Evaluation of 5-hydroxymethylfurfural content in market milk products

References

• Abraham K, Gürtler R, Berg K, Heinemeyer G, Lampen A, Appel KE. 2011. Toxicology and risk assessment of 5-hydroxymethylfurfural in food. Mol Nutr Food Res. 55(5):667–678. doi:10.1002/mnfr.201000564.
   PubMed Web of Science ®Google Scholar
• Albalá-Hurtado S, Veciana-Nogués MT, Izquierdo-Pulido M, Vidal-Carou MC. 1997. Determination of free and total furfural compounds in infant milk formulas by high-performance liquid chromatography. J Agric Food Chem. 45(6):2128–2133. doi:10.1021/jf960770n.
   Web of Science ®Google Scholar
• Albalá-Hurtado S, Veciana-Nogués MT, Mariné-Font A, Vidal-Carou MC. 1998. Changes in furfural compounds during storage of infant milks. J Agric Food Chem. 46(8):2998–3003. doi:10.1021/jf980079f.
   Web of Science ®Google Scholar
• Arena S, Renzone G, D’Ambrosio C, Salzano AM, Scaloni A. 2017. Dairy products and the Maillard reaction: A promising future for extensive food characterization by integrated proteomics studies. Food Chem. 219:477–489. doi:10.1016/j.foodchem.2016.09.165.
   PubMed Web of Science ®Google Scholar
• Bakhiya N, Monien B, Frank H, Seidel A, Glatt H. 2009. Renal organic anion transporters OAT1 and OAT3 mediate the cellular accumulation of 5-sulfooxymethylfurfural, a reactive, nephrotoxic metabolite of the Maillard product 5-hydroxymethylfurfural. Biochem Pharmacol. 78(4):414–419. doi:10.1016/j.bcp.2009.04.017.
   PubMed Web of Science ®Google Scholar
• Bauer-Marinovic M, Taugner F, Florian S, Glatt H. 2012. Toxicity studies with 5-hydroxymethylfurfural and its metabolite 5-sulphooxymethylfurfural in wild-type mice and transgenic mice expressing human sulphotransferases 1A1 and 1A2. Arch Toxicol. 86(5):701–711. doi:10.1007/s00204-012-0807-5.
   PubMed Web of Science ®Google Scholar
• Berg HE 1993. Reactions of lactose during heat treatment of milk: A quantitative study [Ph.D. thesis]. The Netherlands: Wageningen Agricultural University.
   Google Scholar
• Cais-Sokolinska D, Pikul J, Dankow R. 2004. Measurement of colour parameters as an index of the hydroxymethylfurfural content in the UHT sterilised milk during its storage. Electron J Pol Agric Univ Ser Food Sci Technol. [Internet]. 07(2); accessed 2018 Feb 7. http://yadda.icm.edu.pl/yadda/element/bwmeta1.element.agro-article-578e95a2-ee82-4a72-b468-efbb16482772.
   Google Scholar
• Capuano E, Fogliano V. 2011. Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies. LWT Food Sci Technol. 44(4):793–810. doi:10.1016/j.lwt.2010.11.002.
   Web of Science ®Google Scholar
• Carulli S, Calvano CD, Palmisano F, Pischetsrieder M. 2011. MALDI-TOF MS characterization of glycation products of whey proteins in a glucose/galactose model system and lactose-free milk. J Agric Food Chem. 59(5):1793–1803. doi:10.1021/jf104131a.
   PubMed Web of Science ®Google Scholar
• Chen Z, Yan X. 2009. Simultaneous determination of melamine and 5-hydroxymethylfurfural in milk by capillary electrophoresis with diode array detection. J Agric Food Chem. 57(19):8742–8747. doi:10.1021/jf9021916.
   PubMed Web of Science ®Google Scholar
• Claeys WL, Loey AMV, Hendrickx ME. 2003. Kinetics of hydroxymethylfurfural, lactulose and furosine formation in milk with different fat content. J Dairy Res. 70(1):85–90. doi:10.1017/S0022029902005897.
   PubMed Web of Science ®Google Scholar
• Claeys WL, Van Loey AM, Hendrickx ME. 2002. Intrinsic time temperature integrators for heat treatment of milk. Trends Food Sci Technol. 13(9):293–311. doi:10.1016/S0924-2244(02)00164-4.
   Web of Science ®Google Scholar
• Contreras-Calderón J, Guerra-Hernández E, García-Villanova B, Gómez-Narváez F, Zapata-Betancur A. 2017. Effect of ingredients on non-enzymatic browning, nutritional value and furanic compounds in Spanish infant formulas. J Food Nutr Res J Food Nutr Res. 5(4):243–252.
   Google Scholar
• Czerwonka M, Opiłka J, Tokarz A. 2018. Evaluation of 5-hydroxymethylfurfural content in non-alcoholic drinks. Eur Food Res Technol. 244(1):11–18. doi:10.1007/s00217-017-2933-z.
   Web of Science ®Google Scholar
• Deeth HC, Lewis MJ. 2017. Changes during heat treatment of milk. In: Deeth HC, Lewis MJ, editors. High temp process milk milk prod. West Sussex (UK): John Wiley & Sons; p. 177–260.
   Google Scholar
• Dehn-Müller B, Müller B, Lohmann M, Erbersdobler HF. 1989. Determination of Furosine, Lysinoalanine (LAL) and 5-Hydroxymethylfurfural (HMF) as a measure of heat intensity for UHT-milk. In: Milk Proteins [Internet]. [place unknown]: Steinkopff; p. 228–232. [accessed 2018 Feb 7]. https://link.springer.com/chapter/10.1007/978-3-642-85373-9_34.
   Google Scholar
• Deng Y, Misselwitz B, Dai N, Fox M. 2015. Lactose intolerance in adults: biological mechanism and dietary management. Nutrients. 7(9):8020–8035. doi:10.3390/nu7095380.
   PubMed Web of Science ®Google Scholar
• [EFSA] European Food Safety Authority. 2005. Opinion of the scientific panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to flavouring group evaluation 13 (FGE.13); Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14 (Commission Regulation (EC) No 1565/2000 of 18. Efsa J. 3(7):215.
   Google Scholar
• [EFSA] European Food Safety Authority Panel on Dietetic Products N and A (NDA). 2014. Scientific Opinion on the essential composition of infant and follow-on formulae. Efsa J. 12(7):1–104.
   PubMedGoogle Scholar
• Ferrer E, Alegrı́a A, Courtois G, Farré R. 2000. High-performance liquid chromatographic determination of Maillard compounds in store-brand and name-brand ultra-high-temperature-treated cows’ milk. J Chromatogr A. 881(1):599–606. doi:10.1016/S0021-9673(00)00218-1.
   PubMed Web of Science ®Google Scholar
• Freeman V, Van’t Hof M, Haschke F, Group E-GS. 2000. Patterns of milk and food intake in infants from birth to age 36 months: the euro-growth study. J Pediatr Gastroenterol Nutr. 31(1):S76. doi:10.1097/00005176-200007001-00008.
   PubMedGoogle Scholar
• Glatt H, Sommer Y. 2006. Health risks of 5-hydroxymethylfurfural (HMF) and related compounds. In: Skog K, Alexander J, editors. Acrylamide hazard compound heat-treat foods. England: CRC Press; p. 328–357.
   Google Scholar
• Gökmen V, Şenyuva HZ. 2006. Improved method for the determination of hydroxymethylfurfural in baby foods using liquid chromatography−mass spectrometry. J Agric Food Chem. 54(8):2845–2849. doi:10.1021/jf053091y.
   PubMed Web of Science ®Google Scholar
• Guerra-Hernandez E, Leon Gomez C, Garcia-Villanova B, Corzo Sanchez N, Romera Gomez JM. 2002. Effect of storage on non-enzymatic browning of liquid infant milk formulae. J Sci Food Agric. 82(5):587–592. doi:10.1002/jsfa.1078.
   Web of Science ®Google Scholar
• Harju M, Kallioinen H, Tossavainen O. 2012. Lactose hydrolysis and other conversions in dairy products: technological aspects. Int Dairy J. 22(2):104–109. doi:10.1016/j.idairyj.2011.09.011.
   Web of Science ®Google Scholar
• Husøy T, Haugen M, Murkovic M, Jöbstl D, Stølen LH, Bjellaas T, Rønningborg C, Glatt H, Alexander J. 2008. Dietary exposure to 5-hydroxymethylfurfural from Norwegian food and correlations with urine metabolites of short-term exposure. Food Chem Toxicol. 46(12):3697–3702. doi:10.1016/j.fct.2008.09.048.
   PubMed Web of Science ®Google Scholar
• Kowalski S, ŁukasiewiczM. 2012. Występowanie 5-hydroksymetylo-2-furfuralu (HMF) w wybranych produktach spożywczych dostępnych na polskim rynku. Bromatol Chem Toksykol. 4(45):1239–1245.
   Google Scholar
• Kowalski S, ŁukasiewiczM, Duda-Chodak A, Zięć G. 2013. 5-Hydroxymethyl-2-Furfural (HMF) – heat-induced formation, occurrence in food and biotransformation – a review. Pol J Food Nutr Sci. 63(4):207–225. doi:10.2478/v10222-012-0082-4.
   Web of Science ®Google Scholar
• Lönnerdal B, Hernell O. 2016. An opinion on “staging” of infant formula: a developmental perspective on infant feeding. J Pediatr Gastroenterol Nutr. 62(1):9. doi:10.1097/MPG.0000000000000806.
   PubMed Web of Science ®Google Scholar
• Mattar R, de Campos Mazo DF, Carrilho FJ. 2012. Lactose intolerance: diagnosis, genetic, and clinical factors. Clin Exp Gastroenterol. 5:113–121. doi:10.2147/CEG.S32368.
   PubMedGoogle Scholar
• Monien BH, Engst W, Barknowitz G, Seidel A, Glatt H. 2012. Mutagenicity of 5-Hydroxymethylfurfural in V79 cells expressing human SULT1A1: identification and mass spectrometric quantification of DNA adducts formed. Chem Res Toxicol. 25(7):1484–1492. doi:10.1021/tx300150n.
   PubMed Web of Science ®Google Scholar
• Monien BH, Frank H, Seidel A, Glatt H. 2009. Conversion of the common food constituent 5-hydroxymethylfurfural into a mutagenic and carcinogenic sulfuric acid ester in the mouse in vivo. Chem Res Toxicol. 22(6):1123–1128. doi:10.1021/tx9000623.
   PubMed Web of Science ®Google Scholar
• Morales FJ. 2008. Hydroxymethylfurfural (HMF) and related compounds. In: Stadler RH, Lineback DR, editors. Process-Induc food toxic [Internet]. [place unknown]: John Wiley & Sons, Inc.; p. 135–174. [accessed 2018 Feb 7]. http://onlinelibrary.wiley.com/doi/10.1002/9780470430101.ch2e/summary.
   Google Scholar
• Morales FJ, Jiménez-Pérez S. 1998. Study of hydroxymethylfurfural formation from acid degradation of the Amadori product in milk-resembling systems. J Agric Food Chem. 46(10):3885–3890. doi:10.1021/jf980299t.
   Web of Science ®Google Scholar
• Morales FJ, Jiménez-Pérez S. 1999. HMF formation during heat-treatment of milk-type products as related to milkfat content. J Food Sci. 64(5):855–859. doi:10.1111/j.1365-2621.1999.tb15927.x.
   Web of Science ®Google Scholar
• Morales FJ, Jiménez-Pérez S. 2001. Hydroxymethylfurfural determination in infant milk-based formulas by micellar electrokinetic capillary chromatography. Food Chem. 72(4):525–531. doi:10.1016/S0308-8146(00)00284-3.
   Web of Science ®Google Scholar
• Morales F-J, Romero C, Jimenez-Perez S. 1996. Evaluation of heat-induced changes in Spanish commercial milk: hydroxymethylfurfural and available lysine content. Int J Food Sci Technol. 31(5):411–418. doi:10.1046/j.1365-2621.1996.00357.x.
   Web of Science ®Google Scholar
• Morales FJ, Romero C, Jiménez-Pérez S. 1997. Chromatographic determination of bound hydroxymethylfurfural as an index of milk protein glycosylation. J Agric Food Chem. 45(5):1570–1573. doi:10.1021/jf960930v.
   Web of Science ®Google Scholar
• Nijdam JJ, Langrish TAG. 2006. The effect of surface composition on the functional properties of milk powders. J Food Eng. 77(4):919–925. doi:10.1016/j.jfoodeng.2005.08.020.
   Web of Science ®Google Scholar
• Oral RA, Mortas M, Dogan M, Sarioglu K, Yazici F. 2014. New approaches to determination of HMF. Food Chem. 143:367–370. doi:10.1016/j.foodchem.2013.07.135.
   PubMed Web of Science ®Google Scholar
• Pereda J, Ferragut V, Quevedo JM, Guamis B, Trujillo AJ. 2009. Heat damage evaluation in ultra-high pressure homogenized milk. Food Hydrocoll. 23(7):1974–1979. doi:10.1016/j.foodhyd.2009.02.010.
   Web of Science ®Google Scholar
• Pereyra Gonzales AS, Naranjo GB, Leiva GE, Malec LS. 2010. Maillard reaction kinetics in milk powder: effect of water activity at mild temperatures. Int Dairy J. 20(1):40–45. doi:10.1016/j.idairyj.2009.07.007.
   Web of Science ®Google Scholar
• Rehman ZU, Saeed A, Zafar SI. 2000. Hydroxymethylfurfural as an indicator for the detection of dried powder in liquid milk. Milchwissenschaft. 55(5):256–257.
   Google Scholar
• Ritota M, Di Costanzo MG, Mattera M, Manzi P. 2017. New trends for the evaluation of heat treatments of milk. J Anal Methods Chem. 2017:1864832. doi:10.1155/2017/1864832.
   PubMed Web of Science ®Google Scholar
• Roxas M. 2008. The role of enzyme supplementation in digestive disorders. Altern Med Rev J Clin Ther. 13(4):307–314.
   PubMedGoogle Scholar
• Rufían-Henares JA, de la Cueva SP. 2008. Assessment of hydroxymethylfurfural intake in the Spanish diet. Food Addit Contam Part Chem Anal Control Expo Risk Assess. 25(11):1306–1312. doi:10.1080/02652030802163406.
   PubMed Web of Science ®Google Scholar
• Sabater C, Montilla A, Ovejero A, Prodanov M, Olano A, Corzo N. 2018. Furosine and HMF determination in prebiotic-supplemented infant formula from Spanish market. J Food Compos Anal. 66:65–73. doi:10.1016/j.jfca.2017.12.004.
   Web of Science ®Google Scholar
• Silanikove N, Leitner G, Merin U. 2015. The interrelationships between lactose intolerance and the modern dairy industry: global perspectives in evolutional and historical backgrounds. Nutrients. 7(9):7312–7331. doi:10.3390/nu7095340.
   PubMed Web of Science ®Google Scholar
• Teixidó E, Núñez O, Santos FJ, Galceran MT. 2011. 5-Hydroxymethylfurfural content in foodstuffs determined by micellar electrokinetic chromatography. Food Chem. 126(4):1902–1908. doi:10.1016/j.foodchem.2010.12.016.
   PubMed Web of Science ®Google Scholar
• Teubner W, Meinl W, Florian S, Kretzschmar M, Glatt H. 2007. Identification and localization of soluble sulfotransferases in the human gastrointestinal tract. Biochem J. 404(Pt 2):207–215. doi:10.1042/BJ20061431.
   PubMedGoogle Scholar
• Troise AD, Bandini E, De Donno R, Meijer G, Trezzi M, Fogliano V. 2016. The quality of low lactose milk is affected by the side proteolytic activity of the lactase used in the production process. Food Res Int. 89:514–525. doi:10.1016/j.foodres.2016.08.021.
   PubMed Web of Science ®Google Scholar
• Van Boekel MAJS. 1998. Effect of heating on Maillard reactions in milk. Food Chem. 62(4):403–414. doi:10.1016/S0308-8146(98)00075-2.
   Web of Science ®Google Scholar
• Walstra P. 1999. Dairy technology: principles of milk properties and processes. [place unknown]: CRC Press.
   Google Scholar
• Wen C, Shi X, Wang Z, Gao W, Jiang L, Xiao Q, Liu X, Deng F. 2016. Effects of metal ions on formation of acrylamide and 5-hydroxymethylfurfural in asparagine–glucose model system. Int J Food Sci Technol. 51(2):279–285. doi:10.1111/ijfs.12966.
   Web of Science ®Google Scholar
• Zaitsev AN, Simonian TA, Pozdniakov AL. 1975. Hygienic standards for hydroxymethylfurfural in food products. Vopr Pitan. (1):52–55.
   PubMedGoogle Scholar