Inhibitory Mechanism of Advanced Glycation End-Product Formation by Avenanthramides Derived from Oats Through Scavenging the Intermediates

Overview

Journal Foods

Specialty Biotechnology

Date 2022 Jun 24

PMID 35742012

Authors

Pei Zhu

Ying Zhang

Dianwei Zhang

Luxuan Han

Huilin Liu

Baoguo Sun

Affiliations

Soon will be listed here.

Abstract

As a special polyphenolic compound in oats, the physiological function of oat avenanthramides (AVAs) drives a variety of biological activities, and plays an important role in the prevention and treatment of common chronic diseases. In this study, the optimum extraction conditions and structural identification of AVAs from oats was studied. The inhibitory effect of AVAs from oats on advanced glycation end-products (AGEs) in a glucose-casein simulation system was evaluated, and this revealed dose-dependent inhibitory effects. The trapping capacity of AVAs to the α-dicarbonyl compounds of AGE intermediate products was determined by HPLC-MS/MS, and the results indicate that AVA 2c, AVA 2p, and AVA 2f exhibited the ability to capture -dicarbonyl compounds. More importantly, AVA 2f was found to be more efficient than AVA 2p at inhibiting superoxide anion radical (O), hydroxyl radical (OH), and singlet oxygen (O) radical generation, which may be the main reason that AVA 2f was more efficient than AVA 2p in AGE inhibition. Thus, this research presents a promising application of AVAs from oats in inhibiting the food-borne AGEs formed in food processing.

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