Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Maillard reaction products and amino acid cross-links in liquid infant formula : Effects of UHT treatment and storage. / Akıllıoğlu, Halise Gül; Chatterton, Dereck E.W.; Lund, Marianne N.

In: Food Chemistry, Vol. 396, 133687, 2022.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Akıllıoğlu, HG, Chatterton, DEW & Lund, MN 2022, 'Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage', Food Chemistry, vol. 396, 133687. https://doi.org/10.1016/j.foodchem.2022.133687

APA

Akıllıoğlu, H. G., Chatterton, D. E. W., & Lund, M. N. (2022). Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage. Food Chemistry, 396, [133687]. https://doi.org/10.1016/j.foodchem.2022.133687

Vancouver

Akıllıoğlu HG, Chatterton DEW, Lund MN. Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage. Food Chemistry. 2022;396. 133687. https://doi.org/10.1016/j.foodchem.2022.133687

Author

Akıllıoğlu, Halise Gül ; Chatterton, Dereck E.W. ; Lund, Marianne N. / Maillard reaction products and amino acid cross-links in liquid infant formula : Effects of UHT treatment and storage. In: Food Chemistry. 2022 ; Vol. 396.

Bibtex

@article{1e5020fa5ca147d8ab07b2ab945186be,
title = "Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage",
abstract = "The formation of Maillard reaction products, including Amadori compounds (determined as furosine), advanced glycation end products (AGEs), α-dicarbonyl and furfural compounds, as well as amino acid cross-links (lysinoalanine and lanthionine) was investigated in direct (DI) and indirect (IN) UHT-treated experimental liquid infant formula (IF) during storage at 40 °C. IN-IF had higher concentrations of all investigated compounds compared to DI-IF and low pasteurized IF. IN UHT treatment induced significantly higher concentrations of α-dicarbonyl compounds (glyoxal, methylglyoxal, 3-deoxyglucosone and 3-deoxygalactosone) compared to DI, which facilitated increased formation of AGEs (N-Ɛ-(carboxymethyl)lysine, methylglyoxal- and glyoxal-derived hydroimidazolones) in unstored IFs. During storage for 6 months, concentrations of furosine and AGEs increased while α-dicarbonyl compounds decreased. Principal component analysis indicated that differences between IN-IF and DI-IF disappeared after 2 months of storage. IN-IF had higher concentrations of lysinoalanine and lanthionine and lower concentrations of available lysine and arginine than DI-IF indicating higher loss of protein quality in IN-IF.",
author = "Akıllıoğlu, {Halise G{\"u}l} and Chatterton, {Dereck E.W.} and Lund, {Marianne N.}",
year = "2022",
doi = "10.1016/j.foodchem.2022.133687",
language = "English",
volume = "396",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Maillard reaction products and amino acid cross-links in liquid infant formula

T2 - Effects of UHT treatment and storage

AU - Akıllıoğlu, Halise Gül

AU - Chatterton, Dereck E.W.

AU - Lund, Marianne N.

PY - 2022

Y1 - 2022

N2 - The formation of Maillard reaction products, including Amadori compounds (determined as furosine), advanced glycation end products (AGEs), α-dicarbonyl and furfural compounds, as well as amino acid cross-links (lysinoalanine and lanthionine) was investigated in direct (DI) and indirect (IN) UHT-treated experimental liquid infant formula (IF) during storage at 40 °C. IN-IF had higher concentrations of all investigated compounds compared to DI-IF and low pasteurized IF. IN UHT treatment induced significantly higher concentrations of α-dicarbonyl compounds (glyoxal, methylglyoxal, 3-deoxyglucosone and 3-deoxygalactosone) compared to DI, which facilitated increased formation of AGEs (N-Ɛ-(carboxymethyl)lysine, methylglyoxal- and glyoxal-derived hydroimidazolones) in unstored IFs. During storage for 6 months, concentrations of furosine and AGEs increased while α-dicarbonyl compounds decreased. Principal component analysis indicated that differences between IN-IF and DI-IF disappeared after 2 months of storage. IN-IF had higher concentrations of lysinoalanine and lanthionine and lower concentrations of available lysine and arginine than DI-IF indicating higher loss of protein quality in IN-IF.

AB - The formation of Maillard reaction products, including Amadori compounds (determined as furosine), advanced glycation end products (AGEs), α-dicarbonyl and furfural compounds, as well as amino acid cross-links (lysinoalanine and lanthionine) was investigated in direct (DI) and indirect (IN) UHT-treated experimental liquid infant formula (IF) during storage at 40 °C. IN-IF had higher concentrations of all investigated compounds compared to DI-IF and low pasteurized IF. IN UHT treatment induced significantly higher concentrations of α-dicarbonyl compounds (glyoxal, methylglyoxal, 3-deoxyglucosone and 3-deoxygalactosone) compared to DI, which facilitated increased formation of AGEs (N-Ɛ-(carboxymethyl)lysine, methylglyoxal- and glyoxal-derived hydroimidazolones) in unstored IFs. During storage for 6 months, concentrations of furosine and AGEs increased while α-dicarbonyl compounds decreased. Principal component analysis indicated that differences between IN-IF and DI-IF disappeared after 2 months of storage. IN-IF had higher concentrations of lysinoalanine and lanthionine and lower concentrations of available lysine and arginine than DI-IF indicating higher loss of protein quality in IN-IF.

U2 - 10.1016/j.foodchem.2022.133687

DO - 10.1016/j.foodchem.2022.133687

M3 - Journal article

C2 - 35858513

VL - 396

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 133687

ER -

ID: 314847841