Chitosan inhibits advanced glycation end products formation in chemical models and bakery food

Wang, Shenwan; Zheng, Lili; Zheng, Xiaoyan; Yang, Yang; Xiao, Dao; Zhang, Haide; Ai, Binling; Sheng, Zhanwu

doi:10.1016/j.foodhyd.2022.107600

Cited by 26 publications

(11 citation statements)

References 58 publications

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“…The amine functional groups of PC exerted competitive inhibitory effect and competed with Lys and Arg residues of key proteins for the carboxyl group of glucose and hence reducing the formation of AGEs. Similar inhibitory effects of chitosan derivatives on AGEs are also noted by other researchers [ 36 , 37 ]. Additionally, the amine functional groups of PC can electrostatically interact with the negative cell membranes and immobilize the cells in the wound area [ 38 ].…”

Section: Discussionsupporting

confidence: 89%

Phosphorylated chitosan accelerates dermal wound healing in diabetic wistar rats

et al. 2022

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Phosphorylated chitosan (PC), a water-soluble derivative of chitosan possesses several biological and chemical properties suitable for diabetic wound healing. In the present study, we report the synthesis and diabetic wound healing capabilities of PC. Elemental analysis, FT-IR, 13C-NMR and 31P-NMR techniques were employed for the chemical characterization of PC. In vitro, antioxidant properties of PC were determined in terms of Fe3+ reducing, metal chelating, lipid peroxidation and superoxide scavenging ability. The wound healing potential of PC was assessed in diabetic excisional wound rat model. PC exhibited good water solubility, and in vitro antioxidant capacity. Wound contraction was higher in PC-treated wounds (91.11%) as compared to untreated wounds (67.26%) on 14th-day post wound creation. Histopathology of PC-treated wounds revealed improved tissue morphology with higher number of fibroblasts, a thicker epithelial layer, enhanced collagen deposits and angiogenesis as compared to untreated wounds. An overall increase of 57% and 25% in hydroxylamine and hexosamine content respectively were noted as compared to untreated wounds. A significant (P ≤ 0.05) increase in SOD activity and a significant (P ≤ 0.05) decrease in lipid peroxides were recorded in PC-treated wounds as compared to untreated wounds. These observations demonstrated that PC can be used as an effective agent in diabetic wound healing. Graphical Abstract Illustration of phosphorylated chitosan (PC) synthesis and its wound healing potential: Chitosan was phosphorylated to impart diabetic wound healing properties. Chemical characterizations such as elemental analysis, FT-IR and NMR confirmed successful phosphorylation of chitosan. PC exhibited good in vitro antioxidant properties. To assess the diabetic wound healing potential, an excisional wound model was developed in diabetic rats. PC treatment demonstrated accelerated wound healing.

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Section: Discussionsupporting

confidence: 89%

Phosphorylated chitosan accelerates dermal wound healing in diabetic wistar rats

et al. 2022

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“…The size exclusion chromatogram demonstrated the elution of PPL2b as a single symmetrical peak, indicating its exceptional purity. By employing various dextran standards, the molecular weight ( M w ) of PPL2b was determined to be 63.01 kDa with an M w / M n ratio of 1.44, confirming its uniformity …”

Section: Resultsmentioning

confidence: 84%

“…By employing various dextran standards, the molecular weight (M w ) of PPL2b was determined to be 63.01 kDa with an M w /M n ratio of 1.44, confirming its uniformity. 39 Fourier Transform Infrared Spectroscopy and UV Scanning Spectra Analysis. Infrared scanning of PPL2b (Figure 1e) revealed the presence of polysaccharides with an O−H stretching vibration (3420 cm −1 ) and an O−H deformation vibration absorption (2945 cm −1 ).…”

Section: Isolation and Identification Of Polysaccharide From P Vanifo...mentioning

confidence: 99%

Characterization of a Novel Polysaccharide Derived from Rhizospheric Paecilomyces vaniformisi and Its Mechanism for Enhancing Salinity Resistance in Rice Seedlings

Ju,

Gan,

Yang

et al. 2023

J. Agric. Food Chem.

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“…It has been proposed that the presence of multiple functional moieties along the long polymeric chains of some dietary fibers equips them diverse capabilities to interact with molecules, such as amino acids, reducing sugars, and carbonyls, consequently leading to the modulation of heat‐induced reactions in food (Keramat et al., 2011; Passos et al., 2018). For example, chitosan was recently shown to effectively inhibit the formation of AGEs by trapping MGO and GO to form adducts (Wang et al., 2022). The modulating effects of dietary fibers on HMP formation in selected studies are summarized in Table 2.…”

Section: Influence Of Nutritional Additives On Acrylamide and Age For...mentioning

confidence: 99%

Dual functional roles of nutritional additives in nutritional fortification and safety of thermally processed food: Potential, limitations, and perspectives

Shi,

Wang,

Nawaz

et al. 2023

Comp Rev Food Sci Food Safe

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The Maillard reaction (MR) has been established to be a paramount contributor to the characteristic sensory property of thermally processed food products. Meanwhile, MR also gives rise to myriads of harmful byproducts (HMPs) (e.g., advanced glycation end products (AGEs) and acrylamide). Nutritional additives have attracted increasing attention in recent years owing to their potential to simultaneously improve nutritional quality and attenuate HMP formation. In this manuscript, a brief overview of various nutritional additives (vitamins, minerals, fatty acids, amino acids, dietary fibers, and miscellaneous micronutrients) in heat‐processed food is provided, followed by a summary of the formation mechanisms of AGEs and acrylamide highlighting the potential crosstalk between them. The main body of the manuscript is on the capability of nutritional additives to modulate AGE and acrylamide formation besides their traditional roles as nutritional enhancers. Finally, limitations/concerns associated with their use to attenuate dietary exposure to HMPs and future perspectives are discussed. Literature data support that through careful control of the addition levels, certain nutritional additives possess promising potential for simultaneous improvement of nutritional value and reduction of AGE and acrylamide content via multiple action mechanisms. Nonetheless, there are some major concerns that may limit their wide applications for achieving such dual functions, including influence on sensory properties of food products, potential overestimation of nutrition enhancement, and introduction of hazardous alternative reaction products or derivatives. These could be overcome through comprehensive assay of dose–response relationships and systematic evaluation of the diverse combinations from the same and/or different categories of nutritional additives to establish synergistic mixtures.

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Chitosan inhibits advanced glycation end products formation in chemical models and bakery food

Cited by 26 publications

References 58 publications

Phosphorylated chitosan accelerates dermal wound healing in diabetic wistar rats

Phosphorylated chitosan accelerates dermal wound healing in diabetic wistar rats

Characterization of a Novel Polysaccharide Derived from Rhizospheric Paecilomyces vaniformisi and Its Mechanism for Enhancing Salinity Resistance in Rice Seedlings

Dual functional roles of nutritional additives in nutritional fortification and safety of thermally processed food: Potential, limitations, and perspectives

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