Journal
FOOD CHEMISTRY
Volume 361, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.130102
Keywords
Myrica rubra; Phenolic compounds; Advanced glycation end-products; Maillard reaction; Dicarbonyls
Funding
- State key research and development plan [2019YFC1605000]
- Open Project of Wenzhou Characteristic Food Resources Engineering Technology Research Center [ZD202003-04]
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This study investigated the inhibition of Chinese bayberry phenolics on AGEs formation, revealing that they can reduce the formation of AGEs and protect proteins from damage. Chinese bayberry fruits, especially the Biqi and Wuzi cultivars, may be a promising dietary strategy to mitigate AGEs load in the human body.
Protein glycation and formation of advanced glycation end-products (AGEs) impose threats to the human health. This study firstly investigated the inhibition of Chinese bayberry (Myrica rubra) phenolics on AGEs formation through mechanistic analysis. Four common Chinese bayberry cultivars were selected to prepare phenolic-rich extracts (CBEs) and characterized for phenolic composition, and their anti-AGE properties were evaluated in multiple in vitro systems. Total sixteen phenolics were quantified in CBEs by UPLC-ESI-MS/MS. CBEs reduced total and specific fluorescent AGEs formation in various simulating models, and protected the protein from structural modification, oxidation, and cross-linking. Mechanistic analysis unveiled that scavenging of free radicals, inactivation of transition metals, interaction with protein to form complexes, and trapping of reactive alpha-dicarbonyls to form adducts underlain the mechanisms of the anti-glycative actions of CBEs. Chinese bayberry fruits, especially the cultivars Biqi and Wuzi, may be a promising dietary strategy to mitigate AGEs load in the human body.
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