Characterization and determination of casein glycomacropeptide in dairy products by UHPLC–MS/MS based on its characteristic peptide

The binding mechanism of oat phenolic acid to whey protein and its inhibition mechanism against AGEs as revealed using spectroscopy, chromatography and molecular docking

“…Food & Function effect of internal filters due to possible reabsorption in the UV absorption of CA/GA eqn (1). In addition, the data of fluorescence quenching was further studied using eqn ( 2) and ( 3), which could account for the interaction between CA, GA and β-LG.…”

“…Milk and dairy products are optimal resources of dietary supplements owing to their rich nutritional makeup, in addition to several health benefits, i.e., providing high-quality proteins and pivotal micronutrients and improving function. 1 To improve the freshness, pasteurization, ultra-high temperature sterilization or other thermal methods are often employed in the food industry to ensure the safety and shelf life of milk and dairy products. 2 However, high-temperature processing also provides an ideal environment for the generation of advanced glycation end products (AGEs) due to the high carbohydrate (mainly lactose), protein and lipid content in milk as well as other dairy products.…”

Evaluation of Prebiotic Glycan Composition in Human Milk and Infant Formula: Profile of Galacto-Oligosaccharides and Absolute Quantification of Major Milk Oligosaccharides by UPLC-Cyclic IM-MS and UPLC-MS/MS

“…Human milk (HM) is the most natural food source for newborn and developing infants, providing not only essential nutrients but also protection against infections. , Human milk oligosaccharides (HMOs), constituting the third largest components in human milk (after lactose and lipids), are carbohydrate-based bioactive compounds that have been known for their unique biological functions, including acting as prebiotics, stimulating brain activity, and preventing necrotizing enterocolitis.…”

Inhibitory Effects of Some Hydrocolloids on the Formation of Advanced Glycation End Products and Heterocyclic Amines in Chemical Models and Grilled Beef Patties

“…However, many studies have reported that heat treatment leads to the formation of some toxic byproducts, including advanced glycation end products (AGEs) and heterocyclic amines (HAs) [3,4]. AGEs are complex glycated compounds formed by the reaction of carbonyl groups with free amino groups [5,6]. Major AGEs including Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) have been identified in various food products [7].…”