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Published on: April 26, 2011
Stigmasterol-Based EGCG Liposomes Reduce Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) in a Model
Xinyu Liu1, Wei Quan2, Xufeng Wang1
1School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China.
None:
(-)-Epigallocatechin gallate (EGCG) is a promising inhibitor for the formation of advanced glycation end products. However, its instability limits its application in complex food systems. In this study, EGCG was encapsulated into liposomes prepared using stigmasterol as a cholesterol substitute. The optimal formulation (mass ratio of lecithin: stigmasterol: EGCG = 10:5:1) achieved a high encapsulation efficiency of 92.86% and a particle size of 239.87 nm. Stigmasterol-based EGCG liposomes (ESLs) significantly enhanced the stability of EGCG at 100 °C across the pH range of 5.0-8.0, and also notably improved its antioxidant activity. Moreover, ESL increased the trapping efficiency of EGCG against glyoxal and methylglyoxal under thermal conditions. Consequently, ESLs exhibited a stronger inhibitory effect on Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) formation than that of free EGCG both in the chemical model system and in cookies. When applied in cookies at an optimal concentration of 0.05%, ESLs reduced CML and CEL by 45.8% and 47.0% respectively, with only minor impacts on texture and color. These results indicate that encapsulation of EGCG into stigmasterol-based liposomes effectively protects it, thus maintaining its stability and inhibitory activity in real food matrices.
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