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This study investigated the formation of harmful Maillard reaction products (MRPs), particularly advanced glycation end products (AGEs) and 1,2-dicarbonyl compounds, in fried shiitake mushroom crisps prepared from ten types of Lentinula edodes , in relation to their inherent chemical components. Analyzed harmful MRPs included 1,2-dicarbonyls (3-deoxyglucosone/3-DG, glyoxal/GO, methylglyoxal/MGO, diacetyl/DA), hydroxymethylfurfural/HMF, and AGEs (carboxymethyllysine/CML, carboxyethyllysine/CEL, methylglyoxal-derived hydroimidazolone1/MG-H1). Results revealed the positive effect of glucose, 3-DG, Asp, Arg, and Lys on the HMF levels. Conversely, ergothioneine negatively correlated with 3-DG, DA, MGO, CML, and CEL; vanillic acid and caffeic acid were inversely related to GO and MG-H1, respectively. Additionally, Ser positively correlated with CML, while CEL had significant negative correlations with Asp, Gly, and total free amino acid. Overall, there was a complex relationship between the chemical components and harmful MRPs in fried shiitake crisps, with ergothioneine, caffeic acid, and vanillic acid showing potential inhibitors of AGEs and 1,2-dicarbonyls generation. • The correlation between MRPs and specific chemical components was established. • Ergothioneine is inversely related to CML, CEL, 3-DG, MGO, and DA. • Caffeic acid is negatively associated with methylglyoxal-derived hydroimidazolone1. • HMF is positively correlated with glucose, 3-DG, Asp, Arg, and Lys.
Li et al. (Wed,) studied this question.