Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China; College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China.
Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China.
Food Chem. 2022 Mar 30;373(Pt B):131571. doi: 10.1016/j.foodchem.2021.131571. Epub 2021 Nov 9.
Pectin oligosaccharides with a molecular weight greater than 700 Da was obtained from the pomace of kiwi (Actinidia arguta). Based on characteristics analysis and inhibitory activity of advanced glycation end products (AGEs) formation in vitro, the target pectin oligosaccharides was added to infant formulas and then subjected to accelerated storage. Results showed that pectin oligosaccharides supplementation inhibited the browning of infant formulas and glassy transition of lactose, and slowed down the increase of water activity under accelerated storage conditions. Pectin oligosaccharides also inhibited the formation of AGEs in infant formulas, such as 5-(hydroxymethyl)furfural, N-carboxymethyl-lysine, N-carboxyethyl-lysine, methylglyoxal hydromidazolones, glyoxal hydromidazolones, glyoxal-lysine dimer, methylglyoxal-lysine dimer and pyrraline. Besides, permeability studies using Caco-2 cell monolayer also showed that pectin oligosaccharides supplementation inhibited the intestinal absorption of AGEs, especially 5-(hydroxymethyl)furfural, Nε-carboxymethyl-lysine, Nε-carboxyethyl-lysine and glyoxal hydromidazolones. These results provide a reliable theoretical basis for the application of pectin oligosaccharides in infant formulas.
从猕猴桃（Actinidia arguta）渣中获得了分子量大于 700 Da 的果胶低聚糖。基于特征分析和体外抑制晚期糖基化终产物（AGEs）形成的活性，将目标果胶低聚糖添加到婴儿配方奶粉中，然后进行加速储存。结果表明，果胶低聚糖的添加抑制了婴儿配方奶粉的褐变和乳糖的玻璃化转变，并减缓了加速储存条件下水分活度的增加。果胶低聚糖还抑制了婴儿配方奶粉中 AGEs 的形成，如 5-（羟甲基）糠醛、N-羧甲基赖氨酸、N-羧乙基赖氨酸、甲基乙二醛水合咪唑酮、乙二醛水合咪唑酮、乙二醛-赖氨酸二聚体、甲基乙二醛-赖氨酸二聚体和吡咯烷。此外，使用 Caco-2 细胞单层进行的通透性研究也表明，果胶低聚糖的添加抑制了 AGEs 的肠道吸收，尤其是 5-（羟甲基）糠醛、Nε-羧甲基赖氨酸、Nε-羧乙基赖氨酸和乙二醛水合咪唑酮。这些结果为果胶低聚糖在婴儿配方奶粉中的应用提供了可靠的理论依据。
