The effect of oxidation and Maillard reaction on formation of Nε -carboxymethyllysine and Nε-carboxyethyllysine in prepared chicken breast

被引：26
|
作者：
Zhu, Zongshuai [1 ,2 ]
Huang, Suhong [1 ,2 ]
Khan, Iftikhar Ali [1 ,2 ]
Cheng, Yiqun [1 ,2 ]
Yu, Yajie [1 ,2 ]
Zhang, Chuangchuang [3 ]
Huang, Jichao [4 ]
Huang, Ming [1 ,2 ]
Zhou, Xinghu [5 ]
机构：
[1] Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing Innovat Ctr Meat Prod Proc, Nanjing 210095, Jiangsu, Peoples R China
[2] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China
[3] Northwest A&F Univ, Coll Food Sci & Engn, Yangling, Shaanxi, Peoples R China
[4] Nanjing Agr Univ, Coll Engn, Nanjing, Jiangsu, Peoples R China
[5] Nanjing Huang Jiaoshou Food Sci & Technol Co Ltd, Natl R&D Ctr Poultry Proc Technol, Nanjing, Jiangsu, Peoples R China
来源：
CYTA-JOURNAL OF FOOD | 2019年 / 17卷 / 01期
关键词：
N-epsilon; -carboxymethyllysine; N-epsilon-carboxyethyllysine; prepared chicken; heat processing; correlation; ADVANCED GLYCATION ENDPRODUCTS; END-PRODUCTS; MEAT-PRODUCTS; PROTEIN; LYSINE; FLUORESCENCE; ACID; FOOD; FAT;
D O I：
10.1080/19476337.2019.1636139
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this work was to investigate the effect and correlation of boiled, deep-fried and roast thermal processing on N-epsilon -carboxymethyllysine and N-epsilon-carboxyethyllysine formation in prepared chicken breast. The three heat processing results indicated that oxidation was one main reason to affect advanced glycation end products (AGEs) formation. For boiled and deep-fried, protein and lipid oxidation could promote the AGEs (P < 0.05), while protein oxidation may inhibit AGEs formation by roast processing (P < 0.05). Furthermore, Maillard reaction showed an important effect on L*, a* and b* values, and the content of AGEs could be easily determined by the changes of meat color. As conclusion, Maillard reaction and oxidation were two key factors to influence the AGEs formation in prepared chicken breast by thermal processing.
引用
收藏
页码：685 / 694
页数：10
相关论文
共 50 条
  • [31] Repeated Oral Exposure to Nε-Carboxymethyllysine, a Maillard Reaction Product, Alleviates Gut Microbiota Dysbiosis in Colitic Mice
    Nesreen ALJahdali
    Pascale Gadonna-Widehem
    Carine Delayre-Orthez
    David Marier
    Benjamin Garnier
    Franck Carbonero
    Pauline M. Anton
    Digestive Diseases and Sciences, 2017, 62 : 3370 - 3384
  • [32] Repeated Oral Exposure to N ε-Carboxymethyllysine, a Maillard Reaction Product, Alleviates Gut Microbiota Dysbiosis in Colitic Mice
    ALJahdali, Nesreen
    Gadonna-Widehem, Pascale
    Delayre-Orthez, Carine
    Marier, David
    Garnier, Benjamin
    Carbonero, Franck
    Anton, Pauline M.
    DIGESTIVE DISEASES AND SCIENCES, 2017, 62 (12) : 3370 - 3384
  • [33] European bilberry extract reduces high-temperature baked food-induced accumulation of N£-carboxymethyllysine and N£-carboxyethyllysine in vivo
    Mo, Xiaoxing
    Shen, Lihui
    Wang, Xinyu
    Sun, Yunhong
    Cheng, Ruijie
    Chen, Wenwen
    Chen, Juan
    He, Ruikun
    Liu, Liegang
    FOOD RESEARCH INTERNATIONAL, 2024, 197
  • [34] The Maillard reaction end product Nε-carboxymethyllysine is metabolized in humans and the urinary levels of the microbial metabolites are associated with individual diet
    Tagliamonte, Silvia
    Troise, Antonio Dario
    Ferracane, Rosalia
    Vitaglione, Paola
    FOOD & FUNCTION, 2023, 14 (04) : 2074 - 2081
  • [35] Formation of an aminoreductone during the Maillard reaction of lactose with Nα-acetyllysine or proteins
    Pischetsrieder, M
    Schoetter, C
    Severin, T
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (03) : 928 - 931
  • [36] Modification of collagen in vitro with respect to formation of Nε-carboxymethyllysine
    Ehrlich, Hermann
    Hanke, Thomas
    Frolov, Andrej
    Langrock, Tobias
    Hoffmann, Ralf
    Fischer, Christiane
    Schwarzenbolz, Uwe
    Henle, Thomas
    Born, Rene
    Worch, Hartmut
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2009, 44 (01) : 51 - 56
  • [37] The Effect of Free and Protein-Bound Maillard Reaction Products N-ε-Carboxymethyllysine, N-ε-Fructosyllysine, and Pyrraline on Nrf2 and NFκB in HCT 116 Cells
    Raupbach, Jana
    Mueller, Stephan K.
    Schnell, Vanessa
    Friedrich, Suse
    Hellwig, Anne
    Grune, Tilman
    Henle, Thomas
    MOLECULAR NUTRITION & FOOD RESEARCH, 2023, 67 (18)
  • [38] DETECTION OF N-OMEGA-CARBOXYMETHYLLYSINE IN LENS PROTEIN AND COLLAGEN - EVIDENCE FOR NON-BROWNING PATHWAYS OF THE MAILLARD REACTION INVIVO
    AHMED, MU
    THORPE, SR
    BAYNES, JW
    FEDERATION PROCEEDINGS, 1986, 45 (06) : 1837 - 1837
  • [39] Cysteine Mediated Formation of N-ε-Carboxymethyllysine (CML) on Proteins
    Schwarzenbolz, U.
    Henle, T.
    CZECH JOURNAL OF FOOD SCIENCES, 2009, 27 : S156 - S159
  • [40] Role of choline and glycine betaine in the formation of N,N-dimethylpiperidinium (mepiquat) under Maillard reaction conditions
    Bessaire, Thomas
    Tarres, Adrienne
    Stadler, Richard H.
    Delatour, Thierry
    FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 2014, 31 (12): : 1949 - 1958
12345