Evaluation of Fructo-, Inulin-, and Galacto-Oligosaccharides on the Maillard Reaction Products in Model Systems with Whey Protein
Evaluation of Fructo-, Inulin-, and Galacto-Oligosaccharides on the Maillard Reaction Products in Model Systems with Whey Protein
复制标题
乳清蛋白模型系统中果糖、菊粉和低聚半乳糖对美拉德反应产物的评价
DOI：
10.1021/acs.jafc.2c03197
复制
发表时间：
2022
影响因子：
6.1
通讯作者：
Matsumoto Hitoshi
中科院分区：
文献类型：
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作者：
Nomi Yuri;Sato Tae;Mori Yuki;Matsumoto Hitoshi
本研究旨在研究果糖、菊粉和低聚半乳糖（FOS、IOS 和 GOS）对形成美拉德反应产物（如褐变、α-二羰基化合物和晚期糖基化终产物 (AGE)）的影响。将含有每种碳水化合物（单糖、二糖和寡糖）和乳清蛋白的模型溶液（pH 6.8）在 50 °C 下孵育 8 周。在IOS模型中，DP3或更大的糖在第4周时显着降低，而在FOS模型中在第6周时显着降低。 8周后GOS残留量高于FOS和IOS；然而，与其他模型相比，形成了大量的3-脱氧葡萄糖醛酮。寡糖模型中的Nε-羧甲基赖氨酸（CML）浓度约为单糖和乳糖模型中的一半。在 IOS 模型中观察到最高浓度的乙二醛和甲基乙二醛衍生的氢化咪唑酮 3（G-H3 和 MG-H3），表明涉及通过 β-2 → 1 键连接的果糖单元。如果使用酸水解进行 AGE 分析，G-H3 和 MG-H3 定量可能是反映果糖对精氨酸残基的修饰的有用指标。即使在没有还原末端位点的 FOS 模型中，CML、G-H3 和 MG-H3 也大量形成，表明寡糖的降解产物可能参与了 AGE 的形成。
The present study aimed to investigate the effects of fructo-, inulin-, and galacto-oligosaccharides (FOS, IOS, and GOS) on forming the Maillard reaction products such as browning, α-dicarbonyl compounds, and advanced glycation end products (AGEs). The model solutions at pH 6.8 containing each carbohydrate (mono-, di-, and oligosaccharides) and whey protein were incubated at 50 °C for 8 weeks. In the IOS model, sugars of DP3 or larger were significantly decreased at 4 weeks, whereas at 6 weeks in the FOS model. The residual amount of GOS after 8 weeks was higher than FOS and IOS; however, a large amount of 3-deoxyglucosone was formed compared to the other models.Nε-Carboxymethyllysine (CML) concentrations in oligosaccharide models were about half of those in monosaccharide and lactose models. The highest concentrations of glyoxal- and methylglyoxal-derived hydroimidazolones 3 (G-H3 and MG-H3) were observed in the IOS model, indicating the involvement of fructose units linked by β-2 → 1 bonds. G-H3 and MG-H3 quantification could be a useful indicator to reflect the modification of an arginine residue by fructose if used acid-hydrolysis for AGE analysis. CML, G-H3, and MG-H3 were considerably formed even in the FOS model, which has no reducing terminal site, suggesting that degradation products of oligosaccharides probably participated in the formation of AGEs.