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. 2023 Mar;61(1):27-38.
doi: 10.17113/ftb.61.01.23.7537.

Formation of Maillard Reaction Products in Aged Sorghum Vinegar during Ageing and Protective Effects of Pure Vinegar Melanoidin Against CCl4-Induced Rat Hepatic Damage

Xiaomin Tang  1 , Xiaoyu Yin  1 , Majida Al-Wraikat  1 , Yaqiong Zhang  1 , Saiping Zhou  1 , Yingxue Tang  1 , Yanyan Zhang  2 , Junfeng Fan  1
Affiliations

Formation of Maillard Reaction Products in Aged Sorghum Vinegar during Ageing and Protective Effects of Pure Vinegar Melanoidin Against CCl4-Induced Rat Hepatic Damage

Xiaomin Tang et al. Food Technol Biotechnol. 2023 Mar.

Abstract

Research background: The processing method generally affects the toxicity and biological activity of aged sorghum vinegar. This study investigates the changes in the intermediate Maillard reaction products of sorghum vinegar during ageing and the in vivo hepatoprotective effects of pure melanoidin obtained from it.

Experimental approach: High-performance liquid chromatography (HPLC) and fluorescence spectrophotometry were utilized to quantify intermediate Maillard reaction products. The CCl4-induced liver damage in rats was used to evaluate the protective role of pure melanoidin in rat liver.

Results and conclusions: Compared with the initial concentration, the 18-month ageing process caused a 1.2- to 3.3-fold increase in the concentrations of intermediate Maillard reaction products, i.e. 5-hydroxymethylfurfural (HMF), 5-methylfurfural (MF), methyglyoxal (MGO), glyoxal (GO) and advanced glycation end products (AGEs). The concentrations of HMF in the aged sorghum vinegar were 6.1-fold higher than the 450 μM limit standard for honey, implying the need for shortening the ageing of the vinegar in practice for safety concerns. Pure melanoidin (Mr>3.5 kDa) demonstrated significant protective effects against CCl4-induced rat liver damage, as evidenced by normalized serum biochemical parameters (transaminases and total bilirubin), suppressing hepatic lipid peroxidation and reactive oxygen species, as well as increasing glutathione amount and restoring antioxidant enzyme activities. Histopathological analysis revealed that melanoidin in vinegar reduced cell infiltration and vacuolar hepatocyte necrosis in rat liver. The findings demonstrated that a shortened ageing process should be considered in practice to ensure the safety of aged sorghum vinegar. Vinegar melanoidin is a potential alternative for the prevention of hepatic oxidative damage.

Novelty and scientific contribution: This study demonstrates that the manufacturing process had a profound influence on the generation of vinegar intermediate Maillard reaction products. In particular, it revealed the in vivo hepatoprotective effect of pure melanoidin from aged sorghum vinegar, and provides insight into the in vivo biological activity of melanoidin.

Keywords: 5-HMF; advanced glycation end products; food safety; hepatoprotective effect; oxidative damage; reactive oxygen species.

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Conflict of interest statement

CONFLICTS OF INTEREST There are no conflicts of interest to declare.

Figures

Fig. 1
Fig. 1
Analysis of 5-hydroxymethylfurfural (HMF), 5-methylfurfural (MF), methylglyoxal (MGO), glyoxal (GO) and advanced glycation end-products (AGEs) in ageing vinegar: a) representative HMF and MF peaks detected in the HPLC chromatograms of vinegar at λ=283 nm, b) representative MGO and GO peaks in the HPLC chromatograms of vinegar at λ=316 nm, c) changes in HMF concentration, d) changes in MGO and GO concentrations, e) changes in MF concentration, and f) changes in the fluorescence intensity of AGEs
Fig. 2
Fig. 2
The profile of vinegar melanoidin: a) UV/Vis spectrum and b) high-performance gel permeation chromatography. The red and blue curves represent the results of analysis with a light scattering detector and refractive index detector, respectively
Fig. 3
Fig. 3
Vinegar melanoidin spectra: a) 1H, b) 13C NMR and c) FTIR. HOD=deuteroxide
Fig. 4
Fig. 4
Effects of vinegar melanoidin (VMD) on the activities of: a) superoxide dismutase (SOD), b) glutathione peroxidase (GPx), c) catalase (CAT), and d) generation of reactive oxidative species (ROS) in the rat liver. RFU=relative fluorescence units. Index 100, 200 and 400 denotes mass fractions in mg/kg. φ(CCl4, water)=20%. The data are presented as mean value±S.D., N=8. ###p<0.05, compared with the control group, **p<0.05, compared with the group treated only with 20% CCl4
Fig. 5
Fig. 5
Photomicrographs (×40) of liver sections obtained from: a) control rats, b) rats treated with CCl4, c) rats treated with CCl4 and w(silymarin)=100 mg/kg, and d-f) rats treated with CCl4 and w(vinegar melanoidin)=100 (low), 200 (medium) and 400 mg/kg (high) respectively. Liver sections were stained with hematoxylin and eosin. 1=hepatic cell necrosis and apoptosis, 2=inflammatory cell infiltration, 3=hepatic sinus expansion and edema
Fig. S1
Fig. S1
Flowchart for the manufacturing of aged sorghum vinegar
See this image and copyright information in PMC

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