Effects of caffeic acid on advanced glycation end product formation and emulsion properties in glycosylated perilla seed meal protein

Abstract

Protein glycosylation is an effective way to enhance the properties of proteins in food systems. However, the negative effects of glycosylation, such as generation of advanced glycation end products (AGEs), have received less attention; these effects are closely related to the occurrence of various chronic metabolic diseases. In this study, a perilla seed meal protein (PSMP)-fructose/dextran (DEX)-caffeic acid (CA) ternary emulsifying system was constructed. Then, AGEs formation and emulsifying properties were characterized, and the optimal emulsifying system for β-carotene (BC) delivery was investigated. The resulting complex was examined using a high-performance liquid chromatography (HPLC)-ultraviolet (UV) detector, ultra-HPLC-tandem mass spectrometry (UHPLC-MS/MS) system, and nanoparticle size analyzer. The results indicated that CA conjugated with glycosylated PSMP significantly reduced the formation of fructosamine (13.5%), methylglyoxal (33.26%), Nε-carboxymethyl lysine, and Nε-carboxyethyl lysine (>80%). Compared with other conjugates, the PSMP-DEX-CA ternary conjugate showed the lowest AGEs content, smaller particle size, better emulsifying active index, lower polydispersity index, and acceptable ζ-potential. The emulsifying system constructed using abovementioned ternary conjugate revealed better UV and thermal stability in BC delivery, which slowed BC degradation. This study provides a novel approach for constructing a low AGEs emulsion system to deliver BC via PSMP with different modifications.