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Formation of N(ε)-Carboxymethyl-Lysine and N(ε)-Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods
Advanced glycation end products (AGEs) are important endogenous hazardous substances produced during the thermal processing of foods, which have attracted much attention due to the potential health risks. The current research first investigated the effect of different thermal processing methods (ste...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2022
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9051442/ https://www.ncbi.nlm.nih.gov/pubmed/35495934 http://dx.doi.org/10.3389/fnut.2022.883789 |
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author | Zhou, Pengcheng Dong, Shiyuan Zeng, Mingyong |
author_facet | Zhou, Pengcheng Dong, Shiyuan Zeng, Mingyong |
author_sort | Zhou, Pengcheng |
collection | PubMed |
description | Advanced glycation end products (AGEs) are important endogenous hazardous substances produced during the thermal processing of foods, which have attracted much attention due to the potential health risks. The current research first investigated the effect of different thermal processing methods (steaming, boiling, sous vide (SV), and sterilizing) on the formation of two typical markers of AGEs, including N(ε)-carboxymethyl-lysine (CML) and N(ε)-carboxyethyl-lysine (CEL), in Pacific oyster (Crassostrea gigas). The compositions, lipid oxidation, di-carbonyl compounds, and AGEs in 12 kinds of processed oysters were detected, and the Index values (total Z-score) were calculated. The SV treatment at 70°C caused higher processing yield and lower CEL level while sterilizing in oil at 121°C greatly resulted in the formation of CML. The Index value of SV-treated oysters was much lower than steamed, boiled, and sterilized ones. Correlation analysis showed that the CML and CEL levels were positively correlated with fat content, a(*) and b(*) value (p < 0.05), and negatively correlated with moisture content and L(*) value (p < 0.05). Besides, thiobarbituric acid reactive substances had a negative correlation with CML (r = −0.63, p < 0.05) while no significant correlation with CEL (p > 0.05), suggesting that lipid oxidation had a greater effect on the formation of CML but less on the formation of CEL. In summary, SV treatment at 70°C within 15 min was a recommended thermal processing method to reduce the formation of AGEs in oysters. |
format | Online Article Text |
id | pubmed-9051442 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-90514422022-04-30 Formation of N(ε)-Carboxymethyl-Lysine and N(ε)-Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods Zhou, Pengcheng Dong, Shiyuan Zeng, Mingyong Front Nutr Nutrition Advanced glycation end products (AGEs) are important endogenous hazardous substances produced during the thermal processing of foods, which have attracted much attention due to the potential health risks. The current research first investigated the effect of different thermal processing methods (steaming, boiling, sous vide (SV), and sterilizing) on the formation of two typical markers of AGEs, including N(ε)-carboxymethyl-lysine (CML) and N(ε)-carboxyethyl-lysine (CEL), in Pacific oyster (Crassostrea gigas). The compositions, lipid oxidation, di-carbonyl compounds, and AGEs in 12 kinds of processed oysters were detected, and the Index values (total Z-score) were calculated. The SV treatment at 70°C caused higher processing yield and lower CEL level while sterilizing in oil at 121°C greatly resulted in the formation of CML. The Index value of SV-treated oysters was much lower than steamed, boiled, and sterilized ones. Correlation analysis showed that the CML and CEL levels were positively correlated with fat content, a(*) and b(*) value (p < 0.05), and negatively correlated with moisture content and L(*) value (p < 0.05). Besides, thiobarbituric acid reactive substances had a negative correlation with CML (r = −0.63, p < 0.05) while no significant correlation with CEL (p > 0.05), suggesting that lipid oxidation had a greater effect on the formation of CML but less on the formation of CEL. In summary, SV treatment at 70°C within 15 min was a recommended thermal processing method to reduce the formation of AGEs in oysters. Frontiers Media S.A. 2022-04-15 /pmc/articles/PMC9051442/ /pubmed/35495934 http://dx.doi.org/10.3389/fnut.2022.883789 Text en Copyright © 2022 Zhou, Dong and Zeng. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Zhou, Pengcheng Dong, Shiyuan Zeng, Mingyong Formation of N(ε)-Carboxymethyl-Lysine and N(ε)-Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods |
title | Formation of N(ε)-Carboxymethyl-Lysine and N(ε)-Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods |
title_full | Formation of N(ε)-Carboxymethyl-Lysine and N(ε)-Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods |
title_fullStr | Formation of N(ε)-Carboxymethyl-Lysine and N(ε)-Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods |
title_full_unstemmed | Formation of N(ε)-Carboxymethyl-Lysine and N(ε)-Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods |
title_short | Formation of N(ε)-Carboxymethyl-Lysine and N(ε)-Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods |
title_sort | formation of n(ε)-carboxymethyl-lysine and n(ε)-carboxyethyl-lysine in pacific oyster (crassostrea gigas) induced by thermal processing methods |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9051442/ https://www.ncbi.nlm.nih.gov/pubmed/35495934 http://dx.doi.org/10.3389/fnut.2022.883789 |
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