Disaccharides are a very important group of carbohydrates, being main components of many daily food products. The heating of these biomolecule causes the formation of caramel, an extremely complex material. The domina...Disaccharides are a very important group of carbohydrates, being main components of many daily food products. The heating of these biomolecule causes the formation of caramel, an extremely complex material. The dominant fraction of non-volatile compounds, responsible for both color and flavor of food products, has been studied on a few occasions. Herein, the composition of caramels obtained by heating of sucrose, lactose and maltose were studied using combined mass spectrometry techniques. High resolution electrospray mass spectrometry was applied followed by targeted multi-stage LC-tandem mass spectrometry （ESI-MSn） and MALDI-MS. Novel graphical interpretation strategies such as van Krevelen and Kendrick mass analysis have been applied to study the composition of caramels. Products of caramel include oligomerization, depolymerization, hydration and dehydration products. Oligomers with up to eight carbohydrate units and dehydrated oligomers losing up to eight water molecules have been identified.展开更多
Nonalcoholic fatty liver disease(NAFLD) is a common clinical condition which is associated with metabolic syndrome in 70% of cases.Inappropriate dietary fat intake,excessive intake of soft drinks,insulin resistance an...Nonalcoholic fatty liver disease(NAFLD) is a common clinical condition which is associated with metabolic syndrome in 70% of cases.Inappropriate dietary fat intake,excessive intake of soft drinks,insulin resistance and increased oxidative stress combine to increase free fatty acid delivery to the liver,and increased hepatic triglyceride accumulation contributes to fatty liver.Regular soft drinks have high fructose corn syrup which contains basic sugar building blocks,fructose 55% and glucose 45%.Soft drinks are the leading source of added sugar worldwide,and have been linked to obesity,diabetes,and metabolic syndrome.The consumption of soft drinks can increase the prevalence of NAFLD independently of metabolic syndrome.During regular soft drinks consumption,fat accumulates in the liver by the primary effect of fructose which increases lipogenesis,and in the case of diet soft drinks,by the additional contribution of aspartame sweetener and caramel colorant which are rich in advanced glycation end products that potentially increase insulin resistance and inflammation.This review emphasizes some hard facts about soft drinks,reviews fructose metabolism,and explains how fructose contributes to the development of obesity,diabetes,metabolic syndrome,and NAFLD.展开更多
Diet represents an important risk factor for tumor development and numerous food dyes have been tested for their carcinogenic potential. Caramel IV colorant and its byproduct, the 4-methylimidazole （4-MI）, are part ...Diet represents an important risk factor for tumor development and numerous food dyes have been tested for their carcinogenic potential. Caramel IV colorant and its byproduct, the 4-methylimidazole （4-MI）, are part of the composition of cola soft drinks, although in undefined concentration. Considering that this concentration depends on the manufacturing place, we aimed to evaluate the potential carcinogenic activity of cola soft drinks from Brazil, Canada, Egypt and Netherlands, through the test for detection of epithelial tumor clones （warts） in somatic cells of Drosophila melanogaster. We used 72-hour larvae resulting from the crossing of wts/TM3, Sb^1 virgin females and mwh/mwh males. Larvae were exposed to the media containing the cola soft drinks for 48 hours and the analysis was performed in adults after transformation. Cola soft drinks from Brazil significantly induced epithelial tumor in D. melanogaster, while those from Canada, Egypt and Netherlands did not. In fact, the concentration of 4-MI is higher in cola soft drink commercialized in Brazil. Our results highlight the importance of investigating the toxic potential of current drinks, which may correlate with the rising incidence of malignant diseases.展开更多
Caramel milk confectioneries,such as dulce de leche,are produced by simmering whole or reconstituted milk with sugar and alkali at temperatures ranging from 115 to 130℃for several hours.This process triggers extensiv...Caramel milk confectioneries,such as dulce de leche,are produced by simmering whole or reconstituted milk with sugar and alkali at temperatures ranging from 115 to 130℃for several hours.This process triggers extensive non-enzymatic browning through the Maillard reaction,leading to significant modifications in milk proteins.Our research focused on the effects of such severe processing conditions on the structural integrity and digestibility of milk proteins,using dulce de leche as a model for severely transformed food protein systems.Due to structural modifications,covalent interchain cross-links,and sugar-derived bridging moieties,milk proteins in dulce de leche form high molecular weight aggregates that are not resolvable by SDS-PAGE.Proteomic analysis revealed that all major milk proteins are involved in the formation of these covalent molecular complexes.When subjected to static gastro-duodenal digestion using both adult and infant models,these macroaggregates showed resistance to pepsin and marginal susceptibility to duodenal proteases.High pressure liquid chromatography-tandem mass spectrometry(HPLC-MS/MS)-based peptidomic analysis of dulce de leche digests allowed identifying variously sized polypeptides bearing the hallmarks of the Maillard reaction.However,many MS signals could not be assigned due to unknown modifications.The prevalence of free and peptide-bound advanced glycated end products(AGEs)in caramel milk products and other ultra-processed foods poses significant health concerns,stressing the need for a comprehensive dedicated evaluation.展开更多
"The term ucaramel malt” is used worldwide to describe a specialty malt that exhibits at least some degree of caramelization. The exact methods of caramel malt production are proprietary to the maltsters that ma..."The term ucaramel malt” is used worldwide to describe a specialty malt that exhibits at least some degree of caramelization. The exact methods of caramel malt production are proprietary to the maltsters that make them, but these specialty malts are generally produced by means of drying green malt on a kiln or in a roaster. This article will provide readers with a clear understanding of the physical, sensorial, and fimctional differences that distinguish kilned and roasted caramel malts from one another.展开更多
The current study examined the impact of different amino acids and heating durations on the levels of 4-MI and 5-HMF in caramel colors.At the 30-min mark,the 3:1 mass ratio(with a 0.2%addition)of the Cys-Pro combinati...The current study examined the impact of different amino acids and heating durations on the levels of 4-MI and 5-HMF in caramel colors.At the 30-min mark,the 3:1 mass ratio(with a 0.2%addition)of the Cys-Pro combination inhibited 4-MI and 5-HMF by 20.33%and 18.39%,respectively.At 60 and 90 min,the 1:3 mass ratio(with a 1%addition)of the Cys-Pro combination yielded inhibition rates of 31.33%and 8.64%for 4-MI and 31.75%and 22.52%for 5-HMF within the caramel colors.The Cys-Pro mass ratios of 1:1,1:3,and 3:1 demonstrated peak inhibition rates of 81.63%,86.28%,and 86.57%against MGO,respectively.The most effective inhibition against 3-DG was achieved with a 30-min heating duration and a 1:3 mass ratio(with a 1%addition)of the Cys-Pro combination,resulting in a 14.21%inhibition rate.Notably,in a model system,cysteine also exhibited significant inhibitory effects against MGO.Additionally,ESR measurements revealed that amino acid combinations can effectively eliminate the free radicals generated during the caramelization process.展开更多
文摘Disaccharides are a very important group of carbohydrates, being main components of many daily food products. The heating of these biomolecule causes the formation of caramel, an extremely complex material. The dominant fraction of non-volatile compounds, responsible for both color and flavor of food products, has been studied on a few occasions. Herein, the composition of caramels obtained by heating of sucrose, lactose and maltose were studied using combined mass spectrometry techniques. High resolution electrospray mass spectrometry was applied followed by targeted multi-stage LC-tandem mass spectrometry （ESI-MSn） and MALDI-MS. Novel graphical interpretation strategies such as van Krevelen and Kendrick mass analysis have been applied to study the composition of caramels. Products of caramel include oligomerization, depolymerization, hydration and dehydration products. Oligomers with up to eight carbohydrate units and dehydrated oligomers losing up to eight water molecules have been identified.
文摘Nonalcoholic fatty liver disease(NAFLD) is a common clinical condition which is associated with metabolic syndrome in 70% of cases.Inappropriate dietary fat intake,excessive intake of soft drinks,insulin resistance and increased oxidative stress combine to increase free fatty acid delivery to the liver,and increased hepatic triglyceride accumulation contributes to fatty liver.Regular soft drinks have high fructose corn syrup which contains basic sugar building blocks,fructose 55% and glucose 45%.Soft drinks are the leading source of added sugar worldwide,and have been linked to obesity,diabetes,and metabolic syndrome.The consumption of soft drinks can increase the prevalence of NAFLD independently of metabolic syndrome.During regular soft drinks consumption,fat accumulates in the liver by the primary effect of fructose which increases lipogenesis,and in the case of diet soft drinks,by the additional contribution of aspartame sweetener and caramel colorant which are rich in advanced glycation end products that potentially increase insulin resistance and inflammation.This review emphasizes some hard facts about soft drinks,reviews fructose metabolism,and explains how fructose contributes to the development of obesity,diabetes,metabolic syndrome,and NAFLD.
文摘Diet represents an important risk factor for tumor development and numerous food dyes have been tested for their carcinogenic potential. Caramel IV colorant and its byproduct, the 4-methylimidazole （4-MI）, are part of the composition of cola soft drinks, although in undefined concentration. Considering that this concentration depends on the manufacturing place, we aimed to evaluate the potential carcinogenic activity of cola soft drinks from Brazil, Canada, Egypt and Netherlands, through the test for detection of epithelial tumor clones （warts） in somatic cells of Drosophila melanogaster. We used 72-hour larvae resulting from the crossing of wts/TM3, Sb^1 virgin females and mwh/mwh males. Larvae were exposed to the media containing the cola soft drinks for 48 hours and the analysis was performed in adults after transformation. Cola soft drinks from Brazil significantly induced epithelial tumor in D. melanogaster, while those from Canada, Egypt and Netherlands did not. In fact, the concentration of 4-MI is higher in cola soft drink commercialized in Brazil. Our results highlight the importance of investigating the toxic potential of current drinks, which may correlate with the rising incidence of malignant diseases.
基金partly funded by Italian Ministry of University and Research through the PRIN(Research Projects of National Relevance)projects 2022LXS875 and 20224M92SCproject“Nutrizione,Alimentazione ed Invecchiamento Attivo(NUTRAGE)"(FOE 2021-2022)funded by the Italian National Research CouncilNational Recovery and Resilience Plan,mission 4,component 2,investment 1.3,call n.341/2022 of Italian Ministry of University and Research funded by the European Union-NextGenerationEU for the project“ON Foods-Research and innovation network on food and nutrition Sustainability,Safety and Security-Working ON Foods",project PE00000003,concession decreen.1550/2022,CUP B83C22004790001.
文摘Caramel milk confectioneries,such as dulce de leche,are produced by simmering whole or reconstituted milk with sugar and alkali at temperatures ranging from 115 to 130℃for several hours.This process triggers extensive non-enzymatic browning through the Maillard reaction,leading to significant modifications in milk proteins.Our research focused on the effects of such severe processing conditions on the structural integrity and digestibility of milk proteins,using dulce de leche as a model for severely transformed food protein systems.Due to structural modifications,covalent interchain cross-links,and sugar-derived bridging moieties,milk proteins in dulce de leche form high molecular weight aggregates that are not resolvable by SDS-PAGE.Proteomic analysis revealed that all major milk proteins are involved in the formation of these covalent molecular complexes.When subjected to static gastro-duodenal digestion using both adult and infant models,these macroaggregates showed resistance to pepsin and marginal susceptibility to duodenal proteases.High pressure liquid chromatography-tandem mass spectrometry(HPLC-MS/MS)-based peptidomic analysis of dulce de leche digests allowed identifying variously sized polypeptides bearing the hallmarks of the Maillard reaction.However,many MS signals could not be assigned due to unknown modifications.The prevalence of free and peptide-bound advanced glycated end products(AGEs)in caramel milk products and other ultra-processed foods poses significant health concerns,stressing the need for a comprehensive dedicated evaluation.
文摘"The term ucaramel malt” is used worldwide to describe a specialty malt that exhibits at least some degree of caramelization. The exact methods of caramel malt production are proprietary to the maltsters that make them, but these specialty malts are generally produced by means of drying green malt on a kiln or in a roaster. This article will provide readers with a clear understanding of the physical, sensorial, and fimctional differences that distinguish kilned and roasted caramel malts from one another.
基金funded by the Provincial Science and Technology Project of Guangdong Province(Grant No.2019B020212001)the National Natural Science Foundation of China(Grant No.32172317).
文摘The current study examined the impact of different amino acids and heating durations on the levels of 4-MI and 5-HMF in caramel colors.At the 30-min mark,the 3:1 mass ratio(with a 0.2%addition)of the Cys-Pro combination inhibited 4-MI and 5-HMF by 20.33%and 18.39%,respectively.At 60 and 90 min,the 1:3 mass ratio(with a 1%addition)of the Cys-Pro combination yielded inhibition rates of 31.33%and 8.64%for 4-MI and 31.75%and 22.52%for 5-HMF within the caramel colors.The Cys-Pro mass ratios of 1:1,1:3,and 3:1 demonstrated peak inhibition rates of 81.63%,86.28%,and 86.57%against MGO,respectively.The most effective inhibition against 3-DG was achieved with a 30-min heating duration and a 1:3 mass ratio(with a 1%addition)of the Cys-Pro combination,resulting in a 14.21%inhibition rate.Notably,in a model system,cysteine also exhibited significant inhibitory effects against MGO.Additionally,ESR measurements revealed that amino acid combinations can effectively eliminate the free radicals generated during the caramelization process.
