Glycoxidation during thermal processing and in vitro gastrointestinal digestion of pork
- Author
- Xiaona Tian (UGent) , Els Vossen (UGent) , Stefaan De Smet (UGent) and Thomas Van Hecke (UGent)
- Organization
- Abstract
- Oxidative reactions occur during heating and gastrointestinal digestion of meat. This study aimed to investigate the effect of glucose addition to meat on the formation of glycation and glycoxidation products during thermal processing and in vitro gastrointestinal digestion. Pork shoulder was minced with or without 5% glucose, after which meats were heated in an oven and subjected to an in vitro digestion model simulating the conditions in the human mouth, stomach, and duodenum. Glycation and glycoxidation in meat and digests were evaluated by the assessment of Maillard reaction products (MRPs, spectrophotometry), total fluorescent advanced glycation end products (AGEs, fluorescence spectroscopy), and pentosidine (HPLC-FLD). Protein oxidation was assessed by measuring protein carbonyl compounds (spectrophotometry). Depending on the heating conditions, glucose addition stimulated glycation and glycoxidation during heating and digestion of pork, as evidenced by the increased levels of MRPs, total fluorescent AGEs, and pentosidine. The addition of glucose also resulted in increased protein oxidation, demonstrated by higher protein carbonylation levels in pork and their digests.
- Keywords
- Gastrointestinal digestion, meat, glycation, oxidation
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-01GVQWVPAGVC1F69WERX8A5EHE
- MLA
- Tian, Xiaona, et al. “Glycoxidation during Thermal Processing and in Vitro Gastrointestinal Digestion of Pork.” International Conference on Food Digestion, 7th, Abstracts, 2022.
- APA
- Tian, X., Vossen, E., De Smet, S., & Van Hecke, T. (2022). Glycoxidation during thermal processing and in vitro gastrointestinal digestion of pork. International Conference on Food Digestion, 7th, Abstracts. Presented at the 7th International Conference on Food Digestion (ICFD 2022), Cork, Ireland.
- Chicago author-date
- Tian, Xiaona, Els Vossen, Stefaan De Smet, and Thomas Van Hecke. 2022. “Glycoxidation during Thermal Processing and in Vitro Gastrointestinal Digestion of Pork.” In International Conference on Food Digestion, 7th, Abstracts.
- Chicago author-date (all authors)
- Tian, Xiaona, Els Vossen, Stefaan De Smet, and Thomas Van Hecke. 2022. “Glycoxidation during Thermal Processing and in Vitro Gastrointestinal Digestion of Pork.” In International Conference on Food Digestion, 7th, Abstracts.
- Vancouver
- 1.Tian X, Vossen E, De Smet S, Van Hecke T. Glycoxidation during thermal processing and in vitro gastrointestinal digestion of pork. In: International Conference on Food Digestion, 7th, Abstracts. 2022.
- IEEE
- [1]X. Tian, E. Vossen, S. De Smet, and T. Van Hecke, “Glycoxidation during thermal processing and in vitro gastrointestinal digestion of pork,” in International Conference on Food Digestion, 7th, Abstracts, Cork, Ireland, 2022.
@inproceedings{01GVQWVPAGVC1F69WERX8A5EHE,
abstract = {{Oxidative reactions occur during heating and gastrointestinal digestion of meat. This study aimed to investigate the effect of glucose addition to meat on the formation of glycation and glycoxidation products during thermal processing and in vitro gastrointestinal digestion. Pork shoulder was minced with or without 5% glucose, after which meats were heated in an oven and subjected to an in vitro digestion model simulating the conditions in the human mouth, stomach, and duodenum. Glycation and glycoxidation in meat and digests were evaluated by the assessment of Maillard reaction products (MRPs, spectrophotometry), total fluorescent advanced glycation end products (AGEs, fluorescence spectroscopy), and pentosidine (HPLC-FLD). Protein oxidation was assessed by measuring protein carbonyl compounds (spectrophotometry). Depending on the heating conditions, glucose addition stimulated glycation and glycoxidation during heating and digestion of pork, as evidenced by the increased levels of MRPs, total fluorescent AGEs, and pentosidine. The addition of glucose also resulted in increased protein oxidation, demonstrated by higher protein carbonylation levels in pork and their digests.}},
author = {{Tian, Xiaona and Vossen, Els and De Smet, Stefaan and Van Hecke, Thomas}},
booktitle = {{International Conference on Food Digestion, 7th, Abstracts}},
keywords = {{Gastrointestinal digestion,meat,glycation,oxidation}},
language = {{eng}},
location = {{Cork, Ireland}},
title = {{Glycoxidation during thermal processing and in vitro gastrointestinal digestion of pork}},
url = {{https://www.icfd2022.com/_files/ugd/705d57_1a5dea60edbc4f5282abb88198ee8463.pdf}},
year = {{2022}},
}