Escuela de Nutrición y Dietética, Facultad de Ciencias de la Salud, Universidad de Talca, Campus Lircay, 3480094, Talca, Chile.
Centro de Estudios en Alimentos Procesados CEAP, Campus Lircay, Talca, 3480094, Talca, Chile.
Food Chem. 2025 Jan 15;463(Pt 1):141085. doi: 10.1016/j.foodchem.2024.141085. Epub 2024 Sep 7.
The influence of oxygen on the thermal treatment (TT) of secondary metabolite-enriched extracts (SMEEs) from Tórtola beans and procyanidin C1 (PC1) on the inhibition of advanced glycation end products (AGEs) generation in proteins was investigated. SMEE was incubated at 4 °C (control) or thermally treated at 60 °C for 2 h, at either 0 % O (I) or 20 % O (II). Treatments I and II increased the content of procyanidin dimers B2. Treatment II was more effective than the control or treatment I in preventing homocysteine oxidation and AGEs generation. TT of PC1 at 0 % or 20 % O generated procyanidin dimers and tetramers. PC1 TT at 20 % O exhibited higher oxidation potentials and lower IC values of fluorescent AGEs than those of controls or TT at 0 % O. These findings indicate that SMEE from Tórtola beans after treatment II changes the degree of polymerization and oxidation procyanidins, thereby increasing their antiglycation activity.
研究了氧气对富含次生代谢产物提取物（SMEE）和原花青素 C1（PC1）的热处理（TT）的影响，以及 TT 对抑制蛋白质中晚期糖基化终产物（AGEs）生成的影响。SMEE 在 4°C（对照）或在 60°C 下孵育 2 小时，在 0%O（I）或 20%O（II）下。处理 I 和 II 增加了原花青素二聚体 B2 的含量。与对照或处理 I 相比，处理 II 更有效地防止同型半胱氨酸氧化和 AGEs 的生成。在 0%或 20%O 下对 PC1 进行 TT 会生成原花青素二聚体和四聚体。在 20%O 下对 PC1 进行 TT 显示出比对照或在 0%O 下 TT 更高的氧化电位和更低的荧光 AGEs 的 IC 值。这些发现表明，经处理 II 的托托拉豆提取物改变了聚合度和氧化原花青素的程度，从而提高了其抗糖化活性。
