Research advances of advanced glycation end products in milk and dairy products: Formation, determination, control strategy and immunometabolism via gut microbiota

Dong, Lezhen; Li, Ying; Chen, Qin; Liu, Yahui; Qiao, Zhaohui; Sang, Shangyuan; Zhang, Jingshun; Zhan, Shengnan; Wu, Zufang; Liu, Lianliang

doi:10.1016/j.foodchem.2023.135861

Cited by 40 publications

(28 citation statements)

References 109 publications

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“…Low-grade chronic inflammation is a fundamental condition underlying insulin resistance . High concentrations of AGEs as oxidative derivatives in vivo may induce diabetes and the binding of AGEs and their receptors RAGE could cause inflammation response. − Oat inhibited the expression of advanced AGEs and their RAGE, prevented the activation of nuclear transcription factor kappa B (NF-κB) and reduced the release of interleukin-6 (IL-6) and transforming growth factor β (TGFβ), thereby reducing the inflammatory reaction . Apigenin and luteolin showed the best inhibitory effect on the formation of AGEs .…”

Section: Potential Mechanisms Of Oat In Metsmentioning

confidence: 99%

Impact of Oat (Avena sativa L.) on Metabolic Syndrome and Potential Physiological Mechanisms of Action: A Current Review

Li,

Zhang,

et al. 2023

J. Agric. Food Chem.

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Oat (Avena sativa L.), an annual herbaceous plant belonging to the Gramineae family, is widely grown in various regions including EU, Canada, America, Australia, etc. Due to the nutritional and pharmacological values, oats have been developed into various functional food including fermented beverage, noodle, cookie, etc. Meanwhile, numerous studies have demonstrated that oats may effectively improve metabolic syndrome, such as dyslipidemia, hyperglycemia, atherosclerosis, hypertension, and obesity. However, the systematic pharmacological mechanisms of oats on metabolic syndrome have not been fully revealed. Therefore, in order to fully explore the benefits of oat in food industry and clinic, this review aims to provide up-to-date information on oat and its constituents, focusing on the effects on metabolic syndrome.

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Section: Potential Mechanisms Of Oat In Metsmentioning

confidence: 99%

Impact of Oat (Avena sativa L.) on Metabolic Syndrome and Potential Physiological Mechanisms of Action: A Current Review

Li,

Zhang,

et al. 2023

J. Agric. Food Chem.

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“…During stir-frying, the color changes with high-temperature dehydration, Maillard reaction (Dong et al, 2023), and caramelization reaction. The brightness of the fried pork tenderloin during the thermal accumulation process is shown in Figure 2a 1 ,a 2 .…”

Section: Kinetic Analysis Of Brightness L* During Thermal Accumulationmentioning

confidence: 99%

Changes in food quality and characterization under thermal accumulation conditions during Chinese cooking

Zhang,

Yang,

Zhang

et al. 2023

Food Science & Nutrition

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Chinese cooking is the primary treatment method for table food in China. The process is complex and large‐scale, which is important to the macroeconomy and national nutrition and health. First, this article puts forward the concept of thermal accumulation for Chinese cooking by taking pork tenderloin fried at different oil temperatures, explaining changes in moisture content, hardness, and color with different thermal accumulation conditions, and measuring kinetic parameters. The variations of L* and b* obtained by the experimental results belong to the first‐order reaction kinetic model, while the changes in water content and shear force belong to the zero‐order reaction kinetic model. Simultaneously, the superheat value is used as a thermal accumulation indicator, combined with sensory evaluation to determine that the Z value of the human sensory overheating of pork tenderloin is 99°C, and Os,max (Z = 99°C, the reference temperature is 110°C) is 5.86 min.

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“…Human milk (HM) is the most natural food source for newborn and developing infants, providing not only essential nutrients but also protection against infections. , Human milk oligosaccharides (HMOs), constituting the third largest components in human milk (after lactose and lipids), are carbohydrate-based bioactive compounds that have been known for their unique biological functions, including acting as prebiotics, stimulating brain activity, and preventing necrotizing enterocolitis.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Prebiotic Glycan Composition in Human Milk and Infant Formula: Profile of Galacto-Oligosaccharides and Absolute Quantification of Major Milk Oligosaccharides by UPLC-Cyclic IM-MS and UPLC-MS/MS

Hou,

Wang,

Yang

et al. 2024

J. Agric. Food Chem.

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Prebiotic oligosaccharides have attracted immense interest in the infant formula (IF) industry due to their unique health benefits for infants. There is a need for the reasonable supplementation of prebiotics in premium IF products. Herein, we characterized the profile of galacto-oligosaccharides (GOS) in human milk (HM) and IF using ultrahigh-performance liquid chromatography−cyclic ion mobility−mass spectrometry (UPLC-cIM-MS) technique. Additionally, we further performed a targeted quantitative analysis of five essential HM oligosaccharides (HMOs) in HM (n = 196), IF (n = 50), and raw milk of IF (n = 10) by the high-sensitivity UPLC-MS/MS method. HM exhibited a more abundant and variable HMO composition (1183.19 to 2892.91 mg/L) than IF (32.91 to 56.31 mg/L), whereas IF contained extra GOS species and non-negligible endogenous 3′-sialyllactose. This also facilitated the discovery of secretor features within the Chinese population. Our study illustrated the real disparity in the prebiotic glycome between HM and IF and provided crucial reference for formula improvement.

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Research advances of advanced glycation end products in milk and dairy products: Formation, determination, control strategy and immunometabolism via gut microbiota

Cited by 40 publications

References 109 publications

Impact of Oat (Avena sativa L.) on Metabolic Syndrome and Potential Physiological Mechanisms of Action: A Current Review

Impact of Oat (Avena sativa L.) on Metabolic Syndrome and Potential Physiological Mechanisms of Action: A Current Review

Changes in food quality and characterization under thermal accumulation conditions during Chinese cooking

Evaluation of Prebiotic Glycan Composition in Human Milk and Infant Formula: Profile of Galacto-Oligosaccharides and Absolute Quantification of Major Milk Oligosaccharides by UPLC-Cyclic IM-MS and UPLC-MS/MS

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