Recently, the comprehensive utilization team of fruits and by-products at Haikou Experimental Station of CATAShas made important progress in the inhibitory pathway and mechanism of Chitosan on advanced glycation end products (ages) in baked goods.
With the development of society and the progress of science and technology, people no longer need to wrap their stomachs. They pay more attention to nutrition and health while pursuing color, fragrance and taste. At present, the supply and consumption of processed (heat-treated) foods have increased significantly, but most processed foods have a negative impact on human health, causing obesity, diabetes, chronic kidney disease and even cancer. Advanced glycation end products (ages) in processed food is a potential pathogenic component, which is a kind of harmful substances formed by Maillard reaction between reducing sugar carbonyl and free amino groups in protein, lipid or nucleic acid. Foodborne ages will continue to accumulate in the body. Therefore, reducing the generation of ages in food is of great significance to improve food safety and prevent diseases.
The research team found that chitosan showed the strongest inhibitory activity by comparing and analyzing the inhibitory effects of eight food additives on the formation of fluorescent ages, including carotene gum, chitosan, citrus pectin, gelatin, agar, carrageenan, carboxymethyl cellulose and hydroxypropyl phosphate double starch. For the first time, the inhibition mechanism of Chitosan on ages was systematically explored in the model of different stages of non enzymatic glycosylation reaction in vitro and the food model (cake). Because chitosan contains a large number of hydroxyl and amino active groups in its structure, it competes with lysine and arginine, reduces the substrate of glycosylation reaction, inhibits the oxidation of protein, and delays the reaction between ages intermediate (dicarbonyl compounds) and protein, And react with dicarbonyl compounds to produce adducts, so as to inhibit the formation of ages. At the same time, it improves the moisture content of the cake, but has little effect on the chromaticity. The research shows that chitosan is a promising natural food additive, which can be used to control the formation of ages in the baking process, improve the quality of baking products, provide ideas for the control of harmful substances in the food processing process, and provide theoretical support for the development of new functional food ingredients
The relevant research results were published in the journal food hydrocolloids (impact factor 9.147) of the first district of JCR of the Chinese Academy of Sciences with a research paper entitled "chitosan innovations advanced glycation end products formation in chemical models and bakery food". Researcher Sheng Zhanwu and associate researcher AI binling of Haikou experimental station are the co correspondents of the article, and master students Wang Shenwan and associate researchers Zheng Lili are the co first authors. This work has been supported by the innovation team project of the National Natural Science Foundation of China and the natural science foundation of Hainan Province. It is reported that researcher Sheng Zhanwu is a candidate for the funding of the second batch of Tropical Agricultural young talents "outstanding talents" of the Chinese Academy of thermal sciences. During the training period, he will continue to carry out research on the reduction and control of ages in food.
Chitosan inhibits chemical models and ages formation in baked goods
