Formation of Nε-Carboxymethyl-Lysine and Nε-Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods
Advanced glycation end products (AGEs) are important endogenous hazardous substances produced during the thermal processing of foods, which have attracted much attention due to the potential health risks. The current research first investigated the effect of different thermal processing methods (ste...
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ftdoajarticles:oai:doaj.org/article:6e669eac1a4642c5bfbcd7d11c6f063b 2023-05-15T15:58:18+02:00 Formation of Nε-Carboxymethyl-Lysine and Nε-Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods Pengcheng Zhou Shiyuan Dong Mingyong Zeng 2022-04-01T00:00:00Z https://doi.org/10.3389/fnut.2022.883789 https://doaj.org/article/6e669eac1a4642c5bfbcd7d11c6f063b EN eng Frontiers Media S.A. https://www.frontiersin.org/articles/10.3389/fnut.2022.883789/full https://doaj.org/toc/2296-861X 2296-861X doi:10.3389/fnut.2022.883789 https://doaj.org/article/6e669eac1a4642c5bfbcd7d11c6f063b Frontiers in Nutrition, Vol 9 (2022) advanced glycation end products Nε-carboxymethyl-lysine Nε-carboxyethyl-lysine thermal processing pacific oyster sous vide Nutrition. Foods and food supply TX341-641 article 2022 ftdoajarticles https://doi.org/10.3389/fnut.2022.883789 2022-12-31T00:33:40Z Advanced glycation end products (AGEs) are important endogenous hazardous substances produced during the thermal processing of foods, which have attracted much attention due to the potential health risks. The current research first investigated the effect of different thermal processing methods (steaming, boiling, sous vide (SV), and sterilizing) on the formation of two typical markers of AGEs, including Nε-carboxymethyl-lysine (CML) and Nε-carboxyethyl-lysine (CEL), in Pacific oyster (Crassostrea gigas). The compositions, lipid oxidation, di-carbonyl compounds, and AGEs in 12 kinds of processed oysters were detected, and the Index values (total Z-score) were calculated. The SV treatment at 70°C caused higher processing yield and lower CEL level while sterilizing in oil at 121°C greatly resulted in the formation of CML. The Index value of SV-treated oysters was much lower than steamed, boiled, and sterilized ones. Correlation analysis showed that the CML and CEL levels were positively correlated with fat content, a* and b* value (p < 0.05), and negatively correlated with moisture content and L* value (p < 0.05). Besides, thiobarbituric acid reactive substances had a negative correlation with CML (r = −0.63, p < 0.05) while no significant correlation with CEL (p > 0.05), suggesting that lipid oxidation had a greater effect on the formation of CML but less on the formation of CEL. In summary, SV treatment at 70°C within 15 min was a recommended thermal processing method to reduce the formation of AGEs in oysters. Article in Journal/Newspaper Crassostrea gigas Pacific oyster Directory of Open Access Journals: DOAJ Articles Pacific Frontiers in Nutrition 9 |
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topic |
advanced glycation end products Nε-carboxymethyl-lysine Nε-carboxyethyl-lysine thermal processing pacific oyster sous vide Nutrition. Foods and food supply TX341-641 |
spellingShingle |
advanced glycation end products Nε-carboxymethyl-lysine Nε-carboxyethyl-lysine thermal processing pacific oyster sous vide Nutrition. Foods and food supply TX341-641 Pengcheng Zhou Shiyuan Dong Mingyong Zeng Formation of Nε-Carboxymethyl-Lysine and Nε-Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods |
topic_facet |
advanced glycation end products Nε-carboxymethyl-lysine Nε-carboxyethyl-lysine thermal processing pacific oyster sous vide Nutrition. Foods and food supply TX341-641 |
description |
Advanced glycation end products (AGEs) are important endogenous hazardous substances produced during the thermal processing of foods, which have attracted much attention due to the potential health risks. The current research first investigated the effect of different thermal processing methods (steaming, boiling, sous vide (SV), and sterilizing) on the formation of two typical markers of AGEs, including Nε-carboxymethyl-lysine (CML) and Nε-carboxyethyl-lysine (CEL), in Pacific oyster (Crassostrea gigas). The compositions, lipid oxidation, di-carbonyl compounds, and AGEs in 12 kinds of processed oysters were detected, and the Index values (total Z-score) were calculated. The SV treatment at 70°C caused higher processing yield and lower CEL level while sterilizing in oil at 121°C greatly resulted in the formation of CML. The Index value of SV-treated oysters was much lower than steamed, boiled, and sterilized ones. Correlation analysis showed that the CML and CEL levels were positively correlated with fat content, a* and b* value (p < 0.05), and negatively correlated with moisture content and L* value (p < 0.05). Besides, thiobarbituric acid reactive substances had a negative correlation with CML (r = −0.63, p < 0.05) while no significant correlation with CEL (p > 0.05), suggesting that lipid oxidation had a greater effect on the formation of CML but less on the formation of CEL. In summary, SV treatment at 70°C within 15 min was a recommended thermal processing method to reduce the formation of AGEs in oysters. |
format |
Article in Journal/Newspaper |
author |
Pengcheng Zhou Shiyuan Dong Mingyong Zeng |
author_facet |
Pengcheng Zhou Shiyuan Dong Mingyong Zeng |
author_sort |
Pengcheng Zhou |
title |
Formation of Nε-Carboxymethyl-Lysine and Nε-Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods |
title_short |
Formation of Nε-Carboxymethyl-Lysine and Nε-Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods |
title_full |
Formation of Nε-Carboxymethyl-Lysine and Nε-Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods |
title_fullStr |
Formation of Nε-Carboxymethyl-Lysine and Nε-Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods |
title_full_unstemmed |
Formation of Nε-Carboxymethyl-Lysine and Nε-Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods |
title_sort |
formation of nε-carboxymethyl-lysine and nε-carboxyethyl-lysine in pacific oyster (crassostrea gigas) induced by thermal processing methods |
publisher |
Frontiers Media S.A. |
publishDate |
2022 |
url |
https://doi.org/10.3389/fnut.2022.883789 https://doaj.org/article/6e669eac1a4642c5bfbcd7d11c6f063b |
geographic |
Pacific |
geographic_facet |
Pacific |
genre |
Crassostrea gigas Pacific oyster |
genre_facet |
Crassostrea gigas Pacific oyster |
op_source |
Frontiers in Nutrition, Vol 9 (2022) |
op_relation |
https://www.frontiersin.org/articles/10.3389/fnut.2022.883789/full https://doaj.org/toc/2296-861X 2296-861X doi:10.3389/fnut.2022.883789 https://doaj.org/article/6e669eac1a4642c5bfbcd7d11c6f063b |
op_doi |
https://doi.org/10.3389/fnut.2022.883789 |
container_title |
Frontiers in Nutrition |
container_volume |
9 |
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1766394028767576064 |