Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1-Year Storage.

  title={Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1-Year Storage.},
  author={Mahesha M. Poojary and Wei Zhang and Sarah Bisgaard Olesen and Valentin Maximilian Rauh and Marianne N. Lund},
  journal={Journal of agricultural and food chemistry},
Epigallocatechin gallate (EGCG)-enriched green tea extract (GTE) was added to lactose-reduced UHT-treated milk to evaluate its role in perturbing the Maillard reaction and the formation of advanced glycation endproducts (AGEs) during 1-year storage. The UHT processing caused epimerization of EGCG into gallocatechin gallate (GCG). For milk samples with added 0.1% w/v GTE, a EGCG/GCG loss of 26% was found soon after the UHT treatment and the loss increased to 64% after the 1-year of storage. LC… Expand
2 Citations
Inhibitory mechanism of catechins against advanced glycation end products of glycated myofibrillar protein through anti-aggregation and anti-oxidation
Abstract Protein aggregation and oxidation could induce the generation of advanced glycation end products (AGEs). Nɛ-carboxymethyl lysine (CML), Nɛ-carboxyethyllysine (CEL) are two typical AGEsExpand
Reactions of plant polyphenols in foods: Impact of molecular structure
Abstract Background Plant polyphenols are widely distributed in foods and beverages, either naturally present in plant-based foods or added as plant extracts due to their multifaceted functional andExpand


Quantitation of α-dicarbonyls and advanced glycation endproducts in conventional and lactose-hydrolyzed UHT milk during one-year storage.
This work demonstrates for the first time that five of the analyzed AGEs could be selected as markers for evaluation of the extent of Maillard reaction in UHT milk and can be used to develop strategies to inhibit Maillard reactions in lactose-hydrolyzed milk. Expand
Tea polyphenol (-)-epigallocatechin-3-gallate: a new trapping agent of reactive dicarbonyl species.
It is found that (-)-epigallocatechin-3-gallate (EGCG), the major bioactive green tea polyphenol, could efficiently trap reactive dicarbonyl compounds (MGO or GO) to form mono- and di-MGOor GO adducts under physiological conditions (pH 7.4, 37 degrees C). Expand
Analysis of sugar degradation products with α-dicarbonyl structure in carbonated soft drinks by UHPLC-DAD-MS/MS.
The α-dicarbonyl profile in CSDs was recorded by ultrahigh-performance liquid chromatography with hyphenated diode array-tandem mass spectrometry after derivatization with o-phenylenediamine and was significantly higher in H FCS-sweetened CSDs compared to CSDs sweetened with HFCS and sucrose or with sucrose alone. Expand
Quercetin inhibits advanced glycation end product formation by trapping methylglyoxal and glyoxal.
Quercetin, a natural flavonol found in fruits, vegetables, leaves, and grains, could effectively inhibit the formation of AGEs in a dose-dependent manner via trapping reactive dicarbonyl compounds. Expand
Evaluation of an olive leaf extract as a natural source of antiglycative compounds.
OLE exert a broad-spectrum in vitro antiglycative activity and was highly effective for trapping reactive dicarbonyl compounds and different adducts resulting from the conjugation of methylglyoxal and hydroxytyrosol in OLE were identified. Expand
Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk.
The effect of epigallocatechin gallate enriched green tea extract (GTE) on flavor, Maillard reactions and protein modifications in lactose-hydrolyzed (LH) ultrahigh temperature (UHT) processed milkExpand
Green tea polyphenol epigallocatechin-3-gallate (EGCG) induced intermolecular cross-linking of membrane proteins.
The results indicated that EGCG was able to bind covalently to sulfhydryl groups of membrane proteins, leading to the formation of protein aggregates with intermolecular cross-linking, suggesting that a structure with a gallyl moiety is a prerequisite for a catechin to induce the aggregation of membranes proteins and to deplete membrane sulfHydryls. Expand
Phytochemical-Rich Antioxidant Extracts of Vaccinium Vitis-idaea L. Leaves Inhibit the Formation of Toxic Maillard Reaction Products in Food Models.
The results suggest that lingonberry leaves is a promising source of phytochemicals for inhibiting toxic Maillard reaction products and enriching foods with plant bioactive compounds. Expand
Mitigation of ovalbumin glycation in vitro by its treatment with green tea polyphenols
Polyphenols are known as inhibitors of glycation since they alter the pathways of the Maillard reaction by several mechanisms involving antioxidant activity, reactive dicarbonyl trapping, inhibitionExpand
Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year
Abstract Ultra-high temperature (UHT) processed lactose-reduced milk containing added green tea extract (GTE) at two concentrations (0.1% and 0.25%) was stored at 22 ± 2 °C for one year. The effectExpand