Xu Xiaojuan, Djohari Kelly Natalia, Jiang Yingfen, Zhou Weibiao
Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117543, Republic of Singapore.
Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117543, Republic of Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu, 215123, China.
Food Chem. 2024 Sep 15;452:139594. doi: 10.1016/j.foodchem.2024.139594. Epub 2024 May 11.
Protein glycation closely intertwines with the pathogenesis of various diseases, sparking a growing interest in exploring natural antiglycation agents. Herein, high-purity betacyanins (betanin and phyllocactin) derived from Hylocereus polyrhizus peel were studied for their antiglycation potential using an in vitro bovine serum albumin (BSA)-glucose model. Notably, betacyanins outperformed aminoguanidine, a recognized antiglycation agent, in inhibiting glycation product formation across different stages, especially advanced glycation end-products (AGEs). Interestingly, phyllocactin displayed stronger antiglycation activity than betanin. Subsequent mechanistic studies employing molecular docking analysis and fluorescence quenching assay unveiled that betacyanins interact with BSA endothermically and spontaneously, with hydrophobic forces playing a dominant role. Remarkably, phyllocactin demonstrated higher binding affinity and stability to BSA than betanin. Furthermore, the incorporation of betacyanins into bread dose-dependently suppressed AGEs formation during baking and shows promise for inhibiting in vivo glycation process post-consumption. Overall, this study highlights the substantial potential of betacyanins as natural antiglycation agents.
蛋白质糖基化与多种疾病的发病机制密切相关，这引发了人们对探索天然抗糖基化剂的日益浓厚的兴趣。在此，利用体外牛血清白蛋白（BSA）-葡萄糖模型，研究了来自火龙果果皮的高纯度甜菜色素（甜菜红素和藻青素）的抗糖基化潜力。值得注意的是，在抑制不同阶段糖基化产物的形成方面，尤其是晚期糖基化终产物（AGEs）方面，甜菜色素的表现优于公认的抗糖基化剂氨基胍。有趣的是，藻青素表现出比甜菜红素更强的抗糖基化活性。随后采用分子对接分析和荧光猝灭试验的机理研究表明，甜菜色素与BSA发生吸热且自发的相互作用，其中疏水作用力起主导作用。值得注意的是，藻青素对BSA的结合亲和力和稳定性高于甜菜红素。此外，将甜菜色素添加到面包中，在烘焙过程中能剂量依赖性地抑制AGEs的形成，并显示出在食用后抑制体内糖基化过程的潜力。总体而言，本研究突出了甜菜色素作为天然抗糖基化剂的巨大潜力。
