The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread

Helou, Cynthia; Gadonna‐Widehem, Pascale; Robert, Nathalie; Branlard, Gérard; Thébault, J.; Librere, Sarah; Jacquot, Sylvain; Mardon, Julie; Piquet-Pissaloux, Agnès; Chapron, Sophie; Chatillon, Antoine; Niquet-Léridon, Céline; Tessier, Frédéric J.

doi:10.1039/c5fo01341k

Cited by 32 publications

(16 citation statements)

References 38 publications

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“…Food processing and cooking techniques that utilise dry heat (frying, roasting, baking, grilling, barbecuing) result in greater AGE formation compared with techniques that use lower temperatures for longer periods of time with higher water content, such as boiling or steaming [13,14]. Bread is a well-known source of MRPs, including AGEs, and reducing baking temperature from 250 °C to 200 °C resulted in a 20% lower accumulation of CML [15]. Higher pH levels can also increase the formation of AGEs, as the alkaline conditions promote amino groups being in the basic deprotonated form, increasing reactivity [16].…”

Section: Exogenous Sources Of Agesmentioning

confidence: 99%

Dietary Advanced Glycation End Products: Digestion, Metabolism and Modulation of Gut Microbial Ecology

2019

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The formation of advanced glycation end products (AGEs) in foods is accelerated with heat treatment, particularly within foods that are cooked at high temperatures for long periods of time using dry heat. The modern processed diet is replete with AGEs, and excessive AGE consumption is thought to be associated with a number of negative health effects. Many dietary AGEs have high molecular weight and are not absorbed in the intestine, and instead pass through to the colon, where they are available for metabolism by the colonic bacteria. Recent studies have been conducted to explore the effects of AGEs on the composition of the gut microbiota as well as the production of beneficial microbial metabolites, in particular, short-chain fatty acids. However, there is conflicting evidence regarding the impact of dietary AGEs on gut microbiota reshaping, which may be due, in part, to the formation of alternate compounds during the thermal treatment of foods. This review summarises the current evidence regarding dietary sources of AGEs, their gastrointestinal absorption and role in gut microbiota reshaping, provides a brief overview of the health implications of dietary AGEs and highlights knowledge gaps and avenues for future study.

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Section: Exogenous Sources Of Agesmentioning

confidence: 99%

Dietary Advanced Glycation End Products: Digestion, Metabolism and Modulation of Gut Microbial Ecology

2019

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“…Next to the composition of the raw materials, baking conditions influence the formation of dAGEs to a large extent [134]. An increase in temperature leads to an increased formation of dAGEs.…”

Section: Factors Influencing the Mrmentioning

confidence: 99%

Dietary Advanced Glycation Endproducts and the Gastrointestinal Tract

et al. 2020

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The prevalence of inflammatory bowel diseases (IBD) is increasing in the world. The introduction of the Western diet has been suggested as a potential explanation of increased prevalence. The Western diet includes highly processed food products, and often include thermal treatment. During thermal treatment, the Maillard reaction can occur, leading to the formation of dietary advanced glycation endproducts (dAGEs). In this review, different biological effects of dAGEs are discussed, including their digestion, absorption, formation, and degradation in the gastrointestinal tract, with an emphasis on their pro-inflammatory effects. In addition, potential mechanisms in the inflammatory effects of dAGEs are discussed. This review also specifically elaborates on the involvement of the effects of dAGEs in IBD and focuses on evidence regarding the involvement of dAGEs in the symptoms of IBD. Finally, knowledge gaps that still need to be filled are identified.

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“…In the diabetic heart, glucose forms covalent adducts with the plasma proteins through a non-enzymatic reaction between the free amino groups of proteins and carbonyl groups of reducing sugars, resulting in the formation of stable glycosylation products by Amadori rearrangement, which is called glycation (91–94). Glycated proteins undergo a series of oxidation, dehydration, and cyclization reactions to form long-lived AGEs (95, 96).…”

Section: Increased Formation Of Advanced Glycation End Products (Ages)mentioning

confidence: 99%

Diabetic Cardiomyopathy: An Immunometabolic Perspective

et al. 2017

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The heart possesses a remarkable inherent capability to adapt itself to a wide array of genetic and extrinsic factors to maintain contractile function. Failure to sustain its compensatory responses results in cardiac dysfunction, leading to cardiomyopathy. Diabetic cardiomyopathy (DCM) is characterized by left ventricular hypertrophy and reduced diastolic function, with or without concurrent systolic dysfunction in the absence of hypertension and coronary artery disease. Changes in substrate metabolism, oxidative stress, endoplasmic reticulum stress, formation of extracellular matrix proteins, and advanced glycation end products constitute the early stage in DCM. These early events are followed by steatosis (accumulation of lipid droplets) in cardiomyocytes, which is followed by apoptosis, changes in immune responses with a consequent increase in fibrosis, remodeling of cardiomyocytes, and the resultant decrease in cardiac function. The heart is an omnivore, metabolically flexible, and consumes the highest amount of ATP in the body. Altered myocardial substrate and energy metabolism initiate the development of DCM. Diabetic hearts shift away from the utilization of glucose, rely almost completely on fatty acids (FAs) as the energy source, and become metabolically inflexible. Oxidation of FAs is metabolically inefficient as it consumes more energy. In addition to metabolic inflexibility and energy inefficiency, the diabetic heart suffers from impaired calcium handling with consequent alteration of relaxation–contraction dynamics leading to diastolic and systolic dysfunction. Sarcoplasmic reticulum (SR) plays a key role in excitation–contraction coupling as Ca2+ is transported into the SR by the SERCA2a (sarcoplasmic/endoplasmic reticulum calcium-ATPase 2a) during cardiac relaxation. Diabetic cardiomyocytes display decreased SERCA2a activity and leaky Ca2+ release channel resulting in reduced SR calcium load. The diabetic heart also suffers from marked downregulation of novel cardioprotective microRNAs (miRNAs) discovered recently. Since immune responses and substrate energy metabolism are critically altered in diabetes, the present review will focus on immunometabolism and miRNAs.

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The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread

Cited by 32 publications

References 38 publications

Dietary Advanced Glycation End Products: Digestion, Metabolism and Modulation of Gut Microbial Ecology

Dietary Advanced Glycation End Products: Digestion, Metabolism and Modulation of Gut Microbial Ecology

Dietary Advanced Glycation Endproducts and the Gastrointestinal Tract

Diabetic Cardiomyopathy: An Immunometabolic Perspective

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