Maillard reaction products in plant-based dairy alternatives and their release during simulated gastrointestinal digestion
Plant-based food products are becoming increasingly popular among consumers. The chemical composition and the processing of plant-based products presumably fuel the Maillard reaction, but the abundance of Maillard reaction products in plant-based food products is rarely investigated. In this study,...
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| Language: | English |
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Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125000255 |
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| author | Kira Bieck Franziska Ebert Tilman Grune Jana Raupbach |
| author_facet | Kira Bieck Franziska Ebert Tilman Grune Jana Raupbach |
| author_sort | Kira Bieck |
| collection | DOAJ |
| description | Plant-based food products are becoming increasingly popular among consumers. The chemical composition and the processing of plant-based products presumably fuel the Maillard reaction, but the abundance of Maillard reaction products in plant-based food products is rarely investigated. In this study, the concentration of N-ε-carboxymethyllysine (CML), N-ε-carboxyethyllysine (CEL) and methylglyoxal-hydroimidazolone (MG-H1) was analyzed with UPLC-MS/MS in six plant-based dairy alternatives. Total amounts of free and protein-bound glycation compounds ranged from 0.03 to 0.31 mg/100 g food for CML, 0.04–1.28 mg/100 g food for CEL and 0.69–2.84 mg/100 g food for MG-H1. Free glycation compounds were abundant in yogurt and cheese, but not milk alternatives. During simulated gastrointestinal digestion, CML and MG-H1 were released either as modified amino acid or in peptide-bound form, respectively. CEL was released to a significantly lesser extent in peptide-bound form. For CML, de novo formation of up to 400 % during digestion was observed. The results showed that Maillard reaction products are quantitatively important process-induced compounds in plant-based food products which are available after digestion. |
| format | Article |
| id | doaj-art-444d6c03e53848f698b853a91394e5e5 |
| institution | Kabale University |
| issn | 2665-9271 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-444d6c03e53848f698b853a91394e5e52025-02-08T05:01:08ZengElsevierCurrent Research in Food Science2665-92712025-01-0110100994Maillard reaction products in plant-based dairy alternatives and their release during simulated gastrointestinal digestionKira Bieck0Franziska Ebert1Tilman Grune2Jana Raupbach3Institute of Nutritional Science, Department of Food Chemistry, University of Potsdam, 14469, Potsdam, Germany; Department of Molecular Toxicology, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), 14558, Nuthetal, GermanyInstitute of Nutritional Science, Department of Food Chemistry, University of Potsdam, 14469, Potsdam, GermanyInstitute of Nutritional Science, Department of Food Chemistry, University of Potsdam, 14469, Potsdam, Germany; Department of Molecular Toxicology, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), 14558, Nuthetal, GermanyDepartment of Molecular Toxicology, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), 14558, Nuthetal, Germany; Institute of Food Chemistry, Technische Universität Braunschweig, 38106, Braunschweig, Germany; Corresponding author. Institute of Food Chemistry, Technische Universität Braunschweig, 38106, Braunschweig, Germany.Plant-based food products are becoming increasingly popular among consumers. The chemical composition and the processing of plant-based products presumably fuel the Maillard reaction, but the abundance of Maillard reaction products in plant-based food products is rarely investigated. In this study, the concentration of N-ε-carboxymethyllysine (CML), N-ε-carboxyethyllysine (CEL) and methylglyoxal-hydroimidazolone (MG-H1) was analyzed with UPLC-MS/MS in six plant-based dairy alternatives. Total amounts of free and protein-bound glycation compounds ranged from 0.03 to 0.31 mg/100 g food for CML, 0.04–1.28 mg/100 g food for CEL and 0.69–2.84 mg/100 g food for MG-H1. Free glycation compounds were abundant in yogurt and cheese, but not milk alternatives. During simulated gastrointestinal digestion, CML and MG-H1 were released either as modified amino acid or in peptide-bound form, respectively. CEL was released to a significantly lesser extent in peptide-bound form. For CML, de novo formation of up to 400 % during digestion was observed. The results showed that Maillard reaction products are quantitatively important process-induced compounds in plant-based food products which are available after digestion.http://www.sciencedirect.com/science/article/pii/S2665927125000255CMLCELDigestionMaillard reactionMG-H1Plant-based food |
| spellingShingle | Kira Bieck Franziska Ebert Tilman Grune Jana Raupbach Maillard reaction products in plant-based dairy alternatives and their release during simulated gastrointestinal digestion Current Research in Food Science CML CEL Digestion Maillard reaction MG-H1 Plant-based food |
| title | Maillard reaction products in plant-based dairy alternatives and their release during simulated gastrointestinal digestion |
| title_full | Maillard reaction products in plant-based dairy alternatives and their release during simulated gastrointestinal digestion |
| title_fullStr | Maillard reaction products in plant-based dairy alternatives and their release during simulated gastrointestinal digestion |
| title_full_unstemmed | Maillard reaction products in plant-based dairy alternatives and their release during simulated gastrointestinal digestion |
| title_short | Maillard reaction products in plant-based dairy alternatives and their release during simulated gastrointestinal digestion |
| title_sort | maillard reaction products in plant based dairy alternatives and their release during simulated gastrointestinal digestion |
| topic | CML CEL Digestion Maillard reaction MG-H1 Plant-based food |
| url | http://www.sciencedirect.com/science/article/pii/S2665927125000255 |
| work_keys_str_mv | AT kirabieck maillardreactionproductsinplantbaseddairyalternativesandtheirreleaseduringsimulatedgastrointestinaldigestion AT franziskaebert maillardreactionproductsinplantbaseddairyalternativesandtheirreleaseduringsimulatedgastrointestinaldigestion AT tilmangrune maillardreactionproductsinplantbaseddairyalternativesandtheirreleaseduringsimulatedgastrointestinaldigestion AT janaraupbach maillardreactionproductsinplantbaseddairyalternativesandtheirreleaseduringsimulatedgastrointestinaldigestion |