Effects of different high-temperature conduction modes on the ovalbumin-glucose model: AGEs production and regulation of glycated ovalbumin on gut microbiota.

Haiqi Chen, Yanru Zhou, Siqiong Zhang, Zuohua Xie, Pingwei Wen, Hui Wang, Yueming Hu, Peihan Wu, Jiaojiao Liu, Qiannan Jiang, Zongcai Tu
{"title":"Effects of different high-temperature conduction modes on the ovalbumin-glucose model: AGEs production and regulation of glycated ovalbumin on gut microbiota.","authors":"Haiqi Chen,&nbsp;Yanru Zhou,&nbsp;Siqiong Zhang,&nbsp;Zuohua Xie,&nbsp;Pingwei Wen,&nbsp;Hui Wang,&nbsp;Yueming Hu,&nbsp;Peihan Wu,&nbsp;Jiaojiao Liu,&nbsp;Qiannan Jiang,&nbsp;Zongcai Tu","doi":"10.1016/j.foodres.2023.113487","DOIUrl":null,"url":null,"abstract":"<p><p>Food high-temperature processing frequently induces the production of advanced glycation end products (AGEs) in the food industry. In this study, the effects of three high-temperature conduction modes on the AGEs production derived from ovalbumin (OVA)-glucose model and the regulation of glycated OVA on gut microbiota were investigated. The peak time of OVA shifted maximally from 13.72 to 13.57 due to the rise in molecular weight, confirming successful coupling between OVA and glucose. The inhibition of superheated steam (SS) on AGEs was observed, with the sample treated by SS showing the lowest content among glycated OVA groups. The analysis revealed an increase in AGEs during digestion and a decrease in fermentation, suggesting the release during digestion and the availability by intestinal flora. Furthermore, an expansion of Bifidobacterium and Lactobacillus, and the inhibition of Desulfovibrio and Escherichia-Shigella were observed, indicating the prebiotic activity of glycated OVA and its potential to improve intestinal health. These results provide valuable information for controlling high-temperature processing to inhibit AGEs formation and highlight the positive effects of glycated proteins on intestinal health.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food research international (Ottawa, Ont.)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.foodres.2023.113487","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2023/9/15 0:00:00","PubModel":"Epub","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1

Abstract

Food high-temperature processing frequently induces the production of advanced glycation end products (AGEs) in the food industry. In this study, the effects of three high-temperature conduction modes on the AGEs production derived from ovalbumin (OVA)-glucose model and the regulation of glycated OVA on gut microbiota were investigated. The peak time of OVA shifted maximally from 13.72 to 13.57 due to the rise in molecular weight, confirming successful coupling between OVA and glucose. The inhibition of superheated steam (SS) on AGEs was observed, with the sample treated by SS showing the lowest content among glycated OVA groups. The analysis revealed an increase in AGEs during digestion and a decrease in fermentation, suggesting the release during digestion and the availability by intestinal flora. Furthermore, an expansion of Bifidobacterium and Lactobacillus, and the inhibition of Desulfovibrio and Escherichia-Shigella were observed, indicating the prebiotic activity of glycated OVA and its potential to improve intestinal health. These results provide valuable information for controlling high-temperature processing to inhibit AGEs formation and highlight the positive effects of glycated proteins on intestinal health.

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
不同高温传导模式对卵清蛋白-葡萄糖模型的影响:AGEs的产生和糖化卵清蛋白对肠道微生物群的调节。
在食品工业中,食品高温加工经常导致晚期糖基化终产物(AGEs)的产生。在本研究中,研究了三种高温传导模式对卵清蛋白(OVA)-葡萄糖模型产生AGEs的影响以及糖化OVA对肠道微生物群的调节。由于分子量的增加,OVA的峰值时间从13.72最大地移动到13.57,证实了OVA和葡萄糖之间的成功偶联。观察到过热蒸汽(SS)对AGEs的抑制作用,用SS处理的样品在糖化OVA组中显示出最低的含量。分析显示,AGEs在消化过程中增加,发酵过程中减少,表明消化过程中释放,肠道菌群可利用。此外,观察到双歧杆菌和乳酸杆菌的扩增,以及脱硫弧菌和大肠杆菌志贺菌的抑制,表明糖化OVA的益生元活性及其改善肠道健康的潜力。这些结果为控制高温加工以抑制AGEs的形成提供了有价值的信息,并强调了糖化蛋白对肠道健康的积极影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
自引率
0.00%
发文量
0
期刊最新文献
An optimized 3D-printed capsule scaffold utilizing artificial neural network for the targeted delivery of chlorogenic acid to the colon. Analysis of commercial fetal bovine serum (FBS) and its substitutes in the development of cultured meat. Analytical determination of tryptoquialanines A and B: Ensuring the quality and safety of orange juices. Assessment of quality and safety aspects of homemade and commercial baby foods. Bacterial community succession and volatile compound changes in Xinjiang smoked horsemeat sausage during fermentation.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1