Antiglycating Effect of Phenolics from the Chilean Currant Ribes cucullatum under Thermal Treatment

Antioxidants

Felipe Jiménez-Aspee¹  Natalia Ravello²  Camila Manriquez²  Felipe Ávila²  Cristina Theoduloz³  Guillermo Schmeda-Hirschmann⁴ 

[1] Department of Food Biofunctionality, Institute of Nutritional Sciences, University of Hohenheim, 70599 Stuttgart, Germany;Escuela de Nutrición y Dietética, Facultad de Ciencias de la Salud, Campus Lircay, Universidad de Talca, Talca 3460000, Chile;Laboratorio de Cultivo Celular, Facultad de Ciencias de la Salud, Campus Lircay, Universidad de Talca, Talca 3460000, Chile;Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Campus Lircay, Universidad de Talca, Talca 3460000, Chile;

关键词: Chilean native berries;    phenolic compounds;    advanced glycation end products;    glyoxal;    protein crosslinking;    quinoproteins;   

DOI  :  10.3390/antiox10050665

来源: DOAJ

【 摘 要 】

Numerous dietary polyphenols possess antiglicating activity, but the effects of thermal treatment on this activity are mostly unknown. The effect of thermal treatment in the antiglycating activity of polyphenolic enriched extracts (PEEs) from Ribes cucullatum towards glyoxal-induced glycation of sarcoplasmic proteins was assessed. Sarcoplasmic proteins from chicken, beef, salmon, and turkey, were incubated 2 h at 60 °C with and without glyoxal and different concentrations of PEEs (0.25, 0.5, 1, and 5 mg/mL). The antiglycating activity was evaluated by: (1) Lys and Arg consumption, (2) Carboxymethyl lysine (CML) generation, and (3) lipid-derived electrophiles inhibition in a gastric digestion model. Protective effects were observed against CML generation in proteins and a decrease of electrophiles in the gastric digestion model. A dose-dependent consumption of Lys and Arg in proteins/PEEs samples, indicated the possible occurrence of quinoproteins generation from the phenolics. Protein/PEEs incubations were assessed by: (1) High pressure liquid chromatography analysis, (2) Gel electrophoresis (SDS-PAGE), and (3) Redox cycling staining of quinoproteins. Protein/PEEs incubations produced: (1) Decrease in phenolics, (2) increase of protein crosslinking, and (3) dose-dependent generation of quinoproteins. We demonstrate that phenolic compounds from R. cucullatum under thermal treatment act as antiglycating agents, but oxidative reactions occurs at high concentrations, generating protein crosslinking and quinoproteins.

【 授权许可】

Unknown