莲原花青素对含有不同饱和度脂肪酸的乳糖-赖氨酸体系中晚期糖基化终末产物的抑制作用

doi:10.7506/spkx1002-6630-201513004

食品科学

莲原花青素对含有不同饱和度脂肪酸的乳糖-赖氨酸体系中晚期糖基化终末产物的抑制作用

吴茜，董丽红，李书艺，张皓，李广越，孙智达*

华中农业大学食品科学技术学院，湖北武汉 430070

出版日期:2015-07-15 发布日期:2015-07-08

Inhibitory Effect of Lotus Seedpod Procyanidin Oligomers on Non-enzymatic Glucosylation in α-Lactose-L-Lysine System with Fatty Acids of Different Degree of Saturation

WU Qian, DONG Lihong, LI Shuyi, ZHANG Hao, LI Guangyue, SUN Zhida*

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Online:2015-07-15 Published:2015-07-08

摘要/Abstract

摘要：

研究莲原花青素低聚体（lotus seedpod procyanidin oligomers，LSOPC）对含有不同饱和度脂肪酸的乳糖-赖氨酸模拟体系中晚期糖基化终末产物（advanced glycation end products，AGEs）生成的抑制作用。选择α-乳糖、L-赖氨酸和油酸/亚油酸/亚麻酸建立3 种热加工模拟体系，采用荧光分光光度法、电子鼻等技术，研究了在不同加热温度和时间、不同质量浓度LSOPC、不同脂肪酸等因素的作用下LSOPC对模拟体系中生成AGEs抑制作用的影响。加热温度和时间是LSOPC抑制AGEs生成的重要因素。在各模拟体系中，LSOPC对AGEs的抑制率均随LSOPC质量浓度增加而增加，且低温加热模式下的抑制率和抑制速率比高温加热模式下大。通过电子鼻技术的指纹图谱分析，发现低温（100 ℃）时，添加LSOPC后3 种模拟体系生成的气味物质之间无明显差异，高温（180 ℃）时，则有显著差异。LSOPC对含有不同饱和度脂肪酸的乳糖-赖氨酸模拟体系中AGEs的生成有一定的抑制作用，具有剂量依赖关系，且与加热温度和时间以及脂肪酸种类相关。

关键词: 莲原花青素低聚体, 抑制作用, 荧光强度, 电子鼻

Abstract:

In the present study, the inhibitory effect of lotus seedpod procyanidin oligomers (LSOPC) on the formation of
advanced glycation end products (AGEs) was explored in simulated systems consisting of α-lactose, L-lysine, and either
oleic acid, linoleic acid or linolenic acid at various conditions of reaction temperature and time, and LSOPC concentration
using fluorescence spectrophotometry and electronic nose technology. The results showed that the inhibitory effect of
LSOPC on the formation of AGEs was greatly affected by reaction temperature and time. Higher LSOPC concentration
could result in increased inhibitory rate of LSOPC on AGEs formation, and the increase of inhibitory rate was faster at low
temperature when compared with high temperature. LSOPC had different impacts on odors generated in three simulated
systems under different reaction conditions through fingerprint analysis combined with electronic nose technology. At
low temperature (100 ℃), the odors formed in each system had no significant difference, while the results showed a big
difference at 180 ℃. Thus, LSOPC have a certain inhibitory effect on the formation of AGEs in a dose-dependent manner
which is highly correlated with heating temperature and time, and fatty acids.

Key words: lotus seedpod procyanidin oligomers (LSOPC), inhibitory effect, fluorescence intensity, electronic nose

中图分类号:

TS202.3

吴茜，董丽红，李书艺，张皓，李广越，孙智达*. 莲原花青素对含有不同饱和度脂肪酸的乳糖-赖氨酸体系中晚期糖基化终末产物的抑制作用[J]. 食品科学, doi: 10.7506/spkx1002-6630-201513004.

WU Qian, DONG Lihong, LI Shuyi, ZHANG Hao, LI Guangyue, SUN Zhida*. Inhibitory Effect of Lotus Seedpod Procyanidin Oligomers on Non-enzymatic Glucosylation in α-Lactose-L-Lysine System with Fatty Acids of Different Degree of Saturation[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201513004.

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莲原花青素对含有不同饱和度脂肪酸的乳糖-赖氨酸体系中晚期糖基化终末产物的抑制作用

Inhibitory Effect of Lotus Seedpod Procyanidin Oligomers on Non-enzymatic Glucosylation in α-Lactose-L-Lysine System with Fatty Acids of Different Degree of Saturation

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