Inhibitory effects of polyphenols from black chokeberry on advanced glycation end-products (AGEs) formation

Wanbin Zhao; Pengju Cai; Nan Zhang; Tongtong Wu; Aidong Sun; Guoliang Jia

doi:10.1016/j.foodchem.2022.133295

Inhibitory effects of polyphenols from black chokeberry on advanced glycation end-products (AGEs) formation

Food Chem. 2022 Oct 30:392:133295. doi: 10.1016/j.foodchem.2022.133295. Epub 2022 May 23.

Authors

Wanbin Zhao¹, Pengju Cai¹, Nan Zhang¹, Tongtong Wu¹, Aidong Sun², Guoliang Jia³

Affiliations

¹ Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing 100083, China.
² Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing 100083, China. Electronic address: adsun@bjfu.edu.cn.
³ Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing 100083, China. Electronic address: jiaguoliang@bjfu.edu.cn.

PMID: 35636190
DOI: 10.1016/j.foodchem.2022.133295

Abstract

Plant-based polyphenols are known to exert mitigating effects on the harmful consequences of advanced glycation. In this study, the antioxidant and antiglycation properties of purified black chokeberry polyphenol and its dominant monomers were studied. The phenolics of black chokeberry had a significant inhibitory effect on glycation products at all stages. The highest inhibition of fructosamine (72.27%) was achieved by chlorogenic acid (CA). Epigallocatechin gallate (EGCG) showed an 84.47% inhibition of α-dicarbonyl and 54.44% inhibition of AGEs (advanced glycation end-products). However, the inhibition of α-dicarbonyl was impacted by the presence of Cu²⁺. In addition, an EGCG-induced increase in the protein α-helical structure to 21.43% was observed. Overall, EGCG was the main component inhibited protein glycosylation in the simulated glycation system. Furthermore, the mechanism of inhibition was a combination of scavenging free radicals, capturing metal ions, and alleviating changes in the secondary structure of proteins.

Keywords: Advanced glycation end products; Antioxidant activity; Black chokeberry; Epigallocatechin gallate; Inhibitory effect; Polyphenols.

MeSH terms

Antioxidants / pharmacology
Glycation End Products, Advanced* / chemistry
Glycosylation
Phenols / pharmacology
Polyphenols* / pharmacology

Substances

Antioxidants
Glycation End Products, Advanced
Phenols
Polyphenols