Phenolic acids inhibit the formation of advanced glycation end products in food simulation systems depending on their reducing powers and structures

Chen, Hengye; Virk, Muhammad Safiullah; Chen, Fusheng

doi:10.3109/09637486.2016.1166187

Cited by 50 publications

(29 citation statements)

References 46 publications

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“…However, these treatments might degrade the quality of proteins and have a risk on food production, for example, enzymatic hydrolysis could produce unpleasant bitterness and might cause nutritional issues by metabolic disorders. [7] Heating treatments could alter the nutritional and flavour characteristics of proteins by denaturation. Therefore, it is imperative to seek safe and fast methods to decrease the immunogenic properties of egg proteins with the aim of reducing allergenicity.…”

Section: Introductionmentioning

confidence: 99%

Immunogenic and structural properties of ovalbumin treated by pulsed electric fields

Yang

Wang

et al. 2017

International Journal of Food Properties

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In this study, the immunogenic and structural properties of ovalbumin (OVA) induced by pulsed electric fields (PEF) treatment were investigated. The immunogenic properties were estimated by the IgG and IgE binding abilities, which were determined by enzyme-linked immunosorbent assay (ELISA) using rabbit polyclonal antibodies and egg-allergy patients' sera, respectively. The structural changes were monitored by circular dichroism (CD), ultraviolet absorption, and fluorescence spectroscopy. When the OVA samples were treated at low electric field intensity (below 25 kV/cm, for 180 μs) or for short time (less than 60 μs, at 35 kV/cm), the IgG and IgE binding capacities gradually increased due to the partial unfolding of OVA. This was reflected in the increase in free SH content, surface hydrophobicity, and UV absorption. However, when the OVA samples were treated at high electric field intensity (exceeding 25 kV/cm, for 180 μs) or for long time (more than 60 μs, at 35 kV/cm), the IgG and IgE binding abilities significantly reduced due to the aggregation of OVA. This was also reflected in the decrease in free SH content, surface hydrophobicity, and UV absorption. Moreover, high-intensity PEF treatment caused a loss of the α-helix structure. The results showed that the largest decrease in the immunogenic properties was observed at 35 kV/cm for 180 μs. Therefore, PEF processing has the potential for utilization as a method for egg desensitization.

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Section: Introductionmentioning

confidence: 99%

Immunogenic and structural properties of ovalbumin treated by pulsed electric fields

Yang

Wang

et al. 2017

International Journal of Food Properties

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“…2-DE was performed as previously described with minor modifications [ 4 , 18 ]. Briefly, TCA-precipitated proteins were dissolved in standard 2-DE rehydration buffer containing 8 M urea, 2% CHAPS, 0.5% IPG buffer, and 18 mM DTT.…”

Section: Methodsmentioning

confidence: 99%

“…Glycosylated hemoglobin (HbA1c%) is positively correlated to serum advanced glycated end products (AGEs), which are formed by the Maillard Reaction [ 3 , 4 ]. Through the interaction of AGEs and receptors of AGEs (RAGEs), oxidative stress and inflammatory responses are expected to be induced and to lead to different extents of tissue damage.…”

Section: Introductionmentioning

confidence: 99%

The application of post-translational modification oriented serum proteomics to assess experimental diabetes with complications

Chen

Lee

et al. 2018

PLoS ONE

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Proteome analysis of serum from type 2 diabetics with complications may lead to the discovery of diagnostic or prognostic biomarkers. To circumvent the principal barrier of serum proteomics, our investigation aimed to evaluate whether a study of post-translational modification enriched serum proteins could be valuable for the discovery of biomarkers or metabolic pathways related to type 2 diabetes pathogenesis. Type 2 diabetes was induced from high-fat diet fed Sprague Dawley rats with streptozotocin injection. Once diabetic status was confirmed, serum samples from either fasted healthy or diabetic rats were pooled and profiled by two-dimensional difference gel electrophoresis or comparative 2D electrophoresis after protein enrichments using immobilized metal ion, concanavalin A, and lentil affinity chromatography, respectively. Differential expressed proteins were identified and the associated networks were established by an Ingenuity Pathway Analysis. As a result, induced rats became severe diabetic and accompanied by hyperlipidemia, fatty liver, and glomerular hypertrophy. There were 3 total, 14 phosphorylated and 23 glycosylated protein targets differentially expressed. Proteins could be linked to HNF4A, HNF1A, and NFκB transcriptional factors and antigen presentation, humoral immune response, and inflammatory response pathways. Predicted organ toxicity in kidney, heart, and liver matched with our histopathological results. In conclusion, post-translational modification based serum protein enrichment could be a valuable approach to enhance the resolution of serum proteomics without depleting potentially valuable abundant proteins. Our results also indicated the potential association of the hepatic secretome and hepatocyte nuclear factors in the pathogenesis of type 2 diabetes and its complications.

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“…Gallic acid seems to be most potent as antiglycating agent. There are many reports which suggest a similar role for phenolic acids in the prevention of AGEs ( Chih-Yu et al, 2011;Ramkissoon et al, 2013;Chen et al, 2016). However, in most of the earlier reports plant extracts have been used where equivalents of gallic acid were used to check the effect of these compounds.…”

Section: Discussionmentioning

confidence: 99%

Preventive effect of phenolic acids on in vitro glycation

Banan¹,

Ali²

2016

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The non enzymatic reaction between the carbonyl group of sugars and amino group of proteins, lipids and nucleic acids is termed as glycation. It has been linked to various diseases such as diabetes, cataract, Alzheimer's, dialysis related amyloidosis, atherosclerosis, Parkinson's as well as physiological ageing. In the present study, the progress of glycation was assessed, using methods for the measurement of browning, periodate, fructosamine and carbonyl content. It was found that phenolic acids (gallic acid, cinnamic acid and ferulic acid) caused a decrease in the production of amadori products and carbonyl content and had no significant effect on browning of glucoselysine mixture, standard glycation reaction. When the effect of gallic acid was checked on the glycated DNA sample, it caused the DNA damage alone and did not enhance the damage of glycated DNA sample. This study is significant as far as understanding the mechanism of phenolic acids on in vitro glycation is concerned.

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Phenolic acids inhibit the formation of advanced glycation end products in food simulation systems depending on their reducing powers and structures

Cited by 50 publications

References 46 publications

Immunogenic and structural properties of ovalbumin treated by pulsed electric fields

Immunogenic and structural properties of ovalbumin treated by pulsed electric fields

The application of post-translational modification oriented serum proteomics to assess experimental diabetes with complications

Preventive effect of phenolic acids on in vitro glycation

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