The binding mechanism of oat phenolic acid to whey protein and its inhibition mechanism against AGEs as revealed using spectroscopy, chromatography and molecular docking

Dong, Lezhen; Zhang, Yunzhen; Li, Ying; Liu, Yahui; Chen, Qin; Liu, Lingyi; Farag, Mohamed; Liu, Lianliang

doi:10.1039/d3fo02474a

Food Funct.

2023

DOI: 10.1039/d3fo02474a

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The binding mechanism of oat phenolic acid to whey protein and its inhibition mechanism against AGEs as revealed using spectroscopy, chromatography and molecular docking

Lezhen Dong,

Yunzhen Zhang,

Ying Li

et al.

Abstract: Caffeic acid (CA) and gallic acid (GA) in oat phenolic acids were selected to assess their anti-glycosylation mechanisms using spectroscopy, chromatography and molecular docking.

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The binding mechanism of oat phenolic acid to whey protein and its inhibition mechanism against AGEs as revealed using spectroscopy, chromatography and molecular docking

Abstract: Caffeic acid (CA) and gallic acid (GA) in oat phenolic acids were selected to assess their anti-glycosylation mechanisms using spectroscopy, chromatography and molecular docking.

Cited by 3 publications

References 35 publications

Research advance on AGEs generation, detection, influencing factors and inhibition mechanism in bakery products processing

Research advance on AGEs generation, detection, influencing factors and inhibition mechanism in bakery products processing

Dissecting Maillard reaction production in fried foods: Formation mechanisms, sensory characteristic attribution, control strategy, and gut homeostasis regulation

Inhibitory mechanism of carboxymethyl cellulose on advanced glycation end products in plant-based meat alternatives

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