Comprehensive analysis of the anti-glycation effect of peanut skin extract

被引：47

作者：

Zhao, Li ^{[1
]}

Zhu, Xiaoling ^{[1
,5
]}

Yu, Yue ^{[1
]}

He, Langzhi ^{[1
]}

Li, Yubing ^{[1
]}

Zhang, Li ^{[5
]}

Liu, Rui ^{[1
,2
,3
,4
]}

机构：

[1] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China

[2] Wuhan Engn Res Ctr Bee Prod Qual & Safety Control, Wuhan 430070, Peoples R China

[3] Huazhong Agr Univ, Key Lab Environm Correlat Dietol, Minist Educ, Wuhan 430070, Peoples R China

[4] Minist Agr & Rural Affairs, Lab Urban Agr Cent China, Wuhan 430070, Peoples R China

[5] Hubei Prov Inst Food Supervis & Test, Wuhan 430070, Peoples R China

来源：

FOOD CHEMISTRY | 2021年 / 362卷

基金：

中国国家自然科学基金;

关键词：

Peanut skin extract; AGEs; Inhibition effect; Trapping methylglyoxal; END-PRODUCT FORMATION; ANTIOXIDANT ACTIVITY; BINDING INTERACTION; A-TYPE; PROANTHOCYANIDINS; INHIBIT;

D O I：

10.1016/j.foodchem.2021.130169

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Advanced glycation end-products (AGEs) are produced during protein glycation and associated with diabetic complications. Peanut skin is rich in procyanidins, which may be used as an inhibitor of glycation. This study evaluated the potential anti-glycation effect of peanut skin extract (PSE) and dissected the underlying mechanism. PSE could effectively inhibit the formation of AGEs in BSA-Glc and BSA-MGO/GO models, with 44%, 37% and 82% lower IC50 values than the positive control (AG), respectively. The inhibitory effect of PSE on BSA glycation might be ascribed to its binding interaction with BSA, attenuated formation of early glycation products and trapping of reactive dicarbonyl compounds. Notably, PSE showed a remarkably stronger inhibitory effect on Amadori products than AG. Furthermore, three new types of PSE-MGO adducts were formed as identified by UPLC-Q-TOF-MS. These findings suggest that PSE may serve as an inhibitor of glycation and provide new insights into its application.

引用

页数：10

共 37 条

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