Antiglycating Effect of Phenolics from the Chilean Currant Ribes cucullatum under Thermal Treatment

Abstract

Numerous dietary polyphenols possess antiglicating activity, but the effects of thermal treatment on this activity are mostly unknown. The effect of thermal treatment in the antiglycating activity of polyphenolic enriched extracts (PEEs) from Ribes cucullatum towards glyoxal-induced glycation of sarcoplasmic proteins was assessed. Sarcoplasmic proteins from chicken, beef, salmon, and turkey, were incubated 2 h at 60 °C with and without glyoxal and different concentrations of PEEs (0.25, 0.5, 1, and 5 mg/mL). The antiglycating activity was evaluated by: (1) Lys and Arg consumption, (2) Carboxymethyl lysine (CML) generation, and (3) lipid-derived electrophiles inhibition in a gastric digestion model. Protective effects were observed against CML generation in proteins and a decrease of electrophiles in the gastric digestion model. A dose-dependent consumption of Lys and Arg in proteins/PEEs samples, indicated the possible occurrence of quinoproteins generation from the phenolics. Protein/PEEs incubations were assessed by: (1) High pressure liquid chromatography analysis, (2) Gel electrophoresis (SDS-PAGE), and (3) Redox cycling staining of quinoproteins. Protein/PEEs incubations produced: (1) Decrease in phenolics, (2) increase of protein crosslinking, and (3) dose-dependent generation of quinoproteins. We demonstrate that phenolic compounds from R. cucullatum under thermal treatment act as antiglycating agents, but oxidative reactions occurs at high concentrations, generating protein crosslinking and quinoproteins.

Oleuropein-Enriched Extract From Olive Mill Leaves by Homogenizer-Assisted Extraction and Its Antioxidant and Antiglycating Activities

“…Consequently, high consumption of thermally processed foods increases Advanced Glycation End Products (AGEs) (32). AGEs are a complex and heterogeneous group of compounds whose accumulation contributes to increased oxidative stress inflammation and are related to numerous chronic non-communicable diseases (NCDs) and the aging process (31,33). OLEU has important reported properties such as antioxidant, anti-inflammatory, antimicrobial, and hypolipidemic activity (30,(34)(35)(36)(37).…”

“…On the other hand, modern diets are based on thermally processed foods which generate one of the main chemical modifications in proteins during food processing or theMaillard reaction ( 31 ). Consequently, high consumption of thermally processed foods increases Advanced Glycation End Products (AGEs) ( 32 ).…”

Effects of Maturity and Thermal Treatment on Phenolic Profiles and In Vitro Health-Related Properties of Sacha Inchi Leaves

“…Moreover, we also found that the anti-glycation properties of the extracts were positively influenced by the oven-drying process. Despite limited information on the effects of thermal processing on anti-glycation activity, a recent study on Chilean currant phenolics demonstrated that phenolic compounds under thermal treatment acted as anti-glycation agents [ 29 ]. The study also described the mechanisms of the thermal treatment that led to a decrease in AGE levels and lowering of electrophiles generated by a gastric digestion model [ 29 ].…”

Modulation of 1,2-Dicarbonyl Compounds in Postprandial Responses Mediated by Food Bioactive Components and Mediterranean Diet

“…It has been proposed that one of the mechanisms by which phenolic compounds could potentially help to prevent some chronic diseases is their ability to reduce AGE formation [ 134 ]. The antiglycating effect of phenolic compounds obtained from different vegetal species has been demonstrated by means of in vitro studies, using different glycating agents, including glucose and 1,2-dicarbonyl compounds [ 139 , 140 , 141 ]. In addition, a cookie model fortified with five selected dietary polyphenols (naringenin, quercetin, epicatechin, chlorogenic acid, and rosmarinic acid) showed inhibition against the formation of glyoxal and total fluorescent AGEs, especially those fortified with quercetin [ 142 ].…”

“…It was suggested that the iron present in red meat was associated with the increase increasing lipid peroxidation. We have recently reported that when heated alone (60 °C, 2 h), sarcoplasmic proteins from beef were the only species in which irreversible protein crosslinking was significantly increased (contrasted with controls) compared to salmon, turkey, or chicken [ 141 ]. On the other hand, Dogan et al evaluated the capacity of methylglyoxal scavenging elicited by different foods under gastric conditions, specifically typical animal protein in the MedDiet such eggs and chicken, which caused a reduced formation of methylglyoxal by 63.3 and 90.1 %, respectively [ 189 ].…”