:一种强大的高级糖化最终产品的抑制剂
Xin Yang1, Siyu Wei1, Kangdi Hou1
1College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
Food chemistry
|September 21, 2024
概括
(Cit) 有效地抑制了食品中先进的糖化终产品 (AGEs) 的形成. 这种安全的化合物可以将AGE降低80%以上,这可能对健康有好处.
科学领域:
- 食品化学 食品化学
- 生物化学 生物化学
- 毒理学 毒理学 毒理学
背景情况:
- 在食品加工过程中形成的高级糖化最终产品 (AGEs).
- AGEs对人类健康构成重大风险.
- 抑制AGE的形成对于食品安全至关重要.
研究的目的:
- 为了研究 (Cit) 作为AGE形成的抑制剂.
- 在牛血清白蛋白 (BSA) - 葡萄糖 (Glc) 模型中评估Cit的疗效和安全性.
- 阐明Cit抑制AGE的机制.
主要方法:
- 使用BSA-Glc系统来建模AGE的形成.
- 量化的光和非光AGEs.
- 测量了特定的AGE标志物,如N-ε-碳氧甲基氨酸 (CML) 和N-ε-碳氧乙基氨酸 (CEL).
- 使用高分辨率质谱仪进行结构分析.
- 在BSA-Cit引物上进行了细胞毒性测定.
主要成果:
- 西特拉显示超过80%的光AGEs的抑制.
- 它将CML和CEL水平降低了多达45.85%和59.32%,分别.
- 证实Citral的碳基和CC基在BSA结合位点上与葡萄糖竞争.
- BSA-Cit添加剂没有表现出细胞毒性.
结论:
- 西特拉是AGE形成的强有力的抑制剂.
- 西特拉有效地降低了关键的AGE标志物.
- 醇通过与葡萄糖竞争与蛋白质结合而起作用.
- 西特拉是抑制AGE的安全化合物.
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