Assessment of protein glycation markers in infant formulas

Birlouez-Aragon, I.; Pischetsrieder, Monika; Leclère, Juliette; Morales, Francisco J.; Hasenkopf, Katrin; Kientsch-Engel, Rosemarie; Ducauze, C.; Rutledge, Douglas N.

doi:10.1016/j.foodchem.2003.11.019

Cited by 127 publications

(106 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Evaporated whole milk contains high concentrations of CML, probably due to the high temperatures used in processing the milk (Assar et al 2009). Infant formula contains high concentrations of AGEs (Birlouez-Aragon et al 2004). Commercial infant formulas contain a 70-fold higher level of CML than human breast milk, and infants fed infant formula had significantly high plasma CML than breast-fed infants (Sebekova et al 2008).…”

Section: Role Of Food-derived Ages In Ageingmentioning

confidence: 99%

Advanced glycation End-products (AGEs): an emerging concern for processed food industries

et al. 2015

View full text Add to dashboard Cite

The global food industry is expected to increase more than US $ 7 trillion by 2014. This rise in processed food sector shows that more and more people are diverging towards modern processed foods. As modern diets are largely heat processed, they are more prone to contain high levels of advanced glycation end products (AGEs). AGEs are a group of complex and heterogeneous compounds which are known as brown and fluorescent cross-linking substances such as pentosidine, non-fluorescent cross-linking products such as methylglyoxal-lysine dimers (MOLD), or non-fluorescent, non-cross linking adducts such as carboxymethyllysine (CML) and pyrraline (a pyrrole aldehyde). The chemistry of the AGEs formation, absorption and bioavailability and their patho-biochemistry particularly in relation to different complications like diabetes and ageing discussed. The concept of AGEs receptor -RAGE is mentioned. AGEs contribute to a variety of microvascular and macrovascular complications through the formation of cross-links between molecules in the basement membrane of the extracellular matrix and by engaging the receptor for advanced glycation end products (RAGE). Different methods of detection and quantification along with types of agents used for the treatment of AGEs are reviewed. Generally, ELISA or LC-MS methods are used for analysis of foods and body fluids, however lack of universally established method highlighted. The inhibitory effect of bioactive components on AGEs by trapping variety of chemical moieties discussed. The emerging evidence about the adverse effects of AGEs makes it necessary to investigate the different therapies to inhibit AGEs.

show abstract

Section: Role Of Food-derived Ages In Ageingmentioning

confidence: 99%

Advanced glycation End-products (AGEs): an emerging concern for processed food industries

et al. 2015

View full text Add to dashboard Cite

show abstract

“…In order to ensure the microbiological security and to extend the shelf life, IFs are submitted to a succession of thermal treatments like pasteurisation, heat-sterilisation, concentration or spray-drying. The ultrahigh temperature (UHT) sterilisation (130-140°C, 3-6 s) which in some cases can be followed by in-bottle sterilisation (110°C, 10 min) or spray-drying, leads to major changes in the initial composition of the IF [9]. The main degradation reactions causing nutritional damages to the products are linked to protein glycation during Maillard reaction [32].…”

Section: Introductionmentioning

confidence: 99%

“…Depending on the type of ingredient used, the formulas can be more or less reactive. The type of protein is important: casein seems to be less reactive than whey protein [9,30]. Some IFs are based on hydrolysed proteins to reduce allergenicity, but it was shown that protein hydrolysis activates the Maillard reaction [5].…”

Section: Introductionmentioning

confidence: 99%

Kinetics of Maillard reactions in model infant formula during UHT treatment using a static batch ohmic heater

Roux

Courel

Ait-Ameur

et al. 2009

Dairy Sci. Technol.

View full text Add to dashboard Cite

-The impact of an ultrahigh temperature (UHT) treatment on a model infant formula (IF) was examined by assessing the advancement of Maillard reactions during a thermal treatment by ohmic heating. The heating and holding steps of the heat treatment were carried out in a static batch ohmic heater equipped with a nitrogen counter-pressure system, allowing the reaching of five temperature levels from 100 to 140°C. A heat treatment was characterised by monitoring a holding time at a given temperature. Samples were taken during heating and holding steps and analysed for early Maillard reaction products (MRPs), such as furosine, advanced MRPs, such as advanced glycated end products (AGEs) and carboxymethyllysine (CML), and final MRPs such as melanoidins. The results show that Maillard reactions in model IF are highly dependent from time-temperature treatment. In compliance with other classical heating techniques, the selected chemical markers followed a pseudo-zero order of reaction under isothermal conditions. However, the contribution of the heating step can be significant as MRPs could be detected from the first seconds of the UHT treatment.Joule effect / infant dairy product / thermal treatment / Maillard reaction Article published by EDP Sciences d'un traitement UHT sur une formule infantile modèle a été évalué en mesurant le degré d'avancement de la réaction de Maillard pendant un traitement thermique par chauffage ohmique. Les étapes de chauffage et chambrage ont été effectuées dans un réacteur ohmique discontinu statique équipé d'un dispositif de contre-pression d'azote qui a permis d'atteindre cinq niveaux de température de 100 à 140°C. Chaque traitement thermique a été caractérisé par un couple temps de chambrage/température. Des échantillons prélevés pendant les étapes de chauffage et de chambrage ont été analysés pour quantifier des produits précoces de la réaction de Maillard comme la furosine, des produits avancés comme les produits avancés glycatés ou la carboxyméthyllysine et des produits terminaux comme les mélanoïdines. Les résultats montrent que les réactions de Maillard dans une formule infantile modèle sont très dépendantes du barème temps/température appliqué. En accord avec les résultats publiés par d'autres auteurs sur des méthodes classiques de traitement thermique, les marqueurs de Maillard sélectionnés suivent une réaction d'ordre pseudo-zéro en conditions isothermes. Cependant, dans un procédé UHT, la contribution de l'étape de chauffage ne peut être négligée puisque les produits de la réaction de Maillard peuvent être détectés dès les premières secondes du traitement thermique.effet Joule / produit lacté infantile / traitement thermique / réaction de Maillard

show abstract

“…15,16,18 -21,24 -26 Nutrients that are thermally prepared for consumption are a rich source of protein-or fat-derived oxidation derivatives, including AGEs, and a host of toxic compounds in foods, some of which have been implicated in oncogenesis. [27][28][29][30][31][32] Laboratory rodent food is high in protein, low in fat, supplemented with micronutrients, and routinely heated to ensure safety. The temperatures currently used are sufficiently high to inadvertently cause standard mouse chow to be rich in oxidant AGEs, not unlike levels present in the usual Western diet.…”

mentioning

confidence: 99%

Reduced Oxidant Stress and Extended Lifespan in Mice Exposed to a Low Glycotoxin Diet

Cai

Zhu

et al. 2007

The American Journal of Pathology

167

176

View full text Add to dashboard Cite

Aging is accompanied by increased oxidative stress (OS) and accumulation of advanced glycation end products (AGEs). AGE formation in food is temperature-regulated , and ingestion of nutrients prepared with excess heat promotes AGE formation , OS , and cardiovascular disease in mice. We hypothesized that sustained exposure to the high levels of pro-oxidant AGEs in normal diets (Reg AGE ) contributes to aging via an increased AGE load , which causes AGER1 dysregulation and depletion of antioxidant capacity , and that an isocaloric , but AGErestricted (by 50%) diet (Low AGE ) , would decrease these abnormalities. C57BL6 male mice with a lifelong exposure to a Low AGE diet had higher than baseline levels of tissue AGER1 and glutathione/ oxidized glutathione and reduced plasma 8-isoprostanes and tissue RAGE and p66 shc levels compared with mice pair-fed the regular (Reg AGE ) diet. This was associated with a reduction in systemic AGE accumulation and amelioration of insulin resistance , albuminuria , and glomerulosclerosis. Moreover , lifespan was extended in Low AGE mice , compared with Reg AGE mice. Thus , OS-dependent metabolic and end organ dysfunction of aging may result from life-long exposure to high levels of glycoxidants that exceed AGER1 and anti-oxidant reserve capacity. A reduced AGE diet preserved these innate defenses , resulting in decreased tissue damage and a longer lifespan in mice. Environmental and genetic factors including elevated oxidant stress (OS), cumulative DNA damage, altered gene expression, telomere shortening, and energy utilization are among the postulated mechanisms of senescence and aging in organisms from yeast to mammals.

show abstract

Assessment of protein glycation markers in infant formulas

Cited by 127 publications

References 24 publications

Advanced glycation End-products (AGEs): an emerging concern for processed food industries

Advanced glycation End-products (AGEs): an emerging concern for processed food industries

Kinetics of Maillard reactions in model infant formula during UHT treatment using a static batch ohmic heater

Reduced Oxidant Stress and Extended Lifespan in Mice Exposed to a Low Glycotoxin Diet

Contact Info

Product

Resources

About