Recent Trends in Advanced Glycation End Products in Foods: Formation, Toxicity, and Innovative Strategies for Extraction, Detection, and Inhibition
Advanced glycation end products (AGEs) are produced in foods during their thermal treatment through routes like the Maillard reaction. They have been linked to various health issues such as diabetes, neurodegenerative disorders, and cardiovascular diseases. There are multiple pathways through which...
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| Format: | Article |
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MDPI AG
2024-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/24/4045 |
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| author | Shubham Singh Patel Aarti Bains Minaxi Sharma Ankur Kumar Baskaran Stephen Inbaraj Prince Chawla Kandi Sridhar |
| author_facet | Shubham Singh Patel Aarti Bains Minaxi Sharma Ankur Kumar Baskaran Stephen Inbaraj Prince Chawla Kandi Sridhar |
| author_sort | Shubham Singh Patel |
| collection | DOAJ |
| description | Advanced glycation end products (AGEs) are produced in foods during their thermal treatment through routes like the Maillard reaction. They have been linked to various health issues such as diabetes, neurodegenerative disorders, and cardiovascular diseases. There are multiple pathways through which AGEs can form in foods and the body. Therefore, this review work aims to explore multiple formation pathways of AGEs to gain insights into their generation mechanisms. Furthermore, this review work has analyzed the recent trends in the detection and inhibition of AGEs in food matrices. It can be highlighted, based on the surveyed literature, that UHPLC-Orbitrap-Q-Exactive-MS and UPLC-ESI-MS/MS can produce highly sensitive results with a low limit of detection levels for AGEs in food matrices. Moreover, various works on inhibitory agents like spices, herbs, fruits, vegetables, hydrocolloids, plasma-activated water, and probiotic bacteria were assessed for their capacity to suppress the formation of AGEs in food products and simulation models. Overall, it is essential to decrease the occurrence of AGEs in food products, and future scope might include studying the interaction of macromolecular components in food products to minimize the production of AGEs without sacrificing the organoleptic qualities of processed foods. |
| format | Article |
| id | doaj-art-55d835586959433ead669320b0344071 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-55d835586959433ead669320b03440712024-12-27T14:26:20ZengMDPI AGFoods2304-81582024-12-011324404510.3390/foods13244045Recent Trends in Advanced Glycation End Products in Foods: Formation, Toxicity, and Innovative Strategies for Extraction, Detection, and InhibitionShubham Singh Patel0Aarti Bains1Minaxi Sharma2Ankur Kumar3Baskaran Stephen Inbaraj4Prince Chawla5Kandi Sridhar6Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, IndiaDepartment of Microbiology, Lovely Professional University, Phagwara 144411, Punjab, IndiaResearch Centre for Life Science and Healthcare, Nottingham Ningbo China Beacons of Excellence Research and Innovation Institute (CBI), University of Nottingham Ningbo China, Ningbo 315100, ChinaDepartment of Interdisciplinary Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat 131028, Haryana, IndiaDepartment of Food Science, Fu Jen Catholic University, New Taipei City 24205, TaiwanDepartment of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, IndiaDepartment of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, Tamil Nadu, IndiaAdvanced glycation end products (AGEs) are produced in foods during their thermal treatment through routes like the Maillard reaction. They have been linked to various health issues such as diabetes, neurodegenerative disorders, and cardiovascular diseases. There are multiple pathways through which AGEs can form in foods and the body. Therefore, this review work aims to explore multiple formation pathways of AGEs to gain insights into their generation mechanisms. Furthermore, this review work has analyzed the recent trends in the detection and inhibition of AGEs in food matrices. It can be highlighted, based on the surveyed literature, that UHPLC-Orbitrap-Q-Exactive-MS and UPLC-ESI-MS/MS can produce highly sensitive results with a low limit of detection levels for AGEs in food matrices. Moreover, various works on inhibitory agents like spices, herbs, fruits, vegetables, hydrocolloids, plasma-activated water, and probiotic bacteria were assessed for their capacity to suppress the formation of AGEs in food products and simulation models. Overall, it is essential to decrease the occurrence of AGEs in food products, and future scope might include studying the interaction of macromolecular components in food products to minimize the production of AGEs without sacrificing the organoleptic qualities of processed foods.https://www.mdpi.com/2304-8158/13/24/4045advanced glycation end productsfood safetyfood toxicitydetectioninhibitionhealth effects |
| spellingShingle | Shubham Singh Patel Aarti Bains Minaxi Sharma Ankur Kumar Baskaran Stephen Inbaraj Prince Chawla Kandi Sridhar Recent Trends in Advanced Glycation End Products in Foods: Formation, Toxicity, and Innovative Strategies for Extraction, Detection, and Inhibition Foods advanced glycation end products food safety food toxicity detection inhibition health effects |
| title | Recent Trends in Advanced Glycation End Products in Foods: Formation, Toxicity, and Innovative Strategies for Extraction, Detection, and Inhibition |
| title_full | Recent Trends in Advanced Glycation End Products in Foods: Formation, Toxicity, and Innovative Strategies for Extraction, Detection, and Inhibition |
| title_fullStr | Recent Trends in Advanced Glycation End Products in Foods: Formation, Toxicity, and Innovative Strategies for Extraction, Detection, and Inhibition |
| title_full_unstemmed | Recent Trends in Advanced Glycation End Products in Foods: Formation, Toxicity, and Innovative Strategies for Extraction, Detection, and Inhibition |
| title_short | Recent Trends in Advanced Glycation End Products in Foods: Formation, Toxicity, and Innovative Strategies for Extraction, Detection, and Inhibition |
| title_sort | recent trends in advanced glycation end products in foods formation toxicity and innovative strategies for extraction detection and inhibition |
| topic | advanced glycation end products food safety food toxicity detection inhibition health effects |
| url | https://www.mdpi.com/2304-8158/13/24/4045 |
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