Debate: Could the Litchi Pericarp Oligomeric Procyanidins Bioconverted by Increase the Inhibitory Capacity on Advanced Glycation End Products?

Overview

Journal Front Nutr

Specialty Nutritional Sciences

Date 2022 Aug 8

PMID 35938127

Authors

Nianjie Feng

Fei Tang

Chuanqin Hu

Lei Cheng

Zhejuan Lv

Yang Shen

Wei Li

Gengsheng Xiao

Hao Dong

Qian Wu

Affiliations

Soon will be listed here.

Abstract

Lactic acid bacteria (LAB) have already been used as fermentation strains to enhance the antioxidant capacity of polyphenols. Antioxidant capacity is one of the most important factors to inhibit advanced glycation end product (AGE) formation and could LAB increase the inhibitory capacity of procyanidins on AGEs formation? It was surprising that opposite results were obtained both in simulated food processing and gastrointestinal digestion systems. After incubation with , litchi pericarp oligomeric procyanidins (LPOPCs) were bioconverted to several phenolic acids, which increased the antioxidant activity as expected. However, antiglycation ability and trapping carbonyl compounds capacity both weakened and it might be the primary reason for decreasing the inhibitory effect on AGE formation. Furthermore, it was found that LPOPCs incubated with inhibited the activity of digestive enzymes and thus decreased the digestibility of glycated protein. Our study systematically proposed for the first time that procyanidins bioconversion is an effective means to improve the antioxidant activity but has no remarkable promoting effect on AGEs inhibition.

Citing Articles

Phenolic Profile and Bioactivity Changes of Lotus Seedpod and Litchi Pericarp Procyanidins: Effect of Probiotic Bacteria Biotransformation.

Wen J, Sui Y, Li S, Shi J, Cai S, Xiong T Antioxidants (Basel). 2023; 12(11).

PMID: 38001827 PMC: 10669077. DOI: 10.3390/antiox12111974.

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