The Antiglycative Effect and Potential Mechanism of LbGp in BSA-Fru Models and Biscuit

Advanced glycation end products (AGEs), harmful compounds formed via the Maillard reaction during food processing, are known to accumulate in vivo and contribute to diabetic complications and chronic diseases. The identification of natural anti-glycation components offers promising dietary intervention strategies. In this study, the inhibitory effects of Lycium barbarum glycopeptide (LbGp) on AGEs formation were systematically investigated both in vitro (using a BSA‑fructose model) and in a real food system (cookies), and the underlying molecular mechanisms were elucidated. Through multistage analysis of glycation intermediates, detection of protein oxidation markers, and structural characterization, combined with fluorescence quenching and thermodynamic assays, the key molecular targets of LbGp were identified. Its practical efficacy was further validated in a biscuit model. Results showed that LbGp dose‑dependently suppressed the formation of fructosamine, α‑dicarbonyl compounds, and fluorescent AGEs in the BSA-fructose model. Mechanistically, LbGp chelated Fe^{2 +}, preserved protein-free sulfhydryl and carbonyl groups, maintained the α‑helical structure of BSA, and inhibited the formation of β‑sheet cross‑linked aggregates. In cookies, the addition of 4% LbGp reduced AGE content by 33.55%, while it also reduces their hardness and increases their moisture content. This study demonstrates the multi-target and synergistic anti-glycation activity of LbGp in both chemical and food model systems. These findings provide experimental support for its potential application as a functional food additive to mitigate AGE formation during thermal food processing, thereby improving food quality and safety.