Article
Food Science & Technology
Xindi Wang, Ran Tian, Xiaohan Shi, Jialun Hu, Zhanmei Jiang, Juncai Hou
Summary: The study investigated the impacts of zinc sulphate and cupric chloride on the characteristics and antioxidant capacities of glycated products derived from casein hydrolysate and xylose. The findings suggest that cupric chloride enhanced the browning degree and antioxidant activity of xylose-CH GPs, while zinc sulphate had similar effects at a certain concentration.
INTERNATIONAL DAIRY JOURNAL
(2021)
Article
Food Science & Technology
Siqi Yang, Guofang Zhang, Hong Chu, Peng Du, Aili Li, Libo Liu, Chun Li
Summary: The purpose of this study was to prepare conjugates of casein with pectin or arabinogalactan by the Maillard reaction and investigate the effects on the structural and functional properties of casein. The results showed that the grafting of pectin or arabinogalactan onto casein improved its functional properties. The glycosylation treatment further enhanced the functional properties, such as solubility, foaming property, emulsifying property, thermal stability, and antioxidant activity.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Meng Yuan, Yu Cao, Haoyang Zheng, Kunlin Chen, Yuping Lu, Jing Wang, Liqin Zhu, Ming Chen, Zhipeng Cai, Yonggen Shen
Summary: This study explored the effects of different carbohydrates on the Maillard reaction of casein phosphopeptides (CPP). The results showed that the Maillard reaction changed the structure and properties of CPP, and monosaccharides were more effective in improving CPP.
FOOD SCIENCE AND BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Fang Yan, Heping Cui, Qiang Zhang, Khizar Hayat, Jingyang Yu, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang, Chi-Tang Ho
Summary: Pea protein was used to prepare Maillard reaction products through enzymatic hydrolysis and thermal reaction, resulting in significant saltiness improvement. Low-molecular-weight pea peptides had the strongest effect on saltiness and umami enhancement, with a more pronounced effect from MRPs derived from hexoses than pentoses. The increase in saltiness was most dominant at 1 hour of thermal reaction, while further heating led to a decrease in saltiness enhancement due to reaction of small tasty peptides. Kokumi attribute was mainly contributed by MRPs of small peptides.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Food Science & Technology
Shuangwei Shen, Huaigu Yang, Xueming Liu, Daobang Tang, Jingrong Cheng
Summary: Two ternary conjugates were constructed using free radical grafting and glycosylation techniques, and their conformational and functional properties were investigated. The glycosylation and polyphenol modification induced structural and functional changes in the proteins. This study provides new insights into the potential applications of protein-polyphenol-carbohydrate ternary conjugates.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Yingting Luo, Yaqi Tu, Fazheng Ren, Hao Zhang
Summary: The Maillard reaction between polydextrose and ll-lactoglobulin resulted in the formation of Maillard reaction products (MRPs). Heating led to changes in the structure, antigenicity, and antioxidant activity of ll-lactoglobulin, indicating the formation of LLG-PDX MRPs.
Article
Food Science & Technology
Mengling Cao, Geoffrey I. N. Waterhouse, Donghui Luo, Mouming Zhao, Jianan Zhang, Dongxiao Sun-Waterhouse, Guowan Su
Summary: Tailoring the Maillard reaction can enhance the flavor of soybean meal hydrolysates. This study found that the type and concentration of the reaction medium greatly influenced the reaction, accelerating it and enriching the volatile compounds of the reaction products. The choice of medium also affected the sensory attributes of the products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Kexin Dai, Jiangpeng Wang, Yingting Luo, Yaqi Tu, Fazheng Ren, Hao Zhang
Summary: The characteristics and functions of Maillard reaction products (MRPs) produced by the interaction of polydextrose (PD) and α-lactalbumin (a-LA) were evaluated. The results showed that as the reaction progressed, the absorbance and fluorescence intensity of heated a-LA-PD increased, while the amount of free amino groups decreased. Electrophoresis revealed changes in molecular mass and covalent cross-linking. The secondary structure of MRPs remained unchanged, but the tertiary structure gradually unfolded, exposing hydrophobic groups. Additionally, the radical-scavenging activity and antioxidant power of MRPs significantly increased.
Review
Food Science & Technology
Yeliz Serin, Gamze Akbulut, Halime Ugur, Mustafa Yaman
Summary: Recent changes in dietary habits have increased intake of AGEs, highlighting the need for more in vitro research to provide better nutritional recommendations.
CURRENT OPINION IN FOOD SCIENCE
(2021)
Article
Chemistry, Physical
Poya Seidi, Ali Nasirpour, Javad Keramat, Sima Saeidy
Summary: In this study, casein was extracted and hydrolyzed, and then conjugated with gum Arabic through the Millard reaction. Increasing the degree of hydrolyzation and the ratio of casein to gum Arabic accelerated the reaction and resulted in higher molecular weight. The conjugated biopolymers showed improved functional properties but lower foam stability.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Libin Sun, Donghua Wang, Zhe Huang, Walid Elfalleh, Lanxia Qin, Dianyu Yu
Summary: This study evaluated the structure and flavor characteristics of soybean meal hydrolysates-reducing sugars Maillard reaction products (MRPs). The results showed that adding sugars increased the Maillard reactivity and different sugars had different effects on the characteristics of MRPs. Ribose-MRPs exhibited a stronger aroma and flavor.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Mo Li, Xin Wen, Kunli Wang, Zihao Liu, Yuanying Ni
Summary: This study reported the improvement of stability of 8-CN micelles by Maillard-induced glycation reaction using dextran as a modification agent. The results showed that glycation enhanced the solubility of 8-CN-graft-dextran at acidic pH and formed stable micelles with irregular surfaces. This finding has potential for future applications of modified 8-CN-graft-dextran as a stable nanocarrier.
Article
Food Science & Technology
Yiru Kong, Qi Dong, Ziyin Yu, Haixia Yan, Ling Liu, Yixiao Shen
Summary: This study investigated the influence of lactose and lactulose on the functional and structural properties of glycated casein. The results showed that lactulose led to more severe changes in molecular weight, spatial structure, and tryptophan fluorescence intensity of casein compared to lactose. Lactulose also exhibited stronger glycation ability, resulting in lower solubility, surface hydrophobicity, digestibility, and emulsifying capacity of casein-glycoconjugates compared to lactose. These findings are important for understanding the effects of harmful Maillard reaction products on milk and dairy product quality.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Igor Lima de Paula, Eduarda Barbosa Scaldini Teixeira, Julia d'Almeida Francisquini, Rodrigo Stephani, Italo Tuler Perrone, Antonio Fernandes de Carvalho, Luiz Fernando Cappa de Oliveira
Summary: Buffalo milk powder products have not been widely explored in terms of production and physicochemical characteristics. Raman spectroscopy combined with chemometrics is crucial for understanding the crystallization process of lactose in different environments. Hydrolyzed products exhibit poorer browning and rehydration rates compared to non-hydrolyzed products, but maltodextrin can help mitigate these issues.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Xiao Chen, Di Jiang, Pingping Xu, Zhiming Geng, Guoyuan Xiong, Ye Zou, Daoying Wang, Weimin Xu
Summary: This study investigated the structural and antimicrobial properties of Maillard reaction products (MRPs) in chicken liver protein (CLP) and its hydrolysate (CLPH) after sonication, revealing that sonication could effectively inhibit the growth of S. saprophyticus and E. coli. The research suggests that Maillard reaction and ultrasound treatment technology have the potential to expand the application prospects of low-value meat byproducts.
Article
Biochemistry & Molecular Biology
Rashmi S. Tupe, Nilima Bangar, Arundhati Diwan, Dhanashri Changale, Shivani Choudhary, Shubhangi Chaware
MOLECULAR BIOLOGY REPORTS
(2020)
Article
Biochemistry & Molecular Biology
Rashmi S. Tupe, Nilima Bangar, Akib Nisar, Amruta Kulkarni, Neena Sankhe, Rohan Chauhan, Nidhi Mistry, Shamim Shaikh
Summary: Piperine demonstrates preventive, protective, and therapeutic effects on albumin glycation, while also safeguarding red blood cells from oxidative damage induced by glycated albumin.
JOURNAL OF FOOD BIOCHEMISTRY
(2021)
Article
Endocrinology & Metabolism
Krishna A. Adeshara, Nilima Bangar, Arundhati G. Diwan, Rashmi S. Tupe
Summary: This study aims to explore the relationship between the interaction of advanced glycation end products (AGEs) and receptor for advanced glycation end products (RAGE) with oxidative stress and inflammation in vascular complications of diabetes. The results showed that patients with diabetes had higher levels of glycation adducts, oxidative stress, and inflammation, especially in patients with nephropathy. This study provides the first evidence of the existence of four different RAGE isoforms in diabetes and complications.
DIABETES & METABOLIC SYNDROME-CLINICAL RESEARCH & REVIEWS
(2022)
Article
Biochemistry & Molecular Biology
Akib Nisar, Devangi K. Ajabia, Sanskruthi B. Agrawal, Sanjana Varma, Bhushan P. Chaudhari, Rashmi S. Tupe
Summary: The interaction and structural modifications of bovine serum albumin (BSA) with iron oxide nanoparticles (IONPs) were investigated. The results showed that the presence of IONPs led to structural modifications and conformational changes in albumin, forming IONPs-BSA conjugates.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biochemistry & Molecular Biology
Deepesh D. Gaikwad, Nilima S. Bangar, Mayura M. Apte, Armaan Gvalani, Rashmi S. Tupe
Summary: This study discovers that the interaction between aldosterone and glycated albumin in diabetic nephropathy can cause oxidative stress, reduce levels of antioxidants and glycation detoxifying enzymes, and result in renal cell damage.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Review
Biochemistry & Molecular Biology
Ankita Durge, Isha Sharma, Rashmi Santosh Tupe
Summary: The glycation of biomolecules is a major factor in diabetic nephropathy and end-stage kidney disease. Advances in noncoding RNA research, particularly the long noncoding RNAs (lncRNAs), have provided new insights into potential therapies for glycation-related conditions. However, there are still methodological constraints in the study of lncRNAs. This review discusses the role of lncRNAs in glycation and the possible use of lncRNA-based therapeutics.
Article
Biochemistry & Molecular Biology
Sera A. Fernandes, Subrata Dasgupta, Rashmi S. Tupe, Ejaj K. Pathan
Summary: Glycation is a reaction that leads to protein inactivation, but the enzyme hDJ-1 can reverse this process. The specificity of hDJ-1 is regulated by its active site residue Cys106, and structural analysis suggests a potential role of Glu18. Modifying Glu18 to Asp18 improves the substrate specificity of hDJ-1.
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS
(2023)
Article
Integrative & Complementary Medicine
Nilima S. Bangar, Selvan Ravindran, Shamim A. Shaikh, Nilesh Shah, Rashmi S. Tupe
Summary: This study evaluated the phytochemicals and antioxidant potential of Syzyg formulations, as well as their effects on glycation of human serum albumin. The results showed that Syzyg formulations inhibited glycation and maintained the structural and functional integrity of HSA.
Review
Chemistry, Medicinal
Rahul Shivaji Patil, Rashmi Santosh Tupe
Summary: Diabetes and neurodegenerative diseases are increasing globally, and protein glycation and gut microbes are believed to play important roles in these conditions. Protein glycation can affect protein structure and toxicity, while gut microbes and their metabolites are associated with human health and diseases. Understanding the link between glycation, gut microbes, and these diseases is essential for developing therapeutic strategies.
MEDICINAL RESEARCH REVIEWS
(2023)
Editorial Material
Endocrinology & Metabolism
Jun Wada, Rashmi S. Tupe, Isha Sharma
FRONTIERS IN ENDOCRINOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Mayura Apte, Mohd Shahnawaz Khan, Nilima Bangar, Armaan Gvalani, Huma Naz, Rashmi S. Tupe
Summary: This study found that Aldo has a significant impact on glycation, and the AGEs-Aldo complex induces inflammatory responses through RAGE-MR interaction in DN.
Article
Chemistry, Applied
Chaitra R. Bandiwadekar, Ashwini D. Jagdale, Ankita S. Durge, Tejaswini A. Pachpor, Rashmi S. Tupe
Summary: The modification of chitosan through the Maillard reaction with different saccharides can enhance its functional and biological properties. The CMRPs formed under different reaction conditions showed improved emulsifying activity, antioxidant potential, and gel formation, indicating their potential application in food preservation and packaging.
FOOD HYDROCOLLOIDS
(2023)
Review
Biochemistry & Molecular Biology
Nilima S. Bangar, Armaan Gvalani, Saheem Ahmad, Mohd S. Khan, Rashmi S. Tupe
Summary: Glycation refers to the reaction between reducing sugars and free amino groups in proteins, resulting in the formation of various products. Glycation plays a significant role in metabolic diseases, brain disorders, aging, and gut microbiome dysregulation. It affects the development of diseases by altering protein structure and function.
Article
Endocrinology & Metabolism
Krishna A. Adeshara, Nilima S. Bangar, Paras R. Doshi, Arundhati Diwan, Rashmi S. Tupe
DIABETES & METABOLIC SYNDROME-CLINICAL RESEARCH & REVIEWS
(2020)
Article
Food Science & Technology
Nan Gai, David S. Waldron, Therese Uniacke-Lowe, Bozhao Li, Jonathan O'Regan, David A. Goulding, Alan L. Kelly
Summary: This study investigated the influence of b-casein polymorphism on cheese manufacturing and characteristics. The results showed that cheese made from A2A2 milk had poor rennet coagulation properties, while A1A1 cheese had lower protein content and A2A2 cheese had lower fat content. Furthermore, genotype impacted cheese texture, with A1A1 cheese being the softest and A2A2 cheese being the most fracturable.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Mostafa Soltani, Solmaz Saremnezhad, Hilal Kanmaz, Ali Tekin, Yasemin Gokce, Busra Kaya, Didem Sahingil, Ali Adnan Hayaloglu
Summary: Lighvan cheese made from different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) was analyzed during ripening to examine its chemical composition, proteolysis level, amino acid content, texture, and coagulant activity. The study found that using higher ratios of ovine milk led to decreased pH and moisture content, increased texture parameters, coagulant activity, soluble nitrogen fractions, fat, and protein contents in the cheese. Differences in gel electrophoresis and peptide profiles were observed. Leu and Phe were found to be the predominant free amino acids in the ripened cheese. In conclusion, lighvan cheese made with 75:25 and 50:50 ratios of ovine and caprine milk can be preferred due to their proper proteolysis indices and semi-hard texture.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Maria Tereza Pereira de Souza, Rafael Fagnani, Lina Casale Aragon Alegro, Elsa Helena Walter de Santana
Summary: The frequency and possible sources of non-starter lactic acid bacteria (NSLAB) and citrate fermenting bacteria (CFB) were evaluated at different stages of a milk supply chain. The study found a positive correlation between psychrotrophic bacteria and CFB, emphasizing the importance of good milking practices to control these bacteria. The results also showed that NSLAB and CFB populations remained high even after pasteurisation, suggesting the occurrence of post-heat treatment recontamination, biofilm formation, or the presence of thermoduric microbiota.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Carolyn T. Mejares, Thom Huppertz, Jayani Chandrapala
Summary: This study investigated the influence of adding 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment on the acid gelation properties of blends of skim buffalo and bovine milk. The results showed that increasing the proportion of buffalo skim milk and higher heating temperature resulted in significant increases in gel properties. Differences in gel firmness were attributed to the gel micro-structure.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Theng Choon Ooi, Azizan Ahmad, Nor Fadilah Rajab, Razinah Sharif
Summary: This study investigated the effects of milk intake, particularly bovine colostrum-enriched skim milk, among older adults. The results showed that consuming bovine colostrum-enriched skim milk could lead to various health benefits, including weight loss, improved physical fitness, enhanced memory, and reduced cholesterol levels.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Giuseppe Natrella, Aristide Maggiolino, Pasquale De Palo, Marina Mefleh, Michele Faccia
Summary: The effect of ultrafiltration on the cheesemaking properties of donkey milk was assessed. The main limiting factor for coagulation was found to be the milk protein concentration, and the addition of EPS-producing starter yielded the best results.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Duygu Aslan Turker, Meryem Goksel Sarac, Mahmut Dogan
Summary: This study investigates the rheological, textural, and powder flow characteristics of whippable oil-in-water emulsion with different particle sizes. It is found that smaller particle sizes improve the dispersed phases and increase viscosity, while reducing adhesiveness. Compared to the control sample, whippable emulsions with larger particle sizes have higher cohesiveness and are less prone to deformation and crumbling.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Utkarsh Deshmukh, Sumit Arora, Deepika Kathuria, A. K. Singh, Vivek Sharma, Richa Singh
Summary: Calcium plays a significant role in the stability, functional, and nutritional properties of milk. Depletion and addition of calcium have effects on the properties of milk, including heat stability, pH, and buffering capacity. Furthermore, the alteration in calcium also affects the distribution of minerals in milk. These findings contribute to a better understanding of the functionality of buffalo milk during the processing of buffalo-based products with altered calcium content.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Bruna Barnei Saraiva, Katiele da Silva Souza Campanholi, Rayanne Regina Beltrame Machado, Celso Vataru Nakamura, Alessandra Aparecida Silva, Wilker Caetano, Magali Soares dos Santos Pozza
Summary: This study determined the phototoxic potential of riboflavin and curcumin against P.florescens and found that photodynamic inactivation is an alternative method to reduce contaminating microorganisms in food.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Haktan Aktas, Bulent Cetin
Summary: The microbial diversity in traditional foods is decreasing due to widespread industrial production and the use of a limited number of strains as starter cultures. In this study, the microbiological and physicochemical properties of traditional and industrial yoghurt samples were investigated. The best starter cultures for yoghurt production were identified as 4 Lactobacillus bulgaricus and 6 Streptococcus thermophilus isolates.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Aliah Zannierah Mohsin, Ezaty Norsah, Anis Asyila Marzlan, Muhamad Hafiz Abd Rahim, Anis Shobirin Meor Hussin
Summary: This article reviews the application of plant-based coagulants in food products as alternatives to animal and microbial coagulants. Plant-based coagulants can deliver similar milk-clotting activity and organoleptic properties as animal rennet, making them suitable for cheese production and offering potential health benefits. However, their high proteolytic activity may contribute to a bitter taste, which is influenced by plant sources.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, Oscar Zannou, Ifagbemi B. Chabi, Kouame F. Oussou, Shuva Bhowmik, Nilesh P. Nirmal, Sajid Maqsood
Summary: Different animal milk sources have varied nutritional properties. Goat milk contains calcium, medium-chain fatty acids, and α-casein. Sheep milk is rich in vitamins A, C, thiamine, and folic acid. Buffalo milk is considered a complete food with higher levels of α- and k-casein. Mare and donkey milk are rich in carbohydrates and proteins with lower fat content. Camel milk is rich in calcium, potassium, vitamin A, and does not contain the major allergen β-lactoglobulin.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Lu Chen, Mengqi Yu, Yuxin Yuan, Yingxin Qu, Riakang Sha, Xinyang Ren, Guang Li
Summary: This study used Tandem Mass Tags technology to analyze the protein differences between colostrum and mature milk of Guanzhong dairy goats. The results showed significant differences in differential proteins between the two, with colostrum exhibiting more metabolic pathways related to the immune system and mature milk exhibiting more pathways related to angiogenesis and bone development.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Ittissam Hasnaoui, Ahasanul Karim, Mohammed Aider
Summary: The growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in electro-activated whey and their supernatant's antibacterial effect against Salmonella enterica were studied. The results showed electro-activated whey to be a suitable medium for the growth of these bacteria. The supernatant from their growth demonstrated antibacterial activity against Sal. enterica.
INTERNATIONAL DAIRY JOURNAL
(2024)
