Cargando…

Air frying combined with grape seed extract inhibits N(ε)-carboxymethyllysine and N(ε)-carboxyethyllysine by controlling oxidation and glycosylation

Advanced glycation end products (AGE), compounds formed in meat at the advanced stage of Maillard reaction, are easily exposed to thermal processing. Improving cooking condition and adding antioxidants are 2 common ways for AGE reduction. The present work compared the inhibition of grape seed extrac...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhu, Zongshuai, Fang, Rui, Yang, Jing, Khan, Iftikhar Ali, Huang, Jichao, Huang, Ming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7858175/
https://www.ncbi.nlm.nih.gov/pubmed/33518088
http://dx.doi.org/10.1016/j.psj.2020.11.056
_version_ 1783646600763015168
author Zhu, Zongshuai
Fang, Rui
Yang, Jing
Khan, Iftikhar Ali
Huang, Jichao
Huang, Ming
author_facet Zhu, Zongshuai
Fang, Rui
Yang, Jing
Khan, Iftikhar Ali
Huang, Jichao
Huang, Ming
author_sort Zhu, Zongshuai
collection PubMed
description Advanced glycation end products (AGE), compounds formed in meat at the advanced stage of Maillard reaction, are easily exposed to thermal processing. Improving cooking condition and adding antioxidants are 2 common ways for AGE reduction. The present work compared the inhibition of grape seed extract (GSE) on levels of free and protein-bound N(ε)-carboxymethyllysine (CML) and N(ε)-carboxyethyllysine (CEL) in chicken breast under deep-frying and air-frying conditions. Efficiency of 5 concentrations of GSE (0.0, 0.2, 0.5, 0.8, and 1.0 g/kg) in retarding oxidation, glyoxal (GO), methylglyoxal (MGO), lysine (Lys), Maillard reaction degree (A(294), A(420)), and Shiff's base were tested. Results showed that 0.5 g/kg GSE before heating significantly (P < 0.05) reduced AGE in fried breast chicken, whereas excessive supplementation of GSE (0.8 and 1 g/kg) was reverse. Air frying was found significantly (P < 0.05) better than deep frying to reduce the precursor substances (GO, MGO, and Lys) of AGE. In conclusion, GSE-derived polyphenols exhibited different inhibitory effects on oxidation and glycosylation at different concentrations. We found that 0.5 g/kg of GSE combined with air frying was the best recommendation for inhibiting CML and CEL.
format Online
Article
Text
id pubmed-7858175
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher Elsevier
record_format MEDLINE/PubMed
spelling pubmed-78581752021-02-05 Air frying combined with grape seed extract inhibits N(ε)-carboxymethyllysine and N(ε)-carboxyethyllysine by controlling oxidation and glycosylation Zhu, Zongshuai Fang, Rui Yang, Jing Khan, Iftikhar Ali Huang, Jichao Huang, Ming Poult Sci Processing and Products Advanced glycation end products (AGE), compounds formed in meat at the advanced stage of Maillard reaction, are easily exposed to thermal processing. Improving cooking condition and adding antioxidants are 2 common ways for AGE reduction. The present work compared the inhibition of grape seed extract (GSE) on levels of free and protein-bound N(ε)-carboxymethyllysine (CML) and N(ε)-carboxyethyllysine (CEL) in chicken breast under deep-frying and air-frying conditions. Efficiency of 5 concentrations of GSE (0.0, 0.2, 0.5, 0.8, and 1.0 g/kg) in retarding oxidation, glyoxal (GO), methylglyoxal (MGO), lysine (Lys), Maillard reaction degree (A(294), A(420)), and Shiff's base were tested. Results showed that 0.5 g/kg GSE before heating significantly (P < 0.05) reduced AGE in fried breast chicken, whereas excessive supplementation of GSE (0.8 and 1 g/kg) was reverse. Air frying was found significantly (P < 0.05) better than deep frying to reduce the precursor substances (GO, MGO, and Lys) of AGE. In conclusion, GSE-derived polyphenols exhibited different inhibitory effects on oxidation and glycosylation at different concentrations. We found that 0.5 g/kg of GSE combined with air frying was the best recommendation for inhibiting CML and CEL. Elsevier 2020-12-02 /pmc/articles/PMC7858175/ /pubmed/33518088 http://dx.doi.org/10.1016/j.psj.2020.11.056 Text en © 2020 Published by Elsevier Inc. on behalf of Poultry Science Association Inc. http://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Processing and Products
Zhu, Zongshuai
Fang, Rui
Yang, Jing
Khan, Iftikhar Ali
Huang, Jichao
Huang, Ming
Air frying combined with grape seed extract inhibits N(ε)-carboxymethyllysine and N(ε)-carboxyethyllysine by controlling oxidation and glycosylation
title Air frying combined with grape seed extract inhibits N(ε)-carboxymethyllysine and N(ε)-carboxyethyllysine by controlling oxidation and glycosylation
title_full Air frying combined with grape seed extract inhibits N(ε)-carboxymethyllysine and N(ε)-carboxyethyllysine by controlling oxidation and glycosylation
title_fullStr Air frying combined with grape seed extract inhibits N(ε)-carboxymethyllysine and N(ε)-carboxyethyllysine by controlling oxidation and glycosylation
title_full_unstemmed Air frying combined with grape seed extract inhibits N(ε)-carboxymethyllysine and N(ε)-carboxyethyllysine by controlling oxidation and glycosylation
title_short Air frying combined with grape seed extract inhibits N(ε)-carboxymethyllysine and N(ε)-carboxyethyllysine by controlling oxidation and glycosylation
title_sort air frying combined with grape seed extract inhibits n(ε)-carboxymethyllysine and n(ε)-carboxyethyllysine by controlling oxidation and glycosylation
topic Processing and Products
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7858175/
https://www.ncbi.nlm.nih.gov/pubmed/33518088
http://dx.doi.org/10.1016/j.psj.2020.11.056
work_keys_str_mv AT zhuzongshuai airfryingcombinedwithgrapeseedextractinhibitsnecarboxymethyllysineandnecarboxyethyllysinebycontrollingoxidationandglycosylation
AT fangrui airfryingcombinedwithgrapeseedextractinhibitsnecarboxymethyllysineandnecarboxyethyllysinebycontrollingoxidationandglycosylation
AT yangjing airfryingcombinedwithgrapeseedextractinhibitsnecarboxymethyllysineandnecarboxyethyllysinebycontrollingoxidationandglycosylation
AT khaniftikharali airfryingcombinedwithgrapeseedextractinhibitsnecarboxymethyllysineandnecarboxyethyllysinebycontrollingoxidationandglycosylation
AT huangjichao airfryingcombinedwithgrapeseedextractinhibitsnecarboxymethyllysineandnecarboxyethyllysinebycontrollingoxidationandglycosylation
AT huangming airfryingcombinedwithgrapeseedextractinhibitsnecarboxymethyllysineandnecarboxyethyllysinebycontrollingoxidationandglycosylation