Assessment of bioaccesibility of precursors of advanced glycation end products in puddings under in vitro digestive system

Abstract

Advanced glycation end products (AGEs) are potentially chemical hazardous compounds. Digestive system conditions may effect AGEs formation. Despite puddings have low AGEs content, the effect of in vitro digestion on AGEs formation is unknown. This study aims to determine the formation of AGEs precursors as Glyoxal (GO) and Methylglyoxal (MGO) in puddings under in vitro digestion. For this purpose, GO and MGO levels of puddings were determined by High-Performance Liquid Chromatography. The amount of GO and MGO in samples ranged between 6.3 to 18.8 µg /100 g and 5.8 to 24.4 µg / 100g, respectively. After in vitro digestion, GO and MGO levels were increased to between 18.1 to 47.7 µg / 100g and 8.5 to 31.6 µg/100 g, respectively. Our results indicate that puddings have low AGEs precursors this may be due to bounding capability of milk proteins, water binding capacity of starch, low heat treatment and sugar type.