Effects of Chlorogenic Acid on Formation of Fluorescent Advanced Glycation End Products in a Myofibrillar Protein-Glucose Model System
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Abstract:
A model system was constructed using chicken myofibrillar protein (MP) and glucose. The study investigated the effects of different mass concentrations (0, 20, 40, 80, and 160 μg/mL) of chlorogenic acid on MP oxidation and formation of fluorescent advanced glycation end products (fAGEs) in the model system. The fluorescence intensity of fAGEs remarkably decreased from 14.29 to 8.89 (P<0.05) as the mass concentration of chlorogenic acid increased from 0 to 160 μg/mL. Meanwhile, the carbonyl content significantly decreased from 30.34 to 22.30 nmol/mg•pro (P<0.05) at a high mass concentration of chlorogenic acid (160 μg/mL), while the thio barbituric acid reactive substances reduced from 17.11 to 0.08 mg/kg pro (P<0.05). Consequently, the chlorogenic acid prevented oxidation of MP and intramuscular fat. In addition, molecular docking results showed that chlorogenic acid inhibited fAGE formation by binding with lysine and arginine in MP. In short, chlorogenic acid shows great prospects for application in preventing fAGE formation in meat products. This study demonstrated a new method to inhibit MP oxidation and fAGE formation in chicken meat.
