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Food Science and Human Wellness 2022, 11(4): 828-836 https://doi.org/10.1016/j.fshw.2022.03.016
Research Article | Open Access | Issue | Published: 28 April 2022

Glyoxal induced advanced glycation end products formation in chicken meat emulsion instead of oxidation

Show Author's Information Rui Fanga,b,  Zongshuai Zhua( ),  Anthony Pius Basseya,  Iftikhar Ali Khanc,  Ming Huanga,d
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Center Testing International Pinbiao (Jiangsu), Certification Technology Co. Ltd., Nanjing 210046, China
Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
Nanjing Huangjiaoshou Food Science and Technology Co. Ltd., Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology, Nanjing 211200, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Keywords:
Oxidation, Emulsion, Glyoxal, Advanced glycation end products, Chicken meat
Cite this article:
Fang R, Zhu Z, Bassey AP, et al. Glyoxal induced advanced glycation end products formation in chicken meat emulsion instead of oxidation. Food Science and Human Wellness, 2022, 11(4): 828-836. https://doi.org/10.1016/j.fshw.2022.03.016
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Abstract Full text About this article

Advanced glycation end products (AGE) are potential harmful substances formed in the advanced Maillard reaction and increasingly investigated in muscle foods. However, the contribution of oxidation to the AGE formation is controversial. Moreover, reports on glyoxal (GO) induced AGE formation in chicken meat emulsion (CME) are limited. Thus, the effects of GO on emulsifying properties, rheological behavior and AGE formation in CME were investigated. Our findings exhibited that levels of Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) were associated with lipid oxidation but not significantly (P > 0.05). Levels of AGE peaked when GO concentration ranged from 5 mmol/L (CML) to 10 mmol/L (CEL). The droplets' aggregation associated with the disulfide bond when the concentration of GO was at 0.5–30 mmol/L while non-disulfide bond association occurred at 30–50 mmol/L GO concentration. In conclusion, compared to the effect of oxidation, GO exhibited the main role in the AGE formation of CME. This study will provide theoretical significance for further understanding and controlling the formation of AGE in CME.


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About this article

Glyoxal induced advanced glycation end products formation in chicken meat emulsion instead of oxidation

Show Author's information Rui Fanga,b, Zongshuai Zhua( ), Anthony Pius Basseya, Iftikhar Ali Khanc, Ming Huanga,d
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Center Testing International Pinbiao (Jiangsu), Certification Technology Co. Ltd., Nanjing 210046, China
Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
Nanjing Huangjiaoshou Food Science and Technology Co. Ltd., Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology, Nanjing 211200, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Abstract

Advanced glycation end products (AGE) are potential harmful substances formed in the advanced Maillard reaction and increasingly investigated in muscle foods. However, the contribution of oxidation to the AGE formation is controversial. Moreover, reports on glyoxal (GO) induced AGE formation in chicken meat emulsion (CME) are limited. Thus, the effects of GO on emulsifying properties, rheological behavior and AGE formation in CME were investigated. Our findings exhibited that levels of Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) were associated with lipid oxidation but not significantly (P > 0.05). Levels of AGE peaked when GO concentration ranged from 5 mmol/L (CML) to 10 mmol/L (CEL). The droplets' aggregation associated with the disulfide bond when the concentration of GO was at 0.5–30 mmol/L while non-disulfide bond association occurred at 30–50 mmol/L GO concentration. In conclusion, compared to the effect of oxidation, GO exhibited the main role in the AGE formation of CME. This study will provide theoretical significance for further understanding and controlling the formation of AGE in CME.

Keywords: Oxidation, Emulsion, Glyoxal, Advanced glycation end products, Chicken meat

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Publication history
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Publication history

Received: 06 June 2020
Revised: 18 September 2020
Accepted: 19 January 2021
Published: 28 April 2022
Issue date: July 2022

Copyright

© 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

This study was supported by Postgraduate Research & Practice Innovation Program of Jiangsu Province (KYCX21_0579) and the China Scholarship Council (No. 202006850022). Also, this work was supported by Agriculture Research System of China (CARS-41-Z) and Science and Technology Project of Nanjing City (No. 202002040).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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