Investigation of in vitro formation of advanced lipoxidation end products and advanced glycation end products precursors in high-fat processed meat products

Abstract

The precursors glyoxal (GO) and methylglyoxal (MGO) of advanced glycation end products (AGEs) or advanced lipoxidation end products (ALEs) occur exogenously and endogenously. These α-dicarbonyl compounds, GO and MGO, can be formed from Maillard reactions during food processing as well as protein and lipid peroxidation. The purpose of the present study was to determine and evaluate the in vitro formation of AGEs and ALEs precursors, GO and MGO, in high-fat processed meat products. Before digestion, GO and MGO amounts in the samples ranged between 59.0 and 81.0 µg/100 g and between 11.7 and 47.0 µg/100 g, respectively. After in vitro digestion, GO and MGO formation ranged between 147.0 and 514.1% and 156.0 and 6912.3%, respectively. It is believed that prooxidant components, such as oxygen, enzymes, or heme-proteins, in the gastrointestinal tract promote lipid oxidation; therefore, GO and MGO can be formed. A higher rate of MGO increase was observed in starch containing meatball (chicken) and nugget samples in the gastrointestinal tract. It is thought that the carbohydrates in the meat samples may have contributed to the amount of GO and MGO formed. Thus, reducing fat and starch may produce low levels of GO and MGO formation in the foods during processing or digestion.

Investigation of Advanced Glycation End-Products, α-Dicarbonyl Compounds, and Their Correlations with Chemical Composition and Salt Levels in Commercial Fish Products

“…Products stored at room temperature (14-23), regardless of the packaging form, had higher salt contents (4.91-11.52%). The vacuum-packaged products (24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34) for frozen storage exhibited reduced salt content ranging from 0.12% to 1.78%, demonstrating an extended shelf life. It is advisable to avoid the frequent consumption of snack products and salted fish products that are stored at room temperature to reduce excessive sodium intake.…”

“…GO and MGO are the two most representative α-dicarbonyl compounds found in food, commonly generated from the Maillard reaction, lipid oxidation, and degrada-tion of reducing sugars during food processing [27,28]. Figure 1 shows the contents of GO and MGO in commercially prepared fish products as well as prefabricated fish products before and after heating.…”

“…As reactive intermediates of lipid peroxidation and sugar autoxidation [31], α-dicarbonyl compounds could rapidly combine with other substances, e.g., lysine, histidine, arginine, and cysteine residues, to form more stable compounds such as AGEs and heterocyclic amines [32]. This process is also facilitated by thermal treatment [27]. The variations in the amounts of GO and MGO are dependent on their formation and reaction rate, which are influenced by various factors such as temperature and the presence of amino acids, proteins, fats, etc.…”

Food Polyphenols as Preventive Medicine

“…Lipid peroxidation of red meat in stomach medium was increased tremendously by fish oils and reduced in the presence of olive oil [29]. Many of the products generated from lipid hydroperoxides breakdown, such as reactive aldehydes, ketones, and epoxides are cytotoxic [27,[30][31][32]. Once formed in the stomach they interact with dietary proteins to ALEs, which breakdown in the intestine by proteases to amino-acidcarbonyls which are readily absorbed into the blood system, and subsequently interact with functional proteins and lipids to form secondary advanced lipid oxidation end-products (ALEsII) [33,34].…”

Effect of protein oxidation on the structural characteristics of hazelnut protein isolate

“…ROS indirectly induces protein oxidation mainly through lipid peroxidation and non-enzymatic glycosylation reactions,ROS is responsible for the oxidative stress in different pathophysiological conditions (Nimse & Pal, 2015). The products of the lipid peroxidation reaction can easily react with proteins, causing both sensory changes and loss of nutritional value (Duman & Kurban, 2022). Lipid peroxidation is a significant cause of protein oxidation.…”