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.
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
Nutrition & Dietetics
Stephanie Treibmann, Julia Gross, Susann Paetzold, Thomas Henle
Summary: In this study, the reaction of methylglyoxal (MGO) with creatine, arginine, and lysine during digestion was investigated. The results showed that MGO quickly reacted with creatine and arginine, forming hydroimidazolone compounds. In an intervention study, it was found that simultaneous ingestion of MGO and creatine increased the excretion of hydroimidazolone compounds. These findings indicate that MGO reacts with amino compounds during human digestion, leading to the formation of glycation products.
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
Biochemistry & Molecular Biology
Didier Fraisse, Alexis Bred, Catherine Felgines, Francois Senejoux
Summary: The study found that cyanidin-3-O-glucoside has poor stability under intestinal conditions, but shows persistent antioxidant and antiglycation effects, and even inhibits alpha-glucosidase activity in the intestinal phase. This suggests that classical in vitro evaluations may underestimate its potential for managing diabetes.
Article
Chemistry, Applied
Wanting Yin, Luqing Song, Yanan Huang, Fang Chen, Xiaosong Hu, Lingjun Ma, Junfu Ji
Summary: This study successfully prepared micelles for loading and protecting quercetin using ALA-dextran conjugates. The conjugates-based micelles showed better stability and controlled release effect compared to ALA/dextran mixture complex.
Article
Food Science & Technology
Feng Liu, Sirui Feng, Yunsi Guo, Zhangpeng Li, Lichun Chen, Akihiro Handa, Yue Zhang
Summary: In this study, SPI-glc conjugate gels were prepared using wet Maillard reaction, with the highest degree of grafting achieved at 4 hours. These conjugate gels exhibited slower digestion kinetics after gastric digestion.
FOOD STRUCTURE-NETHERLANDS
(2021)
Article
Food Science & Technology
Lucian Dordai, Dorina Simedru, Oana Cadar, Anca Becze
Summary: Raw bars are popular for their nutrient-dense ingredients and lack of additives and preservatives. However, the impact of simulated gastrointestinal digestion on their nutrient content has not been extensively studied. This study evaluated the effects of simulated digestion on the nutrient content of four different raw bar recipes, showing significant nutrient loss depending on the recipe.
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
Nutrition & Dietetics
Xiao Wang, Yuanyuan Li, Suxia Shen, Zhaotian Yang, Haifeng Zhang, Yan Zhang
Summary: Currently, the intake of processed and highly palatable food has led to an increase in obesity prevalence. Chlorophyll, found in fruits and vegetables, has been shown to alleviate obesity. This study found that chlorophyll reduced the release rate of free fatty acids during in vitro digestion and changed the composition of lipid droplets. Additionally, chlorophyll inhibited the activity of pancreatic lipase and bound to fatty acids. These findings not only explain the mechanism of chlorophyll in reducing lipid digestion but also provide opportunities for developing novel chlorophyll-based products to prevent obesity.
Article
Biochemistry & Molecular Biology
Qi Guo, Shidong Li, Jiaxin Tang, Shuaidan Chang, Liyue Qiang, Gengan Du, Tianli Yue, Yahong Yuan
Summary: This study enhanced the protective ability of Lactobacillus plantarum by Maillard reaction products under stress conditions and in vitro digestion. Encapsulation improved the survival of bacteria in kefir, providing valuable information for the development of functional probiotic food products.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Chemistry, Applied
Gaoxing Ma, Qian Xu, Hengjun Du, Benard Muinde Kimatu, Anxiang Su, Wenjian Yang, Qiuhui Hu, Hang Xiao
Summary: Pleurotus eryngii polysaccharide (PEP) remains intact during digestion but degrades during fermentation, producing beneficial short-chain fatty acids (SCFAs). It can regulate the composition of gut microbiota, increasing the relative abundance of Firmicutes, thus promoting intestinal health.
Article
Chemistry, Applied
Chujing Fu, Kai Ye, Sai Ma, Hengjun Du, Shiguo Chen, Donghong Liu, Gaoxing Ma, Hang Xiao
Summary: In this study, it was found that Agaricus bisporus polysaccharides (ABP) were not easily digested but could be fermented by gut microbiota to produce short-chain fatty acids. ABP also modulated the composition of gut microbiota, indicating its potential as a prebiotic food component.
Article
Biochemistry & Molecular Biology
Ashley Newton, Kaustav Majumder
Summary: Germination and gastrointestinal digestion have a significant impact on the release of dietary compounds with antioxidant activity in chickpeas. Germination for 3 days increased peptide content and hydrolysis degree in the gastric phase, leading to enhanced antioxidant activity. Differential expression analysis identified specific peptides and phytochemicals in the germinated samples, which potentially contribute to the observed antioxidant activity.
Article
Food Science & Technology
Alicia Moreno-Ortega, Jose Luis Ordonez, Rafael Moreno-Rojas, Jose Manuel Moreno-Rojas, Gema Pereira-Caro
Summary: The study found that the bioavailability and content of polyphenols and organosulfur compounds in black onion are higher than in fresh onion during the digestion process, indicating a positive effect of the processing treatment.
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.