Australian Journal of Chemistry Australian Journal of Chemistry Society
An international journal for chemical science
RESEARCH ARTICLE

Formation of Advanced Glycation End Products (AGEs) are Influenced by Lipids in Milk Powders

Ling Liu A B , Rikke V. Hedegaard B and Leif H. Skibsted B C
+ Author Affiliations
- Author Affiliations

A The College of Food Science, Shenyang Agricultural University, Shenyang, Dongling Street No. 120, China.

B Food Chemistry, Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.

C Corresponding author. Email: ls@life.ku.dk

Australian Journal of Chemistry 66(9) 1074-1079 https://doi.org/10.1071/CH13081
Submitted: 19 February 2013  Accepted: 17 June 2013   Published: 11 July 2013

Abstract

Advanced glycation end products (AGEs) were determined by a polyclonal ELISA method in three milk powders of varying lipid content, during storage in sealed containers at 65°C for up to 20 days. AGEs content correlated with increased water activity (aw), decreased glass transition temperature (Tg), increased lactose crystallisation, and browning in the three milk powders. Formation of stable radicals as detected by electron spin resonance spectroscopy correlated with crystallisation of lactose and brown discoloration in the three powders indicating origin from Maillard reactions rather than lipid oxidation. AGEs content was greatest in whole milk powder with highest lipid content, while in butter milk powder formation of secondary lipid oxidation products increased faster as determined by thiobarbituric acid reactive substances.


References

[1]  J. Uribarri, S. Woodruff, S. Goodman, W. J. Cai, X. Chen, R. Pyzik, A. Yong, G. E. Striker, H. Vlassara, J. Am. Diet. Assoc. 2010, 110, 911.
         | CrossRef | 20497781PubMed |

[2]  F. J. Hidalgo, R. Zamora, Aging Dis. 2005, 1043, 319.
         | 1:CAS:528:DC%2BD2MXpvVKqtro%3D&md5=c0af66ccfad3409683edfaca7f2b3122CAS |

[3]  M. N. Lund, K. Olsen, J. Sorensen, L. H. Skibsted, J. Agric. Food Chem. 2005, 53, 2095.
         | CrossRef | 1:CAS:528:DC%2BD2MXhsVamtb8%3D&md5=b8b43af57b6b01b00ea803826f0c0befCAS | 15769141PubMed |

[4]  K. Andersson, H. Lingnert, LWT - Food Sci. Technol. 1998, 31, 169.
         | CrossRef | 1:CAS:528:DyaK1cXjs1Wqtrg%3D&md5=0e98930f7212bbc95dbbfe65a5a20816CAS |

[5]  F. J. Morales, M. A. J. S. van Boekel, Int. Dairy J. 1997, 7, 675.
         | CrossRef | 1:CAS:528:DyaK1cXjslSjsb4%3D&md5=d5173d5338a109fc3f07a92c3067feeaCAS |

[6]  H. Stapelfeldt, B. R. Nielsen, L. H. Skibsted, Int. Dairy J. 1997, 7, 331.
         | CrossRef | 1:CAS:528:DyaK1cXnvVOqsw%3D%3D&md5=bffd4a0e5e5ea19d8f419e42c61bdeb6CAS |

[7]  M. K. Thomsen, L. Lauridsen, L. H. Skibsted, J. Risbo, J. Agric. Food Chem. 2005, 53, 1805.
         | CrossRef | 1:CAS:528:DC%2BD2MXhtFegtr4%3D&md5=2e9a631e0fe26d09ecc1934e811696caCAS | 15740077PubMed |

[8]  L. S. Malec, A. S. P. Gonzales, G. B. Naranjo, M. S. Vigo, Food Res. Int. 2002, 35, 849.
         | CrossRef | 1:CAS:528:DC%2BD38XntVWmtrY%3D&md5=b26fc0204bd48cdd8b4e5ca3fbe0fefeCAS |

[9]  G. L. J. Hull, J. V. Woodside, J. M. Ames, G. J. Cuskelly, Food Chem. 2012, 131, 170.
         | CrossRef | 1:CAS:528:DC%2BC3MXht1OrtL7P&md5=a864a6b47ff6d1f8d791d7b6f993235dCAS |

[10]  D. Kilburn, S. Townrow, V. Meunier, R. Richardson, A. Alam, J. Ubbink, Nat. Mater. 2006, 5, 632.
         | CrossRef | 1:CAS:528:DC%2BD28XnsFeitbo%3D&md5=0b2f68b068605e2c835ffa41974c6b9cCAS | 16845422PubMed |

[11]  Y. H. Roos, Lait 2002, 82, 475.
         | CrossRef | 1:CAS:528:DC%2BD38Xns1elsr4%3D&md5=f78c5a9b9783a34269a3d5cf48926f52CAS |

[12]  L. Slade, H. Levine, Crit. Rev. Food Sci. Nutr. 1991, 30, 115.
         | CrossRef | 1:CAS:528:DyaK3MXlsFOhsrY%3D&md5=7e39d3b730a501ac58c47b4599ceb5a4CAS | 1854434PubMed |

[13]  K. Jouppila, J. Kansikas, Y. H. Roos, J. Dairy Sci. 1997, 80, 3152.
         | CrossRef | 1:CAS:528:DyaK1cXht1ynsA%3D%3D&md5=d9eca8c2782e16cb9e56330f75b313c7CAS |

[14]  N. Ozkan, N. Walisinghe, X. D. Chen, J. Food Eng. 2002, 55, 293.
         | CrossRef |

[15]  M. K. Thomsen, L. Jespersen, K. Sjostrom, J. Risbo, L. H. Skibsted, J. Agric. Food Chem. 2005, 53, 9182.
         | CrossRef | 1:CAS:528:DC%2BD2MXhtFegs7%2FM&md5=d78052c44d9671bb9ec27abd6f2574e3CAS | 16277420PubMed |

[16]  K. Kikugawa, Adv. Free Radic. Biol. Med. 1986, 2, 389.
         | CrossRef | 1:CAS:528:DyaL2sXpvVWktQ%3D%3D&md5=11483ebc0008ac465672cf496e96817eCAS |

[17]  S. B. Matiacevich, P. R. Santagapita, M. P. Buera, Crit. Rev. Food Sci. Nutr. 2005, 45, 483.
         | CrossRef | 1:CAS:528:DC%2BD2MXhtV2gsrzM&md5=e85e644b65d22c18b35184e0353f841dCAS | 16183569PubMed |

[18]  M. A. J. S. Van Boekel, Food Chem. 1998, 62, 403.
         | CrossRef | 1:CAS:528:DyaK1cXlsV2nu7s%3D&md5=b7713d6efab25bc4ca2a79a353435987CAS |

[19]  J. H. Liang, Food Chem. 2000, 71, 459.
         | CrossRef | 1:CAS:528:DC%2BD3cXmvFOkurs%3D&md5=466fe6783acd288c947d85e907ad4b61CAS |

[20]  J. C. Astaire, R. Ward, J. B. German, R. Jimenez-Flores, J. Dairy Sci. 2003, 86, 2297.
         | CrossRef | 1:CAS:528:DC%2BD3sXltlSrt7c%3D&md5=e9ce8f864b7c38024821c75e504f20bcCAS | 12906046PubMed |

[21]  G. Litwinienko, J. Therm. Anal. Calorim. 2001, 65, 639.
         | CrossRef | 1:CAS:528:DC%2BD3MXnt1yjsL4%3D&md5=b2c98b4642a37a013f5f7ffd9e742d1dCAS |

[22]  C. Delgado-Andrade, J. A. Rufian-Henares, F. J. Morales, J. Agric. Food Chem. 2005, 53, 7832.
         | CrossRef | 1:CAS:528:DC%2BD2MXpsl2qs74%3D&md5=e9f9c8510efa0984817ee4a80e71c7bcCAS | 16190638PubMed |

[23]  K. H. Wagner, S. Derkits, M. Herr, W. Schuh, I. Elmadfa, Food Chem. 2002, 78, 375.
         | CrossRef | 1:CAS:528:DC%2BD38XlvFOksrw%3D&md5=e16ac158e77224a2b7d5a8bf1628a207CAS |

[24]  Y. Yilmaz, R. Toledo, Food Chem. 2005, 93, 273.
         | CrossRef | 1:CAS:528:DC%2BD2MXkt1als7g%3D&md5=ff5dcabfd7e0b1f2c5a4c25c16020c31CAS |

[25]  G. C. Yen, P. P. Hsieh, J. Sci. Food Agric. 1995, 67, 415.
         | CrossRef | 1:CAS:528:DyaK2MXksV2lur0%3D&md5=29202c9bd71387552f40f2888a67c3b9CAS |

[26]  M. K. Thomsen, J. C. Knudsen, J. Risbo, L. H. Skibsted, Milchwissenschaft 2003, 58, 406.

[27]  G. P. Rizzi, Food Rev. Int. 2003, 19, 375.
         | CrossRef | 1:CAS:528:DC%2BD3sXotlSjurw%3D&md5=6f519e300ae4f5db1acda56862611e62CAS |

[28]  H. Stapelfeldt, B. R. Nielsen, L. H. Skibsted, Milchwissenschaft 1997, 52, 682.
         | 1:CAS:528:DyaK1cXhsVSqtw%3D%3D&md5=f16b26a9debc13e17ffd15c2b53f8310CAS |

[29]  M. K. Thomsen, D. Kristensen, L. H. Skibsted, J. Am. Oil Chem. Soc. 2000, 77, 725.
         | CrossRef | 1:CAS:528:DC%2BD3cXltlGksLs%3D&md5=5b3ae27f1ca9cb2b7b26755c1084e5f2CAS |

[30]  T. Hofmann, W. Bors, K. Stettmaier, J. Agric. Food Chem. 1999, 47, 391.
         | CrossRef | 1:CAS:528:DyaK1MXkvFymtQ%3D%3D&md5=18040418826b910984bb37bae9268a6aCAS | 10563905PubMed |

[31]  K. Ikeda, T. Higashi, H. Sano, Y. Jinnouchi, M. Yoshida, T. Araki, S. Ueda, S. Horiuchi, Biochemistry 1996, 35, 8075.
         | CrossRef | 1:CAS:528:DyaK28XjtF2jt7w%3D&md5=dc2afc488662db84adaaac81287c5461CAS | 8672512PubMed |

[32]  P. Papanastasiou, L. Grass, H. Rodela, A. Patrikarea, D. Oreopoulos, E. P. Diamandis, Kidney Int. 1994, 46, 216.
         | CrossRef | 1:STN:280:DyaK2M%2FhvFCguw%3D%3D&md5=d3031d1c1239b0703fee472b16307d1eCAS | 7933840PubMed |

[33]  S. Jongberg, M. Rasmussen, L. H. Skibsted, K. Olsen, Aust. J. Chem. 2012, 65, 1620.
         | CrossRef | 1:CAS:528:DC%2BC38XhvVWgs7%2FE&md5=3dda48ad51b8898e517b774f099c9c5eCAS |

[34]  F. J. Hidalgo, F. Nogales, R. Zamora, J. Food Sci. 2005, 70, c387.
         | CrossRef | 1:CAS:528:DC%2BD2MXosVenu7g%3D&md5=90a9fb142760b89215f5fac3bbaabcaaCAS |

[35]  H. Stapelfeldt, G. Mortensen, L. H. Skibsted, Milchwissenschaft 1997, 52, 266.
         | 1:CAS:528:DyaK2sXjs12nurY%3D&md5=ed5509bc12352ee5724d01cfbf0f3c92CAS |

[36]  S. Reddy, J. Bichler, K. J. Wellsknecht, S. R. Thorpe, J. W. Baynes, Biochemistry 1995, 34, 10872.
         | CrossRef | 1:CAS:528:DyaK2MXnsVKrtbY%3D&md5=c94ace491a084e0745971aaf853dd51fCAS | 7662668PubMed |

[37]  B. R. Nielsen, H. Stapelfeldt, L. H. Skibsted, Int. Dairy J. 1997, 7, 589.
         | CrossRef | 1:CAS:528:DyaK1cXit1yrt7Y%3D&md5=d52adc93ad64bd5b6b9f086b0dc453efCAS |

[38]  F. J. Morales, M. A. J. S. van Boekel, Int. Dairy J. 1998, 8, 907.
         | CrossRef | 1:CAS:528:DyaK1MXjtVGms70%3D&md5=0ee6f329de36cb55a7d72395d4d778c0CAS |

[39]  W. M. Baisier, T. P. Labuza, J. Agric. Food Chem. 1992, 40, 707.
         | CrossRef | 1:CAS:528:DyaK38XitlCjurs%3D&md5=f2c4a2a414cee1c571e7edba7da1f7c8CAS |

[40]  H. Stapelfeldt, L. H. Skibsted, Lipids 1996, 31, 1125.
         | CrossRef | 1:CAS:528:DyaK28XntVOgtL4%3D&md5=ccf548ac9d0013413bf405aa8befe765CAS | 8934444PubMed |



Rent Article (via Deepdyve) Export Citation Cited By (6)