Characterization of different stages of Maillard reaction in soy: impact on physicochemical properties and immunogenicity of soy proteins DOI Creative Commons
Cresci-Anne Croes, Daniela Briceno Noriega, Harry J. Wichers

и другие.

Food & Function, Год журнала: 2025, Номер unknown

Опубликована: Янв. 1, 2025

The Maillard reaction (MR, glycation) frequently occurs during processing of soy-based products widely consumed in Western diets. MR leads to the formation a number chemically different structures called (MRPs), which include early glycation and advanced end (AGEs). AGEs/MRPs were shown modulate immune response by interaction with specific receptors expressed on cells, such as receptor for (RAGE). However, structure-function relationship MRPs formed soy relation binding AGE has not been well studied. aim present study is characterize heating times proteins (SP) glucose analyzing biochemical changes relate them functional changes, including stimulating cells. Our results demonstrated time-dependent differences characteristics glycated SP compared heated SP, could be attributed stages diversity MRPs. Moreover, AGEs over time was positively correlated capacity receptors. Additionally, peripheral blood adherent monocytes resulted increased gene expression levels pro-inflammatory cytokines (IL-1β, IL-8 TNF-α) when non-glycated suggesting that bind activate receptors, RAGE. findings highlight importance studying immunomodulation upon may lead optimisation conditions based food products.

Язык: Английский

Characterization of different stages of Maillard reaction in soy: impact on physicochemical properties and immunogenicity of soy proteins DOI Creative Commons
Cresci-Anne Croes, Daniela Briceno Noriega, Harry J. Wichers

и другие.

Food & Function, Год журнала: 2025, Номер unknown

Опубликована: Янв. 1, 2025

The Maillard reaction (MR, glycation) frequently occurs during processing of soy-based products widely consumed in Western diets. MR leads to the formation a number chemically different structures called (MRPs), which include early glycation and advanced end (AGEs). AGEs/MRPs were shown modulate immune response by interaction with specific receptors expressed on cells, such as receptor for (RAGE). However, structure-function relationship MRPs formed soy relation binding AGE has not been well studied. aim present study is characterize heating times proteins (SP) glucose analyzing biochemical changes relate them functional changes, including stimulating cells. Our results demonstrated time-dependent differences characteristics glycated SP compared heated SP, could be attributed stages diversity MRPs. Moreover, AGEs over time was positively correlated capacity receptors. Additionally, peripheral blood adherent monocytes resulted increased gene expression levels pro-inflammatory cytokines (IL-1β, IL-8 TNF-α) when non-glycated suggesting that bind activate receptors, RAGE. findings highlight importance studying immunomodulation upon may lead optimisation conditions based food products.

Язык: Английский

Процитировано

0