Urine metabolome profiling reveals imprints of food heating processes after dietary intervention with differently cooked potatoes

Xiaomin Zhou; Maria M Ulaszewska; Cătălina Cuparencu; Cristian De Gobba; Natalia Vázquez-Manjarrez; Gözde Gürdeniz; Jie Chen; Fulvio Mattivi; Lars Ove Dragsted

doi:10.1021/acs.jafc.0c01136

Urine metabolome profiling reveals imprints of food heating processes after dietary intervention with differently cooked potatoes

Xiaomin Zhou, Maria M Ulaszewska, Cătălina Cuparencu, Cristian De Gobba, Natalia Vázquez-Manjarrez, Gözde Gürdeniz, Jie Chen, Fulvio Mattivi, Lars Ove Dragsted^*

^*Corresponding author for this work

Research output: Contribution to journal › Journal article › Research › peer-review

12 Citations (Scopus)

Abstract

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.

Original language	English
Journal	Journal of Agricultural and Food Chemistry
Volume	68
Issue number	22
Pages (from-to)	6122-6131
Number of pages	10
ISSN	0021-8561
DOIs	https://doi.org/10.1021/acs.jafc.0c01136
Publication status	Published - 2020

Keywords

Faculty of Science
Metabolomics
Heat-treated potato products
Biomarkers
Maillard reaction

Access to Document

10.1021/acs.jafc.0c01136

Cite this

Zhou, X., Ulaszewska, M. M., Cuparencu, C., De Gobba, C., Vázquez-Manjarrez, N., Gürdeniz, G., Chen, J., Mattivi, F., & Dragsted, L. O. (2020). Urine metabolome profiling reveals imprints of food heating processes after dietary intervention with differently cooked potatoes. Journal of Agricultural and Food Chemistry, 68(22), 6122-6131. https://doi.org/10.1021/acs.jafc.0c01136

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

Zhou, X, Ulaszewska, MM, Cuparencu, C , De Gobba, C, Vázquez-Manjarrez, N, Gürdeniz, G, Chen, J, Mattivi, F & Dragsted, LO 2020, 'Urine metabolome profiling reveals imprints of food heating processes after dietary intervention with differently cooked potatoes', Journal of Agricultural and Food Chemistry, vol. 68, no. 22, pp. 6122-6131. https://doi.org/10.1021/acs.jafc.0c01136

Zhou, Xiaomin ; Ulaszewska, Maria M ; Cuparencu, Cătălina ; De Gobba, Cristian ; Vázquez-Manjarrez, Natalia ; Gürdeniz, Gözde ; Chen, Jie ; Mattivi, Fulvio ; Dragsted, Lars Ove. / Urine metabolome profiling reveals imprints of food heating processes after dietary intervention with differently cooked potatoes. In: Journal of Agricultural and Food Chemistry. 2020 ; Vol. 68, No. 22. pp. 6122-6131.

@article{059912b3c7f94afa91ec604ce7db0cf8,

title = "Urine metabolome profiling reveals imprints of food heating processes after dietary intervention with differently cooked potatoes",

abstract = "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.",

keywords = "Faculty of Science, Metabolomics, Heat-treated potato products, Biomarkers, Maillard reaction",

author = "Xiaomin Zhou and Ulaszewska, {Maria M} and C{\u a}t{\u a}lina Cuparencu and {De Gobba}, Cristian and Natalia V{\'a}zquez-Manjarrez and G{\"o}zde G{\"u}rdeniz and Jie Chen and Fulvio Mattivi and Dragsted, {Lars Ove}",

note = "CURIS 2020 NEXS 137",

year = "2020",

doi = "10.1021/acs.jafc.0c01136",

language = "English",

volume = "68",

pages = "6122--6131",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

number = "22",

}

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 -