Naringenin, a common flavanone, inhibits the formation of AGEs in bread and attenuates AGEs-induced oxidative stress and inflammation in RAW264.7 cells
Naringenin, a common flavanone, inhibits the formation of AGEs in bread and attenuates AGEs-induced oxidative stress and inflammation in RAW264.7 cells
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柚皮素是一种常见的黄烷酮，可抑制面包中 AGE 的形成，并减轻 RAW264.7 细胞中 AGE 诱导的氧化应激和炎症
DOI：
10.1016/j.foodchem.2018.06.126
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发表时间：
2018-12-15
期刊：
影响因子：
8.8
通讯作者：
Wang, Mingfu
中科院分区：
文献类型：
--
作者：
Teng, Jing;Li, Yunlong;Wang, Mingfu
黄酮类化合物作为一种常用的食品添加剂，引起了广泛的研究兴趣。研究了柚皮素对面包皮中糖基化终产物（AGEs）形成的影响。结果表明，随着面包中柚皮素含量的增加（0.25-1% w/w），CML和总荧光AGEs的形成受到显著抑制（分别为9.67-54.27%和11.79- 35.19%）。此外，添加柚皮素还能显著抑制面包皮中丙烯酰胺的生成，同时增强面包屑的抗氧化和抗菌活性，且不会对面包品质产生不良影响。此外，在RAW264.7细胞中，柚皮素显著降低AGEs诱导的ROS产生以及一些炎症介质的含量。总之，我们的研究结果表明，柚皮素可以对AGEs在食物中的形成和AGEs诱导的细胞氧化应激和炎症具有双重抑制作用。
Dietary flavonoids as popular food additives have attracted a wide range of research interests. Naringenin, a common flavanone, was evaluated of its impact on the formation of advanced glycation endproducts (AGEs) in bread crust. It was found that with the increase of naringenin content in bread (0.25-1% w/w), the formation of CML and total fluorescent AGEs were significantly inhibited (9.67-54.27% and 11.79-35.19%, respectively). In addition, the fortification with naringenin could also significantly inhibit the formation of acrylamide in bread crust, while enhancing the antioxidant and antibacterial activity of bread crumb without bringing undesirable changes to the bread quality attributes. Moreover, in RAW264.7 cells, naringenin significantly reduced of AGEs-induced ROS production as well as the contents of some inflammatory mediators. Altogether, our finding indicated naringenin can have dual inhibitory effects on both AGEs' formation in foods and AGEs-induced cellular oxidative stress and inflammation.