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《Food Science》 2015-05
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Effect of γ-Glutamyl Cysteine Derivatives from Garlic on Advanced Glycation End-Product(AGE) Formation during Food Processing

LIU Ling;SHI Fei;YAN Fengjiao;BAI Bing;College of Food Science,Shenyang Agricultural University;  
Three types of cysteine derivatives,γ-glutamyl-methyl-cysteine(γ-GMC),γ-glutamyl-propyl-cysteine(γ-GPC) and γ-glutamyl-butyl-cysteine(γ-GBC),were used for the inhibition of advanced glycation end-product(AGE) formation.γ-GMC and γ-GPC were extracted from fresh garlic and γ-GBC was synthetic.In this study,after modeling,fructosamine and glycosylation,non-enzymatic glycosylation products were detected by ultraviolet-visible absorption spectrometry.Pentosidine and AGEs were analyzed by fluorescence spectrometry and carboxymethyl lysine(CML) was measured by HPLC.The results showed that the inhibition ability of γ-GMC and γ-GPC were better for the non-fl uorescent early and middle glycosylation reaction products.γ-GBC had an evident inhibitory effect on the late reaction products.In a word,three cysteine derivatives can effectively inhibit advanced glycation reaction but their effects are different because they have different substitution groups,and they have similar effects on the fl uorescent cross-linked products.
【Fund】: 辽宁省自然科学基金项目(2014027003)
【CateGory Index】: TS255.3
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