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通过使用乳酸细菌的发酵食品抑制先进的糖化最终产品 (AGEs)

Yuki Nakashima^1,2, Hideki Kinoshita^3,4

¹Graduate School of Bioscience, Tokai University, Kumamoto, Japan.

Methods in molecular biology (Clifton, N.J.)

|August 29, 2024

概括

本研究探讨使用乳酸细菌 (LAB) 抑制先进的糖化终产物 (AGEs) 形成,这与糖尿病并发症有关. 引入了用于测试LAB的协议.

科学领域:

生物化学生物化学
微生物学微生物学
食品科学食品科学食品科学

背景情况:

糖化是一种糖和氨基之间的非酶反应,形成先进的糖化最终产品 (AGEs).
AGEs的积累与糖尿病 (DM) 的并发症有关,特别是在高血糖条件下.
抑制AGE的形成对于管理DM进展和相关健康问题至关重要.

研究的目的:

引入评估乳酸细菌 (LAB) 抑制AGE形成的疗效的协议.
为了确定可以在发酵食品中使用的特定LAB菌株,以减轻AGE积累.
提供方法来评估LAB对关键AGEs标记物的影响,如Nω-(carboxymethyl) arginine (CMA),Nε-(carboxymethyl) lysine (CML) 和光AGEs.

主要方法:

开发和描述用于评估AGE形成的抑制试验.
利用LAB菌株作为发酵食品矩阵中的潜在抑制剂.
使用已建立的生化分析量化特定的AGE (CMA,CML) 和光AGE.

主要成果:

该研究概述了量化LAB.的AGEs抑制的方法.
描述的协议允许对LAB进行选,以检测其抗糖化性质.
这项研究为开发功能性发酵食品以打击AGE奠定了基础.

结论:

乳酸细菌 (LAB) 显示出抑制AGE形成的潜力.
开发的协议对于识别功能性食品的有效LAB菌株至关重要.
通过LAB发酵准AGE可能提供一种减少糖尿病并发症的策略.

关键词:

高级糖化最终产品的高级糖化.糖尿病糖尿病糖尿病乳酸细菌是一种乳酸细菌.与生活方式相关的疾病豆奶酸奶是一种酸奶.

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