JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2023
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IF 6.1
Wei Jiang,Xiaoyuan Wang,YunJiao Ma,Ming Du,Chao Wu,Xianbing Xu
Maillard flavor compounds, such as 2,3,5-trimethylpyrazine, have been frequently identified in thermally processed food products, such as popcorn and peanuts. However, the origin of the carbon atoms in 2,3,5-trimethylpyrazine has not been clearly elucidated. Herein, a model reaction showed that precursor methylglyoxal and intermediates glyoxal and formaldehyde contributed to the formation of 2,3,5-trimethylpyrazine via a conversion reaction between methylglyoxal and glyoxal. In addition, carbon module labeling technology and model response validation experiments indicated that this transformation reaction between methylglyoxal and glyoxal brought formaldehyde into the methyl group carbon atoms of the 2,3,5-trimethylpyrazine ring. The proposed novel route provides a new perspective for approaches to control the formation of flavor compounds, such as 2,3,5-trimethylpyrazine.
研究领域:
食品科学
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有机化学
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DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Yuqing Zhong,Chen Yang,Yongling Lu,Lishuang Lv
Acrolein (ACR), methylglyoxal (MGO), and glyoxal (GO) are a class of reactive carbonyl species (RCS), which play a crucial role in the pathogenesis of chronic and age-related diseases. Here, we explored a new RCS inhibitor (theanine, THE) and investigated its capture capacity on RCS in vivo by human experiments. After proving that theanine could efficiently capture ACR instead of MGO/GO by forming adducts under simulated physiological conditions, we further detected the ACR/MGO/GO adducts of theanine in the human urine samples after consumption of theanine capsules (200 and 400 mg) or green tea (4 cups, containing 200 mg of theanine) by using ultraperformance liquid chromatography–time-of-flight–high-resolution mass spectrometry. Quantitative assays revealed that THE-ACR, THE-2ACR-1, THE-MGO, and THE-GO were formed in a dose-dependent manner in the theanine capsule groups; the maximum value of the adducts of theanine was also tested. Furthermore, besides the RCS adducts of theanine, the RCS adducts of catechins could also be detected in the drinking tea group. Whereas, metabolite profile analysis showed that theanine could better capture RCS produced in the renal metabolic pathway than catechins. Our findings indicated that theanine could reduce RCS in the body in two ways: as a pure component or contained in tea leaves.
研究领域:
药理学
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营养学
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生物化学
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代谢组学
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DOI
PubMed
高影响因子
Food & Function
·
2014
·Vol. 6
·期 2
·584-589
·
IF 2.907
Lianqi Huang,Xin Yang,Anlin Peng,Hui Wang,Xiang Lei,Ling Zheng,Kun Huang
Long-term hyperglycemia is a typical symptom of diabetes mellitus (DM) which can cause a high level of protein glycation and lead to the formation of advanced glycation end products (AGEs). The accumulation of AGEs in turn deteriorates DM and its complications. Insulin, the only hormone that directly decreases blood sugar in vivo, is vulnerable to glycation which causes the loss of its biological activity. In this study, we used a porcine insulin (PI)–methylglyoxal (MGO) model to investigate the inhibitory effect of leonurine (LN), a natural alkaloid extracted from Herba leonuri, on AGE formation. Assays including AGE-specific fluorescence, and fructosamine level and carbonyl group content determination showed that LN can dose-dependently suppress PI glycation. A significantly decreased cross-linking level on the glycated PI was also proven by SDS-PAGE electrophoresis. A further liquid chromatography-mass spectrometry study suggested that LN may inhibit PI glycation through trapping MGO and keeping it from reacting with PI. Our results thus indicate that LN is a promising anti-glycation agent for the prevention of diabetes and its complications via inhibiting AGE formation.
研究领域:
药理学
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糖尿病研究
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DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Yushi Wei,Jianmei Wu,Xi Peng,Xing Hu,Deming Gong,Guowen Zhang
The anti-glycation potential and mechanism of phloretin and phlorizin were investigated in the study. In the methylglyoxal (MGO)-human serum albumin (HSA) glycosylation system, the inhibition against fluorescent advanced glycosylation end products (AGEs) was more than 60% at 960 μM phloretin and phlorizin. They decreased carbonylation and oxidative damage of protein, protected thiol groups and secondary structure of protein and inhibited protein aggregates. Treated with 1.37 mM phloretin or phlorizin, O 2 − · scavenging was more than 80%, and 1 mM phloretin or phlorizin chelated 60.08% or 28.11% of Fe 2+ , respectively. Analysis of HPLC and LC-QqQ-MS shown phloretin captured MGO by forming adducts with MGO, with capture rates of 92.67% within 24 h. The capture rate of phlorizin to MGO was 56.40%. The anti-glycosylation mechanisms of them could include the structural protection of HSA, capture of MGO, O 2 − · and ·OH scavenging and chelation of Fe 2+ . These findings may provide a theoretical basis for the application of phloretin and phlorizin as novel anti-glycosylation agents.
研究领域:
生物化学
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药理学
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DOI
高影响因子
JOURNAL OF HAZARDOUS MATERIALS
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2018
·
IF 6.434
Kaiyu Jiang,Caihuan Huang,Rui Jiao,Weibin Bai,Jie Zheng,Shiyi Ou
Acrolein (ACR), glyoxal (GO), methylglyoxal (MGO), hydroxymethylfurfural (HMF), and malondialdehyde (MDA) are toxic contaminants for humans. This work aimed to investigate whether intake of proteins can mitigate their toxicity. Simulated gastrointestinal digestion of proteins from pork, chicken, milk powder and soy protein isolate eliminated amount of ACR, GO, MGO, HMF, and MDA. Among six amino acids, cysteine showed highest capacity for elimination of these toxic compounds through the formation of adducts; it reached the highest elimination capacity for GO, MGO, ACR, MDA, and HMF in 40 min at pH 2.0, and 20 min at pH 7.0. The formed adducts between cysteine and GO, MGO, or ACR showed much lower toxicity against Caco-2 cells. Incubation of the cells with 8 mM GO and MGO for 48 h decreased the cell viability to 16.1%, 16.9% respectively; while incubation of the same concentration of their adducts still kept the cell viability at 82.2% and 81.6% respectively. Cysteine showed much higher detoxifying capacity for ACR than GO and MGO, which can lower the toxicity of ACR toward Caco-2 cells by 80 times.
研究领域:
食品科学
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毒理学
·
细胞生物学
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DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2022
·
IF 5.895
Ziyan Wang,Heping Cui,Mengyu Ma,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho
The effect of ellagic acid on the formation of pyrazine, methylpyrazine, 2,3-methylpyrazine, 2,6-methylpyrazine, 2,5-methylpyrazine, and trimethylpyrazine in the xylose–glycine Maillard reaction model was researched. Ellagic acid could either inhibit or promote pyrazine formation, depending on its addition time point and the pH of the system. The addition of ellagic acid during the accumulation period of an Amadori compound inhibited pyrazine formation by capturing the Amadori compound in the xylose–glycine Maillard system and decreasing the pyrazine precursors. The inhibitory effect of ellagic acid on pyrazine formation got more obvious with an increase in the pH of the system. However, when ellagic acid was added at the beginning of the xylose and glycine Maillard system and when the oxidizing substances such as glyoxal and methylglyoxal were significantly formed in the Maillard system, its oxidation could promote the formation of pyrazines.
研究领域:
食品化学
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有机化学
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美拉德反应
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DOI
PubMed
高影响因子
INTERNATIONAL DAIRY JOURNAL
·
2022
·
IF 3.572
Hongbo Li,Yuanyuan Zhang,Chunshuang Li,Siyuan Xu,Wenbo Song,Hongjuan Li,Jinghua Yu
Maillard reaction products (MRPs), including 5-hydroxymethyl-2-furfural (5-HMF), glyoxal (GO), methylglyoxal (MGO), N ε -carboxymethyllysine (CML) and N ε -carboxyethyllysine (CEL), were examined by HPLC and ELISA in 5 commercial brown fermented milk products (BFM) from the market. Changes of MRPs in BFM were measured at 1, 7, 14 and 21 days of storage at 4 °C. Mean values of all brands for the sum of 5-HMF, GO and MGO; the sum of CML and CEL were 6.7 mg kg −1 and 140.3 μg kg −1 (first day), 7.1 mg kg −1 and 202.6 μg kg −1 (14th day), 7.56 mg kg −1 and 147.9 μg kg −1 (21st day), respectively. Slight increases of MRPs were observed in most of the studied BFM, which suggested that MRPs are produced during the storage period. The range of potential MRPs consumed for a person who drink BFM according to the Dietary Guidelines for Americans (2015–2020) was 1.7 mg and 8.3 mg per day.
研究领域:
食品科学
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分析化学
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营养学
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产品关联
DOI
高影响因子
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
·
2019
·
IF 2.931
Yan Gao,Yunhong Zhang
In recent years, “brown carbon” (BrC), as an important contributor to light absorption and climate forcing as aerosols, has been one of the forefronts in the field of atmospheric research. Aqueous BrC aerosols can be formed through aqueous reactions of methylglyoxal (MG) with nitrogen compounds, such as glycine (Gly) and ammonium sulfate (AS). When exposed to nitrogen compounds for several days, aqueous carbonyl compound MG became absorbent and fluorescent in the ultraviolet and near visible regions, according to UV/Vis and fluorescence spectroscopies. Experiment results showed that optical absorption of two aqueous BrC solutions in the spectral range of 250–480 nm significantly increased with increasing reaction time. After the reactions of MG with Gly and AS, the product absorbance followed the order of MG-Gly>MG-AS. For H 2 O 2 oxidation photolysis, the atmospheric aqueous BrC showed the dynamic nature. Reaction kinetic, effective quantum yields and size distribution studies were conducted in the paper. Fluorescence lifetime values of the two BrC solutions were calculated. LC/MS analysis results clearly indicated that complicated organic compounds were formed in the reactions of MG with Gly and AS.
研究领域:
大气科学
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环境化学
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DOI
PubMed
高影响因子
FOOD AND CHEMICAL TOXICOLOGY
·
2022
·
IF 5.572
Yejun Deng,Xiang Wang,Yang Zhang,Caihong Zhang,Pujun Xie,Lixin Huang
The aim of this study was to investigate the antiglycation activity and mechanism of two identified peptides, Valine-Valine-Phenylalanine-Proline-Glycine-Cysteine-Proline-Glutamic acid (VVFPGCPE) and Serine-Valine-Aspartic acid-Aspartic acid-Proline-Arginine-Threonine-Lysine (SVDDPRTL), from Ginkgo biloba seeds protein hydrolysates . Both VVFPGCPE and SVDDPRTL were efficient in bovine serum albumin (BSA)-methylglyoxal (MGO) model to inhibit BSA glycation, while VVFPGCPE showed higher antiglycation activity than SVDDPRTL. In antioxidant assays, VVFPGCPE scavenged more hydroxyl and super anion radicals, and chelated more Fe 2+ . Moreover, VVFPGCPE was more efficient in alleviating glycoxidation since it retained higher content of tryptophan and reduced dityrosine and kynurenine generation. Compared with SVDDPRTL, VVFPGCPE showed better performance in inhibiting protein aggregation and amyloid-like fibrillation formation. Therefore, VVFPGCPE was selected for further mechanism study. The circular dichroism analysis suggested VVFPGCPE could preserve α -helix structure and stabilize protein structure. The MGO trapping assay indicated VVFPGCPE (5 mg/mL) could capture 66.25% MGO within 24 h, and the mass spectrometry revealed VVFPGCPE could trap MGO by forming VVFPGCPE-mono-MGO adducts. Besides, molecular simulations suggested VVFPGCPE could interact with key glycation residues, arginine and lysine residues, of BSA mainly through van der Waals and hydrogen bonds . This study might supply a theoretical basis for the development of VVFPGCPE as an effective antiglycation agent.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Shibin Deng,Heping Cui,Khizar Hayat,Yun Zhai,Qiang Zhang,Xiaoming Zhang,Chi-Tang Ho
The generation of pyrazines in a binary methionine/glucose (Met/Glc) mixture and corresponding methionine/glucose-derived Amadori rearrangement product (MG-ARP) was studied. Quantitative analyses of pyrazines and methional revealed that MG-ARP generated more methional compared to Met/Glc, whereas lower content and fewer species of pyrazines were observed in the MG-ARP model. Comparing the availability of α -dicarbonyl compounds generated from the Met/Glc model, methylglyoxal (MGO) was a considerably effective α -dicarbonyl compound for the formation of pyrazines during MG-ARP degradation, but glyoxal (GO) produced from MG-ARP did not effectively participate in the corresponding formation of pyrazines due to the asynchrony on the formation of GO and recovered Met. Diacetyl (DA) content was not high enough to form corresponding pyrazines in the MG-ARP model. The insufficient interaction of precursors and rapid drops in pH limited the formation of pyrazines during MG-ARP degradation. Increasing reaction temperature could reduce the negative inhibitory effect by promoting the content of precursors.
研究领域:
食品化学
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有机化学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
·
2025
·
IF 3.9
Xuying Liu,Min Zou,Yehao Yu,Yuanrui Hai,Jinyan Huang,Yunchang Fan,Yulong Zhang,Yujing Weng,Yuhe Liao
Glycolic acid (GA), a versatile compound widely used in pharmaceuticals, cosmetics, and biodegradable polymers, requires efficient and sustainable synthesis methods to meet industrial demands. This study investigates the selective oxidation of glycolaldehyde (GD) and ethylene glycol (EG) to GA over a carbon-supported platinum (Pt/C) catalyst under alkali-free conditions. Complete GD conversion with exceptional GA selectivity (99.8%) was achieved under mild conditions (30 °C, 2.5 MPa air), while EG oxidation exhibited moderate conversion (∼60%) with >90% GA selectivity. Kinetic analysis revealed distinct oxygen pressure dependencies: GD oxidation exhibited strong oxygen sensitivity, as oxygen adsorption and activation were rate-determining, whereas EG oxidation was predominantly governed by substrate concentration due to the oxygen saturation on the Pt/C surface. Mechanistic studies identified GD as a key intermediate in EG oxidation, with overoxidation pathways limiting GA selectivity at higher temperatures and concentrations. Catalyst characterization demonstrated high Pt dispersion, stable surface chemistry, and structural durability, contributing to its superior performance. This work provides a green, efficient pathway for GA production, offering valuable insights into catalyst design and process optimization for sustainable chemical manufacturing.
研究领域:
化学工程
·
催化科学
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DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2025
·
IF 6.2
Qiaozhi Zhang,Youliang Song,Yuhao Jiang,Aiqian Ye,Zhongshan Gao,Kan Jiang,Linglin Fu
This study examines how α-dicarbonyl compounds─methylglyoxal (MGO) and glyoxal (GO)─affect the structure and allergenicity of β-lactoglobulin (β-LG) and α-casein (α-CN) during thermal processing. Glycation-induced changes were analyzed using SDS-PAGE, circular dichroism, and HPLC-MS/MS, while advanced glycation end-products (AGEs) were quantified via UHPLC-QqQ-MS/MS. Results showed that GO was more reactive than MGO, modifying Lys/Arg residues and increasing AGEs in a temperature- and concentration-dependent manner. Glycation reduced the IgE-binding capacity of β-LG but enhanced that of α-CN. In vitro studies revealed that glycated β-LG disrupted Caco-2 monolayer integrity and was more efficiently internalized by bone marrow-derived dendritic cells (BMDCs), upregulating costimulatory factors including CD80, CD86, and CD103. Transcriptomic analysis of monocyte-derived dendritic cells linked glycated β-LG to IL-17, the Toll-like receptor, and NF-κB pathways. Further pathway inhibition experiments demonstrated that the TLR4/NF-κB axis is an important contributor to BMDC maturation and inflammatory cytokine production induced by glycated β-LG. These findings demonstrate that MGO and GO alter the conformational structures and IgE-binding epitopes of milk allergens during heating, differentially modulating their allergenicity. This study provides mechanistic insights into how thermal processing affects the allergenic properties of food allergens, offering new strategies for food safety evaluation and allergy control.
研究领域:
食物过敏
·
分子免疫学
·
食品化学
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结构生物学
·
细胞生物学
·
分子机制
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）