Glycosylation of bovine serum albumin via Maillard reaction prevents epigallocatechin-3-gallate-induced protein aggregation

Xia, Shuqin; Li, Yunqi; Xia, Qiuyang; Zhang, Xiaoming; Huang, Qingrong

doi:10.1016/j.foodhyd.2014.05.022

Cited by 50 publications

(47 citation statements)

References 37 publications

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“…The same inhibitory mechanism was described for the polyphenol family by Bhattacherjee and Datta [31]. In their study, they found syringic acid to a better AGE inhibitor than chlorogenic acid because it is a smaller molecule and therefore has higher accessibility to bind to amino groups of lysine [32]. Therefore, syringic acid is also a competitive inhibitor of glucose.…”

Section: Resultssupporting

confidence: 53%

“…Therefore, syringic acid is also a competitive inhibitor of glucose. Another study described high aggregation inhibition and AGE formation with epigallocatechin-3-gallate [32]. This is mainly due to the building of stable colloid between epigallocatechin-3-gallate and albumin, which may protect against any other intermolecular interactions [32].…”

Section: Resultsmentioning

confidence: 99%

“…Another study described high aggregation inhibition and AGE formation with epigallocatechin-3-gallate [32]. This is mainly due to the building of stable colloid between epigallocatechin-3-gallate and albumin, which may protect against any other intermolecular interactions [32]. Positive antiglycation ability was also found in the Korean herb Houttuynia cordata [33].…”

Section: Resultsmentioning

confidence: 99%

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Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine

Starowicz

Zieliński

2019

Antioxidants

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Spices and herbs, as good sources of polyphenols, could be strong inhibitors of advanced glycation end-product (AGE) formation. The aim of this research was to measure the ability of various spices to inhibit AGEs and to study the correlation of AGE inhibition with total phenolic (TP) content and antioxidant capacity. Fourteen spices commonly used in European cuisine were extracted with a 50% ethanol solution, and their water and total phenolic contents and antioxidant capacities were examined. Antioxidant capacity was evaluated using three methods: (1) Measurement of the radical scavenging ability of 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and (2) 2,2-diphenyl-1-picrylhydrazyl (DPPH●); and (3) photochemiluminescence (PCL) assay. Antiglycation properties were studied in vivo using two model systems: Bovine serum albumin-glucose (BSA-glucose) and bovine serum albumin-methylglyoxal (BSA-MGO). The most potent glycation inhibitors, according to the BSA-MGO assay, were star anise (88%), cinnamon (85%), allspice (81%), and cloves (79%), whereas in the BSA-glucose measurement, oregano was noted to be a very effective inhibitor of the glycation process. The ability to inhibit glycation was highly correlated with TP values in the BSA-MGO and BSA-glucose assay (r = 0.84 and 0.76, respectively). Our research showed the high antiglycation ability of cinnamon, cloves, and allspice, and we suggest, for the first time, that anise could also be considered a good glycation inhibitor.

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Section: Resultssupporting

confidence: 53%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine

Starowicz

Zieliński

2019

Antioxidants

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“…Maillard reaction is a nontoxic natural reaction, which conjugates proteins and polysaccharides by linking the carbonyl group of polysaccharides to the unprotonated amino group of proteins under controlled conditions. Different proteins such as casein, [19][20][21] lysozyme, [22] bovine serum albumin,- [23,24] and soybean protein [25] were reported to conjugate with polysaccharides, giving significantly increased solubility, stability, and other functional properties such as emulsifying ability. Proteinpolysaccharide conjugates can self-assemble into micelles with a hydrophobic protein core and a hydrophilic polysaccharide shell.…”

Section: Introductionmentioning

confidence: 99%

“…Proteinpolysaccharide conjugates can self-assemble into micelles with a hydrophobic protein core and a hydrophilic polysaccharide shell. The micelles of protein-polysaccharide conjugates were previously used to encapsulate hydrophobic compounds such as pyrene, [19] β-carotene, [26] and tea catechin.- [21,24,27] However, few work has been reported to use protein-polysaccharide conjugate micelles as the carrier for hydrophobic curcumin so far.…”

Section: Introductionmentioning

confidence: 99%

Binding, stability, and antioxidant activity of curcumin with self-assembled casein–dextran conjugate micelles

Wang

2017

International Journal of Food Properties

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This work studied the potential of self-assembled micelles of casein-dextran conjugates (CD) as a protective carrier for bioactive curcumin. CD was prepared through the Amadori rearrangement of the Maillard reaction. In casein micelles and CD micelles, the addition of curcumin can quench the intrinsic fluorescence of casein gradually. According to the double logarithm equation, the binding constants were determined as 3.9 × 10 4 and 1.8 × 10 5 M −1 for the binding of curcumin with casein micelles and CD micelles, respectively. The higher affinity of hydrophobic binding of curcumin with CD micelles was ascribed to the more hydrophobic and compact structure of casein core surrounded by the hydrophilic dextran shell, which was supported by the fluorescence spectrum and fluorescence anisotropy of curcumin. Furthermore, CD micelles were found to be superior to casein micelles for improving the stability and radical scavenging activity of curcumin. ARTICLE HISTORY

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Protein–polysaccharide complexes for effective delivery of bioactive functional food ingredients

2015

Nanotechnology and Functional Foods

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Glycosylation of bovine serum albumin via Maillard reaction prevents epigallocatechin-3-gallate-induced protein aggregation

Cited by 50 publications

References 37 publications

Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine

Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine

Binding, stability, and antioxidant activity of curcumin with self-assembled casein–dextran conjugate micelles

Protein–polysaccharide complexes for effective delivery of bioactive functional food ingredients

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