Inhibitory Effect of Litchi Pericarp Procyanidins on Maillard Reactions in Protein-based Systems
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Abstract:
The inhibitory effect of litchi pericarp procyanidins (LPPC) on the Maillard reaction and advanced glycation end product (AGE) formation was studied in whey protein (WPI)-glucose (Glu) and bovine serum albumin (BSA)-Glu simulations systems, and characterization was based on the fluorescence intensity of AGEs. The results indicated that the maximum inhibitory rate of LPPC on AGE formation in the WPI-Glu system after incubation for 35 d was 60.21±1.34%. Furthermore, at a concentration of 1 mg/mL, the inhibitory rate of LPPC reached a maximum of 85.33±9.02%, significantly higher than that of vitamin C (Vc, p<0.05). In the BSA-Glu system, the maximum inhibitory rate of LPPC on AGE formation after incubation for 35 days reached 70.01±1.32%, and showed a positive correlation with LPPC concentration. At an LPPC concentration of 0.5 mg/mL, the inhibition of AGE formation reached 95.46±10.12%, which was significantly higher than that of aminoguanidine (AG, p<0.05). Studies of protein stability at different pH values suggested that the thermal stability of WPI was significantly decreased after 35 d of incubation with LPPC, further implying the inhibitory effect of LPPC on the Maillard reaction. Overall, LPPC could serve as a food resource with natural AGE inhibition.
