Optimization of Anti-glycation Effect of ʟ-Carnitine, Pyridoxine Hydrochloride and ᴅʟ-α-Tocopheryl Acetate in an Infant Formula Model System Using Response Surface Methodology |
Jung, Hye-Lim
(Department of Food Bioscience and Technology, College of Life Science & Biotechnology, Korea University)
Nam, Mi-Hyun (Department of Food Bioscience and Technology, College of Life Science & Biotechnology, Korea University) Hong, Chung-Oui (Department of Food Bioscience and Technology, College of Life Science & Biotechnology, Korea University) Pyo, Min-Cheol (Department of Food Bioscience and Technology, College of Life Science & Biotechnology, Korea University) Oh, Jun-Gu (Human Milk R&D Team, Maeil Dairies, Co., Ltd.) Kim, Young Ki (Human Milk R&D Team, Maeil Dairies, Co., Ltd.) Choi, You Young (Human Milk R&D Team, Maeil Dairies, Co., Ltd.) Kwon, Jung Il (Human Milk R&D Team, Maeil Dairies, Co., Ltd.) Lee, Kwang-Won (Department of Food Bioscience and Technology, College of Life Science & Biotechnology, Korea University) |
1 | Pischetsrieder M, Gross U, Schoetter C. Detection of Maillard products of lactose in heated or processed milk by HPLC/DAD. Z. Lebensm. Unters. F. A. 208: 172-177 (1999) DOI |
2 | Pellegrino L, Cattaneo S. Occurrence of galactosyl isomaltol and galactosyl -pyranone in commercial drinking milk. Nahrung 45: 195-200 (2001) DOI |
3 | Ferrer E, Alegra A, Courtois G, Farr R. High-performance liquid chromatographic determination of Maillard compounds in storebrand and name-brand ultra-high-temperature-treated cows' milk. J. Chromatogr. A 881: 599-606 (2000) DOI |
4 | Troyano E, Olano A, Jimeno ML, Sanz J, Martnez-Castro I. Isolation and characterization of 3-deoxypentulose and its determination in heated milk. J. Dairy Res. 59: 507-515 (1992) DOI |
5 | Roux S, Courel M, Ait-Ameur L, Birlouez-Aragon I, Pain JP. Kinetics of Maillard reactions in model infant formula during UHT treatment using a static batch ohmic heater. Dairy Sci. Technol. 89: 349-362 (2009) DOI |
6 | Diez R, Ortiz MC, Sarabia L, Birlouez-Aragon I. Potential of front face fluorescence associated to PLS regression to predict nutritional parameters in heat treated infant formula models. Anal. Chim. Acta 606: 151-158 (2008) DOI |
7 | Mericq V, Piccardo C, Cai W, Chen X, Zhu L, Striker G, Vlassara H, Uribarri J. Maternally transmitted and food-derived glycotoxins: a factor preconditioning the young to diabetes. Diabetes Care. 33: 2232-2237 (2010) DOI |
8 | Ebekov K, Saavedra G, Zumpe C, Somoza V, Klenovicsov K, BirlouezAragon I. Plasma concentration and urinary excretion of N-(carboxymethyl) lysine in breast milk- and formulafed infants. Ann. NY Acad. Sci. 1126: 177-180 (2008) DOI |
9 | Chiarelli F, de Martino M, Mezzetti A, Catino M, Morgese G, Cuccurullo F, Verrotti A. Advanced glycation end products in children and adolescents with diabetes: relation to glycemic control and early microvascular complications. J. Pediatr. 134: 486- 491 (1999) DOI |
10 | Unoki H, Yamagishi S. Advanced glycation end products and insulin resistance. Curr. Pharm. Design 14: 987-989 (2008) DOI |
11 | Cai W, He JC, Zhu L, Chen X, Zheng F, Striker GE, Vlassara H. Oral glycotoxins determine the effects of calorie restriction on oxidant stress, age-related diseases, and lifespan. Am. J. Pathol. 173: 327-336 (2008) DOI |
12 | Yen GC, Lai YH. Influence of antioxidants on Maillard browning reaction in a casein-glucose model system. J. Food Sci. 52: 1115- 1116 (1987) DOI |
13 | Culbertson SM, Enright GD, Ingold KU. Synthesis of a novel radical trapping and carbonyl group trapping anti-AGE agent: A pyridoxamine analogue for inhibiting advanced glycation (AGE) and lipoxidation (ALE) end products. Org. Lett. 5: 2659-2662 (2003) DOI |
14 | Booth AA, Khalifah RG, Todd P, Hudson BG. In vitro kinetic studies of formation of antigenic advanced glycation end products (AGEs). Novel inhibition of post-Amadori glycation pathways. J. Biol. Chem. 272: 5430-5437 (1997) DOI |
15 | Glin I. Antioxidant and antiradical activities of L-carnitine. Life Sci. 78: 803-811 (2006) DOI |
16 | Cort WM. Antioxidant activity of tocopherols, ascorbyl palmitate, and ascorbic acid and their mode of action. J. Am. Oil Chem. Soc. 51: 321-325 (1974) DOI |
17 | Yang W, Gao Y. Response surface methodology & its application in food industry. China Food Addit. 2: 68-71 (2005) |
18 | Baisier WM, Labuza TP. Maillard browning kinetics in a liquid model system. J. Agr. Food Chem. 40: 707-713 (1992) DOI |
19 | Ukeda H, Goto Y, Sawamura M, Kusunose H, Kamikado H, Kamei T. Reduction of tetrazolium salt XTT with UHT-treated milk: Its relationship with the extent of heat-treatment and storage conditions. Food Sci. Technol. Int. 1: 52-57 (1995) |
20 | Morales FJ, Romero C, Jimnez-Prez S. Fluorescence associated with Maillard reaction in milk and milk-resembling systems. Food Chem. 57: 423-428 |
21 | Son JM, Lee JH, Xue CL, Hong ST, Lee KT. Optimization of lipase-catalyzed interesterification for production of human milk fat substitutes by response surface methodology. Korean J. Food Sci. Technol. 43: 689-695 (2011) 과학기술학회마을 DOI ScienceOn |
22 | Khalifah RG, Baynes JW, Hudson BG. Amadorins: Novel post- Amadori inhibitors of advanced glycation reactions. Biochem. Bioph. Res. Co. 257: 251-258 (1999) DOI |
23 | Fu M-X, Requena JR, Jenkins AJ, Lyons TJ, Baynes JW, Thorpe SR. The advanced glycation end product, N-(carboxymethyl) lysine, is a product of both lipid peroxidation and glycoxidation reactions. J. Biol. Chem. 271: 9982-9986 (1996) DOI |
24 | Jain SK, Lim G. Pyridoxine and pyridoxamine inhibits superoxide radicals and prevents lipid peroxidation, protein glycosylation, and ( )-ATPase activity reduction in high glucose-treated human erythrocytes. Free Radical Bio. Med. 30: 232-237 (2001) DOI |
25 | Burton GW, Ingold KU. Autoxidation of biological molecules. 1. Antioxidant activity of vitamin E and related chain-breaking phenolic antioxidants in vitro. J. Am. Chem. Soc. 103: 6472-6477 (1981) DOI |
26 | Glatt H, Sommer Y. Health risks of 5-hydroxymethylfurfural (HMF) and related compounds. pp. 328-357. In: Acrylamide and Other Hazardous Compounds in Heat-treated Foods. Skog K, Alexznder J (eds). Woodhead Publishing, Oxford, UK (2007) |
27 | Burton G, Ingold KU. Vitamin E: Application of the principles of physical organic chemistry to the exploration of its structure and function. Accounts Chem. Res. 19: 194-201 (1986) DOI |
28 | Burton G, Ingold K. Mechanisms of antioxidant action: Preventive and chain-breaking antioxidants. pp. 29-43 In: CRC Handbook of Free Radicals and Antioxidants in Biomedicine II. Miquel J, Quintanilha AT, Weber H (eds). CRC Press, Boca Raton, FL, USA (1989) |
29 | Morales FJ, Jimenez-Perez S. HMF formation during heat-treatment of milk-type products as related to milkfat content. J. Food Sci. 64: 855-859 (1999) DOI |
30 | Surh YJ, Liem A, Miller JA, Tannenbaum SR. 5-Sulfooxymethylfurfural as a possible ultimate mutagenic and carcinogenic metabolite of the Maillard reaction product, 5-hydroxymethylfurfural. Carcinogenesis 15: 2375-2377 (1994) DOI |
31 | Keeney M, Bassette R. Detection of intermediate compounds in the early stages of browning reaction in milk products. J. Dairy Sci. 42: 954-960 (1959) |
32 | Fink R, Kessler HG. HMF values in heat treated and stored milk. Milchwissenschaft 41: 638-641 (1986) |
33 | Morales FJ, Romero C, Jimenez-Perez S. Evaluation of heatinduced changes in Spanish commercial milk: Hydroxymethylfurfural and available lysine content. Int. J. Food Sci. Tech. 31: 411-418 (1996) DOI |
34 | Gkmen V, Senyuva HZ. Improved method for the determination of hydroxymethylfurfural in baby foods using liquid chromatography- mass spectrometry. J. Agr. Food Chem. 54: 2845-2849 (2006) DOI |
35 | Hodge JE. Dehydrated foods, chemistry of browning reactions in model systems. J. Agr. Food Chem. 1: 928-943 (1953) DOI |
36 | Marcy JE, Rouseff RL. High-performance liquid chromatographic determination of furfural in orange juice. J. Agr. Food Chem. 32: 979-981 (1984) DOI |
37 | Mijares RM, Park GL, Nelson DB, Mclver RC. HPLC analysis of HMF in orange juice. J. Food Sci. 51: 843-844 (1986) DOI |
38 | Namiki M, Hayashi T. A new mechanism of the Maillard reaction involving sugar fragmentation and free radical formation. pp. 2147. In: The Maillard Reaction in Foods and Nutrition. Waller GR, Feather MS (eds). American Chemical Society, Washington DC, USA (1983) |
39 | Van Boekel M, Zia-Ur-Rehman. Determination of hydroxymethylfurfural in heated milk by high-performance liquid chromatography. Neth. Milk Dairy J. 41: 297-306 (1987) |
40 | Morales FJ, Romero C, Jimnez-Prez S. Chromatographic determination of bound hydroxymethylfurfural as an index of milk protein glycosylation. J. Agr. Food Chem. 45: 1570-1573 (1997) DOI |
41 | Van Boekel MAJS. Effect of heating on Maillard reactions in milk. Food Chem. 62: 403-414 (1998) DOI |
42 | Pischetsrieder M, Henle T. Glycation products in infant formulas: chemical, analytical and physiological aspects. Amino Acids 42: 1111-1118 (2012) DOI |
43 | Sepulveda DR, Gongora-Nieto MM, Guerrero JA, Barbosa-Canovas GV. Production of extended-shelf life milk by processing pasteurized milk with pulsed electric fields. J. Food Eng. 67: 81-86 (2005) DOI |
44 | Hegele J, Buetler T, Delatour T. Comparative LC - MS/MS profiling of free and protein-bound early and advanced glycationinduced lysine modifications in dairy products. Anal. Chim. Acta 617: 85-96 (2008) DOI |
45 | Jaeger H, Janositz A, Knorr D. The Maillard reaction and its control during food processing. The potential of emerging technologies. Pathol. Biol. 58: 207-213 (2010) DOI |
46 | Henle T, Walter H, Klostermeyer H. Evaluation of the extent of the early Maillard-reaction in milk products by direct measurement of the Amadori-product lactuloselysine. Z. Lebensm. Unters. For. 193: 119-122 (1991) DOI |
47 | Finot PA, Deutsch R, Bujard E. The extent of the Maillard reaction during the processing of milk. Prog. Food Nutr. Sci. 5: 345- 355 (1981) |
48 | Resmini P, Pellegrino L, Battelli G. Accurate quantification of furosine in milk and dairy products by a direct HPLC method. Ital. J. Food Sci. 2: 173-183 (1990) |
49 | Hartkopf J, Erbersdobler HF. Stability of furosine during ionexchange chromatography in comparison with reversed-phase high-performance liquid chromatography. J. Chromatogr. A 635: 151-154 (1993) DOI |
50 | Morales FJ, Van Boekel MAJS. Formation of lysylpyrraline in heated sugar-casein solutions. Neth. Milk Dairy J.-NE 50: 347- 370 (1996) |
51 | Morales FJ, Jimnez-Prez S. Study of hydroxymethylfurfural formation from acid degradation of the Amadori product in milkresembling systems. J. Agr. Food Chem. 46: 3885-3890 (1998) DOI |