Urine metabolome profiling reveals imprints of food heating processes after dietary intervention with differently cooked potatoes
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Urine metabolome profiling reveals imprints of food heating processes after dietary intervention with differently cooked potatoes. / Zhou, Xiaomin; Ulaszewska, Maria M; Cuparencu, Cătălina; De Gobba, Cristian; Vázquez-Manjarrez, Natalia; Gürdeniz, Gözde; Chen, Jie; Mattivi, Fulvio; Dragsted, Lars Ove.
In: Journal of Agricultural and Food Chemistry, Vol. 68, No. 22, 2020, p. 6122-6131.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Urine metabolome profiling reveals imprints of food heating processes after dietary intervention with differently cooked potatoes
AU - Zhou, Xiaomin
AU - Ulaszewska, Maria M
AU - Cuparencu, Cătălina
AU - De Gobba, Cristian
AU - Vázquez-Manjarrez, Natalia
AU - Gürdeniz, Gözde
AU - Chen, Jie
AU - Mattivi, Fulvio
AU - Dragsted, Lars Ove
N1 - CURIS 2020 NEXS 137
PY - 2020
Y1 - 2020
N2 - Heat treatment is a widely used method for food processing, and the compounds formed by heat processes may serve as biomarkers of heated food intake in nutrition studies. Therefore, we aimed to characterize the differential metabolic signatures resulting from intake of different potato products and identify potential intake biomarkers. In a randomized, controlled, crossover meal study, healthy volunteers consumed boiled rice, boiled potatoes, and two deep-fried potato products, potato chips and French fries. The urine metabolome was acquired by LC-MS-based untargeted metabolomics. Twenty-two selected metabolites were found for deep-fried potatoes, two for potato intake in general, and one for boiled rice. Fourteen of the 22 selected metabolites were tentatively identified as furan-, pyrrole- and pyrazine-derived compounds indicative of Maillard reactions. With further validation, these candidate biomarkers will be important tools to investigate the influence of heated foods on human health.
AB - Heat treatment is a widely used method for food processing, and the compounds formed by heat processes may serve as biomarkers of heated food intake in nutrition studies. Therefore, we aimed to characterize the differential metabolic signatures resulting from intake of different potato products and identify potential intake biomarkers. In a randomized, controlled, crossover meal study, healthy volunteers consumed boiled rice, boiled potatoes, and two deep-fried potato products, potato chips and French fries. The urine metabolome was acquired by LC-MS-based untargeted metabolomics. Twenty-two selected metabolites were found for deep-fried potatoes, two for potato intake in general, and one for boiled rice. Fourteen of the 22 selected metabolites were tentatively identified as furan-, pyrrole- and pyrazine-derived compounds indicative of Maillard reactions. With further validation, these candidate biomarkers will be important tools to investigate the influence of heated foods on human health.
KW - Faculty of Science
KW - Metabolomics
KW - Heat-treated potato products
KW - Biomarkers
KW - Maillard reaction
U2 - 10.1021/acs.jafc.0c01136
DO - 10.1021/acs.jafc.0c01136
M3 - Journal article
C2 - 32338001
VL - 68
SP - 6122
EP - 6131
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 22
ER -
ID: 240988782