Debate: Could the litchi pericarp oligomeric procyanidins bioconverted by Lactobacillus plantarum increase the inhibitory capacity on advanced glycation end products?
Debate: Could the litchi pericarp oligomeric procyanidins bioconverted by Lactobacillus plantarum increase the inhibitory capacity on advanced glycation end products?
复制标题
争论：植物乳杆菌生物转化的荔枝果皮低聚原花青素能否增加对晚期糖基化终产物的抑制能力？
DOI：
10.3389/fnut.2022.961078
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发表时间：
2022
影响因子：
5
通讯作者：
Wu, Qian
中科院分区：
文献类型：
--
作者：
Feng, Nianjie;Tang, Fei;Hu, Chuanqin;Cheng, Lei;Lv, Zhejuan;Shen, Yang;Li, Wei;Xiao, Gengsheng;Dong, Hao;Wu, Qian
关键词：
乳酸菌已被用作提高多酚类物质抗氧化能力的发酵菌株。抗氧化能力是抑制晚期糖基化终产物（AGE）形成的重要因素之一，乳酸菌是否能提高原花青素对AGE形成的抑制能力？令人惊讶的是，在模拟食品加工和胃肠道消化系统中获得了相反的结果。与植物乳杆菌（L. plantarum）孵育后，荔枝果皮低聚原花青素（LPOPCs）被生物转化为多种酚酸，其抗氧化活性如预期的那样增强。然而，抗糖化能力和捕获羰基化合物的能力都减弱了，这可能是抑制AGE形成的主要原因。此外，与植物乳杆菌孵育的LPOPCs抑制了消化酶的活性，从而降低了糖化蛋白的消化率。本研究首次系统地提出原花青素生物转化是提高抗氧化活性的有效手段，但对AGEs抑制无显著促进作用。
Lactic acid bacteria (LAB) have already been used as fermentation strains to enhance the antioxidant capacity of polyphenols. Antioxidant capacity is one of the most important factors to inhibit advanced glycation end product (AGE) formation and could LAB increase the inhibitory capacity of procyanidins on AGEs formation? It was surprising that opposite results were obtained both in simulated food processing and gastrointestinal digestion systems. After incubation with Lactobacillus plantarum (L. plantarum), litchi pericarp oligomeric procyanidins (LPOPCs) were bioconverted to several phenolic acids, which increased the antioxidant activity as expected. However, antiglycation ability and trapping carbonyl compounds capacity both weakened and it might be the primary reason for decreasing the inhibitory effect on AGE formation. Furthermore, it was found that LPOPCs incubated with L. plantarum inhibited the activity of digestive enzymes and thus decreased the digestibility of glycated protein. Our study systematically proposed for the first time that procyanidins bioconversion is an effective means to improve the antioxidant activity but has no remarkable promoting effect on AGEs inhibition.
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影响因子：
--
作者：
Uribarri J;Woodruff S;Goodman S;Cai W;Chen X;Pyzik R;Yong A;Striker GE;Vlassara H
通讯作者：
Vlassara H
影响因子：
4.1
作者：
Sang, Shengmin;Shao, Xi;Ho, Chi-Tang
通讯作者：
Ho, Chi-Tang
影响因子：
8.8
作者：
He, Qiang;Lv, Yuanping;Yao, Kai
通讯作者：
Yao, Kai
影响因子：
4.2
作者：
Scalbert, A;Williamson, G
通讯作者：
Williamson, G
影响因子：
6.1
作者：
Peng, Xiaofang;Cheng, Ka-Wing;Wang, Mingfu
通讯作者：
Wang, Mingfu