Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II Via Salute, Parco Gussone Superiore, Portici (Naples), Italy.
Amino Acids. 2014 Feb;46(2):279-88. doi: 10.1007/s00726-013-1497-x. Epub 2013 Apr 21.
Fructosamines, also known as Amadori products, are formed by the condensation of glucose with the amino group of amino acids or proteins. These compounds are precursors of advanced glycation end products (AGEs) that can be formed either endogenously during aging and diabetes, and exogenously in heat-processed food. The negative effects of dietary AGEs on human health as well as their negative impact on the quality of dairy products have been widely described, therefore specific tools able to prevent the formation of glycation products are needed. Two fructosamine oxidase enzymes isolated from Aspergillus sp. namely, Faox I and Faox II catalyze the oxidative deglycation of Amadori products representing a potential tool for inhibiting the Maillard reaction in dairy products. In this paper, the ability of recombinant Faox I and II in limiting the formation of carboxy-methyl lysine (CML) and protein-bound hydroxymethyl furfurol (b-HMF) in a commercial UHT low lactose milk and a beta-lactoglobulin (β-LG) glucose model system was investigated. Results show a consistent reduction of CML and b-HMF under all conditions. Faox effects were particularly evident on b-HMF formation in low lactose commercial milk. Peptide analysis of the β-LG glucose system identified some peptides, derived from cyanogen bromide hydrolysis, as suitable candidates to monitor Faox action in milk-based products. All in all data suggested that non-enzymatic reactions in dairy products might be strongly reduced by implementing Faox enzymes.
糖基化终产物（AGEs）是由葡萄糖与氨基酸或蛋白质的氨基发生缩合反应形成的，也被称为麦拉德反应的早期产物。这些化合物是高级糖基化终产物（AGEs）的前体，可以在体内衰老和糖尿病过程中产生，也可以在热加工食品中外源性形成。饮食 AGEs 对人类健康的负面影响以及它们对乳制品质量的负面影响已经得到了广泛的描述，因此需要特定的工具来防止糖基化产物的形成。从曲霉属（Aspergillus sp.）中分离得到的两种果糖胺氧化酶（Faox I 和 Faox II），能够催化 Amadori 产物的氧化脱糖化，这代表了一种抑制乳制品中 Maillard 反应的潜在工具。在本文中，研究了重组 Faox I 和 II 在限制商业 UHT 低乳糖牛奶和β-乳球蛋白（β-LG）葡萄糖模型系统中羧甲基赖氨酸（CML）和蛋白质结合羟甲基糠醛（b-HMF）形成的能力。结果表明，在所有条件下，CML 和 b-HMF 的形成都得到了一致的降低。Faox 对低乳糖商业牛奶中 b-HMF 的形成有显著影响。β-LG 葡萄糖系统的肽分析表明，一些来自溴化氰水解的肽是监测牛奶制品中 Faox 作用的合适候选物。总而言之，数据表明，在乳制品中实施 Faox 酶可以大大减少非酶反应。
