Effects of anthocyanins on β-lactoglobulin glycoxidation: a study of mechanisms and structure–activity relationship-Reference-Cited by-同舟云学术

Effects of anthocyanins on β-lactoglobulin glycoxidation: a study of mechanisms and structure–activity relationship

Published:2021 Issue:21 Volume:12 Page:10550-10562
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Wang Ruifeng¹,Khalifa Ibrahim²^ORCID,Du Xia¹,Li Kaikai¹,Xu Yujuan³,Li Chunmei¹⁴^ORCID

Affiliation:

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China

2. Food Technology Department, Faculty of Agriculture, Benha University, 13736, Moshtohor, Egypt

3. Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Products, Ministry of Agriculture, Guangdong, Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China

4. Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, Wuhan, 430070, China

Abstract

We elucidated the underlying mechanisms of the anti-glycoxidation effects of five structurally different anthocyanins on glycated-β-lactoglobulin (β-Lg).

Funder

National Key Research and Development Program of China

Fundamental Research Funds for the Central Universities

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO01665B

Reference31 articles.

1. Advanced glycation end-products (AGEs) in foods and their detecting techniques and methods: A review

2. Mulberry anthocyanins exert anti-AGEs effects by selectively trapping glyoxal and structural-dependently blocking the lysyl residues of β-lactoglobulins