白酒糟提取物清除乙二醛并抑制乳制品中 - 羧甲基赖氨酸的形成。 - Suppr

Baijiu Vinasse Extract Scavenges Glyoxal and Inhibits the Formation of -Carboxymethyllysine in Dairy Food.

机构信息

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China.

Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.

出版信息

Molecules. 2019 Apr 18;24(8):1526. doi: 10.3390/molecules24081526.

The inhibitory effects of baijiu vinasse extract and its phenolic acid compounds on the -carboxymethyllysine (CML) formation from dairy food were investigated. The inhibitory effect of the baijiu vinasse extract against CML formation was 43.2% in the casein and D-glucose model, which used 6 mL of the 70% acetone extract at 60 °C for 40 min. The HPLC-MS/MS profiles of the vinasse extract indicated that vanillic, chlorogenic, -coumaric, sinapic, caffeic, ferulic, and syringic acids were seven major phenolic acid compounds. Furthermore, the inhibitory mechanism of the phenolic acid compounds in the model of dairy food was discussed by the trapping and scavenging of glyoxal. The results of this study exhibit that seven major antioxidant phenolic acid compounds may play important roles in the antioxidant activity and CML inhibition of the vinasse extract in a model of dairy foods.

研究了白酒糟提取物及其酚酸类化合物对乳制品中 - 羧甲基赖氨酸（CML）形成的抑制作用。在酪蛋白和 D-葡萄糖模型中，70%丙酮提取物 6 毫升在 60°C 下反应 40 分钟，白酒糟提取物对 CML 形成的抑制率为 43.2%。糟提取物的 HPLC-MS/MS 图谱表明，香草酸、绿原酸、- 咖啡酸、丁香酸、咖啡酸、阿魏酸和丁香酸是七种主要的酚酸类化合物。此外，通过捕获和清除乙二醛，讨论了酚酸类化合物在乳制品模型中对 CML 的抑制机制。本研究结果表明，七种主要的抗氧化酚酸类化合物可能在糟提取物的抗氧化活性和乳制品模型中 CML 抑制中发挥重要作用。