1
|
Khan MI, Ashfaq F, Alsayegh AA, Hamouda A, Khatoon F, Altamimi TN, Alhodieb FS, Beg MMA. Advanced glycation end product signaling and metabolic complications: Dietary approach. World J Diabetes 2023; 14:995-1012. [PMID: 37547584 PMCID: PMC10401445 DOI: 10.4239/wjd.v14.i7.995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 04/08/2023] [Accepted: 04/27/2023] [Indexed: 07/12/2023] Open
Abstract
Advanced glycation end products (AGEs) are a heterogeneous collection of compounds formed during industrial processing and home cooking through a sequence of nonenzymatic glycation reactions. The modern western diet is full of heat-treated foods that contribute to AGE intake. Foods high in AGEs in the contemporary diet include processed cereal products. Due to industrialization and marketing strategies, restaurant meals are modified rather than being traditionally or conventionally cooked. Fried, grilled, baked, and boiled foods have the greatest AGE levels. Higher AGE-content foods include dry nuts, roasted walnuts, sunflower seeds, fried chicken, bacon, and beef. Animal proteins and processed plant foods contain furosine, acrylamide, heterocyclic amines, and 5-hydroxymethylfurfural. Furosine (2-furoil-methyl-lysine) is an amino acid found in cooked meat products and other processed foods. High concentrations of carboxymethyl-lysine, carboxyethyl-lysine, and methylglyoxal-O are found in heat-treated nonvegetarian foods, peanut butter, and cereal items. Increased plasma levels of AGEs, which are harmful chemicals that lead to age-related diseases and physiological aging, diabetes, and autoimmune/inflammatory rheumatic diseases such as systemic lupus erythematosus and rheumatoid arthritis. AGEs in the pathophysiology of metabolic diseases have been linked to individuals with diabetes mellitus who have peripheral nerves with high amounts of AGEs and diabetes has been linked to increased myelin glycation. Insulin resistance and hyperglycemia can impact numerous human tissues and organs, leading to long-term difficulties in a number of systems and organs, including the cardiovascular system. Plasma AGE levels are linked to all-cause mortality in individuals with diabetes who have fatal or nonfatal coronary artery disease, such as ventricular dysfunction. High levels of tissue AGEs are independently associated with cardiac systolic dysfunction in diabetic patients with heart failure compared with diabetic patients without heart failure. It is widely recognized that AGEs and oxidative stress play a key role in the cardiovascular complications of diabetes because they both influence and are impacted by oxidative stress. All chronic illnesses involve protein, lipid, or nucleic acid modifications including crosslinked and nondegradable aggregates known as AGEs. Endogenous AGE formation or dietary AGE uptake can result in additional protein modifications and stimulation of several inflammatory signaling pathways. Many of these systems, however, require additional explanation because they are not entirely obvious. This review summarizes the current evidence regarding dietary sources of AGEs and metabolism-related complications associated with AGEs.
Collapse
Affiliation(s)
- Mohammad Idreesh Khan
- Department of Clinical Nutrition, College of Applied Health Sciences in Ar Rass, Qassim University, Ar Rass 51921, Saudi Arabia
| | - Fauzia Ashfaq
- Clinical Nutrition Department, Applied Medical Sciences College, Jazan University, Jazan 82817, Saudi Arabia
| | - Abdulrahman A Alsayegh
- Clinical Nutrition Department, Applied Medical Sciences College, Jazan University, Jazan 82817, Saudi Arabia
| | - Alshaimaa Hamouda
- Clinical Nutrition Department, Applied Medical Sciences College, Jazan University, Jazan 82817, Saudi Arabia
| | - Fahmida Khatoon
- Department of Biochemistry, College of Medicine, University of Hail, Hail 2240, Saudi Arabia
| | - Tahani Nasser Altamimi
- Department of Family and Community Medicine, College of Medicine, University of Hail, Hail 2240, Saudi Arabia
| | - Fahad Saad Alhodieb
- Department of Clinical Nutrition, College of Applied Health Sciences in Ar Rass, Qassim University, Ar Rass 51921, Saudi Arabia
| | | |
Collapse
|
2
|
Cao P, Zhang L, Yang Y, Wang XD, Liu ZP, Li JW, Wang LY, Chung S, Zhou M, Deng K, Zhou PP, Wu PG. Analysis of furan and its major furan derivatives in coffee products on the Chinese market using HS-GC–MS and the estimated exposure of the Chinese population. Food Chem 2022; 387:132823. [DOI: 10.1016/j.foodchem.2022.132823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 03/24/2022] [Accepted: 03/24/2022] [Indexed: 11/30/2022]
|
3
|
Impact of Deuteration and Temperature on Furan Ring Dynamics. MOLECULES (BASEL, SWITZERLAND) 2021; 26:molecules26102889. [PMID: 34068118 PMCID: PMC8152745 DOI: 10.3390/molecules26102889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 04/28/2021] [Accepted: 05/10/2021] [Indexed: 11/17/2022]
Abstract
Despite significant progress in conformational analysis of cyclic molecules, the number of computational studies is still limited while most of that available in the literature data have been obtained long time ago with outdated methods. In present research, we have studied temperature driven conformational changes of the furan ring at three different temperatures. Additionally, the effect of deuteration on the ring dynamics is discussed; in addition, the aromaticity indices following the Bird and HOMA schemes are computed along all trajectories. Our ab initio molecular dynamic simulations revealed that deuteration has changed the furan ring dynamics and the obvious consequences; in addition, the shape and size of molecule are expected to be different.
Collapse
|
4
|
Kim YJ, Choi J, Lee G, Lee KG. Analysis of furan and monosaccharides in various coffee beans. Journal of Food Science and Technology 2020; 58:862-869. [PMID: 33678869 DOI: 10.1007/s13197-020-04600-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/08/2020] [Accepted: 06/19/2020] [Indexed: 02/07/2023]
Abstract
The furan levels in commercial coffee product samples (17 instant coffees, 12 mixed coffee, 8 canned coffee) were 49-2155, 10-201 and 15-209 ng/g, respectively. Since thermal degradation/rearrangement of carbohydrates is the main source of furan, the concentrations of furan and monosaccharides (mannose, rhamnose, glucose, galactose and arabinose) were analysed in 26 green and roasted coffee bean (Coffea arabica) varieties. In coffee beans, furan levels ranged from 4.71 (Bourbon Cerrado, Brazil) to 8.63 mg/kg (San Vicente, Honduras). Galactose was the main monosaccharide in green beans, followed by arabinose, glucose, mannose and rhamnose, on average. Roasting decreased the glucose content by about 81%, and arabinose decreased about 27% in all coffee beans. Glucose decreased the greatest after roasting and is thereby considered the major contributor to the formation of furan.
Collapse
Affiliation(s)
- Yu-Jin Kim
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 400-820 Republic of Korea
| | - Jaehee Choi
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 400-820 Republic of Korea
| | - Gaeun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 400-820 Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 400-820 Republic of Korea
| |
Collapse
|
5
|
Rahn A, Fankhauser N, Yeretzian C. Influence of lipid content and stirring behaviour on furan and furan derivative exposure in filter coffee. Food Chem 2019; 286:22-28. [DOI: 10.1016/j.foodchem.2019.01.207] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2018] [Revised: 01/03/2019] [Accepted: 01/31/2019] [Indexed: 11/24/2022]
|
6
|
Potential Antagonistic Effects of Acrylamide Mitigation during Coffee Roasting on Furfuryl Alcohol, Furan and 5-Hydroxymethylfurfural. TOXICS 2018; 7:toxics7010001. [PMID: 30577687 PMCID: PMC6468383 DOI: 10.3390/toxics7010001] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 12/07/2018] [Accepted: 12/17/2018] [Indexed: 11/16/2022]
Abstract
The four heat-induced coffee contaminants—acrylamide, furfuryl alcohol (FA), furan and 5-hydroxymethylfurfural (HMF)—were analyzed in a collective of commercial samples as well as in Coffea arabica seeds roasted under controlled conditions from very light Scandinavian style to very dark Neapolitan style profiles. Regarding acrylamide, average contents in commercial samples were lower than in a previous study in 2002 (195 compared to 303 µg/kg). The roasting experiment confirmed the inverse relationship between roasting degree and acrylamide content, i.e., the lighter the coffee, the higher the acrylamide content. However, FA, furan and HMF were inversely related to acrylamide and found in higher contents in darker roasts. Therefore, mitigation measures must consider all contaminants and not be focused isolatedly on acrylamide, specifically since FA and HMF are contained in much higher contents with lower margins of exposure compared to acrylamide.
Collapse
|
7
|
Erdmann E, Łabuda M, Aguirre NF, Díaz-Tendero S, Alcamí M. Furan Fragmentation in the Gas Phase: New Insights from Statistical and Molecular Dynamics Calculations. J Phys Chem A 2018. [PMID: 29543456 DOI: 10.1021/acs.jpca.8b00881] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
We present a complete exploration of the different fragmentation mechanisms of furan (C4H4O) operating at low and high energies. Three different theoretical approaches are combined to determine the structure of all possible reaction intermediates, many of them not described in previous studies, and a large number of pathways involving three types of fundamental elementary mechanisms: isomerization, fragmentation, and H/H2 loss processes (this last one was not yet explored). Our results are compared with the existing experimental and theoretical investigations for furan fragmentation. At low energies the first processes to appear are isomerization, which always implies the breaking of one C-O bond and one or several hydrogen transfers; at intermediate energies the fragmentation of the molecular skeleton becomes the most relevant mechanism; and H/H2 loss is the dominant processes at high energy. However, the three mechanisms are active in very wide energy ranges and, therefore, at most energies there is a competition among them.
Collapse
Affiliation(s)
- Ewa Erdmann
- Faculty of Applied Physics and Mathematics , Gdańsk University of Technology , Narutowicza 11/12 , 80-233 Gdańsk , Poland
| | - Marta Łabuda
- Faculty of Applied Physics and Mathematics , Gdańsk University of Technology , Narutowicza 11/12 , 80-233 Gdańsk , Poland
| | - Néstor F Aguirre
- Theoretical Division, Los Alamos National Laboratory , Los Alamos , New Mexico 87545 , United States
| | | | - Manuel Alcamí
- Instituto Madrileño de Estudios Avanzados en Nanociencias (IMDEA-Nanociencia) , 28049 Madrid , Spain
| |
Collapse
|
8
|
Han J, Kim MK, Lee KG. Furan Levels and Sensory Profiles of Commercial Coffee Products Under Various Handling Conditions. J Food Sci 2017; 82:2759-2766. [DOI: 10.1111/1750-3841.13933] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2017] [Revised: 08/24/2017] [Accepted: 08/29/2017] [Indexed: 11/27/2022]
Affiliation(s)
- Jeesoo Han
- Dept. of Food Science and Biotechnology; Dongguk Univ.-Seoul; 32, Dongguk-ro, Ilsandong-gu Goyang-si, Gyeonggi-do 10326 Republic of Korea
| | - Mina K. Kim
- Dept. of Food Science and Human Nutrition; Chonbuk National Univ.; 567 Baekjedaero, Deokjin-gu Jeonju-si, Chonbuk 54896 Republic of Korea
| | - Kwang-Geun Lee
- Dept. of Food Science and Biotechnology; Dongguk Univ.-Seoul; 32, Dongguk-ro, Ilsandong-gu Goyang-si, Gyeonggi-do 10326 Republic of Korea
| |
Collapse
|
9
|
Knutsen HK, Alexander J, Barregård L, Bignami M, Brüschweiler B, Ceccatelli S, Cottrill B, Dinovi M, Edler L, Grasl-Kraupp B, Hogstrand C, Hoogenboom LR, Nebbia CS, Oswald IP, Petersen A, Rose M, Roudot AC, Schwerdtle T, Vleminckx C, Vollmer G, Chipman K, De Meulenaer B, Dinovi M, Mennes W, Schlatter J, Schrenk D, Baert K, Dujardin B, Wallace H. Risks for public health related to the presence of furan and methylfurans in food. EFSA J 2017; 15:e05005. [PMID: 32625300 PMCID: PMC7009982 DOI: 10.2903/j.efsa.2017.5005] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
The European Commission asked EFSA for a scientific evaluation on the risk to human health of the presence of furan and methylfurans (2-methylfuran, 3-methylfuran and 2,5-dimethylfuran) in food. They are formed in foods during thermal processing and can co-occur. Furans are produced from several precursors such as ascorbic acid, amino acids, carbohydrates, unsaturated fatty acids and carotenoids, and are found in a variety of foods including coffee and canned and jarred foods. Regarding furan occurrence, 17,056 analytical results were used in the evaluation. No occurrence data were received on methylfurans. The highest exposures to furan were estimated for infants, mainly from ready-to-eat meals. Grains and grain-based products contribute most for toddlers, other children and adolescents. In adults, elderly and very elderly, coffee is the main contributor to dietary exposure. Furan is absorbed from the gastrointestinal tract and is found in highest amounts in the liver. It has a short half-life and is metabolised by cytochrome P450 2E1 (CYP2E1) to the reactive metabolite, cis-but-2-ene-1,4-dialdehyde (BDA). BDA can bind covalently to amino acids, proteins and DNA. Furan is hepatotoxic in rats and mice with cholangiofibrosis in rats and hepatocellular adenomas/carcinomas in mice being the most prominent effects. There is limited evidence of chromosomal damage in vivo and a lack of understanding of the underlying mechanism. Clear evidence for indirect mechanisms involved in carcinogenesis include oxidative stress, gene expression alterations, epigenetic changes, inflammation and increased cell proliferation. The CONTAM Panel used a margin of exposure (MOE) approach for the risk characterisation using as a reference point a benchmark dose lower confidence limit for a benchmark response of 10% of 0.064 mg/kg body weight (bw) per day for the incidence of cholangiofibrosis in the rat. The calculated MOEs indicate a health concern. This conclusion was supported by the calculated MOEs for the neoplastic effects.
Collapse
|
10
|
Okaru AO, Lachenmeier DW. The Food and Beverage Occurrence of Furfuryl Alcohol and Myrcene-Two Emerging Potential Human Carcinogens? TOXICS 2017; 5:toxics5010009. [PMID: 29051441 PMCID: PMC5606676 DOI: 10.3390/toxics5010009] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2016] [Revised: 03/02/2017] [Accepted: 03/06/2017] [Indexed: 11/17/2022]
Abstract
For decades, compounds present in foods and beverages have been implicated in the etiology of human cancers. The World Health Organization (WHO) International Agency for Research on Cancer (IARC) continues to classify such agents regarding their potential carcinogenicity in humans based on new evidence from animal and human studies. Furfuryl alcohol and β-myrcene are potential human carcinogens due to be evaluated. The major source of furfuryl alcohol in foods is thermal processing and ageing of alcoholic beverages, while β-myrcene occurs naturally as a constituent of the essential oils of plants such as hops, lemongrass, and derived products. This study aimed to summarize the occurrence of furfuryl alcohol and β-myrcene in foods and beverages using literature review data. Additionally, results of furfuryl alcohol occurrence from our own nuclear magnetic resonance (NMR) analysis are included. The highest content of furfuryl alcohol was found in coffee beans (>100 mg/kg) and in some fish products (about 10 mg/kg), while among beverages, wines contained between 1 and 10 mg/L, with 8 mg/L in pineapple juice. The content of β-myrcene was highest in hops. In conclusion, the data about the occurrence of the two agents is currently judged as insufficient for exposure and risk assessment. The results of this study point out the food and beverage groups that may be considered for future monitoring of furfuryl alcohol and β-myrcene.
Collapse
Affiliation(s)
- Alex O Okaru
- Department of Pharmaceutical Chemistry, University of Nairobi, P.O. Box 19676-00202, Nairobi, Kenya.
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany.
| | - Dirk W Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany.
| |
Collapse
|
11
|
Effect of frying process on furan content in foods and assessment of furan exposure of Spanish population. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.061] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
12
|
Becalski A, Halldorson T, Hayward S, Roscoe V. Furan, 2-methylfuran and 3-methylfuran in coffee on the Canadian market. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2016.01.006] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
13
|
van der Fels-Klerx H(I, Edwards SG, Kennedy MC, O'Hagan S, O'Mahony C, Scholz G, Steinberg P, Chiodini A. A framework to determine the effectiveness of dietary exposure mitigation to chemical contaminants. Food Chem Toxicol 2014; 74:360-71. [DOI: 10.1016/j.fct.2014.10.027] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2014] [Revised: 10/17/2014] [Accepted: 10/22/2014] [Indexed: 11/15/2022]
|
14
|
van de Brug F, Lucas Luijckx N, Cnossen H, Houben G. Early signals for emerging food safety risks: From past cases to future identification. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.10.038] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
15
|
|
16
|
|