The antiglycative effect of apple flowers in fructose/glucose-BSA models and cookies

被引：28
|
作者：
Gao, Jiayang [1 ]
Sun, Yang [1 ]
Li, Li [2 ]
Zhou, Qian [1 ]
Wang, Mingfu [1 ,3 ]
机构：
[1] Univ Hong Kong, Sch Biol Sci, Hong Kong 999077, Peoples R China
[2] Southern Med Univ, Sch Publ Hlth, State Key Lab Organ Failure Res, Dept Biostat, Guangzhou 510515, Peoples R China
[3] Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
来源：
FOOD CHEMISTRY | 2020年 / 330卷
基金：
美国国家科学基金会;
关键词：
Foodborne toxicants; Advanced glycation end products; Cookies; Apple flower; Phlorizin; GLYCATION END-PRODUCTS; OXIDATIVE STRESS; ENDPRODUCTS; ANTIOXIDANT; AGES; METHYLGLYOXAL; POLYPHENOLS; INHIBITION;
D O I：
10.1016/j.foodchem.2020.127170
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
With the increasing concerns on food safety, foodborne toxicants, particularly advanced glycation end products (AGEs) have drawn large attention ascribing to their central role in the pathogenic process of diabetic complications. In this study, the antiglycative ability and action mechanism of 10 dried flowers were measured in fructose/glucose-BSA model with apple flower as the most effective one, probably through trapping reactive carbonyl species. Furthermore, apple flower was added in cookies to evaluate its antiglycative effect and data suggested that the fortification of cookies with apple flower powders significantly inhibited the formation of methylglyoxal and fluorescent AGEs. Moreover, sensory evaluation data showed that 2.5% (w/w) apple flower-fortified cookies had the highest acceptance. The active component in apple flower was further identified as phlorizin by chromatographic analysis. Our results highlighted the health benefits of consuming apple flower fortified foods which might possibly be developed into functional foods especially for diabetic patients.
引用
收藏
页数：8
相关论文
共 6 条
  • [1] Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple -: I:: Enzymatic browning and enzyme activity inhibition
    Billaud, C
    Brun-Mérimée, S
    Louarme, L
    Nicolas, J
    FOOD CHEMISTRY, 2004, 84 (02) : 223 - 233
  • [2] Effect of glutathione and Maillard reaction products prepared from glucose or fructose with glutathione on polyphenoloxidase from apple -: II.: Kinetic study and mechanism of inhibition
    Brun-Mérimée, S
    Billaud, C
    Louarme, L
    Nicolas, J
    FOOD CHEMISTRY, 2004, 84 (02) : 235 - 241
  • [3] Polyphenol-rich blackcurrant and apple extracts inhibit glucose uptake in in vitro models of intestinal sugar transport, but individual anthocyanins have no effect
    Castro-Acosta, M. L.
    Hall, W. L.
    Corpe, C. P.
    PROCEEDINGS OF THE NUTRITION SOCIETY, 2016, 75 (OCE3) : E75 - E75
  • [4] Comparison of acute and chronic glucose-lowering effect of CS-917, a fructose 1,6-bisphosphatase inhibitor, and metformin, in rat models of type 2 diabetes
    Yoshida, Taishi
    Takahashi, Kanako
    Nakashima, Ryutaro
    Kanda, Shoichi
    Okuno, Akira
    DIABETES, 2006, 55 : A139 - A139
  • [5] Inhibitory effect of unheated and heated D-glucose, D-fructose and L-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple.: II.: Kinetic study and mechanism of inhibition
    Roux, E
    Billaud, C
    Maraschin, C
    Brun-Mérimee, S
    Nicolas, J
    FOOD CHEMISTRY, 2003, 81 (01) : 51 - 60
  • [6] Inhibitory effect of unheated and heated D-glucose, D-fructose and L-cysteine solutions and Maillard reaction product model systems on polyphenoloxidase from apple.: I.: Enzymatic browning and enzyme activity inhibition using spectrophotometric and polarographic methods
    Billaud, C
    Roux, E
    Brun-Mérimee, S
    Maraschin, C
    Nicolas, J
    FOOD CHEMISTRY, 2003, 81 (01) : 35 - 50
1