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Cai L, Wang L, Zhao X, Gao W, Cheng Y, Huang P, Cui C. A Novel Compound with Kokumi Properties: Enzymatic Preparation and Taste Presentation Evaluation of N-Lauroyl Phenylalanine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:18594-18605. [PMID: 39106328 DOI: 10.1021/acs.jafc.4c02712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/09/2024]
Abstract
To satisfy the demands of the food industry, innovative flavor enhancers need to be developed urgently to increase the food flavor. In our work, N-lauroyl phenylalanine (LP) was prepared from phenylalanine (l-Phe) and lauric acid (Lau) in water through the use of commercial enzymes (Promatex, Sumizyme FP-G, and Trypsin), and its flavor-presenting properties and mechanism were investigated. The highest LP yields obtained under one-factor optimized conditions were 61.28, 63.43, and 77.58%, respectively. Sensory assessment and an e-tongue test revealed that 1 mg/L LP enhanced the kokumi, saltiness, and umami of the simulated chicken broth solution and attenuated the bitterness of the l-isoleucine solution. The molecular simulation results suggested that the mechanisms of LP enhancement of kokumi and umami were related to hCaSR and hT1R1-hT1R3, and that hydrophobic forces and hydrogen bonds were involved in the binding of LP to taste receptors. The results implied that LP is a potential flavor enhancer for food applications.
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Affiliation(s)
- Lei Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China
| | - Lu Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China
| | - Xu Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China
| | - Wenxiang Gao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China
| | - Yuqin Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China
| | - Pimiao Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China
| | - Chun Cui
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China
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2
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Lei L, Wang S, Zhao Z, Dou S, Zhang S, Wang Y, Gao P, Binchen Wang, Xu X, Dong L. Analysis of volatiles from the thermal decomposition of Amadori rearrangement products in the cysteine-glucose Maillard reaction and density functional theory study. Food Res Int 2024; 188:114454. [PMID: 38823832 DOI: 10.1016/j.foodres.2024.114454] [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: 01/26/2024] [Revised: 04/28/2024] [Accepted: 05/01/2024] [Indexed: 06/03/2024]
Abstract
The Amadori rearrangement products are an important flavor precursor in the Maillard reaction. Its thermal decomposition products usually contribute good flavors in foods. Therefore, investigating the thermal breakdown of Amadori products is significant for understanding the flavor forming mechanism in the Maillard reaction. In this study, volatiles from thermal decomposition of Amadori products in cysteine and glucose Maillard reaction was investigated by a thermal desorption cryo-trapping system combined with gas chromatography-mass spectrometry (GC-MS). A total of 60 volatiles were detected and identified. Meanwhile, the forming mechanism of 2-methylthiophene, a major decomposition product, was also investigated by using density functional theory. Seventeen reactions, 12 transition states, energy barrier and rate constant of each reaction were finally obtained. Results reveal that it is more likely for Amadori products of cysteine and glucose to undergo decomposition under neutral or weakly alkaline conditions.
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Affiliation(s)
- Liming Lei
- School of Food Science and Technology, National Engineering Research Centre of Seafood, SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Shang Wang
- School of Biotechnology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Ziqian Zhao
- Dalian Huamei School, Dalian 116650, Liaoning, China
| | - Shaohua Dou
- College of Life and Health, Dalian University, Dalian 116622, Liaoning, China.
| | - Sufang Zhang
- School of Food Science and Technology, National Engineering Research Centre of Seafood, SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Yi Wang
- School of Biotechnology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Pengxun Gao
- School of Food Science and Technology, National Engineering Research Centre of Seafood, SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Binchen Wang
- School of Food Science and Technology, National Engineering Research Centre of Seafood, SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Xianbing Xu
- School of Food Science and Technology, National Engineering Research Centre of Seafood, SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Liang Dong
- School of Food Science and Technology, National Engineering Research Centre of Seafood, SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
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3
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Altia M, Anbarasan P. Efficient Conversion of Glucose to Hydroxymethylfurfural: One-pot Brønsted Base and Acid Promoted Selective Isomerization and Dehydration. Chem Asian J 2024:e202400392. [PMID: 38853450 DOI: 10.1002/asia.202400392] [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: 04/08/2024] [Revised: 06/07/2024] [Accepted: 06/07/2024] [Indexed: 06/11/2024]
Abstract
Development of elegant, selective, and efficient strategies for the production of value-added platform chemicals from renewable feedstocks are in high demand to achieve the future needs and sustainable goals. In this context, an efficient acid-promoted synthesis of highly valuable hydroxymethylfurfural (HMF) has been demonstrated from glucose, a major constituent of lignocellulosic biomass. The major challenge in the conversion of glucose to HMF is the selective isomerization of glucose to ketose, which in the present work has been successfully addressed through the amine-mediated rearrangement of glucose to aminofructose under Amadori rearrangement. Importantly, subsequent dehydration step affords HMF and regenerates the amine employed in the first step, which could be readily recovered. In addition, scale-up and successful integration into one-pot synthesis of HMF proves the efficiency and applicability of the present transformation in large scale application. In addition, the method was also successfully extended to other monosaccharides and disaccharides to produce HMF.
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Affiliation(s)
- Minakshi Altia
- Department of Chemistry, Indian Institute of Technology Madras, Chennai, 600036, India
| | - Pazhamalai Anbarasan
- Department of Chemistry, Indian Institute of Technology Madras, Chennai, 600036, India
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4
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Kim ES, Yaylayan V. Chemical interaction between the sugar moieties in N, N-di-glycated alanine derivatives. Carbohydr Res 2024; 540:109139. [PMID: 38728964 DOI: 10.1016/j.carres.2024.109139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 04/11/2024] [Accepted: 04/26/2024] [Indexed: 05/12/2024]
Abstract
The chemistry of N,N-diglycated amino acids remains unexplored due to their transient nature in the Maillard reaction. Their increased reactivity is attributed to the presence of high concentrations of open ring forms in at least one of their sugar moieties. The N,N-diglycated alanine derivatives were generated in situ via dissociation from their stable precursors the bis[N,N-diglycated alanine]iron(II) complexes, in the alanine/glucose/FeCl2 model system heated at 110 °C for 2 h. The thermal degradations of these complexes were followed in the reaction mixture, using isotope-labelled reactants, such as [13C-3] alanine and [13C-U] glucose, and ESI/qTOF/MS analysis. The N,N-diglycated amino acids exhibited a unique and characteristic chemical interaction between the neighbouring sugar moieties generating hitherto unknown heterocyclic moieties. The origin of these products was tracked by identifying ions incorporating one C-3 atom from alanine and between seven to 12 carbon atoms from the sugar moieties in the same structure. Temperature-dependent FTIR spectra of di-glycated alanine generated through ball milling provided further evidence for their reactivity.
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Affiliation(s)
- Eun Sil Kim
- Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore, Ste Anne de Bellevue, Quebec, Canada, H9X 3V9
| | - Varoujan Yaylayan
- Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore, Ste Anne de Bellevue, Quebec, Canada, H9X 3V9.
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5
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Luo Y, Li R, Zhu S, Peng J, Huang Q, Zhao T, Ho CT. Formation of Volatile Pyrazinones in the Asparagine Maillard Reaction Systems and Novel Pyrazinone Formation Pathways in the Amidated-Alanine Maillard Reaction Systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11153-11163. [PMID: 38695891 DOI: 10.1021/acs.jafc.4c02079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2024]
Abstract
Maillard reaction (MR) plays a pivotal role in the food flavor industry, including a cascade of reactions starting with the reaction between amino compounds and reducing sugars, and thus provides various colors and flavors. A new group of volatile compounds called pyrazinones found in MR are now getting more attention. In this study, eight volatile pyrazinones were found in the asparagine MR systems, in which 3,5-dimethyl- and 3,6-dimethyl-2(1H)-pyrazinones were reported for the first time. The major formation pathways were the reactions between asparagine and α-dicarbonyls, with decarboxylation as a critical step. Besides, novel alternative pathways involving alanine amidation and successive reactions with α-dicarbonyls were explored and successfully formed eight pyrazinones. The major differences between alanine-amidated pathways and decarboxylation pathways are the amidation step and absence of the decarboxylation step. For the alanine-amidated pathways, the higher the temperature, the better the amidation effect. The optimal amidation temperature was 200 °C in this study. The reaction between the alanine amide and α-dicarbonyls after amidation can happen at low temperatures, such as 35 and 50 °C, proposing the possibility of pyrazinone formation in real food systems. Further investigations should be conducted to investigate volatile pyrazinones in various food systems as well as the biological effects and kinetic formation differences of the volatile pyrazinones.
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Affiliation(s)
- Yue Luo
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Run Li
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Siyue Zhu
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Jie Peng
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Qingrong Huang
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Tiantian Zhao
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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6
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Barranco S, Cuccu F, Uras M, Frongia A. The Heyns Rearrangement: Synthetic Routes Beyond Carbohydrate Chemistry. Chemistry 2024; 30:e202400355. [PMID: 38411601 DOI: 10.1002/chem.202400355] [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: 01/27/2024] [Revised: 02/24/2024] [Accepted: 02/26/2024] [Indexed: 02/28/2024]
Abstract
This concept review describes the recent achievements on the Heyns rearrangement appeared in literature over the last decade and aims to provide the reader with a general overview of the fundamental synthetic advances in this research area.
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Affiliation(s)
- Stefano Barranco
- Dipartimento di Scienze Chimiche e Geologiche, Università degli Studi di Cagliari, Complesso Universitario di Monserrato, S.S. 554, Bivio per Sestu, I-09042, Monserrato, Cagliari, Italy
| | - Federico Cuccu
- Dipartimento di Scienze Chimiche e Geologiche, Università degli Studi di Cagliari, Complesso Universitario di Monserrato, S.S. 554, Bivio per Sestu, I-09042, Monserrato, Cagliari, Italy
| | - Mauro Uras
- Dipartimento di Scienze Chimiche e Geologiche, Università degli Studi di Cagliari, Complesso Universitario di Monserrato, S.S. 554, Bivio per Sestu, I-09042, Monserrato, Cagliari, Italy
| | - Angelo Frongia
- Dipartimento di Scienze Chimiche e Geologiche, Università degli Studi di Cagliari, Complesso Universitario di Monserrato, S.S. 554, Bivio per Sestu, I-09042, Monserrato, Cagliari, Italy
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7
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Luo Y, Zhu S, Peng J, Li R, Huang Q, Li S, Xu B, Cui H, Ho CT. Formation of Volatile Pyrazinones in Amadori Rearrangement Products and Maillard Reaction Systems and the Major Formation Pathways. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:10570-10578. [PMID: 38652024 DOI: 10.1021/acs.jafc.3c09885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/25/2024]
Abstract
Amadori rearrangement products (ARPs) are gaining more attention for their potential usage in the food flavor industry. Peptide-ARPs have been studied, but pyrazinones that were theoretically found in the Maillard reaction (MR) have not been reported to be formed from small peptide-ARPs. This study found four pyrazinones: 1-methyl-, 1,5-dimethyl-, 1,6-dimethyl-, and 1,5,6-trimethyl-2(1H)-pyrazinones in both MR and ARP systems. It was the first time 1-methyl-2(1H)-pyrazinone was reported, along with 1,5-dimethyl- and 1,5,6-trimethyl-2(1H)-pyrazinones being purified and analyzed by nuclear magnetic resonance for the first time. The primary formation routes of the pyrazinones were also proven as the reaction between diglycine and α-dicarbonyls, including glyoxal, methylglyoxal, and diacetyl. The pyrazinones, especially 1,5-dimethyl-2(1H)-pyrazinone, have strong fluorescence intensity, which may be the reason for the increase of fluorescence intensity in MR besides α-dicarbonyls. Cytotoxicity analysis showed that both Gly-/Digly-/Trigly-ARP and the three pyrazinones [1-methyl-, 1,5-dimethyl-, and 1,5,6-trimethyl-2(1H)-pyrazinones] showed no prominent cytotoxicity in the HepG2 cell line below 100 μg/mL, further suggesting that ARPs or pyrazinones could be used as flavor additives in the future. Further research should be conducted to investigate pyrazinones in various systems, especially the peptide-ARPs, which are ubiquitous in real food systems.
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Affiliation(s)
- Yue Luo
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Siyue Zhu
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Jie Peng
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Run Li
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Qingrong Huang
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Shiming Li
- College of Biology and Agricultural Resources, Huanggang Normal University, Huanggang, Hubei 438000, China
| | - Baojun Xu
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China
| | - Heping Cui
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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8
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Lee S, Kim J, Kong H, Kim YS. Ameliorative effects of elderberry (Sambucus nigra L.) extract and extract-derived monosaccharide-amino acid on H2O2-induced decrease in testosterone-deficiency syndrome in a TM3 Leydig cell. PLoS One 2024; 19:e0302403. [PMID: 38662754 PMCID: PMC11045058 DOI: 10.1371/journal.pone.0302403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2023] [Accepted: 04/01/2024] [Indexed: 04/28/2024] Open
Abstract
With aging, men develop testosterone-deficiency syndrome (TDS). The development is closely associated with age-related mitochondrial dysfunction of Leydig cell and oxidative stress-induced reactive oxygen species (ROS). Testosterone-replacement therapy (TRT) is used to improve the symptoms of TDS. However, due to its various side effects, research on functional ingredients derived from natural products that do not have side effects is urgently needed. In this study, using the mitochondrial dysfunction TM3 (mouse Leydig) cells, in which testosterone biosynthesis is reduced by H2O2, we evaluated the effects of elderberry extract and monosaccharide-amino acid (fructose-leucine; FL) on mRNA and protein levels related to steroidogenesis-related enzymes steroidogenic acute regulatory protein (StAR), cytochrome P450 11A1(CYP11A1, cytochrome P450 17A1(CYP17A1), cytochrome P450 19A1(CYP19A1, aromatase), 3β-hydroxysteroid dehydrogenase (3β-HSD), and 17β-hydroxysteroid dehydrogenase(17β-HSD). We analyzed elderberry extract and extract-derived FL for changes in ROS scavenging activity and testosterone secretion. Elderberry extract and FL significantly reduced H2O2-induced intracellular ROS levels, improved testosterone secretion, and increased the mRNA and protein expression levels of steroidogenesis-related enzymes (StAR, 3b-HSD, 17b-HSD, CYP11A1, CYp17A1). However, the conversion of testosterone to estradiol was inhibited by elderberry extract and extract-derived FL, which reduced the mRNA and protein expression of CYP19A1. In conclusion, elderberry extract and FL are predicted to have value as novel functional ingredients that may contribute to the prevention of TDS by ameliorating reduced steroidogenesis.
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Affiliation(s)
- Sujung Lee
- Gochang Food & Industry Institute, Gochang, Korea
- Department of Food Science & Technology Jeonbuk National University, Jeonju, Korea
| | | | - Hyunseok Kong
- College of Animal Biotechnology and Resource, Sahmyook University, Seoul, Korea
- PADAM Natural Material Research Institute, Sahmyook University, Seoul, Korea
| | - Yong-Suk Kim
- Department of Food Science & Technology Jeonbuk National University, Jeonju, Korea
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9
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Luo Y, Zhu S, Peng J, Cui H, Huang Q, Xu B, Ho CT. Feasibility Study of Amadori Rearrangement Products of Glycine, Diglycine, Triglycine, and Glucose as Potential Food Additives for Production, Stability, and Flavor Formation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:657-669. [PMID: 38109376 DOI: 10.1021/acs.jafc.3c06250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2023]
Abstract
Amadori rearrangement products (ARPs), as intermediates of the Maillard reaction (MR), are potential natural flavor additives but there is a lack of investigation especially in oligopeptide-ARPs. This study for the first time conducted a systematic analysis in comparing ARPs of glycine, diglycine, triglycine, and glucose to corresponding classic MR systems, including production, stability, and flavor analysis. The ARPs were effectively produced by prelyophilization with heating at 70 °C for 60 min and purified to 96% by a two-step purification method. Correlated with the stability order of amino compounds (glycine > diglycine > triglycine), the stability order of ARPs was Gly-ARP > Digly-ARP ≈ Trigly-ARP. In a negative correlation with heating temperature and time, ARPs were less stable than original amino compounds at high temperatures (100, 130, and 160 °C). ARPs exhibited better flavor formation ability in pyrazines and furans than MR systems, with similar flavor compositions but different preferences. Diglycine- and triglycine-ARPs exhibited better flavor formation efficiency than glycine-ARP. Heating temperature and time, initial pH, and carbon chain length were found to be the parameters that affect the stability and flavor formation of ARPs. This study suggested that ARPs, especially peptide-ARPs, have great potential for usage as food flavor additives in the future.
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Affiliation(s)
- Yue Luo
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Siyue Zhu
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Jie Peng
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Heping Cui
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
| | - Qingrong Huang
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Baojun Xu
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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10
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Wang S, Su Q, Zhu Y, Liu J, Zhang X, Zhang Y, Zhu B. Sensory-Guided Establishment of Sensory Lexicon and Investigation of Key Flavor Components for Goji Berry Pulp. PLANTS (BASEL, SWITZERLAND) 2024; 13:173. [PMID: 38256727 PMCID: PMC10820852 DOI: 10.3390/plants13020173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 01/04/2024] [Accepted: 01/05/2024] [Indexed: 01/24/2024]
Abstract
Many customers prefer goji berry pulp, well-known for its high nutritional content, over fresh goji berries. However, there is limited research on its sensory lexicon and distinctive flavor compounds. This study focused on developing a sensory lexicon for goji berry pulp and characterizing its aroma by sensory and instrumental analysis. Sensory characteristics of goji berry pulp were evaluated by our established lexicon. A total of 83 aromatic compounds in goji berry pulp were quantified using HS-SPME-GC-Orbitrap-MS. By employing OAV in combination, we identified 17 aroma-active compounds as the key ingredients in goji berry pulp. Then, we identified the potentially significant contributors to the aroma of goji berry pulp by combining principal component analysis and partial least squares regression (PLSR) models of aroma compounds and sensory attributes, which included 3-ethylphenol, methyl caprylate, 2-hydroxy-4-methyl ethyl valerate, benzeneacetic acid, ethyl ester, hexanal, (E,Z)-2,6-nonadienal, acetylpyrazine, butyric acid, 2-ethylhexanoic acid, 2-methyl-1-propanol, 1-pentanol, phenylethyl alcohol, and 2-nonanone. This study provides a theoretical basis for improving the quality control and processing technology of goji berry pulp.
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Affiliation(s)
- Shuying Wang
- State Key Laboratory of Tree Genetics and Breeding, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China;
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
| | - Qingyu Su
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
| | - Yuxuan Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
| | - Jiani Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
| | - Xinke Zhang
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China;
- “The Belt and Road” International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing 102206, China
| | - Yu Zhang
- State Key Laboratory of Tree Genetics and Breeding, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China;
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
| | - Baoqing Zhu
- State Key Laboratory of Tree Genetics and Breeding, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China;
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
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11
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Gupta OP, Singh A, Pandey V, Sendhil R, Khan MK, Pandey A, Kumar S, Hamurcu M, Ram S, Singh G. Critical assessment of wheat biofortification for iron and zinc: a comprehensive review of conceptualization, trends, approaches, bioavailability, health impact, and policy framework. Front Nutr 2024; 10:1310020. [PMID: 38239835 PMCID: PMC10794668 DOI: 10.3389/fnut.2023.1310020] [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: 10/09/2023] [Accepted: 11/21/2023] [Indexed: 01/22/2024] Open
Abstract
Addressing global hidden hunger, particularly in women of childbearing age and children under five, presents a significant challenge, with a focus on iron (Fe) and zinc (Zn) deficiency. Wheat, a staple crop in the developing world, is crucial for addressing this issue through biofortification efforts. While extensive research has explored various approaches to enhance Fe and Zn content in wheat, there remains a scarcity of comprehensive data on their bioavailability and impact on human and animal health. This systematic review examines the latest trends in wheat biofortification approaches, assesses bioavailability, evaluates the effects of biofortified wheat on health outcomes in humans and animals, and analyzes global policy frameworks. Additionally, a meta-analysis of per capita daily Fe and Zn intake from average wheat consumption was conducted. Notably, breeding-based approaches have led to the release of 40 biofortified wheat varieties for commercial cultivation in India, Pakistan, Bangladesh, Mexico, Bolivia, and Nepal, but this progress has overlooked Africa, a particularly vulnerable continent. Despite these advancements, there is a critical need for large-scale systematic investigations into the nutritional impact of biofortified wheat, indicating a crucial area for future research. This article can serve as a valuable resource for multidisciplinary researchers engaged in wheat biofortification, aiding in the refinement of ongoing and future strategies to achieve the Sustainable Development Goal of eradicating hunger and malnutrition by 2030.
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Affiliation(s)
- Om Prakash Gupta
- Division of Quality and Basic Sciences, ICAR-Indian Institute of Wheat and Barley Research, Karnal, Haryana, India
| | - Ajeet Singh
- Division of Quality and Basic Sciences, ICAR-Indian Institute of Wheat and Barley Research, Karnal, Haryana, India
| | - Vanita Pandey
- Division of Quality and Basic Sciences, ICAR-Indian Institute of Wheat and Barley Research, Karnal, Haryana, India
| | - Ramadas Sendhil
- Division of Social Sciences, ICAR-Indian Institute of Wheat and Barley Research, Karnal, Haryana, India
| | - Mohd. Kamran Khan
- Department of Soil Science and Plant Nutrition, Selcuk University, Konya, Türkiye
| | - Anamika Pandey
- Department of Soil Science and Plant Nutrition, Selcuk University, Konya, Türkiye
| | - Sunil Kumar
- Division of Quality and Basic Sciences, ICAR-Indian Institute of Wheat and Barley Research, Karnal, Haryana, India
| | - Mehmet Hamurcu
- Department of Soil Science and Plant Nutrition, Selcuk University, Konya, Türkiye
| | - Sewa Ram
- Division of Quality and Basic Sciences, ICAR-Indian Institute of Wheat and Barley Research, Karnal, Haryana, India
| | - Gyanendra Singh
- Division of Quality and Basic Sciences, ICAR-Indian Institute of Wheat and Barley Research, Karnal, Haryana, India
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12
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Pedreanez A, Robalino J, Tene D, Salazar P. Advanced glycation end products of dietary origin and their association with inflammation in diabetes - A minireview. Endocr Regul 2024; 58:57-67. [PMID: 38563294 DOI: 10.2478/enr-2024-0007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 04/04/2024] Open
Abstract
Advanced glycation end products (AGEs) are a diverse group of compounds that are formed as a result of the non-enzymatic reaction between a reducing sugar such as glucose and the free NH2 groups of an amino acid in a protein or other biomolecule. The chemical reaction, by which these products are generated, is known as the Maillard reaction and occurs as a part of the body's normal metabolism. Such a reaction is enhanced during diabetes due to hyperglycemia, but it can also occur during the preparation, processing, and preservation of certain foods. Therefore, AGEs can also be obtained from the diet (d-AGE) and contribute to an increase of the total serum pool of these compounds. They have been implicated in a wide variety of pathological processes, mainly because of their ability to induce inflammatory responses and oxidative stress increase. They are extensively accumulated as a part of the normal aging, especially in tissues rich in long half-life proteins, which can compromise the physiology of these tissues. d-AGEs are abundant in diets rich in processed fats and sugars. This review is addressed to the current knowledge on these products and their impact on the immunomodulation of various mechanisms that may contribute to exacerbation of the diabetes pathophysiology.
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Affiliation(s)
- Adriana Pedreanez
- Catedra de Inmunologia, Escuela de Bioanalisis, Facultad de Medicina, Universidad del Zulia, Maracaibo, Venezuela
| | | | - Diego Tene
- Universidad Nacional del Chimborazo, Facultad de Ciencias de la Salud, Riobamba, Ecuador
| | - Patricio Salazar
- Departamento de Nutricion Clinica, Hospital General Santo Domingo, Ecuador
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13
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Yu J, Renard CMGC, Zhang L, Gleize B. Fate of Amadori compounds in processing and digestion of multi-ingredients tomato based sauces and their effect on other microconstituents. Food Res Int 2023; 173:113381. [PMID: 37803719 DOI: 10.1016/j.foodres.2023.113381] [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: 05/04/2023] [Revised: 08/11/2023] [Accepted: 08/16/2023] [Indexed: 10/08/2023]
Abstract
Amadori compounds (ACs), the first stable products of Maillard reaction, are detected in various products of fruits and vegetables, and show an antioxidant activity which can be related to beneficial effects in human health. In order to optimize the nutritional quality of a multi-ingredient tomato sauce (tomato puree - onion - olive oil - dried pepper), the fate of ACs during processing (drying, heating) and gastrointestinal digestion of a model meal was assessed as well as that of other microconstituents, i.e. carotenoids, phenolic compounds and capsaicinoids. The drying at 50 °C of fresh pepper induced the formation and accumulation of ACs after 6 days. During the heat treatment by microwave of multi-ingredient tomato sauce, Maillard reaction occurs in presence of dried pepper and the content in ACs in the tomato-based sauces increased (+33% to + 53%) depending of quantities of dried pepper added. The bioaccessibility of total ACs was 24-31% in duodenal phase and 18-22% in jejunal phase. Individual ACs have shown variable bioaccessibility, e.g. very high for Fru-Arg (50.8% to 71.3%), and very low for Fru-Met (1.8% to 2.2%). The kinetic monitoring of ACs in digestion medium showed that ACs are not stable (-46% in gastric phase, -49 % in intestinal phase) which indicated their potential degradation in the digestive tract. The presence of ACs in the multi-ingredients tomato sauces had no effect on the content of the other bioactive compounds monitored in the study and even promoted the bioaccessibility of total lycopene (+30%) but decreased the bioaccessibility of total phenolic compounds.
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Affiliation(s)
- Jiahao Yu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China; INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France
| | | | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China.
| | - Béatrice Gleize
- INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France.
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14
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Li K, Wang J, Zhuang Y, Yuan G, Li Y, Zhu X. Glucose-Histidine Heyns compound: Preparation, characterization and fragrance enhancement. Carbohydr Res 2023; 532:108922. [PMID: 37573726 DOI: 10.1016/j.carres.2023.108922] [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: 06/19/2023] [Revised: 08/06/2023] [Accepted: 08/07/2023] [Indexed: 08/15/2023]
Abstract
N-(2-Deoxy-D-glucos-2-yl)-L-histidine (Glu-His), one of Heyns rearrangement products (HRPs), was prepared by condensation, dehydration and rearrangement using l-Histidine and d-Fructose as raw materials with methanol as solvent. The response surface method (RSM) was used to improve yield of product and the optimal reaction condition was as following: the original ratio of Fru:His was 1.2:1 and the temperature and time of reaction was 73.2 °C and 4.7 h, and the yield of final product was 74.10% with the purity of 99.7%. The structure of product was identified by IR, NMR and conformed as C12H19N3O7 (317.1 Da) by high-resolution mass spectrometry (HRMS) and UPLC-MS/MS. The pyrolysis behavior of Glu-His showed that its initial pyrolysis temperature was 145.2 °C and the total weight loss reached 70.61% at 800 °C. The number of pyrolysis products increased with the increase of temperature, and the main pyrolysis products were pyrans, furans, pyrazines, pyrroles, pyridines, indoles and etc. with burnt-sweet, baking, nutty, sweet and floral aroma features. At last, the fragrance enhancement effect of Glu-His in the preparation of reconstructed tobacco stem (RTS) was investigated and the result of sensory evaluation showed that the smoke of RTS cigarettes brought about more sweet and moist, less irritation, better flavor and comfort with the addition of Glu-His (0.25%, w/w).
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Affiliation(s)
- Kuan Li
- Research Center of Tobacco and Health, University of Science and Technology of China, Hefei, 230052, China
| | - Jinling Wang
- Center of Technology, China Tobacco Jiangsu Industrial Corporation, Nanjing, 210019, China.
| | - Yadong Zhuang
- Center of Technology, China Tobacco Jiangsu Industrial Corporation, Nanjing, 210019, China
| | - Guangxiang Yuan
- Jiangsu Xinyuan Reconstituted Tobacco Co., Ltd., Huaian, 223002, China
| | - Yuxiu Li
- Research Center of Tobacco and Health, University of Science and Technology of China, Hefei, 230052, China
| | - Xiaolan Zhu
- Research Center of Tobacco and Health, University of Science and Technology of China, Hefei, 230052, China.
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15
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Walther R, Kinzig M, Zamponi A, Sörgel F, Scherf-Clavel O, Holzgrabe U. Identification of low-level impurities in drug prototypes of carbocisteine by means of liquid chromatography-high-resolution mass spectrometry and general unknown comparative screening. J Chromatogr A 2023; 1706:464269. [PMID: 37586140 DOI: 10.1016/j.chroma.2023.464269] [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: 03/30/2023] [Revised: 07/06/2023] [Accepted: 08/01/2023] [Indexed: 08/18/2023]
Abstract
High-resolution tandem quadrupole time-of-flight mass analysers enable new automated workflows for untargeted data evaluation of complex samples like drug products. An example of such procedure is the so-called general unknown comparative screening (GUCS), which is used for software-assisted, automated identification of components that are only present in a sample and not in a reference. The GUCS approach has been employed for the first time to detect both degradation products and reaction products in drug products. Two different carbocisteine containing syrup prototypes - one with sucrose and the other with artificial sweeteners - were selected as examples after nine months of storage at 40 °C and 75% relative humidity. The samples were analysed chromatographically using a Coresep SB mixed-mode column and high-resolution MS and MS/MS data were recorded in information dependant acquisition mode on a Sciex X500R quadrupole time-of-flight mass spectrometer. Data analysis was considerably facilitated using the corresponding placebo formulation as reference samples. With the GUCS approach two hitherto unknown degradation products of carbocisteine, i.e. the carbocisteine lactam of the sulfoxides and the disulfide between l-cysteine and thioglycolic acid, were detected at low concentrations in both of the syrup formulations. The presumed structures were confirmed by in silico analysis of the fragment spectra and high-resolution LC-MS experiments with reference substances. Two additional impurities were found in the sucrose-containing sample and identified as the N-glycosides of carbocisteine and its lactam, respectively, using binary mixtures with a 13C-labelled monosaccharide.
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Affiliation(s)
- Rasmus Walther
- Institute for Pharmacy and Food Chemistry, University of Wuerzburg, Am Hubland, Würzburg 97074, Germany
| | - Martina Kinzig
- Institute for Biomedical and Pharmaceutical Research, Heroldsberg 90562, Germany
| | - Annette Zamponi
- Global Development Center, A. Nattermann & Cie. GmbH - a Sanofi Company, Köln 50829, Germany
| | - Fritz Sörgel
- Institute for Biomedical and Pharmaceutical Research, Heroldsberg 90562, Germany
| | - Oliver Scherf-Clavel
- Institute for Pharmacy and Food Chemistry, University of Wuerzburg, Am Hubland, Würzburg 97074, Germany.
| | - Ulrike Holzgrabe
- Institute for Pharmacy and Food Chemistry, University of Wuerzburg, Am Hubland, Würzburg 97074, Germany.
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16
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Zhang H, Cui H, Xia X, Zhang F, Hayat K, Zhang X, Ho CT. Controlled Selective Formation of Amadori Compounds from α/ε Mono- or Di-glycation of Lysine with Xylose. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:5358-5371. [PMID: 36944085 DOI: 10.1021/acs.jafc.3c00388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Three Amadori rearrangement products (Xyl-α-Lys-ARP, Xyl-ε-Lys-ARP, and diXyl-α,ε-Lys-ARP) were observed in the xylose-lysine (Xyl-Lys) Maillard reaction model. They were separated and characterized by liquid chromatography with tandem mass spectrometry and NMR. The crucial roles of reaction temperature, pH, molar ratio of Xyl to Lys, and reaction time in the formation of different Xyl-Lys-ARPs were investigated. The proportion of Xyl-α-Lys-ARP among all Xyl-Lys-ARPs was increased to 48.41% (its concentration was 25.31 μmol/mL) after the reaction at pH = 5.5 and a molar ratio of 3:1 (Xyl: Lys) for 9 min, while only Xyl-ε-Lys-ARP was generated at a higher pH (7.5) and a lower molar ratio of 1:5. Moreover, the much higher activation energy (84.08 kJ/mol) of diXyl-α,ε-Lys-ARP than Xyl-α-Lys-ARP (34.19 kJ/mol) and Xyl-ε-Lys-ARP (32.32 kJ/mol) indicated a pronounced promoting effect on diXyl-α,ε-Lys-ARP formation by high temperatures. A complete conversion from Xyl-α-Lys-ARP and Xyl-ε-Lys-ARP to diXyl-α,ε-Lys-ARP was achieved through the reaction time prolongation and Xyl concentration increase at a higher temperature; the concentration of diXyl-α,ε-Lys-ARP was 39.05 μmol/mL at a molar ratio of 5:1 for 40 min. Accordingly, the selective preparation of Xyl-α-Lys-ARP, Xyl-ε-Lys-ARP, and diXyl-α,ε-Lys-ARP could be achieved through adjusting the Xyl-Lys ratio, pH, and reaction time.
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Affiliation(s)
- Han Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Xue Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Foxin Zhang
- Anhui QiangWang Flavouring Food Co. Ltd., Fuyang 236500, Anhui, P. R. China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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17
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Yulianti Y, Adawiyah DR, Herawati D, Indrasti D, Andarwulan N. Detection of Markers in Green Beans and Roasted Beans of Kalosi-Enrekang Arabica Coffee with Different Postharvest Processing Using LC-MS/MS. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:6696808. [PMID: 37007842 PMCID: PMC10063361 DOI: 10.1155/2023/6696808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 02/23/2023] [Accepted: 02/27/2023] [Indexed: 04/04/2023]
Abstract
Our study is aimed at evaluating the effect of postharvest processing (natural, honey, and fully washed) on the compounds profile in green beans and roasted beans of Kalosi-Enrekang Arabica coffee and determining the marker compounds for each process. These beans were extracted using boiling water, and the extract was analyzed using LC-MS/MS. The results of this work confirmed the significant impact of postharvest processing on compounds in the coffee beans, and each process has a marker compound. Green beans by natural processing have 3 marker compounds, honey processing has 6 marker compounds, and fully washed processing has 2 marker compounds. Meanwhile, roasted beans by natural processing have 4 marker compounds, honey processing has 5 marker compounds, and fully washed processing has 7 marker compounds. In addition, our research identified caffeoyl tyrosine in green beans from natural and honey processing, which was previously only identified in Robusta coffee. These marker compounds can differentiate postharvest processing (natural, honey, and fully washed). These results can also help understand the effect of postharvest processing on the chemical composition of green and roasted beans.
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Affiliation(s)
- Yulianti Yulianti
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, IPB Dramaga Campus, Bogor 16680, Indonesia
- South-East Asia Food & Agricultural Science and Technology (SEAFAST) Center, IPB University, IPB Dramaga Campus, Bogor 16680, Indonesia
- Department of Agricultural Technology, Faculty of Agriculture, Gorontalo University, Gorontalo 96211, Indonesia
| | - Dede Robiatul Adawiyah
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, IPB Dramaga Campus, Bogor 16680, Indonesia
- South-East Asia Food & Agricultural Science and Technology (SEAFAST) Center, IPB University, IPB Dramaga Campus, Bogor 16680, Indonesia
| | - Dian Herawati
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, IPB Dramaga Campus, Bogor 16680, Indonesia
- South-East Asia Food & Agricultural Science and Technology (SEAFAST) Center, IPB University, IPB Dramaga Campus, Bogor 16680, Indonesia
| | - Dias Indrasti
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, IPB Dramaga Campus, Bogor 16680, Indonesia
- South-East Asia Food & Agricultural Science and Technology (SEAFAST) Center, IPB University, IPB Dramaga Campus, Bogor 16680, Indonesia
| | - Nuri Andarwulan
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, IPB Dramaga Campus, Bogor 16680, Indonesia
- South-East Asia Food & Agricultural Science and Technology (SEAFAST) Center, IPB University, IPB Dramaga Campus, Bogor 16680, Indonesia
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18
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Han Z, Zhu M, Wan X, Zhai X, Ho CT, Zhang L. Food polyphenols and Maillard reaction: regulation effect and chemical mechanism. Crit Rev Food Sci Nutr 2022; 64:4904-4920. [PMID: 36382683 DOI: 10.1080/10408398.2022.2146653] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Maillard reaction is a non-enzymatic thermal reaction during food processing and storage. It massively contributes to the flavor, color, health benefits and safety of foods and could be briefly segmented into initial, intermediate and final stages with the development of a cascade of chemical reactions. During thermal reaction of food ingredients, sugar, protein and amino acids are usually the main substrates, and polyphenols co-existed in food could also participate in the Maillard reaction as a modulator. Polyphenols including flavan-3-ols, hydroxycinnamic acids, flavonoids, and tannins have shown various effects throughout the process of Maillard reaction, including conjugating amino acids/sugars, trapping α-dicarbonyls, capturing Amadori rearrangement products (ARPs), as well as decreasing acrylamide and 5-hydroxymethylfurfural (5-HMF) levels. These effects significantly influenced the flavor, taste and color of processed foods, and also decreased the hazard products' level. The chemical mechanism of polyphenols-Maillard products involved the scavenging of radicals, as well as nucleophilic addition and substitution reactions. In the present review, we concluded and discussed the interaction of polyphenols and Maillard reaction, and proposed some perspectives for future studies.
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Affiliation(s)
- Zisheng Han
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Mengting Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
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19
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Liu S, Sun H, Ma G, Zhang T, Wang L, Pei H, Li X, Gao L. Insights into flavor and key influencing factors of Maillard reaction products: A recent update. Front Nutr 2022; 9:973677. [PMID: 36172529 PMCID: PMC9511141 DOI: 10.3389/fnut.2022.973677] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Accepted: 08/11/2022] [Indexed: 11/26/2022] Open
Abstract
During food processing, especially heating, the flavor and color of food change to a great extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in various model systems and food products. Maillard reaction Products (MRPs) serve as ideal materials for the production of diverse flavors, which ultimately improve the flavor or reduce the odor of raw materials. Due to the complexity of the reaction, MR is affected by various factors, such as protein source, hydrolysis conditions, polypeptide molecular weight, temperature, and pH. In the recent years, much emphasis is given on conditional MR that could be used in producing of flavor-enhancing peptides and other compounds to increase the consumer preference and acceptability of processed foods. Recent reviews have highlighted the effects of MR on the functional and biological properties, without elaborating the flavor compounds obtained by the MR. In this review, we have mainly introduced the Maillard reaction-derived flavors (MF), the main substances producing MF, and detection methods. Subsequently, the main factors influencing MF, from the selection of materials (sugar sources, protein sources, enzymatic hydrolysis methods, molecular weights of peptides) to the reaction conditions (temperature, pH), are also described. In addition, the existing adverse effects of MR on the biological properties of protein are also pointed out.
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20
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Development and Validation of Methodology for Determination of Furfuryl Alcohol in Snack Foods and Their Ingredients by Headspace Gas Chromatography-Mass Spectrometry. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02389-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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21
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Zhang J, Su G, Zhao T, Fan J, Ho CT, Zhao M. Preparation, Sensory Characterization, and Umami-Enhancing Mechanism of Novel Peptide Glycoconjugates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8043-8051. [PMID: 35723436 DOI: 10.1021/acs.jafc.2c03084] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Previous studies supposed that Amadori rearrangement products (ARPs) of peptides might have better umami-enhancing abilities. To confirm this, five ARPs (EP-ARP, AH-ARP, EE-ARP, β-AH-ARP, RFPHADF-ARP) were synthesized using a food-grade preparation method, and their chemical structures were clearly demonstrated by mass spectrometry and 1D/2D NMR. Sensory experiments showed that ARPs had better umami-enhancing abilities than the corresponding peptides in this research, though their enhancing performance varied. ARPs showed a synergistic effect with multiple umami substances (MSG and GMP), while their corresponding peptides did not. RFPHADF-ARP had good umami-enhancing capacity, despite that RFPHADF was a bitter peptide without any umami/umami-enhancing property. RFPHADF-ARP could bind to the T1R3, which is beneficial to the stability of the active conformation of the umami receptor. The introduction of glucose via the Maillard reaction increased the binding force of RFPHADF with the umami receptor by influencing the electron density distribution and offering more binding groups (hydroxide group).
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Affiliation(s)
- Jianan Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Guowan Su
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Tiantian Zhao
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Jiangping Fan
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
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22
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Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties. Food Chem 2022; 393:133416. [DOI: 10.1016/j.foodchem.2022.133416] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 05/26/2022] [Accepted: 06/04/2022] [Indexed: 12/28/2022]
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23
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A Debittered Complex of Glucose-Phenylalanine Amadori Rearrangement Products with β-Cyclodextrin: Structure, Molecular Docking and Thermal Degradation Kinetic Study. Foods 2022; 11:foods11091309. [PMID: 35564032 PMCID: PMC9105382 DOI: 10.3390/foods11091309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 04/26/2022] [Accepted: 04/28/2022] [Indexed: 12/10/2022] Open
Abstract
Non-volatile flavor precursors could be used to overcome the flavor loss problems of volatile flavor enhancers during long-term storage. Glu- and Phe-derived Amadori rearrangement products (ARPs) produce pleasant aroma tones thermally but are bitter. We used β-cyclodextrin (β-CD) for debittering Glu-Phe ARPs. ITC analysis indicated that CD-ARP complexes with 1:1 stoichiometry were obtained. NMR analysis indicated that the aromatic ring of Glu-Phe ARPs was embedded in the β-CD cavity. Molecular docking simulations of the bitter taste receptor hT2R1 showed that CD-ARP complex was inactive compared to Glu-Phe ARPs. Complexation with β-CD resulted in the thermal stabilization of Glu-Phe ARPs and a decrease in the degradation rate constant. Compared to Glu-Phe ARPs, the CD-ARP complex in the thermally treated food system slowed down the formation of browning compounds but didn’t inhibit flavor compound formation. The CD-ARP complex is a promising flavor enhancer for applications in flavored and heated foods.
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Comparison of the Phytochemical Variation of Non-Volatile Metabolites within Mother Tinctures of Arnica montana Prepared from Fresh and Dried Whole Plant Using UHPLC-HRMS Fingerprinting and Chemometric Analysis. Molecules 2022; 27:molecules27092737. [PMID: 35566089 PMCID: PMC9103735 DOI: 10.3390/molecules27092737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 04/08/2022] [Accepted: 04/11/2022] [Indexed: 11/24/2022] Open
Abstract
Arnica montana L. has been recognized for centuries as an herbal remedy to treat wounds and promote healing. It also has a long tradition of use in homeopathy. Depending on its medicinal utilization, standardization regulations allow different manufacturing processes, implying different raw materials, such as the whole arnica plant in its fresh or dried state. In this study, an untargeted metabolomics approach with UHPLC-HRMS/MS was used to cross-compare the phytochemical composition of mother tinctures of A. montana that were prepared from either fresh whole plant (fMT) matter or from oven-dried whole plant (dMT) matter. The multivariate data analysis showed significant differences between fMT and dMT. The dereplication of the HRMS and MS/MS spectra of the more discriminant compounds led to annotated quinic acid, dicaffeoyl quinic acids, ethyl caffeate, thymol derivatives and dehydrophytosphingosine, which were increased in fMT, while Amadori rearrangement products (ARP) and methoxyoxaloyl-dicaffeoyl quinic acid esters were enhanced in dMT. Neither sesquiterpene lactones nor flavonoids were affected by the drying process. This is the first time that a sphingosine, ethyl caffeate and ARP are described in A. montana. Moreover, putative new natural products were detected as 10-hydroxy-8,9-epoxy-thymolisobutyrate and an oxidized proline fructose conjugate, for which isolation and full structure elucidation will be necessary to verify this finding.
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Dołowacka-Jóźwiak A, Matkowski A, Nawrot-Hadzik I. Antiglycoxidative Properties of Extracts and Fractions from Reynoutria Rhizomes. Nutrients 2021; 13:nu13114066. [PMID: 34836321 PMCID: PMC8622691 DOI: 10.3390/nu13114066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 11/11/2021] [Accepted: 11/12/2021] [Indexed: 11/18/2022] Open
Abstract
Hyperglycemia, when sustained over a long time in diabetes mellitus (DM), leads to biochemical and cellular abnormalities, primarily through the formation of advanced glycation end-products (AGEs). In the treatment of diabetes, beside blood-sugar-lowering medications, a consumption of herbal products that can inhibit the AGEs’ formation is recommended. This study investigated the in vitro antiglycoxidative potential of extracts and fractions from the rhizomes of Japanese, Giant, and Bohemian knotweeds (Reynoutria japonica (Houtt.), R. sachalinensis (F. Schmidt) Nakai, and R.× bohemica Chrtek et Chrtkova). Their effects on glycooxidation of bovine and human serum albumin were evaluated by incubation of the proteins with a mixture of glucose and fructose (0.5 M) and 150 µg/mL of extract for 28 days at 37 °C, followed by measuring early and late glycation products, albumin oxidation (carbonyl and free thiol groups), and amyloid-β aggregation (thioflavin T and Congo red assays). The highest antiglycoxidative activity, comparable or stronger than the reference drug (aminoguanidine), was observed for ethyl acetate and diethyl ether fractions, enriched in polyphenols (stilbenes, phenylpropanoid disaccharide esters, and free and oligomeric flavan-3-ols). In conclusion, the antiglycoxidative compounds from these three species should be further studied for potential use in the prevention and complementary treatment of DM.
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Affiliation(s)
| | - Adam Matkowski
- Department of Pharmaceutical Biology and Biotechnology, Division of Pharmaceutical Biology and Botany, Botanical Garden of Medicinal Plants, Wroclaw Medical University, 50556 Wroclaw, Poland
- Correspondence: (A.M.); (I.N.-H.)
| | - Izabela Nawrot-Hadzik
- Department of Pharmaceutical Biology and Biotechnology, Division of Pharmaceutical Biology and Botany, Botanical Garden of Medicinal Plants, Wroclaw Medical University, 50556 Wroclaw, Poland
- Correspondence: (A.M.); (I.N.-H.)
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