Free and Protein-Bound Maillard Reaction Products in Beer: Method Development and a Survey of Different Beer Types

Hellwig, Michael; Witte, Sophia; Henle, Thomas

doi:10.1021/acs.jafc.6b02649

Cited by 69 publications

(84 citation statements)

References 49 publications

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“…Similarly, the bound form predominated over the free ones in dairy products by factors of 276 for CML and 11 for pyrraline, respectively (Hegele et al., 2008). By contrast, beer (free/bound pyrraline ratio = 2.6) and soy source (free/bound CML ratio >90) were shown to be more abundant in free AGEs, which is likely ascribed to proteolysis during fermentation (Hellwig, Witte, & Henle, 2016; Li et al., 2015). Considering the differential metabolic profiles of dAGEs with different MW, we would shortly conclude that future investigations discriminating between free and bound AGEs, including their health‐related influences and contents in processed foods, are particularly highlighted.…”

Section: Health Implications Of Dages: Perspectives To Fill the Gap Bmentioning

confidence: 99%

Dietary advanced glycation end‐products: Perspectives linking food processing with health implications

Zhang

2020

Comp Rev Food Sci Food Safe

136

116

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Dietary advanced glycation end products (dAGEs) are complex and heterogeneous compounds derived from nonenzymatic glycation reactions during industrial processing and home cooking. There is mounting evidence showing that dAGEs are closely associated with various chronic diseases, where the absorbed dAGEs fuel the biological AGEs pool to exhibit noxious effects on human health. Currently, due to the uncertain bioavailability and rapid renal clearance of dAGEs, the relationship between dAGEs and biological AGEs remains debatable. In this review, we provide the most updated information on dAGEs including their generation in processed foods, analytical and characterization techniques, metabolic fates, interaction with AGE receptors, implications on human health and reducing strategies. Available evidence demonstrating a relevance between dAGEs and food allergy is also included. AGEs are ubiquitous in foods and their contents largely depend on the reactivity of carbonyl and amino groups, along with surrounding condition mainly pH and heating procedures. Once being digested and absorbed into the circulation, two separate pathways can be involved in the deleterious effects of dAGEs: an AGE receptor‐dependent way to stimulate cell signals, and an AGE receptor‐independent way to dysregulate proteins via forming complexes. Inhibition of AGEs formation during food processing and reduction in the diet are two potent approaches to restrict health‐hazardous dAGEs. To elucidate the biological role of dAGEs toward human health, the following significant perspectives are raised: molecular size and complexity of dAGEs; interactions between unabsorbed dAGEs and gut microbiota; and roles played by concomitant compounds in the heat‐processed foods.

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Section: Health Implications Of Dages: Perspectives To Fill the Gap Bmentioning

confidence: 99%

Dietary advanced glycation end‐products: Perspectives linking food processing with health implications

Zhang

2020

Comp Rev Food Sci Food Safe

136

116

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“…One interesting work on Maillard Reaction Products (MRPs) present in beer was carried out by Hellwing et al 2016 [97]. They quantified seven MRPs in different types of beer (Pilsner, dark, bock, wheat, and nonalcoholic beers) by HPLC-ESI-MS/MS in the multiple reaction monitoring mode through application of the standard addition method ( Figure 6).…”

Section: Measurements Of Melanoidin Contentmentioning

confidence: 99%

“…Results concluded that the most important free MRPs in beer are fructosyllysine (6.8-27.0 mg/L) and maltulosyllysine (3.7-21.8 mg/L). In addition, the analyzed beers contained comparatively high amounts of late-stage free MRPs such as pyrraline (0.2-1.6 mg/L) and MG-H1 (0.3-2.5 mg/L) and minor amounts of formyline (4-230 µg/L), maltosine (6-56 µg/L), and argpyrimidine (0.1-4.1 µg/L) [97].…”

Section: Measurements Of Melanoidin Contentmentioning

confidence: 99%

Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

2020

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Beer is one of the most consumed drinks around the world, containing a variety of compounds that offer both appreciated sensorial characteristics and health advantages. Important healthy compounds in beer are those with antioxidant properties that attenuate the content of free radicals produced as by-products in the human metabolism, exerting an appreciable effect against cancers or cardiovascular diseases. This work details a study of antioxidant compounds present in beer, focusing on the two main groups: phenols (including polyphenolic forms) and melanoidins, formed specifically during brewing as Maillard products. The fundaments of the most important methods to evaluate beer antioxidant activity, the main antioxidant compounds present in beer-especially those with healthy properties-and the new trends to increase beer antioxidant activity are also discussed.

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“…These characteristics in dark malt are the result of a Maillard reaction (MR) that is initiated due to the killing temperatures used in the production of such malts [7]. The MR, also called non-enzymatic browning, is a network of chemical reactions that are initiated by the addition of reducing sugar to proteins, peptides, amino acids or amines, to form an Amadori rearrangement product (ARP) [8,9]. The formation of flavour compounds in the MRs depends on the type of sugars and amino acids involved, as well as on the reaction temperature, time, pH and water content.…”

Section: Maillard Reactionmentioning

confidence: 99%

“…In the final stage, dehydration, fragmentation, cyclization and polymerisation reactions occur, which amino group participate in again [8,10].…”

mentioning

confidence: 99%

Impact of Wort Amino Acids on Beer Flavour: A Review

2018

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The process by which beer is brewed has not changed significantly since its discovery thousands of years ago. Grain is malted, dried, crushed and mixed with hot water to produce wort. Yeast is added to the sweet, viscous wort, after which fermentation occurs. The biochemical events that occur during fermentation reflect the genotype of the yeast strain used, and its phenotypic expression is influenced by the composition of the wort and the conditions established in the fermenting vessel. Although wort is complex and not completely characterized, its content in amino acids indubitably affects the production of some minor metabolic products of fermentation which contribute to the flavour of beer. These metabolic products include higher alcohols, esters, carbonyls and sulfur-containing compounds. The formation of these products is comprehensively reviewed in this paper. Furthermore, the role of amino acids in the beer flavour, in particular their relationships with flavour active compounds, is discussed in light of recent data.

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Free and Protein-Bound Maillard Reaction Products in Beer: Method Development and a Survey of Different Beer Types

Cited by 69 publications

References 49 publications

Dietary advanced glycation end‐products: Perspectives linking food processing with health implications

Dietary advanced glycation end‐products: Perspectives linking food processing with health implications

Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

Impact of Wort Amino Acids on Beer Flavour: A Review

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