This study selected common processing methods for orthodox black tea and investigated changes in the levels of N-(carboxymethyl)lysine (CML), N-(carboxyethyl)lysine (CEL), lysine, and polyphenols during each processing stage and using different parameters of each processing step. The effects of epicatechin gallate, epigallocatechin, epigallocatechin gallate, and gallic acid on the levels of CML, CEL, fructoselysine, glyoxal, and methylglyoxal were investigated by chemical model systems study under black tea processing conditions. In tea samples, CML and CEL levels significantly increased during drying (could reach 51.8 and 8.7 μg/g tea, respectively), while natural withering and extensive rolling and fermentation times facilitated the formation of CML and CEL by altering the substrate concentrations and the cellular structure of tea leaves to be dried. The results of model systems (containing lysine, glucose, and fructose) indicated that polyphenols were able to enhance the production of CML and CEL, and the levels of CML and CEL increased 1.2-3.2- and 1.6-3.5-fold, respectively. Furthermore, the main pathways responsible for CML and CEL formation during black tea processing likely involve fructoselysine and others but not glyoxal or methylglyoxal.
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http://dx.doi.org/10.1016/j.foodres.2018.12.051 | DOI Listing |
Int J Biol Macromol
January 2025
College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China. Electronic address:
This study investigated the effects of pigskin gelatin hydrolysates (PGH, 4 %) as a cryoprotectant on the formation of advanced glycation end-products (AGEs) in pre-heated pork subjected to freeze-thaw cycles and subsequent reheating. During the freeze-thaw process, PGH significantly mitigated the increase in α-dicarbonyl precursors (α-DPs) and AGEs compared to the control group. Specifically, the levels of glyoxal and methylglyoxal decreased by 4.
View Article and Find Full Text PDFSci Rep
January 2025
Department of Obstetrics and Gynecology, The Second Affiliated Hospital of Soochow University, Suzhou, PR China.
Evidence suggest that dietary advanced glycation end products (AGEs) might exert harmful effects on female reproductive function. However, population-based studies exploring the associations between dietary AGEs intake and female infertility remain lacking. This studyaimed to determine the relationship between dietary AGEs intake and female infertility based on National Health and Nutrition Examination Survey (NHANES).
View Article and Find Full Text PDFCancers (Basel)
December 2024
Independent Laboratory of Genetic Diagnostics, Medical University of Lublin, 20-093 Lublin, Poland.
Myeloproliferative neoplasms (MPNs) are clonal hematopoietic cancers characterized by hyperproliferation of the myeloid lineages. These clonal marrow disorders are extremely rare in pediatric patients. MPN is reported to occur 100 times more frequently in adults, and thus research is primarily focused on this patient group.
View Article and Find Full Text PDFBiosens Bioelectron
March 2025
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122, China. Electronic address:
Aptamers, as a kind of recognition molecules with stable nature and excellent binding ability, are usually obtained by systematic evolution of ligands by exponential enrichment (SELEX). However, the traditional SELEX suffers from the problems of low screening efficiency as well as excessive number of screening rounds, making the screening a cumbersome process, which greatly restricts the application and development of aptamers. Here, a microfluidic SELEX platform based on capture SELEX was designed and developed to make the screening more integrated and convenient.
View Article and Find Full Text PDFFood Chem
February 2025
College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China. Electronic address:
This research aimed to investigate the levels of N-carboxymethyllysine (CML) and N-carboxyethyllysine (CEL) in precooked pork (100 °C, 10 min) as affected by storage (0 °C, 0-11 d) and subsequent reheating (100 °C, 5 min). A longer storage duration led to more CML (average increased: 69-128 %) and CEL (average increased: 11-44 %) in precooked pork, while the reheating resulted in average increases of 86 % CML and 32 % CEL compared to their initial levels in precooked pork. However, the storage duration did not significantly (p > 0.
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