Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1-Year Storage
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1-Year Storage. / Poojary, Mahesha M.; Zhang, Wei; Olesen, Sarah Bisgaard; Rauh, Valentin; Lund, Marianne N.
In: Journal of Agricultural and Food Chemistry, Vol. 68, No. 48, 2020, p. 14261-14273.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - JOUR
T1 - Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1-Year Storage
AU - Poojary, Mahesha M.
AU - Zhang, Wei
AU - Olesen, Sarah Bisgaard
AU - Rauh, Valentin
AU - Lund, Marianne N.
PY - 2020
Y1 - 2020
N2 - Epigallocatechin gallate (EGCG)-enriched green tea extract (GTE) was added to lactose-reduced UHT-treated milk to evaluate its role in perturbing the Maillard reaction and the formation of advanced glycation endproducts (AGEs) during 1-year storage. The UHT processing caused epimerization of EGCG into gallocatechin gallate (GCG). For milk samples with added 0.1% w/v GTE, a EGCG/GCG loss of 26% was found soon after the UHT treatment and the loss increased to 64% after the 1-year of storage. LC-MS/MS analysis revealed the presence of various EGCG/GCG-α-dicarbonyl adducts and EGCG/GCG-hydroxymethylfurfural adducts in milk samples, while EGCG/GCG-amino acid adducts were not detected. Although EGCG/GCG trapped α-dicarbonyl compounds including glyoxal, methylglyoxal, 3-deoxyglucosone/3-deoxygalactosone, and diacetyl, it did not lower their net steady-state concentrations, except of 3-deoxyglucosone. The addition of GTE reduced the formation of Arg-derived AGEs by 2- to 3-fold, but surprisingly enhanced the accumulation of furosine and lysine-derived AGEs [Nϵ-(carboxymethyl)lysine and Nϵ-(carboxyethyl)lysine)] by 2-4-fold depending on the concentration of the added GTE and storage time. The present study shows that trapping of α-dicarbonyl compounds by EGCG may not be the major pathway for inhibiting the formation of AGEs in milk.
AB - Epigallocatechin gallate (EGCG)-enriched green tea extract (GTE) was added to lactose-reduced UHT-treated milk to evaluate its role in perturbing the Maillard reaction and the formation of advanced glycation endproducts (AGEs) during 1-year storage. The UHT processing caused epimerization of EGCG into gallocatechin gallate (GCG). For milk samples with added 0.1% w/v GTE, a EGCG/GCG loss of 26% was found soon after the UHT treatment and the loss increased to 64% after the 1-year of storage. LC-MS/MS analysis revealed the presence of various EGCG/GCG-α-dicarbonyl adducts and EGCG/GCG-hydroxymethylfurfural adducts in milk samples, while EGCG/GCG-amino acid adducts were not detected. Although EGCG/GCG trapped α-dicarbonyl compounds including glyoxal, methylglyoxal, 3-deoxyglucosone/3-deoxygalactosone, and diacetyl, it did not lower their net steady-state concentrations, except of 3-deoxyglucosone. The addition of GTE reduced the formation of Arg-derived AGEs by 2- to 3-fold, but surprisingly enhanced the accumulation of furosine and lysine-derived AGEs [Nϵ-(carboxymethyl)lysine and Nϵ-(carboxyethyl)lysine)] by 2-4-fold depending on the concentration of the added GTE and storage time. The present study shows that trapping of α-dicarbonyl compounds by EGCG may not be the major pathway for inhibiting the formation of AGEs in milk.
KW - catechins
KW - flavonoids
KW - Maillard inhibitors
KW - methylglyoxal
KW - non-enzymatic glycation
KW - nonenzymatic glycosylation
U2 - 10.1021/acs.jafc.0c05995
DO - 10.1021/acs.jafc.0c05995
M3 - Journal article
C2 - 33201715
AN - SCOPUS:85096599155
VL - 68
SP - 14261
EP - 14273
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 48
ER -
ID: 253073581