Assessment of the correlations among 1,2-dicarbonyl compounds, advanced glycation end products, and raw material chemical components of fried shiitake mushroom (Lentinula edodes) crisps

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 <i>Lentinula edodes</i>, 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.