Affiliation(s)
- Felipe Senne de Oliveira Lino
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kemitovert 220, 2800 Kongens Lyngby, Denmark
| | - Thiago Olitta Basso
- Department of Chemical Engineering, Polytechnic School, University of São Paulo, Av. Professor Lineu Prestes, 580 São Paulo, Brazil
| | - Morten Otto Alexander Sommer
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kemitovert 220, 2800 Kongens Lyngby, Denmark
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19
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Marshall JW, Schmitt-Kopplin P, Schuetz N, Moritz F, Roullier-Gall C, Uhl J, Colyer A, Jones LL, Rychlik M, Taylor AJ. Monitoring chemical changes during food sterilisation using ultrahigh resolution mass spectrometry. Food Chem 2018; 242:316-322. [DOI: 10.1016/j.foodchem.2017.09.074] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2017] [Revised: 09/05/2017] [Accepted: 09/13/2017] [Indexed: 01/27/2023]
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20
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König A, Vicente Miranda H, Outeiro TF. Alpha-Synuclein Glycation and the Action of Anti-Diabetic Agents in Parkinson's Disease. JOURNAL OF PARKINSON'S DISEASE 2018; 8:33-43. [PMID: 29480231 PMCID: PMC5842785 DOI: 10.3233/jpd-171285] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Accepted: 01/17/2018] [Indexed: 12/21/2022]
Abstract
Parkinson's disease (PD) is a neurodegenerative disorder with complex etiology and variable pathology. While a subset of cases is associated with single-gene mutations, the majority originates from a combination of factors we do not fully understand. Thus, understanding the underlying causes of PD is indispensable for the development of novel therapeutics. Glycation, the non-enzymatic reaction between reactive dicarbonyls and amino groups, gives rise to a variety of different reaction products known as advanced glycation end products (AGEs). AGEs accumulate over a proteins life-time, and increased levels of glycation reaction products play a role in diabetic complications. It is now also becoming evident that PD patients also display perturbed sugar metabolism and protein glycation, including that of alpha-synuclein, a key player in PD. Here, we hypothesize that anti-diabetic drugs targeting the levels of glycation precursors, or promoting the clearance of glycated proteins may also prove beneficial for PD patients.
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Affiliation(s)
- Annekatrin König
- Department of Experimental Neurodegeneration, Center for Biostructural Imaging of Neurodegeneration, Center for Nanoscale Microscopy and Molecular Physiology of the Brain, University Medical Center Göttingen, Göttingen, Germany
| | - Hugo Vicente Miranda
- CEDOC, Chronic Diseases Research Center, NOVA Medical School, Faculdade de Ciências Médicas, Universidade Nova de Lisboa, Campo dos Mártires da Pátria, Lisboa, Portugal
| | - Tiago Fleming Outeiro
- Department of Experimental Neurodegeneration, Center for Biostructural Imaging of Neurodegeneration, Center for Nanoscale Microscopy and Molecular Physiology of the Brain, University Medical Center Göttingen, Göttingen, Germany
- CEDOC, Chronic Diseases Research Center, NOVA Medical School, Faculdade de Ciências Médicas, Universidade Nova de Lisboa, Campo dos Mártires da Pátria, Lisboa, Portugal
- Max Planck Institute for Experimental Medicine, Göttingen, Germany
- Institute of Neuroscience, The Medical School, Newcastle University, Framlington Place, Newcastle Upon Tyne, UK
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21
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Hemmler D, Roullier-Gall C, Marshall JW, Rychlik M, Taylor AJ, Schmitt-Kopplin P. Evolution of Complex Maillard Chemical Reactions, Resolved in Time. Sci Rep 2017; 7:3227. [PMID: 28607428 PMCID: PMC5468300 DOI: 10.1038/s41598-017-03691-z] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2017] [Accepted: 05/03/2017] [Indexed: 11/09/2022] Open
Abstract
In this study, we monitored the thermal formation of early ribose-glycine Maillard reaction products over time by ion cyclotron resonance mass spectrometry. Here, we considered sugar decomposition (caramelization) apart from compounds that could only be produced in the presence of the amino acid. More than 300 intermediates as a result of the two initial reactants were found after ten hours (100 °C) to participate in the interplay of the Maillard reaction cascade. Despite the large numerical variety the majority of intermediates follow simple and repetitive reaction patterns. Dehydration, carbonyl cleavage, and redox reactions turned out to have a large impact on the diversity the Maillard reaction causes. Although the Amadori breakdown is considered as the main Maillard reaction pathway, other reactive intermediates, often of higher molecular weight than the Amadori rearrangement product, contribute to a large extent to the multitude of intermediates we observed.
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Affiliation(s)
- Daniel Hemmler
- Comprehensive Foodomics Platform, Analytical Food Chemistry, Technical University Munich, Alte Akademie 10, 85354, Freising, Germany. .,Research Unit Analytical BioGeoChemistry (BGC), Helmholtz Zentrum München, Ingolstädter Landstrasse 1, 85764, Neuherberg, Germany.
| | - Chloé Roullier-Gall
- Comprehensive Foodomics Platform, Analytical Food Chemistry, Technical University Munich, Alte Akademie 10, 85354, Freising, Germany.,Research Unit Analytical BioGeoChemistry (BGC), Helmholtz Zentrum München, Ingolstädter Landstrasse 1, 85764, Neuherberg, Germany
| | - James W Marshall
- The Waltham Centre for Pet Nutrition, Mars Petcare UK, Waltham-on-the-Wolds, Leicestershire, LE14 4RT, United Kingdom
| | - Michael Rychlik
- Comprehensive Foodomics Platform, Analytical Food Chemistry, Technical University Munich, Alte Akademie 10, 85354, Freising, Germany.,Research Unit Analytical BioGeoChemistry (BGC), Helmholtz Zentrum München, Ingolstädter Landstrasse 1, 85764, Neuherberg, Germany
| | - Andrew J Taylor
- The Waltham Centre for Pet Nutrition, Mars Petcare UK, Waltham-on-the-Wolds, Leicestershire, LE14 4RT, United Kingdom
| | - Philippe Schmitt-Kopplin
- Comprehensive Foodomics Platform, Analytical Food Chemistry, Technical University Munich, Alte Akademie 10, 85354, Freising, Germany. .,Research Unit Analytical BioGeoChemistry (BGC), Helmholtz Zentrum München, Ingolstädter Landstrasse 1, 85764, Neuherberg, Germany.
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22
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Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates. Food Chem 2017; 230:507-515. [PMID: 28407942 DOI: 10.1016/j.foodchem.2017.03.053] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2016] [Revised: 02/22/2017] [Accepted: 03/09/2017] [Indexed: 01/04/2023]
Abstract
The effect of ultrasound (US) pre-treatment on the evolution of Maillard reaction (MR), induced between low molecular weight (LMW) peptides and sucrose, was studied. LMW peptides (<1kDa) were obtained by the ultrafiltration of smooth hound viscera protein hydrolysates, produced by Neutrase, Esperase and Purafect. MR was induced by heating the LMW peptides in the presence of sucrose for 2h at 90°C, without or with US pre-treatment. During the reaction, a marked decrease in pH values, coupled to the increase in colour of the Maillard reaction products (MRPs), were recorded. In addition, after sonication, the glycation degree was significantly enhanced in Esperase-derived peptides/sucrose conjugates (p<0.05). Moreover, results showed that thermal heating, particularly after US treatment, reduced the bitter taste and enhanced the antioxidant capacities of the resulting conjugates. Hence, it could be concluded that US leads to efficient mixing of sugar-protein solution and efficient heat/mass transfer, contributing to increase the MR rate.
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