Novel inhibitory effect of black chokeberry () from selected eight berries extracts on advanced glycation end-products formation and corresponding mechanism study.

Journal: Food chemistry: X
Published Date: Nov 25, 2023

Abstract

Numerous health hazards have been connected to advanced glycation end products (AGEs). In this investigation, using reaction models including BSA-fructose, BSA- methylglyoxal (MGO), and BSA-glyoxal (GO), we examined the anti-glycation potential of eight different berry species on AGEs formation. Our results indicate that black chokeberry () exhibited the highest inhibitory effects, with IC values of 0.35 ± 0.02, 0.45 ± 0.03, and 0.48 ± 0.11 mg/mL, respectively. Furthermore, our findings suggest that black chokeberry inhibits AGE formation by binding to BSA, which alleviates the conformation alteration, prevents protein cross-linking, and traps reactive α-dicarbonyls to form adducts. Notably, three major polyphenols, including cyanidin-3--galactoside, cyanidin-3--arabinoside, and procyanidin B2 from black chokeberry, showed remarkably inhibitory effect on MGO/GO capture, and new adducts formation was verified through LC-MS/MS analysis. In summary, our research provides a theoretical basis for the use of berries, particularly black chokeberry, as natural functional food components with potential anti-glycation effects.

Authors

  • Hui Tan
    College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China.
  • Baoyue Cui
    College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China.
  • Kexin Zheng
    College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China.
  • Ningxuan Gao
    College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China.
  • Xuening An
    College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China.
  • Yu Zhang
    College of Marine Electrical Engineering, Dalian Maritime University, Dalian, China.
  • Zhen Cheng
    College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China.
  • Yujie Nie
    College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China.
  • Jinyan Zhu
    Zhuanghe Food Inspection and Monitoring Center, Dalian, Liaoning 116400, China.
  • Li Wang
    College of Marine Electrical Engineering, Dalian Maritime University, Dalian, China.
  • Kuniyoshi Shimizu
    Sino-Jan Joint Lab of Natural Health Products Research, School of Traditional Chinese Medicines, China Pharmaceutical University, Nanjing 210009, China; Department of Forest and Forest Products Sciences, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan.
  • Xiyun Sun
    College of Food Science, Shenyang Agriculture University, Shenyang, Liaoning 110866, China.
  • Bin Li
    Department of Magnetic Resonance Imaging (MRI), Beijing Shijitan Hospital, Capital Medical University, Beijing, China.

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