Glycation can generate advanced glycation end products (AGEs) and its intermediates methylglyoxal (MGO) and glyoxal in foods which increase the risks of diabetes diseases. The protein rich intermediate-moisture foods (IMF) have a high level of AGEs, such as Nε-(Carboxymethyl)-l-lysine (CML) and MGO. In order to control the glycation related diseases, therapeutic approaches could be developed based on the mechanisms of antiglycation by conjugating dicarbonyl species or limitation of glucose release by inhibiting α-amylase and α-glucosidase. Resveratrol is a natural polyphenol present in grape and red wine and has been suggested to possess prevention capability against chronic diseases. However, the inhibition mechanism of resveratrol in IMF against glycation has not been well documented. In this study, IMF fortified with resveratrol was prepared to evaluate the capability of resveratrol in inhibiting production of AGEs during storage. Antiglycation capabilities of resveratrol were evaluated through bovine serum albumin (BSA)-fructose, BSA-MGO and arginine-MGO models. Also, the kinetics of resveratrol in inhibiting α-amylase and α-glucosidase were investigated. The results shown that resveratrol is able to reduce the browning and Maillard reaction in IMF. It also has the capability of lowering AGEs or CML which are glycation products produced in the fortified IMF during storage. The inhibition capability of resveratrol against glycation was also confirmed by using SDS-PAGE, LC-MS and FTIR analysis to monitor glycated proteins and protein aggregation in the samples. Resveratrol also showed a significant inhibition capability against AGEs formation in the BSA-fructose, BSA-MGO and arginine-MGO models with inhibition percentages of 57.94, 85.95 and 99.35 %, respectively. The SDS-PAGE analysis proved that the glycation of BSA protein and fructose was inhibited by resveratrol. Furthermore, resveratrol acted as a competitive inhibitor for α-amylase with IC50 3.62 µg/mL, while, it was in an uncompetitive manner for α-glucosidase with IC50 17.54 µg/mL. In the LC-MS/MS analysis, two monomer resveratrol-MGO and a dimer resveratrol-MGO adducts were identified. The result demonstrated that resveratrol could trap MGO by conjugating reaction and inhibit further glycation reaction. In general, resveratrol has the potential of antiglycation and could be used in intermediate moisture foods during storage for reducing AGEs level or drugs for treating diabetes diseases.

Studies on inhibition mechanism of advanced glycation end products by resveratrol in intermediate moisture protein-Sugar Foods

254th National Meeting (2017)

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