Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin

Ling Liu; Rikke Susanne Vingborg Hedegaard; Leif Horsfelt Skibsted

doi:10.1007/s10068-017-0053-y

Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin

Ling Liu, Rikke Susanne Vingborg Hedegaard, Leif Horsfelt Skibsted

2 Citations (Scopus)

Abstract

Dietary exposure to advanced glycation end products (AGEs) formed from proteins and reducing sugars is of increasing concern to human health. AGEs may form in protein-based powders containing sugars for instant beverages during drying and storage of the product. Chlorogenic acid, a plant phenol characteristic of coffee, was found to protect against the formation of AGEs at a concentration of 50mM during heating of β-lactoglobulin in the presence of glucose as a reducing sugar in 30% aqueous ethanol at 70°C. Epicatechin, a plant phenol characteristic of green tea, had no similar effect for the equivalent concentration of phenol on the formation of AGEs. Immunochemical detection (ELISA) using polyclonal antibodies raised against AGEs showed a dose-dependent effect of protection by chlorogenic acid on AGE formation and is recommended for routine quality control of sugar containing milk-based powders for instant beverages.

Original language	English
Journal	Food Science and Biotechnology
Volume	26
Issue number	2
Pages (from-to)	389-391
Number of pages	3
ISSN	1226-7708
DOIs	https://doi.org/10.1007/s10068-017-0053-y
Publication status	Published - 1 Apr 2017

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title = "Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin",

abstract = "Dietary exposure to advanced glycation end products (AGEs) formed from proteins and reducing sugars is of increasing concern to human health. AGEs may form in protein-based powders containing sugars for instant beverages during drying and storage of the product. Chlorogenic acid, a plant phenol characteristic of coffee, was found to protect against the formation of AGEs at a concentration of 50mM during heating of β-lactoglobulin in the presence of glucose as a reducing sugar in 30% aqueous ethanol at 70°C. Epicatechin, a plant phenol characteristic of green tea, had no similar effect for the equivalent concentration of phenol on the formation of AGEs. Immunochemical detection (ELISA) using polyclonal antibodies raised against AGEs showed a dose-dependent effect of protection by chlorogenic acid on AGE formation and is recommended for routine quality control of sugar containing milk-based powders for instant beverages.",

author = "Ling Liu and Hedegaard, {Rikke Susanne Vingborg} and Skibsted, {Leif Horsfelt}",

year = "2017",

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doi = "10.1007/s10068-017-0053-y",

language = "English",

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T1 - Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin

AU - Liu, Ling

AU - Hedegaard, Rikke Susanne Vingborg

AU - Skibsted, Leif Horsfelt

PY - 2017/4/1

Y1 - 2017/4/1

N2 - Dietary exposure to advanced glycation end products (AGEs) formed from proteins and reducing sugars is of increasing concern to human health. AGEs may form in protein-based powders containing sugars for instant beverages during drying and storage of the product. Chlorogenic acid, a plant phenol characteristic of coffee, was found to protect against the formation of AGEs at a concentration of 50mM during heating of β-lactoglobulin in the presence of glucose as a reducing sugar in 30% aqueous ethanol at 70°C. Epicatechin, a plant phenol characteristic of green tea, had no similar effect for the equivalent concentration of phenol on the formation of AGEs. Immunochemical detection (ELISA) using polyclonal antibodies raised against AGEs showed a dose-dependent effect of protection by chlorogenic acid on AGE formation and is recommended for routine quality control of sugar containing milk-based powders for instant beverages.

AB - Dietary exposure to advanced glycation end products (AGEs) formed from proteins and reducing sugars is of increasing concern to human health. AGEs may form in protein-based powders containing sugars for instant beverages during drying and storage of the product. Chlorogenic acid, a plant phenol characteristic of coffee, was found to protect against the formation of AGEs at a concentration of 50mM during heating of β-lactoglobulin in the presence of glucose as a reducing sugar in 30% aqueous ethanol at 70°C. Epicatechin, a plant phenol characteristic of green tea, had no similar effect for the equivalent concentration of phenol on the formation of AGEs. Immunochemical detection (ELISA) using polyclonal antibodies raised against AGEs showed a dose-dependent effect of protection by chlorogenic acid on AGE formation and is recommended for routine quality control of sugar containing milk-based powders for instant beverages.

U2 - 10.1007/s10068-017-0053-y

DO - 10.1007/s10068-017-0053-y

M3 - Journal article

C2 - 30263555

SN - 1226-7708

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SP - 389

EP - 391

JO - Food Science and Biotechnology

JF - Food Science and Biotechnology

IS - 2

ER -

Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin

Abstract

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