摘要
The effects of ferulic acid(FA)and chlorogenic acid(CGA)on fluorescent advanced glycation end-products(fAGEs)were investigated through the Maillard reaction.Model systems were incubated with different concentrations(0,10,20,40,80,and 160μg/mL)of FA or CGA at 55◦C for 12 h,and fluorescence intensity of advanced glycation end-products(AGEs)was measured.After adding 160μg/mL FA and CGA,the fluorescence intensity of AGEs was suppressed by 15.988%±0.556%and 16.544%±0.275%,respectively(P<0.05).Compared with control group,free amino groups levels were the highest in model systems containing 160μg/mL FA(0.096±0.011 mg L-leucine equivalent/mL)and CGA(0.130±0.000 mg L-leucine equivalent/mL)(P<0.05).Carbonyls content decreased in a dose-dependent fashion with increasing concentrations of FA and CGA(P<0.05).Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)results demonstrated that FA and CGA could impede the generation of bovine serum albumin(BSA)-glucose cross-linking substances.Spectroscopy results indicated that the binding constant of BSA-CGA was higher than that of BSA-FA.Meanwhile,molecular docking results suggested that the binding affinity of CGA to BSA was greater than to FA.These results suggested that CGA had a stronger inhibitory effect on the fluorescence intensity of AGEs.Therefore,FA and CGA may be potent natural antioxidants in mitigating the accumulation of AGEs during food thermal processing.
基金
supported by the Fundamental Research Program of Shanxi Province(No.202203021211311)
the Open Project Program of Xinghuacun College of Shanxi University(Shanxi Institute of Brewing Technology and Industry)(No.XCSXU-KF-202224,XCSXU-KF-202329)
and the National Natural Science Foundation of China(No.31801670).
