Investigation of the methylglyoxal scavenging kinetics of different food matrices under simulated intestinal conditions


EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2020 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume:
  • Publication Date: 2020
  • Doi Number: 10.1007/s00217-020-03589-7
  • Journal Indexes: Science Citation Index Expanded, Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Veterinary Science Database
  • Keywords: Methylglyoxal scavenging, Simulated digestion, Food groups, Arginine, Creatine, Thiols, Flavonoids, ALPHA-DICARBONYL COMPOUNDS, IN-VITRO DIGESTION, GLYCATION END-PRODUCTS, PHYSIOLOGICAL CONDITIONS, MECHANISM, PROTEINS


This study aimed to evaluate the potential roles of different foods to scavenge exogenous dicarbonyl compounds under simulated gastrointestinal conditions. Four food groups having different arginine, creatine, thiol, and flavonoid contents were subjected to simulated gastric and intestinal conditions together with methylglyoxal. In comparison to control, foods from group 1 (chicken, beef and egg), group 2 (walnut, hazelnut, and kidney bean) and group 3 (broccoli, onion, garlic, and cauliflower) caused a significant (p < 0.05) decrease in the concentration of methylglyoxal under gastric conditions. Egg was found as the most efficient methylglyoxal scavenger food under gastric conditions. Changes in the concentration of methylglyoxal were monitored kinetically during the intestinal phase. All foods caused significant (p < 0.05) decreases in the concentration of methylglyoxal under intestinal conditions. Chicken, beef, and broccoli were found to scavenge more than 80% of methylglyoxal during 2 h of intestinal digestion. The reaction of methylglyoxal with scavenging compounds in foods was evaluated using an irreversible bimolecular reaction model. Reaction rate constants and initial reaction rates were calculated for each food. The highest reaction rate constant was estimated as 26.6 +/- 1.38 L/mol min for egg, while the highest initial reaction rate was 3.6 +/- 0.42 mM/min for chicken. Foods were ranked according to their methylglyoxal scavenging rates under intestinal conditions and their scavenging potential was associated with their scavenging content.