title: Physicochemical Changes and Glycation Reaction in Intermediate-Moisture Protein-Sugar Foods with and without Addition of Resveratrol during Storage.
abstract: An intermediate-moisture food (IMF) model consisting of whey protein isolate and glucose and an IMF model fortified with resveratrol were used to study the effect of resveratrol on physicochemical changes and glycation of protein-sugar-rich foods during storage. The water activity (aw) of the storage was controlled at 0.75 or 0.56. The browning rate or hardness of fortified IMFs was significantly lower than that of IMFs after 45-day storage. The rate of Maillard reaction in the samples stored at aw 0.56 was higher than that of samples stored at aw 0.75. The fortified IMFs had lower levels of AGEs (advanced glycation end products), CML (N(ε)-(carboxymethyl)-l-lysine), and insoluble protein during storage. The inhibition capability of resveratrol against glycation was also confirmed by using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), liquid chromatography mass spectrometry (LC-MS), and Fourier transform infrared spectroscopy (FTIR) analysis to monitor glycated proteins and protein aggregation in the samples. The results of this study suggested that resveratrol could be used as an inhibitor to reduce the formation of undesirable AGEs and other Maillard reaction products in foods during storage.
authors.affiliation: Haikou Key Laboratory of Banana Biology, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences , Haikou, 570101, China.|College of Food Science and Technology, Huazhong Agricultural University , Wuhan 430070, China.
authors.forename: Zhanwu
authors.initials: Z
authors.lastname: Sheng
authors.affiliation: Haikou Key Laboratory of Banana Biology, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences , Haikou, 570101, China.
authors.forename: Mantun
authors.initials: M
authors.lastname: Gu
authors.affiliation: Haikou Key Laboratory of Banana Biology, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences , Haikou, 570101, China.
authors.forename: Wangjun
authors.initials: W
authors.lastname: Hao
authors.affiliation: Haikou Key Laboratory of Banana Biology, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences , Haikou, 570101, China.
authors.forename: Yixiao
authors.initials: Y
authors.lastname: Shen
authors.affiliation: College of Food Science and Technology, Hainan University , Haikou 570228, China.
authors.forename: Weimin
authors.initials: W
authors.lastname: Zhang
authors.affiliation: Haikou Key Laboratory of Banana Biology, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences , Haikou, 570101, China.
authors.forename: Lili
authors.initials: L
authors.lastname: Zheng
authors.affiliation: Haikou Key Laboratory of Banana Biology, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences , Haikou, 570101, China.
authors.forename: Binling
authors.initials: B
authors.lastname: Ai
authors.affiliation: Haikou Key Laboratory of Banana Biology, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences , Haikou, 570101, China.
authors.forename: Xiaoyan
authors.initials: X
authors.lastname: Zheng
authors.affiliation: School of Nutrition and Food Sciences, Louisiana State University Agricultural Center , Baton Rouge, Louisiana 70803, United States.
authors.forename: Zhimin
authors.initials: Z
authors.lastname: Xu
mesh_terms: D005503:Food Additives / Q000032:analysis*; D061353:Food Storage; D005947:Glucose / Q000737:chemistry*; D017127:Glycation End Products, Advanced / Q000737:chemistry; D006031:Glycosylation; D015416:Maillard Reaction; D000077185:Resveratrol; D013267:Stilbenes / Q000032:analysis*; D014867:Water / Q000032:analysis*; D000067816:Whey Proteins / Q000737:chemistry*
chemical_list: D005503:Food Additives; D017127:Glycation End Products, Advanced; D013267:Stilbenes; D000067816:Whey Proteins; D014867:Water; D005947:Glucose; D000077185:Resveratrol
keywords: Maillard reaction; advanced glycation end products; glycation; intermediate-moisture food; resveratrol