Formation of amino acid-based imidazole salts considerably increased the determined level of fluorescent advanced glycation end products in biscuits.

Glycine, serine, and γ-aminobutyric acid are effective scavengers of reactive carbonyl species and should inhibit the formation of advanced glycation end products (AGEs). However, here we found that amino acids unexpectedly increased the intensity of fluorescent AGEs in biscuits. This study aimed to elucidate these contradictory findings and highlight concerns regarding the determination of fluorescent AGEs in foods.

Preparation of a chitosan/polyvinyl alcohol-based dual-network hydrogel for use as a potential wound-healing material for the sustainable release of drugs.

Treating chronic wounds poses significant challenges in clinical medicine due to bacterial infection, reactive oxygen species (ROS) accumulation, and excessive inflammation. This study aimed to address these issues by developing a wound dressing with antibacterial, antioxidant, and anti-inflammatory properties. Chitosan was functionally modified with acrolein to covalently bind to epigallocatechin gallate (EGCG), enabling a high EGCG load.

Formation of Hesperetin-Methylglyoxal Adducts in Food and , and Their Metabolism and Potential Health Impacts.

Polyphenols with a typical -phenol structure have been intensively investigated for scavenging of methylglyoxal (MGO) to reduce harmful substances in food. However, less attention has been paid to the formation level of polyphenol-MGO adducts in foods and and their absorption, metabolism, and health impacts. In this study, hesperitin (HPT) was found to scavenge MGO by forming two adducts, namely, 8-(1-hydroxyacetone)-hesperetin (HPT-mono-MGO) and 6-(1-hydroxyacetone)-8-(1-hydroxyacetone)-hesperetin (HPT-di-MGO).

Esterification of black bean anthocyanins with unsaturated oleic acid, and application characteristics of the product.

Esterification of anthocyanins with saturated fatty acids have been widely investigated, while that with unsaturated fatty acids is little understood. In this study, crude extract (purity ∼ 35 %) of cyanidin-3-O-glucoside (C3G) from black bean seed coat was utilized as reaction substrate, and enzymatically acylated with unsaturated fatty acid (oleic acid). Optimization of various reaction parameters finally resulted in the highest acylation rate of 54.

Glyoxal in Foods: Formation, Metabolism, Health Hazards, and Its Control Strategies.

Glyoxal is a highly reactive aldehyde widely present in common diet and environment and inevitably generated through various metabolic pathways . Glyoxal is easily produced in diets high in carbohydrates and fats via the Maillard reaction, carbohydrate autoxidation, and lipid peroxidation, etc. This leads to dietary intake being a major source of exogenous exposure.

Preparation and Characterization of a Novel Natural Quercetin Self-Stabilizing Pickering Emulsion.

In contrast to their well-known physiological properties, phytochemicals, such as flavonoids, have been less frequently examined for their physiochemical properties (e.g., surface activity).

Formation and metabolism of 6-(1-acetol)-8-(1-acetol)-rutin in foods and , and their cytotoxicity.

Methylglyoxal (MGO) is a highly reactive precursor which forms advanced glycation end-products (AGEs) , which lead to metabolic syndrome and chronic diseases. It is also a precursor of various carcinogens, including acrylamide and methylimidazole, in thermally processed foods. Rutin could efficiently scavenge MGO by the formation of various adducts.

Origin and Fate of Acrolein in Foods.

Acrolein is a highly toxic agent that may promote the occurrence and development of various diseases. Acrolein is pervasive in all kinds of foods, and dietary intake is one of the main routes of human exposure to acrolein. Considering that acrolein is substantially eliminated after its formation during food processing and re-exposed in the human body after ingestion and metabolism, the origin and fate of acrolein must be traced in food.

Formation and Identification of Six Amino Acid - Acrylamide Adducts and Their Cytotoxicity Toward Gastrointestinal Cell Lines.

Acrylamide (AA) is a food contaminant, and amino acids are suggested to mitigate its toxicity by forming adducts. The emergence of acrylamide adducts may cause underestimation of acrylamide exposure level as well as trigger new safety problems. Based on the acrylamide elimination capability of four amino acids, this study chemically synthesized six amino acid-acrylamide adducts.

Water-In-Oil Pickering Emulsions Stabilized by Microcrystalline Phytosterols in Oil: Fabrication Mechanism and Application as a Salt Release System.

Recently, Pickering emulsions stabilized by edible particles have attracted significant attention from the scientific community and food industry owing to their surfactant-free character. However, those edible particles are mostly used for stabilizing oil-in-water emulsions, whereas those for water-in-oil emulsions are very limited. In this article, stable water-in-oil Pickering emulsions were prepared through dispersing phytosterol particles in oil phase, and the effects of antisolvent treatment, the type of oil, particle concentration, and water fraction on the stability, type, and morphology of these emulsions were investigated.

Identification and cytotoxic evaluation of the novel rutin-methylglyoxal adducts with dione structures in vivo and in foods.

Flavonoids with meta-hydroxyl groups have been proven to react with methylglyoxal (MGO) and form mono- and di-MGO adducts via nucleophilic addition reactions. Rutin, a rutinoside of quercetin with typical meta-phenol structure, is widely distributed in plant-sourced materials. Interestingly, different from the adducts reported between flavonoids and MGO, new rutin-MGO adducts with dione structures on the moiety of MGO were identified and proven to occur in various foods (0.

Design of a naphthalimide-based probe for acrolein detection in foods and cells.

Acrolein is a highly toxic agent that can be generated exogenously and endogenously. Therefore, a highly specific and sensitive probe for acrolein with potential applications in acrolein detection must be developed. In this research, a novel fluorescent probe named "probe for acrolein detection" (Pr-ACR) was designed and synthesized based on a naphthalimide fluorophore skeleton, and a thiol group (-SH) was introduced into its structure for acrolein recognition.

Glycine and serine markedly eliminate methylglyoxal in the presence of formaldehyde via the formation of imidazole salts.

l-glycine and l-serine are the building blocks of proteins and exhibit various biological activities. This work found that l-glycine and l-serine show low scavenging capacity for methylglyoxal at moderate conditions (pH 7.0, 37 °C).

Identification of adducts formed between acrolein and alanine or serine in fried potato crisps and the cytotoxicity-lowering effect of acrolein in three cell lines.

In physiological and thermally-processed conditions, alanine and serine efficiently eliminate acrolein to generate two main adducts, 2-(5-formyl-3,6-dihydropyridin-1(2H)-yl) propanoic acid and 2-(5-formyl-3,6-dihydropyridin-1(2H)-yl)-3-hydroxypropanoic acid, with amounts of 81.6 ± 4.24 μg/kg and 23.

Cytotoxicity of adducts formed between quercetin and methylglyoxal in PC-12 cells.

Quercetin (Que) or quercetin-containing food stuffs are widely incorporated in bakery foods for improving food texture and health effects, and scavenging reactive aldehydes, such as methylglyoxal (MGO) that exhibits various deleterious effects including contribution to neurodegeneration. This study aimed to investigate the cytotoxicity of the adducts formed between quercetin and MGO resulted from the incorporation of quercetin in foods. Two highly-purified adducts (Que-mono-MGO and Que-di-MGO) were found to display higher cytotoxicity than their precursor MGO and quercetin.

Water-in-Oil Pickering Emulsions Stabilized Solely by Water-Dispersible Phytosterol Particles.

Water-in-oil (W/O) Pickering emulsions were successfully synthesized by water-dispersible phytosterol (PS) particles formed through simple antisolvent precipitation. The effects of the organic/aqueous ratio on the particle morphology, crystallinity, and contact angle were investigated. Sheet-like PS particles with reduced crystallinity were further used as W/O Pickering emulsion stabilizers.

Formation and Identification of Two Hydroxmethylfurfural-Glycine Adducts and Their Cytotoxicity and Absorption in Caco-2 Cells.

Our previous research showed that thioacetal and Schiff base formed between 5-hydroxymethylfurfural (HMF) and cysteine or lysine considerably decreased the cytotoxicity of HMF. In this study, two adol condensation adducts, named 2β-amino-3α-hydroxy-3-(5-(hydroxymethyl)furan-2-yl)propanoic acid (HGA) and 2α-amino-3β-hydroxy-3-(5-(hydroxymethyl)furan-2-yl)propanoic acid (HGB), were prepared from the reaction products of glycine and HMF, and their cytotoxicities were investigated in Caco-2 cells. Compared with HMF, HGA and HGB displayed lower cytotoxicities against Caco-2 cells with IC values of 36.

Regulation of phytochemicals in fruits and berries by environmental variation-Sugars and organic acids.

Sugars and organic acids are important phytochemicals contributing to the nutrition and sensory properties of fruits and berries. Their contents are closely correlated to the genetic background of plants as well as to the environmental conditions during growth. This review focuses on the recent researches on the metabolism of these compounds in fruits and berries in response to the variation of environmental conditions, including temperature, radiation, and water supply.

Absorption of 1-Dicysteinethioacetal-5-Hydroxymethylfurfural in Rats and Its Effect on Oxidative Stress and Gut Microbiota.

The absorption of a 5-hydroxymethylfurfural (HMF)-cysteine adduct, 1-dicysteinethioacetal-5-hydroxymethylfurfural (DCH), and its effect on antioxidant activity and gut microbiota were investigated. Results indicated that DCH is more easily absorbed in rats than HMF. Serum DCH concentrations were 15-38-fold of HMF concentrations from 30 to 180 min after intragastrical administration at the level of 100 mg/kg of body weight, and 2.

Adducts formed during protein digestion decreased the toxicity of five carbonyl compounds against Caco-2 cells.

Acrolein (ACR), glyoxal (GO), methylglyoxal (MGO), hydroxymethylfurfural (HMF), and malondialdehyde (MDA) are toxic contaminants for humans. This work aimed to investigate whether intake of proteins can mitigate their toxicity. Simulated gastrointestinal digestion of proteins from pork, chicken, milk powder and soy protein isolate eliminated amount of ACR, GO, MGO, HMF, and MDA.

The Formation of Acrylamide from and Its Reduction by 3-Aminopropanamide Occur Simultaneously During Thermal Treatment.

Unlabelled: 3-Aminopropanamide (3-APA) is the direct precursor of acrylamide produced in the Maillard reaction between asparagine and reducing sugars. In this research, we found that 3-APA could reduce acrylamide by the formation of adducts between acrylamide and 3-APA via Michael addition. The effects of temperature, heating duration and 3-APA/acrylamide ratio on the reduction of acrylamide were investigated.

Formation of a Hydroxymethylfurfural-Cysteine Adduct and Its Absorption and Cytotoxicity in Caco-2 Cells.

Adducts of 5-hydroxymethylfurfural (HMF)-amino acids are formed during food processing and digestion; the elimination capacity of in vitro intestinal digests of biscuits, instant noodles, and potato crisps for HMF is 652, 727, and 540 μg/g, respectively. However, the safety of these adducts is unknown. In this study, an HMF-cysteine adduct named 1-dicysteinethioacetal-5-hydroxymehtylfurfural (DCH), which was found to be produced in the gastrointestinal tract after HMF intake, was prepared to test its effect toward Caco-2 cells.

Chlorogenic acid increased 5-hydroxymethylfurfural formation when heating fructose alone or with aspartic acid at two pH levels.

Chlorogenic acid (CGA) is a phenolic acid that ubiquitously exists in fruits. This work aims to investigate whether and how CGA influences HMF formation during heating fructose alone, or with an amino acid. The results showed that that CGA increased 5-hydroxymethylfurfural (HMF) formation.