Effects of anthocyanins on beta-lactoglobulin glycoxidation: a study of mechanisms and structure-activity relationship
文献类型： 外文期刊
作者： Wang, Ruifeng 1 ; Khalifa, Ibrahim 4 ; Du, Xia 1 ; Li, Kaikai 1 ; Xu, Yujuan 3 ; Li, Chunmei 1 ;
作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
2.Huazhong Agr Univ, Minist Educ, Environm Correlat Food Sci, Wuhan 430070, Peoples R China
3.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Prod, Minist Agr,Key Lab Agr Prod Proc, Guangzhou 510610, Peoples R China
4.Benha Univ, Fac Agr, Food Technol Dept, Moshtohor 13736, Egypt
期刊名称：FOOD & FUNCTION （ 影响因子：5.396； 五年影响因子：5.536 ）
ISSN： 2042-6496
年卷期： 2021 年 12 卷 21 期
页码：
收录情况： SCI
摘要： We elucidated the underlying mechanisms of the anti-glycoxidation effects of five structurally different anthocyanins on glycated-beta-lactoglobulin (beta-Lg). The results indicated that anthocyanins structurally inhibited the formation of advanced glycation end-products, where petunidin-3-rutinoside-(p-coumaryl)-5-glucoside (Pt-Gl) exerted higher effects than those of others (p < 0.05). Through the three main steps of glycoxidation, anthocyanins trapped intermediate dicarbonyls and blocked some of the glycation sites of beta-Lg. UPLC-ESI-Q-TOF-MS characterized that these anthocyanins structurally formed mono- and di-GO/MGO adducts, and Pt-Gl formed adducts with both dicarbonyls. More importantly, Pt-Gl interacted with some of the glycation sites of beta-Lg such as Lys100, Lys101, and Arg124. Structurally, it was found that high-molecular weight anthocyanins with coumaric acid acylation seem to be better than others, which was followed by di- and mono-glycoside anthocyanins. Overall, GO/MGO-trapping and beta-Lg-anthocyanin binding are revealed as the key mechanisms of the anti-glycoxidation effects of anthocyanins on beta-Lg, which could be used as effective glycation inhibitors in protein-rich matrices.
- 相关文献
作者其他论文 更多>>
-
Insight into the changes in structural, physicochemical, and probiotic properties of yam peel polysaccharides subjected to different physical-assisted extraction methods
作者：Lu, Jinghui;Li, Dingjin;Duan, Zhenhua;Lu, Jinghui;Yu, Yuanshan;Xu, Yujuan;Li, Lu;Cheng, Lina;Peng, Jian;Chang, Hong;Lu, Jinghui
关键词：Chinese yam peel polysaccharides; Physicochemical properties; Surface morphology; Functional activity
-
The interaction between soluble dietary fiber and bound phenolic from litchi pomace, and its effect on gut microbiota and inflammation
作者：Chen, Xiaowei;Xu, Hanting;Xu, Yujuan;Wu, Jijun;Zou, Bo;Li, Lu;Yu, Yuanshan;Hu, Tenggen
关键词：Litchi pomace soluble dietary fiber; Bound phenolic; Simulating digestion; Antioxidant potential; Anti-inflammatory potential
-
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins
作者：Ying, Xiaoguo;Li, Xinyang;Deng, Shanggui;Zhang, Bin;Xiao, Gengsheng;Ma, Lukai;Xiao, Gengsheng;Xu, Yujuan;Brennan, Charles;Benjakul, Soottawat
关键词：aquatic products; lipid oxidation; protein oxidation; natural antioxidants; non-thermal treatment
-
Effects of Glycerol Monooleate on Improving Quality Characteristics and Baking Performance of Frozen Dough Breads
作者：Liu, Haocheng;Xu, Yujuan;Wen, Jing;Xu, Zhijie;Liu, Haocheng;Yang, Jiguo;Zhou, Jinfeng;Liu, Haocheng;Si, Weili;Li, Jian;Sun, Xueke
关键词：loaf; emulsifier; water distribution; microstructure; bakery product quality
-
Impact of high-voltage electric field coupled with heat transfer medium on the thawing quality of lychee
作者：Xie, Daiqin;Xie, Daiqin;Rong, Haozhao;Xu, Yujuan;Yu, Yuanshan;Zou, Bo;Dai, Fanwei;Li, Lu;Peng, Jian;Cheng, Lina;Rong, Haozhao
关键词：Litchi; Electrostatic field thawing; Nutritional quality; Flavor
-
Protective Effect of Zeaxanthin from Lycium barbarum L. on Ultraviolet B-Induced Skin Photodamage in Mice Through Nrf2-Related Pathway
作者：Zhu, Lin;Shen, Qiruonan;Li, Chunmei;Xu, Yujuan
关键词：UVB; skin;
Lycium barbarum L.; zeaxanthin; appearance; matrix metalloproteinases; tissue structure; Nrf2; antioxidant -
Metabolomic Analysis of Different Parts of Black Wax Gourd (Cucurbita pepo)
作者：Li, Jun;Liu, Haocheng;Xu, Yujuan;Yu, Yuanshan;Wen, Jing;Wu, Jijun;Fu, Manqin;Liu, Haocheng;Yang, Jiguo;Xie, Dasen;Zhong, Yujuan
关键词：black wax gourd; functional activity; nutritive value; UPLC-MS/MS
