Effect of the combination of low temperature vacuum heating with tea polyphenol on AGEs in sturgeon fillets

Abstract

Summary This study aimed to elucidate the information mechanism of advanced glycation end products (AGEs) in sturgeon fillets, and its inhibition by polyphenol. The results revealed that LTVH fillets (processed using low temperature vacuum heating method, LTVH) did not have lower values of AGEs than those treated using TC method (a typical thermal procedure using boiling water at 100 °C). The addition of tea polyphenol, on the other hand, drastically reduced the AGEs levels in LTVH fillets. An in vitro model including sturgeon myofibrillar protein and glucose was employed in this work to evaluate the inhibition of AGEs by tea polyphenol. The results showed that free Arginine was susceptible to interaction with glucose, which caused the development of AGEs. However, the addition of tea polyphenol competed with glucose for binding to free Arginine, leading to a substantial decrease in free Arginine concentration and an increase of free amino loss rate, resulting in the inhibition of AGEs generation. The LTVH technique, in combination with tea polyphenol, can be used to prevent the production of AGEs on fillets during the thermal treatment.

Eating Sturgeon: An Endangered Delicacy

“…The low-temperature vacuum heating with tea polyphenol-processed sturgeon fillets combination markedly lowered the free arginine concentration and increased the free amino loss rate. Both inhibited the generation of advanced glycation end products [42]. This was possible because tea polyphenol competed with glucose to bind to free arginine [42].…”

“…Both inhibited the generation of advanced glycation end products [42]. This was possible because tea polyphenol competed with glucose to bind to free arginine [42]. Nevertheless, very little research has been conducted into the factors that influence quality changes (sensory and texture) in superchilled sturgeon fillets.…”