Zhou Pengcheng, Dong Shiyuan, Zeng Mingyong
College of Food Science and Engineering, Ocean University of China, Qingdao, China.
Front Nutr. 2022 Apr 15;9:883789. doi: 10.3389/fnut.2022.883789. eCollection 2022.
Advanced glycation end products (AGEs) are important endogenous hazardous substances produced during the thermal processing of foods, which have attracted much attention due to the potential health risks. The current research first investigated the effect of different thermal processing methods (steaming, boiling, sous vide (SV), and sterilizing) on the formation of two typical markers of AGEs, including -carboxymethyl-lysine (CML) and -carboxyethyl-lysine (CEL), in Pacific oyster (). The compositions, lipid oxidation, di-carbonyl compounds, and AGEs in 12 kinds of processed oysters were detected, and the Index values (total -score) were calculated. The SV treatment at 70°C caused higher processing yield and lower CEL level while sterilizing in oil at 121°C greatly resulted in the formation of CML. The Index value of SV-treated oysters was much lower than steamed, boiled, and sterilized ones. Correlation analysis showed that the CML and CEL levels were positively correlated with fat content, a and b value ( < 0.05), and negatively correlated with moisture content and L value ( < 0.05). Besides, thiobarbituric acid reactive substances had a negative correlation with CML ( = -0.63, < 0.05) while no significant correlation with CEL ( > 0.05), suggesting that lipid oxidation had a greater effect on the formation of CML but less on the formation of CEL. In summary, SV treatment at 70°C within 15 min was a recommended thermal processing method to reduce the formation of AGEs in oysters.
晚期糖基化终末产物（AGEs）是食品热加工过程中产生的重要内源性有害物质，因其潜在的健康风险而备受关注。当前研究首次考察了不同热加工方法（蒸、煮、真空低温烹饪（SV）和杀菌）对太平洋牡蛎中两种典型AGEs标志物——羧甲基赖氨酸（CML）和羧乙基赖氨酸（CEL）形成的影响。检测了12种加工后牡蛎的成分、脂质氧化、二羰基化合物和AGEs，并计算了指数值（总分）。70°C的SV处理导致较高的加工产率和较低的CEL水平，而121°C的油浴杀菌则极大地促进了CML的形成。SV处理的牡蛎的指数值远低于蒸、煮和杀菌处理的牡蛎。相关性分析表明，CML和CEL水平与脂肪含量、a和b值呈正相关（P<0.05），与水分含量和L值呈负相关（P<0.05）。此外，硫代巴比妥酸反应性物质与CML呈负相关（r = -0.63，P<0.05），而与CEL无显著相关性（P>0.05），这表明脂质氧化对CML形成的影响较大，而对CEL形成的影响较小。总之，70°C下15分钟的SV处理是一种推荐的热加工方法，可减少牡蛎中AGEs的形成。
