Journal
FOOD CHEMISTRY
Volume 214, Issue -, Pages 726-735Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.07.118
Keywords
L-ascorbic acid; Phenolic acid; Chemo-enzymatic synthesis; Advanced glycation end products; Novozyme 435 (R)
Funding
- Basic Science Research Program through the National Research Foundation (NRF) of South Korea - Ministry of Education [2015R1D1A1A01059199]
- Priority Research Centers Program through the National Research Foundation of Korea (NRF) - Ministry of Education, Science and Technology [NRF-2009-0094071]
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This study successfully established the feasibility of a two-step chemo-enzymatic synthesis of L-ascorbyl phenolates. Intermediate vinyl phenolates were first chemically produced and then underwent trans-esterification with L-ascorbic acid in the presence of Novozyme 435 (R)(Candida Antarctica lipase B) as a catalyst. Twenty vinyl phenolates and 11 ascorbyl phenolates were subjected to in vitro bioassays to investigate their inhibitory activity against advanced glycation end products (AGEs). Among them, vinyl 4-hydroxycinnamate (17VP), vinyl 4-hydroxy-3-methoxycinnamate (18VP), vinyl 4-hydroxy-3,5-dimethoxycinnamate (20VP), ascorbyl 4-hydroxy-3-methoxycinnamate (18AP) and ascorbyl 3,4-dimethoxycinnamate (19AP) showed 2-10 times stronger inhibitory activities than positive control (aminoguanidine and its precursors). These results indicated that chemo-enzymatically synthesized compounds have AGE inhibitory effect and thus are effective in either preventing or retarding glycation protein formation. (C) 2016 Elsevier Ltd. All rights reserved.
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