October Online Cover
: Effect of baking time on the color of baguettes, from Feature Article, “Effects of Maillard Reaction Products on Sensory and Nutritional Qualities of the Traditional French ...Baguette” by Céline Jouquand, Céline Niquet‐Léridon, Philippe Jacolot, Noémie Petit, David Marier, and Pascale Gadonna‐Widehem. p.2424.
Background: Polyphenols are a set of bioactive compounds commonly found in plants. These compounds are of great interest, as they have shown high antioxidant power and are correlated to many health ...benefits. Hence, traditional methods of extraction such as solvent extraction, Soxhlet extraction and novel extraction technologies such as ultrasound-assisted extraction and subcritical water extraction (SWE) have been investigated for the extraction of polyphenols. Scope and Approach: Generally, for traditional extractions, the total phenolic content (TPC) is highest at an extraction temperature of 60–80 °C. For this reason, polyphenols are regularly regarded as heat-labile compounds. However, in many studies that investigated the optimal temperature for subcritical water extraction (SWE), temperatures as high as 100–200 °C have been reported. These SWE extractions showed extremely high yields and antioxidant capacities at these temperatures. This paper aimed to examine the relevant literature to identify and understand the mechanisms behind this discrepancy. Results: Thermal degradation is the most common explanation for the degradation of polyphenols. This may be the case for specific or sub-groups of phenolic acids. The different extraction temperatures may have also impacted the types of polyphenols extracted. At high extraction temperatures, the formation of new compounds known as Maillard reaction products may also influence the extracted polyphenols. The selection of source material for extraction, i.e., the plant matrix, and the effect of extraction conditions, i.e., oxidation and light exposure, are also discussed. The overestimation of total phenolic content by the Folin–Ciocâlteu assay is also discussed. There is also a lack of consensus in TPC’s correlation to antioxidant activity.
Advanced glycation end products (AGEs) are generated by nonenzymatic modifications of macromolecules (proteins, lipids, and nucleic acids) by saccharides (glucose, fructose, and pentose) via Maillard ...reaction. The formed AGE molecules can be catabolized and cleared by glyoxalase I and II in renal proximal tubular cells. AGE-related diseases include physiological aging, neurodegenerative/neuroinflammatory diseases, diabetes mellitus (DM) and its complications, autoimmune/rheumatic inflammatory diseases, bone-degenerative diseases, and chronic renal diseases. AGEs, by binding to receptors for AGE (RAGEs), alter innate and adaptive immune responses to induce inflammation and immunosuppression via the generation of proinflammatory cytokines, reactive oxygen species (ROS), and reactive nitrogen intermediates (RNI). These pathological molecules cause vascular endothelial/smooth muscular/connective tissue-cell and renal mesangial/endothelial/podocytic-cell damage in AGE-related diseases. In the present review, we first focus on the cellular and molecular bases of AGE-RAGE axis signaling pathways in AGE-related diseases. Then, we discuss in detail the modes of action of newly discovered novel biomolecules and phytochemical compounds, such as Maillard reaction and AGE-RAGE signaling inhibitors. These molecules are expected to become the new therapeutic strategies for patients with AGE-related diseases in addition to the traditional hypoglycemic and anti-hypertensive agents. We particularly emphasize the importance of "metabolic memory", the "French paradox", and the pharmacokinetics and therapeutic dosing of the effective natural compounds associated with pharmacogenetics in the treatment of AGE-related diseases. Lastly, we propose prospective investigations for solving the enigmas in AGE-mediated pathological effects.
•1,4-DMN is efficient in controlling sprouting similar to CIPC.•1,4-DMN and CIPC reduces starch remobilization in cold storage.•1,4-DMN and CIPC reduces browning of French fries.•1,4-DMN is an ...efficient alternative sprouting inhibitor to CIPC.
The use of a sprout suppressor is crucial for the use of potatoes beyond their natural dormancy period. The main sprout inhibitor used on a commercial scale, chlorpropham (CIPC), is becoming increasingly limited owing to its toxicity. Therefore, we evaluated the effectiveness of 1,4-dimethylnaphthalene (1,4-DMN) compared to CIPC in controlling sprouting and maintaining the quality of potato, Solanum tuberosum ‘Asterix’, during cold storage. Treatment with 1,4-DMN reduced fresh weight loss and controlled the number and length of sprouts comparable to CIPC. Compared to the control, both sprouting inhibitors led to higher starch and lower reducing sugar contents, and the tubers retained the recommended quality for industrial processing. After frying, less browning was observed in French fries obtained from 1,4-DMN- or CIPC-treated tubers. We ascertain that 1,4-DMN besides being an efficient sprouting inhibitor and alternative to CIPC, it contributes to maintaining the quality of French fries after cold storage.
In order to persist, successful bacterial inhabitants of the human gut need to adapt to changing nutrient conditions, which are influenced by host diet and a variety of other factors. For members of ...the Bacteroidetes and several other phyla, this has resulted in diversification of a variety of enzyme-based systems that equip them to sense and utilize carbohydrate-based nutrients from host, diet, and bacterial origin. In this review, we focus first on human gut
and describe recent findings regarding polysaccharide utilization loci (PULs) and the mechanisms of the multi-protein systems they encode, including their regulation and the expanding diversity of substrates that they target. Next, we highlight previously understudied substrates such as monosaccharides, nucleosides, and Maillard reaction products that can also affect the gut microbiota by feeding symbionts that possess specific systems for their metabolism. Since some pathogens preferentially utilize these nutrients, they may represent nutrient niches competed for by commensals and pathogens. Finally, we address recent work to describe nutrient acquisition mechanisms in other important gut species such as those belonging to the Gram-positive anaerobic phyla
and
, as well as the
Because gut bacteria contribute to many aspects of health and disease, we showcase advances in the field of synthetic biology, which seeks to engineer novel, diet-controlled nutrient utilization pathways within gut symbionts to create rationally designed live therapeutics.
Non-enzymatic cascade reactions between amines and reducing sugars are known as Maillard reaction. The late phase of these reactions consists of advanced glycation end products (AGEs), which have ...been implicated in the pathogenesis of numerous human diseases. Recent evidence suggests that galectin-3 acts as a receptor for AGEs and some early products of the Maillard reaction. The early phase of the Maillard reaction, which consists of 1-amino-1-deoxyketoses (Amadori compounds) and 2-amino-2-deoxyaldoses (Heyns compounds), was the subject of our study. The binding interactions between galectin-3 and the Amadori and Heyns compounds of leucine-enkephalin (YGGFL), leucine-enkephalin methyl ester (YGGFL-OMe), truncated enkephalin (YGG and Y) and tetrapeptide (LSKL) were measured using the AlphaScreen competitive binding assay. The affinity of galectin-3 for Amadori and Heyns compounds depends on both the sugar moiety and the amino acid sequence of the model compounds. The best results were obtained with Leu-enkephalin derivatives of Amadori (IC50 = 6.06 μm) and Heyns (IC50 = 8.6 μm) compound, respectively.
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•The interactions between Amadori and Heyns compounds of Leu-enkephalin and the tetrapeptide Leu-Ser-Lys-Leu with galectin-3 were investigated.•The AlphaScreen competitive binding assay was used to study the interactions of Amadori and Heyns compounds with galectin-3.•The Heyns compounds showed a higher affinity for galectin-3 compared to Amadori compounds.•The lack of the aromatic residues within the peptide sequence, showed a significantly lower affinity for galectin-3.
•The flavor of Maillard reaction products (MRPs) solution was unstable during storage.•The size of particles in MRPs increased dramatically after storage or heat treatment.•The Maillard reaction ...intermediate (MRI) was heat labile but stable during storage.•The heated MRI showed flavor fingerprints as the MRPs before heat treatment.•The MRI has tremendous capacity to be applied as a potential alternative to MRPs.
The Maillard reaction intermediate (MRI) and Maillard reaction products (MRPs) derived from xylose (Xyl) and phenylalanine (Phe) were prepared, then stored at 25 °C for 60 days. After storage, the contents of flavor compounds and the clarity of MRPs solution decreased, and the apparent Z-average hydrodynamic diameter (Dh) of particles in the solution increased from 149 to 439 nm. However, the MRI solution remained transparent during storage. The concentration of MRI only decreased by 6.49%, and A294 of the solution increased slightly yet A420 remained stable. Numerous flavor compounds in MRPs decreased during heat treatment, meanwhile the cross-linking and aggregation of MRPs were intensified, and the particles’ Dh increased to micron level. The heated MRI solution showed a similar appealing profile and flavor fingerprints as the MRPs solution before heat treatment. Controlled formation of flavors from MRIs is proposed to be used as potential alternative to the existing Maillard flavorings.
Maillard reaction in foods gives rise to toxic byproducts such as heterocyclic amines (HCAs), acrylamide (AA) and advanced glycation end products (AGEs). Inhibition of their formation during thermal ...processing is the most practical way to minimize their dietary exposure and thus the associated health risks. Various effective strategies have been proposed, especially with the use of exogenous additives such as polyphenols and emerging hydrocolloids. Hydrocolloids have attracted increasing attention due to their unique structural diversities that enable them to actively participate in Maillard reaction to mitigate the formation of toxic byproducts. They also have the potential to attenuate the harmful effects of these toxic byproducts. Hence, hydrocolloids represent an important class of food ingredients with dual beneficial potential, whereas a systematic review is currently lacking.
This review summarizes influencing factors (precursors, processing methods and parameters, and exogenous additives) of thermally induced toxicants (HCAs, AA and AGEs) formation, as well as inhibitory strategies emphasizing on the effects and potential inhibitory mechanism of hydrocolloids. The ability of hydrocolloids to attenuate their harmful effects is also highlighted.
Hydrocolloids, alone or in combination with other purported inhibitors of harmful Maillard reaction products (MRPs), may be used in form of powders or aqueous solution for pretreatment of food. Moreover, their water-holding and gelling properties render them suitable for application in form of coatings that may offer additional benefits (e.g. reduction of oil uptake during frying) besides inhibiting the formation of hazardous MRPs. Although a reasonable number of studies have demonstrated the effectiveness of hydrocolloids against both the formation and the harmful effects of Maillard byproducts, more detailed and systematic analyses are needed to clearly characterize their structure-activity relationships and their mechanisms of action.
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•Influencing factors of toxic Maillard reaction products formation are summarized.•Inhibitory effects and potential mechanism of hydrocolloids are emphasized.•The ability of hydrocolloids to attenuate their harmful effects is highlighted.
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•A total of 332 odorants were summarized in different thermally cooked meats by GC–O.•Odorants form via lipid degradation, Maillard reaction, lipid-Maillard interaction.•PLS-DA ...reveals variation of odorants among cooked beef, pork, poultry and sheep.
Early reviews focused on volatile compounds in cooked meat or meat products by GC–MS analysis. However, actually only a small number of odor-active activities, i.e., odorants, play roles in meat aroma. This review summarized in total 332 odorants identified in thermally cooked meat species (e.g., stewed pork) in the recent 40 years by GC–O through the search of relevant literatures. They included l57 compounds from the lipid degradation, 98 compounds from the Maillard reaction, 18 compounds from the interaction of the lipid degradation and the Maillard reaction (lipid-Maillard interaction), and 59 compounds from other sources, while the formation mechanisms are discussed based on the recent developments. Overall, the aliphatic aldehydes had the greatest number, followed by sulfur-containing compounds, nitrogen-containing heterocyclic compounds, oxygen-containing heterocyclic compounds, ketones, alcohols, etc. The frequently potent odorants in different cooked meat species are the short-chain aliphatic aldehydes of C6-C10 carbons and 1-oceten-3-ol (or 1-octen-3-one) and sulfur-containing or nitrogen-containing heterocyclic compounds. PLS-DA analysis suggested variation of odorants among the cooked beef, pork, poultry, and sheep was more due to the lipid degradation than the Maillard reaction, and marginally due to the lipid-Maillard interaction. This review can be used as guidance in improving flavor of cooked meat and meat flavorings.
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