In Vitro Digestion Patterns of Advanced Glycation End Products and α-Dicarbonyls in Biscuits and the Modulatory Effects of Ferulic Acid and Epicatechin
The dietary intake amount of processing contaminants does not reflect their actual exposure risk due to interactions with the food matrix during gastrointestinal processes, which significantly modulate their bioaccessibility. This study systematically investigated the in vitro digestion patterns of...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/8/1429 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850180779826479104 |
|---|---|
| author | Xiaoxiang Peng Huiyu Hu Yuwei Liu Jia Li Yilun Huang Haiwa Wang Ziyi Wang Yuting Wang |
| author_facet | Xiaoxiang Peng Huiyu Hu Yuwei Liu Jia Li Yilun Huang Haiwa Wang Ziyi Wang Yuting Wang |
| author_sort | Xiaoxiang Peng |
| collection | DOAJ |
| description | The dietary intake amount of processing contaminants does not reflect their actual exposure risk due to interactions with the food matrix during gastrointestinal processes, which significantly modulate their bioaccessibility. This study systematically investigated the in vitro digestion patterns of advanced glycation end products (AGEs) and α-dicarbonyl compounds (α-DCs) in biscuits and the modulatory effects of ferulic acid and epicatechin. The results demonstrated that more than 80% of AGEs and α-DCs were present in the bioaccessible fraction of the samples after intestinal digestion. Ferulic acid (FA, 0.05%, <i>w</i>/<i>w</i>) significantly increased the AGEs content in the bioaccessible fraction after intestinal digestion compared to control samples. Conversely, FA at 0.2% and 0.5%, as well as epicatechin (EC) at 0.05%, significantly reduced the glyoxal and 3-deoxyglucosone levels during oral digestion and significantly increased these contaminants contents after gastric digestion. The higher the concentration of EC, the lower the level of methylglyoxal during oral and gastric digestion. In addition, we identified the adducts of FA with lysine and the adducts of EC with Nε-Carboxymethyl-lysine using LC-QTOF-MS, demonstrating the reactivity between polyphenols, amino acids and contaminants. This study provides guidance and suggestions for mitigating dietary exposure to AGEs and α-DCs. |
| format | Article |
| id | doaj-art-100a11c19f7a4ffeb1ff69c8eb3a7d54 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-100a11c19f7a4ffeb1ff69c8eb3a7d542025-08-20T02:18:03ZengMDPI AGFoods2304-81582025-04-01148142910.3390/foods14081429In Vitro Digestion Patterns of Advanced Glycation End Products and α-Dicarbonyls in Biscuits and the Modulatory Effects of Ferulic Acid and EpicatechinXiaoxiang Peng0Huiyu Hu1Yuwei Liu2Jia Li3Yilun Huang4Haiwa Wang5Ziyi Wang6Yuting Wang7State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, ChinaThe dietary intake amount of processing contaminants does not reflect their actual exposure risk due to interactions with the food matrix during gastrointestinal processes, which significantly modulate their bioaccessibility. This study systematically investigated the in vitro digestion patterns of advanced glycation end products (AGEs) and α-dicarbonyl compounds (α-DCs) in biscuits and the modulatory effects of ferulic acid and epicatechin. The results demonstrated that more than 80% of AGEs and α-DCs were present in the bioaccessible fraction of the samples after intestinal digestion. Ferulic acid (FA, 0.05%, <i>w</i>/<i>w</i>) significantly increased the AGEs content in the bioaccessible fraction after intestinal digestion compared to control samples. Conversely, FA at 0.2% and 0.5%, as well as epicatechin (EC) at 0.05%, significantly reduced the glyoxal and 3-deoxyglucosone levels during oral digestion and significantly increased these contaminants contents after gastric digestion. The higher the concentration of EC, the lower the level of methylglyoxal during oral and gastric digestion. In addition, we identified the adducts of FA with lysine and the adducts of EC with Nε-Carboxymethyl-lysine using LC-QTOF-MS, demonstrating the reactivity between polyphenols, amino acids and contaminants. This study provides guidance and suggestions for mitigating dietary exposure to AGEs and α-DCs.https://www.mdpi.com/2304-8158/14/8/1429in vitro gastrointestinal digestionpolyphenolsprocess contaminantsadducts |
| spellingShingle | Xiaoxiang Peng Huiyu Hu Yuwei Liu Jia Li Yilun Huang Haiwa Wang Ziyi Wang Yuting Wang In Vitro Digestion Patterns of Advanced Glycation End Products and α-Dicarbonyls in Biscuits and the Modulatory Effects of Ferulic Acid and Epicatechin Foods in vitro gastrointestinal digestion polyphenols process contaminants adducts |
| title | In Vitro Digestion Patterns of Advanced Glycation End Products and α-Dicarbonyls in Biscuits and the Modulatory Effects of Ferulic Acid and Epicatechin |
| title_full | In Vitro Digestion Patterns of Advanced Glycation End Products and α-Dicarbonyls in Biscuits and the Modulatory Effects of Ferulic Acid and Epicatechin |
| title_fullStr | In Vitro Digestion Patterns of Advanced Glycation End Products and α-Dicarbonyls in Biscuits and the Modulatory Effects of Ferulic Acid and Epicatechin |
| title_full_unstemmed | In Vitro Digestion Patterns of Advanced Glycation End Products and α-Dicarbonyls in Biscuits and the Modulatory Effects of Ferulic Acid and Epicatechin |
| title_short | In Vitro Digestion Patterns of Advanced Glycation End Products and α-Dicarbonyls in Biscuits and the Modulatory Effects of Ferulic Acid and Epicatechin |
| title_sort | in vitro digestion patterns of advanced glycation end products and α dicarbonyls in biscuits and the modulatory effects of ferulic acid and epicatechin |
| topic | in vitro gastrointestinal digestion polyphenols process contaminants adducts |
| url | https://www.mdpi.com/2304-8158/14/8/1429 |
| work_keys_str_mv | AT xiaoxiangpeng invitrodigestionpatternsofadvancedglycationendproductsandadicarbonylsinbiscuitsandthemodulatoryeffectsofferulicacidandepicatechin AT huiyuhu invitrodigestionpatternsofadvancedglycationendproductsandadicarbonylsinbiscuitsandthemodulatoryeffectsofferulicacidandepicatechin AT yuweiliu invitrodigestionpatternsofadvancedglycationendproductsandadicarbonylsinbiscuitsandthemodulatoryeffectsofferulicacidandepicatechin AT jiali invitrodigestionpatternsofadvancedglycationendproductsandadicarbonylsinbiscuitsandthemodulatoryeffectsofferulicacidandepicatechin AT yilunhuang invitrodigestionpatternsofadvancedglycationendproductsandadicarbonylsinbiscuitsandthemodulatoryeffectsofferulicacidandepicatechin AT haiwawang invitrodigestionpatternsofadvancedglycationendproductsandadicarbonylsinbiscuitsandthemodulatoryeffectsofferulicacidandepicatechin AT ziyiwang invitrodigestionpatternsofadvancedglycationendproductsandadicarbonylsinbiscuitsandthemodulatoryeffectsofferulicacidandepicatechin AT yutingwang invitrodigestionpatternsofadvancedglycationendproductsandadicarbonylsinbiscuitsandthemodulatoryeffectsofferulicacidandepicatechin |