Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage

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Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage. / Zhang, Wei; Poojary, Mahesha M.; Rauh, Valentin; Ray, Colin A.; Olsen, Karsten; Lund, Marianne N.

I: Journal of Agricultural and Food Chemistry, Bind 67, Nr. 46, 2019, s. 12863-12874.

Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

Harvard

Zhang, W, Poojary, MM, Rauh, V, Ray, CA, Olsen, K & Lund, MN 2019, 'Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage', Journal of Agricultural and Food Chemistry, bind 67, nr. 46, s. 12863-12874. https://doi.org/10.1021/acs.jafc.9b05037

APA

Zhang, W., Poojary, M. M., Rauh, V., Ray, C. A., Olsen, K., & Lund, M. N. (2019). Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage. Journal of Agricultural and Food Chemistry, 67(46), 12863-12874. https://doi.org/10.1021/acs.jafc.9b05037

Vancouver

Zhang W, Poojary MM, Rauh V, Ray CA, Olsen K, Lund MN. Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage. Journal of Agricultural and Food Chemistry. 2019;67(46):12863-12874. https://doi.org/10.1021/acs.jafc.9b05037

Author

Zhang, Wei ; Poojary, Mahesha M. ; Rauh, Valentin ; Ray, Colin A. ; Olsen, Karsten ; Lund, Marianne N. / Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage. I: Journal of Agricultural and Food Chemistry. 2019 ; Bind 67, Nr. 46. s. 12863-12874.

Bibtex

@article{6ca180a63f1242b3a99e33d2c2849db8,
title = "Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage",
abstract = "A comprehensive quantitative characterization of Maillard reaction products was carried out for conventional (CON) and lactose-hydrolyzed (LH) ultrahigh temperature (UHT) milk during storage at 20, 30, and 40 °C for 1 year. The accumulation of 3-deoxyglucosone (3-DG) and 3-deoxygalactosone (3-DGal) in LH-UHT milk ranged from 20-fold (at 20 °C) to 44-fold (at 40 °C) higher than that in CON-UHT milk. High temperature storage (40 °C) significantly accelerated the accumulation of 3-DG, 3-DGal, and 5-hydroxymethyl furfural but not the majority of the analyzed advanced glycation endproducts (AGEs). The concentrations of major AGEs including N-ϵ-carboxymethyllysine (CML), N-ϵ-carboxyethyllysine (CEL), methylglyoxal-hydroimidazolone isomers (MG-H1/H3), glyoxal-hydroimidazolone isomers (G-H1/H3), and G-H2 detected in CON milk during storage were in the range 12-700, 1-14, 8-45, 4-13, and 1-30 μM, respectively, while they were 30-570, 2-88, 17-150, 9-20, and 5-34 μM, respectively, in LH milk. Pyrraline, S-(carboxymethyl)cysteine (CMC), and glyoxal-lysine dimer were detected in lower levels, while MG-H2, methylglyoxal-lysine dimer, argpyrimidine, glyoxal-lysine-amide, glycolic acid-lysine-amide, and pentosidine were not detected in any of the milk samples. This work demonstrates for the first time that five of the analyzed AGEs (CML, CEL, MG-H1/H3, G-H1/H3, and G-H2) could be selected as markers for evaluation of the extent of the Maillard reaction in UHT milk. These results contribute to a better understanding of how Maillard reactions progress during storage of UHT milk and can be used to develop strategies to inhibit Maillard reactions in LH milk.",
keywords = "5-(hydroxymethyl)furfural, hydroimidazolone isomers, lactose-hydrolyzed UHT milk, Maillard reaction, N-ϵ-carboxyethyllysine, N-ϵ-carboxymethyllysine, pyrraline",
author = "Wei Zhang and Poojary, {Mahesha M.} and Valentin Rauh and Ray, {Colin A.} and Karsten Olsen and Lund, {Marianne N.}",
year = "2019",
doi = "10.1021/acs.jafc.9b05037",
language = "English",
volume = "67",
pages = "12863--12874",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "46",

}

RIS

TY - JOUR

T1 - Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage

AU - Zhang, Wei

AU - Poojary, Mahesha M.

AU - Rauh, Valentin

AU - Ray, Colin A.

AU - Olsen, Karsten

AU - Lund, Marianne N.

PY - 2019

Y1 - 2019

N2 - A comprehensive quantitative characterization of Maillard reaction products was carried out for conventional (CON) and lactose-hydrolyzed (LH) ultrahigh temperature (UHT) milk during storage at 20, 30, and 40 °C for 1 year. The accumulation of 3-deoxyglucosone (3-DG) and 3-deoxygalactosone (3-DGal) in LH-UHT milk ranged from 20-fold (at 20 °C) to 44-fold (at 40 °C) higher than that in CON-UHT milk. High temperature storage (40 °C) significantly accelerated the accumulation of 3-DG, 3-DGal, and 5-hydroxymethyl furfural but not the majority of the analyzed advanced glycation endproducts (AGEs). The concentrations of major AGEs including N-ϵ-carboxymethyllysine (CML), N-ϵ-carboxyethyllysine (CEL), methylglyoxal-hydroimidazolone isomers (MG-H1/H3), glyoxal-hydroimidazolone isomers (G-H1/H3), and G-H2 detected in CON milk during storage were in the range 12-700, 1-14, 8-45, 4-13, and 1-30 μM, respectively, while they were 30-570, 2-88, 17-150, 9-20, and 5-34 μM, respectively, in LH milk. Pyrraline, S-(carboxymethyl)cysteine (CMC), and glyoxal-lysine dimer were detected in lower levels, while MG-H2, methylglyoxal-lysine dimer, argpyrimidine, glyoxal-lysine-amide, glycolic acid-lysine-amide, and pentosidine were not detected in any of the milk samples. This work demonstrates for the first time that five of the analyzed AGEs (CML, CEL, MG-H1/H3, G-H1/H3, and G-H2) could be selected as markers for evaluation of the extent of the Maillard reaction in UHT milk. These results contribute to a better understanding of how Maillard reactions progress during storage of UHT milk and can be used to develop strategies to inhibit Maillard reactions in LH milk.

AB - A comprehensive quantitative characterization of Maillard reaction products was carried out for conventional (CON) and lactose-hydrolyzed (LH) ultrahigh temperature (UHT) milk during storage at 20, 30, and 40 °C for 1 year. The accumulation of 3-deoxyglucosone (3-DG) and 3-deoxygalactosone (3-DGal) in LH-UHT milk ranged from 20-fold (at 20 °C) to 44-fold (at 40 °C) higher than that in CON-UHT milk. High temperature storage (40 °C) significantly accelerated the accumulation of 3-DG, 3-DGal, and 5-hydroxymethyl furfural but not the majority of the analyzed advanced glycation endproducts (AGEs). The concentrations of major AGEs including N-ϵ-carboxymethyllysine (CML), N-ϵ-carboxyethyllysine (CEL), methylglyoxal-hydroimidazolone isomers (MG-H1/H3), glyoxal-hydroimidazolone isomers (G-H1/H3), and G-H2 detected in CON milk during storage were in the range 12-700, 1-14, 8-45, 4-13, and 1-30 μM, respectively, while they were 30-570, 2-88, 17-150, 9-20, and 5-34 μM, respectively, in LH milk. Pyrraline, S-(carboxymethyl)cysteine (CMC), and glyoxal-lysine dimer were detected in lower levels, while MG-H2, methylglyoxal-lysine dimer, argpyrimidine, glyoxal-lysine-amide, glycolic acid-lysine-amide, and pentosidine were not detected in any of the milk samples. This work demonstrates for the first time that five of the analyzed AGEs (CML, CEL, MG-H1/H3, G-H1/H3, and G-H2) could be selected as markers for evaluation of the extent of the Maillard reaction in UHT milk. These results contribute to a better understanding of how Maillard reactions progress during storage of UHT milk and can be used to develop strategies to inhibit Maillard reactions in LH milk.

KW - 5-(hydroxymethyl)furfural

KW - hydroimidazolone isomers

KW - lactose-hydrolyzed UHT milk

KW - Maillard reaction

KW - N-ϵ-carboxyethyllysine

KW - N-ϵ-carboxymethyllysine

KW - pyrraline

U2 - 10.1021/acs.jafc.9b05037

DO - 10.1021/acs.jafc.9b05037

M3 - Journal article

C2 - 31670949

AN - SCOPUS:85075073058

VL - 67

SP - 12863

EP - 12874

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 46

ER -

ID: 230739523