Investigation of Advanced Glycation End-Products, α-Dicarbonyl Compounds, and Their Correlations with Chemical Composition and Salt Levels in Commercial Fish Products

The contents of free and protein-bound advanced glycation end-products (AGEs) including Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL), along with glyoxal (GO), methylglyoxal (MGO), chemical components, and salt in commercially prepared and prefabricated fish products were analyzed. Snack food classified as commercially prepared products exhibited higher levels of GO (25.00 ± 3.34-137.12 ± 25.87 mg/kg of dry matter) and MGO (11.47 ± 1.39-43.23 ± 7.91 mg/kg of dry matter). Variations in the contents of free CML and CEL increased 29.9- and 73.0-fold, respectively. Protein-bound CML and CEL in commercially prepared samples were higher than those in raw prefabricated ones due to the impact of heat treatment. Levels of GO and MGO demonstrated negative correlations with fat (R = -0.720 and -0.751, p < 0.05) in commercially prepared samples, whereas positive correlations were observed (R = 0.526 and 0.521, p < 0.05) in raw prefabricated ones. The heat-induced formation of protein-bound CML and CEL showed a negative correlation with the variations of GO and MGO but was positively related to protein levels in prefabricated products, suggesting that GO and MGO may interact with proteins to generate AGEs during heating. The influence of NaCl on the formation of GO and MGO exhibited variations across different fish products, necessitating further investigation.

Identification of Pseudomonas asiatica subsp. bavariensis str. JM1 as the first Nε -carboxy(m)ethyllysine degrading soil bacterium

Thermal food processing leads to the formation of advanced glycation end products (AGE) such as N_ε -carboxymethyllysine (CML). Accordingly, these non-canonical amino acids are an important part of the human diet. However, CML is only partially decomposed by our gut microbiota and up to 30% are excreted via feces and, hence, enter the environment. In frame of this study, we isolated a soil bacterium that can grow on CML as well as its higher homologue N_ε -carboxyethyllysine (CEL) as sole source of carbon. Bioinformatic analyses upon whole genome sequencing revealed a subspecies of Pseudomonas asiatica, which we named 'bavariensis'. We performed a metabolite screening of P. asiatica subsp. bavariensis str. JM1 grown either on CML or CEL and identified N-carboxymethylaminopentanoic acid (CM-APA), and N-carboxyethylaminopentanoic acid (CE-APA), respectively. We further detected α-aminoadipate as intermediate in the metabolism of CML. These reaction products suggest two routes of degradation: While CEL seems to be predominantly processed from the α-C-atom, decomposition of CML can also be initiated with cleavage of the carboxymethyl group and under the release of acetate. Thus, our study provides novel insights into the metabolism of two important AGEs and how these are processed by environmental bacteria. This article is protected by copyright. All rights reserved.

Nε -carboxymethyllysine and Nε -carboxyethyllysine kinetics and water loss analysis during chicken braising

BACKGROUND

Braised chicken is one of the well-known traditional processed meat products in China. However, reports are scarce with respect to the formation of N^ɛ -carboxymethyllysine (CML) and N^ɛ -carboxyethyllysine (CEL) during chicken braising. Furthermore, braising for a long time and using high-temperature process will result in water loss. However, the relationship between water loss and advanced glycation end products (AGEs) kinetics is limited. The present study aimed to investigate the relationship between water loss and kinetics of free and protein-bound CML and CEL in braised chicken under different braising conditions (60-100 °C for 5-60 min).

RESULTS

Levels of free and protein-bound CML and CEL were found to increase with heating time and temperature. The correlation coefficient (r² ) was largest at zero-order reaction (free CML: r² = 0.908-0.954, protein-bound CML: r² = 0.901-0.958, free CEL: r² = 0.952-0.973, protein-bound CEL: r² = 0.959-0.965). The activation energy was 44.158 ± 3.638 kJ mol^-1 for free CML, 40.041 ± 3.438 kJ mol^-1 for protein-bound CML, 40.971 ± 0.334 kJ mol^-1 for free CEL and 40.247 ± 0.553 kJ mol^-1 for protein-bound CEL. Furthermore, with the increase of braising time and temperature, the drip loss and cooking loss also became aggravated. A significant positive correlation between water loss and AGEs levels during braising was observed by Pearson's correlation analysis (P < 0.05).

CONCLUSION

We conclude that the levels of free and protein-bound CML and CEL during braising were different, although they all met zero-order reaction kinetics. Water loss was probably one of the main reasons for the formation of AGEs during chicken braising. © 2020 Society of Chemical Industry.

Impact of methylglyoxal modification of chicken sarcoplasmic protein emulsions on emulsifying properties, rheological behavior and advanced glycation end products

BACKGROUND

Protein modification is used to improve emulsion properties. However, there are limited reports on the effect of methylglyoxal (MGO) modification on emulsifying properties and on the production of advanced glycation end-products (AGEs) in chicken sarcoplasmic protein emulsion (SPE). In this study, MGO solution was dispersed into prepared emulsion (17 mg mL^-1 sarcoplasmic-soybean oil (v/v 5:1)) at 0, 0.5, 5, 10, 30 and 50 mmol L^-1 concentrations. Emulsifying activity index (EAI), emulsifying stability index (ESI), Z-average diameter, polydispersity index (PDI), zeta potential, rheological behavior (thermal condensation characteristics and fluidity) and AGEs in different concentrations of MGO SPE were measured. In addition, the effect of MGO on the levels of AGEs, lipid and protein oxidation of the emulsion as well as their relationship has also been analyzed.

RESULTS

Our findings showed that ESI had the lowest value when MGO was added at a concentration of 10 mmol L^-1 , while Z-average, PDI, carbonyl and AGEs had the highest value at the same concentration. Also, 10 mmol L^-1 MGO played an important role in affecting the rheology of the emulsion. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) results showed that the presence of myofibrillar proteins (MPs) in SPE was the main reason for the crosslinking of polymers which could be damaged by high concentration of MGO (>10 mmol L^-1 ).

CONCLUSION

Different concentration of MGO showed varying effects on emulsion properties and on the formation of AGEs in chicken SPE. Pearson's correlation analysis concluded that protein oxidation played a significant positive role during MGO modification. © 2020 Society of Chemical Industry.

Non-nutritive sweeteners are in concomitant with the formation of endogenous and exogenous advanced glycation end-products

This study investigated the role of non-nutritive sweeteners in the formation of advanced glycation end-products (AGEs) and their reactive intermediates using endogenous and exogenous models. In the endogenous model, xylitol and sorbitol formed similar levels of reactive intermediates compared to sucralose. Protein-bound fluorescent AGEs, N^ε-carboxymethyllysine (CML), and N^ε-carboxyethyllysine (CEL) levels in the xylitol and sorbitol treatment were significantly higher compared to the sucralose treatment. In the exogenous model, sucralose treatment showed significantly higher glyoxal and fructosamine levels compared to xylitol and sorbitol, respectively. However, protein-bound fluorescent AGEs, CML, and CEL were lower in the sucralose treatment compared to other sugar treatments. The data suggest that the structure of sugar alcohols which are similar to reducing sugars may contribute to the formation of AGEs and their reactive intermediates in the endogenous model. The long-term effects of non-nutritive sweeteners consumption on AGEs formation and health implications should be verified with population studies.