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10.3390/foods10061365
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Article

Effects of Glycated Glutenin Heat-Processing Conditions on Its Digestibility and Induced Inflammation Levels in Cells

by
Yaya Wang
1,
Lu Dong
1,
Yan Zhang
1,
Junping Wang
2,
Jin Wang
1,
Wenwen Pang
1 and
Shuo Wang
1,*
1
Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
2
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
*
Author to whom correspondence should be addressed.
Foods 2021, 10(6), 1365; https://doi.org/10.3390/foods10061365
Submission received: 28 April 2021 / Revised: 6 June 2021 / Accepted: 10 June 2021 / Published: 12 June 2021
(This article belongs to the Special Issue Maillard Reaction: New Knowledge in Process Contaminants in Foods and Effects on Biological Systems)
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Abstract

Protein is one of the three major macronutrients and is essential for health. The reaction of α-dicarbonyl compounds (α-DCs) with glutenin during heat processing can modify its structure, thereby reducing its digestibility. Furthermore, advanced glycation end products (AGEs) formed by the Maillard reaction are associated with long-term diabetes-related complications. In this study, we established a heat processing reaction system for α-DCs and glutenin by simulating common food processing conditions. An in vitro digestion model was used to study the digestibility of glycated glutenin; whereupon the effects of the digestion products on macrophage inflammatory response were further investigated. It was found that reaction conditions, including temperature, treatment duration, pH, and reactant mass ratio, can significantly affect the digestibility of glycation glutenin, in which the mass ratio of reactants has the most significant influence. We demonstrated that when the mass ratio of glutenin to methylglyoxal (MGO) was 1:3, the level of inflammation induced by glycated glutenin was the highest. The mass ratio of reactants significantly affects the digestibility of glycation glutenin and the level of macrophage-induced inflammatory response. This suggests that it is possible to protect the nutritional value of protein and improve food safety by controlling the heat processing conditions of wheat products.
Keywords: glutenin; digestibility; heat-processing conditions; inflammation glutenin; digestibility; heat-processing conditions; inflammation
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MDPI and ACS Style

Wang, Y.; Dong, L.; Zhang, Y.; Wang, J.; Wang, J.; Pang, W.; Wang, S. Effects of Glycated Glutenin Heat-Processing Conditions on Its Digestibility and Induced Inflammation Levels in Cells. Foods 2021, 10, 1365. https://doi.org/10.3390/foods10061365

AMA Style

Wang Y, Dong L, Zhang Y, Wang J, Wang J, Pang W, Wang S. Effects of Glycated Glutenin Heat-Processing Conditions on Its Digestibility and Induced Inflammation Levels in Cells. Foods. 2021; 10(6):1365. https://doi.org/10.3390/foods10061365

Chicago/Turabian Style

Wang, Yaya, Lu Dong, Yan Zhang, Junping Wang, Jin Wang, Wenwen Pang, and Shuo Wang. 2021. "Effects of Glycated Glutenin Heat-Processing Conditions on Its Digestibility and Induced Inflammation Levels in Cells" Foods 10, no. 6: 1365. https://doi.org/10.3390/foods10061365

APA Style

Wang, Y., Dong, L., Zhang, Y., Wang, J., Wang, J., Pang, W., & Wang, S. (2021). Effects of Glycated Glutenin Heat-Processing Conditions on Its Digestibility and Induced Inflammation Levels in Cells. Foods, 10(6), 1365. https://doi.org/10.3390/foods10061365

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