Minyi Yang,Rongye Jia,Yuxuan Liu,Hengkun Tang,Huijuan Wu,Jun Yuan,Rongzhi Wang
Furosine, a hazardous compound mainly produced by the Maillard reaction in food at high temperatures, has been shown to exert cytotoxic effects on cells and cause liver damage after excessive consumption. Hence, it is desirable to develop correlative sensitive and robust immunoassays for furosine detection in real-world samples. In this study, Ovalbumin-furosine (OVA-furo) conjugates were employed as the immunogens for animal immunization, and a hybridoma (1C3) secreting an anti-furosine monoclonal antibody (mAb) was successfully screened. The purified 1C3 mAb exhibited high specificity and affinity (7.4 × 10 8 L/mol), and an indirect competitive ELISA (ic-ELISA) based on the 1C3 mAb was developed for the detection of furosine. The linear detection range of the ic-ELISA was 6.03–817.85 ng/mL, with a limit of detection (LOD) value of 2 ng/mL. Colloid gold nanospheres(AuNP-) and nanoflower gold-particles(AuNF)-based strips were also established based on this antibody, which had qLOD values and linear ranges of 40 and 20 ng/mL and 40–140 and 20–90 ng/mL, respectively. All the immunoassays showed good detection performance, indicating that these immunoassays have the potential for practical application for the inexpensive detection of furosine in real-world samples.
Abstrac The aim of this study was to investigate the occurrence of Maillard reaction products of different types of commercially available cheeses. Cheeses are the commonly consumed dairy products characterized by their many different flavors, textures and aromas. Pasteurization , fermentation and ripening are the key steps of cheese manufacturing, which might lead to the formation of some harmful products. In this study, furosine, furfurals, two “representative” advanced glycation end products (AGEs) were analyzed by gas chromatography-triple quadrupole mass spectrometry (GC-MS/MS) and liquid chromatography-triple quadrupole mass spectrometry (LC-MS/MS). The content of furosine in cheeses were the highest, followed by AGEs, while levels of furfurals were relatively low. The contents of these Maillard reaction products in hard and semi-hard cheeses were significantly higher than those in soft and semi-soft cheeses. Finally, the correlation between proximate composition and Maillard reaction products was further analyzed.
Hang Yu,Qili Zhong,Yunfei Xie,Yahui Guo,Yuliang Cheng,Weirong Yao
A kinetic model for Maillard reaction (MR) model system of d -glucose and l -lysine was established; activation energy ( Ea ) of each step was calculated. Potential generation pathways of furosine and pyrraline were a combination of either 3-deoxyglucosone (3-DG) or methylglyoxal (MG) with l -lysine. Ea value for furosine generated through 3-DG pathway was 81.70 ± 14.01 kJ mol −1 , which was significantly higher than that through MG pathway (52.08 ± 4.48 kJ mol −1 ). As for pyrraline, Ea for the 3-DG pathway (53.45 ± 4.02 kJ mol −1 ) was significantly lower than that through the MG pathway (110.22 ± 18.77 kJ mol −1 ). Results of the kinetic study indicated that furosine was preferred to be generated through the MG pathway since MG is more likely to react with each other and form a furan ring as a precursor of furosine. Pyrraline was more easily to be generated from the 3-DG pathway through cyclization of 1,4-dicarbonyl compounds to pyrrole.
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