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.
- 相关文献
作者其他论文 更多>>
-
Foisc1 regulates growth, conidiation, sensitivity to salicylic acid, and pathogenicity of Fusarium oxysporum f. sp. cubense tropical race 4
作者：Guo, Lijia;Wang, Jun;Zhou, You;Liang, Changcong;Liu, Lei;Yang, Yang;Huang, Junsheng;Yang, Laying;Guo, Lijia;Wang, Jun;Zhou, You;Liang, Changcong;Liu, Lei;Yang, Yang;Huang, Junsheng;Yang, Laying;Guo, Lijia;Wang, Jun;Zhou, You;Liang, Changcong;Liu, Lei;Yang, Yang;Huang, Junsheng;Yang, Laying;Guo, Lijia;Wang, Jun;Zhou, You;Liang, Changcong;Liu, Lei;Yang, Yang;Huang, Junsheng;Yang, Laying
关键词：Vascular wilt of banana; Isochorismatase; Pathogenicity; Salicylic acid; Defense response; Fusaric acid biosynthesis
-
Bacillus velezensis Isolate X5 Stimulates the Resistance of Resistant and Susceptible Banana Varieties to Foc Through Different Mechanisms
作者：Xu, Yunlong;Wang, Jun;Liang, Changcong;Zhou, You;Guo, Lijia;Yang, Yang;Yang, Laying;Xu, Yunlong;Tian, Guangxiang
关键词：
Fusarium oxysporum f. sp.cubense race 4 (Foc4);Bacillus velezensis ; free amino acids; soluble sugar; transcriptome; disease resistance -
The near-complete genome assembly of Ampelopsis grossedentata provides insights into its origin, evolution, and the regulation of flavonoid biosynthesis
作者：Yao, Zhi;Feng, Zhi;Wu, Fuwen;Zhang, Peiling;Wang, Yiqiang;Li, Meng;Yao, Zhi;Feng, Zhi;Wu, Fuwen;Zhang, Peiling;Wang, Yiqiang;Li, Meng;Wang, Qiye;Ai, Binling
关键词：
Ampelopsis grossedentata ; reference genome; WGD; WGCNA -
Emergy, environmental impact, and economic assessment of rubber-edible mushroom-vegetable intercropping in Hainan, China
作者：Zhou, Xiaohui;Zheng, Xiaolan;Bu, Lianyan;Yang, Yang;Xu, Lin;Ding, Ye;Li, Qinfen;Cheng, Hanting;Zhou, Xiaohui;Zheng, Xiaolan;Bu, Lianyan;Yang, Yang;Xu, Lin;Ding, Ye;Li, Qinfen;Cheng, Hanting;Zhou, Xiaohui;Zheng, Xiaolan;Bu, Lianyan;Yang, Yang;Xu, Lin;Ding, Ye;Li, Qinfen;Cheng, Hanting;Zhou, Xiaohui;Zheng, Xiaolan;Bu, Lianyan;Yang, Yang;Xu, Lin;Ding, Ye;Li, Qinfen;Cheng, Hanting;Zhou, Xiaohui;Zheng, Xiaolan;Bu, Lianyan;Yang, Yang;Xu, Lin;Ding, Ye;Li, Qinfen;Cheng, Hanting;Zhou, Xiaohui;Zheng, Xiaolan;Bu, Lianyan;Yang, Yang;Xu, Lin;Ding, Ye;Li, Qinfen;Cheng, Hanting
关键词：Emergy evaluation; Life cycle assessment; Economic analysis; Sustainability; Rubber intercropping system
-
Passion fruit peel-derived low-methoxyl pectin: De-esterification methods and application as a fat substitute in set yogurt
作者：Yang, Yang;Zhang, Wenxing;Ai, Binling;Zheng, Lili;Zheng, Xiaoyan;Xiao, Dao;Sheng, Zhanwu;Zhang, Wenxing;Yang, Jinsong;Ai, Binling;Wang, Shenwan
关键词：Pectin; Dielectric barrier discharge plasma; Esterification degree; Fat substitute; Yogurt
-
Integrative approach to modifying banana starch: The role of physical treatment and polyphenol enrichment on physicochemical and digestive characteristics
作者：Sun, Ying;Xiao, Dao;Zheng, Xiaoyan;Yang, Yang;Zheng, Lili;Ai, Binling;Sun, Ying;Sheng, Zhanwu;Sun, Ying;Xiao, Dao;Zheng, Xiaoyan;Yang, Yang;Zheng, Lili;Ai, Binling
关键词：Banana starch; Resveratrol; Plasma; Ultrasound; Heat-moisture; Resistant starch
-
Double network hydrogel coating improved avocado freshness preservation: Preparation, testing and mechanism
作者：Zheng, Lili;Tian, Ziang;Ai, Binling;Yang, Yang;Zheng, Xiaoyan;Liu, Yongxia;Xiao, Dao;Sheng, Zhanwu;Sheng, Zhanwu;Zheng, Lili;Qin, Jianguang
关键词：Double network hydrogel; Edible coating; Keep fresh; Avocados preservation
