Baking bagels can increase advanced glycation end products (AGEs), which are linked to increased metabolic and chronic diseases. This research correlated color and the proximate composition with fluorescent AGEs in bagels containing 0-20% sunflower flour (SFF) and 0-90 ppm L-cysteine (Cys) or Glutathione (GSH). No significant differences were observed in the moisture and lipid content for the bagel crust and crumb. Carbohydrate content decreased, while protein and ash content significantly increased when the SFF increased from 0 to 20 % SFF. The pH of the crust and crumb increased from 5.27 to 6.01 and 5.33 to 6.09, respectively, when sunflower flour increased from 0 to 20% SFF. The browning index for the crust decreased from 93.97 to 85.17 for Cys and 96.97 to 94.43 for GSH, while the whiteness index for the crumb increased from 72.41 to 73.59 for Cys and 72.77 to 71.45 for GSH. Total AGEs, vesperlysine A & B, and crossline were lower with GSH than cysteine in the crumb. Cysteine at 25, 50, and 90 ppm inhibited all fluorescent AGEs in the bagel crust by 5 – 27 % when SFF increased from 0 to 20%. Glutathione at 25 ppm and 0 % SFF inhibited all measured AGEs by 36 – 48 % and at the concentration of 90 ppm GSH and 0 and 20 % SFF, AGEs were lowered by 12 – 27 and 17 – 41 %. Fluorescent AGE inhibition may be due to Cys and GSH’s thiol group undergoing nucleophilic attack to the carbonyl groups of the reducing sugars present, forming hemithioacetals, hence scavenging of carbonyl groups, making them unavailable for further reaction to form AGEs. 0 to 10 % SFF and 25 and 90 ppm GSH significantly lowered AGE formation in bagels. This bagel food model for measuring AGEs could be applied to other baked bread products to highlight the ability of thiols to inhibit AGE formation, depending on the concentration and proximate composition of the food product. This bagel model inclusion is also essential for developing methods to inhibit AGEs in other baked bread products and potentially decrease metabolic diseases exacerbated by AGE accumulation.
","abstract_html":"<p>Baking bagels can increase advanced glycation end products (AGEs), which are linked to increased metabolic and chronic diseases. This research correlated color and the proximate composition with fluorescent AGEs in bagels containing 0-20% sunflower flour (SFF) and 0-90 ppm L-cysteine (Cys) or Glutathione (GSH). No significant differences were observed in the moisture and lipid content for the bagel crust and crumb. Carbohydrate content decreased, while protein and ash content significantly increased when the SFF increased from 0 to 20 % SFF. The pH of the crust and crumb increased from 5.27 to 6.01 and 5.33 to 6.09, respectively, when sunflower flour increased from 0 to 20% SFF. The browning index for the crust decreased from 93.97 to 85.17 for Cys and 96.97 to 94.43 for GSH, while the whiteness index for the crumb increased from 72.41 to 73.59 for Cys and 72.77 to 71.45 for GSH. Total AGEs, vesperlysine A & B, and crossline were lower with GSH than cysteine in the crumb. Cysteine at 25, 50, and 90 ppm inhibited all fluorescent AGEs in the bagel crust by 5 – 27 % when SFF increased from 0 to 20%. Glutathione at 25 ppm and 0 % SFF inhibited all measured AGEs by 36 – 48 % and at the concentration of 90 ppm GSH and 0 and 20 % SFF, AGEs were lowered by 12 – 27 and 17 – 41 %. Fluorescent AGE inhibition may be due to Cys and GSH’s thiol group undergoing nucleophilic attack to the carbonyl groups of the reducing sugars present, forming hemithioacetals, hence scavenging of carbonyl groups, making them unavailable for further reaction to form AGEs. 0 to 10 % SFF and 25 and 90 ppm GSH significantly lowered AGE formation in bagels. This bagel food model for measuring AGEs could be applied to other baked bread products to highlight the ability of thiols to inhibit AGE formation, depending on the concentration and proximate composition of the food product. This bagel model inclusion is also essential for developing methods to inhibit AGEs in other baked bread products and potentially decrease metabolic diseases exacerbated by AGE accumulation.</p>","abstract_has_math":false,"creators":["Chambers, Alton"],"institution":null,"degree_name":"Master of Science (MS)","degree_level":"Thesis","degree_discipline":"Food Science","degree_department":null,"school":null,"contributors":["Lilian Senger","John Miklavcic","Nana Baah Pepra-Ameyaw"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2024,"date_issued":"2024-08-01T07:00:00Z","date_published":"2024-08-01T07:00:00Z","updated_at":"2026-07-24T01:38:37Z","subjects":["Advanced glycation end products","cysteine","fluorescence","Glutathione","Maillard reaction","sunflower flour","thiols","Food Science"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://digitalcommons.chapman.edu/food_science_theses/38","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Lilian Senger","John Miklavcic","Nana Baah Pepra-Ameyaw"]},{"key":"dc:creator","label":"Author","values":["Chambers, Alton"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.available","label":"Dc Date Available","values":["2025-08-12T07:00:00Z"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science (MS)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Advanced glycation end products","cysteine","fluorescence","Glutathione","Maillard reaction","sunflower flour","thiols","Food Science"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://digitalcommons.chapman.edu/food_science_theses/38"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Baking bagels can increase advanced glycation end products (AGEs), which are linked to increased metabolic and chronic diseases. This research correlated color and the proximate composition with fluorescent AGEs in bagels containing 0-20% sunflower flour (SFF) and 0-90 ppm L-cysteine (Cys) or Glutathione (GSH). No significant differences were observed in the moisture and lipid content for the bagel crust and crumb. Carbohydrate content decreased, while protein and ash content significantly increased when the SFF increased from 0 to 20 % SFF. The pH of the crust and crumb increased from 5.27 to 6.01 and 5.33 to 6.09, respectively, when sunflower flour increased from 0 to 20% SFF. The browning index for the crust decreased from 93.97 to 85.17 for Cys and 96.97 to 94.43 for GSH, while the whiteness index for the crumb increased from 72.41 to 73.59 for Cys and 72.77 to 71.45 for GSH. Total AGEs, vesperlysine A & B, and crossline were lower with GSH than cysteine in the crumb. Cysteine at 25, 50, and 90 ppm inhibited all fluorescent AGEs in the bagel crust by 5 – 27 % when SFF increased from 0 to 20%. Glutathione at 25 ppm and 0 % SFF inhibited all measured AGEs by 36 – 48 % and at the concentration of 90 ppm GSH and 0 and 20 % SFF, AGEs were lowered by 12 – 27 and 17 – 41 %. Fluorescent AGE inhibition may be due to Cys and GSH’s thiol group undergoing nucleophilic attack to the carbonyl groups of the reducing sugars present, forming hemithioacetals, hence scavenging of carbonyl groups, making them unavailable for further reaction to form AGEs. 0 to 10 % SFF and 25 and 90 ppm GSH significantly lowered AGE formation in bagels. This bagel food model for measuring AGEs could be applied to other baked bread products to highlight the ability of thiols to inhibit AGE formation, depending on the concentration and proximate composition of the food product. This bagel model inclusion is also essential for developing methods to inhibit AGEs in other baked bread products and potentially decrease metabolic diseases exacerbated by AGE accumulation.
"]},{"key":"dc:source","label":"Dc Source","values":["Chambers, A. (2024). Thiol dough conditioners impact on the formation of advanced glycation end-products in bagels containing sunflower seed flour. Master's thesis, Chapman University. https://doi.org/10.36837/chapman.000610"]},{"key":"dc:title","label":"Title","values":["Thiol Dough Conditioners Impact on the Formation of Advanced Glycation End-products in Bagels Containing Sunflower Seed Flour"]}]}],"canonical_facts":{"dc:contributor":["Lilian Senger","John Miklavcic","Nana Baah Pepra-Ameyaw"],"dc:creator":["Chambers, Alton"],"dc:date.available":["2025-08-12T07:00:00Z"],"dc:description.abstract":["Baking bagels can increase advanced glycation end products (AGEs), which are linked to increased metabolic and chronic diseases. This research correlated color and the proximate composition with fluorescent AGEs in bagels containing 0-20% sunflower flour (SFF) and 0-90 ppm L-cysteine (Cys) or Glutathione (GSH). No significant differences were observed in the moisture and lipid content for the bagel crust and crumb. Carbohydrate content decreased, while protein and ash content significantly increased when the SFF increased from 0 to 20 % SFF. The pH of the crust and crumb increased from 5.27 to 6.01 and 5.33 to 6.09, respectively, when sunflower flour increased from 0 to 20% SFF. The browning index for the crust decreased from 93.97 to 85.17 for Cys and 96.97 to 94.43 for GSH, while the whiteness index for the crumb increased from 72.41 to 73.59 for Cys and 72.77 to 71.45 for GSH. Total AGEs, vesperlysine A & B, and crossline were lower with GSH than cysteine in the crumb. Cysteine at 25, 50, and 90 ppm inhibited all fluorescent AGEs in the bagel crust by 5 – 27 % when SFF increased from 0 to 20%. Glutathione at 25 ppm and 0 % SFF inhibited all measured AGEs by 36 – 48 % and at the concentration of 90 ppm GSH and 0 and 20 % SFF, AGEs were lowered by 12 – 27 and 17 – 41 %. Fluorescent AGE inhibition may be due to Cys and GSH’s thiol group undergoing nucleophilic attack to the carbonyl groups of the reducing sugars present, forming hemithioacetals, hence scavenging of carbonyl groups, making them unavailable for further reaction to form AGEs. 0 to 10 % SFF and 25 and 90 ppm GSH significantly lowered AGE formation in bagels. This bagel food model for measuring AGEs could be applied to other baked bread products to highlight the ability of thiols to inhibit AGE formation, depending on the concentration and proximate composition of the food product. This bagel model inclusion is also essential for developing methods to inhibit AGEs in other baked bread products and potentially decrease metabolic diseases exacerbated by AGE accumulation.
"],"dc:identifier":["https://digitalcommons.chapman.edu/food_science_theses/38"],"dc:source":["Chambers, A. (2024). Thiol dough conditioners impact on the formation of advanced glycation end-products in bagels containing sunflower seed flour. Master's thesis, Chapman University. https://doi.org/10.36837/chapman.000610"],"dc:subject":["Advanced glycation end products","cysteine","fluorescence","Glutathione","Maillard reaction","sunflower flour","thiols","Food Science"],"dc:title":["Thiol Dough Conditioners Impact on the Formation of Advanced Glycation End-products in Bagels Containing Sunflower Seed Flour"],"thesis:degree_discipline":["Food Science"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["Master of Science (MS)"]},"updated_at":"2026-07-24T01:38:37Z"}