Effects of different high-temperature conduction modes on the ovalbumin-glucose model: AGEs production and regulation of glycated ovalbumin on gut microbiota

Haiqi Chen; Yanru Zhou; Siqiong Zhang; Zuohua Xie; Pingwei Wen; Hui Wang; Yueming Hu; Peihan Wu; Jiaojiao Liu; Qiannan Jiang; Zongcai Tu

doi:10.1016/j.foodres.2023.113487

Effects of different high-temperature conduction modes on the ovalbumin-glucose model: AGEs production and regulation of glycated ovalbumin on gut microbiota

Food Res Int. 2023 Nov;173(Pt 2):113487. doi: 10.1016/j.foodres.2023.113487. Epub 2023 Sep 15.

Authors

Haiqi Chen¹, Yanru Zhou², Siqiong Zhang², Zuohua Xie², Pingwei Wen¹, Hui Wang¹, Yueming Hu³, Peihan Wu¹, Jiaojiao Liu¹, Qiannan Jiang¹, Zongcai Tu⁴

Affiliations

¹ State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China.
² Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun 331208, China.
³ State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; National R&D Center of Freshwater Fish Processing and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China; Jiangxi Deshang Pharmaceutical Co., Ltd., Yichun 331208, China. Electronic address: huyueming@ncu.edu.cn.
⁴ State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; National R&D Center of Freshwater Fish Processing and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China. Electronic address: tuzc_mail@aliyun.com.

PMID: 37803807
DOI: 10.1016/j.foodres.2023.113487

Abstract

Food high-temperature processing frequently induces the production of advanced glycation end products (AGEs) in the food industry. In this study, the effects of three high-temperature conduction modes on the AGEs production derived from ovalbumin (OVA)-glucose model and the regulation of glycated OVA on gut microbiota were investigated. The peak time of OVA shifted maximally from 13.72 to 13.57 due to the rise in molecular weight, confirming successful coupling between OVA and glucose. The inhibition of superheated steam (SS) on AGEs was observed, with the sample treated by SS showing the lowest content among glycated OVA groups. The analysis revealed an increase in AGEs during digestion and a decrease in fermentation, suggesting the release during digestion and the availability by intestinal flora. Furthermore, an expansion of Bifidobacterium and Lactobacillus, and the inhibition of Desulfovibrio and Escherichia-Shigella were observed, indicating the prebiotic activity of glycated OVA and its potential to improve intestinal health. These results provide valuable information for controlling high-temperature processing to inhibit AGEs formation and highlight the positive effects of glycated proteins on intestinal health.

Keywords: AGEs; Gastrointestinal digestion; Glycation; Gut microbiota; Ovalbumin; Superheated steam.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Gastrointestinal Microbiome*
Glucose*
Glycation End Products, Advanced / metabolism
Ovalbumin / metabolism
Temperature

Substances

Ovalbumin
Glucose
Glycation End Products, Advanced