κ-卡拉胶抑制蛋糕中晚期糖基化终产物的形成：抑制机制、蛋糕特性和感官评价。
κ-Carrageenan inhibits the formation of advanced glycation end products in cakes: Inhibition mechanism, cake characteristics, and sensory evaluation.
机构信息
Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; College of Food Science and Engineering, Hainan University, Haikou 570228, China.
Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; Haikou Key Laboratory of Banana Biology, Haikou 571101, China.
出版信息
Food Chem. 2023 Dec 15;429:136583. doi: 10.1016/j.foodchem.2023.136583. Epub 2023 Jun 8.
Inhibiting the formation of advanced glycation end products (AGEs) in the heat-processed food can reduce health risks related to diabetic complications. However, additives used for this purpose may also affect the sensory characteristics of food products. In this study, the effects of six hydrocolloids on the formation of AGEs were evaluated in the lysine-glucose model, with κ-carrageenan exhibited the highest inhibitory activity. Mechanistic investigations indicated that κ-carrageenan conjugated with the key intermediates of AGEs, namely glyoxal (GO) and methylglyoxal (MGO). Subsequently, the inhibitory effect of κ-carrageenan on AGEs formation in cakes was verified. The data showed that κ-carrageenan in cakes significantly inhibited the formation of fluorescent and non-fluorescent AGEs. In addition, analysis of cake characteristics and sensory evaluation showed that cakes with 1% (w/w) κ-carrageenan had the highest quality and overall acceptance. Overall, κ-carrageenan is an effective inhibitor of AGEs formation in heat-processed food.
抑制热加工食品中晚期糖基化终产物（AGEs）的形成可以降低与糖尿病并发症相关的健康风险。然而，为此目的而使用的添加剂也可能会影响食品产品的感官特性。在这项研究中，在赖氨酸-葡萄糖模型中评估了六种水胶体对 AGEs 形成的影响，κ-卡拉胶表现出最高的抑制活性。机理研究表明，κ-卡拉胶与 AGEs 的关键中间体，即乙二醛（GO）和甲基乙二醛（MGO）结合。随后，验证了 κ-卡拉胶在蛋糕中对 AGEs 形成的抑制作用。数据表明，蛋糕中的 κ-卡拉胶显著抑制了荧光和非荧光 AGEs 的形成。此外，对蛋糕特性和感官评价的分析表明，含有 1%（w/w）κ-卡拉胶的蛋糕具有最高的质量和整体接受度。总的来说，κ-卡拉胶是热加工食品中 AGEs 形成的有效抑制剂。
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