Antiglycating Effect of Phenolics from the Chilean Currant Ribes cucullatum under Thermal Treatment.

Felipe Ávila,Felipe Jiménez-Aspee,Cristina Theoduloz,Natalia Ravello,Guillermo Schmeda-Hirschmann,Camila Manriquez

doi:10.3390/antiox10050665

Felipe Ávila, Felipe Jiménez-Aspee + Show 4 more

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https://doi.org/10.3390/antiox10050665

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Abstract

Numerous dietary polyphenols possess antiglicating activity, but the effects of thermal treatment on this activity are mostly unknown. The effect of thermal treatment in the antiglycating activity of polyphenolic enriched extracts (PEEs) from Ribes cucullatum towards glyoxal-induced glycation of sarcoplasmic proteins was assessed. Sarcoplasmic proteins from chicken, beef, salmon, and turkey, were incubated 2 h at 60 °C with and without glyoxal and different concentrations of PEEs (0.25, 0.5, 1, and 5 mg/mL). The antiglycating activity was evaluated by: (1) Lys and Arg consumption, (2) Carboxymethyl lysine (CML) generation, and (3) lipid-derived electrophiles inhibition in a gastric digestion model. Protective effects were observed against CML generation in proteins and a decrease of electrophiles in the gastric digestion model. A dose-dependent consumption of Lys and Arg in proteins/PEEs samples, indicated the possible occurrence of quinoproteins generation from the phenolics. Protein/PEEs incubations were assessed by: (1) High pressure liquid chromatography analysis, (2) Gel electrophoresis (SDS-PAGE), and (3) Redox cycling staining of quinoproteins. Protein/PEEs incubations produced: (1) Decrease in phenolics, (2) increase of protein crosslinking, and (3) dose-dependent generation of quinoproteins. We demonstrate that phenolic compounds from R. cucullatum under thermal treatment act as antiglycating agents, but oxidative reactions occurs at high concentrations, generating protein crosslinking and quinoproteins.

Highlights

Thermal processing of food involves temperatures from 50 to 150 ◦ C [1] and plays a fundamental role in food safety through the removal of bacteria and toxins, including lectins and protease inhibitors [2]
One of the main chemical modifications occurring in proteins during thermal processing of foods is the Maillard reaction, which generates numerous chemical entities collectively denominated as advanced glycation end products (AGEs) [3]
The HPLC analyses of the mixture resulting from the incubation of chicken sarcoplasmic proteins incubated with the polyphenolic enriched extracts (PEEs) from R. cucullatum at 60 ◦ C during 2 h showed a significant decrease of the five phenolic compounds quantified, compared with the mixtures incubated at 4 ◦ C (Table 2). These results indicate that the addition of the protein reduces the amount of phenolic compounds of the PEE from

Summary

Introduction

Thermal processing of food involves temperatures from 50 to 150 ◦ C [1] and plays a fundamental role in food safety through the removal of bacteria and toxins, including lectins and protease inhibitors [2]. This process leads to the occurrence of numerous non-enzymatic chemical modifications in proteins, changing their chemical and nutritional properties [3]. One of the main chemical modifications occurring in proteins during thermal processing of foods is the Maillard reaction, which generates numerous chemical entities collectively denominated as advanced glycation end products (AGEs) [3].

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