The inhibitory effect of the catechin structure on advanced glycation end product formation in alcoholic media

被引：4

作者：

Wu, Qian ^{[1
,2
,3
]}

Tang, Shimiao ^{[1
]}

Zhang, Liang ^{[2
]}

Xiao, Jinsong ^{[3
]}

Luo, Qing ^{[1
]}

Chen, Yuanyuan ^{[1
]}

Zhou, Mengzhou ^{[1
]}

Feng, Nianjie ^{[1
,3
,4
]}

Wang, Chao ^{[1
]}

机构：

[1] Hubei Univ Technol, Natl Ctr Cellular Regulat & Mol Pharmaceut 111, Hubei Res Ctr Food Fermentat Engn & Technol,Minis, Hubei Key Lab Ind Microbiol,Key Lab Fermentat Eng, Wuhan 430068, Peoples R China

[2] Anhui Agr Univ, State Key Lab Tea Plant Biol & Utilizat, 130 Changjiang West Rd, Hefei 230036, Anhui, Peoples R China

[3] Beijing Technol & Business Univ BTBU, Beijing Engn & Technol Res Ctr Food Additives, Beijing 100048, Peoples R China

[4] Hubei Univ Technol, Sch Mat & Chem Engn, Wuhan 430068, Peoples R China

来源：

FOOD & FUNCTION | 2020年 / 11卷 / 06期

基金：

中国国家自然科学基金; 湖北省教育厅重点项目;

关键词：

SEEDPOD OLIGOMERIC PROCYANIDINS; ALPHA-GLUCOSIDASE; GREEN TEA; AMYLASE; ANTIOXIDANT; STARCH; ANTHOCYANINS; ENDPRODUCTS; POLYPHENOLS; CHEMISTRY;

D O I：

10.1039/c9fo02887k

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Advanced glycation end products (AGEs) and their important intermediate products (alpha-dicarbonyl compounds) that are generated by the Maillard reaction are closely related to diabetes. Our study first investigated the mechanisms of the anti-glycation effects of epicatechin (EC), (-)-epicatechin gallate (ECG), (-)-epigallocatechin (EGC), and (-)-epigallocatechin gallate (EGCG) in an alcoholic environment. The results showed that catechins played an important role in the inhibition of AGE formation, and the effect of EC was the best. Their corresponding mechanisms included total antioxidant capacity (TAOC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging ability, trapping of methylglyoxal (MGO), protection of the protein structure, and inhibition of the activities of alpha-amylase, alpha-glucosidase, and beta-glucosidase, which were consistent with the study of molecular docking. This study will offer a theoretical basis for the applications of different types of catechins to alcoholic beverages as natural AGE formation inhibitors.

引用

页码：5396 / 5408

页数：13

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