The antiglycoxidative properties of theanine (TEF) and polyphenols enriched fractions (PEF) prepared from tea dust were tested in a model system composed of bovine serum albumin (BSA) and methylglyoxal (MGO). PEF caused a decrease in available free amino groups of BSA in presence and absence of MGO, suggesting the simultaneous occurrence of glycoxidation reaction and phenols-protein interaction. The presence of PEF and TEF inhibited formation of fluorescent advanced glycation end-products (AGEs). Moreover, theanine (TB) and polyphenol-enriched bread (PB) were formulated. A significant increase in free amino groups was observed in TBs with a dose-response effect, while addition of PEF in bread produced a significant decrease (p<0.05). PEF efficiently reduced fluorescent AGE formation in breads compared with TEF. The results are in line with the simplified model systems. PEF used as food ingredient allows obtaining a tasty food possessing health promoting properties and lower content of potential harmful compounds (AGEs).
Keywords: 1-Deoxy-1-morpholinofructose (PubChem CID: 6454484); Advanced glycation end-products (AGEs); Antiglycoxidative; Bread; Maillard reaction; Methylglyoxal (PubChem CID: 880); N(alpha)-Acetyl-l-lysine (PubChem CID: 92907); Polyphenol-enriched fraction (PEF); Theanine (PubChem CID: 439378); Theanine-enriched fraction (TEF).
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