Formation of Advanced Glycation End Products (AGEs) are Influenced by Lipids in Milk Powders

2013 ◽  
Vol 66 (9) ◽  
pp. 1074 ◽  
Author(s):  
Ling Liu ◽  
Rikke V. Hedegaard ◽  
Leif H. Skibsted
Keyword(s):  
Lipid Oxidation ◽  
Advanced Glycation End Products ◽  
Lipid Content ◽  
Milk Powder ◽  
Resonance Spectroscopy ◽  
Advanced Glycation ◽  
Maillard Reactions ◽  
Lipid Oxidation Products ◽  
Glycation End Products ◽  
End Products

Advanced glycation end products (AGEs) were determined by a polyclonal ELISA method in three milk powders of varying lipid content, during storage in sealed containers at 65°C for up to 20 days. AGEs content correlated with increased water activity (aw), decreased glass transition temperature (Tg), increased lactose crystallisation, and browning in the three milk powders. Formation of stable radicals as detected by electron spin resonance spectroscopy correlated with crystallisation of lactose and brown discoloration in the three powders indicating origin from Maillard reactions rather than lipid oxidation. AGEs content was greatest in whole milk powder with highest lipid content, while in butter milk powder formation of secondary lipid oxidation products increased faster as determined by thiobarbituric acid reactive substances.

scholarly journals Contribution of linoleic acid to the formation of advanced glycation end products in model systems during heat treatment

2017 ◽  
Vol 35 (No. 5) ◽  
pp. 367-375
Author(s):  
Zhao Xin ◽  
Yue Lu ◽  
Liu Xincheng ◽  
Liu Ling
Keyword(s):  
Heat Treatment ◽  
Linoleic Acid ◽  
Lipid Oxidation ◽  
Advanced Glycation End Products ◽  
Hydrophobic Interactions ◽  
Model Systems ◽  
Resonance Spectroscopy ◽  
Advanced Glycation ◽  
Glycation End Products ◽  
End Products

Advanced glycation end products (AGEs) are glycosylated metabolic products generated in vivo and are associated with aging-related diseases. They are also formed during heat treatment in food processing. In this work, we investigated the contribution of linoleic acid (LA) to AGE formation using a protein/glucose model. An electronic tongue, denaturing polyacrylamide gel electrophoresis, electron spin resonance spectroscopy, circular dichroism, and ultraperformance liquid chromatography-tandem mass spectrometry were used to analyse reaction intermediates and reactive radical formation. The results show that LA is the key factor responsible for the change in flavour including the rapid triggering of glycation reactions. The amount of lipid-induced reactive radicals was significantly higher than in the non-fat system, radical generation in the non-fat system was gradually quenched after a robust radical-yielding reaction in the first 25 minutes. Subsequent unsaturated lipid oxidation, and AGE accumulation surpass Maillard reaction-only outcomes. Initial LA-induced changes in protein structure are followed by glycation and are enhanced by hydrophobic interactions and increased carbonyl levels resulting from lipid oxidation. These findings implicate lipids and lipid oxidation as the main factors responsible for AGE formation during the processing of fat-rich unsaturated fatty acid-containing foods.

Microwave-assisted Maillard reactions for the preparation of advanced glycation end products (AGEs)

2010 ◽  
Vol 8 (10) ◽  
pp. 2473 ◽  
Author(s):  
Sonja Visentin ◽  
Claudio Medana ◽  
Alessandro Barge ◽  
Valeria Giancotti ◽  
Giancarlo Cravotto
Keyword(s):  
Advanced Glycation End Products ◽  
Advanced Glycation ◽  
Maillard Reactions ◽  
Microwave Assisted ◽  
Glycation End Products ◽  
End Products

Temperature effect on formation of advanced glycation end products in infant formula milk powder

2018 ◽  
Vol 77 ◽  
pp. 1-9 ◽  
Author(s):  
Ru-gang Zhu ◽  
Hong Cheng ◽  
Li Li ◽  
Henriette R. Erichsen ◽  
Mikael Agerlin Petersen ◽  
...  
Keyword(s):  
Temperature Effect ◽  
Infant Formula ◽  
Advanced Glycation End Products ◽  
Milk Powder ◽  
Advanced Glycation ◽  
Formula Milk ◽  
Infant Formula Milk ◽  
Glycation End Products ◽  
End Products
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