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.
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