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Noda K, Kishimoto M, Shimamura Y, Murata M. Conditions and Mechanism of Formation of the Maillard Reaction Pigment, Furpenthiazinate, in a Model System and in Some Acid Hydrolyzates of Foods and its Biological Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:6593-6600. [PMID: 38502529 DOI: 10.1021/acs.jafc.3c09447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/21/2024]
Abstract
Furpenthiazinate is a yellow pigment formed by the Maillard reaction between cysteine and furfural under strongly acidic conditions. Here, we describe the conditions and mechanism of pigment formation in a model system and in an acid hydrolyzate of food and analyze its biological properties. A reaction solution containing 32 mM cysteine and 128 mM furfural or 64 mM cysteine and 256 mM furfural in the presence of 2-6 M hydrochloric acid that was heated to 110 °C for 1-2 h yielded approximately 3 mM furpenthiazinate. Nuclear magnetic resonance analysis of furpenthiazinate prepared using 1-13C or 5-13C d-ribose suggests that it was formed through the condensation of cysteine and two C5 chains derived from pentose with the dehydration and elimination of formic acid. Furpenthiazinate was detected in mieki, a seasoning, and some acid hydrolyzates of food, and it did not show antibacterial or mutagenic activity.
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Affiliation(s)
- Kyoko Noda
- Department of Nutrition and Food Science, Ochanomizu University, 2-1-1, Otsuka, Bunkyo-Ku, Tokyo 112-8610, Japan
| | - Marin Kishimoto
- Department of Nutrition and Food Science, Ochanomizu University, 2-1-1, Otsuka, Bunkyo-Ku, Tokyo 112-8610, Japan
| | - Yuko Shimamura
- School of Food and Nutritional Science, University of Shizuoka, 52-1, Yada, Suruga-Ku, Shizuoka 422-8526, Japan
| | - Masatsune Murata
- Department of Agricultural Chemistry, Tokyo University of Agriculture, 1-1-1, Sakuragaoka, Setagaya-Ku, Tokyo 156-8502, Japan
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Xu Z, Liu S, Lai H, You L, Zhao Z. Green-Efficient Enzymatic Synthesis and Characterization of Liposoluble 6'/6″- O-Lauryl Phenolic Glycosides with Enhanced Intestinal Permeability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:7689-7702. [PMID: 37167604 DOI: 10.1021/acs.jafc.3c00527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
Arbutin, salidroside, polydatin, and phlorizin are typically natural bioactive phenolic glycosides. To improve the liposolubility and bioavailability, highly liposoluble derivatives including 6'-O-lauryl arbutin, 6'-O-lauryl salidroside, 6″-O-lauryl polydatin, and 6″-O-lauryl phlorizin were efficiently synthesized by enzymatic acylation in a green solvent 2-MeTHF. Their reaction conversions reached 84.4, 99.5, 99.8, and 89.1%, respectively, when catalyzed by Lipozyme 435 at 20 mg/mL at 50 °C. As expected, the derivatives had high log P (1.66-2.37) and retained good antioxidant activity, making them potential alternatives to butylated hydroxytoluene (BHT) and tert-butyl-hydroquinone (TBHQ) in lipid systems. Then, the intestinal permeability characteristics and metabolism of phenolic glycosides and their derivatives were investigated based on Caco-2 monolayers. The permeability of polydatin and phlorizin was mainly through active transport, but that of arbutin and salidroside involved both passive diffusion and active uptake. The acylated derivatives suffered from severe CES-mediated hydrolysis but exhibited a larger transported amount than phenolic glycosides.
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Affiliation(s)
- Zhengming Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Shuang Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Huining Lai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Lijun You
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhengang Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China
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Zhu R, Sun X, Zhang Y, Yang T, Wang C, Zhang J, Duan Z, Shang F, Fan J, Liu Y, Peng X, Wang N, Chen G. Effect of pectin oligosaccharides supplementation on infant formulas: The storage stability, formation and intestinal absorption of advanced glycation end products. Food Chem 2022; 373:131571. [PMID: 34802802 DOI: 10.1016/j.foodchem.2021.131571] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 10/10/2021] [Accepted: 11/06/2021] [Indexed: 01/02/2023]
Abstract
Pectin oligosaccharides with a molecular weight greater than 700 Da was obtained from the pomace of kiwi (Actinidia arguta). Based on characteristics analysis and inhibitory activity of advanced glycation end products (AGEs) formation in vitro, the target pectin oligosaccharides was added to infant formulas and then subjected to accelerated storage. Results showed that pectin oligosaccharides supplementation inhibited the browning of infant formulas and glassy transition of lactose, and slowed down the increase of water activity under accelerated storage conditions. Pectin oligosaccharides also inhibited the formation of AGEs in infant formulas, such as 5-(hydroxymethyl)furfural, Nε-carboxymethyl-lysine, Nε-carboxyethyl-lysine, methylglyoxal hydromidazolones, glyoxal hydromidazolones, glyoxal-lysine dimer, methylglyoxal-lysine dimer and pyrraline. Besides, permeability studies using Caco-2 cell monolayer also showed that pectin oligosaccharides supplementation inhibited the intestinal absorption of AGEs, especially 5-(hydroxymethyl)furfural, Nε-carboxymethyl-lysine, Nε-carboxyethyl-lysine and glyoxal hydromidazolones. These results provide a reliable theoretical basis for the application of pectin oligosaccharides in infant formulas.
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Affiliation(s)
- Rugang Zhu
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China; College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China.
| | - Xiaoyi Sun
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Yuxin Zhang
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Tianze Yang
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Chuan Wang
- Department of Materials Science, Light Industry College of Liaoning University, Shenyang 110036, China
| | - Jingnan Zhang
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Zhenhua Duan
- College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Feifei Shang
- College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Jungang Fan
- Forestry Biotechnology and Analysis Test Center, Liaoning Academy of Forestry Sciences, Shenyang 110032, China
| | - Yifei Liu
- Forestry Biotechnology and Analysis Test Center, Liaoning Academy of Forestry Sciences, Shenyang 110032, China
| | - Xue Peng
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Ning Wang
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Gang Chen
- Forestry Biotechnology and Analysis Test Center, Liaoning Academy of Forestry Sciences, Shenyang 110032, China.
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Li X, Zhao Y, Lai X, Nong J, Zhao G, Xiao X. One-pot biocatalytic synthesis and antioxidant activities of highly lipophilic naringin derivatives by using bi-functional whole-cells. Food Res Int 2020; 136:109291. [DOI: 10.1016/j.foodres.2020.109291] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2019] [Revised: 04/11/2020] [Accepted: 05/01/2020] [Indexed: 01/07/2023]
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Murata M. Browning and pigmentation in food through the Maillard reaction. Glycoconj J 2020; 38:283-292. [PMID: 32910400 DOI: 10.1007/s10719-020-09943-x] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 08/18/2020] [Accepted: 08/27/2020] [Indexed: 11/30/2022]
Abstract
The Maillard reaction was discovered in 1912 by Louis C. Maillard when he observed the browning phenomena with aroma formation in a heated solution containing a sugar and an amino acid. The Maillard reaction starts from the reactions between carbonyl groups of various sugars and amino groups of amino acids/ proteins, following the formation of intermediate compounds or poly-carbonyl compounds, which further react with each other and amino acids/proteins. Through various chemical reactions such as condensation, polymerization, degradation, cyclization etc., color and aroma are formed. The imparting of brown color is mainly attributed to melanoidins. However, the chemical structure of melanoidins remains unclear because melanoidins are complex and heterogeneous polymers. On the other hand, various kinds of low-molecular-weight pigments formed through the Maillard reaction have been isolated and their structures have been identified. Even though the contribution of each pigment is small, the recognition of color is cumulative. In some case, these pigments form brown polymers or significantly contribute to the total color of a model solution. These chemically clear information gives us a novel aspect for an overview of browning or pigmentation through the Maillard reaction. Graphical abstract.
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Affiliation(s)
- Masatsune Murata
- Department of Nutrition and Food Science, Ochanomizu University, 2-1-1 Otsuka, Bunkyo-ku, Tokyo, 112-8610, Japan.
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Murata M. Food Chemistry Study on Enzymatic Browning and the Maillard Reaction. J JPN SOC FOOD SCI 2020. [DOI: 10.3136/nskkk.67.1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Hwang ES, Bornhorst GM, Oteiza PI, Mitchell AE. Assessing the Fate and Bioavailability of Glucosinolates in Kale ( Brassica oleracea) Using Simulated Human Digestion and Caco-2 Cell Uptake Models. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9492-9500. [PMID: 31374175 DOI: 10.1021/acs.jafc.9b03329] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Glucosinolates and their hydrolysis products were characterized in fresh and in in vitro gastric and intestinal digesta of Dinosaur kale (Brassica oleracea L var. palmifolia DC). In fresh kale, glucoraphanin, sinigrin, gluconapin, gluconasturtiin, glucoerucin, glucobrasscin, and 4-methoxylglucobrassicin were identified. After 120 min of gastric digestion, the levels of glucoraphanin, sinigrin, and gluconapin decreased, and no glucoerucin or glucobrasscin was detected. However, a concomitant increase in the glucosinolate hydrolysis products allyl nitrile, 3-butenyl isothiocyanate, phenylacetonitrile, and sulforaphane was observed. This trend continued through intestinal digestion. After 120 min, the levels of allyl nitrile, 3-butenyl isothiocyanate, phenylacetonitrile, and sulforaphane were 88.19 ± 5.85, 222.15 ± 30.26, 129.17 ± 17.57, and 13.71 ± 0.62 pmol/g fresh weight, respectively. Intestinal digesta were then applied to Caco-2 cell monolayers to assess the bioavailability. After 6 h of incubation, no glucosinolates were detected and the percentage of total cellular uptake of the glucosinolate hydrolysis products ranged from 29.35% (sulforaphane) to 46.60% (allyl nitrile).
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Affiliation(s)
- Eun-Sun Hwang
- Department of Nutrition and Culinary Science , Hankyong National University , 327 Chungang-Ro , Anseong-Si , Kyonggi-do 17579 , Korea
| | - Gail M Bornhorst
- Department of Biological and Agricultural Engineering, Department of Food Science and Technology , University of California, Davis , One Shields Avenue , Davis , California 95616 , United States
- Department of Food Science and Technology , University of California, Davis , One Shields Avenue , Davis , California 95616 , United States
| | - Patricia I Oteiza
- Department of Nutrition and Department of Environmental Toxicology , University of California, Davis , One Shields Avenue , Davis , California 95616 , United States
| | - Alyson E Mitchell
- Department of Food Science and Technology , University of California, Davis , One Shields Avenue , Davis , California 95616 , United States
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Xin X, Zhang M, Li X, Lai F, Zhao G. Biocatalytic synthesis of acylated derivatives of troxerutin: their bioavailability and antioxidant properties in vitro. Microb Cell Fact 2018; 17:130. [PMID: 30134913 PMCID: PMC6106897 DOI: 10.1186/s12934-018-0976-x] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2017] [Accepted: 08/11/2018] [Indexed: 04/16/2023] Open
Abstract
Background Flavonoid glycosides have many beneficial effects on health, but these bioactivities tend to decrease after oral administration owing to their poor lipophilicity. In this study, a facile whole-cell-based method was developed for selective preparation of monoester or diester of troxerutin, a flavonoid derivative. In addition, the bioavailabilities and antioxidant properties of troxerutin and its acylated derivatives were also investigated in cells. Results Pseudomonas aeruginosa and Pseudomonas stutzeri cells showed high catalytic efficiency (substrate conversion > 90%) and different preferences for troxerutin, resulting in the production of its monoester (TME) and diester (TDE), respectively. The logP values of troxerutin, TME, and TDE were − 2.04 ± 0.10, − 0.75 ± 0.08, and 1.51 ± 0.05 and their Papp values were 0.34 × 10−6 ± 0.05, 0.99 × 10−6 ± 0.12, and 1.54 × 10−6 ± 0.17 cm/s, respectively. The results of hydroxyl radical, ABTS, and ORAC assays indicated that the antiradical activities of acylated derivatives did not exceed that of troxerutin, but showed higher inhibition effects upon 2,2′-azobis(2-amidinopropane) dihydrochloride-induced erythrocyte hemolysis than that of troxerutin (P < 0.05). Conclusion A facile and efficient whole-cell biocatalysis method was developed to synthesize troxerutin-acylated derivatives, markedly enhancing the bioavailability and antioxidant activities of troxerutin in cells. Additionally, the mechanism underlying the observed difference in the antioxidant activities of troxerutin and its esters was ascribed to both their free radical scavenging abilities and distribution on the cell membrane surface.![]() Electronic supplementary material The online version of this article (10.1186/s12934-018-0976-x) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Xuan Xin
- School of Food Science and Engineering, South China University of Technology, Wushan Road 381, Guangzhou, 510640, Guangdong, China
| | - Mengmeng Zhang
- School of Food Science and Engineering, South China University of Technology, Wushan Road 381, Guangzhou, 510640, Guangdong, China
| | - Xiaofeng Li
- School of Food Science and Engineering, South China University of Technology, Wushan Road 381, Guangzhou, 510640, Guangdong, China.
| | - Furao Lai
- School of Food Science and Engineering, South China University of Technology, Wushan Road 381, Guangzhou, 510640, Guangdong, China
| | - Guanglei Zhao
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Wushan Road 381, Guangzhou, 510640, Guangdong, China.
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Al Amir I, Dubayle D, Héron A, Delayre-Orthez C, Anton PM. Maillard reaction products from highly heated food prevent mast cell number increase and inflammation in a mouse model of colitis. Nutr Res 2017; 48:26-32. [PMID: 29246278 DOI: 10.1016/j.nutres.2017.10.005] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2017] [Revised: 09/28/2017] [Accepted: 10/05/2017] [Indexed: 02/07/2023]
Abstract
Links between food and inflammatory bowel diseases (IBDs) are often suggested, but the role of food processing has not been extensively studied. Heat treatment is known to cause the loss of nutrients and the appearance of neoformed compounds such as Maillard reaction products. Their involvement in gut inflammation is equivocal, as some may have proinflammatory effects, whereas other seem to be protective. As IBDs are associated with the recruitment of immune cells, including mast cells, we raised the hypothesis that dietary Maillard reaction products generated through heat treatment of food may limit the colitic response and its associated recruitment of mast cells. An experimental model of colitis was used in mice submitted to mildly and highly heated rodent food. Adult male mice were divided in 3 groups and received nonheated, mildly heated, or highly heated chow during 21 days. In the last week of the study, each group was split into 2 subgroups, submitted or not (controls) to dextran sulfate sodium (DSS) colitis. Weight variations, macroscopic lesions, colonic myeloperoxidase activity, and mucosal mast cell number were evaluated at the end of the experiment. Only highly heated chow significantly prevented DSS-induced weight loss, myeloperoxidase activity, and mast cell number increase in the colonic mucosa of DSS-colitic mice. We suggest that Maillard reaction products from highly heated food may limit the occurrence of inflammatory phases in IBD patients.
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Affiliation(s)
- Issam Al Amir
- UP 2018.C103, Transformations & Agro-Ressources Unit, Institut Polytechnique UniLaSalle, Beauvais, France.
| | - David Dubayle
- CNRS UMR 8119, Biomedical Center, Paris Descartes University, Paris, France.
| | - Anne Héron
- Department of Human Physiology, Paris Descartes University, Paris, France; Clinical Research Unit URC28, Victor Jousselin Hospital, Dreux, France.
| | - Carine Delayre-Orthez
- UP 2018.C103, Transformations & Agro-Ressources Unit, Institut Polytechnique UniLaSalle, Beauvais, France.
| | - Pauline M Anton
- UP 2018.C103, Transformations & Agro-Ressources Unit, Institut Polytechnique UniLaSalle, Beauvais, France.
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Zhang M, Xin X, Lai F, Zhang X, Li X, Wu H. Cellular Transport of Esculin and Its Acylated Derivatives in Caco-2 Cell Monolayers and Their Antioxidant Properties in Vitro. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:7424-7432. [PMID: 28805379 DOI: 10.1021/acs.jafc.7b02525] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Esculin has many pharmacological effects, but these are difficult to observe after oral administration owing to poor lipid solubility. In our previous study, five acylated derivatives with different acyl chain lengths (EA, EP, EO, EL, and EM) were synthesized to improve the lipophilicity of esculin. In this study, the bioavailability and antioxidant activity of the five derivatives were investigated. The logP of esculin, EA, EP, EO, EL, and EM were -1.1 ± 0.1, -0.3 ± 0.14, 0.1 ± 0.17, 1.6 ± 0.09, 2.4 ± 0.11, and 2.8 ± 0.18, and their Papp were 0.71 ± 0.02, 1.24 ± 0.18, 1.74 ± 0.11, 11.6 ± 3.6, 4.11 ± 1.03, and 2.64 ± 0.97 × 10-6 cm/s, respectively. Besides, the bioavailability of EO, EL, and EM were seriously affected by carboxylesterase. The results of ABTS, ORAC, and DPPH assays indicated that the antiradical ability of the five derivatives did not exceed that of esculin. However, EA, EP, and EO showed more effective inhibition of AAPH-induced oxidative hemolysis than esculin did (p < 0.05), and EL and EM were less effective than esculin (p < 0.05). The mechanism was related to the distribution and localization of the derivatives in "oil-water interface" between the cytomembrane and the aqueous phase.
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Affiliation(s)
- Mengmeng Zhang
- College of Food Science and Engineering, ‡Research Institude of Shaoguan Huagong High-tech Industry, and §State Key Laboratory of Pulp and Paper Engineering, South China University of Technology , Guangzhou, Guangdong 510640, China
| | - Xuan Xin
- College of Food Science and Engineering, ‡Research Institude of Shaoguan Huagong High-tech Industry, and §State Key Laboratory of Pulp and Paper Engineering, South China University of Technology , Guangzhou, Guangdong 510640, China
| | - Furao Lai
- College of Food Science and Engineering, ‡Research Institude of Shaoguan Huagong High-tech Industry, and §State Key Laboratory of Pulp and Paper Engineering, South China University of Technology , Guangzhou, Guangdong 510640, China
| | - Xiaoyuan Zhang
- College of Food Science and Engineering, ‡Research Institude of Shaoguan Huagong High-tech Industry, and §State Key Laboratory of Pulp and Paper Engineering, South China University of Technology , Guangzhou, Guangdong 510640, China
| | - Xiaofeng Li
- College of Food Science and Engineering, ‡Research Institude of Shaoguan Huagong High-tech Industry, and §State Key Laboratory of Pulp and Paper Engineering, South China University of Technology , Guangzhou, Guangdong 510640, China
| | - Hui Wu
- College of Food Science and Engineering, ‡Research Institude of Shaoguan Huagong High-tech Industry, and §State Key Laboratory of Pulp and Paper Engineering, South China University of Technology , Guangzhou, Guangdong 510640, China
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Bhattacherjee A, Hrynets Y, Betti M. Transport of the Glucosamine-Derived Browning Product Fructosazine (Polyhydroxyalkylpyrazine) Across the Human Intestinal Caco-2 Cell Monolayer: Role of the Hexose Transporters. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4642-4650. [PMID: 28535336 DOI: 10.1021/acs.jafc.7b01611] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The transport mechanism of fructosazine, a glucosamine self-condensation product, was investigated using a Caco-2 cell model. Fructosazine transport was assessed by measuring the bidirectional permeability coefficient across Caco-2 cells. The mechanism of transport was evaluated using phlorizin, an inhibitor of sodium-dependent glucose cotransporters (SGLT) 1 and 2, phloretin and quercetin, inhibitors of glucose transporters (GLUT) 1 and 2, transcytosis inhibitor wortmannin, and gap junction disruptor cytochalasin D. The role of hexose transporters was further studied using downregulated or overexpressed cell lines. The apparent permeability (Pa,b) of fructosazine was 1.30 ± 0.02 × 10-6 cm/s. No significant (p > 0.05) effect was observed in fructosazine transport by adding wortmannin and cytochalasin D. The presence of phlorizin, phloretin, and quercetin decreased fructosazine transport. The downregulated GLUT cells line was unable to transport fructosazine. In human intestinal epithelial Caco-2 cells, GLUT1 or GLUT2 and SGLT are mainly responsible for fructosazine transport.
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Affiliation(s)
- Abhishek Bhattacherjee
- Department of Agricultural, Food and Nutritional Science, University of Alberta 410 Agriculture/Forestry Centre, Edmonton AB T6G 2P5, Canada
| | - Yuliya Hrynets
- Department of Agricultural, Food and Nutritional Science, University of Alberta 410 Agriculture/Forestry Centre, Edmonton AB T6G 2P5, Canada
| | - Mirko Betti
- Department of Agricultural, Food and Nutritional Science, University of Alberta 410 Agriculture/Forestry Centre, Edmonton AB T6G 2P5, Canada
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Lund MN, Ray CA. Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4537-4552. [PMID: 28535048 DOI: 10.1021/acs.jafc.7b00882] [Citation(s) in RCA: 350] [Impact Index Per Article: 50.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Maillard reactions lead to changes in food color, organoleptic properties, protein functionality, and protein digestibility. Numerous different strategies for controlling Maillard reactions in foods have been attempted during the past decades. In this paper, recent advances in strategies for controlling the Maillard reaction and subsequent downstream reaction products in food systems are critically reviewed. The underlying mechanisms at play are presented, strengths and weaknesses of each strategy are discussed, and reasonable reaction mechanisms are proposed to reinforce the evaluations. The review includes strategies involving addition of functional ingredients, such as plant polyphenols and vitamins, as well as enzymes. The resulting trapping or modification of Maillard targets, reactive intermediates, and advanced glycation endproducts (AGEs) are presented with their potential unwanted side effects. Finally, recent advances in processing for control of Maillard reactions are discussed.
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Affiliation(s)
- Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen , Frederiksberg 1958, Denmark
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen , Copenhagen 2200, Denmark
| | - Colin A Ray
- Department of Food Science, Faculty of Science, University of Copenhagen , Frederiksberg 1958, Denmark
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