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Chitosan inhibits advanced glycation end products formation in chemical models and bakery food

文献类型： 外文期刊

作者： Wang, Shenwan 1 ; Zheng, Lili 1 ; Zheng, Xiaoyan 1 ; Yang, Yang 1 ; Xiao, Dao 1 ; Zhang, Haide 2 ; Ai, Binling 1 ; Sheng, Zhanwu 1 ;

作者机构： 1.Chinese Acad Trop Agr Sci, Haikou Expt Stn, Haikou 571101, Hainan, Peoples R China

2.Hainan Univ, Coll Food Sci & Engn, Haikou 570228, Hainan, Peoples R China

3.Haikou Key Lab Banana Biol, Haikou 571101, Hainan, Peoples R China

关键词： Hydrocolloid; Chitosan; Advanced glycation end products; Inhibition; Chemical model

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：11.504； 五年影响因子：11.357 ）

ISSN： 0268-005X

年卷期： 2022 年 128 卷

页码：

收录情况： SCI

摘要： The inhibitory effects of eight common hydrocolloids on the formation of advanced glycation end products (AGEs) were evaluated using chemical models. Among the hydrocolloids, chitosan (CTS) showed the best inhibition of AGEs formation. CTS greatly decreased the concentrations of fluorescent and non-fluorescent AGEs in the models when added at 0.5% (w/w). The effect of CTS was also evaluated in sponge cakes. Addition of 0.5% (w/w) CTS to the cake batter, decreased AGEs by 30.31%-61.22% and improved the hardness and moisture content of the cake without changing the color. The contents of N-epsilon-carboxymethyllysine and the N-epsilon-carbox-yethyllysine in the free state were reduced by 51.68% and 42.43%, respectively. The inhibition mechanism of CTS was studied and we found that CTS decreased the availability of substrate of glycation by reacting with protein and competing reducing sugars with lysine and arginine in the chemical models. This resulted in inhibition of proteins oxidation and retarded the reaction between dicarbonyl compounds and proteins. The results of this study indicate that CTS is a potential inhibitor of AGEs formation for use in baked products.

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