关于四种聚烯化合物从梨提取物中对高级糖化终产品 (AGEs) 的抑制作用和机制的研究
Xue Han1, Xue Sun2, Zihang Shi1
1State Key Laboratory of Agricultural Products Safety, College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315211, China.
Food chemistry: X
|August 14, 2025
概括
佩里拉提取物中的多会抑制先进的糖化终产品 (AGEs) 的形成. 这些化合物通过清除自由基和防止聚合来保护蛋白质,为加工食品提供战略.
科学领域:
- 食品化学 食品化学
- 生物化学 生物化学
- 营养保健品 营养保健品
背景情况:
- 在高温加工过程中形成的高级糖化最终产品 (AGEs).
- AGEs与健康问题和降低食品质量有关.
- 佩里拉提取物含有具有潜在抗糖化特性的生物活性多.
研究的目的:
- 为了研究梨提取物聚醇对AGE形成的抑制作用.
- 阐明AGE抑制的潜在分子机制.
- 为在加工肉制品中使用百叶草提取物提供基础.
主要方法:
- 在体外高温糖化模型.
- 超高性能液体色谱-质谱学 (UPLC-MS) 用于多的识别.
- 对蛋白质氧化,聚合,疏水性和颗粒大小的分析.
主要成果:
- 佩里拉提取物中的多,包括奎尔丁和罗斯马林酸,显著抑制了AGE的形成 (41.3%-61.1%).
- 抑制通过自由基清除,金属离子化和减少蛋白质聚合和氧化而发生.
- 聚醇调节了蛋白质构成,表面水性和颗粒大小.
结论:
- 佩里拉提取物中的多化合物在高温条件下有效抑制AGE的形成.
- 机制包括抗氧化活性和蛋白质结构性质的调制.
- 这些研究结果支持使用佩里拉提取物来缓解加工食品中的AGE.
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