Inhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin

Nianjie Feng; Yang Shen; Chuanqin Hu; Jiangying Tan; Zhao Huang; Chao Wang; Zhiqiang Guo; Qian Wu; Juan Xiao

doi:10.3389/fnut.2021.781998

Inhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin

Front Nutr. 2021 Nov 4:8:781998. doi: 10.3389/fnut.2021.781998. eCollection 2021.

Authors

Nianjie Feng¹, Yang Shen¹, Chuanqin Hu², Jiangying Tan¹, Zhao Huang¹, Chao Wang¹, Zhiqiang Guo³, Qian Wu¹, Juan Xiao³

Affiliations

¹ Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, China.
² Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University, Beijing, China.
³ State Key Laboratory of Marine Resource Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Ministry of Education, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, School of Food Science and Engineering, Hainan University, Haikou, China.

Abstract

The basic ingredients of yogurt include lactose and protein. Yogurt undergoes the Maillard reaction easily, producing many advanced glycation end products (AGEs) that cause some chronic diseases. Lotus seedpod oligomeric procyanidin (LSOPC) have demonstrated a strong inhibitory effect on AGE formation in simulated models; however, the inhibition of procyanidin on AGE formation and the subsequent effects on yogurt quality remains unknown. Our study demonstrated that LSOPC had a good inhibitory effect on the formation of fluorescent AGEs and Nε-carboxymethyl lysine (P < 0.05). The inhibitory capacity on AGEs and antioxidant activity of yogurt were positively correlated with the concentration of LSOPC. The effect of LSOPC on the physicochemical properties of yogurt was also evaluated. Bound water content, viscosity, and flavor of yogurt were significantly increased after LSOPC addition (P < 0.05). Therefore, LSOPC may lead to significant benefits for controlling AGE formation and improving the quality of yogurt.

Keywords: advanced glycation end products; flavor; lotus seedpod oligomeric procyanidin; physicochemical properties; yogurt.