Details

Autor(en) / Beteiligte

• Li, Qin
• Xiao, Ke
• Yi, Chi
• Yu, Fan
• Wang, Wenyue
• Rao, Junhui
• Liu, Menglin
• Zhang, Lin
• Mu, Yang
• Wang, Chao
• Wu, Qian
• Li, Dongsheng
• Zhou, Mengzhou

Titel

Inhibition and Mechanism of Protein Nonenzymatic Glycation by Lactobacillus fermentum

Ist Teil von

• Foods, 2024-04, Vol.13 (8), p.1183

Ort / Verlag

Switzerland: MDPI AG

Erscheinungsjahr

2024

Link zum Volltext

Quelle

EZB Electronic Journals Library

Beschreibungen/Notizen

• ( ) was first evaluated as a potential advanced glycation end-product (AGE) formation inhibitor by establishing a bovine serum albumin (BSA) + glucose (glu) glycation model in the present study. The results showed that the highest inhibition rates of pentosidine and total fluorescent AGEs by were approximately 51.67% and 77.22%, respectively, which were higher than that of aminoguanidine (AG). Mechanistic analysis showed that could capture methylglyoxal and glyoxal, inhibit carbonyl and sulfhydryl oxidation, reduce the binding of glucose and amino groups, increase total phenolic content and antioxidant activity, and release intracellular substances to scavenge free radicals; these abilities were the basis of the antiglycation mechanism of . In addition, significantly prevented conformational changes in proteins during glycation, reduced protein cross-linking by 35.67%, and protected the intrinsic fluorophore. Therefore, the inhibition of on glycation mainly occurs through antioxidation, the capture of dicarbonyl compounds, and the protection of the BSA structure. These findings collectively suggest that is an inhibitor of protein glycation and AGE formation and has the potential for nutraceutical applications.