Cargando…

Effect of fatty acids and triglycerides on the formation of lysine-derived advanced glycation end-products in model systems exposed to frying temperature

Lysine-derived advanced glycation end-products (AGEs), including N(ε)-carboxymethyllysine (CML), N(ε)-carboxyethyllysine (CEL) and pyrraline, are prevalent in processed foods. The impact of lipids on AGE formation is still contentious and most of our current knowledge is based only on CML. Little is...

Descripción completa

Detalles Bibliográficos
Autores principales:	Wang, Yuting, Hu, Huiyu, McClements, David Julian, Nie, Shaoping, Shen, Mingyue, Li, Chang, Huang, Yousheng, Chen, Jie, Zeng, Maomao, Xie, Mingyong
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	The Royal Society of Chemistry 2019
Materias:	Chemistry
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9064232/ https://www.ncbi.nlm.nih.gov/pubmed/35514805 http://dx.doi.org/10.1039/c9ra01410a

Ejemplares similares

Effects of baking factors and recipes on the quality of butter cookies and the formation of advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF)
por: Hu, Huiyu, et al.
Publicado: (2022)

Natural Antioxidants and Hydrocolloids as a Mitigation Strategy to Inhibit Advanced Glycation End Products (AGEs) and 5-Hydroxymethylfurfural (HMF) in Butter Cookies
por: Hu, Huiyu, et al.
Publicado: (2022)

Effect of New Frying Technology on Starchy Food Quality
por: Wang, Yi, et al.
Publicado: (2021)

Advanced Glycation End Products and Nitrosamines in Sausages Influenced by Processing Parameters, Food Additives and Fat during Thermal Processing
por: Lu, Jingnan, et al.
Publicado: (2023)

Abundance, localization, and functional correlates of the advanced glycation end‐product carboxymethyl lysine in human myocardium
por: LeWinter, Martin M., et al.
Publicado: (2017)

Accumulation of fluorescent advanced glycation end products and carboxymethyl-lysine in human cortical and trabecular bone
por: Vaidya, Rachana, et al.
Publicado: (2022)

Glyceraldehyde-Derived Advanced Glycation End Products Accumulate Faster Than N(ε)-(Carboxymethyl) Lysine
por: Yokota, Mami, et al.
Publicado: (2017)

Glyoxal-Lysine Dimer, an Advanced Glycation End Product, Induces Oxidative Damage and Inflammatory Response by Interacting with RAGE
por: Lee, Hee-Weon, et al.
Publicado: (2021)

Expression of Advanced Glycation End-Products on Sun-Exposed and Non-Exposed Cutaneous Sites during the Ageing Process in Humans
por: Crisan, Maria, et al.
Publicado: (2013)

Glycated Lysine Residues: A Marker for Non-Enzymatic Protein Glycation in Age-Related Diseases
por: Ansari, Nadeem A., et al.
Publicado: (2011)

Processing Stage-Induced Formation of Advanced Glycation End Products in Cooked Sausages with the Addition of Spices
por: Li, Yong, et al.
Publicado: (2023)

Plasma Levels of Pentosidine, Carboxymethyl-Lysine, Soluble Receptor for Advanced Glycation End Products, and Metabolic Syndrome: The Metformin Effect
por: Haddad, Mohamed, et al.
Publicado: (2016)

Lysine–arginine advanced glycation end‐product cross‐links and the effect on collagen structure: A molecular dynamics study
por: Nash, Anthony, et al.
Publicado: (2020)

Quantitation of α-Dicarbonyls, Lysine- and Arginine-Derived Advanced Glycation End Products, in Commercial Canned Meat and Seafood Products
por: Lin, You-Yu, et al.
Publicado: (2023)

Dietary advanced glycation end-products aggravate non-alcoholic fatty liver disease
por: Leung, Christopher, et al.
Publicado: (2016)

Novel Water–Oil Mixed Frying: Fried Oil Quality and the Formation of Heterocyclic Amines and Trans Fatty Acids in Fried Duck
por: Jamali, Muneer Ahmed, et al.
Publicado: (2022)

Idiopathic acute fatty liver of pregnancy: three cases including a subsequent normal pregnancy.
por: McClements, B. M., et al.
Publicado: (1990)

Inhibitory Effects of Some Hydrocolloids on the Formation of Advanced Glycation End Products and Heterocyclic Amines in Chemical Models and Grilled Beef Patties
por: Du, Hongfei, et al.
Publicado: (2023)

Correlation between Glycated Hemoglobin and Triglyceride Level in Type 2 Diabetes Mellitus
por: Naqvi, Syeda, et al.
Publicado: (2017)

Effect on the mechanical properties of type I collagen of intra-molecular lysine-arginine derived advanced glycation end-product cross-linking
por: Collier, T.A., et al.
Publicado: (2018)

N(ε)-(carboxymethyl)lysine promotes lipid uptake of macrophage via cluster of differentiation 36 and receptor for advanced glycation end products
por: Wang, Zhong-Qun, et al.
Publicado: (2023)

Nanoparticle- and microparticle- based delivery systems : encapsulation, protection and release of active compounds /
por: McClements, David Julian
Publicado: (2016)

Food emulsions : principles, practice, and techniques /
por: McClements, David Julian
Publicado: (1999)

Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles
por: McClements, David Julian
Publicado: (2020)

Nanotechnology Approaches for Improving the Healthiness and Sustainability of the Modern Food Supply
por: McClements, David Julian
Publicado: (2020)

Formation of N(ε)-Carboxymethyl-Lysine and N(ε)-Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods
por: Zhou, Pengcheng, et al.
Publicado: (2022)

Development and Progression of Non-Alcoholic Fatty Liver Disease: The Role of Advanced Glycation End Products
por: Fernando, Dinali H., et al.
Publicado: (2019)

Advanced Glycation End Products and Psoriasis
por: Maurelli, Martina, et al.
Publicado: (2023)

The Influence of Deep Eutectic Solvents Extract from Ginger on the Formation of Heterocyclic Amines and Advanced Glycation End Products in Roast Beef Patties
por: Xu, Yang, et al.
Publicado: (2022)

The Simultaneous Formation of Acrylamide, β-carbolines, and Advanced Glycation End Products in a Chemical Model System: Effect of Multiple Precursor Amino Acids
por: Chen, Cuyu, et al.
Publicado: (2022)

A new glycation product ‘norpronyl-lysine,’ and direct characterization of cross linking and other glycation adducts: NMR of model compounds and collagen
por: Bullock, Peter T. B., et al.
Publicado: (2014)

Effects of Different Frying Oils Composed of Various Fatty Acids on the Formation of Multiple Hazards in Fried Pork Balls
por: Sun, Mengyu, et al.
Publicado: (2023)

Elevated Serum Carboxymethyl-Lysine, an Advanced Glycation End Product, Predicts Severe Walking Disability in Older Women: The Women's Health and Aging Study I
por: Sun, Kai, et al.
Publicado: (2012)

Intra-molecular lysine-arginine derived advanced glycation end-product cross-linking in Type I collagen: A molecular dynamics simulation study
por: Collier, Thomas A., et al.
Publicado: (2016)

The glycation level of milk protein strongly modulates post-prandial lysine availability in humans
por: Nyakayiru, Jean, et al.
Publicado: (2019)

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles
por: McClements, David Julian, et al.
Publicado: (2017)

Formulation of More Efficacious Curcumin Delivery Systems Using Colloid Science: Enhanced Solubility, Stability, and Bioavailability
por: Zheng, Bingjing, et al.
Publicado: (2020)

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation
por: Tan, Chen, et al.
Publicado: (2021)

Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications
por: McClements, David Julian, et al.
Publicado: (2021)

Plant-Based Colloidal Delivery Systems for Bioactives
por: Tan, Yunbing, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_eifkk0sreaqloqirpgi6su4k00