Parallel generation of extra advanced glycation end-products during co-digestion of whey proteins and α-dicarbonyls in a simulated gastrointestinal model-Reference-Cited by-同舟云学术

Parallel generation of extra advanced glycation end-products during co-digestion of whey proteins and α-dicarbonyls in a simulated gastrointestinal model

Published:2023 Issue:11 Volume:14 Page:5342-5354
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zhang Qiaozhi¹^ORCID,Jiang Yuhao¹,Li Huatao¹^ORCID,Gao Zhongshan²^ORCID,Yu Gang¹,Xie Hujun¹^ORCID,Wang Yanbo¹,Fu Linglin¹^ORCID

Affiliation:

1. School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, P. R. China

2. Allergy Research Center, Zhejiang University, Hangzhou, 310018, China

Abstract

Advanced glycation end-products (AGEs) are additionally formed during co-digestion of whey proteins and α-dicarbonyls, i.e., methylglyoxal and glyoxal, in a simulated gastrointestinal model, which constitutes another source of dietary AGEs.

Funder

Natural Science Foundation of Zhejiang Province

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/2023/FO/D2FO03000D

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