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.

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 Effect of fatty acids and triglycerides on the formation of lysine-derived advanced glycation end-products in model systems exposed to frying temperature

RSC Advances ◽  
2019 ◽  
Vol 9 (27) ◽  
pp. 15162-15170 ◽  
Author(s):  
Yuting Wang ◽  
Huiyu Hu ◽  
David Julian McClements ◽  
Shaoping Nie ◽  
Mingyue Shen ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Advanced Glycation End Products ◽  
Model Systems ◽  
Advanced Glycation ◽  
Frying Temperature ◽  
Dicarbonyl Compounds ◽  
Amadori Products ◽  
Glycation End Products ◽  
End Products

Fatty acids and triglycerides impact lysine-derived AGE formation through modulating the formation of α-dicarbonyl compounds and Amadori products.

scholarly journals Inhibition of the Maillard Reaction by Phytochemicals Composing an Aqueous Coffee Silverskin Extract via a Mixed Mechanism of Action

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 438 ◽  
Author(s):  
Miguel Rebollo-Hernanz ◽  
Beatriz Fernández-Gómez ◽  
Miguel Herrero ◽  
Yolanda Aguilera ◽  
María A. Martín-Cabrejas ◽  
...  
Keyword(s):  
Advanced Glycation End Products ◽  
Protein Complexes ◽  
Early Stage ◽  
In Silico Analysis ◽  
Model Systems ◽  
Protein Glycation ◽  
Advanced Glycation ◽  
Coffee Silverskin ◽  
Glycation End Products ◽  
End Products

This work aimed to evaluate the contribution of isoflavones and melatonin to the aqueous extract obtained from the coffee silverskin (CSE) antiglycative properties, which has not been previously studied. To achieve this goal, two model systems constituted by bovine serum albumin (BSA) and reactive carbonyls (glucose or methylglyoxal) in the presence or absence of pure phytochemicals (chlorogenic acid (CGA), genistein, and melatonin) and CSE were employed. Glucose was used to evaluate the effect on the formation of glycation products formed mainly in the early stage of the reaction, while methylglyoxal was employed for looking at the formation of advanced products of the reaction, also called methylglyoxal-derivative advanced glycation end products (AGE) or glycoxidation products. CGA inhibited the formation of fructosamine, while genistein and melatonin inhibited the formation of advanced glycation end products and protein glycoxidation. It was also observed that phenolic compounds from CSE inhibited protein glycation and glycoxidation by forming BSA–phytochemical complexes. CSE showed a significant antiglycative effect (p < 0.05). Variations in the UV-Vis spectrum and the antioxidant capacity of protein fractions suggested the formation of protein–phytochemical complexes. Fluorescence quenching and in silico analysis supported the formation of antioxidant–protein complexes. For the first time, we illustrate that isoflavones and melatonin may contribute to the antiglycative/antiglycoxidative properties associated with CSE. CGA, isoflavones, and melatonin composing CSE seem to act simultaneously by different mechanisms of action.

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