Article
Nutrition & Dietetics
Cynthia Helou, Matheus Thomaz Nogueira Silva Lima, Celine Niquet-Leridon, Philippe Jacolot, Eric Boulanger, Florian Delguste, Axel Guilbaud, Michael Genin, Pauline M. Anton, Carine Delayre-Orthez, Tatiana Papazian, Michael Howsam, Frederic J. Tessier
Summary: In this study, the postprandial kinetics of CML in rodents and humans were investigated. The results showed a decrease in plasmatic sRAGE concentration and an increase in free CML concentration postprandially in humans.
Article
Chemistry, Applied
Sylwia Mildner-Szkudlarz, Maria Barbara Rozanska, Aleksander Siger, Joanna Zembrzuska, Artur Szwengiel
Summary: In this study, the levels of Maillard-type products in a model gluten-free bread made of various rice and corn flours were determined. The protein and amino acid contents were found to be related to the formation of Maillard-type products. Certain acids present in the breads were effective against some Maillard reactions, but not all. The bread formulated with purple corn flour had the lowest levels of certain Maillard-type products but had adverse effects on aroma.
Review
Biochemistry & Molecular Biology
Frederic J. Tessier, Eric Boulanger, Michael Howsam
Summary: The Maillard reaction is a major chemical reaction responsible for most yellow-to-brown colors and aromas in cooked foods, leading to the formation of structurally-modified amino acids. High or chronic exposure to dietary AGEs may be potentially detrimental to human health, prompting research in food safety to focus on the metabolic transit of AGEs.
GLYCOCONJUGATE JOURNAL
(2021)
Article
Food Science & Technology
Mingyu Li, Jingnan Lu, Yousheng Huang, Wenjing Wang, Jianhua Xie, Mingyong Xie, Mingyue Shen
Summary: The aim of this study was to investigate the occurrence of Maillard reaction products in different types of commercially available cheeses. The content of these products in hard and semi-hard cheeses were significantly higher than those in soft and semi-soft cheeses.
Review
Food Science & Technology
Gengjun Chen
Summary: N-epsilon-carboxymethyllysine (CML) is a potential glycotoxin and marker for dietary advanced glycation end products (dAGEs). It is formed in raw food and during food processing through the Maillard reaction. Although associated with chronic diseases like diabetes, there is inconsistent evidence on its harmful effects, highlighting the need for further research to understand its impact and propose guidelines for processed food.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Chemistry, Applied
Ju Meng, Qin Yang, Weiyang Wan, Qiujin Zhu, Xuefeng Zeng
Summary: The study identified the potential danger of biogenic amine formation in traditional fermented fish (Suan yu) due to Enterobacteriaceae, analyzing their amine production abilities and genotypic diversity. It determined strains with the highest amine production and evaluated the effects of physicochemical factors on BA production, finding pH to be a crucial factor. The results provide a theoretical basis for controlling BAs in fermented fish products.
Article
Biochemistry & Molecular Biology
Min Shi, Ru Song, Luo Gu
Summary: The oxidative state of the intestinal tracts of healthy animals was studied after short-term intake of half-fin anchovy hydrolysates (HAHp) and their thermal or Maillard reaction products (MRPs). The results showed that the MRPs of HAHp-H, HAHp-3%G MRPs, and HAHp-3%F MRPs administration decreased serum tumor necrosis factor-alpha concentration compared to the control group (CK). No histological damage was observed in the jejunum, ileum, and colonic tissues of all groups. The thermal products of HAHp might have a broad application prospect in improving antioxidant defense in vivo in healthy animals.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Olubunmi O. Akpomie, Bernard O. Ejechi, Artur M. Banach, Isaiah Adewuyi, Ehwarieme Daniel Ayobola, Kovo G. Akpomie, Soumya Ghosh, Shabnam Ahmadi
Summary: The aim of this study was to investigate the production of biogenic amines in different types of cooked protein foods. The results showed that the concentration of biogenic amines varied among different types of food and methods of cooking. Microbial contamination of the cooked protein foods led to high levels of biogenic amines.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Multidisciplinary Sciences
Amira M. G. Darwish, Marwa G. Allam, Enaam S. Shokery, Eman H. E. Ayad
Summary: The present study aimed to isolate and characterize new Lactic Acid Bacteria (LAB) strains from Egyptian Laban Rayeb, Zabady, and mothers' breast milk as potential probiotics. These strains showed health-promoting traits and were able to reduce atherogenic indices and modulate gut microbiota. They also enhanced the organoleptic properties of fermented dairy products.
Article
Chemistry, Multidisciplinary
Joanna C. Sadler, Stephen Wallace
Summary: This study reports a novel approach to directly upcycle post-consumer PET waste into valuable vanillin using engineered Escherichia coli. After process optimization, a conversion rate of 79% from terephthalic acid to vanillin was achieved, marking a significant improvement in yield. This work demonstrates the first biological upcycling of post-consumer plastic waste into vanillin, showcasing the potential for sustainable solutions in the plastic recycling industry.
Article
Biotechnology & Applied Microbiology
Luzie Kruse, Anita Loeschcke, Jan de Witt, Nick Wierckx, Karl-Erich Jaeger, Stephan Thies
Summary: The Halopseudomonas species, a unique phylogenetic branch within the Pseudomonads, have innate resilience to physical and chemical stresses and synthesize biomolecules with biotechnological potential. By selecting specific strains, microbiological and molecular genetic methods were developed, providing a valuable toolbox for constructing robust strains.
MICROBIAL BIOTECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Jingyan Zhang, Hong Zhang, Lei Wang, Kang Zhang, Zhengying Qiu, Kai Zhang, Cong Yue, Yong Zhang, Jianxi Li, Xingxu Zhao
Summary: The research on Streptococcus alactolyticus strain FGM showed its potential as a probiotic with no adverse effects on animals, contributing to the development of a safe and effective fermentation feed.
ANNALS OF MICROBIOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Itai Sharon, Marcel Grogg, Donald Hilvert, T. Martin Schmeing
Summary: Cyanophycin is a biopolymer composed of long chains of beta-Asp-Arg. It is synthesized by many bacteria and serves as a cellular reservoir of nitrogen, carbon, and energy. Two enzymes, CphA1 and CphA2, produce cyanophycin, but their structures and functions differ. In this study, we investigate nine cyanobacterial CphA2 enzymes and determine the crystal structure of CphA2 from Gloeothece citriformis, revealing a homodimeric architecture. Our findings shed light on the binding and polymerization of beta-Asp-Arg by CphA2 and highlight differences in activity between CphA2 enzymes. Moreover, we successfully convert a primer-dependent CphA2 into a primer-independent enzyme.
ACS CHEMICAL BIOLOGY
(2022)
Article
Gastroenterology & Hepatology
Julien Pujo, Camille Petitfils, Pauline Le Faouder, Venessa Eeckhaut, Gaelle Payros, Sarah Maurel, Teresa Perez--Berezo, Matthias Van Hul, Frederick Barreau, Catherine Blanpied, Stephane Chavanas, Filip Van Immerseel, Justine Bertrand--Michel, Eric Oswald, Claude Knauf, Gilles Dietrich, Patrice D. Cani, Nicolas Cenac
Summary: In this study, it was found that a probiotic strain contained increased levels of 3-hydroxyoctadecaenoic acid (C18-3OH), which was shown to decrease colitis in mice and was associated with anti-inflammatory properties of prebiotic fructooligosaccharides (FOS). The concentration of C18-3OH was correlated with an increase in specific bacterial genera in the microbiota. This suggests that C18-3OH production by bacteria could play a role in the anti-inflammatory properties of probiotics and in microbiota/host interactions.
Article
Microbiology
Guadalupe Martin-Cabello, Laura Terron-Gonzalez, Eduardo Santero
Summary: A new operon for biodesulfurization (BDS) of dibenzothiophene and derivatives has been isolated and characterized. The operon showed significant differences compared to a previously isolated operon, including faster growth on dibenzothiophene, independent expression of associated genes, and inability to oxidize indole. The expression of this operon is regulated by the sulfur source and activated by specific transcription factors.
ENVIRONMENTAL MICROBIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Benedikt Graf von Armansperg, Franziska Koller, Nicola Gericke, Michael Hellwig, Pravin Kumar Ankush Jagtap, Ralf Heermann, Janosch Hennig, Thomas Henle, Juergen Lassak
Summary: Thermally processed foods contain compounds such as fructoselysine, which can be utilized by gut microbiota as a nutrient source. The metabolism of fructoselysine in E. coli is tightly controlled at the transcriptional level, with the global regulator CRP (CAP) and the alternative sigma factor sigma 32 (RpoH) playing key roles in promoter activation. Additionally, a transcriptional regulator FrlR has been identified as a specific repressor for fructoselysine-6-phosphate, highlighting the complex interplay between global and substrate-specific regulation for efficient utilization of unusual substrates in the human gut environment.
MOLECULAR MICROBIOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Arndt Nobis, Oliver Simon Kunz, Martina Gastl, Michael Hellwig, Thomas Henle, Thomas Becker
Summary: This study demonstrates the significant role of 3-DG as a key precursor compound in beer aging, especially in the increase of Strecker aldehydes during the aging process.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Cell Biology
Vanesa Cepas, Friederike Manig, Juan C. Mayo, Michael Hellwig, Debora Collotta, Valentina Sanmartino, Rebeca Carrocera-Pumarino, Massimo Collino, Thomas Henle, Rosa M. Sainz
Summary: This study found that dietary 1,2-dicarbonyl compounds had a toxic impact on cells, while glycated amino acids did not show toxicity. These 1,2-dicarbonyl compounds increased the production of reactive oxygen species and induced cell death, as well as activated inflammatory pathways. The results demonstrate the significant toxic effect of 1,2-dicarbonyl compounds compared to glycated amino acids in mucosal epithelial cells and the selective activation of intracellular signaling pathways linking oxidative stress to inflammation.
OXIDATIVE MEDICINE AND CELLULAR LONGEVITY
(2021)
Review
Biochemistry & Molecular Biology
Juergen Lassak, Alina Sieber, Michael Hellwig
Summary: Among the 22 proteinogenic amino acids, lysine stands out due to its diverse post-translational modifications, which provide a wide range of possibilities to influence protein function and cellular physiology. Lysine derivatives also serve as a metabolic reservoir, conferring selective advantages to organisms that can utilize them.
BIOLOGICAL CHEMISTRY
(2022)
Article
Food Science & Technology
Michael Hellwig, Julia Nitschke, Thomas Henle
Summary: A new pathway in the Maillard reaction involves the second glycation event of N-epsilon-carboxymethyllysine (CML) leading to a new class of Amadori rearrangement products. Under specific conditions, CMFL can be converted to CM-Fur, and incubation of bovine serum albumin with glucose results in the formation of CMFL and fructosyllysine.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Michael Hellwig, Marie Boerner, Thomas Henle
Summary: The research focused on the metabolic fate of 5-hydroxymethylfurfural (HMF) and 1,2-dicarbonyl compounds in the presence of yeast during beer fermentation. It was found that HMF is rapidly degraded to BHMF, while dicarbonyl compounds are degraded at a slower rate, forming various deoxyketose metabolites. The synthesis of all deoxyketose metabolites was successfully achieved through metal-catalyzed reduction in the presence of molecular hydrogen.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Editorial Material
Toxicology
Gerhard Eisenbrand, Matthias Baum, Alexander T. Cartus, Patrick Diel, Karl-Heinz Engel, Barbara Engeli, Bernd Epe, Tilman Grune, Sabine Guth, Dirk Haller, Volker Heinz, Michael Hellwig, Jan G. Hengstler, Thomas Henle, Hans-Ulrich Humpf, Henry Jaeger, Hans-Georg Joost, Sabine Kulling, Dirk W. Lachenmeier, Alfonso Lampen, Marcel Leist, Angela Mally, Doris Marko, Ute Noethlings, Elke Roehrdanz, Angelika Roth, Joachim Spranger, Richard Stadler, Stefan Vieths, Wim Waetjen, Pablo Steinberg
Summary: After the ingestion of nitrate/nitrite and acetaldehyde/ethanol in diet, sustained exposure to nitrite and acetaldehyde may result in combination effects. These effects could affect the upper gastrointestinal tract locally and have systemic effects on the formation of N-nitroso compounds (NOC). Salivary concentrations of nitrate, nitrite, and acetaldehyde increase after ingestion, absorption, and distribution, reflecting their plasma kinetics and secretion through the salivary glands and microbial/enzymatic metabolism in the oral cavity. Combination effects in the oral cavity and upper digestive tract have not been extensively studied. This Guest Editorial reviews the evidence on exposure levels and biokinetics of nitrate/nitrite/NOx, NOC, and acetaldehyde, and identifies knowledge gaps on combination effects. Further research is needed to address these unresolved issues.
ARCHIVES OF TOXICOLOGY
(2022)
Article
Microbiology
Judith Mehler, Kim Ina Behringer, Robert Ethan Rollins, Friederike Pisarz, Andreas Klingl, Thomas Henle, Ralf Heermann, Noemie S. Becker, Michael Hellwig, Juergen Lassak
Summary: Thermal food processing leads to the formation of advanced glycation end products (AGE) such as N-epsilon-carboxymethyllysine (CML), which are important components of the human diet. However, the gut microbiota can only partially decompose CML, resulting in its excretion into the environment. In this study, a soil bacterium named 'bavariensis' was isolated, which can grow on CML and its higher homologue CEL as the sole source of carbon. The metabolism of CML and CEL in this bacterium were investigated, revealing new insights into their degradation pathways.
ENVIRONMENTAL MICROBIOLOGY
(2022)
Article
Food Science & Technology
Jan G. Hengstler, Matthias Baum, Alexander T. Cartus, Patrick Diel, Gerhard Eisenbrand, Karl-Heinz Engel, Barbara Engeli, Bernd Epe, Tilman Grune, Sabine Guth, Dirk Haller, Volker Heinz, Michael Hellwig, Thomas Henle, Hans-Ulrich Humpf, Henry Jaeger, Hans-Georg Joost, Sabine E. Kulling, Dirk W. Lachenmeier, Alfonso Lampen, Marcel Leist, Angela Mally, Doris Marko, Ute Noethlings, Elke Roehrdanz, Angelika Roth, Joachim Spranger, Richard Stadler, Pablo Steinberg, Stefan Vieths, Wim Waetjen
Summary: Acetaldehyde is naturally present in many foods and used as a flavoring agent. However, there is uncertainty regarding its carcinogenicity and genotoxic potential after oral exposure. Due to incomplete data and concerns about its genotoxicity, a science-based health risk assessment for the use of acetaldehyde as a flavoring agent is not currently possible. Therefore, a re-evaluation of the use of acetaldehyde as a food additive is recommended for precautionary consumer protection.
JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY
(2022)
Article
Biochemistry & Molecular Biology
Johann Sajapin, Annemarie Kulas, Michael Hellwig
Summary: Peptide-bound methionine can catalyze the decomposition and alpha-amidation of peptides. Peptides containing methionine are more susceptible to alpha-amidation, and C-terminus-directed alpha-amidation was observed for the first time.
JOURNAL OF PEPTIDE SCIENCE
(2022)
Article
Food Science & Technology
Kristina Fleischer, Michael Hellwig
Summary: During the production of malt, cereal proteins undergo glycation and oxidation reactions. This study characterized malt proteins and found that the extent of oxidation increased with malt color. The results suggest that malt proteins are subject to oxidation during kilning, and further research is needed to determine the impact on the activity of malt.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Review
Biochemistry & Molecular Biology
Rintaro Yanagisawa, Chaoqi He, Akira Asai, Michael Hellwig, Thomas Henle, Masako Toda
Summary: Cholesterol and oxysterols play a significant role in immune cell responses, and dietary cholesterol intake is linked to inflammatory disorders.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Mostafa Ali, Harshadrai Rawel, Michael Hellwig
Summary: The objective of this study was to improve the functional properties of green coffee protein. Extraction of defatted green coffee meal using PVPP increased protein yield and decreased the antioxidant activity of the meal. Peptic hydrolysis significantly increased the degree of hydrolysis, and enzymatic hydrolysis improved the antioxidant activity of the green coffee protein. The results suggest that enzymatic hydrolysis with pepsin is an effective technique to obtain bioactive compounds.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Agriculture, Multidisciplinary
Mostafa Ali, Mahmoud Khalil, Waleed Z. Badawy, Michael Hellwig
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Friederike Manig, Michael Hellwig, Franziska Pietz, Thomas Henle
Summary: Glycation reactions play a key role in food proteins and the possible impact on saliva has been rarely studied. This research found that a low glycation diet significantly lowers salivary levels of Pyr and MG-H1, without affecting the salivary protein fraction. Furthermore, salivary Pyr and MG-H1 levels vary over time after a dietary intervention containing these compounds.