Catechin-iron as a new inhibitor to control advanced glycation end-products formation during vinegar storage

Wu, Qian; Luo, Qing; Xiao, Jinsong; Tang, Shimiao; Chen, Yuanyuan; Shen, Yang; Xu, Ning; Zhou, Mengzhou; Hu, Yong; Wang, Chao; Feng, Nianjie

doi:10.1016/j.lwt.2019.06.012

Cited by 18 publications

(10 citation statements)

References 33 publications

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“…The response values represented the relative content of nitrogen compounds in the grape pomace vinegar, which was related to the more intense Maillard reaction under ACH. During the vinegar aging process, the protein and sugar in grape pomace vinegar will undergo Maillard reaction (Wu et al, ). With the Maillard reaction, the protein in vinegar was consumed continuously to form melanin.…”

Section: Resultsmentioning

confidence: 99%

Accelerated aging of grape pomace vinegar by using additives combined with physical methods

Dong

Liu

et al. 2020

J Food Process Engineering

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a) High-quality vinegar is traditionally produced by aging in barrels, but this process is time-consuming and costly. The aim of the present work was to evaluate the effectiveness of three novel aging techniques, including additives combined with ultrasound, with microwave, or with heating. (b) The contents of esters, amino acid nitrogen, and non-volatile acids were evaluated. The effects of aging techniques on the color and aroma components of grape pomace vinegar were also studied. (c) It was found the ester contents significantly increased and more aroma components accumulated under three aging techniques, especially the additives combined with ultrasound. The total ester content of grape pomace vinegar treated by the additives combined with ultrasound increased by 42.2% compared with natural aging at 16 C for 180 days. (d) Therefore, the additives combined with ultrasound can be applied as a reliable technique to accelerate the aging process of grape pomace vinegar. Practical Application Grape pomace is the main by-product of the wine and grape juice industry, and contains rich nutrient and bioactive components. Conventional aging methods are time-consuming and unable to maintain the original color and acidity of vinegar. The aging technique of additives (glucose, ethanol, and calcium chloride) combined with ultrasound can accelerate the aging of grape pomace vinegar and enhance the properties. This combined technique theoretically underlies the practical application of grape resources and supports the development of grape pomace vinegar with health care function.

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Section: Resultsmentioning

confidence: 99%

Accelerated aging of grape pomace vinegar by using additives combined with physical methods

Dong

Liu

et al. 2020

J Food Process Engineering

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“…Two independent studies by Liu et al ., (2014) and Umadevi et al ., (2014) reported the anti‐glycation activity of gallic acid that suppresses the fibrotic response and cardiac remodelling process induced by AGEs from external sources. Wu et al ., (2019) proved the anti‐glycation efficacy of catechins in both model vinegar and real vinegar systems, which further enhanced the anti‐glycation activity by addition of iron as an addictive. Huang et al ., (2008) found that the cytoprotective effect of syringic acid on the formation of MG induced apoptosis in Neuro‐2A cells.…”

Section: Resultsmentioning

confidence: 89%

Anti‐glycation and inhibition of starch hydrolyzing enzymes by enzymatically hydrolysed djulis (Chenopodium formosanum Koidz.) hull, leaf and seedling

Chen

Sridhar

Tsai

2021

Int J of Food Sci Tech

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Glycation is the reaction of the carbonyl group of the reducing sugars to form advanced glycation end products (AGEs), which are major contributors to glycation-related diabetes. Hence, it is necessary to find an alternative approach in management of diabetes that can reduce the formation of AGEs. Therefore, we investigated the anti-glycation and starch hydrolysing enzymes inhibition by djulis (Chenopodium formosanum Koidz.) hull, leaf and seedling treated with enzymatic hydrolysis (EH) and studied the possible phenolic compounds responsible for the anti-glycation efficacy. Djulis samples treated with EH showed a high inhibitory effect on AGEs (65.04-72.77%), methylglyoxal (80.01-90.70%), α-amylase (86.37-93.50%) and α-glucosidase (35.50-38.16%). Bioactive compounds were significantly contributed to the antiglycation potential of djulis samples. Therefore, djulis hull, leaf and seedling treated with EH could be used as a natural potential source in the prevention of glycation-associated diabetes, health risks and to increase food productivity.

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“…The inhibitory effect of procyanidin on AGE formation is weakened by yogurt ( 4 , 7 , 35 ). The underlying mechanism was examined by studying the degradation of procyanidin in yogurt ( Figure 5 ).…”

Section: Resultsmentioning

confidence: 99%

“…All the samples were incubated at 50°C for 5 days and diluted 15 times to assess the formation of fluorescent AGEs using an F-4500 luminescence spectrometer (Shimadzu, Japan) at the excitation wavelength of 370 nm and emission wavelength of 440 nm ( 7 ). The control was a sample without LSOPC, and the blank was a sample without heating.…”

Section: Methodsmentioning

confidence: 99%

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Inhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin

Feng

Shen

et al. 2021

Front. Nutr.

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The basic ingredients of yogurt include lactose and protein. Yogurt undergoes the Maillard reaction easily, producing many advanced glycation end products (AGEs) that cause some chronic diseases. Lotus seedpod oligomeric procyanidin (LSOPC) have demonstrated a strong inhibitory effect on AGE formation in simulated models; however, the inhibition of procyanidin on AGE formation and the subsequent effects on yogurt quality remains unknown. Our study demonstrated that LSOPC had a good inhibitory effect on the formation of fluorescent AGEs and Nε-carboxymethyl lysine (P < 0.05). The inhibitory capacity on AGEs and antioxidant activity of yogurt were positively correlated with the concentration of LSOPC. The effect of LSOPC on the physicochemical properties of yogurt was also evaluated. Bound water content, viscosity, and flavor of yogurt were significantly increased after LSOPC addition (P < 0.05). Therefore, LSOPC may lead to significant benefits for controlling AGE formation and improving the quality of yogurt.

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Catechin-iron as a new inhibitor to control advanced glycation end-products formation during vinegar storage

Cited by 18 publications

References 33 publications

Accelerated aging of grape pomace vinegar by using additives combined with physical methods

Accelerated aging of grape pomace vinegar by using additives combined with physical methods

Anti‐glycation and inhibition of starch hydrolyzing enzymes by enzymatically hydrolysed djulis (Chenopodium formosanum Koidz.) hull, leaf and seedling

Inhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin

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