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

• Published in: Food research international 2023-11, Vol.173, p.113487-113487, Article 113487
• Main Authors: Chen, Haiqi, Zhou, Yanru, Zhang, Siqiong, Xie, Zuohua, Wen, Pingwei, Wang, Hui, Hu, Yueming, Wu, Peihan, Liu, Jiaojiao, Jiang, Qiannan, Tu, Zongcai
• Format: Article
• Language: English
• Subjects: AGEs; Bifidobacterium; Desulfovibrio; digestion; fermentation; food industry; food research; Gastrointestinal digestion; glucose; Glycation; Gut microbiota; intestinal microorganisms; intestines; Lactobacillus; molecular weight; Ovalbumin; prebiotics; steam; Superheated steam
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2023.113487

[Display omitted] •Superheated steam (SS)-assisted glycation exhibited higher glycation extent.•SS significantly inhibited the production of advanced glycation end products (AGEs).•AGEs released during gastrointestinal digestion and absorbed by microorganisms in fermentation.•Glycated ovalbumin promoted beneficial bacteria and inhibited harmful bacteria.•SS provided a more pronounced improvement in the probiotic activity. 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.