Effect of fatty acids and triglycerides on the formation of lysine-derived advanced glycation end-products in model systems exposed to frying temperature

Wang, Yuting; Hu, Hui-Yu; McClements, David Julian; Nie, Shaoping; Shen, Mingyue; Li, Chang; Huang, Yousheng; Chen, Jie; Zeng, Maomao; Xie, Mingyong

doi:10.1039/c9ra01410a

Cited by 26 publications

(12 citation statements)

References 44 publications

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“…The gradient elution program was 0–10 min, 70–40% B; 10–12 min, 40–70% B; 12–15 min, 70% B. The MS condition was set according to the method reported by Wang et al [ 21 ].…”

Section: Methodsmentioning

confidence: 99%

Ozone-Microbubble-Washing with Domestic Equipment: Effects on the Microstructure, and Lipid and Protein Oxidation of Muscle Foods

Pian

Dong

et al. 2022

Foods

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This study aimed to compare ozone-microbubble-washing (OM) performed by domestic equipment with conventional water-washing (CW) regarding resultant quality attributes of muscle foods. For this purpose, muscle microstructure and lipid and protein oxidation were evaluated in pork and fish samples after OM and CW treatments. The assessment of muscle microstructure showed that OM treatment did not damage the microstructure of muscle fibers in both pork and fish samples. Thiobarbituric acid reactive substances (TBARS) values were not detected in both treatment groups, and they were substantially below the generally acceptable threshold (1 mg MDA/kg). The methylglyoxal (MGO) level of OM-treated fish samples was significantly higher than that of CW-treated fish samples. However, glyoxal (GO) and MGO levels of OM-treated pork samples were significantly lower than that of CW-treated pork samples. Similar types and sites of oxidative modification and similar numbers of modified peptides, as well as no significant difference in the concentration of total and most of the free amino acids (FAA) between treatment groups, indicated that OM treatment did not accelerate protein oxidation.

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“…The gradient elution program was 0–10 min, 70–40% B; 10–12 min, 40–70% B; 12–15 min, 70% B. The MS condition was set according to the method reported by Wang et al [ 21 ].…”

Section: Methodsmentioning

confidence: 99%

Ozone-Microbubble-Washing with Domestic Equipment: Effects on the Microstructure, and Lipid and Protein Oxidation of Muscle Foods

Pian

Dong

et al. 2022

Foods

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“…The total amount of carbonyl compounds in food is evaluated using the carbonyl value, which is an effective indicator of the extent of deterioration in oils and fried foods (Liu et al, 2020). Typical α-DCs, DA, MGO, and GO are lipid oxidation products formed from polyunsaturated fatty acids (Jiang et al, 2013;Taş & Gökmen, 2017;Wang et al, 2019a). Because these α-DCs are also formed by (Kocadagli & Gokmen, 2016a).…”

Section: Lipid Peroxidationmentioning

confidence: 99%

“…The total amount of carbonyl compounds in food is evaluated using the carbonyl value, which is an effective indicator of the extent of deterioration in oils and fried foods (Liu et al., 2020). Typical α‐DCs, DA, MGO, and GO are lipid oxidation products formed from polyunsaturated fatty acids (Jiang et al., 2013; Taş & Gökmen, 2017; Wang et al., 2019a). Because these α‐DCs are also formed by caramelization and Maillard reactions, and products from different reaction processes interact with each other, it is difficult to trace them back to a specific source in a complex food system.…”

Section: Occurrence Of α‐Dcsmentioning

confidence: 99%

α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control

Yan

Xue

2023

Comp Rev Food Sci Food Safe

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α-Dicarbonyl compounds (α-DCs) are readily produced during the heating and storage of foods, mainly through the Maillard reaction, caramelization, lipidperoxidation, and enzymatic reaction. They contribute to both the organoleptic properties (i.e., aroma, taste, and color) and deterioration of foods and are potential indicators of food quality. α-DCs are also important precursors to hazardous substances, such as acrylamide, furan, advanced lipoxidation end products, and advanced glycation end products, which are genotoxic, neurotoxic, and linked to several diseases. Recent studies have indicated that dietary α-DCs can elevate plasma α-DC levels and lead to "dicarbonyl stress." To accurately assess their health risks, quantifying α-DCs in food products is crucial. Considering their low volatility, inability to absorb ultraviolet light, and high reactivity, the analysis of α-DCs in complex food systems is a challenge. In this review, we comprehensively cover the development of scientific approaches, from extraction, enrichment, and derivatization, to sophisticated detection techniques, which are necessary for quantifying α-DCs in different foods. Exposure to α-DCs is inevitable because they exist in most foods. Recently, novel strategies for reducing α-DC levels in foods have become a hot research topic. These strategies include the use of new processing technologies, formula modification, and supplementation with α-DC scavengers (e.g., phenolic compounds). For each strategy, it is important to consider the potential mechanisms underlying the formation and removal of process contaminants. Future studies are needed to develop techniques to control α-DC formation during food processing, and standardized approaches are needed to quantify and compare α-DCs in different foods.

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“…In the sugar‐amino acid model system, the Maillard reaction has been shown to produce free radical substances such as pyrazine cations. Polyphenols, such as tannins, inhibit the formation of HAs by combining with free radicals (Wang et al., 2019). Tea polyphenols have a number of active hydroxyl hydrocarbons, which combine with free radicals to form phenoxy free radicals (Liang et al., 2021).…”

Section: Impact Of Plant Extracts On the Safety Of Fried Foodsmentioning

confidence: 99%

Utilization of plant extracts to control the safety and quality of fried foods—A review

Chen

McClements

et al. 2023

Comp Rev Food Sci Food Safe

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Frying is one of the most common methods of preparing foods. However, it may lead to the formation of potentially hazardous substances, such as acrylamide, heterocyclic amines, trans fatty acids, advanced glycation end products, hydroxymethyl furfural and polycyclic aromatic hydrocarbons, and adversely alter the desirable sensory attributes of foods, thereby reducing the safety and quality of fried foods. Currently, the formation of toxic substances is usually reduced by pretreatment of the raw materials, optimization of process parameters, and the use of coatings. However, many of these strategies are not highly effective at inhibiting the formation of these undesirable reaction products. Plant extracts can be used for this purpose because of their abundance, safety, and beneficial functional attributes. In this article, we focus on the potential of using plant extracts to inhibit the formation of hazardous substances, so as to improve the safety of fried food. In addition, we also summarized the effects of plant extracts, which inhibit the production of hazardous substances, on food sensory aspects (flavor, color, texture, and taste). Finally, we highlight areas where further research is required.

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Effect of fatty acids and triglycerides on the formation of lysine-derived advanced glycation end-products in model systems exposed to frying temperature

Abstract: Fatty acids and triglycerides impact lysine-derived AGE formation through modulating the formation of α-dicarbonyl compounds and Amadori products.

Cited by 26 publications

References 44 publications

Ozone-Microbubble-Washing with Domestic Equipment: Effects on the Microstructure, and Lipid and Protein Oxidation of Muscle Foods

Ozone-Microbubble-Washing with Domestic Equipment: Effects on the Microstructure, and Lipid and Protein Oxidation of Muscle Foods

α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control

Utilization of plant extracts to control the safety and quality of fried foods—A review

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