Greco, Ines

Jansson, Therese

Lund, Marianne N.

Poojary, Mahesha Manjunatha

Rauh, Valentin

Sørensen, John

English

Copenhagen University Research Information System

u n i ve r s i t y  o f  co pe n h ag e n  Københavns UniversitetGreen Tea Polyphenols decrease the formation of advanced glycation end products inUHT milkPoojary, Mahesha Manjunatha; Greco, Ines; Jansson, Therese; Rauh, Valentin; Sørensen,John; Lund, Marianne N.Publication date:2018Document versionPublisher's PDF, also known as Version of recordDocument license:UnspecifiedCitation for published version (APA):Poojary, M. M., Greco, I., Jansson, T., Rauh, V., Sørensen, J., & Lund, M. N. (2018). Green Tea Polyphenolsdecrease the formation of advanced glycation end products in UHT milk. Abstract from 3rd Young AGErsSymposium, Wageningen , Netherlands.Download date: 03. Feb. 2020Green Tea Polyphenols decrease the formation of advanced glycation end products in UHT milk  Mahesha M. Poojary1, Copenhagen/DK, Ines Greco1, Therese Jansson1, Valentin Rauh2, John Sørensen2, Marianne N. Lund1*  1Department of Food Science. University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C/DK 2Arla Foods R&D, Agro Food Park 19, 8200 Aarhus N, DK  Presenting author. Email: mahesha@food.ku.dk *Corresponding author. Email: mnl@food.ku.dk  Maillard reactions adversely affect the quality of dairy products by triggering numerous chemical modifications [1] and their control has proven to be a challenging task for the dairy industry. Our previous research has shown that plant polyphenols, particularly green tea extracts (GTE), efficiently inhibits the formation of Maillard reaction products such as Strecker aldehydes in lactose-hydrolyzed ultra high temperature treated (UHT) milk [2]. In the present work, as a continuation, we have attempted to investigate the role of GTE in the Maillard reaction pathway by characterizing and quantifying the advanced glycation end products (AGEs) in UHT milk stored at ambient temperatures for extended period. The high resolution accurate mass spectrometric analysis revealed that the concentration of both lysine and arginine derived AGEs such as Nɛ -(2-furoylmethyl)-L-lysine (furosine), Nɛ-(carboxymethyl)-L-lysine (CML), Nɛ-(carboxyethyl)-L-lysine (CEL), methylglyoxal hydroimidazolones (MG-H1 and MG-H3), glyoxal-derived hydroimidazolones (GO-H1, GO-H2 and GO-H3), glyoxal-derived lysine dimer (GOLD), methylglyoxal lysine dimer (MOLD) and alpha-arginine-pyrimidine (Arg-Pyr) increased in the control milk samples during storage up to 6 months. The GTE, nevertheless, reduced the amounts of Arg-derived AGEs such as MG-H1, MG-H3, GO-H1, GO-H2 and GO-H3, but did not affect the content and concentrations of Lys-derived AGEs, except GOLD and MOLD.      Keywords:  Maillard reaction, lactose-hydrolyzed milk, UHT, green tea extract, epigallocatechin gallate, shelf life, Advanced glycation end products.   References:  [1]  M.N. Lund; C.A. Ray. J. Agric. Food Chem., 2017, 65 (23), pp 4537–4552. [2]  T. Jansson, V. Rauh, B.P. Danielsen, M.M. Poojary, S.S. Waehrens, W.L.P. Bredie, J. Sørensen, M.A. Petersen, C.A. Ray, M.N. Lund. J. Agric. Food Chem., 2017, 65 (48), pp 10550–10561. 

Green Tea Polyphenols decrease the formation of advanced glycation end products in UHT milk

https://curis.ku.dk/portal/files/196737927/Green_Tea_Polyphenols_decrease_the_formation_of_advanced_glycation_end_products_in_UHT_milk_.pdf

Green Tea Polyphenols decrease the formation of advanced glycation end products in UHT milk

Abstract

Similar works

Full text

Available Versions

Copenhagen University Research Information System