Inhibitory effects of curcumin and piperine on fluorescent advanced glycation end products formation in a bovine serum albumin–fructose model

This study investigated the inhibitory effects of curcumin and piperine on fluorescent advanced glycation end products (fAGEs) formation in a bovine serum albumin (BSA)–fructose model. Model systems of BSA and fructose were prepared, and curcumin or piperine was added. fAGEs and BSA oxidation product (dityrosine, kynurenine and N'-formylkynurenine) contents were determined. The results showed that fAGEs content decreased with increasing concentration of curcumin and piperine (P < 0.05). Addition of curcumin and piperine at 160 µg mL⁻¹ could inhibit fluorescent AGEs by 100% and 93% respectively. Dityrosine and N'-formylkynurenine contents decreased as curcumin and piperine concentration increased (P < 0.05). Furthermore, the result of principal component analysis indicated that curcumin and piperine markedly impeded BSA oxidation, resulting in a lower level of fAGEs in model systems. Therefore, adding curcumin and piperine may facilitate reduced fAGEs levels in BSA–fructose model.     

Dietary advanced glycation end‐products: Perspectives linking food processing with health implications

Dietary advanced glycation end products (dAGEs) are complex and heterogeneous compounds derived from nonenzymatic glycation reactions during industrial processing and home cooking. There is mounting evidence showing that dAGEs are closely associated with various chronic diseases, where the absorbed dAGEs fuel the biological AGEs pool to exhibit noxious effects on human health. Currently, due to the uncertain bioavailability and rapid renal clearance of dAGEs, the relationship between dAGEs and biological AGEs remains debatable. In this review, we provide the most updated information on dAGEs including their generation in processed foods, analytical and characterization techniques, metabolic fates, interaction with AGE receptors, implications on human health and reducing strategies. Available evidence demonstrating a relevance between dAGEs and food allergy is also included. AGEs are ubiquitous in foods and their contents largely depend on the reactivity of carbonyl and amino groups, along with surrounding condition mainly pH and heating procedures. Once being digested and absorbed into the circulation, two separate pathways can be involved in the deleterious effects of dAGEs: an AGE receptor‐dependent way to stimulate cell signals, and an AGE receptor‐independent way to dysregulate proteins via forming complexes. Inhibition of AGEs formation during food processing and reduction in the diet are two potent approaches to restrict health‐hazardous dAGEs. To elucidate the biological role of dAGEs toward human health, the following significant perspectives are raised: molecular size and complexity of dAGEs; interactions between unabsorbed dAGEs and gut microbiota; and roles played by concomitant compounds in the heat‐processed foods.     

氧糖剥夺条件下PC12细胞RAGE的表达及对其损伤的影响

目的探讨大鼠肾上腺嗜铬细胞瘤(PC12)细胞在氧糖剥夺(OGD)的条件下,晚期糖基化终产物受体(RAGE)的表达及其对PC12细胞损伤的影响。方法PC12细胞随机分为3组:OGD培养组(PC12细胞在无血清无糖的DMEM培养液中厌氧培养);封闭RAGE的OGD培养组(PC12细胞在加5μg/mlRAGE抗体的无血清无糖DMEM培养液中厌氧培养);对照组(PC12细胞在无血清无糖DMEM培养液中培养)。免疫组化法检测RAGE表达。收集细胞上清液,检测乳酸脱氢酶(LDH)活性和一氧化氮(NO)含量,并对细胞死亡率进行检测。结果在OGD条件下PC12细胞培养8、11、20h均有RAGE表达,与对照组相比表达均明显增加,OGD培养组与封闭RAGEOGD培养组相比,LDH活性差异显著。随着厌氧时间的延长,PC12细胞死亡率明显增高,封闭RAGEOGD培养组与OGD培养组相比,PC12细胞死亡率明显降低。NO含量差异无显著意义,但与对照组相比差异显著。结论在OGD条件下,PC12细胞RAGE表达增高。RAGE的表达对细胞的损伤起促进作用。     

Antigenicity and conformational changes of β-lactoglobulin by dynamic high pressure microfluidization combining with glycation treatment

The combined effect of previous dynamic high-pressure microfluidization treatment (40, 80, 120, and 160 MPa) and subsequent glycation with galacto-oligosaccharides (GOS) on the antigenicity of β-lactoglobulin (β-LG) was investigated. The antigenicity of β-LG-GOS decreased at relatively low pressure (≤120 MPa). Surface sulfhydryl group content of β-LG-GOS increased and surface hydrophobicity of β-LG-GOS decreased. Additionally, protein unfolding in β-LG-GOS samples was reflected by quenching of fluorescence intensity, the red-shift of fluorescence spectra, decreased UV absorption, and circular dichroism analysis, indicating tertiary and secondary structural changes of β-LG. The conformational changes may contribute to the alteration of antigenicity.     

Glycation of soy protein isolate with two ketoses: d-Allulose and fructose

Modification of food proteins to have improved functional properties is of great importance. In this study, modification of soy protein isolate (SPI) was achieved through glycation. SPI was glycated in a spray dryer (SD) and an incubator followed by freeze drying (FD). d -Allulose, an important rare sugar, was used in SPI glycation as the carbohydrate source, and results were compared with fructose. In addition to the sugar type, two different SPI powder: sugar ratios (1:1 and 5:1) were investigated. For the glycated samples, emulsification activity, free amino groups, protein solubility, Fourier-transform infrared spectroscopy analysis, antioxidant activity experiments and time-domain NMR relaxometry measurements for hydration were conducted. According to the results, the solubility of SPI that is limited in native form has shown a significant improvement after glycation through both FD and SD methods. Besides, glycation through the FD method was found to be more favourable due to its milder conditions than the SD method. Considering the physicochemical properties, the best combination for the highest glycation degree was found to be the samples prepared at the 1:1 ratio with d -Allulose in the FD method. Overall, it was concluded that glycation of SPI enhanced its functional properties such as antioxidant and emulsification activities.     

脂质氧化对肉制品中4 类有害物质形成影响的研究进展

肉制品加工过程中往往伴随着脂质氧化的发生，现有研究表明，脂质氧化能影响肉制品中杂环胺、N-亚硝基化合物、晚期糖基化终末产物及多环芳烃等有害物质的生成，这些物质的积累会降低肉制品的食用安全性并危害人体健康。本文综述了肉制品中脂质氧化的机制及氧化产物的反应活性、脂质氧化对肉制品中上述4 类有害物质形成的影响及相关控制措施，以期从控制脂质氧化的角度出发为肉制品安全性生产工艺提供参考。     

Effect of dextran glycation on nanofibril assembly of soya β‐conglycinin at pH 2.0 and the pH stability of nanofibrils

In this study, we investigated the effects of dextran glycation on soya β‐conglycinin self‐assembly into nanofibrils at 85 °C and pH 2.0, as well as their stability at pH 2.0–10.0. Although the hydrolysis rate of β‐conglycinin decreased, glycation significantly increased the structural change rate in the initial stage of nanofibril formation and the growth of nanofibril. It is suggested that the glycation of three subunits (α′, α, β) in β‐conglycinin may promote fibril assembly because the extension regions of α′ and α subunits play an important role in affecting the rate of structural changes in fibril formation. At neutral pH, conjugate nanofibrils are highly dispersible and transparent and remained greater structural stability compared with mixture. The improvement stability of conjugate nanofibrils may be contributed to dextran which provides some steric hindrance to prevent the aggregation of nanofibrils; this would also facilitate the application of soya β‐conglycinin nanofibrils in food industry.     

N-(carboxymethyl)lysine content of foods commonly consumed in a Western style diet

The potential adverse effects on health of diet-derived advanced glycation end-products (AGEs) is of current interest, due to their proposed involvement in the disease progression of diabetic and uraemic conditions. However, accurate information about levels of AGEs in foods is lacking. The objective of this investigation was to determine the level of one particular AGE, N^ε-(carboxymethyl)lysine (CML), a marker of AGE formation, in a wide range of foods commonly consumed in a Western style diet. Individual foods (n = 257) were mixed, lyophilised, ground, reduced, fat-extracted, hydrolysed, and underwent solid-phase extraction. Extracts were analysed by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Cereal (2.6 mg/100 g food) and fruit and vegetable (0.13 mg/100 g food) categories had the highest and lowest mean level of CML, respectively, when expressed in mg/100 g food. These data can be used for estimating potential consumer intakes, and provide information that can be used to educated consumers on how to reduce their CML intake.     

Renal Protective Effects of Low Molecular Weight of Inonotus obliquus Polysaccharide (LIOP) on HFD/STZ-Induced Nephropathy in Mice

Diabetic nephropathy (DN) is the leading cause of end-stage renal disease in diabetes mellitus. Oxidative stress, insulin resistance and pro-inflammatory cytokines have been shown to play an important role in pathogeneses of renal damage on type 2 diabetes mellitus (DM). Inonotus obliquus (IO) is a white rot fungus that belongs to the family Hymenochaetaceae; it has been used as an edible mushroom and exhibits many biological activities including anti-tumor, anti-oxidant, anti-inflammatory and anti-hyperglycemic properties. Especially the water-soluble Inonotus obliquus polysaccharides (IOPs) have been previously reported to significantly inhibit LPS-induced inflammatory cytokines in mice and protect from streptozotocin (STZ)-induced diabetic rats. In order to identify the nephroprotective effects of low molecular weight of IOP fraction (LIOP), from the fruiting bodies of Inonotus obliquus, high-fat diet (HFD) plus STZ-induced type 2-like diabetic nephropathy C57BL/6 mice were investigated in this study. Our data showed that eight weeks of administration of 10–100 kDa, LIOP (300 mg/kg) had progressively increased their sensitivity to glucose (less insulin tolerance), reduced triglyceride levels, elevated the HDL/LDL ratio and decreased urinary albumin/creatinine ratio(ACR) compared to the control group. By pathological and immunohistochemical examinations, it was indicated that LIOP can restore the integrity of the glomerular capsules and increase the numbers of glomerular mesangial cells, associated with decreased expression of TGF-β on renal cortex in mice. Consistently, three days of LIOP (100 μg/mL) incubation also provided protection against STZ + AGEs-induced glucotoxicity in renal tubular cells (LLC-PK1), while the levels of NF-κB and TGF-β expression significantly decreased in a dose-dependent manner. Our findings demonstrate that LIOP treatment could ameliorate glucolipotoxicity-induced renal fibrosis, possibly partly via the inhibition of NF-κB/TGF-β1 signaling pathway in diabetic nephropathy mice.