Effect of alkylresorcinols on the formation of Nε‐(carboxymethyl)lysine and sensory profile of wheat bread

Abstract

Alkylresorcinols (ARs) are important bioactive components in wheat bran which have been used as biomarkers for whole grain wheat consumption. In this study, the impact of ARs on the formation of Nε‐(carboxymethyl)lysine (CML), the main component of dietary advanced glycation end products which could induce chronic disease was analyzed. Moreover, the influence of the addition of ARs on the sensory profiles of wheat bread was evaluated. ARs supplementation (0.03%, 0.1%, and 0.3% w/w) could significantly decrease the formation of CML by 21.70%, 35.11%, and 42.18%, respectively, compared with the control. Moreover, ARs‐supplemented bread achieved a higher score in overall acceptability and buttery‐like aroma through sensory evaluation. The volatile compounds in bread supplemented with ARs were characterized by headspace solid phase microextraction‐gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS), among which acetoin, 2,3‐butanedione, 3‐methyl‐1‐butanol, 2‐phenylethanol, and 2‐methylbutanal were confirmed as the main volatile compounds through determination of odor activity value. In addition, ARs supplementation had no negative impact on the chewiness, hardness, and springiness of bread. These findings demonstrated that ARs could be applied as potential food additives to improve the quality and sensory profile of bread.

Subtercola endophyticus sp. nov., a cold-adapted bacterium isolated from Abies koreana

“…Higher carotenoid levels may also increase resistance to cold shock 46 . Alkylresorcinol can protect epithelial cells against oxidative damage and has antioxidant 47 – 49 , antigenotoxic 49 and potential antiglioma activity 50 . Kosinostatin has antitumor, antimicrobial, and antiproliferative functions 51 , 52 , while beta-lactone is a natural product with significant clinical applications provided by its antimicrobial, anticancer, and anti-obesity properties 53 , 54 .…”

Nϵ‐(carboxymethyl)lysine in bakery products: A review

“…Liu et al. (2021) determined that the addition of alkylresorcinols to wheat bread both decreased the CML content and did not have a negative effect on the flavor and textural properties of the bread. In the study, it was determined that alkylresorcinols supplementation (0.03%, 0.1%, and 0.3% w/w) reduced CML formation by 21.70%, 35.11%, and 42.18%, respectively, compared to control bread samples.…”

“…In the study, it was determined that alkylresorcinols supplementation (0.03%, 0.1%, and 0.3% w/w) reduced CML formation by 21.70%, 35.11%, and 42.18%, respectively, compared to control bread samples. In addition, it was stated that alkylresorcinol‐supplemented breads achieved a higher score in overall acceptability and buttery aroma through sensory evaluation (Liu et al., 2021).…”

Subtercola endophyticus sp. nov., a cold-adapted bacterium isolated from Abies koreana

“…Furthermore, increasing carotenoid levels might increase resistance against cold shock 40 . Alkylresorcinol can protect epithelial cells against oxidative damage, showed antioxidant activity [41][42][43] , and has antigenotoxic activity 43 and potential antiglioma activity 44 . Kosinostatin has antitumor, antimicrobial, and antiproliferative functions 45,46 , while beta-lactone is a natural product with signi cant clinical applications through its antimicrobial, anticancer, and anti-obesity properties 47,48 .…”