Abstract:

Purpose: To investigate the factors influencing the formation of fluorescent AGEs in Arg-reducing sugar model
system. Methods: The influencing factors including temperature, reducing sugar concentration, pH, metal ion and genistein
concentration were detected by fluorescence spectrometry, (λex/λem = 370 nm/440 nm). Results: Based on the preliminary
one-factor-at-a-time experiments, a reaction temperature of 121 ℃, addition of 3 mmol/L ribose as a reducing sugar, pH 9.2
and the presence of Fe3+ were the best conditions for the formation of fluorescent AGEs, whereas 9 mmol/L genistein could
effectively inhibit the formation of fluorescent AGEs. Conclusion: Reaction temperature, reducing sugar concentration, pH,
and metal ion have a significant effect on the formation of fluorescent AGEs, and genistein could inhibit the fluorescent
AGEs. Among these influencing factors reaction time has the greatest influence on the formation of fluorescent AGEs,
followed by reducing sugar type.

Key words: fluorescent advanced glycation end products (AGEs), fluorescence spectrometry, arginine-reducing sugar model system, genistein, reducing sugar