摘要
该研究以鸡胸肉为研究对象,提取肌原纤维蛋白(Myofibrillar Protein,MP),随后以MP和葡萄糖为反应原料构建模拟体系,利用荧光光谱仪来调查不同质量浓度绿原酸(0、20、40、80和160μg/mL)对模拟体系中MP氧化和荧光性晚期糖基化终末产物(Fluorescent Advanced Glycation End Products,fAGEs)生成的影响。结果显示:随绿原酸质量浓度的增加(从0增加到160μg/mL),fAGEs的荧光强度从14.29显著降至8.89(P<0.05)。同时,在高质量浓度的绿原酸条件下(160μg/mL),羰基含量也出现明显的下降(从30.34降至22.30 nmol/mg pro)(P<0.05);硫代巴比妥酸(Thiobarbituric Acid Reactive Substances,TBARS)值从17.11降至0.08 mg/kg pro(P<0.05),因此,绿原酸的添加可有效抑制MP和肌内脂肪的氧化。此外,绿原酸与MP的分子对接结果表明绿原酸可通过与MP中赖氨酸和精氨酸结合的方式来抑制fAGEs的生成。因此,绿原酸在预防肉制品中fAGEs的生成有着巨大的应用前景,该研究期望为鸡肉中MP氧化和fAGEs形成提供一种新的抑制方法。
A model system was constructed using chicken myofibrillar protein(MP)and glucose.The study investigated the effects of different mass concentrations(0,20,40,80,and 160μg/mL)of chlorogenic acid on MP oxidation and formation of fluorescent advanced glycation end products(fAGEs)in the model system.The fluorescence intensity of fAGEs remarkably decreased from 14.29 to 8.89(P<0.05)as the mass concentration of chlorogenic acid increased from 0 to 160μg/mL.Meanwhile,the carbonyl content significantly decreased from 30.34 to 22.30 nmol/mg·pro(P<0.05)at a high mass concentration of chlorogenic acid(160μg/mL),while the thio barbituric acid reactive substances reduced from 17.11 to 0.08 mg/kg pro(P<0.05).Consequently,the chlorogenic acid prevented oxidation of MP and intramuscular fat.In addition,molecular docking results showed that chlorogenic acid inhibited fAGE formation by binding with lysine and arginine in MP.In short,chlorogenic acid shows great prospects for application in preventing fAGE formation in meat products.This study demonstrated a new method to inhibit MP oxidation and fAGE formation in chicken meat.
作者
申广
庞英
张晓悦
王静
尉立刚
SHEN Guang;PANG Ying;ZHANG Xiaoyue;WANG Jing;YU Ligang(College of Life Sciences,Shanxi University,Taiyuan 030006,China)
出处
《现代食品科技》
北大核心
2025年第2期357-365,共9页
Modern Food Science and Technology
基金
山西省基础研究计划(自由探索类)面上项目(202203021211311)。
关键词
晚期糖基化终末产物
绿原酸
肌原纤维蛋白
氧化
分子对接
advanced glycation end products
chlorogenic acid
myofibrillar protein
oxidation
molecular docking
作者简介
申广(1999-),男,硕士研究生,研究方向:食品加工与组分变化,E-mail:202123118028@email.sxu.edu.cn;通讯作者:尉立刚(1983-),男,博士,副教授,研究方向:食品加工与组分变化,E-mail:yuligang@sxu.edu.cn。
