Kinetic evaluation of the inhibition of protein glycation during heating

被引：14

作者：

Akillioglu, H. Gul ^{[1
]}

Gokmen, Vural ^{[1
]}

机构：

[1] Hacettepe Univ, Dept Food Engn, TR-06800 Ankara, Turkey

来源：

FOOD CHEMISTRY | 2016年 / 196卷

关键词：

Protein glycation; Inhibition of glycation; Anti-glycation agents; Inhibition type; Kinetic analysis; CHLOROGENIC ACID; END-PRODUCTS; TANNIC-ACID; AMINO-ACIDS; AGES; DIGESTION; PREVENT; CASEIN; HEALTH; LYSINE;

D O I：

10.1016/j.foodchem.2015.10.066

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study aimed to investigate the kinetics of early stage of the Maillard reaction by a reversible bimolecular reaction mechanism and also to evaluate the compatibility of enzyme inhibition kinetics for calculating the inhibitory activity of protein anti-glycation agents. Model systems composed of ovalbumin, glucose, and anti-glycation agents (tannic acid or calcium ion) at different molar ratios were heated at 90 degrees C for different times in dry state or in solution. Heated samples were analysed for furosine, acid derivative of N-epsilon-fructoselysine (FL), to monitor the progression of the early glycation stage. Compared to a control, presence of calcium ions and tannic acid decreased FL formation significantly (p < 0.05) during heating in dry state. Evaluation of the kinetic data revealed that calcium inhibited glycation of ovalbumin by a mixed non-competitive mechanism in both dry and in solution conditions; while the mode of inhibition by tannic acid was found to be purely non-competitive in the dry state. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：1117 / 1124

页数：8

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