Effects of Glycated Glutenin Heat-Processing Conditions on Its Digestibility and Induced Inflammation Levels in Cells.
Effects of Glycated Glutenin Heat-Processing Conditions on Its Digestibility and Induced Inflammation Levels in Cells.
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糖化麦谷蛋白热处理条件对其消化率和诱导细胞炎症水平的影响
DOI：
10.3390/foods10061365
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发表时间：
2021-06-12
期刊：
影响因子：
--
通讯作者：
Wang S
中科院分区：
文献类型：
--
作者：
Wang Y;Dong L;Zhang Y;Wang J;Wang J;Pang W;Wang S
蛋白质是三大常量营养素之一，对健康至关重要。麦谷蛋白与α-二羰基化合物(α-DC)在热加工过程中发生反应，可改变其结构，从而降低其消化率。此外，美拉德反应形成的晚期糖基化终末产物(AGEs)与糖尿病相关的长期并发症有关。在本研究中，我们通过模拟常见的食品加工条件，建立了α-DC和麦谷蛋白的热处理反应体系。采用体外消化模型研究了糖化麦谷蛋白的消化率，并进一步研究了糖化麦谷蛋白消化产物对巨噬细胞炎症反应的影响。结果表明，反应温度、处理时间、pH值、反应物质量比等因素对糖化麦谷蛋白的消化率有显著影响，其中反应物质量比的影响最为显著。结果表明，当麦谷蛋白与甲基乙二醛(MGO)的质量比为1：3时，糖化麦谷蛋白诱导的炎症水平最高。反应物的质量比显著影响糖化麦谷蛋白的消化率和巨噬细胞诱导的炎症反应水平。这表明，通过控制小麦制品的热加工条件，可以保护蛋白质的营养价值，提高食品安全性。
Protein is one of the three major macronutrients and is essential for health. The reaction of α-dicarbonyl compounds (α-DCs) with glutenin during heat processing can modify its structure, thereby reducing its digestibility. Furthermore, advanced glycation end products (AGEs) formed by the Maillard reaction are associated with long-term diabetes-related complications. In this study, we established a heat processing reaction system for α-DCs and glutenin by simulating common food processing conditions. An in vitro digestion model was used to study the digestibility of glycated glutenin; whereupon the effects of the digestion products on macrophage inflammatory response were further investigated. It was found that reaction conditions, including temperature, treatment duration, pH, and reactant mass ratio, can significantly affect the digestibility of glycation glutenin, in which the mass ratio of reactants has the most significant influence. We demonstrated that when the mass ratio of glutenin to methylglyoxal (MGO) was 1:3, the level of inflammation induced by glycated glutenin was the highest. The mass ratio of reactants significantly affects the digestibility of glycation glutenin and the level of macrophage-induced inflammatory response. This suggests that it is possible to protect the nutritional value of protein and improve food safety by controlling the heat processing conditions of wheat products.
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