Inhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin.
Inhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin.
复制标题
莲子寡聚原花青素对酸奶中晚期糖基化终产物的抑制作用
DOI：
10.3389/fnut.2021.781998
复制
发表时间：
2021
影响因子：
5
通讯作者：
Xiao J
中科院分区：
文献类型：
--
作者：
Feng N;Shen Y;Hu C;Tan J;Huang Z;Wang C;Guo Z;Wu Q;Xiao J
酸奶的基本成分包括乳糖和蛋白质。酸奶易发生美拉德反应，产生大量的糖基化终末产物（AGEs），导致一些慢性疾病。莲房低聚原花青素（LSOPC）已被证明有很强的抑制作用，在模拟模型中的AGE的形成，然而，原花青素对AGE的形成和酸奶品质的后续影响的抑制仍然是未知的。结果表明，LSOPC对荧光AGEs和Nε-羧甲基赖氨酸的形成有较好的抑制作用（P < 0.05）。酸奶对AGEs的抑制能力和抗氧化活性与LSOPC的浓度呈正相关。同时研究了LSOPC对酸奶理化性质的影响。添加LSOPC后，酸奶的结合水含量、黏度和风味均显著增加（P < 0.05）。因此，LSOPC可能会导致显着的好处，控制AGE的形成和改善酸奶的品质。
The basic ingredients of yogurt include lactose and protein. Yogurt undergoes the Maillard reaction easily, producing many advanced glycation end products (AGEs) that cause some chronic diseases. Lotus seedpod oligomeric procyanidin (LSOPC) have demonstrated a strong inhibitory effect on AGE formation in simulated models; however, the inhibition of procyanidin on AGE formation and the subsequent effects on yogurt quality remains unknown. Our study demonstrated that LSOPC had a good inhibitory effect on the formation of fluorescent AGEs and Nε-carboxymethyl lysine (P < 0.05). The inhibitory capacity on AGEs and antioxidant activity of yogurt were positively correlated with the concentration of LSOPC. The effect of LSOPC on the physicochemical properties of yogurt was also evaluated. Bound water content, viscosity, and flavor of yogurt were significantly increased after LSOPC addition (P < 0.05). Therefore, LSOPC may lead to significant benefits for controlling AGE formation and improving the quality of yogurt.
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影响因子：
5.2
作者：
de Jesus Cenobio-Galindo, Antonio;Diaz-Monroy, Gilberto;German Campos-Montiel, Rafael
通讯作者：
German Campos-Montiel, Rafael
DOI：
10.3390/molecules15128769
发表时间：
2010-12-02
期刊：
Molecules (Basel, Switzerland)
影响因子：
--
作者：
Olszewska MA;Nowak S;Michel P;Banaszczak P;Kicel A
通讯作者：
Kicel A
影响因子：
8.8
作者：
Navarro, Marta;Morales, Francisco J.
通讯作者：
Morales, Francisco J.
影响因子：
6
作者：
Solval, Kevin Mis;Chouljenko, Alexander;Sathivel, Subramaniam
通讯作者：
Sathivel, Subramaniam
影响因子：
8.8
作者：
Peng, Xiaofang;Ma, Jinyu;Wang, Mingfu
通讯作者：
Wang, Mingfu