The College of Food Science, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China.
The College of Food Science, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China; Foreign Language Teaching Department, Shenyang Agricultural University, Dongling Street No. 120, 110866 Shenyang, China.
Food Chem. 2023 Jan 1;398:133886. doi: 10.1016/j.foodchem.2022.133886. Epub 2022 Aug 8.
In this study, pectic oligosaccharides of orange peel (OPOs) were isolated and their structure characterized, and then screened according to anti-glycation level compared with aminoguanidine (AG). The results indicated that OPOs mainly included two components, and the main component has more than 50 % inhibition level for the seven glycation products at 60 °C for 40 h. At the accelerated storage temperature, OPOs demonstrated a better anti-glycation level than AG, and this inhibition was concentration-dependent. In addition, the main component in OPOs was separated into 10 fractions by DEAE Sephadex A-25 gel chromatography, the group of 5-7 monosaccharide polymerization showed the best anti-glycation effect, average anti-glycation capability on six products was over 70 % in the 40th hour. The anti-glycation level of this group was closely related to its high content of GalA and molar ratio of GalA: Rha, and positively correlated with time at moderate temperature.
在这项研究中，从橙皮中分离出果胶低聚糖（OPOs），并对其结构进行了表征，然后与氨基胍（AG）进行比较，根据抗糖化水平进行筛选。结果表明，OPOs 主要包括两个成分，其中主要成分在 60°C 下 40 小时对 7 种糖化产物的抑制率超过 50%。在加速储存温度下，OPOs 表现出比 AG 更好的抗糖化水平，这种抑制作用呈浓度依赖性。此外，OPOs 中的主要成分通过 DEAE Sephadex A-25 凝胶层析被分离成 10 个馏分，5-7 个单糖聚合的馏分组表现出最佳的抗糖化效果，在第 40 小时对 6 种产物的平均抗糖化能力超过 70%。该组的抗糖化水平与其高半乳糖醛酸含量和半乳糖醛酸：鼠李糖摩尔比密切相关，并且与中温下的时间呈正相关。
