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Li T, Yang C, Zhang L. Novel insight into Amadori compounds: Fate of Amadori compounds in food supply chain. Compr Rev Food Sci Food Saf 2025; 24:e70149. [PMID: 40091644 DOI: 10.1111/1541-4337.70149] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2024] [Revised: 01/20/2025] [Accepted: 02/10/2025] [Indexed: 03/19/2025]
Abstract
Amadori compounds, pivotal intermediates in the Maillard reaction, act as flavor enhancer, browning precursor, and functional component. Amadori compounds consisting of diverse amino and carbonyl groups might show distinct flavor attributes and functional activities. Food production involves many supply chain stages where thermal treatment might produce Amadori compounds, and processing techniques and circumstances might affect the generation and stability of Amadori compounds. Moreover, gastrointestinal digestion might also influence the stability of Amadori compounds. To date, there is a lack of comprehensive review on the impact of various supply chain stages and digestion on Amadori compounds. This paper reviewed all reported Amadori compounds derived from diverse reducing sugars (glucose, xylose, ribose, maltose) and amino-containing compounds (common and specific amino acids, peptides), and compared differences in synthetic efficiency, flavor property, and functional activity among them; aggregated qualitative techniques; encapsulated quantitative techniques including indirect quantification and direct quantification, and intuitively compared strengths and weaknesses of these techniques; and outlined influence of processing, cooking, storage, and digestion on formation and stability of Amadori compounds. Appropriate processing techniques and conditions favored the generation and stability of Amadori compounds. Baking, frying, and roasting greatly facilitated Amadori compounds accumulation compared to steaming and boiling. Prolonged cooking at relatively low temperature favored Amadori compounds accumulation, whereas high-temperature cooking for a short duration resulted in fewer accumulation. Amadori compounds showed greater digestion resistance and could be absorbed by the intestine. This review offers scientific instruction for producing high-quality products with abundant Amadori compounds, or extracting plentiful Amadori compounds from processed foods as versatile food additives.
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Affiliation(s)
- Tingting Li
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Cheng Yang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lianfu Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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2
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Piornos JA, Balagiannis DP, Koussissi E, Bekkers A, Vissenaekens J, Brouwer E, Parker JK. Multi-response kinetic modelling of the formation of five Strecker aldehydes during kilning of barley malt. Food Chem 2025; 464:141532. [PMID: 39413594 DOI: 10.1016/j.foodchem.2024.141532] [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: 07/12/2024] [Revised: 09/28/2024] [Accepted: 10/02/2024] [Indexed: 10/18/2024]
Abstract
Control of aroma formation during production of barley malt is critical to provide consistent and high-quality products for the brewing industry. Malt quality can be affected by the inherent variability of raw material and processing conditions, leading to inconsistent and/or undesirable profiles. Dried green malts were cured isothermally at 65, 78 and 90 °C for 8.4 h, and characteristic aroma compounds (Strecker aldehydes), precursors and intermediate compounds were analysed over time. By kinetic modelling of Strecker aldehydes, based on fundamental chemical pathways, we showed that degradation of Amadori rearrangement products and short-chain dicarbonyls was more sensitive to temperature change due to their higher activation energies compared to other kinetic steps. This study can help maltsters to manipulate formation of Strecker aldehydes, via raw material screening and process control, and hence optimise the organoleptic quality of malts and their products, such as non-alcoholic beers, where these aldehydes play a key role.
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Affiliation(s)
- José A Piornos
- Department of Food and Nutritional Sciences, University of Reading, RG6 6DZ, UK..
| | | | - Elisabeth Koussissi
- Heineken Supply Chain BV, Global Innovation & Research, Burgemeester Smeetsweg, 1, 2382, PH, Zoeterwoude, the Netherlands..
| | - August Bekkers
- Heineken Supply Chain BV, Global Innovation & Research, Burgemeester Smeetsweg, 1, 2382, PH, Zoeterwoude, the Netherlands..
| | | | - Eric Brouwer
- Heineken Supply Chain BV, Global Innovation & Research, Burgemeester Smeetsweg, 1, 2382, PH, Zoeterwoude, the Netherlands..
| | - Jane K Parker
- Department of Food and Nutritional Sciences, University of Reading, RG6 6DZ, UK..
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3
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Ualema NJM, Dos Santos LN, Bogusz S, Ferreira NR. From Conventional to Craft Beer: Perception, Source, and Production of Beer Color-A Systematic Review and Bibliometric Analysis. Foods 2024; 13:2956. [PMID: 39335885 PMCID: PMC11431606 DOI: 10.3390/foods13182956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2024] [Revised: 09/05/2024] [Accepted: 09/07/2024] [Indexed: 09/30/2024] Open
Abstract
Beer is a popular beverage consumed globally, and studies have emphasized the benefits of moderate consumption as well as its sensory effects on consumers. Color is a crucial sensory attribute, being the first aspect a consumer notices when assessing a beer's quality. This review seeks to offer detailed insights into how brewing methods, raw materials, and the chemical diversity of beer influence the production of beer color. The chemical mechanisms responsible for color development and how consumers and color systems perceive the color of beer were assessed. A systematic review following the PRISMA methodology, coupled with a bibliometric analysis, was performed using (Rayyan 2022) and (VOSviewer 1.6.20) software to assess and evaluate the scientific research retrieved from the Web of Science Core Collection. The findings highlight the significant roles of malt types, heat brewing processes, control of chemical parameters, and innovative brewing techniques in conventional beer color production. Novel chromophores like perlolyrine, pyrrolothiazolate, and furpenthiazinate are thought to affect Pilsen-style beers, along with melanoidins, Strecker aldehydes, and 5-hydroxymethylfurfural (HMF) in conventional beers. In craft beers, such as fruit- or herb-based beers, flavonoids like anthocyanins, along with other natural pigments and synthetic colorants, are identified as the primary sources of color. However, studies related to the influence of chromophores like perlolyrine, pyrrolothiazolate, and furpenthiazinate on beer color are scarce, and emerging additives, such as pigments from microorganisms, spices, exotic herbs, and leaves of plants, on craft beer offer insights for future research.
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Affiliation(s)
- Nélio Jacinto Manuel Ualema
- Postgraduate Program in Food Science and Technology, Institute of Technology, Federal University of Pará, Belém 66075-110, Brazil
- Department of Agriculture Science, High School of Agriculture Science, Save University, National Road No. 1, Parcel No. 76, Chongoene 1200, Mozambique
| | - Lucely Nogueira Dos Santos
- Postgraduate Program in Food Science and Technology, Institute of Technology, Federal University of Pará, Belém 66075-110, Brazil
| | - Stanislau Bogusz
- São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP), São Carlos, São Paulo 13566-590, Brazil
| | - Nelson Rosa Ferreira
- Postgraduate Program in Food Science and Technology, Institute of Technology, Federal University of Pará, Belém 66075-110, Brazil
- Institute of Technology, Faculty of Food Engineering, Federal University of Pará, Belém 66075-110, Brazil
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4
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Li Y, Xiao S, Zhang Q, Wang N, Yang Q, Hao J. Development and standardization of spectrophotometric assay for quantification of thermal hydrolysis-origin melanoidins and its implication in antioxidant activity evaluation. JOURNAL OF HAZARDOUS MATERIALS 2024; 476:135021. [PMID: 38944987 DOI: 10.1016/j.jhazmat.2024.135021] [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: 03/08/2024] [Revised: 06/22/2024] [Accepted: 06/22/2024] [Indexed: 07/02/2024]
Abstract
Melanoidins are brown recalcitrant polymers originating from the thermal hydrolysis pretreatment (THP) of organic solid waste (OSW). Owing to their various formation pathways and complex structures, there is currently no reliable method to quantify melanoidins. In this study, a spectrophotometric method was developed to determine melanoidins concentration in different OSW. Three typical model Maillard reaction systems (glucose-glycine, glucose/fructose-20 amino acids, and dextran-bovine serum albumin) were used to acquire the characteristic peaks and establish standard curves. The results showed that a standard curve using glucose/fructose-20 amino acids model melanoidins at 280 nm was the optimal quantification method, because it had the best correlation with the physicochemical indicators of melanoidins and semi-quantification results calculated by excitation-emission matrix fluorescence. In addition, the applicability of the proposed method was evaluated using multiple real melanoidins samples extracted from thermally pretreated OSW under different THP conditions and food-derived melanoidins as well, demonstrating its validity and advantages. This study is the first to provide a simple, effective, and accurate method for quantifying THP-origin melanoidins from different sources. Remarkably, as a specific and important application scenario, the proposed quantification method was employed to investigate the concentration dependence of melanoidins antioxidation in thermally pretreated OSW.
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Affiliation(s)
- Yingying Li
- National Engineering Laboratory for Advanced Municipal Wastewater Treatment and Reuse Technology, School of Environmental Science and Engineering, Beijing University of Technology, Beijing 100124, PR China
| | - Siwei Xiao
- National Engineering Laboratory for Advanced Municipal Wastewater Treatment and Reuse Technology, School of Environmental Science and Engineering, Beijing University of Technology, Beijing 100124, PR China
| | - Qian Zhang
- National Engineering Laboratory for Advanced Municipal Wastewater Treatment and Reuse Technology, School of Environmental Science and Engineering, Beijing University of Technology, Beijing 100124, PR China
| | - Nan Wang
- National Engineering Laboratory for Advanced Municipal Wastewater Treatment and Reuse Technology, School of Environmental Science and Engineering, Beijing University of Technology, Beijing 100124, PR China
| | - Qing Yang
- National Engineering Laboratory for Advanced Municipal Wastewater Treatment and Reuse Technology, School of Environmental Science and Engineering, Beijing University of Technology, Beijing 100124, PR China
| | - Jiuxiao Hao
- National Engineering Laboratory for Advanced Municipal Wastewater Treatment and Reuse Technology, School of Environmental Science and Engineering, Beijing University of Technology, Beijing 100124, PR China.
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Kertsch AL, Einicke J, Miedl J, Hellwig M, Henle T. Utilization of Free and Dipeptide-Bound Formyline and Pyrraline by Saccharomyces Yeasts. Chembiochem 2024:e202300854. [PMID: 38613434 DOI: 10.1002/cbic.202300854] [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: 12/19/2023] [Revised: 04/08/2024] [Accepted: 04/10/2024] [Indexed: 04/15/2024]
Abstract
The utilization of the glycated amino acids formyline and pyrraline as well as their peptide-bound derivatives by 14 Saccharomyces yeasts, including 6 beer yeasts (bottom and top fermenting), one wine yeast, 6 strains isolated from natural habitats and one laboratory reference yeast strain (wild type) was investigated. All yeasts were able to metabolize glycated amino acids via the Ehrlich pathway to the corresponding Ehrlich metabolites. While formyline and small amounts of pyrraline entered the yeast cells via passive diffusion, the amounts of dipeptide-bound MRPs, especially the dipeptides glycated at the C-terminus, decreased much faster, indicating an uptake into the yeast cells. Furthermore, the glycation-mediated hydrophobization in general leads to an faster degradation rate compared to the native lysine dipeptides. While the utilization of free formyline is yeast-specific, the amounts of (glycated) dipeptides decreased faster in the presence of brewer's yeasts, which also showed a higher formation rate of Ehrlich metabolites compared to naturally isolated strains. Due to rapid uptake of alanyl dipeptides, it can be assumed that the Ehrlich enzyme system of naturally isolated yeasts is overloaded and the intracellularly released MRP is primarily excreted from the cell. This indicates adaptation of technologically used yeasts to (glycated) dipeptides as a nitrogen source.
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Affiliation(s)
- Anna-Lena Kertsch
- Chair of Food Chemistry, Technische Universität Dresden, D-01062, Dresden, Germany
| | - Jana Einicke
- Chair of Food Chemistry, Technische Universität Dresden, D-01062, Dresden, Germany
| | - Julia Miedl
- Chair of Food Chemistry, Technische Universität Dresden, D-01062, Dresden, Germany
| | - Michael Hellwig
- Chair of Special Food Chemistry, Technische Universität Dresden, D-01062, Dresden, Germany
| | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, D-01062, Dresden, Germany
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6
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Filipp L, Bausch F, Neuhaus LS, Flade J, Henle T. Metabolization of the Amadori Product N-ε-Fructosyllysine by Probiotic Bacteria. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:2718-2726. [PMID: 38275205 DOI: 10.1021/acs.jafc.3c07927] [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: 01/27/2024]
Abstract
Glycation reactions in food lead to the formation of the Amadori rearrangement product (ARP) N-ε-fructosyllysine (fructoselysine, FL), which is taken up with the daily diet and comes into contact with the gut microbiota during digestion. In the present study, nine commercially available probiotic preparations as well as single pure strains thereof were investigated for their FL-degrading capability under anaerobic conditions. One of the commercial preparations as well as three single pure strains thereof was able to completely degrade 0.25 mM FL within 72 h. Three new deglycating lactic acid bacteria species, namely, Lactobacillus buchneri DSM 20057, Lactobacillus jensenii DSM 20557, and Pediococcus acidilactici DSM 25404, could be identified. Quantitative experiments showed that FL was completely deglycated to lysine. Using 13C6-labeled FL as the substrate, it could be proven that the sugar moiety of the Amadori product is degraded to lactic acid, showing for the first time that certain lactic acid bacteria can utilize the sugar moiety as a substrate for lactic acid fermentation.
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Affiliation(s)
- Lisa Filipp
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
| | - Florian Bausch
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
| | - Lisa Sophie Neuhaus
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
| | - Jessica Flade
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
| | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
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7
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Lee HHL, Ha SK, Kim Y, Hur J. Simultaneous analysis of advanced glycation end products using dansyl derivatization. Food Chem 2024; 432:137186. [PMID: 37657336 DOI: 10.1016/j.foodchem.2023.137186] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 06/29/2023] [Accepted: 08/16/2023] [Indexed: 09/03/2023]
Abstract
Herein, new pre-column derivatization based on dansylation is present to resolve analytical difficulties, such as chromatographic separation difficulty, in identifying and quantifying advanced glycation end products (AGEs) owing to their high hydrophilicity, wide variety, and structural similarity. The proposed analytical method facilitated the separation of 14 AGEs, including structural isomers. Limits of detection of 1.0-43.3 ng/mL and linear ranges of the double- or triple-digit were achieved. Intra- and inter-day precisions of 1.1-3.0% and 1.3-3.1%, respectively, were achieved for standard solutions, while those for food specimens were 1.4-11.2% and 1.7-15.7%, respectively. The matrix effect was insignificant with regard to the percent recoveries and differences between slopes for both the standard solutions and food specimens. Furthermore, the quantitation results of AGEs in foods (coffee, beer, and sausage) and glycated proteins revealed the potential applicability of the developed method in various fields of food chemistry and biochemistry.
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Affiliation(s)
- Hyun Hee L Lee
- Agency for Defense Development, Daejeon 34186, Republic of Korea.
| | - Sang Keun Ha
- Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea; Division of Food Biotechnology, University of Science and Technology, Daejeon, Republic of Korea
| | - Yoonsook Kim
- Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
| | - Jinyoung Hur
- Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea; Division of Food Biotechnology, University of Science and Technology, Daejeon, Republic of Korea.
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Cao J, Yang C, Zhang J, Zhang L, Tsao R. Amadori compounds: analysis, composition in food and potential health beneficial functions. Crit Rev Food Sci Nutr 2023; 65:406-428. [PMID: 39722481 DOI: 10.1080/10408398.2023.2274949] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2024]
Abstract
Amadori compounds (ACs) are key intermediates of the Maillard reaction, and found in various thermally processed foods. Simultaneous analysis of multiple ACs is challenging due to the complex amino acid and carbohydrate compositions, and the different food matrices. Most studies focus on the effects of ACs on food flavor and related sensory properties, but not their biological functions. However, increasing evidence shows that ACs possess various beneficial effects on human health, thus a comprehensive review on the various biological activities is warranted. In this review, we summarized the composition and content of ACs in different foods, their formation and degradation reactions, and discussed the latest advances in analytical methods of ACs and their biological functions related to human health. Limitations and research gaps were identified and future perspectives on ACs research were proposed. This review points to the needs of systematic and comprehensive in vitro and in vivo studies on human health related biological functions of ACs and their mechanisms of action, particularly the synergistic effects with other food components and drugs, and roles in intestinal health and metabolic syndrome.
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Affiliation(s)
- Jialing Cao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Cheng Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jian Zhang
- College of Food, Shihezi University, Shihezi, China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- College of Food, Shihezi University, Shihezi, China
| | - Rong Tsao
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Canada
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Thierig M, Siegel E, Henle T. Formation of Protein-Bound Maillard Reaction Products during the Storage of Manuka Honey. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15261-15269. [PMID: 37796058 DOI: 10.1021/acs.jafc.3c03446] [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: 10/06/2023]
Abstract
Honey from the nectar of the Manuka tree (Leptospermum scoparium) grown in New Zealand contains high amounts of antibacterial methylglyoxal (MGO). MGO can react with proteins to form peptide-bound Maillard reaction products (MRPs) such as Nε-carboxyethyllysine (CEL) and "methylglyoxal-derived hydroimidazolone 1" (MG-H1). To study the reactions of MGO with honey proteins during storage, three manuka honeys with varying amounts of MGO and a kanuka honey (Kunzea ericoides) spiked with various MGO concentrations up to 700 mg/kg have been stored at 37 °C for 10 weeks, and the formation of protein-bound MRPs has been analyzed via high-performance liquid chromatography-mass spectrometry (HPLC-MS/MS) following isolation of the protein fraction and enzymatic hydrolysis. During storage, contents of protein-bound CEL and MG-H1 increased continuously, directly depending on the MGO content. For honeys with large amounts of MGO, a slower formation of Nε-fructosyllysine (FL) was observed, indicating competing reactions of glucose and MGO with lysine. Furthermore, the lysine modification increased with storage independently from the MGO concentration. Up to 58-61% of the observed lysine modification was explainable with the formation of CEL and FL, indicating that other reactions, most likely the formation of Heyns products from lysine and fructose, may play an important role. Our results can contribute to the authentication of manuka honey.
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Affiliation(s)
- Marcus Thierig
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
| | - Eva Siegel
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
| | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
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10
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Kertsch AL, Wagner J, Henle T. Selected Maillard Reaction Products and Their Yeast Metabolites in Commercial Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:12300-12310. [PMID: 37530036 DOI: 10.1021/acs.jafc.3c04512] [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: 08/03/2023]
Abstract
During beer and wine production, Maillard reaction products (MRPs) are formed, which have a particular influence on the taste and aroma of the fermented beverages. Compared to beer, less is known about individual Maillard compounds and especially corresponding yeast metabolites in wine. In this study, 36 selected wines (Amarone, Ripasso, red, and white wines) were analyzed by HPLC-UV and GC-MS concerning the amounts of 3-deoxyglucosone (3-DG), 3-deoxygalactosone (3-DGal), methylglyoxal (MGO), glyoxal (GO), 5-hydroxymethylfurfural (HMF), and furfural (FF). 3-DG was found to be the dominant compound with values from 3.3 to 35.1 mg/L. The contents of 3-DGal, MGO, GO, HMF, and FF were in a single digit range. In addition to MRPs, the yeast metabolites originating from 3-DG, namely, 3-deoxyfructose and 3-deoxy-2-ketogluconic acid, 2,5-bis(hydroxymethyl)furan and 5-formyl-2-furancarboxylic acid, both formed from HMF, and the FF metabolites furfuryl alcohol and furan-2-carboxylic acid were detected and quantitated in wines for the first time. The amounts were between 0.1 and 53.5 mg/L with especially high contents of the oxidation products. Differences between red and white wines indicate that enological parameters like grape variety, production method, and aging may have an influence on the MRP contents in wines.
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Affiliation(s)
- Anna-Lena Kertsch
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
| | - Juliet Wagner
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
| | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
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11
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Kang J, Jeong YJ, Ha SK, Lee HH, Lee KW. Glyoxal-derived advanced glycation end-products, N ε-carboxymethyl-lysine, and glyoxal-derived lysine dimer induce apoptosis-related gene expression in hepatocytes. Mol Biol Rep 2023; 50:2511-2520. [PMID: 36609749 DOI: 10.1007/s11033-022-08130-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Accepted: 11/16/2022] [Indexed: 01/07/2023]
Abstract
BACKGROUND Advanced glycation end-products (AGEs) are proteins or lipids that have been glycated nonenzymatically by reducing sugars and their derivatives such as methylglyoxal. AGEs are known to cause inflammation, oxidative stress, and diseases in the human body. The toxic effects of AGEs and their structures on the origin of the protein being modified have not been well studied. METHODS AND RESULTS Five different types of AGEs: AGE1 (glucose-derived), AGE2 (glyceraldehyde-derived), AGE3 (glycolaldehyde-derived), AGE4 (methylglyoxal-derived), and AGE5 (glyoxal-derived); were used to examine the effect of AGEs on HepG2 cells. AGE2 through 5 increase the production of reactive oxygen species (ROS) in liver cells, an initiating factor for apoptosis. At the mRNA and protein levels, AGE5 treatment showed the greatest increase in expression of apoptosis-related factors such as Bax, p53, and Caspase 3. Quantitative analysis revealed that Nε-carboxymethyl-lysine (CML) and glyoxal-lysine dimer (GOLD) were the important types of AGE5. The ROS generation and the expression of apoptotic factors both increased when cells were treated with CML and GOLD. CONCLUSION These findings suggest that AGE5 treatment activates the apoptosis-related gene expression in hapatocytes, with CML and GOLD as potential major AGE compounds.
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Affiliation(s)
- Jison Kang
- Department of Biotechnology, College of Life science & Biotechnology, Korea University, 145 Anam-ro, Seongbuk-gu, 02841, Seoul, Republic of Korea
| | - Yu-Jin Jeong
- Department of Biotechnology, College of Life science & Biotechnology, Korea University, 145 Anam-ro, Seongbuk-gu, 02841, Seoul, Republic of Korea
| | - Sang Keun Ha
- Research Division of Food Functionality, Korea Food Research Institute, Wanju-gun, 55365, Jeollabuk-do, Republic of Korea
| | - Hyun Hee Lee
- Research Division of Food Functionality, Korea Food Research Institute, Wanju-gun, 55365, Jeollabuk-do, Republic of Korea
| | - Kwang-Won Lee
- Department of Biotechnology, College of Life science & Biotechnology, Korea University, 145 Anam-ro, Seongbuk-gu, 02841, Seoul, Republic of Korea. .,Department of Food Bioscience and Technology, College of Life science & Biotechnology, Korea University, 02841, Seoul, Republic of Korea.
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Yang N, Wu C, Yang H, Guo Z, Jian H, Jiang T, Lei H. Bioactive compounds, antioxidant activities and flavor volatiles of lager beer produced by supplementing six jujube cultivars as adjuncts. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Rozsypal J, Sevcik J, Bartosova Z, Papouskova B, Jirovsky D, Hrbac J. Automated electrochemical determination of beer total antioxidant capacity employing microdialysis online-coupled with amperometry. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Abstract
AbstractBeneath glycation, oxidation reactions may take place at cereal proteins during production of malt. The extent of oxidative chemical changes at malt proteins has not yet been studied. In the present short communication, malt protein was characterized by the determination of free thiol groups and degree of methionine oxidation as well as the sites that are reactive to covalent modification by 2,4-dinitrophenylhydrazine (DNPH, “protein carbonylation”). Protein carbonylation in pale malts was around 1.5 nmol/mg protein and increased with increasing malt colour. Investigations on the protein pellet isolated for determination of carbonylation revealed that solubility and colour may disturb the quantification of carbonyl sites in roasted malts. Free thiols decreased with increasing malt colour already in pale malts (EBC < 10). The formation of methionine sulfoxide (MetSO) was intensified with increasing malt colour. An amount of 7–20% of methionine was converted to MetSO in pale and dark malt, whereas nearly 60% of methionine was oxidized to MetSO in roasted malts. The formation of methionine sulfone was negligible. This study shows that malt proteins suffer from oxidation during kilning, and future studies will have to show whether this supports the pro- or antioxidant activity of malt.
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15
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Amino acids and glycation compounds in hot trub formed during wort boiling. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04138-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractThe aim of this study was to investigate the amino acid composition and the amount of individual glycation compounds in hot trub formed during boiling of wort prepared from different malts. Compared to the initial amino acid composition of the used malts, some Maillard reaction products (namely MG-H1, pyrraline) and hydrophobic amino acids (leucine, isoleucine, valine, phenylalanine) accumulated in the hot trub, whereas hydrophilic amino acids remained in the boiled wort. For MG-H1, a threefold increase was observed during wort boiling, whereas the other Maillard reaction products, namely CML, CEL, pyrraline and maltosine increased only slightly (1.1–2-fold). Furosine as a hallmark for peptide-bound Amadori compounds showed a small decrease. The results suggest that mainly glycated amino acids derived from small dicarbonyl compounds such as methylglyoxal and glyoxal are formed during wort boiling. Furthermore, the studies indicate that the modification of the protein structure as a result of the Maillard reaction has an influence on the hydration of the denatured proteins during the wort boiling process, thus affecting the coagulation process and, therefore, precipitation of the hot trub. The work carried out contributes to the understanding of the chemical reactions influencing the amino acid and Maillard reaction product transfer from malt to beer.
Graphical abstract
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16
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Park HY, Lee HB, Lee SY, Oh MJ, Ha SK, Do E, Lee HHL, Hur J, Lee KW, Nam MH, Park MG, Kim Y. Lactococcus lactis KF140 Reduces Dietary Absorption of Nε - (Carboxymethyl)lysine in Rats and Humans via β-Galactosidase Activity. Front Nutr 2022; 9:916262. [PMID: 35811971 PMCID: PMC9263842 DOI: 10.3389/fnut.2022.916262] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Accepted: 06/09/2022] [Indexed: 12/03/2022] Open
Abstract
Background and Aims Excessive intake of advanced glycation end products (AGEs), which are formed in foods cooked at high temperatures for long periods of time, has negative health effects, such as inflammatory responses and oxidative stress. Nε-(Carboxymethyl)lysine (CML) is one of the major dietary AGEs. Given their generally recognized as safe status and probiotic functionalities, lactic acid bacteria may be ideal supplements for blocking intestinal absorption of food toxicants. However, the protective effects of lactic acid bacteria against dietary AGEs have not been fully elucidated. Materials and Methods We investigated the effect of treatment with Lactococcus lactis KF140 (LL-KF140), which was isolated from kimchi, on the levels and toxicokinetics of CML. The CML reduction efficacies of the Lactococcus lactis KF140 (LL-KF140), which was isolated from kimchi, were conducted by in vitro test for reducing CML concentration of the casein-lactose reaction product (CLRP) and in vivo test for reducing serum CML level of LL-KF140 administered rats at 2.0 × 108 CFU/kg for14 days. In addition, 12 volunteers consuming LL-KF140 at 2.0 × 109 CFU/1.5 g for 26 days were determined blood CML concentration and compared with that before intake a Parmesan cheese. Results Administration of LL-KF140 reduced serum CML levels and hepatic CML absorption in rats that were fed a CML-enriched product. In a human trial, the intake of LL-KF140 prevented increases in the serum levels of CML and alanine aminotransferase after consumption of a CML-rich cheese. LL-KF140 was determined to presence in feces through metagenome analysis. Furthermore, β-galactosidase, one of the L. lactis-produced enzymes, inhibited the absorption of CML and reduced the levels of this AGE, which suggests an indirect inhibitory effect of LL-KF140. This study is the first to demonstrate that an L. lactis strain and its related enzyme contribute to the reduction of dietary absorption of CML.
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Affiliation(s)
- Ho-Young Park
- Food Functionality Research Division, Korea Food Research Institute, Jeollabuk-do, South Korea
| | - Hye-Bin Lee
- Food Functionality Research Division, Korea Food Research Institute, Jeollabuk-do, South Korea
| | - So-Young Lee
- Food Functionality Research Division, Korea Food Research Institute, Jeollabuk-do, South Korea
| | - Mi-Jin Oh
- Food Functionality Research Division, Korea Food Research Institute, Jeollabuk-do, South Korea
| | - Sang Keun Ha
- Food Functionality Research Division, Korea Food Research Institute, Jeollabuk-do, South Korea
| | - Eunju Do
- Clinical Trial Convergence Commercialization Team, Daegu Technopark, Daegu, South Korea
| | - Hyun Hee L. Lee
- Food Functionality Research Division, Korea Food Research Institute, Jeollabuk-do, South Korea
| | - Jinyoung Hur
- Food Functionality Research Division, Korea Food Research Institute, Jeollabuk-do, South Korea
| | - Kwang-Won Lee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, South Korea
| | - Mi-Hyun Nam
- Department of Ophthalmology, Sue Anschutz-Rodgers Eye Center, University of Colorado, Aurora, Aurora, CO, United States
| | | | - Yoonsook Kim
- Food Functionality Research Division, Korea Food Research Institute, Jeollabuk-do, South Korea
- *Correspondence: Yoonsook Kim,
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Poojary MM, Lund MN. Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction. Annu Rev Food Sci Technol 2021; 13:35-58. [PMID: 34941384 DOI: 10.1146/annurev-food-052720-104513] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Protein is a major nutrient present in foods along with carbohydrates and lipids. Food proteins undergo a wide range of modifications during food production, processing, and storage. In this review, we discuss two major reactions, oxidation and the Maillard reaction, involved in chemical modifications of food proteins. Protein oxidation in foods is initiated by metal-, enzyme-, or light-induced processes. Food protein oxidation results in the loss of thiol groups and the formation of protein carbonyls and specific oxidation products of cysteine, tyrosine, tryptophan, phenylalanine, and methionine residues, such as disulfides, dityrosine, kynurenine, m-tyrosine, and methionine sulfoxide. The Maillard reaction involves the reaction of nucleophilic amino acid residues with reducing sugars, which yields numerous heterogeneous compounds such as α-dicarbonyls, furans, Strecker aldehydes, advanced glycation end-products, and melanoidins. Both protein oxidation and the Maillard reaction result in the loss of essential amino acids but may positively or negatively impact food structure and flavor. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Mahesha M Poojary
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark;
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark; .,Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark;
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Nobis A, Kwasnicki M, Lehnhardt F, Hellwig M, Henle T, Becker T, Gastl M. A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of De Novo Formation of Aging Aldehydes. Foods 2021; 10:foods10112668. [PMID: 34828949 PMCID: PMC8622366 DOI: 10.3390/foods10112668] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 10/28/2021] [Accepted: 11/01/2021] [Indexed: 11/16/2022] Open
Abstract
Flavor instability of beer is affected by the rise of aroma-active aldehydes during aging. Aldehydes can be either released from bound-state forms or formed de novo. This second part of our study focused on the de novo formation of aldehydes during the Maillard reaction, Strecker degradation, and oxidation reactions. Key precursor compounds for de novo pathways are free amino acids. This study varied the potential for reactions by varying free amino acid content in fresh beer using different proteolytic malt modification levels (569–731 mg/100 g d. m. of soluble nitrogen) of the used malt in brewing trials. Overall, six pale lager beers were produced from three malts (different malt modification levels), each was made from two different barley varieties and was naturally and forcibly aged. It was found that higher malt modification levels in fresh beer and during beer aging increased amino acid and dicarbonyl concentrations as aging precursors and Strecker aldehyde contents as aging indicators. Dicarbonyls were degraded during aging. Advanced glycation end products as possible degradation products showed no consistent formation during aging. Therefore, Strecker reactions were favored during beer aging. No alternative oxidative formation of Strecker aldehydes from their corresponding alcohols could be confirmed. Along with the preceding part one of our investigation, the results of this study showed that de novo formation and release occur simultaneously. After 4 months of natural aging, aldehyde rise is mainly accounted for by de novo formation.
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Affiliation(s)
- Arndt Nobis
- TUM School of Life Sciences, Technische Universität München, 85354 Freising, Germany; (A.N.); (F.L.); (T.B.)
| | - Melanie Kwasnicki
- Chair of Food Chemistry, Technische Universität Dresden, 01069 Dresden, Germany; (M.K.); (T.H.)
| | - Florian Lehnhardt
- TUM School of Life Sciences, Technische Universität München, 85354 Freising, Germany; (A.N.); (F.L.); (T.B.)
| | - Michael Hellwig
- Institute of Food Chemistry, Technical University of Braunschweig, 38106 Braunschweig, Germany;
| | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, 01069 Dresden, Germany; (M.K.); (T.H.)
| | - Thomas Becker
- TUM School of Life Sciences, Technische Universität München, 85354 Freising, Germany; (A.N.); (F.L.); (T.B.)
| | - Martina Gastl
- TUM School of Life Sciences, Technische Universität München, 85354 Freising, Germany; (A.N.); (F.L.); (T.B.)
- Correspondence:
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19
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Wang Q, Xu Q, Wang H, Han B, Xia D, Wang D, Zhang W. Molecular mechanisms of interaction between enzymes and Maillard reaction products formed from thermal hydrolysis pretreatment of waste activated sludge. WATER RESEARCH 2021; 206:117777. [PMID: 34688093 DOI: 10.1016/j.watres.2021.117777] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 10/10/2021] [Accepted: 10/11/2021] [Indexed: 06/13/2023]
Abstract
Thermal hydrolysis pretreatment (THP) is often used to improve the anaerobic digestion performance of waste activated sludge (WAS) in wastewater treatment plants (WWTPs). During the THP process, the proteins and polysaccharides in the biomass will undergo hydrolysis and Maillard reaction, producing biorefractory organic substances, such as recalcitrant dissolved organic nitrogen (rDON) and melanoidins. In this study, a series of spectroscopy methods were used to quantitatively analyze the Maillard reaction of glucose and lysine, and the interaction mechanisms of the Maillard reaction products (MRPs) and lysozyme were investigated. Results showed that the typical aromatic heterocyclic structures in MRPs, such as pyrazine and furan, were found to quench molecular fluorescence of lysozyme, resulting in an unfolding of standard protein structure and increase in lysozyme hydrophobicity. Significant loss of enzyme activity was detected during this process. Thermodynamic parameters obtained from isothermal titration calorimetry (ITC) confirmed that the interaction between MRPs and lysozyme occurred both exothermically and spontaneously. Density functional theory (DFT) calculations suggested that the molecular interactions of MRPs and protein included parallel dislocation aromatic stacking, T-shaped vertical aromatic stacking, H-bond and H-bond coupled to aromatic stacking.
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Affiliation(s)
- Qiandi Wang
- School of Environmental Studies, China University of Geosciences, Wuhan, 430074, Hubei, China; Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China
| | - Qiongying Xu
- Faculty of Materials Science and Chemistry, China University of Geosciences, Wuhan, 430074, Hubei, China
| | - Huidi Wang
- School of Environmental Studies, China University of Geosciences, Wuhan, 430074, Hubei, China
| | - Bo Han
- Faculty of Materials Science and Chemistry, China University of Geosciences, Wuhan, 430074, Hubei, China
| | - Dasha Xia
- Hangzhou Yanqu Information Technology Co., Ltd., Hangzhou, 310012, China
| | - Dongsheng Wang
- School of Environmental Studies, China University of Geosciences, Wuhan, 430074, Hubei, China; Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China
| | - Weijun Zhang
- School of Environmental Studies, China University of Geosciences, Wuhan, 430074, Hubei, China.
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Yuan X, Nie C, Liu H, Ma Q, Peng B, Zhang M, Chen Z, Li J. Comparison of metabolic fate, target organs, and microbiota interactions of free and bound dietary advanced glycation end products. Crit Rev Food Sci Nutr 2021:1-22. [PMID: 34698575 DOI: 10.1080/10408398.2021.1991265] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Increased intake of Western diets and ultra-processed foods is accompanied by increased intake of advanced glycation end products (AGEs). AGEs can be generated exogenously in the thermal processing of food and endogenously in the human body, which associated with various chronic diseases. In food, AGEs can be divided into free and bound forms, which differ in their bioavailability, digestion, absorption, gut microbial interactions and untargeted metabolites. We summarized the measurements and contents of free and bound AGE in foods. Moreover, the ingestion, digestion, absorption, excretion, gut microbiota interactions, and metabolites and metabolic pathways between free and bound AGEs based on animal and human studies were compared. Bound AGEs were predominant in most of the selected foods, while beer and soy sauce were rich in free AGEs. Only 10%-30% of AGEs were absorbed into the systemic circulation when orally administered. The excretion of ingested free and bound AGEs was approximately 90% and 60%, respectively. Dietary free CML has a detrimental effect on gut microbiota composition, while bound AGEs have both detrimental and beneficial impacts. Free and bound dietary AGEs changed amino acid metabolism, energy metabolism and carbohydrate metabolism. And besides, bound dietary AGEs altered vitamin metabolism, and glycerolipid metabolism.
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Affiliation(s)
- Xiaojin Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Chenxi Nie
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Huicui Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Qingyu Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Bo Peng
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Min Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Zhifei Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Juxiu Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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21
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Qi H, Zhang Z, Zhang X, Li B, Li L. Two Dipeptide-Bound Pyrralines with Ile or Ala: A Study on Their Synthesis, Transport across Caco-2 Cell Monolayers, and Interaction with Aminopeptidase N. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:10962-10973. [PMID: 34493043 DOI: 10.1021/acs.jafc.1c03773] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
In this study, pyrralylisoleucine (Pyrr-Ile) and pyrralylalanine (Pyrr-Ala), two dipeptide-bound pyrralines with different C-termini were synthesized as the representatives of dietary advanced glycation end products (dAGEs). The structures of Pyrr-Ile and Pyrr-Ala were characterized by high-resolution mass spectrometry, nuclear magnetic resonance, and Fourier transform infrared spectroscopy. Then, the transport of Pyrr-Ile and Pyrr-Ala across intestinal epithelial cells was investigated using Caco-2 cell monolayers, and their interaction with aminopeptidase N (APN) was analyzed. The results showed that the apparent permeability coefficient (Papp) of Pyrr-Ala was (14.1 ± 2.26) × 10-7 cm·s-1 calculated by free pyrraline, while the Papp values of Pyrr-Ile were (32.4 ± 5.35) × 10-7 and (19.1 ± 1.46) × 10-7 cm·s-1 when they were, respectively, calculated according to their dipeptide-bound or free form. Both Pyrr-Ala and Pyrr-Ile were potential substrates of APN, and their hydrolysis by APN may make the intact transmembrane transport of Pyrr-Ala and Pyrr-Ile more difficult, especially for Pyrr-Ala. Besides, the occurrence of product inhibition in hydrolysis of Pyrr-Ile was possible. Pyrr-Ile and Pyrr-Ala were different in Papp values and transport forms, which suggested that the C-terminus may play an important role in their transport across the Caco-2 cell monolayers. In addition, the results highlight the intact transmembrane transport of dipeptide-bound pyrraline.
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Affiliation(s)
- Haiping Qi
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou 510640, China
| | - Zhenhui Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou 510640, China
| | - Xia Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou 510640, China
| | - Bing Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou 510640, China
| | - Lin Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou 510640, China
- School of Chemical Engineering and Energy Technology, Dongguan University of Technology, College Road 1, Dongguan 523808, China
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22
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Nobis A, Wendl S, Becker T, Gastl M. Formation and degradation of 3‐deoxyglucosone as a key intermediate for ageing indicators during wort boiling. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.668] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Arndt Nobis
- Chair of Brewing and Beverage Technology TU Munich Weihenstephaner Steig 20 Freising 85354 Germany
| | - Stefan Wendl
- Chair of Brewing and Beverage Technology TU Munich Weihenstephaner Steig 20 Freising 85354 Germany
| | - Thomas Becker
- Chair of Brewing and Beverage Technology TU Munich Weihenstephaner Steig 20 Freising 85354 Germany
| | - Martina Gastl
- Chair of Brewing and Beverage Technology TU Munich Weihenstephaner Steig 20 Freising 85354 Germany
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23
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The post-translational modification landscape of commercial beers. Sci Rep 2021; 11:15890. [PMID: 34354100 PMCID: PMC8342498 DOI: 10.1038/s41598-021-95036-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Accepted: 07/15/2021] [Indexed: 02/02/2023] Open
Abstract
Beer is one of the most popular beverages worldwide. As a product of variable agricultural ingredients and processes, beer has high molecular complexity. We used DIA/SWATH-MS to investigate the proteomic complexity and diversity of 23 commercial Australian beers. While the overall complexity of the beer proteome was modest, with contributions from barley and yeast proteins, we uncovered a very high diversity of post-translational modifications (PTMs), especially proteolysis, glycation, and glycosylation. Proteolysis was widespread throughout barley proteins, but showed clear site-specificity. Oligohexose modifications were common on lysines in barley proteins, consistent with glycation by maltooligosaccharides released from starch during malting or mashing. O-glycosylation consistent with oligomannose was abundant on secreted yeast glycoproteins. We developed and used data analysis pipelines to efficiently extract and quantify site-specific PTMs from SWATH-MS data, and showed incorporating these features into proteomic analyses extended analytical precision. We found that the key differentiator of the beer glyco/proteome was the brewery, with beer from independent breweries having a distinct profile to beer from multinational breweries. Within a given brewery, beer styles also had distinct glyco/proteomes. Targeting our analyses to beers from a single brewery, Newstead Brewing Co., allowed us to identify beer style-specific features of the glyco/proteome. Specifically, we found that proteins in darker beers tended to have low glycation and high proteolysis. Finally, we objectively quantified features of foam formation and stability, and showed that these quality properties correlated with the concentration of abundant surface-active proteins from barley and yeast.
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Akıllıoğlu HG, Lund MN. Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysis. Food Chem 2021; 366:130601. [PMID: 34298391 DOI: 10.1016/j.foodchem.2021.130601] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 07/08/2021] [Accepted: 07/12/2021] [Indexed: 11/17/2022]
Abstract
An analytical method was developed and validated for simultaneous identification and quantification of advanced glycation end products (AGEs), amino acid cross-links, lysine and arginine in foodstuffs based on acid hydrolysis, hydrophilic interaction chromatography and high-resolution mass spectrometry. The method proved to be sensitive, reproducible and accurate for furosine, N-Ɛ-(carboxymethyl)lysine, N-Ɛ-(carboxyethyl)lysine, methylglyoxal and glyoxal-derived hydroimidazolones (MG-H and GO-H isomers, respectively), glyoxal lysine dimer, lysinoalanine, lanthionine, lysine and arginine. LOD and LOQ values in water were found to be 0.9-15.5 ng/mL and 2.8-47 ng/mL, respectively, and increased to 1.4-60 ng/mL and 4.4-182 ng/mL in liquid infant formula. Recovery values ranged from 76 to 118% in four different food matrices. Microwave-assisted hydrolysis for 11 min had similar efficiency as conventional hydrolysis, which requires overnight incubation. Acid stability of each compound was determined during microwave and conventional hydrolysis, and showed that the MG-H1 isomer is partially converted to the MG-H3 isomer during acid hydrolysis.
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Affiliation(s)
- Halise Gül Akıllıoğlu
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Blegdamsvej 3, 2200 Copenhagen N, Denmark.
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Pieczonka SA, Hemmler D, Moritz F, Lucio M, Zarnkow M, Jacob F, Rychlik M, Schmitt-Kopplin P. Hidden in its color: A molecular-level analysis of the beer's Maillard reaction network. Food Chem 2021; 361:130112. [PMID: 34029904 DOI: 10.1016/j.foodchem.2021.130112] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 05/07/2021] [Accepted: 05/12/2021] [Indexed: 01/07/2023]
Abstract
We here report a comprehensive non-targeted analytical approach to describe the Maillard reaction in beer. By Fourier-transform ion cyclotron mass spectrometry (FT-ICR-MS), we were able to assign thousands of unambiguous molecular formulae to the mass signals and thus directly proceed to the compositional space of 250 analyzed beer samples. Statistical data analyses of the annotated compositions showed that the Maillard reaction is one of the driving forces of beer's molecular diversity leading to key compositional changes in the beer metabolome. Different visualization methods allowed us to map the systematic nature of Maillard reaction derived compounds. The typical molecular pattern, validated by an experimental Maillard reaction model system, pervades over 2,800 (40%) of the resolved small molecules. The major compositional changes were investigated by mass difference network analysis. We were able to reveal general reaction sequences that could be assigned to successive Maillard intermediate phase reactions by shortest path analysis.
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Affiliation(s)
- Stefan A Pieczonka
- Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-von-Imhof Forum 2, 85354 Freising, Germany; Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstraße 1, 85764 Neuherberg, Germany
| | - Daniel Hemmler
- Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-von-Imhof Forum 2, 85354 Freising, Germany; Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstraße 1, 85764 Neuherberg, Germany
| | - Franco Moritz
- Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstraße 1, 85764 Neuherberg, Germany
| | - Marianna Lucio
- Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstraße 1, 85764 Neuherberg, Germany
| | - Martin Zarnkow
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany
| | - Fritz Jacob
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany
| | - Michael Rychlik
- Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-von-Imhof Forum 2, 85354 Freising, Germany
| | - Philippe Schmitt-Kopplin
- Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-von-Imhof Forum 2, 85354 Freising, Germany; Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstraße 1, 85764 Neuherberg, Germany.
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26
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Zhou X, Ulaszewska MM, De Gobba C, Rinnan Å, Poulsen MW, Chen J, Mattivi F, Hedegaard RV, Skibsted LH, Dragsted LO. New Advanced Glycation End Products Observed in Rat Urine by Untargeted Metabolomics after Feeding with Heat-Treated Skimmed Milk Powder. Mol Nutr Food Res 2021; 65:e2001049. [PMID: 33559951 DOI: 10.1002/mnfr.202001049] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 02/01/2021] [Indexed: 12/28/2022]
Abstract
SCOPE Milk powder is commonly consumed throughout the world. However, advanced glycation end products (AGEs) will form in milk powder during thermal processing and long-term storage. This study aimed to identify such compounds with potential as new urinary biomarkers of intake of heat-treated skimmed milk powder (HSMP). METHODS AND RESULTS A parallel study is performed with different dosages of HSMP as well as hydrolyzed HSMP and untreated skimmed milk powder (SMP) in 36 rats. The 24-h urine samples on day 7 or 8 are collected and profiled by untargeted UPLC-Qtof-MS metabolomics. Statistical analysis revealed 25 metabolites differentiating SMP and HSMP; nineteen of these structures are proposed as lysine- and arginine-derived AGEs, and heterocyclic compounds. CONCLUSION These metabolites may potentially serve as biomarkers of food intake pending further validation to assess intakes of heat-processed dairy foods and thus help to elucidate the effects of HSMP consumption or dietary AGEs on human health.
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Affiliation(s)
- Xiaomin Zhou
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg, 1958, Denmark
| | - Maria M Ulaszewska
- Department of Food Quality and Nutrition, Fondazione Edmund Mach, Research and Innovation Centre, San Michele all'Adige, Italy
- Center for Omics Sciences, Proteomics and Metabolomics Facility - ProMeFa, IRCCS San Raffaele Scientific Institute, Milan, Italy
| | - Cristian De Gobba
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg, 1958, Denmark
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, 1958, Denmark
| | - Åsmund Rinnan
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, 1958, Denmark
| | - Malene W Poulsen
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg, 1958, Denmark
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Fulvio Mattivi
- Department of Food Quality and Nutrition, Fondazione Edmund Mach, Research and Innovation Centre, San Michele all'Adige, Italy
- Department of Cellular, Computational, and Integrative Biology - CIBIO, University of Trento, Trento, Italy
| | - Rikke Vingborg Hedegaard
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, 1958, Denmark
| | - Leif Horsfelt Skibsted
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, 1958, Denmark
| | - Lars Ove Dragsted
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg, 1958, Denmark
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27
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Nobis A, Kunz OS, Gastl M, Hellwig M, Henle T, Becker T. Influence of 3-DG as a Key Precursor Compound on Aging of Lager Beers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3732-3740. [PMID: 33724016 DOI: 10.1021/acs.jafc.0c08003] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
3-Deoxyglucosone (3-DG) is a Maillard reaction intermediate, which forms known beer aging compounds such as Strecker aldehydes. However, the role of 3-DG in beer aging stability has not been described yet. To investigate the influence of 3-DG toward beer aging stability, different concentrations of 3-DG were added to the freshly brewed beer at the beginning of storage. Analysis of well-known degradation products of 3-DG such as 3-deoxygalactosone (HPLC-UV), 5-hydroxymethylfurfural (HPLC-UV), Strecker aldehydes (GC-MS), and free glycated amino acids (HPLC-MS/MS) during beer aging revealed that a higher initial 3-DG concentration increases the formation of the products. In this study, the significant importance of 3-DG as a key precursor compound in beer aging has been shown, especially the increase of Strecker aldehydes.
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Affiliation(s)
- Arndt Nobis
- Chair of Brewing and Beverage Technology, TU Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Oliver Simon Kunz
- Research Center Weihenstephan for Brewing and Food Quality, Alte Akademie, TU Munich, 85354 Freising, Germany
| | - Martina Gastl
- Chair of Brewing and Beverage Technology, TU Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Michael Hellwig
- Institute of Food Chemistry, TU Braunschweig, Schleinitzstraße 20, 38106 Brauschweig, Germany
| | - Thomas Henle
- Chair of Food Chemistry, TU Dresden, Bergstraße 66, 01069 Dresden, Germany
| | - Thomas Becker
- Chair of Brewing and Beverage Technology, TU Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
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28
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Robust Detection of Advanced Glycation Endproducts in Milk Powder Using Ultrahigh Performance Liquid Chromatography Tandem Mass Spectrometry (UHPLC-MS/MS). FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-01986-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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29
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Patrignani M, Brantsen JF, Awika JM, Conforti PA. Application of a novel microwave energy treatment on brewers' spent grain (BSG): Effect on its functionality and chemical characteristics. Food Chem 2020; 346:128935. [PMID: 33385918 DOI: 10.1016/j.foodchem.2020.128935] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 11/27/2020] [Accepted: 12/21/2020] [Indexed: 01/18/2023]
Abstract
The effect of a new microwave energy treatment on brewers' spent grain (BSG) functionality and its application in a bakery product was evaluated. The physicochemical modifications of BSG were studied with special emphasis on the analysis of non-enzymatic browning reactions. Microwave treatment induced the formation of Maillard reaction products with a high antioxidant activity. The structure of these compounds was fully analyzed and it was concluded that melanoidins were formed by polymerization of furanose rings. Results indicated that chlorogenic acids were also reactants involved in the development of this reaction, leading to the formation of new bioaccesible compounds with important antioxidant activity. Although the addition of BSG in cookie formulations negatively affect their texture, this effect was successfully reduced when the microwave treatment was applied on BSG. This was associated to the disrupting effect that the microwaves had on BSG fiber, which significantly reduced its water absorption index (p ≤ 0.05).
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Affiliation(s)
- Mariela Patrignani
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP, CCT La Plata, CONICET, CIC, 47 y 116, 1900 La Plata, Argentina.
| | - Julia F Brantsen
- Texas A&M University, Soil & Crop Sciences Department, 2474 TAMU, College Station, TX 77843, USA.
| | - Joseph M Awika
- Texas A&M University, Soil & Crop Sciences Department, 2474 TAMU, College Station, TX 77843, USA.
| | - Paula A Conforti
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP, CCT La Plata, CONICET, CIC, 47 y 116, 1900 La Plata, Argentina; Facultad de Ciencias Agrarias y Forestales, UNLP, 60 y 116, 1900 La Plata, Argentina.
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30
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Hellwig M, Henle T. Maillard Reaction Products in Different Types of Brewing Malt. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14274-14285. [PMID: 33205653 DOI: 10.1021/acs.jafc.0c06193] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Individual Maillard reaction products (MRPs), namely, free and protein-bound glycated amino acids as well as dicarbonyl compounds, were quantitated in various types of brewing malt using chromatographic means. Among the protein-bound glycated amino acids, which were analyzed following enzymatic hydrolysis, N-ε-fructosyllysine was the dominating compound in light (EBC < 10) and dark (10 < EBC < 500) malts, accounting for up to 15.9% of lysine derivatization, followed by N-ε-maltulosyllysine (light malts, up to 4.9% lysine derivatization) or pyrraline (dark malts, up to 10.4% lysine derivatization). Roasting of malt led to the degradation of most of the protein-bound glycated amino acids. The same trends were visible for free glycated amino acids. A novel MRP-derived Strecker aldehyde, namely, 5-(2'-formyl-5'-hydroxymethylpyrrol-1'-yl)-pentanal (pyrralinal), was detected in dark malt. The most abundant 1,2-dicarbonyl compound in malt samples was 3-deoxyglucosone (up to 9 mmol/kg), followed by 3-deoxymaltosone (up to 2 mmol/kg). Only few MRPs such as 5-hydroxymethylfurfural, furfural, the dicarbonyl compounds glyoxal, methylglyoxal, and diacetyl as well as protein-bound rhamnolysine and MG-H1 correlated with the malt color. A comparison of MRPs present in malt with corresponding amounts in beer points to neoformation of MRPs such as MG-H1 and 3-deoxygalactosone during the brewing process.
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Affiliation(s)
- Michael Hellwig
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
| | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
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31
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Mutz YS, Rosario DKA, Conte-Junior CA. Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics. Compr Rev Food Sci Food Saf 2020; 19:3774-3801. [PMID: 33337064 DOI: 10.1111/1541-4337.12642] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 08/28/2020] [Accepted: 09/03/2020] [Indexed: 12/15/2022]
Abstract
Beer chemical instability remains, at present, the main challenge in maintaining beer quality. Although not fully understood, after decades of research, significant progress has been made in identifying "aging compounds," their origin, and formation pathways. However, as the nature of aging relies on beer manufacturing aspects such as raw materials, process variables, and storage conditions, the chemical profile differs among beers. Current research points to the impact of nonoxidative reactions on beer quality. The effect of Maillard and Maillard intermediates on the final beer quality has become the focus of beer aging research, as prevention of oxidation can only sustain beer quality to some extent. On the other hand, few studies have focused on tracing a profile of whose compound is sensory relevant to specific types of beer. In this matter, the incorporation of "chemometrics," a class of multivariate statistic procedures, has helped brewing scientists achieve specific correlations between the sensory profile and chemical data. The use of chemometrics as exploratory data analysis, discrimination techniques, and multivariate calibration techniques has made the qualitatively and quantitatively translation of sensory perception of aging into manageable chemical and analytical parameters. However, despite their vast potential, these techniques are rarely employed in beer aging studies. This review discusses the chemical and sensorial bases of beer aging. It focuses on how chemometrics can be used to their full potential, with future perspectives and research to be incorporated in the field, enabling a deeper and more specific understanding of the beer aging picture.
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Affiliation(s)
- Yhan S Mutz
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Rio de Janeiro, Brazil
| | - Denes K A Rosario
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Rio de Janeiro, Brazil
| | - Carlos A Conte-Junior
- Post Graduate Program in Food Science, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.,Post Graduate Program in Veterinary Hygiene, Faculty of Veterinary Medicine, Fluminense Federal University, Niterói, Brazil.,Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Rio de Janeiro, Brazil.,National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil
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32
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Zhao D, Sheng B, Li H, Wu Y, Xu D, Li C. Glycation from α-dicarbonyl compounds has different effects on the heat-induced aggregation of bovine serum albumin and β-casein. Food Chem 2020; 340:128108. [PMID: 33010643 DOI: 10.1016/j.foodchem.2020.128108] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 08/24/2020] [Accepted: 09/12/2020] [Indexed: 10/23/2022]
Abstract
α-Dicarbonyl compounds are generated in large amounts during heat treatment in food production. This work compared the influence of glycation by α-dicarbonyl on the hydrothermal aggregation of bovine serum albumin (BSA) and of β-casein (β-CN). Glycation by α-dicarbonyl compounds was found to be more efficient than glycation by glucose in reducing the free amino groups, surface hydrophobicity and isoelectric point of BSA, thus greatly inhibited the hydrothermal aggregation of BSA. In addition, glycation by α-dicarbonyl greatly transformed the rigid BSA aggregates into flexible structures, based on analysis by fluorescence spectrum, transmission electron microscope and small-angle X-ray scattering. In contrast, both the aggregation process and aggregates conformation of β-CN were found to be minimally affected by glycation, possibly due to the intrinsic disorder of β-CN. This work highlights the substantial influences of α-dicarbonyl on dietary proteins during heat treatment depending on the protein structural characteristics.
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Affiliation(s)
- Di Zhao
- Key Laboratory of Meat Processing, MOA, Key Laboratory of Meat Processing and Quality Control, MOE, Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Bulei Sheng
- Department of Food Science, Aarhus University, Blichers Allé 20, Tjele 8830, Denmark
| | - Hao Li
- Key Laboratory of Meat Processing, MOA, Key Laboratory of Meat Processing and Quality Control, MOE, Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yi Wu
- College of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, PR China
| | - Dan Xu
- College of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, PR China
| | - Chunbao Li
- Key Laboratory of Meat Processing, MOA, Key Laboratory of Meat Processing and Quality Control, MOE, Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China
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33
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Abstract
The compositional space of a set of 120 diverse beer samples was profiled by rapid flow-injection analysis (FIA) Fourier transform ion cyclotron mass spectrometry (FTICR-MS). By the unrivaled mass resolution, it was possible to uncover and assign compositional information to thousands of yet unknown metabolites in the beer matrix. The application of several statistical models enabled the assignment of different molecular pattern to certain beer attributes such as the beer type, the way of adding hops and the grain used. The dedicated van Krevelen diagrams and mass difference networks displayed the structural connectivity of the annotated sum formulae. Thereby it was possible to provide a base of knowledge of the beer metabolome far above database-dependent annotations. Typical metabolic signatures for beer types, which reflect differences in ingredients and ways of brewing, could be extracted. Besides, the complexity of isomeric compounds, initially profiled as single mass values in fast FIA-FTICR-MS, was resolved by selective UHPLC-ToF-MS2 analysis. Thereby structural hypotheses based on FTICR’s sum formulae could be confirmed. Benzoxazinoid hexosides deriving from the wheat’s secondary metabolism were uncovered as suitable marker substances for the use of whole wheat grains, in contrast to merely wheat starch or barley. Furthermore, it was possible to describe Hydroxymethoxybenzoxazinone(HMBOA)-hexosesulfate as a hitherto unknown phytoanticipin derivative in wheat containing beers. These findings raise the potential of ultrahigh resolution mass spectrometry for rapid quality control and inspection purposes as well as deep metabolic profiling, profound search for distinct hidden metabolites and classification of archeological beer samples.
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34
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Petrucci R, Di Matteo P, De Francesco G, Mattiello L, Perretti G, Russo P. Novel Fast Identification and Determination of Free Polyphenols in Untreated Craft Beers by HPLC-PDA-ESI-MS/MS in SIR Mode. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7984-7994. [PMID: 32648748 DOI: 10.1021/acs.jafc.0c02802] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Many analytical methods for polyphenol determination in food and beverages can be found in the literature, but most of them need time-consuming sample pretreatment. Conversely, methods are missing for a rapid screening of non-pre-treated samples, with useful application in the agri-food industry, from process control to fraud. Selected ion recording mass mode after liquid chromatographic separation was used for the detection and quantification of free polyphenols in three craft beers, after just degassing, filtering, and diluting the beer samples with the mobile phase prior to the analysis. Fourteen polyphenols including hydroxybenzoic acids, hydroxycinnamic acids, and flavonols were chosen as standards. Nine of them were identified and quantified in at least one of the analyzed craft beers, despite the low content and the complexity of the samples. Depending on the analyte, 80-7 μg/L as the limit of detection (LOD) and 240-30 μg/L as the limit of quantification (LOQ) were found. Satisfactory results for interday and intraday precisions, accuracy, recovery, and matrix effect were found. The one-factor analysis of variance (ANOVA) on the three different craft beers was statistically significant, with P < 0.05. The electrospray ionization mass fingerprinting of the same non-pre-treated craft beers was also investigated for wider characterization. Diagnostic ions were found and identified as deriving from oligosaccharides, organic acids, and amino acids.
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Affiliation(s)
- Rita Petrucci
- Department of Basic and Applied Sciences for Engineering, Sapienza University of Rome, Via del Castro Laurenziano 7, 00161 Rome, Italy
| | - Paola Di Matteo
- Department of Chemical Engineering Materials Environment, Sapienza University of Rome, Via Eudossiana 18, 00184 Rome, Italy
| | - Giovanni De Francesco
- Italian Brewing Research Centre (CERB), University of Perugia, Via San Costanzo, 06126 Perugia, Italy
| | - Leonardo Mattiello
- Department of Basic and Applied Sciences for Engineering, Sapienza University of Rome, Via del Castro Laurenziano 7, 00161 Rome, Italy
| | - Giuseppe Perretti
- Department of Agricultural, Food and Environmental Science, University of Perugia, Via San Costanzo, 06126 Perugia, Italy
| | - Paola Russo
- Department of Chemical Engineering Materials Environment, Sapienza University of Rome, Via Eudossiana 18, 00184 Rome, Italy
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35
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Zhang Q, Wang Y, Fu L. Dietary advanced glycation end‐products: Perspectives linking food processing with health implications. Compr Rev Food Sci Food Saf 2020; 19:2559-2587. [DOI: 10.1111/1541-4337.12593] [Citation(s) in RCA: 131] [Impact Index Per Article: 26.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 05/07/2020] [Accepted: 05/25/2020] [Indexed: 12/12/2022]
Affiliation(s)
- Qiaozhi Zhang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and BiotechnologyZhejiang Gongshang University Hangzhou P.R. China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and BiotechnologyZhejiang Gongshang University Hangzhou P.R. China
| | - Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and BiotechnologyZhejiang Gongshang University Hangzhou P.R. China
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36
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Healthy eating recommendations: good for reducing dietary contribution to the body's advanced glycation/lipoxidation end products pool? Nutr Res Rev 2020; 34:48-63. [PMID: 32450931 DOI: 10.1017/s0954422420000141] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
The present review aims to give dietary recommendations to reduce the occurrence of the Maillard reaction in foods and in vivo to reduce the body's advanced glycation/lipoxidation end products (AGE/ALE) pool. A healthy diet, food reformulation and good culinary practices may be feasible for achieving the goal. A varied diet rich in fresh vegetables and fruits, non-added sugar beverages containing inhibitors of the Maillard reaction, and foods prepared by steaming and poaching as culinary techniques is recommended. Intake of supplements and novel foods with low sugars, low fats, enriched in bioactive compounds from food and waste able to modulate carbohydrate metabolism and reduce body's AGE/ALE pool is also recommended. In conclusion, the recommendations made for healthy eating by the Spanish Society of Community Nutrition (SENC) and Harvard University seem to be adequate to reduce dietary AGE/ALE, the body's AGE/ALE pool and to achieve sustainable nutrition and health.
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37
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Koren D, Hegyesné Vecseri B, Kun-Farkas G, Urbin Á, Nyitrai Á, Sipos L. How to objectively determine the color of beer? Journal of Food Science and Technology 2020; 57:1183-1189. [PMID: 32123439 PMCID: PMC7026378 DOI: 10.1007/s13197-020-04237-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 11/12/2019] [Accepted: 01/03/2020] [Indexed: 11/24/2022]
Abstract
Beer color is an important sensory attribute, the first one that the consumer observes. There are two standard methods accepted for determining the color of these products, one related to the European Brewery Convention (EBC) and the other is the Standard Reference Method (SRM). Both methods are based on absorbance, but in case of the more and more popular fruit beers these methods give false result since these products appear in varied colors and have different spectra than regular beers. In this study 39 different types of beers were investigated, including fruit beers and beer based mixed drinks to compare their color in CIE 1976 L*a*b* color space, absorption-based colors and transmission spectra. ΔE*ab values of products with less than 5% EBC difference ranged from 4.5 to 17.4. There were magnitude differences in the transmission spectra of these products, fruit beers showed different tendencies due to the added fruit or fruit juice. The highest ΔE*ab value belonged to two traditional Weissbiers. Absorption-based methods are not able in many cases to differentiate between products which have nearly the same EBC or SRM color but visually are different. A multi-wavelength method would be reasonable to be developed for more objective and accurate beer color determination.
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Affiliation(s)
- Dániel Koren
- 1Department of Brewing and Distilling, Faculty of Food Science, Szent István University, 45 Ménesi út, Budapest, 1118 Hungary
| | - Beáta Hegyesné Vecseri
- 1Department of Brewing and Distilling, Faculty of Food Science, Szent István University, 45 Ménesi út, Budapest, 1118 Hungary
| | - Gabriella Kun-Farkas
- 1Department of Brewing and Distilling, Faculty of Food Science, Szent István University, 45 Ménesi út, Budapest, 1118 Hungary
| | - Ágnes Urbin
- 2Department of Mechatronics, Optics and Mechanical Engineering Informatics, Faculty of Mechanical Engineering, Budapest University of Technology and Economics, 3. Műegyetem út, Budapest, 1111 Hungary
| | - Ákos Nyitrai
- 3Department of Postharvest Science and Sensory Evaluation, Faculty of Food Science, Szent István University, 29 Villányi út, Budapest, 1118 Hungary
| | - László Sipos
- 3Department of Postharvest Science and Sensory Evaluation, Faculty of Food Science, Szent István University, 29 Villányi út, Budapest, 1118 Hungary
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38
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Martinez-Gomez A, Caballero I, Blanco CA. Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity. Biomolecules 2020; 10:E400. [PMID: 32143493 PMCID: PMC7175304 DOI: 10.3390/biom10030400] [Citation(s) in RCA: 69] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 02/24/2020] [Accepted: 03/01/2020] [Indexed: 12/17/2022] Open
Abstract
Beer is one of the most consumed drinks around the world, containing a variety of compounds that offer both appreciated sensorial characteristics and health advantages. Important healthy compounds in beer are those with antioxidant properties that attenuate the content of free radicals produced as by-products in the human metabolism, exerting an appreciable effect against cancers or cardiovascular diseases. This work details a study of antioxidant compounds present in beer, focusing on the two main groups: phenols (including polyphenolic forms) and melanoidins, formed specifically during brewing as Maillard products. The fundaments of the most important methods to evaluate beer antioxidant activity, the main antioxidant compounds present in beer-especially those with healthy properties-and the new trends to increase beer antioxidant activity are also discussed.
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Affiliation(s)
| | | | - Carlos A. Blanco
- Dpto. Ingeniería Agrícola y Forestal (Area de Tecnología de los Alimentos), E.T.S. Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain; (A.M.-G.); (I.C.)
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39
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Kanzler C, Haase PT. Melanoidins Formed by Heterocyclic Maillard Reaction Intermediates via Aldol Reaction and Michael Addition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:332-339. [PMID: 31814399 DOI: 10.1021/acs.jafc.9b06258] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Thermal treatment of food leads to the formation of melanoidins by reactions of carbohydrates with free amino acids or proteins in the late stage of Maillard reaction. The aim of this study was the identification of reaction mechanisms responsible for the formation of melanoidins involving active methylenes with the heterocyclic structure and the structural characterization of the resulting products. For this purpose, norfuraneol was incubated with the aldehydes pyrrole-2-aldehyde or furfural at 125 °C. With the help of high-resolution mass spectrometry, the structural composition of oligomers of up to fifteen C5-units could be described for the first time. Aldol and Michael reactions could be identified as crucial steps for the formation of new C-C-bonds. With increasing heating time, the elimination of water from the products was facilitated, and oxidation reactions of integrated reductone structures lead to the expansion of conjugated double-bond systems responsible for the color formation of the samples.
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Affiliation(s)
- Clemens Kanzler
- Technische Universität Berlin , Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytik , Gustav-Meyer-Allee 25 , 13355 Berlin , Germany
| | - Paul T Haase
- Technische Universität Berlin , Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytik , Gustav-Meyer-Allee 25 , 13355 Berlin , Germany
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40
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Su Y, Böhm W, Wenzel M, Paasch S, Acker M, Doert T, Brunner E, Henle T, Weigand JJ. Mild hydrothermally treated brewer's spent grain for efficient removal of uranyl and rare earth metal ions. RSC Adv 2020; 10:45116-45129. [PMID: 35516275 PMCID: PMC9058606 DOI: 10.1039/d0ra08164g] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Accepted: 11/26/2020] [Indexed: 12/15/2022] Open
Abstract
The increasing concerns on uranium and rare earth metal ion pollution in the environment require sustainable strategies to remove them from wastewater. The present study reports an eco-friendly approach to convert a kind of protein-rich biomass, brewer's spent grain (BSG), into effective biosorbents for uranyl and rare earth metal ions. The employed method reduces the energy consumption by performing the hydrothermal treatment at a significantly lower temperature (150 °C) than conventional hydrothermal carbonization. In addition, with the aid of the Maillard reaction between carbohydrates and proteins forming melanoidins, further activation processes are not required. Treatment at 150 °C for 16 h results in an altered biosorbent (ABSG) with increased content of carboxyl groups (1.46 mmol g−1) and a maximum adsorption capacity for La3+, Eu3+, Yb3+ (pH = 5.7) and UO22+ (pH = 4.7) of 38, 68, 46 and 221 mg g−1, respectively. Various characterization methods such as FT-IR, 13C CP/MAS NMR, SEM-EDX and STA-GC-MS analysis were performed to characterize the obtained material and to disclose the adsorption mechanisms. Aside from oxygen-containing functional groups, nitrogen-containing functional groups also contribute to the adsorption. These results strongly indicate that mild hydrothermal treatment of BSG could be applied as a greener, low-cost method to produce effective adsorbents for uranyl and rare earth metal ion removal. Effective biosorbent ABSG is obtained via hydrothermal treatment of BSG at low temperature without activation, minimizing energy consumption and environmental impact.![]()
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Affiliation(s)
- Yi Su
- Chair of Inorganic Molecular Chemistry
- TU Dresden
- 01062 Dresden
- Germany
| | - Wendelin Böhm
- Chair of Food Chemistry
- TU Dresden
- 01062 Dresden
- Germany
| | - Marco Wenzel
- Chair of Inorganic Molecular Chemistry
- TU Dresden
- 01062 Dresden
- Germany
| | - Silvia Paasch
- Chair of Bioanalytical Chemistry
- TU Dresden
- 01062 Dresden
- Germany
| | - Margret Acker
- Central Radionuclide Laboratory
- TU Dresden
- 01062 Dresden
- Germany
| | - Thomas Doert
- Chair of Inorganic Chemistry II
- TU Dresden
- 01062 Dresden
- Germany
| | - Eike Brunner
- Chair of Bioanalytical Chemistry
- TU Dresden
- 01062 Dresden
- Germany
| | - Thomas Henle
- Chair of Food Chemistry
- TU Dresden
- 01062 Dresden
- Germany
| | - Jan J. Weigand
- Chair of Inorganic Molecular Chemistry
- TU Dresden
- 01062 Dresden
- Germany
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Zhao D, Sheng B, Wu Y, Li H, Xu D, Nian Y, Mao S, Li C, Xu X, Zhou G. Comparison of Free and Bound Advanced Glycation End Products in Food: A Review on the Possible Influence on Human Health. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:14007-14018. [PMID: 31789029 DOI: 10.1021/acs.jafc.9b05891] [Citation(s) in RCA: 72] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Debate on the hazards of advanced glycation end products (AGEs) in food has continued for many years as a result of their uncertain bioavailability and ability to bind to their receptors (RAGEs) in vivo. There are increasing evidence that free and bound AGEs have many differences in gastrointestinal digestion, intestinal absorption, binding with RAGEs, in vivo circulation, and renal clearance. Therefore, this paper compares these aspects between free and bound AGEs by summarizing the available knowledge. On the basis of the current knowledge, we conclude that it is time to differentiate free AGEs from bound AGEs in food in future studies, because they vary in many aspects that are closely related to their influence on human health. Several perspectives were proposed at the end of this review for further exploring the difference between free and bound AGEs in food.
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Affiliation(s)
| | - Bulei Sheng
- Department of Food Science , Aarhus University , Blichers Allé 20 , 8830 Tjele , Denmark
| | - Yi Wu
- College of Food Science and Engineering , South China University of Technology , 381 Wushan Road , Tianhe District, Guangzhou , Guangdong 510640 , People's Republic of China
| | | | - Dan Xu
- College of Food Science and Engineering , South China University of Technology , 381 Wushan Road , Tianhe District, Guangzhou , Guangdong 510640 , People's Republic of China
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Zhang W, Poojary MM, Rauh V, Ray CA, Olsen K, Lund MN. Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:12863-12874. [PMID: 31670949 DOI: 10.1021/acs.jafc.9b05037] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
A comprehensive quantitative characterization of Maillard reaction products was carried out for conventional (CON) and lactose-hydrolyzed (LH) ultrahigh temperature (UHT) milk during storage at 20, 30, and 40 °C for 1 year. The accumulation of 3-deoxyglucosone (3-DG) and 3-deoxygalactosone (3-DGal) in LH-UHT milk ranged from 20-fold (at 20 °C) to 44-fold (at 40 °C) higher than that in CON-UHT milk. High temperature storage (40 °C) significantly accelerated the accumulation of 3-DG, 3-DGal, and 5-hydroxymethyl furfural but not the majority of the analyzed advanced glycation endproducts (AGEs). The concentrations of major AGEs including N-ε-carboxymethyllysine (CML), N-ε-carboxyethyllysine (CEL), methylglyoxal-hydroimidazolone isomers (MG-H1/H3), glyoxal-hydroimidazolone isomers (G-H1/H3), and G-H2 detected in CON milk during storage were in the range 12-700, 1-14, 8-45, 4-13, and 1-30 μM, respectively, while they were 30-570, 2-88, 17-150, 9-20, and 5-34 μM, respectively, in LH milk. Pyrraline, S-(carboxymethyl)cysteine (CMC), and glyoxal-lysine dimer were detected in lower levels, while MG-H2, methylglyoxal-lysine dimer, argpyrimidine, glyoxal-lysine-amide, glycolic acid-lysine-amide, and pentosidine were not detected in any of the milk samples. This work demonstrates for the first time that five of the analyzed AGEs (CML, CEL, MG-H1/H3, G-H1/H3, and G-H2) could be selected as markers for evaluation of the extent of the Maillard reaction in UHT milk. These results contribute to a better understanding of how Maillard reactions progress during storage of UHT milk and can be used to develop strategies to inhibit Maillard reactions in LH milk.
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Affiliation(s)
- Wei Zhang
- Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26 , 1958 Frederiksberg C , Denmark
| | - Mahesha M Poojary
- Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26 , 1958 Frederiksberg C , Denmark
| | - Valentin Rauh
- Arla Foods Amba , Agro Food Park 19 , 8200 Aarhus N , Denmark
| | - Colin A Ray
- Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26 , 1958 Frederiksberg C , Denmark
| | - Karsten Olsen
- Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26 , 1958 Frederiksberg C , Denmark
| | - Marianne N Lund
- Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26 , 1958 Frederiksberg C , Denmark
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences , University of Copenhagen , Blegdamsvej 3 , 2200 Copenhagen N , Denmark
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Pyrraline Formation Modulated by Sodium Chloride and Controlled by Encapsulation with Different Coating Materials in the Maillard Reaction. Biomolecules 2019; 9:biom9110721. [PMID: 31717655 PMCID: PMC6920989 DOI: 10.3390/biom9110721] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2019] [Revised: 11/03/2019] [Accepted: 11/07/2019] [Indexed: 12/13/2022] Open
Abstract
Advanced glycation end products (AGEs), which are present in heat-processed foods, have been associated with several chronic diseases. Sodium chloride (NaCl) modulates the formation of furfurals and acrylamide in the Maillard reaction; however, the effects of NaCl on AGE formation are inconsistent. In this study, we investigated the effects of NaCl on pyrraline formation using glucose-lysine model systems. NaCl, especially at 0.50%, promoted Maillard browning and pyrraline formation, with a simultaneous increase in the 3-deoxyglucosone concentration. To reduce the rate of pyrraline formation, NaCl coated with different gums and starches were used. The results showed that NaCl encapsulation is an effective approach to mitigate pyrraline and 3-deoxyglucosone formation. The content of NaCl in the microparticles were 284 ± 12, 269 ± 6, 258 ± 8, 247 ± 10, 273 ± 16, and 288 ± 15 mg/g (coated with waxy maize starch, normal maize starch, HYLON VII high amylose maize starch, gelatinized resistant starch, xanthan gum, and gum arabic, respectively). The heat resistance of the coating material was negatively correlated with the pyrraline and 3-deoxyglucosone formation, whereas the solubility of the coating material had the opposite results. Coating the material with gum had little effects on the reduction of pyrraline and 3-deoxyglucosone.
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Giannetti V, Boccacci Mariani M, Torrelli P, Marini F. Flavour component analysis by HS-SPME/GC–MS and chemometric modeling to characterize Pilsner-style Lager craft beers. Microchem J 2019. [DOI: 10.1016/j.microc.2019.103991] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Treibmann S, Spengler F, Degen J, Löbner J, Henle T. Studies on the Formation of 3-Deoxyglucosone- and Methylglyoxal-Derived Hydroimidazolones of Creatine during Heat Treatment of Meat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5874-5881. [PMID: 31050431 DOI: 10.1021/acs.jafc.9b01243] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
Dicarbonyl compounds such as methylglyoxal (MGO) and 3-deoxyglucosone (3-DG) are formed via caramelization and the Maillard reaction in food during heating or in vivo as byproducts of glycolysis. Recently, it was shown that creatine, an amino compound linked to the energy metabolism in vertebrate muscle, reacts rapidly with methylglyoxal under physiological conditions to form N-(4-methyl-5-oxo-1-imidazolin-2-yl)sarcosine (MG-HCr), a methylglyoxal-derived hydroimidazolone of creatine. Based on the observation that heated meat contains only small amounts of MGO and 3-DG when compared to many other foodstuffs, the aim of this study was to investigate a possible reaction of creatine with 3-DG and MGO in meat. From incubation mixtures consisting of 3-DG and creatine, a new hydroimidazolone of creatine, namely N-(4-butyl-1,2,3-triol-5-oxo-1-imidazolin-2-yl)sarcosine (3-DG-HCr), was isolated and characterized via spectroscopic means. To quantitate 3-DG-HCr and MG-HCr, meat and fish products were analyzed via HPLC-MS/MS using isotopically labeled standard material. Whereas samples of raw fish and meat contained only trace amounts of the hydroimidazolones (below 5 μg/kg), up to 28.3 mg/kg MG-HCr and up to 15.3 mg/kg 3-DG-HCr were found in meat and fish products. The concentrations were dependent on the heat treatment and presumably on the smoking process. In comparison to the lysine and arginine derivatives CEL, pyrraline, and MG-H1, the derivatization rate of creatine as MG-HCr and 3-DG-HCr was higher than of lysine and arginine, which clearly demonstrates the 1,2-dicarbonyl scavenging properties of creatine in meat.
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Affiliation(s)
- Stephanie Treibmann
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
| | - Franz Spengler
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
| | - Julia Degen
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
| | - Jürgen Löbner
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
| | - Thomas Henle
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
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Nobis A, Röhrig A, Hellwig M, Henle T, Becker T, Gastl M. Formation of 3-deoxyglucosone in the malting process. Food Chem 2019; 290:187-195. [PMID: 31000036 DOI: 10.1016/j.foodchem.2019.03.144] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Revised: 03/26/2019] [Accepted: 03/27/2019] [Indexed: 11/26/2022]
Abstract
3-Deoxyglucosone (3-DG) is a metabolite from sugar degradation obtained by the Maillard reaction. It is an important precursor compound in Strecker reactionism that directly leads to known beer aging indicators and can influence the final sensory beer quality. However, the conditions of 3-DG formation in the malting process have not yet been described. To investigate the reaction pathways of 3-DG formation, we varied the composition of reactants (sugars, amino acids) by using different malting modification levels (germination time 5-7 d; steeping degree 42-45%; germination temperature 12-14 °C); final kilning temperature (60 °C to 100 °C). After its derivatization with ortho-phenylenediamine, we analyzed 3-DG with HPLC-UV. 3-DG concentration was between 5 and 120 µmol/100 g dry weight. The formation of 3-DG increased for high malt modification levels and high final kilning temperature. The abundant formation of 3-DG in the malting process is already comparable to the occurred brewing process concentration.
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Affiliation(s)
- Arndt Nobis
- Chair of Brewing and Beverage Technology, TU Munich, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Anne Röhrig
- Chair of Brewing and Beverage Technology, TU Munich, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Michael Hellwig
- Chair of Food Chemistry, TU Dresden, Bergstraße 66, 01069 Dresden, Germany.
| | - Thomas Henle
- Chair of Food Chemistry, TU Dresden, Bergstraße 66, 01069 Dresden, Germany.
| | - Thomas Becker
- Chair of Brewing and Beverage Technology, TU Munich, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Martina Gastl
- Chair of Brewing and Beverage Technology, TU Munich, Weihenstephaner Steig 20, 85354 Freising, Germany.
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Hellwig M, Henle T. Isolation and quantification in food of 6-(2-formyl-5-methylpyrrol-1-yl)-l-norleucine (“rhamnolysine”) and its precursor 3,6-dideoxy-l-mannosone. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03238-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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48
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Individual Maillard reaction products as indicators of heat treatment of pasta — A survey of commercial products. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.06.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Hellwig M, Beer F, Witte S, Henle T. Yeast Metabolites of Glycated Amino Acids in Beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:7451-7460. [PMID: 29746116 DOI: 10.1021/acs.jafc.8b01329] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Glycation reactions (Maillard reactions) during the malting and brewing processes are important for the development of the characteristic color and flavor of beer. Recently, free and protein-bound Maillard reaction products (MRPs) such as pyrraline, formyline, and maltosine were found in beer. Furthermore, these amino acid derivatives are metabolized by Saccharomyces cerevisiae via the Ehrlich pathway. In this study, a method was developed for quantitation of individual Ehrlich intermediates derived from pyrraline, formyline, and maltosine. Following synthesis of the corresponding reference material, the MRP-derived new Ehrlich alcohols pyrralinol (up to 207 μg/L), formylinol (up to 50 μg/L), and maltosinol (up to 6.9 μg/L) were quantitated for the first time in commercial beer samples by reverse phase high performance liquid chromatography tandem mass spectrometry in the multiple reaction monitoring mode. This is equivalent to ca. 20-40% of the concentrations of the parent glycated amino acids. The metabolites were almost absent from alcohol-free beers and malt-based beverages. Two previously unknown valine-derived pyrrole derivatives were characterized and qualitatively identified in beer. The metabolites investigated represent new process-induced alkaloids that may influence brewing yeast performance due to structural similarities to quorum sensing and metal-binding molecules.
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Affiliation(s)
- Michael Hellwig
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
| | - Falco Beer
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
| | - Sophia Witte
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
| | - Thomas Henle
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
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50
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Abstract
The process by which beer is brewed has not changed significantly since its discovery thousands of years ago. Grain is malted, dried, crushed and mixed with hot water to produce wort. Yeast is added to the sweet, viscous wort, after which fermentation occurs. The biochemical events that occur during fermentation reflect the genotype of the yeast strain used, and its phenotypic expression is influenced by the composition of the wort and the conditions established in the fermenting vessel. Although wort is complex and not completely characterized, its content in amino acids indubitably affects the production of some minor metabolic products of fermentation which contribute to the flavour of beer. These metabolic products include higher alcohols, esters, carbonyls and sulfur-containing compounds. The formation of these products is comprehensively reviewed in this paper. Furthermore, the role of amino acids in the beer flavour, in particular their relationships with flavour active compounds, is discussed in light of recent data.
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