Stunhibitory Effect of Wheat Bran Extract on the Advanced Glycation End Products
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Abstract:
Cereal foods are important for human health and for the control and prevention of cancer, heart disease, and diabetes, while advanced glycation end products (AGEs) can induce the occurrence of diabetes and other complications. Therefore, feruloyl oligosaccharides and wheat bran hydrolysate were selected as the inhibitors in this experiment to study their inhibitory effects on the formation of AGEs in bovine serum albumin-glucose system. Ferulic acid, xylooligosaccharides, and insoluble dietary fiber were used as controls, and the fluorescent and non-fluorescent products (Nε-carboxymethyllysine and CML) of AGEs were used to evaluate the effects of the inhibitors. The results indicated that the contents of total polyphenol and total flavonoids in feruloyl oligosaccharides were 5.36 and 2.67 times as much as those in wheat bran hydrolysate, respectively. The inhibition rates of feruloyl oligosaccharides and wheat bran hydrolysates on the fluorescent products were 14.49% and 5.75%, respectively, and their inhibition rates on the non-fluorescent product CML were 18.16% and 16.59%, respectively. The different inhibition rates might be related to the varying levels of total polyphenols and flavonoids. Ferulic acid, xylooligosaccharides, and insoluble dietary fiber groups showed no inhibitory effect on the production of fluorescent and non-fluorescent products. As evident from the amounts of reducing sugar and lysine in the simulation system before and after the reaction, feruloyl oligosaccharides and wheat bran hydrolysate may inhibit the glycosylation reaction by reducing the content of available lysine in the reactive proteins.
