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.
Highlights
Given that the above research results show that the mass ratio of reactants has the greatest impact on glycated protein digestibility, we further studied the influence of MGO and glutenin mass ratio on the inflammation marker levels induced by glycated protein digestion products
The present study has found that the digestibility of glycated glutenin was greatly impacted by the temperature, treatment duration, pH, and mass ratio of the reactants, wherein the mass ratio of the reactants has the greatest impact
Different combinations of temperature and treatment duration significantly influence the digestibility of glycated glutenin
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Wheat is the main food in the human diet and an important source of high-quality plant protein. As an important protein in wheat, possesses high nutritional quality and bioavailability. Heat processing is the main method for wheat products. The nutrient composition in flour will undergo complex changes
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