Structure-activity relationship of procyanidins on advanced glycation end products formation and corresponding mechanisms

被引：69

作者：

Chen, Yuanyuan ^{[1
]}

Tang, Shimiao ^{[1
]}

Chen, Yashu ^{[4
]}

Zhang, Roujie ^{[5
]}

Zhou, Mengzhou ^{[1
]}

Wang, Chao ^{[1
]}

Feng, Nianjie ^{[1
,3
]}

Wu, Qian ^{[1
,2
]}

机构：

[1] Hubei Univ Technol, Hubei Prov Cooperat Innovat Ctr Ind Fermentat, Key Lab Fermentat Engn, Hubei Key Lab Ind Microbiol,Minist Educ, Wuhan 430068, Hubei, Peoples R China

[2] BTBU, Beijing Engn & Technol Res Ctr Food Addit, Beijing 100048, Peoples R China

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

[4] Huazhong Agr Univ, Dept Food Sci & Technol, Nat Prod Lab, Wuhan 430070, Hubei, Peoples R China

[5] Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA

来源：

FOOD CHEMISTRY | 2019年 / 272卷

关键词：

Advanced glycation end products; Procyanidins; Inhibitory mechanism; Molecular docking; Structure-activity relationship; AMYLASE INHIBITORY-ACTIVITY; GREEN TEA POLYPHENOLS; ALPHA-GLUCOSIDASE; PHENOLIC-COMPOUNDS; SERUM-ALBUMIN; ENDPRODUCTS; RADICALS; EXTRACTS; PREVENT; FOODS;

D O I：

10.1016/j.foodchem.2018.08.090

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Nonenzymatic glycosylation (NEG) can generate advanced glycation end products (AGEs) and its intermediates alpha-dicarbonyl compounds, which contribute to the risk of diabetes. This study investigated the anti-glycation mechanisms and structure-activity relationship of (+)-catechin (CC) and (-)-epicatechin (EC). The results showed that the effect of CC on inhibiting AGEs was significantly better than that of EC (p < 0.05). By exploring the mechanism, we found that there was no significant difference in the ability of CC and EC to capture alpha-dicarbonyl compounds. But CC was found to be more efficient than EC to inhibit RO center dot, center dot OH and center dot CHO radicals generation, which may be the primary reason that CC was more effective than EC on AGEs inhibition. What's more, CC showed better inhibitory effect on beta-glucosidase that was close to the molecular docking study. Our results will provide a theoretical foundation for development of different structure of procyanidins as natural AGEs inhibitors in food and medicine.

引用

页码：679 / 687

页数：9

共 40 条

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