Inhibitory Mechanism of EGCG on Advanced Glycation End Products Formation During Low-Temperature Vacuum Heating of Russian Sturgeon

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2023-08-09 DOI:10.1080/10498850.2023.2257204

Yue-Wen Chen, Min Zhang, Jing-Jing Fu, Jian-Ling Wei, Wen-Qiang Cai, Xiu-Ping Dong

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Abstract

ABSTRACTAdvanced glycation end products (AGEs) are generated in all stages of food thermal treatment. In order to reveal the inhibitory mechanism of AGEs, a range of concentration of (−)-epigallocatechin-3-gallate (EGCG) has been added during low-temperature vacuum heating (LTVH), and high-resolution mass spectrometry-based proteomics was applied for identifying and quantifying N-glycosylated proteins, N-glycosylated peptides, and N-glycosylated sites. The results indicated that, compared with atmospheric cooking, LTVH significantly decreased the generation of AGEs. The addition of EGCG has a positive effect on the inhibition of AGEs when the concentration is lower than 2,000 μg/mL, and 200 μg/mL was the optimal concentration.KEYWORDS: Low-temperature vacuum heating (LTVH)advanced glycation end products(−)-epigallocatechin-3-gallate (EGCG)proteomics Disclosure statementNo potential conflict of interest was reported by the author(s).Ethical approvalEthics approval was not required for this research.Supplementary materialSupplemental data for this article can be accessed online at https://doi.org/10.1080/10498850.2023.2257204.Additional informationFundingThis work was supported by the Foundation of Zhejiang Educational Committee [Y201942135]; Zhejiang Provincial Natural Science Foundation [LQ21C200004]; National Key R&D Program of China [2018YFD0400600].

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EGCG对俄罗斯鲟鱼低温真空加热过程中晚期糖基化终产物形成的抑制机制

在食品热处理的各个阶段都会产生晚期糖基化终产物。为了揭示AGEs的抑制机制，在低温真空加热(LTVH)过程中加入一定浓度的(−)-表没食子儿茶素-3-没食子酸酯(EGCG)，并应用基于高分辨率质谱的蛋白质组学技术鉴定和定量n-糖基化蛋白、n-糖基化肽和n-糖基化位点。结果表明，与常压蒸煮相比，低温蒸煮显著降低了AGEs的生成。当EGCG浓度低于2000 μg/mL时，EGCG对AGEs的抑制有正向作用，200 μg/mL为最佳浓度。关键词:低温真空加热(LTVH)晚期糖基化终产物(−)-表没食子儿茶素-3-没食子酸酯(EGCG)蛋白质组学披露声明作者未报告潜在的利益冲突。伦理批准本研究不需要伦理批准。补充资料本文补充资料可在线获取:https://doi.org/10.1080/10498850.2023.2257204.Additional information经费来源:浙江省教委基金资助[Y201942135];浙江省自然科学基金[LQ21C200004];国家重点研发计划[2018YFD0400600]。

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.