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Zhang Y, Chen Y, Liu H, Sun B. Advances of nanoparticle derived from food in the control of α-dicarbonyl compounds-A review. Food Chem 2024; 444:138660. [PMID: 38330613 DOI: 10.1016/j.foodchem.2024.138660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 01/04/2024] [Accepted: 01/31/2024] [Indexed: 02/10/2024]
Abstract
α-Dicarbonyl compounds (α-DCs) are predominantly generated through the thermal processing of carbohydrate and protein-rich food. They are pivotal precursors to hazard formation, such as advanced glycation end products (AGEs), acrylamide, and furan. Their accumulation within the body will be genotoxicity and neurotoxicity. Recently, significant advancements have been made in nanotechnology, leading to the widespread utilization of nanomaterials as functional components in addressing the detrimental impact of α-DCs. This review focuses on the control of α-DCs through the utilization of nanoparticle-based functional factors, which were prepared by using edible components as resources. Four emerging nanoparticles are introduced including phenolic compounds-derived nanoparticle, plant-derived nanoparticle, active peptides-derived nanoparticle, and functional minerals-derived nanoparticle. The general control mechanisms as well as the recent evidence pertaining to the aforementioned aspects were also discussed, hoping to valuable helpful references for the development of innovative α-DCs scavengers and identifying the further scope of research.
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Affiliation(s)
- Ying Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, No. 11 Fucheng Road, Beijing 100048, People's Republic of China
| | - Yunhai Chen
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, No. 11 Fucheng Road, Beijing 100048, People's Republic of China
| | - Huilin Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, No. 11 Fucheng Road, Beijing 100048, People's Republic of China.
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, No. 11 Fucheng Road, Beijing 100048, People's Republic of China
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Phyo SH, Ghamry M, Bao G, Zeng A, Zhao W. Potential inhibitory effect of highland barley protein hydrolysates on the formation of advanced glycation end-products (AGEs): A mechanism study. Int J Biol Macromol 2024; 268:131632. [PMID: 38643911 DOI: 10.1016/j.ijbiomac.2024.131632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2024] [Revised: 04/12/2024] [Accepted: 04/13/2024] [Indexed: 04/23/2024]
Abstract
Advanced glycation end products (AGEs) can be caused during a glycoxidation reaction. This reaction is associated with complications of diabetes and the consequences of health problems. Therefore, we are exploring the prohibitory effect of highland barley protein hydrolysates (HBPHs) on AGE formation. Herein, first extracted the protein from highland barley with various pH conditions and then hydrolyzed using four different proteolytic enzymes (flavourzyme, trypsin, papain, pepsin) under different degrees of hydrolysis. We assessed three degrees of hydrolysates (lowest, middle, highest) of enzymes used to characterize the antioxidant activity and physicochemical properties. Among all the hydrolysates, flavourzyme-treated hydrolysates F-1, F-2, and F-3 indicated the high ability to scavenge DPPH (IC50 values of 0.97 %, 0.63 %, and 0.90 %), structural and functional properties. Finally, the inhibitory effect of the most active hydrolysates F-1, F-2, and F-3 against the AGEs formation was evaluated in multiple glucose-glycated bovine serum albumin (BSA) systems. Additionally, in a BSA system, F-3 exhibited the strong antiglycation activity, effectively suppressed the non-fluorescent AGE (CML), and the fructosamine level. Moreover, it decreased carbonyl compounds while also preventing the loss of thiol groups. Our results would be beneficial in the application of the food industry as a potential antiglycation agent for several chronic diseases.
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Affiliation(s)
- Su Hlaing Phyo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Mohamed Ghamry
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Guina Bao
- Xizang Highland Barley Agricultural Science & Technology Co., Ltd., No.66, 532 Yuyuan Rd., Jiang'an District, Shanghai City 200040, PR China
| | - Aoqiong Zeng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
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Zhang W, Liu C, Zhao J, Guo F, You J, Zhang L, Wang Y. Alkali-Induced Phenolic Acid Oxidation Enhanced Gelation of Ginkgo Seed Protein. Foods 2023; 12:foods12071506. [PMID: 37048327 PMCID: PMC10094424 DOI: 10.3390/foods12071506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Revised: 03/22/2023] [Accepted: 03/30/2023] [Indexed: 04/05/2023] Open
Abstract
The effect of alkali-induced oxidation of three phenolic acids, namely gallic acid, epigallocatechin gallate, and tannic acid, on the structure and gelation of ginkgo seed protein isolate (GSPI) was investigated. A mixture of 12% (w/v) GSPI and different concentrations of alkali-treated phenolic acids (0, 0.06, 0.24, and 0.48% w/w) were heated at 90 °C, pH 6.0, for 30 min to form composite gels. The phenolic treatment decreased the hydrophobicity of the GSPI sol while enhancing their rheological properties. Despite a reduced protein solubility, water holding capacity, stiffness, and viscoelasticity of the gels were improved by the treatments. Among them, the modification effect of 0.24% (w/v) EGCG was the most prominent. Through the analysis of microstructure and composition, it was found to be due to the covalent addition, disulfide bond formation, etc., between the quinone derivatives of phenolic acids and the side chains of nucleophilic amino acids. Phenolic acid modification of GSPI may be a potential ingredient strategy in its processing.
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Affiliation(s)
- Wei Zhang
- Department of Food Science and Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Changqi Liu
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA 92182, USA
| | - Jing Zhao
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA 92182, USA
| | - Fengxian Guo
- Fujian Province Key Laboratory for Development of Bioactive Material from Marine Algae, College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China
| | - Jieyu You
- Department of Food Science and Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Luyan Zhang
- Department of Food Science and Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Yaosong Wang
- Department of Food Science and Engineering, Nanjing Forestry University, Nanjing 210037, China
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Arasteh F, Barzegar M, Gavlighi HA. Potential inhibitory effect of fish, maize, and whey protein hydrolysates on advanced glycation end‐products (
AGEs
). Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023] Open
Affiliation(s)
- Faezeh Arasteh
- Department of Food Science and Technology, Faculty of Agriculture Tarbiat Modares University Tehran Iran
| | - Mohsen Barzegar
- Department of Food Science and Technology, Faculty of Agriculture Tarbiat Modares University Tehran Iran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology, Faculty of Agriculture Tarbiat Modares University Tehran Iran
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Zhao J, Sun Y, Yuan C, Li T, Liang Y, Zou H, Zhang J, Ren L. Quercetin ameliorates hepatic fat accumulation in high-fat diet-induced obese mice via PPARs. Food Funct 2023; 14:1674-1684. [PMID: 36691903 DOI: 10.1039/d2fo03013f] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
As a natural pigment in food, quercetin possesses multiple biological activities and plays a crucial role in regulating metabolic syndrome. Herein, we aim to explore the potential mechanism of quercetin to ameliorate hepatic fat accumulation. In vivo experiments showed that quercetin significantly relieved inflammation response by decreasing the serum TNF-α and IL-6 levels and also improved high-fat diet-induced hepatic steatosis without other organ injuries. Quercetin can effectively reduce lipid aggregation and down-regulate the protein expression of PCK1 in HepG2 cells induced by oleic acid and palmitic acid, indicating that inhibiting gluconeogenesis leads to hepatic fat accumulation reduction. Furthermore, molecular docking results suggested that quercetin can bind to both PPARα and PPARγ, with an even more potent binding affinity than indeglitazar, a pan-agonist of PPARs. In conclusion, quercetin may regulate gluconeogenesis to ameliorate hepatic fat accumulation via targeting PPARα/γ.
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Affiliation(s)
- Jingqi Zhao
- College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Yantong Sun
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China
| | - Cuiping Yuan
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Tiezhu Li
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Yuan Liang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Haoyang Zou
- College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Jie Zhang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Li Ren
- College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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