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Inhibitory effect of lotus seedpod oligomeric procyanidins on advanced glycation end product formation in a lactose–lysine model system
Wu, Qian; Li, Shu-Yi; Yang, Ting; Xiao, Juan; Chu, Qian-Mei; Li, Ting; Xie, Bi-Jun & Sun, Zhi-Da
Abstract
Background:Industrial food processing induces protein glycation modifications and toxic advanced glycation end
products (AGEs) which affect human health. Therefore, it is of interest to monitor AGEs in food processing. The
present study was carried out to investigate the influence of lotus seedpod oligomeric procyanidin (LSOPC)
concentrations, solution pH value and metal ions on AGE formation by heat treatment of lactose–lysine
model solutions. Nε-(carboxymethyl) lysine (CML), as one of the common AGEs was also determined by
HPLC–MS/MS in this experiment.
Results: The results showed that LSOPC can inhibit the formation of AGEs effectively at higher concentrations,
lower temperature, and it can reverse the promotion function of metal ions because of its high inhibition
activity. Also, LSOPC can inhibit CML formation in the Maillard reaction as well.
Conclusion: These results indicated that LSOPC could be used as functional food ingredients to inhibit AGE
formation.
Keywords
Advanced glycation end products (AGEs); Lactose; Lotus seedpod oligomeric procyanidins (LSOPC); Lysine; Maillard reaction
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