Inhibition of advanced glycation endproducts in cooked beef patties by cereal bran addition

- AGEs levels (CML) in beef patties with added cereal bran were evaluated.
- RY, ST and TH bran addition to beef patties significantly decreased CML formation.
- RY and ST bran exhibited higher phenolic and radical scavenging properties.
- Major factors which inhibited CML were WHC and DPPH scavenging activity of bran.

Advanced glycation endproducts (AGEs) are formed in cooked meat products via Maillard reactions, which are seen as a contributor to chronic diseases such as diabetes and heart diseases. A number of reports have shown that natural antioxidants such as phenolic acids in grains, herbs, and spices can inhibit their formation. The objective of the study was to determine the inhibitory effects of selected wheat (Jagger, JA), triticale (Spring Triticale, ST; Thundercale, TH), and Rye (RY) bran on AGEs levels in cooked beef patties, as measured by Nε-carboxymethyl lysine (CML) contents. The CML was detected in all the cooked samples, whereas the patties to which RY (42.0% inhibition), ST (27.5% inhibition), and TH (21.4% inhibition) brans were added significantly decreased CML formation. RY and ST, were more abundant in total phenolics content (TPC) and exhibit higher properties as free radical scavengers. Using Pearson's correlation and multiple linear regression analysis, the inhibition of CML in patties was correlated to the water-holding activity (WHC) of the samples, and the radical scavenging activity of the brans as measured by the 2,2-diphenylpicrylhydrazyl (DPPH) assay. These results suggest that addition of bran may be a potential method of decreasing the formation of AGE in cooked patties.