Impacts of Sugar, Lipid, and Gluten Protein on the Formation of Α-Dicarbonyls and Advanced Glycation End Products in Bread

Abstract

α-Dicarbonyls and dietary advanced glycation end products (dAGEs) are potentially harmful compounds formed from the Maillard reaction. Bakery products commonly contain high levels of α-dicarbonyls and dAGEs due to baking. Along with thermal treatment, the dough's ingredients can significantly impact the formation of α-dicarbonyls and dAGEs. Our results showed that adding sugar significantly promoted the formation of α-dicarbonyls and dAGEs in the bread, while their changes were insignificant when adding butter and olive oil. In contrast, the formation of α-dicarbonyls and dAGEs in bread decreased when the high-gluten flour was replaced with medium- and low-gluten flour. Moreover, correlation analyses revealed that the total dAGE contents of commercial bakery products positively correlated with their total sugar content and furosine. This study suggests that the sugar content shown on the nutrition facts label might be a potential indicator for easily estimating dAGEs contents in bakery products.

Keywords: Advanced glycation end products, α-dicarbonyls, bread, bakery products, Maillard reaction