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Sugar Loss Attributed to Non-Enzymatic Browning Corresponds to Reduce Calories Recovered in Low-Molecular-Weight Fraction

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Sugar Loss Attributed to Non-Enzymatic Browning Corresponds to Reduce Calories Recovered in Low-Molecular-Weight Fraction ition & F tr oo u d N f S o c Liang et al., J Nutr Food Sci 2018, 8:2 l i e a n n r c DOI: 10.4172/2155-9600.1000674 e u s o J Journal of Nutrition & Food Sciences ISSN: 2155-9600 Research Article Open Access Sugar Loss Attributed to Non-Enzymatic Browning Corresponds to Reduce Calories Recovered in Low-Molecular-Weight Fraction Ningjian Liang1, Xiu-Min Chen2 and David D Kitts1* 1Food, Nutrition and Health Faculty of Land and Food Systems, University of British Columbia, Canada 2School of Food and Biological Engineering, Jiangsu University, P.R. China Abstract Health agencies state that total dietary energy intake should not exceed a maximal of 25% of calories derived from added sugars. Bakery products are major food sources that contribute to the added sugars intake; however potential sugars losses due to Maillard reaction and caramelization, occur at typical baking temperatures. In this study we employed markers associated with non-enzymatic browning, that corresponded to loss of free sugars, generation of α-dicarbonyl compounds with changes in caloric content of digestible constituents in sugar-amino acid model and cake formulations. Sugars losses in simple model systems that reached 100 percent after 40 min baking at baking temperatures of 150°C and 180°C corresponded to reduced calorie content, in fractions with a MW<3000 (p<0.05). In comparison, less gross energy calories from sucrose were lost after a similar heat treatment in sucrose- amino acid mixtures. Model cakes baked at 150°C and 180°C, respectively followed this trend with invert sugar, having greater losses losses (p<0.01) than cakes containing sucrose. We conclude that thermal temperatures typical of baking that result in non-enzymatic browning reactions, reduce both the total sugars and corresponding calories due to conversation to non-bioavailable high molecular weight browning products. Keywords: Added sugars; Non-enzymatic browning; Calories sugars, e.g. glucose and fructose react with amino acids when heated and thus participate in non-enzymatic Maillard browning reactions. These Introduction reactions generate components important for the taste, aroma, texture Carbohydrates are important nutrients in the human diet that and appearance qualities of baked goods. The reactions also occur at contribute to energy metabolism, but there is relatively less recognition the cost of losses of bioavailability of both reducing sugars and some that sugars also provide many functional properties in foods that are vital amino acids. Baking times and temperatures are similarly important for preservation and organoleptic appeal; central to ensure food quality for caramelization of non-reducing (sucrose) and reducing sugars to [1]. The term sugars refer to monosaccharides (e.g. glucose, fructose produce brown color polymers such as caramelans, caramelens, and and galactose) and disaccharides (sucrose, lactose, maltose). Sugar, on caramelins, as well as volatile chemicals which produce characteristic the hand refers specifically to sucrose (99.8%), derived from sugar cane caramel flavor. Previous studies have demonstrated that beneficial or sugar beets. Added sugar is defined as those sugars, sweeteners and properties, such as antioxidant capacity of browning products and syrups that are eaten as such, or used as ingredients in processed and generation of reactive α-dicarbonyl compounds parallel a reduction of prepared foods [2,3]. A diet high in added sugars has been linked to a free sugars in simple sugars-amino acid models heated at temperatures variety of health problems, including obesity [4], cardiovascular disease commonly used for baking [13,14]. In this study, we measured a number [5] and type 2 diabetes [6]. Despite the causal relationship reported of chemical indices associated with the formation of non-enzymatic between total and added sugars intake and a variety of chronic diseases, browning products in a model bakery product (e.g. cake formulation) there exists some uncertainties as to the accuracy of these conclusions using invert sugar as the added sugars compared to cakes with sucrose [7,8]. Research prioritization for studies that link dietary sugars with as the added sugar. We relate, our findings on markers of browning with potentially related health outcomes continues to be an important area changes in caloric density of the recovered available digestible energy of investigation [9]. remaining in the heated product. Health agencies state that total dietary energy should not exceed 25% Materials and Methods of calories that are derived from added sugars. Recent estimates are that Materials added sugars average 11%-13% of total energy intake in the Canadian diet [10]. The content of sugars in foods and related calories that appear Glucose (>99.5%), fructose (>99%), sucrose (>99%); lysine, glycine on nutrition food labels are often derived from the summation of recipe glyoxal (40% in water), methylglyoxal (40% in water), 3,4-hexanedione ingredients rather than from actual measurements after processing [11]. Heating is commonly used in many food processing and preparation systems and chemical reactions result with added or naturally *Corresponding author: David D. Kitts, Food, Nutrition and Health Faculty of Land containing sugars transformed to non-enzymatic browning products and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, BC, by way of the Maillard reaction or caramelization. These reactions are V6T 1Z4, Canada, Tel: 6048225560; E-mail: [email protected] potentially relevant in accurately reporting both the amount of sugar, Received February 13, 2018; Accepted March 03, 2018; Published March 20, 2018 and related calories which remain available for metabolism. Citation: Liang N, Chen XM, Kitts DD (2018) Sugar Loss Attributed to Non-Enzymatic Browning Corresponds to Reduce Calories Recovered in Low-Molecular-Weight Bakery products are a major source of added sugars. Table sugar Fraction. J Nutr Food Sci 8: 674. doi: 10.4172/2155-9600.1000674 (sucrose) and invert sugars (glucose and fructose in equal proportions) Copyright: © 2018 Liang N, et al. This is an open-access article distributed under are commonly used in bakery products. Inverted sugars have a lower the terms of the Creative Commons Attribution License, which permits unrestricted tendency to crystallize compared to sucrose and therefore is used in use, distribution, and reproduction in any medium, provided the original author and food industry to minimize crystallization [12]. However, these reducing source are credited. J Nutr Food Sci, an open access journal ISSN: 2155-9600 Volume 8 • Issue 2 • 1000674 Citation: Liang N, Chen XM, Kitts DD (2018) Sugar Loss Attributed to Non-Enzymatic Browning Corresponds to Reduce Calories Recovered in Low- Molecular-Weight Fraction. J Nutr Food Sci 8: 674. doi: 10.4172/2155-9600.1000674 Page 2 of 6 (>95%), 2,3-diaminonaphthalene, Trolox, pepsin, trypsin and content in cake samples was analyzed by HPLC after performing sample chymotrypsin were all purchased from Sigma-Aldrich (St. Louis, clean-up. Briefly, water was added to 5 g of ground cake powder and 1 g MO, USA). Glucosone (>98%) and 3-deoxyglucosone (>75%) were of ribose, as the internal standard, was added to form a mixture having purchased from Toronto Research Chemicals (Ontario, Canada). a total volume of 33.3 ml. The mixture was vortexed, centrifuged at Ultrapure water was obtained by using a Serial Mili-Q system form 1600´ g for 10 min and the supernatant collected; this extraction was Milipore. Other chemicals were all analytical grade unless stated repeated two more times (2×33.3 mL) with water. A 10 mL aliquot otherwise. was recovered from the pooled supernatant and fractionated by size exclusion using a 3000 Molecular Weight Cut Off regenerated cellulose Preparation of sugar-amino acid baking models membrane (Millipore Corporation, Billerica, MA, USA). The portion An equal-molar glucose, fructose, sucrose and amino acid (lysine with <3000 MW was collected and prepared for solid phase extraction. and glycine) mixture was baked in an oven (IVP 8580, Inglis® Home SuperlcleanTM LC-18 SPE tube (Suplelco Analytical, Bellefonte, PA, Appliances, ON, Canada) at temperatures of 150°C and 180°C, USA), first conditioned with 2 ml of acetonitrile and then 2 ml of water. respectively, as reported previously [13,14]. Samples were then free- The sample was passed through the cartridge tube and collected for dried and ground into powder using a mortar and pestle and stored sugar analysis using the HPLC conditions described above. at 4°C for further analysis. Each model consisted of three batches and Preparation of α-dicarbonyl derivatives subsamples were taken for analysis of sugar loss and gross energy in triplicate. α-dicarbonyl compounds recovered from sugar-amino acid models and baking models were first derivatized with 2,3-diaminonaphthalene Preparation of model cakes (DAN) as described previously [16]. Briefly, 1 mL of 10 mg/mL Two model cakes were made in this study. The formulation of lyophilized sample mixtures, or varying concentrations of standards model cake A was: 80.0 g invert sugar, 90.0 wheat flour, 1.5 g baking glyoxal (GO), methylglyoxal (MGO), glucosone and 3-deoxylgucosone soda, 50.0 g egg, 40 mL sunflower oil and 30 mL of water. The (3-DG) dissolved in 10 mmol/L phosphate buffer (pH 7.4) were formulation of model cake B was the same as model cake A, except incubated with DAN (50 µL; 2 mg/mL) in the presence of 25 µL of that 80.0 g of invert sugar was used to replace the 80 g sucrose. The 0.001% 3,4-hexanedione at 4°C for 24 h. HD was used as an internal ingredients were thoroughly mixed, and the dough was divided into standard. three batches prepared in a Muffin Pan (4 cm internal diameter and The extraction procedures used for α-dicarbonyl recovery in cakes 3 cm height) to give 40 g of dough per mug.
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