Maize bran feruloylated oligosaccharides inhibited AGEs formation in glucose/amino acids and glucose/BSA models

被引：26

作者：

Huang, Junqing ^{[1
]}

Ren, Jiayi ^{[2
]}

Tao, Gabriel ^{[3
]}

Chen, Yongsheng ^{[4
]}

Yao, Shengwen ^{[4
]}

Han, Duoduo ^{[4
]}

Qiu, Ruixia ^{[4
]}

机构：

[1] Jinan Univ, Formula Pattern Res Ctr, Sch Tradit Chinese Med, 601 West Huangpu Ave, Guangzhou 510632, Guangdong, Peoples R China

[2] Jinan Univ, Sch Tradit Chinese Med, Guangzhou 510632, Guangdong, Peoples R China

[3] Univ Houston, Coll Pharm, Dept Pharmacol & Pharmaceut Sci, Houston, TX 77204 USA

[4] Jinan Univ, Dept Food Sci & Engn, 601 West Huangpu Ave, Guangzhou 510632, Guangdong, Peoples R China

来源：

FOOD RESEARCH INTERNATIONAL | 2019年 / 122卷

基金：

中国博士后科学基金; 中国国家自然科学基金;

关键词：

Feruloylated oligosaccharides; Maize bran; Advanced glycation end-products; Dicarbonyl compounds; Maillard reaction; pH values; GLYCATION END-PRODUCTS; MAILLARD REACTION; WHEAT BRAN; OXIDATIVE STRESS; RAGE; PROTECTION;

D O I：

10.1016/j.foodres.2019.04.040

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Various Maillard reaction systems were established to investigate the effect of maize bran feruloylated oligosaccharides (FOs) on the formation of both endogenous and exogenous advanced glycation end-products (AGEs) under different pH values. The formation of AGEs and four kinds of dicarbonyl compounds (glyoxal, methylglyoxal, 3-deoxyglucosulose, 2,3-butanedione) were determined by fluorescence spectrophotometry and HPLC, respectively. Results showed that maize bran FOs effectively inhibited the production of fluorescent AGES. Moreover, increase in pH, temperature and concentration of FOs in reaction systems elevated the inhibition effects of feruloylated oligosaccharides, fluorescent AGES and dicarbonyl compounds. Mainly because of the ester bond of FOs at high pH and/or temperature systems are readily to be hydrolyzed, resulting in the release of ferulic acid.

引用

页码：443 / 449

页数：7

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