Inhibitory Mechanism of EGCG on Advanced Glycation End Products Formation During Low-Temperature Vacuum Heating of Russian Sturgeon

被引：1
作者：
Chen, Yue-Wen [1 ,2 ]
Zhang, Min [1 ]
Fu, Jing-Jing [2 ]
Wei, Jian-Ling [2 ]
Cai, Wen-Qiang [1 ]
Dong, Xiu-Ping [1 ,3 ]
机构：
[1] Dalian Polytech Univ, Sch Food Sci & Technol, Dalian, Peoples R China
[2] Zhejiang Gongshang Univ, Zhejiang Prov Collaborat Innovat Ctr Food Safety &, Sch Food Sci & Biotechnol, Hangzhou, Peoples R China
[3] Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Sch Food Sci & Technol, Dalian 116034, Liaoning, Peoples R China
来源：
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2023年 / 32卷 / 6-7期
基金：
国家重点研发计划;
关键词：
Low-temperature vacuum heating (LTVH); advanced glycation end products; (-)-epigallocatechin-3-gallate (EGCG); proteomics; MORTALITY; LYSINE;
D O I：
10.1080/10498850.2023.2257204
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Advanced glycation end products (AGEs) are generated in all stages of food thermal treatment. In order to reveal the inhibitory mechanism of AGEs, a range of concentration of (-)-epigallocatechin-3-gallate (EGCG) has been added during low-temperature vacuum heating (LTVH), and high-resolution mass spectrometry-based proteomics was applied for identifying and quantifying N-glycosylated proteins, N-glycosylated peptides, and N-glycosylated sites. The results indicated that, compared with atmospheric cooking, LTVH significantly decreased the generation of AGEs. The addition of EGCG has a positive effect on the inhibition of AGEs when the concentration is lower than 2,000 mu g/mL, and 200 mu g/mL was the optimal concentration.
引用
收藏
页码：585 / 597
页数：13
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