Investigation of <i>in vitro</i> formation of advanced lipoxidation end products and advanced glycation end products precursors in high-fat processed meat products

DUMAN, Erman; KURBAN, Hatice

doi:10.1590/fst.110921

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.110921 copy

Investigation of in vitro formation of advanced lipoxidation end products and advanced glycation end products precursors in high-fat processed meat products

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The precursors glyoxal (GO) and methylglyoxal (MGO) of advanced glycation end products (AGEs) or advanced lipoxidation end products (ALEs) occur exogenously and endogenously. These α-dicarbonyl compounds, GO and MGO, can be formed from Maillard reactions during food processing as well as protein and lipid peroxidation. The purpose of the present study was to determine and evaluate the in vitro formation of AGEs and ALEs precursors, GO and MGO, in high-fat processed meat products. Before digestion, GO and MGO amounts in the samples ranged between 59.0 and 81.0 µg/100 g and between 11.7 and 47.0 µg/100 g, respectively. After in vitro digestion, GO and MGO formation ranged between 147.0 and 514.1% and 156.0 and 6912.3%, respectively. It is believed that prooxidant components, such as oxygen, enzymes, or heme-proteins, in the gastrointestinal tract promote lipid oxidation; therefore, GO and MGO can be formed. A higher rate of MGO increase was observed in starch containing meatball (chicken) and nugget samples in the gastrointestinal tract. It is thought that the carbohydrates in the meat samples may have contributed to the amount of GO and MGO formed. Thus, reducing fat and starch may produce low levels of GO and MGO formation in the foods during processing or digestion.

Keywords:
meat; fat; glyoxal; methylglyoxal; in vitro

Sample No	Product Name	Salt (g/100 g)	Fat Content (g/100 g)	Starch Content (g/100 g)
1	Döner, meat, roasted, unpacked	1.2 ± 0.2	25.8 ± 0.6	0
2	Döner, meat, roasted, unpacked	1.7 ± 0.3	23.8 ± 0.6	0
3	Döner, meat, roasted, unpacked	1.3 ± 0.1	25.6 ± 1.0	0
4	meatball, chicken, precooked	1.4 ± 0.2	17.7 ± 0.8	4.9 ± 0.3
5	meatball, chicken, precooked	1.3 ± 0.1	18.2 ± 0.6	5.0 ± 0.1
6	meatball, chicken, precooked	1.7 ± 0.2	13.7 ± 0.8	9.2 ± 0.7
7	Nuggets, chicken, precooked	1.5 ± 0.2	20.4 ± 0.8	24.1 ± 0.5
8	Nuggets, chicken, precooked	1.9 ± 0.1	15.3 ± 1.3	16.0 ± 1.8
9	Nuggets, chicken, precooked	1.8 ± 0.2	15.2 ± 0.6	23.4 ± 0.9
10	Kavurma, meat,roasted	2.0 ± 0.3	30.5 ± 0.6	0
11	Kavurma, meat,roasted	1.8 ± 0.3	29.5 ± 0.6	0
12	Kavurma, meat,roasted	2.8 ± 0.3	29.4 ± 0.8	0
13	Pastırma, air-dried, cured, pressed beef cut	4.8 ± 0.4	8.7 ± 0.6	0
14	Pastırma, air-dried, cured, pressed beef cut	4.6 ± 0.2	6.0 ± 0.9	0
15	Pastırma, air-dried, cured, pressed beef cut	4.4 ± 0.2	7.3 ± 1.0	0

Sample No.	Product	Initial Value	After Digestion	Initial Value	After Digestion	Formation %
Sample No.	Product	GO (µg/100 g)	GO (µg/100 g)	MGO (µg/100 g)	MGO (µg/100 g)	GO	MGO
1	Döner, meat, roasted, unpacked	81.0 ± 3.6 ^a	232.0 ± 6.0 ^b	11.7 ± 1.2 ^a	84.7 ± 4.0 ^b	286.4	725.7
2	Döner, meat, roasted, unpacked	74.7 ± 2.5 ^a	282.7 ± 6.4 ^b	26.0 ± 1.0 ^a	113.7 ±6.7 ^b	378.6	437.2
3	Döner, meat, roasted, unpacked	78.0 ± 3.6 ^a	162.3 ± 4.0 ^b	24.7 ± 1.5	256.7 ± 7.2 ^b	208.1	1040.5
4	meatball, chicken, precooked	74.0 ± 2.6 ^a	290.7 ± 5.9 ^b	19.0 ± 1.0 ^a	1313.3 ± 37.3 ^b	392.8	6912.3
5	meatball, chicken, precooked	63.7 ± 3.2 ^a	313.7 ± 5.7 ^b	47.0 ± 2.6 ^a	337.7 ± 9.6 ^b	492.7	718.4
6	meatball, chicken, precooked	59.0 ± 2.6 ^a	303.3 ± 6.1 ^b	31.0 ± 2.0 ^a	1853.7 ± 49.7 ^b	514.1	5979.6
7	Nuggets, chicken, precooked	69.3 ± 4.0 ^a	210.3 ± 5.0 ^b	36.3 ± 2.3 ^a	134.3 ± 7.1 ^b	303.4	369.7
8	Nuggets, chicken, precooked	74.0 ± 3.6 ^a	154.3 ± 6.7 ^b	23.7 ± 1.5 ^a	277.3 ± 10.1 ^b	208.6	1171.8
9	Nuggets, chicken, precooked	80.7 ± 3.1 ^a	191.0 ± 6.1 ^b	31.7 ± 5.7 ^a	149.0 ± 4.0 ^b	236.8	470.5
10	Kavurma, meat, roasted	71.3 ± 4.2 ^a	292.3 ± 5.9 ^b	27.7 ± 2.1 ^a	71.0 ± 4.0 ^b	409.8	256.6
11	Kavurma, meat, roasted	66.0 ± 3.6 ^a	291.7 ± 7.6 ^b	30.3 ± 1.5 ^a	92.0 ± 3.6 ^b	441.9	303.3
12	Kavurma, meat, roasted	76.3 ± 4.2 ^a	181.0 ± 7.2 ^b	27.0 ± 1.0 ^a	85.0 ± 4.6 ^b	237.1	314.8
13	Pastırma, air-dried, cured, pressed beef cut	68.3 ± 3.5 ^a	223.0 ± 5.3 ^b	23.0 ± 2.0 ^a	80.3 ± 5.0 ^b	326.3	349.3
14	Pastırma, air-dried, cured, pressed beef cut	88.3 ± 3.6 ^a	261.7 ± 7.8 ^b	30.7 ± 2.1 ^a	59.0 ± 3.6.0 ^b	296.2	192.4
15	Pastırma, air-dried, cured, pressed beef cut	66.0 ± 3.6 ^a	97.0 ± 5.6 ^b	36.3 ± 2.1 ^a	56.7 ± 2.3 ^b	147.0	156.0

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[1] *Corresponding author: eduman@aku.edu.tr