Food-derived 1,2-dicarbonyl compounds and their role in diseases

Reduction and Control Technology of Harmful Dicarbonyl Compounds in Flounder (Pleuronectiformes) Seafood Condiment Preparation

Harmful α-dicarbonyl compounds (α-DCCs) were formed via Maillard reaction (MR) during the production of seafood condiments. The method of reducing α-DCCs could be achieved through optimizing the MR parameters. In this study, Flounder (Pleuronectiformes) steak was chosen as the raw material for developing seafood condiments with lower α-DCCs using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Indicators such as amino acid nitrogen, peptides, and total antioxidant capacity (T-AOC) of enzymolysis hydrolysates were applied to evaluate the enzymolysis effects on Flounder steak in different protease groups. When optimizing the parameters in MR, an optimal formulation with lower α-DCCs was chosen from the flavourzyme group to prepare Flounder seafood condiment at 105 °C, pH 6.5, 1.5% D-xylose addition, and a 20 min reaction time. The concentrations of methylglyoxal (MGO), glyoxal (GO), 2,3-butanedione (2,3-BD), and 3-deoxyglucosone (3-DG) were reduced to 1.23, 0.23, 0.01, and 0.05 μg/g, respectively, which were lower than those identified in 10 commercial seafood condiments (1.84, 0.39, 0.09, and 0.05 μg/g) and conformed to the standards of daily intake in the United States and the European Union. The quality verification demonstrated that the optimal Flounder seafood condiment had a similar odor profile but with higher intensity than that of the products on the market, which scored 89.79 in sensory evaluation. The results indicated that the process optimized in this study could be applied to prepare a Flounder seafood condiment with lower α-DCCs. This processing technology to control α-DCCs may be employed to improve the quality and safety of foods and contribute to human health.

Inhibition of Glyoxal-Induced Protein Glycation by Quercetin in a Simulated Dairy System

Glyoxal (GO) is a representative α-dicarbonyl compound that plays a significant role as an intermediate in protein glycation. GO-induced protein glycation negatively affects the nutritional quality of dairy products. In this study, a common flavonoid quercetin (Que) was utilized to inhibit GO-induced protein glycation in a heat-treated (85°C for 2 h) dairy protein model containing whey protein isolate (WPI) (3 mg/mL) and GO (1 mM). High-performance liquid chromatography (HPLC) quantification confirmed the GO-trapping capacity of Que. Furthermore, fluorescence analysis demonstrated that Que (at concentrations of 0.1, 1, and 2 mM) significantly reduced the formation of advanced glycation end-products (AGEs). Western blot analysis revealed the generation of Nε-(carboxymethyl)lysine (CML), a representative of nonfluorescent AGEs induced by GO, and showed that Que inhibited CML formation. Additionally, the effects of Que on protein total sulfhydryl groups, solubility, surface hydrophobicity, tryptophan fluorescence, digestibility, and surface microstructure were evaluated. Molecular docking studies indicated that Que exhibits a higher binding affinity for β-lactoglobulin (β-LG) compared to GO. Overall, the inhibition of GO-induced glycation in WPI by Que is attributed to its GO-scavenging capacity and its ability to protect glycation sites on the protein.

Monitoring furanic and dicarbonyl compounds in pea-based and wheat-based sponge cakes during in vitro digestion

The increasing tendency to use animal-free and gluten-free proteins leads to replacing traditional with legume-based ingredients. Of these, refined pea (Pisum sativum L.) is gaining momentum due to its availability, nutritional value and low allergenicity. However, little is known of the propensity of pea ingredients to generate process-induced compounds in high-temperature processed foods, and the reactivity of contaminant during digestion. This study explored the levels and behavior of selected newly formed compounds (NFCs) (furfural, 5-(hydroxymethyl)furfural (HMF), 3-deoxyglucosone (3-DG), 1-deoxyglucosone (1-DG), glyoxal (GO), methylglyoxal (MGO), dimethylglyoxal (DMGO), glucosone (GCO)) in a pea-based sponge cake baked at 200 °C and subjected to in vitro digestion, by comparison with a reference wheat-based cake. The pea formulation generated the highest levels of furanic and dicarbonyl compounds, with 3-DG and HMF being the most abundant (162.44 ± 2.79 and 270.61 ± 14.91 μg/g dry cake, respectively), compared to the wheat-based formulation (131.43 ± 4.34 and 166.83 ± 0.88 μg/g dry cake, respectively). The differences in NFC levels between pea- and wheat-based cakes were maintained during in vitro digestion. Generally, furanic compounds decreased, glyoxales increased and deoxyglucosones were more stable during digestion. Surprisingly, even after any decrease, NFC levels remained high at the end of digestion in both pea- and wheat-based products (up to 215.18 ± 0.42, 188.96 ± 3.02, and 15.76 ± 0.26 μg/g dry cake for HMF, 3-DG, and MGO, respectively). These amounts resulted from the balance between formation and consumption reactions, influenced by gastric and intestinal environments and cake composition. This study has therefore highlighted key safety aspects by considering the behavior during digestion of process-induced compounds in complex, legume-based food matrices.

Enhancement of antioxidant, carbonyl scavenging and anti-glycation activities of polysaccharide-based hydrocolloids by covalent grafting with gallic acid

Carbonyl stress contributes to pathological disorders leading to the progression of a variety of chronic diseases. Exploration of food ingredients with carbonyl scavenging capacities became one of the most potential strategies for the prevention of these diseases. Polysaccharide-based hydrocolloids have wide application approaches in the food industry. However, the carbonyl scavenging capacity of some natural polysaccharide-based hydrocolloids is unsatisfactory due to structural limitations. In this research, gallic acid (GA) was grafted onto different hydrocolloids (xanthan gum, carrageenan, carboxymethylcellulose, carboxymethyl chitosan (CMCS), and sodium alginate) by a free radical-mediated reaction to improve their antioxidant, carbonyl scavenging, and anti-glycation activities. The antioxidant activity of hydrocolloids was significantly improved after GA grafting. Among them, CMCS-GA (graft ratio 15.45 mg GA/g) exhibited the same ABTS scavenging ability as the equivalent amount of free GA and Vc. The carbonyl scavenging capacity, and the inhibitory effects on the fluorescent advanced glycation end products (AGEs) and protein oxidation products of some hydrocolloids also increased significantly GA grafting. The scavenging capacity of CMCS-GA on MGO, GO, ACR, and MDA in the model reaction increased by 220 %, 100 %, 6 %, and 58 %, respectively. Overall, CMCS-GA showed the best performance in radical scavenging, carbonyl scavenging, and AGEs inhibition compared to all the other hydrocolloids investigated. The findings showed that grafting GA onto hydrocolloids is a viable strategy to enhance the carbonyl scavenging capacity and anti-glycation activity of hydrocolloids.

Higher intakes of dietary dicarbonyl compounds are associated with lower risk of cardiovascular disease

AIMS

Dicarbonyl compounds such as methylglyoxal (MGO), glyoxal (GO), and 3-deoxyglucosone (3-DG) are present in numerous foods. They are pro-inflammatory and pro-oxidative, but their potential role in cardiovascular disease (CVD) development has been scarcely studied. We explored associations between dietary dicarbonyls with fatal and non-fatal CVD.

METHODS AND RESULTS

We conducted a case-cohort analysis based on 32 873 subjects drawn from 346 055 participants of the multi-national prospective EPIC cohort. Cases (15 863 subjects) were CVD-free at baseline and later developed CVD [coronary heart disease (CHD) and/or stroke] with non-fatal (n CVD = 17 837; n CHD = 12 003; n stroke = 6791; not mutually exclusive) and/or fatal (n CVD = 2894; n CHD = 2284; n stroke = 908) outcomes. Dietary intake of dicarbonyl compounds was estimated using country-specific questionnaires linked to a food composition database of dicarbonyl compounds. Multivariable prentice weighted Cox proportional hazards regression models were used to estimate hazard ratios (HRs) and 95% CIs for incident non-fatal and fatal CVD. The main food sources of dicarbonyl compounds include cereals, sugar and confectionaries, coffee, fruits, and vegetables. Higher dietary dicarbonyl intakes were inversely associated with non-fatal CVD (per 1 SD increase, GO: HR = 0.95, 95% CI 0.92-0.98; 3-DG: HR = 0.95, 95% CI 0.92-0.98), fatal CVD (MGO: HR = 0.92, 95% CI 0.87-0.97; GO: HR = 0.91, 0.86-0.96; 3-DG: HR = 0.93, 0.86-0.99), non-fatal CHD (3-DG: HR = 0.95, 0.92-0.99), non-fatal stroke (MGO: HR = 0.93, 95% CI 0.90-0.96; GO: HR = 0.90, 95% CI 0.86-0.95; 3-DG: HR = 0.92, 95% CI 0.89-0.96), and fatal CHD (MGO: HR = 0.94, 95% CI 0.88-0.99; GO: HR = 0.92, 0.86-0.98; 3-DG: HR = 0.89, 0.82-0.96).

CONCLUSION

Higher intakes of dietary MGO, GO, and 3-DG intake are associated with lower risk of non-fatal or fatal CVD. Further research is required to confirm these findings, assess circulating levels of dicarbonyls, and explore potential underlying mechanisms for their observed CVD risk associations.

LAY SUMMARY

Dicarbonyl compounds are known to promote oxidative stress, inflammation, endothelial dysfunction, and vascular complications. They are formed endogenously in the body as a byproduct in glucose metabolism but are also present in some foods during food preparation and processing. We studied the role of three major dicarbonyl compounds coming from foods on cardiovascular diseases using data from the prospective EPIC cohort, which includes over 520 000 participants from 10 European countries.We observed that higher consumption of dietary dicarbonyl compounds resulted in a lower risk of non-fatal or fatal CVD.Our findings highlight the need to better understand the roles of these dietary compounds along with their potential underlying mechanisms of action.

Key factors influencing the formation of α-dicarbonyls and dietary advanced glycation end products in bread and commercial bakery products: Impacts of sugar, lipid and gluten protein

α-Dicarbonyls and dietary advanced glycation end products (dAGEs) are potentially harmful compounds formed from the Maillard reaction. Bakery products often contain high levels of α-dicarbonyls and dAGEs due to thermal processing. Additionally, the ingredients used in dough might significantly influence the formation of these compounds. Our findings indicated that adding sucrose notably increased the formation of α-dicarbonyls and methylglyoxal-derived dAGEs in bread, while the incorporation of butter and olive oil had negligible effects. In contrast, substituting high-gluten flour with medium- and low-gluten flour reduced the formation of α-dicarbonyls and dAGEs in bread. Furthermore, correlation analyses revealed a significant positive relationship between total dAGEs content and total sugar content in commercial bakery products, with no significant correlation found with total protein and fat content. This study suggests that the sugar content listed on nutrition labels could serve as a practical indicator for estimating dAGE levels in bakery products.

Identification of Lactose-Derived α-Dicarbonyl Compounds in Dairy Products and Elucidation of Their Formation Mechanism

α-Dicarbonyl compounds (α-DCs) generated from carbohydrates play a key role in food quality and safety as precursors. Lactose contributes to α-DCs generation in dairy products; however, α-DCs with intact lactose carbons have not been investigated so far. This study aimed to identify lactose-derived α-DCs, clarify the mechanism of its formation using model incubations, and investigate the distribution and contents of α-DCs in dairy products. From the heated lactose and lysine solution, four new α-DCs derivatives were isolated by column chromatography and preparative HPLC and identified as lactosone, 1-deoxylactosone (1-DL) and its epimer, and 1,5-dideoxylactoson-4-ene (1,5-DDLE) by MS and NMR analyses. 1-DL, 1-DL epimer, and 1,5-DDLE were specifically formed from Amadori compounds of lactose and could be indicators of lactose-associated Maillard reaction. These α-DCs were abundantly contained in thermally processed dairy products, especially infant formulas and whey protein, and affected by ingredients and manufacturing process.

Polyphenols as reactive carbonyl substances regulators: A comprehensive review of thermal processing hazards mitigation

Reactive carbonyl species (RCS) are a class of compounds with one or more C = O structures with highly reactive electrophilic properties. This comprehensive review delves into the multifaceted role of RCS in thermally processed foods, where they serve as both crucial intermediates in the development of food color and flavor, as well as precursors of potentially harmful compounds. By exploring the carbonyl pool concept, the impact of RCS equilibrium on the formation and reduction of hazardous substances such as acrylamide, hydroxymethylfurfural, advanced glycation end-products, and heterocyclic amines was elucidated. The review particularly emphasizes the regulatory effects of polyphenols on the carbonyl pool, highlighting their potential to reduce the levels of RCS and their associated hazards. Furthermore, the dual role of polyphenols in both mitigating and enhancing to the formation of RCS and their associated hazards was discussed. This review offers valuable insights into strategies for inhibiting RCS and their associated hazards.

Effects of saccharide type and extended heating on the Maillard reaction and physicochemical properties of high-solid gelatin gels

This research delves into the Maillard reaction (MR) in high-solid gelatin-saccharide mixtures consisting of 8% and 72% of allulose, fructose, or fructo-oligosaccharides, which were subjected to varied duration (0-60min) of thermal processing prior to gelation. Physicochemical properties of the gels, including color, chemical composition, protein crosslinking, mechanical strength, in-vitro digestibility and antioxidant activities, were characterized. At pH ∼5.5 and intermediate water activities (0.6-0.7), fast browning was observed through sugar degradation and sugar-amine interactions, which were intensified by prolonged heating. The MR reactivity of saccharides followed: AL > FRU > FOS. Characteristic products (MRPs, e.g., α-dicarbonyls, 5-hydroxymethylfurfural, and advanced glycation end products) were identified, with the spectra of MRPs varying significantly between monosaccharides and oligosaccharides. The MR-induced protein glycation and crosslinking exhibited certain negative impacts on the gel strength and in-vitro protein digestibility. Furthermore, all gelatin-saccharide mixtures exhibited augmented antioxidant properties, with the gelatin-AL mixtures displaying the highest free radical scavenging rates.

Formation of Chlorinated Carbohydrate Degradation Products and Amino Acids during Heating of Sucralose in Model Systems and Food

Sucralose is an artificial sweetener whose stability during the thermal treatment of food is controversially discussed. In the present work, sucralose was subjected to different kinds of heat treatment either as such, in the presence of protein, or as an ingredient of food. Compared with sucrose, sucralose showed remarkable instability and discoloration after heating at 85-90 °C for 1 h. A chlorinated furan-3-one and different chlorinated dicarbonyl compounds were identified by High-performance liquid chromatography-time-of-flight mass spectrometry (HPLC-TOF-MS) for the first time, indicating that both the 4-chlorogalactosyl residue and the 1,6-dichlorofructosyl residue give rise to novel chlorinated sugar degradation products. When sucralose was heated in the presence of protein, the formation of 3-chlorotyrosine was detected, indicating that sucralose can invoke chlorination of other biomolecules. The influence of the addition of sucralose (0.03-0.1%) to dough on pH value, color development, and HMF formation was tested in baking experiments (muffins, coconut macaroons, cookies). A significantly higher HMF concentration was observed in bakery products, including sucralose, and a chlorinated 1,2-dicarbonyl compound was detected qualitatively in baked cookies. This work shows that sucralose is not stable during baking processes at high temperatures and low moisture contents, thereby confirming recommendations from the German Institute of Risk Assessment not to use sucralose for baking.

An integrated proteomics and metabolomics analysis of methylglyoxal-induced neurotoxicity in a human neuroblastoma cell line

This study aimed to highlight the molecular and biochemical changes induced by methylglyoxal (MGO) exposure in SH-SY5Y human neuroblastoma cells, and to explore how these changes contribute to its neurotoxicity, utilizing an integrated proteomics and metabolomics approach. Using label-free quantitative nanoLC-MS/MS proteomics and targeted LC-TQ-MS/MS-based metabolomics, the results revealed that MGO exposure, particularly at cytotoxic levels, significantly altered the proteome and metabolome of SH-SY5Y cells. Analysis of proteomics data showed significant alterations in cellular functions including protein synthesis, cellular structural integrity, mitochondrial function, and oxidative stress responses. Analysis of metabolomics and integration of metabolomics and proteomics data highlighted significant changes in key metabolic pathways including arginine biosynthesis, glutathione metabolism, cysteine and methionine metabolism, and the tricarboxylic acid cycle. These results suggest that MGO exposure induced both toxic effects and adaptive responses in cells. MGO exposure led to increased endoplasmic reticulum stress, disruptions in cellular adhesion and extracellular matrix integrity, mitochondrial dysfunction, and amino acid metabolism disruption, contributing to cellular toxicity. Conversely, cells exhibited adaptive responses by upregulating protein synthesis, activating the Nrf2 pathway, and reprogramming metabolism to counteract dicarbonyl stress and maintain energy levels. Furthermore, a set of key proteins and metabolites associated with these changes were shown to exhibit a significant concentration-dependent decrease or increase in their expression levels with increasing MGO concentrations, suggesting their potential as biomarkers for MGO exposure. Taken together, these findings provide insight into the molecular mechanisms underlying MGO-induced neurotoxicity and potential targets for therapeutic intervention.

Synthetic routes to access dicarbonylated aryls and heteroaryls

1,2-Dicarbonyl compounds are privileged functionalities found in natural products, pharmaceuticals, bioactive molecules, and food items, and are important precursors in catalysis, asymmetric synthesis, polymer chemistry and synthesizing functionalized heterocycles. Herein, this comprehensive review focuses on various approaches for synthesizing 1,2-dicarbonylated aryls and heteroaryls in both intermolecular and intramolecular fashion, covering the dicarbonylation of indoles, imidazoheterocycles, indolizines, aminopyrazoles, pyrroloisoquinolines, coumarins, furan, anilines, phenols, anthranils, and benzil synthesis over the last decade (since 2015). Also, the present review highlights the scope and future perspectives of the approach.

Use of physiologically based kinetic modeling to predict neurotoxicity and genotoxicity of methylglyoxal in humans

This study aimed to evaluate human neurotoxicity and genotoxicity risks from dietary and endogenous methylglyoxal (MGO), utilizing physiologically based kinetic (PBK) modeling-facilitated reverse dosimetry as a new approach methodology (NAM) to extrapolate in vitro toxicity data to in vivo dose-response predictions. A human PBK model was defined based on a newly developed and evaluated mouse model enabling the translation of in vitro toxicity data for MGO from human stem cell-derived neurons and WM-266-4 melanoma cells into quantitative human in vivo toxicity data and subsequent risk assessment by the margin of exposure (MOE) approach. The results show that the MOEs resulting from daily dietary intake did not raise a concern for endpoints for neurotoxicity including mitochondrial function, cytotoxicity, and apoptosis, while those for DNA adduct formation could not exclude a concern over genotoxicity. Endogenous MGO formation, especially under diabetic conditions, resulted in MOEs that raised concern not only for genotoxicity but also for some of the neurotoxicity endpoints evaluated. Thus, the results also point to the importance of taking the endogenous levels into account in the risk assessment of MGO.

Absorption and intracellular accumulation of food-borne dicarbonyl precursors of advanced glycation end-product in a Caco-2 human cell transwell model

This study aimed to better understand whether and how the reactive 1,2-dicarbonyl precursors of advanced glycation end products (AGEs), glyoxal (GO) and methylglyoxal (MGO), cross the intestinal barrier by studying their transport in the in vitro Caco-2 transwell system. The results reveal that GO, MGO and Nε-(carboxymethyl)lysine (CML), the latter studied for comparison, are transported across the intestinal cell layer via both active and passive transport and accumulate in the cells, albeit all to a limited extent. Besides, the transport of the dicarbonyl compounds was only partially affected by the presence of amino acids and protein, suggesting that scavenging by a food matrix will not fully prevent their intestinal absorption. Our study provides new insights into the absorption of the two major food-borne dicarbonyl AGE precursors and provides evidence of their potential systemic bioavailability but also of factors limiting their contribution to the overall exposome.

Dietary glycation compounds - implications for human health

The term "glycation compounds" comprises a wide range of structurally diverse compounds that are formed endogenously and in food via the Maillard reaction, a chemical reaction between reducing sugars and amino acids. Glycation compounds produced endogenously are considered to contribute to a range of diseases. This has led to the hypothesis that glycation compounds present in food may also cause adverse effects and thus pose a nutritional risk to human health. In this work, the Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG) summarized data on formation, occurrence, exposure and toxicity of glycation compounds (Part A) and systematically assessed potential associations between dietary intake of defined glycation compounds and disease, including allergy, diabetes, cardiovascular and renal disease, gut/gastrotoxicity, brain/cognitive impairment and cancer (Part B). A systematic search in Pubmed (Medline), Scopus and Web of Science using a combination of keywords defining individual glycation compounds and relevant disease patterns linked to the subject area of food, nutrition and diet retrieved 253 original publications relevant to the research question. Of these, only 192 were found to comply with previously defined quality criteria and were thus considered suitable to assess potential health risks of dietary glycation compounds. For each adverse health effect considered in this assessment, however, only limited numbers of human, animal and in vitro studies were identified. While studies in humans were often limited due to small cohort size, short study duration, and confounders, experimental studies in animals that allow for controlled exposure to individual glycation compounds provided some evidence for impaired glucose tolerance, insulin resistance, cardiovascular effects and renal injury in response to oral exposure to dicarbonyl compounds, albeit at dose levels by far exceeding estimated human exposures. The overall database was generally inconsistent or inconclusive. Based on this systematic review, the SKLM concludes that there is at present no convincing evidence for a causal association between dietary intake of glycation compounds and adverse health effects.

Formation and Reduction of Toxic Compounds Derived from the Maillard Reaction During the Thermal Processing of Different Food Matrices

Advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), and polycyclic aromatic hydrocarbons (PAHs) are toxic substances that are produced in certain foods during thermal processing by using common high-temperature unit operations such as frying, baking, roasting, grill cooking, extrusion, among others. Understanding the formation pathways of these potential risk factors, which can cause cancer or contribute to the development of many chronic diseases in humans, is crucial for reducing their occurrence in thermally processed foods. During thermal processing, food rich in carbohydrates, proteins, and lipids undergoes a crucial Maillard reaction, leading to the production of highly active carbonyl compounds. These compounds then react with other substances to form harmful substances, which ultimately affect negatively the health of the human body. Although these toxic compounds differ in various forms of formation, they all partake in the common Maillard pathway. This review primarily summarizes the occurrence, formation pathways, and reduction measures of common toxic compounds during the thermal processing of food, based on independent studies for each specific contaminant in its corresponding food matrix. Finally, it provides several approaches for the simultaneous reduction of multiple toxic compounds.

Qualitative and Quantitative Profiling of Fructose Degradation Products Revealed the Formation of Thirteen Reactive Carbonyl Compounds and Higher Reactivity Compared to Glucose

Fructose occurs in foods and as a metabolite in vivo. It can be degraded, leading to the formation of reactive carbonyl compounds, which may influence food properties and have an impact on health. The present study performed an in-depth qualitative and quantitative profiling of fructose degradation products. Thus, the α-dicarbonyl compounds 3-deoxyglucosone, glucosone, methylglyoxal, glyoxal, hydroxypyruvaldehyde, threosone, 3-deoxythreosone, and 1-desoxypentosone and the monocarbonyl compounds formaldehyde, acetaldehyde, glycolaldehyde, glyceraldehyde, and dihydroxyacetone were detected in fructose solutions incubated at 37 °C. Quantitative profiling after 7 days revealed 4.6-271.6-fold higher yields of all degradation products from fructose compared to glucose. Except for 3-deoxyglucosone, the product formation appeared to be metal dependent, indicating oxidative pathways. CaCl2 and MgCl2 partially reduced fructose degradation. Due to its high reactivity compared to glucose, particularly toward metal-catalyzed pathways, fructose may be a strong contributor to sugar degradation and Maillard reaction in foods and in vivo.

Advances of nanoparticle derived from food in the control of α-dicarbonyl compounds-A review

α-Dicarbonyl compounds (α-DCs) are predominantly generated through the thermal processing of carbohydrate and protein-rich food. They are pivotal precursors to hazard formation, such as advanced glycation end products (AGEs), acrylamide, and furan. Their accumulation within the body will be genotoxicity and neurotoxicity. Recently, significant advancements have been made in nanotechnology, leading to the widespread utilization of nanomaterials as functional components in addressing the detrimental impact of α-DCs. This review focuses on the control of α-DCs through the utilization of nanoparticle-based functional factors, which were prepared by using edible components as resources. Four emerging nanoparticles are introduced including phenolic compounds-derived nanoparticle, plant-derived nanoparticle, active peptides-derived nanoparticle, and functional minerals-derived nanoparticle. The general control mechanisms as well as the recent evidence pertaining to the aforementioned aspects were also discussed, hoping to valuable helpful references for the development of innovative α-DCs scavengers and identifying the further scope of research.

A Ratiometric Molecularly Imprinted Sensor for Visual Detection and Removal of α-Dicarbonyl Compounds Based on Biomass Carbon Dot-Embedded Fluorescent Covalent Organic Frameworks

α-Dicarbonyl compounds (α-DCs) are important intermediate products during the thermal processing of foods and are closely related to the development of chronic diseases in the human body. However, there remains a significant gap in the availability of rapid detection methods for α-DCs. So, the ratiometric molecularly imprinted polymers (RCDs@GCOFs@MIPs) based on red-emitting biomass carbon dots (RCDs) and green-emitting fluorescent covalent organic frameworks (GCOFs) were constructed for the detection and removal of α-DCs in food processing. The ratiometric fluorescent sensors exhibited satisfactory detection and had good spiking recoveries in milk samples. And the excellent inhibition of pyrraline (PRL) by ratiometric fluorescent sensors was verified by simulating the milk pasteurization process. In addition, rapid onsite detection of α-DCs was achieved by recognizing the RGB value of the ratiometric fluorescence sensors via the smartphone. The ratiometric fluorescence sensors presented a new strategy for detecting and removing hazardous substances in food processing.

Dietary intake of dicarbonyl compounds and changes in body weight over time in a large cohort of European adults

Dicarbonyl compounds are highly reactive precursors of advanced glycation end products (AGE), produced endogenously, present in certain foods and formed during food processing. AGE contribute to the development of adverse metabolic outcomes, but health effects of dietary dicarbonyls are largely unexplored. We investigated associations between three dietary dicarbonyl compounds, methylglyoxal (MGO), glyoxal (GO) and 3-deoxyglucosone (3-DG), and body weight changes in European adults. Dicarbonyl intakes were estimated using food composition database from 263 095 European Prospective Investigation into Cancer and Nutrition-Physical Activity, Nutrition, Alcohol, Cessation of Smoking, Eating Out of Home in Relation to Anthropometry participants with two body weight assessments (median follow-up time = 5·4 years). Associations between dicarbonyls and 5-year body-weight changes were estimated using mixed linear regression models. Stratified analyses by sex, age and baseline BMI were performed. Risk of becoming overweight/obese was assessed using multivariable-adjusted logistic regression. MGO intake was associated with 5-year body-weight gain of 0·089 kg (per 1-sd increase, 95 % CI 0·072, 0·107). 3-DG was inversely associated with body-weight change (-0·076 kg, -0·094, -0·058). No significant association was observed for GO (0·018 kg, -0·002, 0·037). In stratified analyses, GO was associated with body-weight gain among women and older participants (above median of 52·4 years). MGO was associated with higher body-weight gain among older participants. 3-DG was inversely associated with body-weight gain among younger and normal-weight participants. MGO was associated with a higher risk of becoming overweight/obese, while inverse associations were observed for 3-DG. No associations were observed for GO with overweight/obesity. Dietary dicarbonyls are inconsistently associated with body weight change among European adults. Further research is needed to clarify the role of these food components in overweight and obesity, their underlying mechanisms and potential public health implications.

Proteomics-based identification of biomarkers reflecting endogenous and exogenous exposure to the advanced glycation end product precursor methylglyoxal in SH-SY5Y human neuroblastoma cells

Methylglyoxal (MGO), a highly reactive precursor of advanced glycation end products, is endogenously produced and prevalent in various food products. This study aimed to characterize protein modifications in SH-SY5Y human neuroblastoma cells induced by MGO and identify potential biomarkers for its exposure and toxicity. A shot-gun proteomic analysis was applied to characterize protein modifications in cells incubated with and without exogenous MGO. Seventy-seven proteins were identified as highly susceptible to MGO modification, among which eight, including vimentin and histone H2B type 2-F, showing concentration-dependent modifications by externally added MGO, were defined as biomarkers for exogenous MGO exposure. Remarkably, up to 10 modification sites were identified on vimentin. Myosin light polypeptide 6 emerged as a biomarker for MGO toxicity, with modifications exclusively observed under cytotoxic MGO levels. Additionally, proteins like serine/threonine-protein kinase SIK2 and calcyphosin, exhibiting comparable or even higher modification levels in control compared to exogenous MGO-treated cells, were defined as biomarkers for endogenous exposure. Bioinformatics analysis revealed that motor proteins, cytoskeleton components, and glycolysis proteins were overrepresented among those highly susceptible to MGO modification. These results identify biomarkers for both endogenous and exogenous MGO exposure and provide insights into the cellular effects of endogenously formed versus externally added MGO.

Determination of α-Dicarbonyl compounds in traditional Chinese herbal medicines

α-DCs (α-dicarbonyls) have been proven to be closely related to aging and the onset and development of many chronic diseases. The wide presence of this kind of components in various foods and beverages has been unambiguously determined, but their occurrence in various phytomedicines remains in obscurity. In this study, we established and evaluated an HPLC-UV method and used it to measure the contents of four α-DCs including 3-deoxyglucosone (3-DG), glyoxal (GO), methylglyoxal (MGO), and diacetyl (DA) in 35 Chinese herbs after they have been derivatized with 4-nitro-1,2-phenylenediamine. The results uncover that 3-DG is the major component among the α-DCs, being detectable in all the selected herbs in concentrations ranging from 22.80 μg/g in the seeds of Alpinia katsumadai to 7032.75 μg/g in the fruit of Siraitia grosuenorii. The contents of the other three compounds are much lower than those of 3-DG, with GO being up to 22.65 μg/g, MGO being up to 55.50 μg/g, and DA to 18.75 μg/g, respectively. The data show as well the contents of the total four α-DCs in the herbs are generally in a comparable level to those in various foods, implying that herb medicines may have potential risks on human heath in view of the α-DCs.

Berry anthocyanins prevent α-dicarbonyls and advanced glycation end product formation in phosphate-buffered saline-based model systems, cookie and ground pork

α-Dicarbonyls and advanced glycation end products (AGEs) are the heat-induced potential toxicants commonly found in thermally processed foods due to the Maillard reaction. Research has shown that both α-dicarbonyls and AGEs can cause oxidative stress and inflammation and have a positive link with several chronic diseases, such as diabetes. This study found that commonly consumed berry fruits exhibited excellent methylglyoxal (MGO)-trapping and antiglycative activities, positively associated with their total phenolic and flavonoid contents. Blackcurrant exhibited the strongest MGO-trapping and antiglycative activities among the tested berry fruits. In addition, we demonstrated that fortification with blackcurrant significantly reduced α-dicarbonyls and AGEs formation in the chocolate cookies and marinated ground pork. Delphinidin and cyanidin glycosides were identified as the primary bioactive compounds of blackcurrant that trapped MGO to form the corresponding mono- and di-MGO adducts. This study suggested that blackcurrant anthocyanins might serve as a novel additive to reduce the consumption of dietary reactive carbonyl species and AGEs from both animal- and plant-derived processed foods. PRACTICAL APPLICATION: The levels of α-dicarbonyls and advanced glycation end products in ground pork and cookies were significantly reduced when fortified with blackcurrant. The blackcurrant anthocyanins might be a novel agent inhibiting α-dicarbonyls and dietary advanced glycation end products formation in thermally processed foods.

Formation of Volatile Pyrazinones in the Asparagine Maillard Reaction Systems and Novel Pyrazinone Formation Pathways in the Amidated-Alanine Maillard Reaction Systems

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.

Changes in α-Dicarbonyl Compound Contents during Storage of Various Fruits and Juices

α-Dicarbonyl compounds (α-DCs) are commonly present in various foods. We conducted the investigation into concentration changes of α-DCs including 3-deoxyglucosone (3-DG), glyoxal (GO), and methylglyoxal (MGO) in fresh fruits and decapped commercial juices during storage at room temperature and 4 °C, as well as in homemade juices during storage at 4 °C. The studies indicate the presence of α-DCs in all samples. The initial contents of 3-DG in the commercial juices (6.74 to 65.61 μg/mL) are higher than those in the homemade ones (1.97 to 4.65 μg/mL) as well as fruits (1.58 to 3.33 μg/g). The initial concentrations of GO and MGO are normally less than 1 μg/mL in all samples. During storage, the α-DC levels in the fruits exhibit an initial increase followed by a subsequent decrease, whereas, in all juices, they tend to accumulate continuously over time. As expected, 4 °C storage reduces the increase rates of the α-DC concentrations in most samples. From the viewpoint of the α-DC contents, fruits and homemade juices should always be the first choice for daily intake of nutrients and commercial juices ought to be mostly avoided.

Association of four differently processed diets with plasma and urine advanced glycation end products and serum soluble receptor for advanced glycation end products concentration in healthy dogs

Advanced glycation end products (AGEs), formed via the Maillard reaction (MR) during processing of foods, have been implicated in inflammatory and degenerative diseases in human beings. Cellular damage is primarily caused by AGE binding with the receptor for AGEs (RAGE) on cell membranes. An isoform of RAGE, soluble RAGE (sRAGE), acts as a decoy receptor binding circulating AGEs preventing cellular activation. Pet food manufacturing involves processing methods similar to human food processing that may increase dietary AGEs (dAGEs). We hypothesized that diet, plasma and urine AGEs, and serum sRAGE concentrations would differ between thermally processed diets. This study examined the association of four differently processed diets: ultra-processed canned wet food (WF); ultra-processed dry food (DF); moderately processed air-dried food (ADF) and minimally processed mildly cooked food (MF) on total plasma levels of the AGEs, carboxymethyllysine (CML), carboxyethyllysine (CEL), methylglyoxal hydroimidazolone-1, glyoxal hydroimidazolone-1, argpyrimidine, urine CML, CEL and lysinoalanine, and serum sRAGE concentration. Ultra-high-performance liquid chromatography-tandem mass spectrometry was used to measure AGEs. sRAGE concentration was measured using a commercial canine-specific enzyme-linked immunosorbent assay kit. Total dAGEs (mg/100 kcal as fed) were higher in WF than in other diets. Plasma total AGEs (nM/50 μL) were significantly higher with WF, with no difference found between DF, ADF, and MF; however, ADF was significantly higher than MF. Urine CML (nmol AGEs/mmol creatinine) was significantly higher with DF than with WF and MF. There were no significant differences in total urine AGEs or serum sRAGE concentration between diets. In conclusion, different methods of processing pet foods are associated with varied quantities of AGEs influencing total plasma AGE concentration in healthy dogs. Serum sRAGE concentration did not vary across diets but differences in total AGE/sRAGE ratio were observed between MF and WF and, ADF and DF.

Possible interactions between selected food processing and medications

The impact of food processing on drug absorption, metabolism, and subsequent pharmacological activity is a pressing yet insufficiently explored area of research. Overlooking food-processing-drug interactions can significantly disrupt optimal clinical patient management. The challenges extend beyond merely considering the type and timing of food ingestion as to drug uptake; the specific food processing methods applied play a pivotal role. This study delves into both selected thermal and non-thermal food processing techniques, investigating their potential interference with the established pharmacokinetics of medications. Within the realm of thermal processing, conventional methods like deep fat frying, grilling, or barbecuing not only reduce the enteric absorption of drugs but also may give rise to side-products such as acrylamide, aldehydes, oxysterols, and oxyphytosterols. When produced in elevated quantities, these compounds exhibit enterotoxic and pro-inflammatory effects, potentially impacting the metabolism of various medications. Of note, a variety of thermal processing is frequently adopted during the preparation of diverse traditional herbal medicines. Conversely, circumventing high heat through innovative approaches (e.g., high-pressure processing, pulsed electric fields, plasma technology), opens new avenues to improve food quality, efficiency, bioavailability, and sustainability. However, it is crucial to exercise caution to prevent the excessive uptake of active compounds in specific patient categories. The potential interactions between food processing methods and their consequences, whether beneficial or adverse, on drug interactions can pose health hazards in certain cases. Recognizing this knowledge gap underscores the urgency for intensified and targeted scientific inquiry into the multitude of conceivable interactions among food composition, processing methods, and pharmaceutical agents. A thorough investigation into the underlying mechanisms is imperative. The complexity of this field requires substantial scrutiny and collaborative efforts across diverse domains, including medicine, pharmacology, nutrition, food science, food technology, and food engineering.

Glyoxal in Foods: Formation, Metabolism, Health Hazards, and Its Control Strategies

Glyoxal is a highly reactive aldehyde widely present in common diet and environment and inevitably generated through various metabolic pathways in vivo. Glyoxal is easily produced in diets high in carbohydrates and fats via the Maillard reaction, carbohydrate autoxidation, and lipid peroxidation, etc. This leads to dietary intake being a major source of exogenous exposure. Exposure to glyoxal has been positively associated with a number of metabolic diseases, such as diabetes mellitus, atherosclerosis, and Alzheimer's disease. It has been demonstrated that polyphenols, probiotics, hydrocolloids, and amino acids can reduce the content of glyoxal in foods via different mechanisms, thus reducing the risk of exogenous exposure to glyoxal and alleviating carbonyl stresses in the human body. This review discussed the formation and metabolism of glyoxal, its health hazards, and the strategies to reduce such health hazards. Future investigation of glyoxal from different perspectives is also discussed.

Clinical validation of electrochemical biosensor for the detection of methylglyoxal in subjects with type-2 diabetes mellitus

Methylglyoxal (MG), a highly reactive by-product of glycolysis, is involved in the formation of advanced glycation end-products (AGEs). Elevated levels of MG have been correlated with micro-and macro-angiopathic complications in diabetes, including neuropathy, kidney disease, retinopathy, and cardiovascular disease. Therefore, point-of-care devices for detecting MG may be of great use in the screening of diabetes complications. This study was designed to determine the utility of the developed electrochemical biosensor to measure the level of MG in human plasma from type-2 diabetes mellitus patients. Electrochemical studies were carried out with optimized experimental parameters using the modified Platinum-electrode. Subsequently, clinical studies using 350 blood plasma samples were conducted and the results were validated against the ELISA kit, Normal Glucose Tolerance (NGT), and glycosylated haemoglobin (HbA1c). The MG sensor exhibited a linear range of 1.0-7.5 μM concentration with a sensitivity of 1.02 mA µM-1, a limit of detection of 0.21 µM, a limit of quantification of 0.70 µM and a response time less than 10 s. The sensor showed 90% correlation with ELISA data. The developed biosensor showed a significant correlation with HbA1c and fasting plasma glucose suggesting that it can be used as a point-of-care device to screen for diabetes.

Contents of ɑ-dicarbonyl compounds in commercial black tea and affected by the processing

The species and contents of ɑ-dicarbonyls in commercial black tea were examined, along with the effects of the manufacturing process and drying temperature on the formation of ɑ-dicarbonyls. Ten ɑ-dicarbonyls were quantified in commercial and in-process black tea samples by using UPLC-MS/MS and their derived quinoxalines. The ɑ-dicarbonyls content in commercial black tea decreased significantly (p < 0.05) in the following order: 3-deoxyglucosone > glucosone > 3-deoxypentosone = threosone > galactosone ≥ methylglyoxal = glyoxal ≥ 3-deoxygalactosone = 3-deoxythreosone = diacetyl. Except for 3-deoxyglucosone and 3-deoxygalactosone, a further eight ɑ-dicarbonyls were identified in all manufacturing steps of black tea. Except for the drying step, the rolling and fermenting played important roles in the formation of ɑ-dicarbonyls. The total contents of ɑ-dicarbonyls in black tea infusion ranged from 16.48 to 75.32 μg/g based on our detected ten ɑ-dicarbonyls.

Women suffering from systemic lupus erythematosus are characterized by low blood levels of α-dicarbonyl compounds

Introduction

Systemic lupus erythematosus (SLE) is a chronic, autoimmune disease, often characterised by severe course and unclear etiopathogenesis. The reaction of protein glycoxidation, also known as glycation, may be linked to etiopathogenesis of SLE. Advanced glycation end-products (AGEs) exhibit cytotoxic properties, affect cellular signalling, impair functions of extracellular proteins, and may act as neoepitopes. Glucosone (GS), glyoxal (GO), and methylglyoxal (MGO) are examples of α-dicarbonyl compounds (α-DCs) partaking in glycoxidation. The study aimed to evaluate concentrations of these three compounds in blood serum of SLE patients, and to compare the results with healthy individuals.

Material and methods

31 women suffering from SLE and 26 healthy individuals were included in the study. High-performance liquid chromatography with fluorescence detection was applied to evaluate concentrations of α-DCs in their serum samples. Correlations between the results and parameters such as disease duration time, age, glomerular filtration rate (GFR), Systemic Lupus Erythematosus Disease Activity Index 2000 (SLEDAI-2K), and creatinine were analysed.

Results

The SLE patients exhibited lower concentrations of glucosone, glyoxal, and methylglyoxal than the control group. Analysis of correlations showed a difference between the examined groups.

Conclusions

In women suffering from SLE the course of α-DCs metabolism is altered. SLE patients are characterised by low serum levels of α-DCs. We hypothesise that either hindered proteasomal degradation or fast consumption of α-DCs in oxidative conditions may cause the observed low concentration of these compounds.

Comparison of the methylglyoxal scavenging effects of kaempferol and glutathione and the consequences for the toxicity of methylglyoxal in SH-SY5Y cells

This study aimed to characterize the methylglyoxal (MGO) scavenging capacity of glutathione (GSH) and kaempferol in more detail with special emphasis on the possible reversible nature of the adduct formation and their competition for MGO, and the safety consequences of their MGO-scavenging effects. GSH showed immediate and concentration-dependent MGO-scavenging effects, while the scavenging effects by kaempferol appeared concentration- but also time-dependent, with stable adducts formed over time. The GSH adduct gradually disappeared in a competition reaction with kaempferol, and kaempferol became the preferred scavenger over time. Furthermore, the scavenging of MGO by kaempferol provided better protection than GSH against extracellular MGO in SH-SY5Y cells. It is concluded that flavonoids like kaempferol provide better scavengers for food-borne MGO than thiol-based scavengers such as GSH, while, given the endogenous concentrations of both scavengers and the detoxification of the GSH-MGO adduct by the glyoxalase system, GSH will be dominant for intracellular MGO protection.

Influence of in vitro gastrointestinal digestion and colonic fermentation on carbonyl scavenging capacity of fiber-bound polyphenols from quinoa

Whole grain insoluble dietary fiber (IDF) is a good source of bound-form polyphenols. In the present study, insoluble dietary fiber rich in bound polyphenols (BP-IDF) from quinoa, rye and wheat was prepared. The carbonyl scavenging capacities of these three BP-IDFs and the effects of in vitro gastrointestinal (GI) digestion and colonic fermentation on their scavenging activities were studied. The results indicated that the fiber-bound polyphenols from quinoa showed the highest carbonyl scavenging capacity compared to those from rye and wheat. After colonic fermentation, more than 73% of the bound polyphenols were still retained in the fermented residues of the quinoa BP-IDF. The fiber-bound polyphenols in the GI-digested residues of quinoa retained considerable carbonyl scavenging activities. During the fermentation process, the residual fiber-bound polyphenols in the fermented residues still scavenged 35.8% to 45.2% of methylglyoxal, 19.3% to 25.4% of glyoxal, 50.7% to 60.5% of acrolein and 5.2% to 9.7% of malondialdehyde, showing a critical role in the scavenging of carbonyl compounds compared to the released and metabolized polyphenols. These findings confirm the capacity of fiber-bound polyphenols from three whole grains to scavenge carbonyls during in vitro digestion and fermentation processes, suggesting that they could be used as functional ingredients to maintain continuous defenses against carbonyls along the digestive tract.

Advanced glycation end product signaling and metabolic complications: Dietary approach

Advanced glycation end products (AGEs) are a heterogeneous collection of compounds formed during industrial processing and home cooking through a sequence of nonenzymatic glycation reactions. The modern western diet is full of heat-treated foods that contribute to AGE intake. Foods high in AGEs in the contemporary diet include processed cereal products. Due to industrialization and marketing strategies, restaurant meals are modified rather than being traditionally or conventionally cooked. Fried, grilled, baked, and boiled foods have the greatest AGE levels. Higher AGE-content foods include dry nuts, roasted walnuts, sunflower seeds, fried chicken, bacon, and beef. Animal proteins and processed plant foods contain furosine, acrylamide, heterocyclic amines, and 5-hydroxymethylfurfural. Furosine (2-furoil-methyl-lysine) is an amino acid found in cooked meat products and other processed foods. High concentrations of carboxymethyl-lysine, carboxyethyl-lysine, and methylglyoxal-O are found in heat-treated nonvegetarian foods, peanut butter, and cereal items. Increased plasma levels of AGEs, which are harmful chemicals that lead to age-related diseases and physiological aging, diabetes, and autoimmune/inflammatory rheumatic diseases such as systemic lupus erythematosus and rheumatoid arthritis. AGEs in the pathophysiology of metabolic diseases have been linked to individuals with diabetes mellitus who have peripheral nerves with high amounts of AGEs and diabetes has been linked to increased myelin glycation. Insulin resistance and hyperglycemia can impact numerous human tissues and organs, leading to long-term difficulties in a number of systems and organs, including the cardiovascular system. Plasma AGE levels are linked to all-cause mortality in individuals with diabetes who have fatal or nonfatal coronary artery disease, such as ventricular dysfunction. High levels of tissue AGEs are independently associated with cardiac systolic dysfunction in diabetic patients with heart failure compared with diabetic patients without heart failure. It is widely recognized that AGEs and oxidative stress play a key role in the cardiovascular complications of diabetes because they both influence and are impacted by oxidative stress. All chronic illnesses involve protein, lipid, or nucleic acid modifications including crosslinked and nondegradable aggregates known as AGEs. Endogenous AGE formation or dietary AGE uptake can result in additional protein modifications and stimulation of several inflammatory signaling pathways. Many of these systems, however, require additional explanation because they are not entirely obvious. This review summarizes the current evidence regarding dietary sources of AGEs and metabolism-related complications associated with AGEs.

Chaste honey in long term-storage: Occurrence and accumulation of Maillard reaction products, and safety assessment

Honey, a natural sweetener that can be stored long-term, is prone to Maillard reactions. Maillard reaction products (MRPs), such as 5-hydroxymethylfurfural (5-HMF), α-dicarbonyl compounds (α-DCs), and advanced glycation end products (AGEs), negatively affect human health. We analyzed MRP accumulation in chaste honey over four years. In the first year, α-DCs were dominant with total contents of 509.7 mg/kg. In the second year, Amadori compounds increased, accounting for the largest percentage. Their formation at the initial stage showed inhibition of the Maillard reaction over time. AGE contents were approximately 1.00 mg/kg over four years, which is negligible compared to other foods. Increased 5-HMF was significantly correlated with storage time (p < 0.01), making it a suitable indicator of honey quality. Due to the lack of MRP risk assessments, we compared our findings with daily intake of MRPs from other foods, and the levels of MRPs in honey over four years are acceptable.

Quantitation of α-Dicarbonyls, Lysine- and Arginine-Derived Advanced Glycation End Products, in Commercial Canned Meat and Seafood Products

Commercial sterilization is a thermal processing method commonly used in low-acid canned food products. Meanwhile, heat treatment can significantly promote advanced glycation end product (AGE) formation in foodstuffs. In this research, the validated analytical methods have been developed to quantitate both lysine- and arginine-derived AGEs and their precursors, α-dicarbonyls, in various types of commercial canned meat and seafood products. Methylglyoxal-hydroimidazolone 1 was the most abundant AGEs found in the canned food products, followed by Nε-(carboxyethyl)lysine, Nε-(carboxymethyl)lysine, and glyoxal-hydroimidazolone 1. Correlation analysis revealed that methylglyoxal and glyoxal were only positively associated with the corresponding arginine-derived AGEs, while their correlations with the corresponding lysine-derived AGEs were not significant. Importantly, we demonstrated for the first time that total sugar and carbohydrate contents might serve as the potential markers for the prediction of total AGEs in canned meats and seafoods. Altogether, this study provided a more complete view of AGEs' occurrence in commercial canned food products.

Rapid Characterization of Maillard Reaction Products in Heat-Treated Honey by Nanoelectrospray Ionization Mass Spectrometry

Amadori rearrangement products (ARPs) and α-dicarbonyl compounds (α-DCs) are critical intermediates in the Maillard chemistry. The screening of artificially heated honey (AH) is currently based on chromatography-mass spectrometry, which is commonly accompanied with the longer pretreatment and detection time. Here, low-abundance ARPs were detected directly in high-sugar environment by nanoelectrospray ionization mass spectrometry (nanoESI-MS) coupled with borosilicate glass capillaries (O-tips). When O-tips were replaced by borosilicate theta capillaries (θ-tips), the microdroplets allowed the derivatization of α-DCs to be accomplished on the millisecond timescale, rather than hours in conventional protocols. The results indicated that two ARPs and α-DCs of m/z 235 were significantly up-regulated in AH. Meanwhile, the straightforward differentiation between naturally matured honey (NH) and AH was achieved by nanoESI-MS fingerprints combined with multivariate analysis. The method may provide a rapid characterization of Maillard reaction products (MRPs), which exhibits the great application potential in other complex food matrix.

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

α-Dicarbonyl compounds (α-DCs) are readily produced during the heating and storage of foods, mainly through the Maillard reaction, caramelization, lipid-peroxidation, 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.

Effect of the simulated digestion process on the chlorogenic acid trapping activity against methylglyoxal

Chlorogenic acids are hydroxycinnamic derivatives widespread in food or food by-products, known for their antioxidant effects and ability to interfere with the formation of advanced glycation end products (AGEs). AGEs are potential glycotoxins involved in age-related disorders, such as diabetes, cardiovascular diseases, and neurological disorders. The ability of chlorogenic acids to inhibit AGE formation under physiological conditions needs further investigation other than the in vitro assays. Therefore, in this study, the capacity of 5-caffeoylquinic acid (5-CQA) to effectively trap methylglyoxal (MGO), an AGE precursor compound also present in daily consumed food, was investigated by evaluating 5-CQA and MGO metabolic fate when subjected to digestion. Two different in vitro digestion approaches (static based on the Infogest protocol and dynamic based on a novel millifluidic gastrointestinal model) were set up and the samples collected at different steps of the static and dynamic processes were analyzed by a validated RP-HPLC-DAD method. The obtained results indicated that the gastrointestinal process strongly affected the 5-CQA capacity to trap MGO and its resulting antiglycation activity. Therefore, preliminary investigation using advanced in vitro tests, particularly dynamic approaches, should always be performed to predict the effect of the digestion process on the potential bioactives present in food, food by-products, or plant extracts.

The Intake of Dicarbonyls and Advanced Glycation Endproducts as Part of the Habitual Diet Is Not Associated with Intestinal Inflammation in Inflammatory Bowel Disease and Irritable Bowel Syndrome Patients

A Western diet comprises high levels of dicarbonyls and advanced glycation endproducts (AGEs), which may contribute to flares and symptoms in inflammatory bowel disease (IBD) and irritable bowel syndrome (IBS). We therefore investigated the intake of dietary dicarbonyls and AGEs in IBD and IBS patients as part of the habitual diet, and their association with intestinal inflammation. Food frequency questionnaires from 238 IBD, 261 IBS as well as 195 healthy control (HC) subjects were used to calculate the intake of dicarbonyls methylglyoxal, glyoxal, and 3-deoxyglucosone, and of the AGEs Nε-(carboxymethyl)lysine, Nε-(1-carboxyethyl)lysine and methylglyoxal-derived hydroimidazolone-1. Intestinal inflammation was assessed using faecal calprotectin. The absolute dietary intake of all dicarbonyls and AGEs was higher in IBD and HC as compared to IBS (all p < 0.05). However, after energy-adjustment, only glyoxal was lower in IBD versus IBS and HC (p < 0.05). Faecal calprotectin was not significantly associated with dietary dicarbonyls and AGEs in either of the subgroups. The absolute intake of methylglyoxal was significantly higher in patients with low (<15 μg/g) compared to moderate calprotectin levels (15−<50 μg/g, p = 0.031). The concentrations of dietary dicarbonyls and AGEs generally present in the diet of Dutch patients with IBD or IBS are not associated with intestinal inflammation, although potential harmful effects might be counteracted by anti-inflammatory components in the food matrix.

Metabolization of the glycation compounds 3-deoxyglucosone and 5-hydroxymethylfurfural by Saccharomyces yeasts

The Maillard reaction products (MRPs) 3-deoxyglucosone (3-DG) and 5-hydroxymethylfurfural (HMF), which are formed during the thermal processing and storage of food, come into contact with technologically used yeasts during the fermentation of beer and wine. In order for the yeast cells to work efficiently, handling of the stress-inducing carbonyl compounds is essential. In the present study, the utilization of 3-DG and HMF by 13 Saccharomyces yeast strains (7 brewer’s yeast strains, 1 wine yeast strain, 6 yeast strains isolated from natural habitats) was investigated. All yeast strains studied were able to metabolize 3-DG and HMF. 3-DG is mainly reduced to 3-deoxyfructose (3-DF) and HMF is completely converted to 2,5-bishydroxymethylfuran (BHMF) and 5-formyl-2-furancarboxylic acid (FFCA). The ratio of conversion of HMF to BHMF and FFCA was found to be yeast strain-specific and no differences in the HMF stress tolerance of the yeast strains and species were observed. After incubation with 3-DG, varying amounts of intra- and extracellular 3-DF were found, pointing to a faster transport of 3-DG into the cells in the case of brewer’s yeast strains. Furthermore, the brewer’s yeast strains showed a significantly higher 3-DG stress resistance than the investigated yeast strains isolated from natural habitats. Thus, it can be shown for the first time that Saccharomyces yeast strains differ in their interaction of 3-DG induced carbonyl stress.

Graphical abstract

Evaluation of Fructo-, Inulin-, and Galacto-Oligosaccharides on the Maillard Reaction Products in Model Systems with Whey Protein

The present study aimed to investigate the effects of fructo-, inulin-, and galacto-oligosaccharides (FOS, IOS, and GOS) on forming the Maillard reaction products such as browning, α-dicarbonyl compounds, and advanced glycation end products (AGEs). The model solutions at pH 6.8 containing each carbohydrate (mono-, di-, and oligosaccharides) and whey protein were incubated at 50 °C for 8 weeks. In the IOS model, sugars of DP3 or larger were significantly decreased at 4 weeks, whereas at 6 weeks in the FOS model. The residual amount of GOS after 8 weeks was higher than FOS and IOS; however, a large amount of 3-deoxyglucosone was formed compared to the other models. N^ε-Carboxymethyllysine (CML) concentrations in oligosaccharide models were about half of those in monosaccharide and lactose models. The highest concentrations of glyoxal- and methylglyoxal-derived hydroimidazolones 3 (G-H3 and MG-H3) were observed in the IOS model, indicating the involvement of fructose units linked by β-2 → 1 bonds. G-H3 and MG-H3 quantification could be a useful indicator to reflect the modification of an arginine residue by fructose if used acid-hydrolysis for AGE analysis. CML, G-H3, and MG-H3 were considerably formed even in the FOS model, which has no reducing terminal site, suggesting that degradation products of oligosaccharides probably participated in the formation of AGEs.

Biochemical Reactions and Their Biological Contributions in Honey

Honey is known for its content of biomolecules, such as enzymes. The enzymes of honey originate from bees, plant nectars, secretions or excretions of plant-sucking insects, or from microorganisms such as yeasts. Honey can be characterized by enzyme-catalyzed and non-enzymatic reactions. Notable examples of enzyme-catalyzed reactions are the production of hydrogen peroxide through glucose oxidase activity and the conversion of hydrogen peroxide to water and oxygen by catalase enzymes. Production of hydroxymethylfurfural (HMF) from glucose or fructose is an example of non-enzymatic reactions in honey.

Focus on the Contribution of Oxidative Stress in Skin Aging

Skin aging is one of the most evident signs of human aging. Modification of the skin during the life span is characterized by fine lines and wrinkling, loss of elasticity and volume, laxity, rough-textured appearance, and pallor. In contrast, photoaged skin is associated with uneven pigmentation (age spot) and is markedly wrinkled. At the cellular and molecular level, it consists of multiple interconnected processes based on biochemical reactions, genetic programs, and occurrence of external stimulation. The principal cellular perturbation in the skin driving senescence is the alteration of oxidative balance. In chronological aging, reactive oxygen species (ROS) are produced mainly through cellular oxidative metabolism during adenosine triphosphate (ATP) generation from glucose and mitochondrial dysfunction, whereas in extrinsic aging, loss of redox equilibrium is caused by environmental factors, such as ultraviolet radiation, pollution, cigarette smoking, and inadequate nutrition. During the aging process, oxidative stress is attributed to both augmented ROS production and reduced levels of enzymatic and non-enzymatic protectors. Apart from the evident appearance of structural change, throughout aging, the skin gradually loses its natural functional characteristics and regenerative potential. With aging, the skin immune system also undergoes functional senescence manifested as a reduced ability to counteract infections and augmented frequency of autoimmune and neoplastic diseases. This review proposes an update on the role of oxidative stress in the appearance of the clinical manifestation of skin aging, as well as of the molecular mechanisms that underline this natural phenomenon sometimes accelerated by external factors.

In Vitro Reactivity of the Glucose Degradation Product 3,4-Dideoxyglucosone-3-ene (3,4-DGE) towards Abundant Components of the Human Blood Circulatory System

3,4-Dideoxyglucosone-3-ene (3,4-DGE) is a glucose degradation product present in processed foods and medicinal products. Additionally, its constant formation from 3-deoxyglucosone in plasma has been suggested. Due to its α,β-unsaturated dicarbonyl moiety, 3,4-DGE is highly reactive and has shown harmful effects in vitro. Here, we investigated the impact of major components of the human blood circulatory system on 3,4-DGE in vitro. Under physiological conditions, plasma concentrations of human serum albumin (HSA) reacted efficiently with 3,4-DGE, resulting in only 8.5% of the initial 3,4-DGE concentration after seven hours (vs. 83.4% without HSA, p < 0.001). Thereby, accessible thiol groups were reduced from 0.121 to 0.064 mol/mol HSA, whereas ketoprofen binding and esterase-like activity of HSA were not affected. Plasma concentrations of glutathione (GSH) reacted immediately and completely with 3,4-DGE, leading to two stereoisomeric adducts. Plasma concentrations of immunoglobulin G (IgG) bound to 3,4-DGE to a lower extent, resulting in 62.6% 3,4-DGE after seven hours (vs. 82.2% in the control, p < 0.01). Immobilized human collagen type IV did not alter 3,4-DGE concentrations. The results indicated that particularly HSA, GSH, and IgG readily scavenge 3,4-DGE after its appearance in the blood stream, which may be associated with a reduced antioxidative and cytoprotective activity for the living cells and, thus, the human organism by blocking free thiol groups.