κ-Carrageenan inhibits the formation of advanced glycation end products in cakes: Inhibition mechanism, cake characteristics, and sensory evaluation

Shenwan Wang; Xiaoyan Zheng; Lili Zheng; Yang Yang; Dao Xiao; Haide Zhang; Binling Ai; Zhanwu Sheng

doi:10.1016/j.foodchem.2023.136583

κ-Carrageenan inhibits the formation of advanced glycation end products in cakes: Inhibition mechanism, cake characteristics, and sensory evaluation

Food Chem. 2023 Dec 15:429:136583. doi: 10.1016/j.foodchem.2023.136583. Epub 2023 Jun 8.

Authors

Shenwan Wang¹, Xiaoyan Zheng², Lili Zheng², Yang Yang², Dao Xiao², Haide Zhang³, Binling Ai², Zhanwu Sheng⁴

Affiliations

¹ Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; College of Food Science and Engineering, Hainan University, Haikou 570228, China.
² Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; Haikou Key Laboratory of Banana Biology, Haikou 571101, China.
³ College of Food Science and Engineering, Hainan University, Haikou 570228, China.
⁴ Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; Haikou Key Laboratory of Banana Biology, Haikou 571101, China. Electronic address: aibinling@catas.cn.

PMID: 37517221
DOI: 10.1016/j.foodchem.2023.136583

Abstract

Inhibiting the formation of advanced glycation end products (AGEs) in the heat-processed food can reduce health risks related to diabetic complications. However, additives used for this purpose may also affect the sensory characteristics of food products. In this study, the effects of six hydrocolloids on the formation of AGEs were evaluated in the lysine-glucose model, with κ-carrageenan exhibited the highest inhibitory activity. Mechanistic investigations indicated that κ-carrageenan conjugated with the key intermediates of AGEs, namely glyoxal (GO) and methylglyoxal (MGO). Subsequently, the inhibitory effect of κ-carrageenan on AGEs formation in cakes was verified. The data showed that κ-carrageenan in cakes significantly inhibited the formation of fluorescent and non-fluorescent AGEs. In addition, analysis of cake characteristics and sensory evaluation showed that cakes with 1% (w/w) κ-carrageenan had the highest quality and overall acceptance. Overall, κ-carrageenan is an effective inhibitor of AGEs formation in heat-processed food.

Keywords: Advanced glycation end products; Cakes; Hydrocolloids; N(ε)-carboxyethyllysine; N(ε)-carboxymethyllysine; κ-Carrageenan.

MeSH terms

Carrageenan
Food*
Glycation End Products, Advanced*
Glyoxal
Pyruvaldehyde

Substances

Glycation End Products, Advanced
Carrageenan
Glyoxal
Pyruvaldehyde