Metabolic perturbations and health impact from exposure to a combination of multiple harmful Maillard reaction products on Sprague-Dawley rats-Reference-Cited by-同舟云学术

Metabolic perturbations and health impact from exposure to a combination of multiple harmful Maillard reaction products on Sprague-Dawley rats

Published:2022 Issue:10 Volume:13 Page:5515-5527
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Quan Wei¹²^ORCID,Lin Yong³,Xue Chaoyi²,Cheng Yong²,Luo Jie¹,Lou Aihua¹,Zeng Maomao²^ORCID,He Zhiyong²^ORCID,Shen Qingwu¹,Chen Jie²⁴^ORCID

Affiliation:

1. College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China

2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

3. National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, China

4. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

The metabolic perturbations and health impact of the co-accumulation of acrylamide, harmane, and Nε-(carboxymethyl)lysine was investigated via serum biochemical and histopathological examinations as well as metabolomic analysis.

Funder

Jiangnan University

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO00143H

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1. Origins and evolution of the Western diet: health implications for the 21st century

2. Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide