NDLI: Glycation is regulated by isoflavones

Content Provider	Royal Society of Chemistry (RSC)
Author	Silvan, Jose Manuel Srey, Chou Ames, Jennifer M. Castillo, Maria Dolores del
Copyright Year	2014
Abstract	The effect of soy isoflavones on the Maillard reaction (MR) was investigated. Model systems composed of the soy protein glycinin (10 mg mL−1) and fructose (40 mg mL−1) under basic pH (∼12) conditions were employed for testing the anti-glycative effect of the major antioxidant soy isoflavones (genistin and genistein at 10 μg mL−1) and a soy isoflavone-rich extract. The contents of total phenols (TPCs) and total flavonoids (TFCs) of the isoflavone-rich extract were determined. Glycinin was pre-incubated with isoflavones for 1 h and 16 h at 60 °C prior to MR. The progress of MR was estimated by analysis of free amino groups by OPA assay; carbohydrate covalently bound to the protein backbone using phenol-sulfuric acid assay, protein-bound Nε-(carboxymethyl)lysine (CML) by UPLC-MS and spectral analysis of fluorescent protein-bound AGEs. Genistin (10 μg mL−1, 23 μM) and its aglycone genistein (10 μg mL−1, 37 μM) did not prevent protein glycation (p > 0.05). The soy isoflavone-rich extract containing 2.5 mg mL−1 of TFC efficiently decreased the amount of carbohydrate bound to the protein skeleton (20%) (p < 0.05) and formation of advanced glycation end products (AGEs) (>80%) (p < 0.05). The anti-glycative mechanism of isoflavones may be related to its conjugation to glycation sites of the protein structure (free amino groups), their antioxidant character and trapping of dicarbonyl intermediates. Extracts based on mixtures of isoflavones may be useful for producing glycated conjugates avoiding the substantial formation of AGEs bound to protein.
Starting Page	2036
Ending Page	2042
Page Count	7
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	5
Issue Number	9
Journal	Food & Function
DOI	10.1039/c4fo00260a
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	TFC Maillard Soybean Isoflavones Maillard reaction Magnetic resonance imaging Soy protein Fructose PH Antioxidant Genistein Carbohydrate Protein Lysine Genistin Aglycone Glycation Protein structure
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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Glycation Is Regulated by Isoflavones 1

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