Study On Advanced Glycation End Products(AGES) Formation And Control In Food Processing

Advanced glycation end products (Advanced Glycation End products, AGEs) are the advanced products of non-enzymatic browning reaction between amino acids and reducing sugars. AGEs can be divided into exogenous and endogenous of AGEs. Exogenous AGEs from the food intake are related to many diseases such as diabetes and the kidney disease. AGEs increase dramatically during heat processing. In the present study, BSA-Glucose heating model system, high-protein food processing system, and protein-fat-starch processing simulation system were established to study the influence of processing methods, temperature, heating time, etc. in AGEs formation. Total AGEs, CML and CEL in the three simulation system and some daily consumption foods were determined using fluorescence spectroscopy and HPLC methods. We tried to control the AGEs formation by changing the processing conditions and adding antioxidants in foods and initial established a database of AGEs contents of daily consumed foods to lay the foundation for further study of food AGEs and provide a scientific theory support for diabetes prevention.In this study, we drawed the following conclusions:(1) In BSA-Glucose system, fluorescence values at Ex/Em=370nm/440nm can be used to represent the AGEs content in BSA-Glucose system. The results showed that as the processing temperature and heating time increasing, AGEs content first increased; at100℃,60min respectively reached to the maximum value, and then decreased. The initial pH of buffer influence AGEs content importantly; tea polyphenols, liquorice flavonoids and rosemary acid can inhibit AGEs formation significantly; metal ions have no effect in AGEs formation. Therefore, the processing conditions have important implications for formation of AGEs.(2) In high-protein food system, chicken, pork, lamb, beef, fish were used as materials to investigate the influences of processing methods (boiled, fried, fried, baked), heating time and temperature on AGEs formation by measuring the fluorescence intensity of Ex/Em=370nm/440nm. The results showed that the different processing methods variously impact the AGEs formation in the order of:boiling<roast<fried<cooking. Baked at150℃for0-50min, AGEs content increased with the processing time extending. At the range of25-100℃, there was no significant different in AGEs content; within100-200℃, AGEs dramaticly increased as the temperature increasing. In all, dry heat processing than the wet heat processing methods had significantly promoting effect on AGEs formation in the food; the higher the heating temperature, and/or the longer processing time, the more AGEs content in high-protein food.(3) In the protein-fat-starch model system, the higher the processing temperature, the higher the content of CML and CEL. Heating at180℃and100℃for30min, CML and CEL content increased significantly. With the heating time prolonged, CML and CEL contents were substantially increased. Rutin, vitamin E and EGCG certainly inhitited the formation of CML, while thiamine and EGCE can prominent inhibit CEL formation.In summary, food as a complex system, its AGEs content intimately related to processing methods and the combined effect of the processing temperature, cooking time, and its protein, fat, carbohydrates, and moisture content. When the foods with high protein and fat or processed in dry heat condition, the AGEs contents significantly increase. Therefore, the use of low temperature methods (boiling, steaming, stewing) instead of high temperature processing methods (frying, baking, grilling) and shorten processing time, reducing processing steps, can be effective in reducing of food AGEs.