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Wu Y, Liu C, Yao H, He S, Zhao L, Zeng X. A fluorescent probe for progressive tracking glyoxal and sulfite and its application in food analysis and biological imaging. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2025; 339:126290. [PMID: 40294572 DOI: 10.1016/j.saa.2025.126290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2025] [Revised: 04/02/2025] [Accepted: 04/23/2025] [Indexed: 04/30/2025]
Abstract
In this work, a mitochondrial-targeted fluorescent probe (AATC) for the progressive detection of glyoxal and SO32-via the formation of a dihydroquinoxaline derivative with glyoxal was developed. The probe exhibited a robust "turn-on" fluorescence response toward glyoxal with high selectivity and sensitivity (0.25 μM) in aqueous solution, and showed potential applications in real samples with high recoveries ranging from 98.12 % to 100.88 %. Furthermore, the probe can monitor both endogenous and exogenous glyoxal, as well as dynamic fluctuations in glyoxal levels during glycolysis and carbonyl stress processes stimulated by acrolein. Importantly, through a red-shifted fluorescence decrease change elicited by the addition reaction on the imine bond of the formed dihydroquinoxaline derivative, the product of the probe with glyoxal can serve as a secondary sensor for sulfite detection, demonstrating effective monitoring capabilities in both aqueous environments and cellular systems.
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Affiliation(s)
- Yuanyuan Wu
- Tianjin Key Laboratory for Photoelectric Materials and Devices, and Key Laboratory of Display Materials & Photoelectric Devices, Ministry of Education, School of Materials Science & Engineering, Tianjin University of Technology, Tianjin 300384, China
| | - Chang Liu
- Tianjin Key Laboratory for Photoelectric Materials and Devices, and Key Laboratory of Display Materials & Photoelectric Devices, Ministry of Education, School of Materials Science & Engineering, Tianjin University of Technology, Tianjin 300384, China.
| | - Huirong Yao
- Tianjin Key Laboratory for Photoelectric Materials and Devices, and Key Laboratory of Display Materials & Photoelectric Devices, Ministry of Education, School of Materials Science & Engineering, Tianjin University of Technology, Tianjin 300384, China
| | - Song He
- Tianjin Key Laboratory for Photoelectric Materials and Devices, and Key Laboratory of Display Materials & Photoelectric Devices, Ministry of Education, School of Materials Science & Engineering, Tianjin University of Technology, Tianjin 300384, China
| | - Liancheng Zhao
- School of Materials Science and Engineering, Harbin Institute of Technology, Harbin 150001, China
| | - Xianshun Zeng
- Tianjin Key Laboratory for Photoelectric Materials and Devices, and Key Laboratory of Display Materials & Photoelectric Devices, Ministry of Education, School of Materials Science & Engineering, Tianjin University of Technology, Tianjin 300384, China.
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2
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Kopera M, Adamkiewicz M, Pieniazek A. Effect of Glyoxal on Plasma Membrane and Cytosolic Proteins of Erythrocytes. Int J Mol Sci 2025; 26:4328. [PMID: 40362565 PMCID: PMC12072774 DOI: 10.3390/ijms26094328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2025] [Revised: 04/28/2025] [Accepted: 04/29/2025] [Indexed: 05/15/2025] Open
Abstract
Glyoxal (GO) is a reactive dicarbonyl derived endogenously from sugars and other metabolic reactions within cells. Numerous exogenous sources of this compound include tobacco smoking, air pollution, and food processing. GO is toxic to cells mainly due to its high levels and reactivity towards proteins, lipids, and nucleic acids. We speculate that glyoxal could be involved in erythrocyte protein damage and lead to cell dysfunction. The osmotic fragility and level of amino and carbonyl groups of membrane proteins of erythrocytes incubated for 24 h with GO were identified. The amount of thiol, amino, and carbonyl groups was also measured in hemolysate proteins after erythrocyte treatment with GO. In hemolysate, the level of glutathione, non-enzymatic antioxidant capacity (NEAC), TBARS, and activity of antioxidant enzymes was also determined. The study's results indicated that GO increases erythrocyte osmotic sensitivity, alters the levels of glutathione and free functional groups in hemolysate proteins, and modifies the activity of antioxidant enzymes. Our findings indicate that GO is a highly toxic compound to human erythrocytes. Glyoxal at concentrations above 5 mM can cause functional changes in erythrocyte proteins and disrupt the oxidoreductive balance in cells.
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Affiliation(s)
- Michal Kopera
- Department of Oncobiology and Epigenetics, Faculty of Biology and Environmental Protection, University of Lodz, Pomorska 141/143 Str., 90-236 Lodz, Poland; (M.K.); (M.A.)
- Doctoral School of Exact and Natural Sciences, University of Lodz, 21/23 Jana Matejki Str., 90-236 Lodz, Poland
| | - Malgorzata Adamkiewicz
- Department of Oncobiology and Epigenetics, Faculty of Biology and Environmental Protection, University of Lodz, Pomorska 141/143 Str., 90-236 Lodz, Poland; (M.K.); (M.A.)
| | - Anna Pieniazek
- Department of Oncobiology and Epigenetics, Faculty of Biology and Environmental Protection, University of Lodz, Pomorska 141/143 Str., 90-236 Lodz, Poland; (M.K.); (M.A.)
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3
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Secco F, Le Roux E, Bosc V, Rega B. Monitoring furanic and dicarbonyl compounds in pea-based and wheat-based sponge cakes during in vitro digestion. Food Res Int 2025; 208:116099. [PMID: 40263881 DOI: 10.1016/j.foodres.2025.116099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2024] [Revised: 02/04/2025] [Accepted: 02/22/2025] [Indexed: 04/24/2025]
Abstract
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.
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Affiliation(s)
- Federica Secco
- Univ. Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
| | - Even Le Roux
- Univ. Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
| | - Véronique Bosc
- Univ. Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
| | - Barbara Rega
- Univ. Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
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4
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Xu J, Zhang Y, Hu Z, Du Z, Xie B, Hu C, Liu J, Zhu Q. Inhibition of Glyoxal-Induced Protein Glycation by Quercetin in a Simulated Dairy System. J Food Sci 2025; 90:e70252. [PMID: 40331742 DOI: 10.1111/1750-3841.70252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2025] [Revised: 04/03/2025] [Accepted: 04/21/2025] [Indexed: 05/08/2025]
Abstract
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.
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Affiliation(s)
- Jun Xu
- School of Advanced Materials & Engineering, Jiaxing Nanhu University, Jiaxing, China
| | - Yanming Zhang
- School of Advanced Materials & Engineering, Jiaxing Nanhu University, Jiaxing, China
| | - Zhangjie Hu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou, China
| | - Zhongxu Du
- School of Advanced Materials & Engineering, Jiaxing Nanhu University, Jiaxing, China
| | - Binghua Xie
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou, China
| | - Changwei Hu
- College of Biological, Chemical Science and Engineering, Jiaxing University, Jiaxing, China
| | - Juan Liu
- College of Biological, Chemical Science and Engineering, Jiaxing University, Jiaxing, China
| | - Qin Zhu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou, China
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Zhang M, Li H, Liu F, Ou S, Liu P, Zheng J. Enhancement of antioxidant, carbonyl scavenging and anti-glycation activities of polysaccharide-based hydrocolloids by covalent grafting with gallic acid. Int J Biol Macromol 2025; 307:141855. [PMID: 40058420 DOI: 10.1016/j.ijbiomac.2025.141855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2024] [Revised: 02/23/2025] [Accepted: 03/06/2025] [Indexed: 05/07/2025]
Abstract
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.
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Affiliation(s)
- Mianzhang Zhang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Hongliang Li
- Guangzhou Wobang Biological Technology Co., Ltd, Guangzhou 510660, China
| | - Fu Liu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Pengzhan Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
| | - Jie Zheng
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong-Hong Kong Joint Innovation Platform of Baked Food Safety, Guangzhou 510632, China.
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6
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Wu Y, Liu C, Yao H, He S, Zhao L, Zeng X. Investigation of the factors influencing the selectivity and response times of glyoxal-selective probes. Org Biomol Chem 2025. [PMID: 40298951 DOI: 10.1039/d5ob00366k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/30/2025]
Abstract
In this work, four o-phenylenediamine-conjugated fluorescent probes 1-4 with different substituents on the amino group have been designed and prepared to investigate the factors influencing the selectivity and response times of the probes toward glyoxal (GO). The introduced substituted groups, including n-propyl, iso-propyl, tert-butyl, and phenyl, 1-4 displayed sufficient selectivity toward GO. Due to the fact that GO normally exists in a hydrated state in aqueous media, the reaction rates between 1-4 and GO exhibited significant deviation from the steric hindrance effects of most organic reactions. Compounds 3 and 4 with bulky substituted groups presented faster reaction rates with GO than those of compounds 1-2. To further elucidate the properties of these compounds, we selected compound 3 as the representative compound, because of its best selectivity and fast response time, for detailed investigation of the recognition behaviors both in aqueous solution and in living cells. Probe 3 exhibited high selectivity and high sensitivity toward GO with a large Stokes shift (>100 nm), making it highly suitable for in vivo imaging research.
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Affiliation(s)
- Yuanyuan Wu
- Tianjin Key Laboratory for Photoelectric Materials and Devices, School of Materials Science & Engineering, Tianjin University of Technology, Tianjin 300384, China.
- Key Laboratory of Display Materials and Photoelectric Devices, Ministry of Education, School of Materials Science & Engineering, Tianjin University of Technology, Tianjin, 300384, China
| | - Chang Liu
- Tianjin Key Laboratory for Photoelectric Materials and Devices, School of Materials Science & Engineering, Tianjin University of Technology, Tianjin 300384, China.
- Key Laboratory of Display Materials and Photoelectric Devices, Ministry of Education, School of Materials Science & Engineering, Tianjin University of Technology, Tianjin, 300384, China
| | - Huirong Yao
- Tianjin Key Laboratory for Photoelectric Materials and Devices, School of Materials Science & Engineering, Tianjin University of Technology, Tianjin 300384, China.
- Key Laboratory of Display Materials and Photoelectric Devices, Ministry of Education, School of Materials Science & Engineering, Tianjin University of Technology, Tianjin, 300384, China
| | - Song He
- Tianjin Key Laboratory for Photoelectric Materials and Devices, School of Materials Science & Engineering, Tianjin University of Technology, Tianjin 300384, China.
- Key Laboratory of Display Materials and Photoelectric Devices, Ministry of Education, School of Materials Science & Engineering, Tianjin University of Technology, Tianjin, 300384, China
| | - Liancheng Zhao
- School of Materials Science and Engineering, Institute of Information Functional Materials& Devices, Harbin Institute of Technology, Harbin, 150001, China
| | - Xianshun Zeng
- Tianjin Key Laboratory for Photoelectric Materials and Devices, School of Materials Science & Engineering, Tianjin University of Technology, Tianjin 300384, China.
- Key Laboratory of Display Materials and Photoelectric Devices, Ministry of Education, School of Materials Science & Engineering, Tianjin University of Technology, Tianjin, 300384, China
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Peng X, Hu H, Liu Y, Li J, Huang Y, Wang H, Wang Z, Wang Y. In Vitro Digestion Patterns of Advanced Glycation End Products and α-Dicarbonyls in Biscuits and the Modulatory Effects of Ferulic Acid and Epicatechin. Foods 2025; 14:1429. [PMID: 40282829 PMCID: PMC12027215 DOI: 10.3390/foods14081429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2025] [Revised: 03/26/2025] [Accepted: 04/03/2025] [Indexed: 04/29/2025] Open
Abstract
The dietary intake amount of processing contaminants does not reflect their actual exposure risk due to interactions with the food matrix during gastrointestinal processes, which significantly modulate their bioaccessibility. This study systematically investigated the in vitro digestion patterns of advanced glycation end products (AGEs) and α-dicarbonyl compounds (α-DCs) in biscuits and the modulatory effects of ferulic acid and epicatechin. The results demonstrated that more than 80% of AGEs and α-DCs were present in the bioaccessible fraction of the samples after intestinal digestion. Ferulic acid (FA, 0.05%, w/w) significantly increased the AGEs content in the bioaccessible fraction after intestinal digestion compared to control samples. Conversely, FA at 0.2% and 0.5%, as well as epicatechin (EC) at 0.05%, significantly reduced the glyoxal and 3-deoxyglucosone levels during oral digestion and significantly increased these contaminants contents after gastric digestion. The higher the concentration of EC, the lower the level of methylglyoxal during oral and gastric digestion. In addition, we identified the adducts of FA with lysine and the adducts of EC with Nε-Carboxymethyl-lysine using LC-QTOF-MS, demonstrating the reactivity between polyphenols, amino acids and contaminants. This study provides guidance and suggestions for mitigating dietary exposure to AGEs and α-DCs.
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Affiliation(s)
| | | | | | | | | | | | | | - Yuting Wang
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; (X.P.); (H.H.); (Y.L.); (J.L.); (Y.H.); (H.W.); (Z.W.)
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8
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Li LF, Wang MD, Zhang CY, Jin MY, Chen HL, Luo H, Hou TY, Zhang ZJ, Li H. Influence of hydroxyl substitution on the inhibition of flavonoids in advanced glycation end-products formation in glucose-lysine-arginine Maillard reaction models. Food Res Int 2025; 207:116068. [PMID: 40086959 DOI: 10.1016/j.foodres.2025.116068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2024] [Revised: 02/11/2025] [Accepted: 02/22/2025] [Indexed: 03/16/2025]
Abstract
Advanced glycation end products (AGEs) generated from the Maillard reaction (MR) during food processing in the human physiological environment, have been proven to be significantly associated with various chronic metabolic diseases. In this study, 18 flavonoids were investigated to study their effects on AGEs formation during MR within a glucose-lysine-arginine model system. Five AGEs- Nε-carboxymethyl-lysine (CML), Nε-carboxyethyl-lysine (CEL), pyrraline, pentosidine, and argpyrimidine-were determined by high-performance liquid chromatography-mass spectrometry, with inhibitory rates ranging between 0 % and 71.35 %. Isorhamnetin and naringenin exhibited the strongest inhibitory effect on the formation of CML and CEL, respectively, whereas myricetin exhibited the strongest inhibitory effect on pyrraline, pentosidine, and argpyrimidine formation. In addition, each flavonoid was reacted with glyoxal (GO) and methylglyoxal (MGO) to investigate their trapping activities and adducts. The results showed that the 18 flavonoids could effectively clear GO and MGO, with clearance rates of 1.03 %-71.42 % and 0.93 %-69.37 % for GO and MGO, respectively. Six flavonoids-chrysin, naringenin, apigenin, luteolin, diosmetin, and kaempferol-could form adduct products with mono-/di-MGO, with flavonoid to mono-/di-MGO adduct ratios of approximately 6:1, 2:1, 8:1, 23:1, 10:1, and 3:1, respectively. The number and site of phenolic hydroxyl groups, as well as methoxy substitution on the B-ring in flavonoids, had little effect, but phenolic hydroxyl groups at the C-3 position in the C-ring impeded adduct formation. The flavonoids lowered the degradation of glucose itself, and decreased ammonia-induced degradation and Amadori rearrangement product oxidation due to their antioxidant activities, and they trapped the reactive 1,2-di‑carbonyl species via nucleophilic addition reaction to form AGEs.
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Affiliation(s)
- Li-Feng Li
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - Meng-Di Wang
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - Chen-Yang Zhang
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - Meng-Yao Jin
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - Hua-Lei Chen
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Huan Luo
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - Tian-Yu Hou
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - Zhi-Jun Zhang
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - He Li
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China.
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Chen P, Wang L, Wang X, Sun J, Miao F, Wang Z, Yang F, Xiang M, Gu M, Li S, Zhang J, Yuan P, Lu X, Zhang ZM, Gao L, Yao SQ. Cell-Active, Arginine-Targeting Irreversible Covalent Inhibitors for Non-Kinases and Kinases. Angew Chem Int Ed Engl 2025; 64:e202422372. [PMID: 39778034 DOI: 10.1002/anie.202422372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2024] [Revised: 12/31/2024] [Accepted: 01/08/2025] [Indexed: 01/11/2025]
Abstract
Targeted covalent inhibitors (TCIs) play an essential role in the fields of kinase research and drug discovery. TCI strategies to target more common amino acid side-chains have yet to be demonstrated. Targeting other amino acids would also expand the pharmaceutical industry's toolbox for targeting other tough-to-drug proteins. We report herein a glyoxal-based, arginine-reactive strategy to generate potent and selective small-molecule TCIs of Mcl-1 (an important anti-apoptotic protein) by selectively targeting the conserved arginine (R263) in the protein. We further validated the generality of this strategy by developing glyoxal-based, irreversible covalent inhibitors of AURKA (a cancer-related kinase) that showed exclusive reactivity with a solvent-exposed arginine (R220) of this enzyme. We showed the resulting compounds were potent, selective and cell-active, capable of covalently engaging endogenous AURKA in MV-4-11 cells with long residence time. Finally, we showed the potential application of glyoxal-based TCIs in targeting an acquired drug-resistance mutant of ALK kinase (G1202R).
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Affiliation(s)
- Peng Chen
- Department of Chemistry, National University of Singapore, Singapore, 117543, Singapore
- School of Pharmaceutical Sciences (Shenzhen), Shenzhen Campus of Sun Yat-sen University, Shenzhen, 518107, China
| | - Lu Wang
- School of Pharmacy, Jinan University, 601 Huangpu Avenue West, Guangzhou, 510632, China
| | - Xuan Wang
- Department of Chemistry, National University of Singapore, Singapore, 117543, Singapore
- Guangdong Second Provincial General Hospital, Postdoctoral Research Station of Traditional Chinese Medicine, School of Pharmacy, Jinan University
| | - Jie Sun
- School of Pharmaceutical Sciences (Shenzhen), Shenzhen Campus of Sun Yat-sen University, Shenzhen, 518107, China
- Department of Pharmacy, Linyi People's Hospital, Linyi, 276000, China
| | - Fengfei Miao
- Department of Chemistry, National University of Singapore, Singapore, 117543, Singapore
| | - Zuqin Wang
- State Key Laboratory of Bioactive Molecules and Druggability Assessment, International Cooperative Laboratory of Traditional Chinese Medicine Modernization and Innovative Drug Discovery of Chinese Ministry of Education, School of Pharmacy, Jinan University, #855 Xingye Avenue, Guangzhou, 510632, China
| | - Fang Yang
- State Key Laboratory of Bioactive Molecules and Druggability Assessment, International Cooperative Laboratory of Traditional Chinese Medicine Modernization and Innovative Drug Discovery of Chinese Ministry of Education, School of Pharmacy, Jinan University, #855 Xingye Avenue, Guangzhou, 510632, China
| | - Menghua Xiang
- School of Pharmaceutical Sciences (Shenzhen), Shenzhen Campus of Sun Yat-sen University, Shenzhen, 518107, China
| | - Mingxi Gu
- School of Pharmaceutical Sciences (Shenzhen), Shenzhen Campus of Sun Yat-sen University, Shenzhen, 518107, China
| | - Shengrong Li
- State Key Laboratory of Bioactive Molecules and Druggability Assessment, International Cooperative Laboratory of Traditional Chinese Medicine Modernization and Innovative Drug Discovery of Chinese Ministry of Education, School of Pharmacy, Jinan University, #855 Xingye Avenue, Guangzhou, 510632, China
| | - Jianzhong Zhang
- School of Pharmaceutical Sciences (Shenzhen), Shenzhen Campus of Sun Yat-sen University, Shenzhen, 518107, China
| | - Peiyan Yuan
- School of Pharmaceutical Sciences (Shenzhen), Shenzhen Campus of Sun Yat-sen University, Shenzhen, 518107, China
| | - Xiaoyun Lu
- State Key Laboratory of Bioactive Molecules and Druggability Assessment, International Cooperative Laboratory of Traditional Chinese Medicine Modernization and Innovative Drug Discovery of Chinese Ministry of Education, School of Pharmacy, Jinan University, #855 Xingye Avenue, Guangzhou, 510632, China
| | - Zhi-Min Zhang
- School of Pharmacy, Jinan University, 601 Huangpu Avenue West, Guangzhou, 510632, China
| | - Liqian Gao
- School of Pharmaceutical Sciences (Shenzhen), Shenzhen Campus of Sun Yat-sen University, Shenzhen, 518107, China
| | - Shao Q Yao
- Department of Chemistry, National University of Singapore, Singapore, 117543, Singapore
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10
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Jiang Q, Hu X, Tu Z, Wen P, Hu Y, Zhang S, Wang H, Xie Z. Mechanism studies of gliadin-glucose glycation reaction and products formation by heat treatment with different conduction modes. Food Chem 2025; 465:142114. [PMID: 39586198 DOI: 10.1016/j.foodchem.2024.142114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2024] [Revised: 11/14/2024] [Accepted: 11/15/2024] [Indexed: 11/27/2024]
Abstract
Heat treatments induce protein-reducing sugar glycation reactions easily, leading to protein structural transformations and advanced glycation end products generation. In this study, effects of four heat conduction modes (air, contact, vapour and liquid-conduction) on the spatial conformation and glycation products of gliadin-glucose system were evaluated. The results showed that gliadin tertiary structure expanded and exposed more hydrophobic sites in vapour-conduction, resulting in more glycation sites. Conversely, air-conduction promoted the protein folded, causing a lighter glycation degree and lower glyoxal, methylglyoxal, acrylamide, 5-hydroxymethylfurfural and carboxymethyl lysine contents (following vapour-conduction > contact-conduction > liquid-conduction > air-conduction). The above phenomena were attributed to the different water content in the different conduction modes. Furthermore, the glycation sites identified in vapour-conduction and contact-conduction were approximately two-fold of that in air-conduction. Conclusively, gliadin-glucose systems subjected to air-conduction showed less glycated intensity and hazardous products.
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Affiliation(s)
- Qiannan Jiang
- National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450002, China; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Xiangfei Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Zongcai Tu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Nanchang 330052, China
| | - Pingwei Wen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Nanchang 330052, China; Chongqing Research Institute of Nanchang University, Chongqing 402660, China
| | - Yueming Hu
- National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450002, China; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun 331208, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Nanchang 330052, China; Chongqing Research Institute of Nanchang University, Chongqing 402660, China.
| | - Siqiong Zhang
- Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun 331208, China
| | - Hui Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Nanchang 330052, China
| | - Zuohua Xie
- Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun 331208, China.
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11
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Alcon E, Hidalgo FJ, Zamora R. Alkylresorcinols trap malondialdehyde in whole grain crackers. Food Chem 2025; 463:141128. [PMID: 39276546 DOI: 10.1016/j.foodchem.2024.141128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2024] [Revised: 08/18/2024] [Accepted: 09/02/2024] [Indexed: 09/17/2024]
Abstract
To study the alkylresorcinols ability to trap lipid oxidation products in foods, crackers were prepared with either whole grain rye, wheat, spelt, or oat flour, and either sunflower or linseed oil, and were stored for up to 36 days at room temperature. During storage, polyunsaturated fatty acyl chains degraded, malondialdehyde was produced, and alkylresorcinol content decreased. At the end of the storage, alkylresorcinol content in crackers was reduced by 61-78 % and a part of disappeared alkyresorcinols (3-8 %) appeared as malondialdehyde/alkylresorcinol adducts. Formed adducts were unambiguously identified by using synthesized and characterized (NMR, MS) labelled and unlabelled standards, and determined by LC-MS/MS. This ability of alkylresorcinols to trap malondialdehyde, and most likely other lipid oxidation products, might be playing a role in both the reduction of hazardous reactive carbonyls in whole grain foodstuffs and the observed flavor differences between whole and refined grain food products.
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Affiliation(s)
- Esmeralda Alcon
- Instituto de la Grasa, CSIC, Carretera de Utrera km 1, Campus Universitario - Edificio 46, 41013 Seville, Spain
| | - Francisco J Hidalgo
- Instituto de la Grasa, CSIC, Carretera de Utrera km 1, Campus Universitario - Edificio 46, 41013 Seville, Spain
| | - Rosario Zamora
- Instituto de la Grasa, CSIC, Carretera de Utrera km 1, Campus Universitario - Edificio 46, 41013 Seville, Spain.
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12
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Ma J, Shen Y, Yao H, Fan Q, Zhang W, Yan H. A novel method to enhance the efficiency of aldehyde tanning agents via collagen amination. Int J Biol Macromol 2025; 287:138564. [PMID: 39653204 DOI: 10.1016/j.ijbiomac.2024.138564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2024] [Revised: 12/05/2024] [Accepted: 12/06/2024] [Indexed: 12/16/2024]
Abstract
The utilization of chromium free tanning agents generates lots of pollutants such as chromium containing wastewater and sludge. Besides, trivalent chromium may be converted into carcinogenic hexavalent chromium under certain conditions, causing permanent harm to the human body. Therefore, the promotion of chromium free tanning technology is extremely significant. In this study, it reports a green strategy to build a novel tanning system via the amination of collagen fibers. Leather collagen was aminated by diethanolamine to improve the positive charge and number of amino groups. This allowed the regulation of functional groups in collagen fibers and enabled the high employment of aldehyde tanning agents. On this matter, experimental work combined with molecular dynamics simulation was used to investigate the enhancement mechanism of amination. Collagen fibers aminated by diethanolamine achieved better aldehyde tanning effect than untreated collagen fibers, such as a higher shrinkage temperature (87.5 °C), dyeing absorption (74.6 %), and lower free formaldehyde content (160.8 mg/kg). This work provided a novel strategy for the establishment of a green and efficient chromium free tanning system.
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Affiliation(s)
- Jianzhong Ma
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, Shaanxi, China; Xi'an Key Laboratory of Green Chemicals and Functional Materials, Shaanxi University of Science & Technology, Xi'an 710021, Shaanxi, China; National Demonstration Center for Experimental Light Chemistry Engineering Education, Shaanxi University of Science & Technology, Xi'an 710021, Shaanxi, China.
| | - Yiming Shen
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, Shaanxi, China; Xi'an Key Laboratory of Green Chemicals and Functional Materials, Shaanxi University of Science & Technology, Xi'an 710021, Shaanxi, China; National Demonstration Center for Experimental Light Chemistry Engineering Education, Shaanxi University of Science & Technology, Xi'an 710021, Shaanxi, China
| | - Han Yao
- National Demonstration Center for Experimental Light Chemistry Engineering Education, Shaanxi University of Science & Technology, Xi'an 710021, Shaanxi, China; College of Chemistry and Chemical Engineering, Shaanxi University of Science & Technology, Xi'an 710021, Shaanxi, China
| | - Qianqian Fan
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, Shaanxi, China; Xi'an Key Laboratory of Green Chemicals and Functional Materials, Shaanxi University of Science & Technology, Xi'an 710021, Shaanxi, China; National Demonstration Center for Experimental Light Chemistry Engineering Education, Shaanxi University of Science & Technology, Xi'an 710021, Shaanxi, China
| | - Wenbo Zhang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, Shaanxi, China; Xi'an Key Laboratory of Green Chemicals and Functional Materials, Shaanxi University of Science & Technology, Xi'an 710021, Shaanxi, China; National Demonstration Center for Experimental Light Chemistry Engineering Education, Shaanxi University of Science & Technology, Xi'an 710021, Shaanxi, China
| | - Hongxia Yan
- Key Laboratory of Special Functional and Smart Polymer Materials of Ministry of Industry and Information Technology, School of Chemistry and Chemical Engineering, Northwestern Polytechnical University, Xi'an 710129, China
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13
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Zhang P, Su J, Zhen H, Yu T, Wei L, Zheng M, Zeng C, Shu W. Recent design strategies and applications of small molecule fluorescent probes for food detection. Coord Chem Rev 2025; 522:216232. [DOI: 10.1016/j.ccr.2024.216232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2025]
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14
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Chen N, Xu X, Yang X, Hu X, Chen F, Zhu Y. Polyphenols as reactive carbonyl substances regulators: A comprehensive review of thermal processing hazards mitigation. Food Res Int 2025; 200:115515. [PMID: 39779146 DOI: 10.1016/j.foodres.2024.115515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2024] [Revised: 12/11/2024] [Accepted: 12/11/2024] [Indexed: 01/11/2025]
Abstract
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.
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Affiliation(s)
- Nuo Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Xinrui Xu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Xin Yang
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Yuchen Zhu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
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15
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Li Y, Wang Z, Wu J, Zheng J, Liu F, Ou J, Huang C, Ou S. Catalytic elevation effect of methylglyoxal on invertase and characterization of MGO modification products. Food Chem 2024; 460:140749. [PMID: 39142204 DOI: 10.1016/j.foodchem.2024.140749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 07/30/2024] [Accepted: 07/31/2024] [Indexed: 08/16/2024]
Abstract
Reactive carbonyl species can modify digestive enzymes upon intake due to their electrophilic nature. This study evaluated the effects of methylglyoxal (MGO), glyoxal, acrolein, and formaldehyde on invertase, an enzyme presents in digestive tract. Unexpectedly, MGO enhanced, rather than inhibited, invertase activity. Moreover, MGO counteracted the inhibitory effects of the other three carbonyls on invertase activity. Kinetic analyses revealed that 150 mmolLexp.-1 MGO resulted in a 2-fold increase in the Km and a 3.3-fold increase in Vmax, indicating that MGO increased the turnover rate of sucrose while reducing the substrate binding affinity of invertase. Additionally, MGO induced dynamic quenching of fluorescence, reduced free amino groups, increased hydrophobicity, the content of Amadori products, fluorescent and nonfluorescent AGEs, and amyloid fibrils of invertase. The specific modifications responsible for the elevated activity of MGO on invertase require further investigation.
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Affiliation(s)
- Yixin Li
- Department of Food and Engineering, Jinan University, Guangzhou 510632, China
| | - Zitong Wang
- Department of Food and Engineering, Jinan University, Guangzhou 510632, China
| | - Jiaqi Wu
- Department of Food and Engineering, Jinan University, Guangzhou 510632, China
| | - Jie Zheng
- Department of Food and Engineering, Jinan University, Guangzhou 510632, China
| | - Fu Liu
- Department of Food and Engineering, Jinan University, Guangzhou 510632, China
| | - Juanying Ou
- Department of Food and Engineering, Jinan University, Guangzhou 510632, China
| | - Caihuan Huang
- Department of Food and Engineering, Jinan University, Guangzhou 510632, China.
| | - Shiyi Ou
- Department of Food and Engineering, Jinan University, Guangzhou 510632, China; Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou 510632, China.
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16
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Du R, Liang Y, Si B, Chang C, Lu Y, Lv L. Capture of single or multiple reactive carbonyl species by mangiferin under high temperatures. Food Chem 2024; 460:140712. [PMID: 39121767 DOI: 10.1016/j.foodchem.2024.140712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 07/04/2024] [Accepted: 07/28/2024] [Indexed: 08/12/2024]
Abstract
Reactive carbonyl species (RCS), including acrolein (ACR), methylglyoxal (MGO), and glyoxal (GO), are typically generated in food processing and accumulate in the body for ages, triggering various chronic diseases. Here, we investigated the capture capability and reaction pathways of mangiferin one-to-one and one-to-many on RCS in high temperatures using UPLC-MS/MS. We found that mangiferin can capture ACR/MGO/GO to form their adducts, yet, the ability to capture RCS is arranged in different orders, with ACR > MGO > GO for a single RCS and MGO > ACR > GO for multiple RCS. After synthesizing and identifying the structures of the ACR- and MGO-adducts of MGF, our results indicated that MGF-ACR-MGO produced in the multiple-RCS-MGF system was formed by capturing MGO through MGF-ACR rather than through MGF-MGO capturing ACR, which resulting in higher inhibitory activity of MGF against MGO than against ACR. Then, the capture ability and path of MGF on RCS were verified in the coffee-leaves tea and cake.
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Affiliation(s)
- Ruoying Du
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2(#) Xuelin Road, Nanjing, 210023, PR China
| | - Yu Liang
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2(#) Xuelin Road, Nanjing, 210023, PR China
| | - Bo Si
- National Liquor Product Quality Supervision and Inspection Center, Suqian Product Quality Supervision & Inspection Institute, 889(#) Fazhan Road, Suqian, 223,800, PR China
| | - Chun Chang
- National Liquor Product Quality Supervision and Inspection Center, Suqian Product Quality Supervision & Inspection Institute, 889(#) Fazhan Road, Suqian, 223,800, PR China
| | - Yonglin Lu
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2(#) Xuelin Road, Nanjing, 210023, PR China
| | - Lishuang Lv
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2(#) Xuelin Road, Nanjing, 210023, PR China..
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17
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Wei X, Liu L, Zhang J, Kou Y, Du Y, Kong M, Xie J, Shen M. Evaluation of potentially harmful Maillard reaction products in different types of commercial formulae. Food Chem 2024; 456:139965. [PMID: 38852460 DOI: 10.1016/j.foodchem.2024.139965] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Revised: 05/29/2024] [Accepted: 06/02/2024] [Indexed: 06/11/2024]
Abstract
Pasteurisation and spray drying are critical steps to ensure the safety and shelf-life of formulae, but these treatments also induce formation of some potentially harmful Maillard reaction products. In this study, the occurrence of potentially harmful Maillard reaction products and proximate compositions in different commercial formulae were analysed. Our results showed that infant formulae had significantly higher concentrations of furosine, Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) than follow-on/toddler formula. Specialty formulae had higher concentrations of glyoxal and CML than other types of formulae. Correlation analysis indicated that concentrations of 5-hydroxymethylfurfural, 3-deoxyglucosone, CML and CEL were closely related to fat contents. These results provided insight into concentrations of potentially harmful Maillard reaction products in different types of formulae and provide a theoretical basis for further optimisation of processing.
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Affiliation(s)
- Xiaoxiao Wei
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Lei Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jian Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yafei Kou
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yanli Du
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Mengru Kong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
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18
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Zhang Z, Yin C, Song X, Liu X, Zhong C, Zheng J, Ni Y, Shen R, Guo Y, Li X, Lin C, Zhang Y, Hu G. A self-fused peptide-loaded hydrogel with injectability and tissue-adhesiveness for preventing postoperative peritoneal adhesions. Mater Today Bio 2024; 28:101205. [PMID: 39221222 PMCID: PMC11364900 DOI: 10.1016/j.mtbio.2024.101205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 08/05/2024] [Accepted: 08/13/2024] [Indexed: 09/04/2024] Open
Abstract
Peritoneal adhesions commonly occur following abdominal or pelvic surgery and can cause serious complications. Currently, physical barriers are the primary approach used in clinical practice to prevent adhesion, although their effectiveness is frequently inadequate. In this study, we developed an injectable peptide-loaded hydrogel with multiple functions, including self-fusion, tissue-adhesiveness, anti-inflammation, anti-cell adhesion and anti-angiogenesis. To assess the effectiveness of these hydrogels, which are stabilized by dynamic imine bonds and acetal connections, in preventing postoperative abdominal adhesions, we utilized both a rat abdominal adhesion model and a rat model simulating repeated-injury adhesions. In comparison to the commercially available HA hydrogel, as-prepared hydrogels exhibited significant reductions in inflammation, fibrosis, and angiogenesis, leading to an obvious decrease in peritoneal adhesions. Moreover, this peptide-loaded hydrogel demonstrated an ideal degradation time, maintaining an in vivo viability for about 10 days. We believe this peptide-loaded hydrogel presents a promising solution for the challenging clinical issue of postoperative abdominal adhesions.
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Affiliation(s)
- Zequn Zhang
- Department of Gastrointestinal Surgery, The Third Xiangya Hospital of Central South University, Changsha, 410013, China
- Department of General Surgery, The Second Xiangya Hospital of Central South University, Changsha, 410011, China
| | - Chao Yin
- Hunan Provincial Key Laboratory of Micro & Nano Materials Interface Science, College of Chemistry and Chemical Engineering, Central South University, Changsha, 410083, China
- College of Pharmacy, Xinjiang Medical University, Urumqi, 830011, China
| | - Xianwen Song
- Hunan Provincial Key Laboratory of Micro & Nano Materials Interface Science, College of Chemistry and Chemical Engineering, Central South University, Changsha, 410083, China
| | - Xi Liu
- Department of Gastrointestinal Surgery, The Third Xiangya Hospital of Central South University, Changsha, 410013, China
| | - Chonglei Zhong
- Department of Gastrointestinal Surgery, The Third Xiangya Hospital of Central South University, Changsha, 410013, China
| | - Jun Zheng
- Hunan Provincial Key Laboratory of Micro & Nano Materials Interface Science, College of Chemistry and Chemical Engineering, Central South University, Changsha, 410083, China
| | - Yaqiong Ni
- Hunan Provincial Key Laboratory of Micro & Nano Materials Interface Science, College of Chemistry and Chemical Engineering, Central South University, Changsha, 410083, China
| | - Rujuan Shen
- State Key Laboratory of Powder Metallurgy, Central South University, Changsha, 410083, China
| | - Yihang Guo
- Department of Gastrointestinal Surgery, The Third Xiangya Hospital of Central South University, Changsha, 410013, China
| | - Xiaorong Li
- Department of Gastrointestinal Surgery, The Third Xiangya Hospital of Central South University, Changsha, 410013, China
| | - Changwei Lin
- Department of Gastrointestinal Surgery, The Third Xiangya Hospital of Central South University, Changsha, 410013, China
| | - Yi Zhang
- Hunan Provincial Key Laboratory of Micro & Nano Materials Interface Science, College of Chemistry and Chemical Engineering, Central South University, Changsha, 410083, China
- National Engineering Research Center for Advanced Polymer Processing Technology, Zhengzhou University, Zhengzhou, 450002, China
| | - Gui Hu
- Department of Gastrointestinal Surgery, The Third Xiangya Hospital of Central South University, Changsha, 410013, China
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19
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Jiang Y, Wang S, Shuai J, Zhang X, Zhang S, Huang H, Zhang Q, Fu L. Dietary dicarbonyl compounds exacerbated immune dysfunction and hepatic oxidative stress under high-fat diets in vivo. Food Funct 2024; 15:8286-8299. [PMID: 38898781 DOI: 10.1039/d3fo05708a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/21/2024]
Abstract
High-fat diets (HFDs) predispose to obesity and liver dysfunctions, and α-dicarbonyl compounds (α-DCs) present in highly processed foods are also implicated in relevant pathological processes. However, the synergistic harmful effects of α-DCs co-administered with HFDs remain to be elucidated. In this study, 6-week-old C57BL/6 mice were fed with a HFD co-administered with 0.5% methylglyoxal (MGO)/glyoxal (GO) in water for 8 weeks, and multi-omics approaches were employed to investigate the underlying toxicity mechanisms. The results demonstrated that the MGO intervention with a HFD led to an increased body weight and blood glucose level, accompanied by the biological accumulation of α-DCs and carboxymethyl-lysine, as well as elevated serum levels of inflammatory markers including IL-1β, IL-6, and MIP-1α. Notably, hepatic lesions were observed in the MGO group under HFD conditions, concomitant with elevated levels of malondialdehyde. Transcriptomic analysis revealed enrichment of pathways and differentially expressed genes (DEGs) associated with inflammation and oxidative stress in the liver. Furthermore, α-DC intervention exacerbated gut microbial dysbiosis in the context of a HFD, and through Spearman correlation analysis, the dominant genera such as Fusobacterium and Bacteroides in the MGO group and Colidextribacter and Parabacteroides in the GO group were significantly correlated with a set of DEGs involved in inflammatory and oxidative stress pathways in the liver. This study provides novel insights into the healthy implications of dietary ultra-processed food products in the context of obesity-associated disorders.
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Affiliation(s)
- Yuhao Jiang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xue Zheng Street, Hangzhou, 310018, Zhejiang Province, China.
| | - Shunyu Wang
- hejiang Li Zi Yuan Food Co., Ltd, Z, Jinhua, 321031, China
| | - Jiangbing Shuai
- Zhejiang Academy of Science & Technology for Inspection & Quarantine, Hangzhou, 310016, China
| | - Xiaofeng Zhang
- Zhejiang Academy of Science & Technology for Inspection & Quarantine, Hangzhou, 310016, China
| | - Shuifeng Zhang
- National Pre-packaged Food Quality Supervision and Inspection Center, Zhejiang Fangyuan Test Group Co., Ltd., Hangzhou, 310018, China
| | - Hua Huang
- Quzhou Institute for Food and Drug Control, Quzhou, 324000, China
| | - Qiaozhi Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xue Zheng Street, Hangzhou, 310018, Zhejiang Province, China.
| | - Linglin Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xue Zheng Street, Hangzhou, 310018, Zhejiang Province, China.
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20
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Zhong Y, Yang C, Lu Y, Lv L. Theanine Capture of Reactive Carbonyl Species in Humans after Consuming Theanine Capsules or Green Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:13240-13249. [PMID: 38825967 DOI: 10.1021/acs.jafc.4c02481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2024]
Abstract
Acrolein (ACR), methylglyoxal (MGO), and glyoxal (GO) are a class of reactive carbonyl species (RCS), which play a crucial role in the pathogenesis of chronic and age-related diseases. Here, we explored a new RCS inhibitor (theanine, THE) and investigated its capture capacity on RCS in vivo by human experiments. After proving that theanine could efficiently capture ACR instead of MGO/GO by forming adducts under simulated physiological conditions, we further detected the ACR/MGO/GO adducts of theanine in the human urine samples after consumption of theanine capsules (200 and 400 mg) or green tea (4 cups, containing 200 mg of theanine) by using ultraperformance liquid chromatography-time-of-flight-high-resolution mass spectrometry. Quantitative assays revealed that THE-ACR, THE-2ACR-1, THE-MGO, and THE-GO were formed in a dose-dependent manner in the theanine capsule groups; the maximum value of the adducts of theanine was also tested. Furthermore, besides the RCS adducts of theanine, the RCS adducts of catechins could also be detected in the drinking tea group. Whereas, metabolite profile analysis showed that theanine could better capture RCS produced in the renal metabolic pathway than catechins. Our findings indicated that theanine could reduce RCS in the body in two ways: as a pure component or contained in tea leaves.
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Affiliation(s)
- Yuqing Zhong
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2# Xuelin Road, Nanjing 210023, P. R. China
| | - Chen Yang
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2# Xuelin Road, Nanjing 210023, P. R. China
| | - Yongling Lu
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2# Xuelin Road, Nanjing 210023, P. R. China
| | - Lishuang Lv
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2# Xuelin Road, Nanjing 210023, P. R. China
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21
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Durak Ş, Yılmazer Y, Çelik F, Yeşiloğlu E, Karaköse D, Dinçol S, Uçak S, Yaman M, Zeybek Ü. Investigation of Advanced Glycation End Products in Liver, Adipose, and Renal Tissue of Mice on a High-Fat Diet. Cell Biochem Biophys 2024; 82:1101-1108. [PMID: 38630412 DOI: 10.1007/s12013-024-01260-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/22/2024] [Indexed: 08/25/2024]
Abstract
Obesity is a complex condition associated with disruptions in carbohydrate, protein, and fat metabolism, linked to increased insulin resistance and glucose intolerance. High levels of Advanced Glycation End-products (AGEs) are associated with a range of chronic diseases, including kidney diseases, diabetic complications, cardiovascular diseases, and neurodegenerative diseases. Our study aims to investigate the accumulation of AGEs in the liver, renal and adipose tissues of mice fed a high-fat diet, contributing to a deeper understanding of obesity and its related metabolic disorders. Our study consists of three different groups fed with diets containing 60% and 10% fat. The Experiment 1 group was maintained on their diet for 12 weeks, while the obese 2 and control groups continued their diets for 24 weeks. AGEs in the liver and kidney tissues obtained were measured using the High-performance liquid chromatography grade (HPLC) method. Higher accumulation of AGEs has been observed in kidney tissue compared to adipose and liver tissues (p < 0.05). Moreover, the GO levels were notably higher in liver tissue than in adipose tissue of the D1 and D2 groups (p < 0.0001). Our results suggest that particularly in kidney tissue, increased filtration burden, functional impairment, and receptor interaction due to obesity may be effective. The lower levels of AGEs detected, especially in the obese groups compared to the control, can be attributed to the inability to metabolize AGEs due to tissue damage caused by obesity.
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Affiliation(s)
- Şermin Durak
- Faculty of Medicine, Department of Medical Microbiology, Istanbul University-Cerrahpasa, Istanbul, Turkey
| | - Yasemin Yılmazer
- Deparment of Molecular Biology and Genetics, Istanbul Sabahattin Zaim University, Istanbul, Turkey
| | - Faruk Çelik
- Department of Molecular Medicine, Aziz Sancar Institute of Experimental Medicine, Istanbul University, Istanbul, Turkey
| | - Ebrar Yeşiloğlu
- Deparment of Molecular Biology and Genetics, Istanbul Sabahattin Zaim University, Istanbul, Turkey
| | - Dilara Karaköse
- Deparment of Molecular Biology and Genetics, Istanbul Sabahattin Zaim University, Istanbul, Turkey
| | - Sena Dinçol
- Deparment of Molecular Biology and Genetics, Istanbul Sabahattin Zaim University, Istanbul, Turkey
| | - Sümeyye Uçak
- Deparment of Molecular Biology and Genetics, Istanbul Sabahattin Zaim University, Istanbul, Turkey
| | - Mustafa Yaman
- Deparment of Molecular Biology and Genetics, Istanbul Sabahattin Zaim University, Istanbul, Turkey
| | - Ümit Zeybek
- Department of Molecular Medicine, Aziz Sancar Institute of Experimental Medicine, Istanbul University, Istanbul, Turkey.
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Al-Bagmi MS, Alokail MS, Alenad AM, Alnaami AM, Abuelgassim AO, Khan MS. Mechanisms of inhibition of advanced glycation end-products (AGEs) and α-glucosidase by Heliotropium bacciferum: Spectroscopic and molecular docking analysis. Int J Biol Macromol 2024; 268:131609. [PMID: 38621555 DOI: 10.1016/j.ijbiomac.2024.131609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 04/11/2024] [Accepted: 04/12/2024] [Indexed: 04/17/2024]
Abstract
Diabetes mellitus is characterized by hyperglycemia that makes insulin more prone to glycation and form advanced glycation end products (AGEs). Here, we report the effect of glyoxal (GO) on the formation of AGEs using human insulin as model protein and their structural modifications. The present investigation also reports the anti-AGE potential of Heliotropium bacciferum (Leaf) extracts. The phytochemical analysis of H. bacciferum revealed that free phenolic extract contains higher amount of total phenolic (3901.58 ± 17.06 mg GAE/100 g) and total flavonoid content (30.41 ± 0.32 mg QE/100 g) when compared to bound phenolic extract. Naringin and caffeic acid were identified as the major phenolic ingredients by UPLC-PAD method. Furthermore, bound phenolics extract showed significantly higher DPPH and superoxide radicals scavenging activity (IC50 17.53 ± 0.36 μg/mL and 0.306 ± 0.038 mg/ mL, respectively) (p ≤ 0.05). Besides, the bound phenolics extract also showed significant (p ≤ 0.05) chelating power (IC50 0.063) compared to free phenolic extract. In addition, bound phenolic extract could efficiently trap GO under physiological conditions. Spectroscopic investigation of GO-modified insulin illustrated changes in the tertiary structure of insulin and formation of AGEs. On the other hand, no significant alteration in secondary structure was observed by far UV-CD measurement. Furthermore, H. bacciferum extract inhibited α-glucosidase activity and AGEs formation implicated in diabetes. Molecular docking analysis depicted that GO bind with human insulin in both chains and forms a stable complex with TYR A: 14, LEU A:13, ASN B:3, SER A:12 amino acid residues with binding energy of - 2.53 kcal/mol. However, caffeic acid binds to ASN A:18 and GLU A:17 residues of insulin with lower binding energy of -4.67 kcal/mol, suggesting its higher affinity towards human insulin compared to GO. Our finding showed promising activity of H. bacciferum against AGEs and its complications. The major phenolics like caffeic acid, naringin and their derivatives could be exploited for the drug development for management of AGEs in diabetes.
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Affiliation(s)
- Moneera Saud Al-Bagmi
- Department of Biochemistry, College of Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Majed S Alokail
- Department of Biochemistry, College of Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Amal M Alenad
- Department of Biochemistry, College of Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Abdullah M Alnaami
- Department of Biochemistry, College of Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | | | - Mohd Shahnawaz Khan
- Department of Biochemistry, College of Sciences, King Saud University, Riyadh 11451, Saudi Arabia.
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