Ethanol as an accelerator for the formation of advanced glycation end products in glucose-lysine solution

Wu, Qian; Zhao, Kuoquan; Chen, Yuanyuan; Xiao, Jinsong; Zhou, Mengzhou; Li, Dongsheng; Feng, Nianjie; Wang, Chao

doi:10.1016/j.lwt.2020.109135

Cited by 10 publications

(3 citation statements)

References 35 publications

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“…CML, formed through a reaction between glyoxal and lysine, is a typically harmful substance and an important index of AGEs ( 35 ). Procyanidin can inhibit the formation of CML in a model system and a real food system; however, the inhibitory effect varies with the pH values and heating temperatures ( 35 ). Here, LSOPC was observed to have a significant inhibitory effect on the formation of CML in yogurt ( Figure 4B ).…”

Section: Resultsmentioning

confidence: 99%

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Inhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin

Feng

Shen

et al. 2021

Front. Nutr.

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The basic ingredients of yogurt include lactose and protein. Yogurt undergoes the Maillard reaction easily, producing many advanced glycation end products (AGEs) that cause some chronic diseases. Lotus seedpod oligomeric procyanidin (LSOPC) have demonstrated a strong inhibitory effect on AGE formation in simulated models; however, the inhibition of procyanidin on AGE formation and the subsequent effects on yogurt quality remains unknown. Our study demonstrated that LSOPC had a good inhibitory effect on the formation of fluorescent AGEs and Nε-carboxymethyl lysine (P < 0.05). The inhibitory capacity on AGEs and antioxidant activity of yogurt were positively correlated with the concentration of LSOPC. The effect of LSOPC on the physicochemical properties of yogurt was also evaluated. Bound water content, viscosity, and flavor of yogurt were significantly increased after LSOPC addition (P < 0.05). Therefore, LSOPC may lead to significant benefits for controlling AGE formation and improving the quality of yogurt.

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Section: Resultsmentioning

confidence: 99%

“…The inhibitory effect of procyanidin on AGE formation is weakened by yogurt ( 4 , 7 , 35 ). The underlying mechanism was examined by studying the degradation of procyanidin in yogurt ( Figure 5 ).…”

Section: Resultsmentioning

confidence: 99%

Inhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin

Feng

Shen

et al. 2021

Front. Nutr.

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“…Lotus seedpod oligomeric procyanidins (LSOPC) are extracted from lotus root waste after harvesting and are recognized as natural antioxidants with higher activity. − In a previous study, we demonstrated that LSOPC can effectively inhibit the production of AGEs during food processing. − At present, we investigated the ability of LSOPC to inhibit the absorption of the OLP-AGEs and analyzed the corresponding inhibitory mechanism.…”

Section: Introductionmentioning

confidence: 99%

Molecular Mechanism of Lotus Seedpod Oligomeric Procyanidins Inhibiting the Absorption of Oligopeptide-Advanced Glycation End Products

Kong

Feng

Liang

et al. 2023

J. Agric. Food Chem.

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Research on advanced glycation end product (AGEs) inhibition has generally focused on food processing, but many protein-AGEs will still be taken. Oligopeptide (OLP)-AGEs, as the main form after digestion, will damage human health once absorbed. Here, we investigated the ability of lotus seedpod oligomeric procyanidins (LSOPC) to inhibit the absorption of the OLP-AGEs and elucidated the underlying mechanism. Our results showed that the inhibition rate of LSOPC on the absorption of OLP-AGEs was about 50 ± 5.38%. 0.1, 0.2, and 0.3 mg/mL could upregulate the expression of ZO-1 and downregulate the expression of PepT1 and clathrin. Molecular docking showed that LSOPC could compete with the binding of OLP-AGEs to PepT1 and AP-2, thus inhibiting the absorption of OLP-AGEs. Furthermore, the interaction of LSOPC with the OLP-AGEs reduced the surface hydrophobicity of OLP-AGEs. It altered the secondary structure of the OLP-AGEs, thus weakening the affinity of the OLP-AGEs to the transporter protein to inhibit the absorption of OLP-AGEs. Together, our data revealed potential mechanisms by which LSOPC inhibit the absorption of OLP-AGEs and opened up new perspectives on the application of LSOPC in reducing the increasing health risks posed by OLP-AGEs.

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Effects of acetic acid, ethanol, and sodium chloride on the formation of Nε-carboxymethyllysine, Nε-carboxyethyllysine and their precursors in commercially sterilized pork

Kong

Liu

et al. 2021

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Ethanol as an accelerator for the formation of advanced glycation end products in glucose-lysine solution

Cited by 10 publications

References 35 publications

Inhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin

Inhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin

Molecular Mechanism of Lotus Seedpod Oligomeric Procyanidins Inhibiting the Absorption of Oligopeptide-Advanced Glycation End Products

Effects of acetic acid, ethanol, and sodium chloride on the formation of Nε-carboxymethyllysine, Nε-carboxyethyllysine and their precursors in commercially sterilized pork

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