Mitigation of ovalbumin glycation in vitro by its treatment with green tea polyphenols

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• 作者：Ezgi Doğan Cömert ; H. Gül Akıllıoğlu ; Vural Gökmen
• 关键词：Glycation ; Ovalbumin ; Anti ; glycation agent ; Green tea polyphenols ; N ; ε ; fructoselysine ; N ; ε ; carboxymethyl lysine
• 刊名：European Food Research and Technology
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：243
• 期：1
• 页码：11-19
• 全文大小：
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Food Science; Analytical Chemistry; Biotechnology; Agriculture; Forestry;
• 出版者：Springer Berlin Heidelberg
• ISSN：1438-2385
• 卷排序：243

文摘

Polyphenols are known as inhibitors of glycation since they alter the pathways of the Maillard reaction by several mechanisms involving antioxidant activity, reactive dicarbonyl trapping, inhibition of sugar autoxidation, and amino group binding. Green tea is a rich source of polyphenols. This study aimed to investigate the effects of protein modification with green tea polyphenols on glycation potential of ovalbumin. For this purpose, green tea infusion was prepared and ovalbumin was treated with that infusion at alkaline pH conditions in order to let oxidation of polyphenols to quinone forms and formation of covalent linkages between quinones and amine residues of protein. This modified ovalbumin was heated with glucose at 90 °C. Furosine, the compound formed from N-ε-fructoselysine during acid hydrolysis, and N-ε-carboxymethyl lysine (CML) as indicators of early and advanced glycation, respectively, were monitored. Free lysine concentrations and antioxidant activity were measured in order to enlighten the interaction mechanism. Results showed that treatment of ovalbumin with green tea phenolics before reaction with glucose has a potential to limit glycation. In total 15 % less furosine was formed in treated ovalbumin than control ovalbumin upon heating at 90 °C for 1 h, whereas 14 % less CML was formed.