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Production of seafood flavour formulations from enzymatic hydrolysates of fish by-products (2016)
Journal Article
Ames, J., Peinado, I., Koutsidis, G., & Ames, J. (2016). Production of seafood flavour formulations from enzymatic hydrolysates of fish by-products. LWT - Food Science and Technology, 66, 444-452. https://doi.org/10.1016/j.lwt.2015.09.025

© 2015 Published by Elsevier Ltd. Amino acid-rich extracts derived from fish by-products were utilised to generate flavour model systems with added glucose and/or fish oil. Combination of endo and exo peptidases resulted in the most marked increased... Read More about Production of seafood flavour formulations from enzymatic hydrolysates of fish by-products.

Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds (2014)
Journal Article
Ames, J. M., Peinado, I., Girón, J., Koutsidis, G., & Ames, J. (2014). Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds. Food Research International, 66, 36-44. https://doi.org/10.1016/j.foodres.2014.08.035

© 2014. The chemical and volatile composition as well as sensory profile of five brown edible seaweeds collected in the United Kingdom, was evaluated. The ash content was 190-280. mg/g, NaCl 35.1-115.1. mg/g, protein 2.9-6.0. g/g, and fat 0.6-5.8. g/... Read More about Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds.

Glycation is regulated by isoflavones (2014)
Journal Article
Ames, J. M., Silvan, J. M., Srey, C., Ames, J., & Dolores Del Castillo, M. (2014). Glycation is regulated by isoflavones. Food and Function, 5(9), 2036-2042. https://doi.org/10.1039/c4fo00260a

The effect of soy isoflavones on the Maillard reaction (MR) was investigated. Model systems composed of the soy protein glycinin (10 mg mL -1) and fructose (40 mg mL-1) under basic pH (∼12) conditions were employed for testing the anti-glycative effe... Read More about Glycation is regulated by isoflavones.

Validation study to compare effects of processing protocols on measured Nε-(carboxymethyl)lysine and Nε-(carboxyethyl) lysine in blood (2013)
Journal Article
Ames, J. M., Hull, G. L., Woodside, J. V., Ames, J., & Cuskelly, G. J. (2013). Validation study to compare effects of processing protocols on measured Nε-(carboxymethyl)lysine and Nε-(carboxyethyl) lysine in blood. Journal of Clinical Biochemistry and Nutrition, 53(3), 129-133. https://doi.org/10.3164/jcbn.13-5

Epidemiological studies show that elevated plasma levels of advanced glycation end products (AGEs) are associated with diabetes, kidney disease, and heart disease. Thus AGEs have been used as disease progression markers. However, the effects of varia... Read More about Validation study to compare effects of processing protocols on measured Nε-(carboxymethyl)lysine and Nε-(carboxyethyl) lysine in blood.

N*-(carboxymethyl)lysine content of foods commonly consumed in a Western style diet (2012)
Journal Article
Cuskelly, G. J., Ames, J. M., Woodside, J. V., Hull, G. L. J., Hull, G., Woodside, J., …Cuskelly, G. (2012). N*-(carboxymethyl)lysine content of foods commonly consumed in a Western style diet. Food Chemistry, 131(1), 170-174. https://doi.org/10.1016/j.foodchem.2011.08.055

The potential adverse effects on health of diet-derived advanced glycation end-products (AGEs) is of current interest, due to their proposed involvement in the disease progression of diabetic and uraemic conditions. However, accurate information abou... Read More about N*-(carboxymethyl)lysine content of foods commonly consumed in a Western style diet.

Control of the Maillard reaction by ferulic acid (2011)
Journal Article
Ames, J. M., Dolores Del Castillo, M., Assar, S. H., Silván, J. M., Silvan, J. M., Assar, S. H., …Ames, J. (2011). Control of the Maillard reaction by ferulic acid. Food Chemistry, 128(1), 208-213. https://doi.org/10.1016/j.foodchem.2011.03.047

This study investigated how ferulic acid (FA) affects the formation of certain Maillard reaction products (MRPs), i.e., early MRPs, fluorescent and non-fluorescent advanced glycation end products (AGEs), and melanoidins in model systems. Glycation mi... Read More about Control of the Maillard reaction by ferulic acid.

Formation of /Nε-(carboxymethyI)lysine and loss of lysine in casein glucose-Fatty acid model systems (2010)
Journal Article
Ames, J. M., Assar, S. H., Lima, M., Assar, S. H., & Ames, J. (2010). Formation of /Nε-(carboxymethyI)lysine and loss of lysine in casein glucose-Fatty acid model systems. Journal of Agricultural and Food Chemistry, 58(3), 1954-1958. https://doi.org/10.1021/jf903562c

Advanced glycation end-products (AGEs) and advanced lipoxidation 7nd-products (ALEs) form when proteins are heated with reducing sugar or lipid. Nε(Carboxymethyl)lysine (CML) is the most commonly studied AGE/ALE in foods, but the relative importance... Read More about Formation of /Nε-(carboxymethyI)lysine and loss of lysine in casein glucose-Fatty acid model systems.

Upregulation of oxidative stress markers in human microvascular endothelial cells by complexes of serum albumin and digestion products of glycated casein (2009)
Journal Article
Ames, J. M., Stitt, A. W., Powell, L. A., Glenn, J. V., Deo, P., Glenn, J., …Ames, J. (2009). Upregulation of oxidative stress markers in human microvascular endothelial cells by complexes of serum albumin and digestion products of glycated casein. Journal of Biochemical and Molecular Toxicology, 23(5), 364-372. https://doi.org/10.1002/jbt.20301

The extent of absorption of dietary advanced glycation end products (AGEs) is not fully known. The possible physiological impact of these absorbed components on inflammatory processes has been studied little and was the aim of this investigation. Aqu... Read More about Upregulation of oxidative stress markers in human microvascular endothelial cells by complexes of serum albumin and digestion products of glycated casein.

Ultra performance liquid chromatography-mass spectrometric determination of the site specificity of modification of β-casein by glucose and methylglyoxal (2009)
Journal Article
Ames, J. M., Lima, M., Moloney, C., & Ames, J. (2009). Ultra performance liquid chromatography-mass spectrometric determination of the site specificity of modification of β-casein by glucose and methylglyoxal. Amino Acids, 36(3), 475-481. https://doi.org/10.1007/s00726-008-0105-y

Modification of protein by carbonyl compounds under in vitro physiological conditions is site-directed. There are few reports of the site specificity of glycation of proteins using heating conditions of relevance to food processing. The aim of this s... Read More about Ultra performance liquid chromatography-mass spectrometric determination of the site specificity of modification of β-casein by glucose and methylglyoxal.

Determination of N ε-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry (2009)
Journal Article
Ames, J. M., Assar, S. H., Assar, S., Moloney, C., Lima, M., Magee, R., & Ames, J. (2009). Determination of N ε-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry. Amino Acids, 36(2), 317-326. https://doi.org/10.1007/s00726-008-0071-4

We report the use of ultra pressure liquid chromatography (UPLC), coupled to a tandem mass spectrometer operated in multiple reaction monitoring mode to determine the advanced glycation endproduct, N ε-(carboxymethyl) lysine (CML). The procedure was... Read More about Determination of N ε-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry.

Dietary glycated protein modulates the colonic microbiota towards a more detrimental composition in ulcerative colitis patients and non-ulcerative colitis subjects (2008)
Journal Article
Ames, J. M., Gibson, G. R., Crabbe, M. J., Tuohy, K. M., Mills, D. J., Mills, D., …Ames, J. (2008). Dietary glycated protein modulates the colonic microbiota towards a more detrimental composition in ulcerative colitis patients and non-ulcerative colitis subjects. Journal of Applied Microbiology, 105(3), 706-714. https://doi.org/10.1111/j.1365-2672.2008.03783.x

Aim: To investigate the effect of native, heated and glycated bovine serum albumin (BSA) on the ulcerative colitis (UC) and non-UC colonic microbiota in vitro. Methods and Results: Continuous flow culture (CFC) models of the human colonic microbiota... Read More about Dietary glycated protein modulates the colonic microbiota towards a more detrimental composition in ulcerative colitis patients and non-ulcerative colitis subjects.

Antioxidant activity and protective effects of green and dark coffee components against human low density lipoprotein oxidation (2008)
Journal Article
Ames, J. M., Gómez-Ruiz, J. Á., Leake, D. S., Gomez Ruiz, J. A., Ames, J., & Leake, D. S. (2008). Antioxidant activity and protective effects of green and dark coffee components against human low density lipoprotein oxidation. European Food Research and Technology, 227(4), 1017-1024. https://doi.org/10.1007/s00217-007-0815-5

The in vitro antioxidant activity and the protective effect against human low density lipoprotein oxidation of coffees prepared using different degrees of roasting was evaluated. Coffees with the highest amount of brown pigments (dark coffee) showed... Read More about Antioxidant activity and protective effects of green and dark coffee components against human low density lipoprotein oxidation.


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