Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin

被引：0
作者：
Ling Liu
Rikke V. Hedegaard
Leif H. Skibsted
机构：
[1] University of Copenhagen,Food Chemistry, Department of Food Science
[2] Shenyang Agricultural University,The College of Food Science
来源：
Food Science and Biotechnology | 2017年 / 26卷
关键词：
advanced glycation end products; chlorogenic acid; epicatechin; instant milk powder; ELISA;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Dietary exposure to advanced glycation end products (AGEs) formed from proteins and reducing sugars is of increasing concern to human health. AGEs may form in protein-based powders containing sugars for instant beverages during drying and storage of the product. Chlorogenic acid, a plant phenol characteristic of coffee, was found to protect against the formation of AGEs at a concentration of 50mM during heating of β-lactoglobulin in the presence of glucose as a reducing sugar in 30% aqueous ethanol at 70°C. Epicatechin, a plant phenol characteristic of green tea, had no similar effect for the equivalent concentration of phenol on the formation of AGEs. Immunochemical detection (ELISA) using polyclonal antibodies raised against AGEs showed a dose-dependent effect of protection by chlorogenic acid on AGE formation and is recommended for routine quality control of sugar containing milk-based powders for instant beverages.
引用
收藏
页码：389 / 391
页数：2
相关论文
共 38 条
  • [1] Poulsen MW(2013)Advanced glycation endproducts in food and their effects on health Food Chem. Toxicol. 60 10-37
  • [2] Hedegaard RV(2009)Flavan-3-ols having a gamma-lactam from the roots of actinidia arguta inhibit the formation of advanced glycation end products Chem. Pharm. Bull. 57 397-400
  • [3] Andersen JM(2009)Inhibitory effects of Chrysanthemum species extracts on formation of advanced glycation end products Food Chem. 116 854-859
  • [4] de Courten B(2013)Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose Food Chem. 146 48-55
  • [5] Bügel S(1995)N-Epsilon-(carboxymethyl)lysine is a dominant advanced glycation end-product (AGE) antigen in tissue proteins Biochemistry-US 34 10872-10878
  • [6] Nielsen J(2013)Formation of advanced glycation end products (AGEs) are influenced by lipids in milk powders Aust. J. Chem. 66 1074-1079
  • [7] Skibsted LH(2013)Reduction of ferrylmyoglobin by theanine and green tea catechins Importance of specific acid catalysis. J. Agr. Food Chem. 61 3159-3165
  • [8] Dragsted LO(2014)Quantification of radicals formed heating ß-lactoglobulin with glucose in aqueous ethanol Food Chem. 167 185-190
  • [9] Jang DS(2011)AGE restriction in diabetes mellitus: A paradigm shift Nat. Rev. Endocrinol. 7 526-538
  • [10] Lee GY(undefined)undefined undefined undefined undefined-undefined
1234