Inhibitory effect of LSOPC on AGEs formation and sensory quality in cookies
At the conclusion of the Maillard reaction (MR), free amino groups of proteins, amino acids, or lipids with the carboxyl groups of reducing sugars to form stable molecules known as advanced glycation end products (AGEs), which hasten aging and may potentially be the root cause of a number of chronic...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2022-12-01
|
| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.1064188/full |
| _version_ | 1811177762837233664 |
|---|---|
| author | Qian Wu Jiangying Tan Jiabin Qin Ziting Chen Bing Li Jianhua Xu Weiting Jiao Nianjie Feng |
| author_facet | Qian Wu Jiangying Tan Jiabin Qin Ziting Chen Bing Li Jianhua Xu Weiting Jiao Nianjie Feng |
| author_sort | Qian Wu |
| collection | DOAJ |
| description | At the conclusion of the Maillard reaction (MR), free amino groups of proteins, amino acids, or lipids with the carboxyl groups of reducing sugars to form stable molecules known as advanced glycation end products (AGEs), which hasten aging and may potentially be the root cause of a number of chronic degenerative diseases. According to researches, lotus seedpod oligomeric procyanidins (LSOPC), a premium natural antioxidant produced from lotus waste, can be included in cookies to improve flavor and lower the risk of illnesses linked to AGEs. In this work, we used cookies without LSOPC as a control to examine the effects of adding various concentrations of LSOPC (0, 0.05, 0.1, 0.2, and 0.4%) on the AGEs formation and the sensory quality in cookies. The amounts of AGEs and N-ε-carboxymethyl lysine (CML) decreased with the increase of LSOPC concentration, indicating that the concentration of LSOPC was positively correlated with the ability to inhibit AGEs formation. It was also demonstrated that the amount of antioxidant capacity of the cookies increased significantly with the increase of LSOPC concentration. On the other hand, the chromaticity, texture, electronic nose, and other aspects of the cookies’ sensory attributes were also evaluated. The color of the cookies deepened and the flavor varied as LSOPC added content increased. The sensory quality of the cookies was examined, and the findings indicated that LSOPC would somewhat improve that quality. These findings implied that AGEs formation could be decreased in cookies while also enhancing their sensory quality by adding LSOPC. |
| first_indexed | 2024-04-11T06:06:39Z |
| format | Article |
| id | doaj.art-a09bd5e5811f46f7b654293577cc6924 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-11T06:06:39Z |
| publishDate | 2022-12-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-a09bd5e5811f46f7b654293577cc69242022-12-22T04:41:28ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-12-01910.3389/fnut.2022.10641881064188Inhibitory effect of LSOPC on AGEs formation and sensory quality in cookiesQian Wu0Jiangying Tan1Jiabin Qin2Ziting Chen3Bing Li4Jianhua Xu5Weiting Jiao6Nianjie Feng7Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei, ChinaKey Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei, ChinaKey Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei, ChinaKey Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei, ChinaKey Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei, ChinaPinyuan (Suizhou) Modern Agriculture Development Co., Ltd., Suizhou, Hubei, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, ChinaKey Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, Hubei, ChinaAt the conclusion of the Maillard reaction (MR), free amino groups of proteins, amino acids, or lipids with the carboxyl groups of reducing sugars to form stable molecules known as advanced glycation end products (AGEs), which hasten aging and may potentially be the root cause of a number of chronic degenerative diseases. According to researches, lotus seedpod oligomeric procyanidins (LSOPC), a premium natural antioxidant produced from lotus waste, can be included in cookies to improve flavor and lower the risk of illnesses linked to AGEs. In this work, we used cookies without LSOPC as a control to examine the effects of adding various concentrations of LSOPC (0, 0.05, 0.1, 0.2, and 0.4%) on the AGEs formation and the sensory quality in cookies. The amounts of AGEs and N-ε-carboxymethyl lysine (CML) decreased with the increase of LSOPC concentration, indicating that the concentration of LSOPC was positively correlated with the ability to inhibit AGEs formation. It was also demonstrated that the amount of antioxidant capacity of the cookies increased significantly with the increase of LSOPC concentration. On the other hand, the chromaticity, texture, electronic nose, and other aspects of the cookies’ sensory attributes were also evaluated. The color of the cookies deepened and the flavor varied as LSOPC added content increased. The sensory quality of the cookies was examined, and the findings indicated that LSOPC would somewhat improve that quality. These findings implied that AGEs formation could be decreased in cookies while also enhancing their sensory quality by adding LSOPC.https://www.frontiersin.org/articles/10.3389/fnut.2022.1064188/fulladvanced glycation end productssensory qualitylotus seedpod oligomeric procyanidinscookies systeminhibition |
| spellingShingle | Qian Wu Jiangying Tan Jiabin Qin Ziting Chen Bing Li Jianhua Xu Weiting Jiao Nianjie Feng Inhibitory effect of LSOPC on AGEs formation and sensory quality in cookies Frontiers in Nutrition advanced glycation end products sensory quality lotus seedpod oligomeric procyanidins cookies system inhibition |
| title | Inhibitory effect of LSOPC on AGEs formation and sensory quality in cookies |
| title_full | Inhibitory effect of LSOPC on AGEs formation and sensory quality in cookies |
| title_fullStr | Inhibitory effect of LSOPC on AGEs formation and sensory quality in cookies |
| title_full_unstemmed | Inhibitory effect of LSOPC on AGEs formation and sensory quality in cookies |
| title_short | Inhibitory effect of LSOPC on AGEs formation and sensory quality in cookies |
| title_sort | inhibitory effect of lsopc on ages formation and sensory quality in cookies |
| topic | advanced glycation end products sensory quality lotus seedpod oligomeric procyanidins cookies system inhibition |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.1064188/full |
| work_keys_str_mv | AT qianwu inhibitoryeffectoflsopconagesformationandsensoryqualityincookies AT jiangyingtan inhibitoryeffectoflsopconagesformationandsensoryqualityincookies AT jiabinqin inhibitoryeffectoflsopconagesformationandsensoryqualityincookies AT zitingchen inhibitoryeffectoflsopconagesformationandsensoryqualityincookies AT bingli inhibitoryeffectoflsopconagesformationandsensoryqualityincookies AT jianhuaxu inhibitoryeffectoflsopconagesformationandsensoryqualityincookies AT weitingjiao inhibitoryeffectoflsopconagesformationandsensoryqualityincookies AT nianjiefeng inhibitoryeffectoflsopconagesformationandsensoryqualityincookies |