Abstract
The basic ingredients of yogurt include lactose and protein. Yogurt undergoes the Maillard reaction easily, producing many advanced glycation end products (AGEs) that cause some chronic diseases. Lotus seedpod oligomeric procyanidin (LSOPC) have demonstrated a strong inhibitory effect on AGE formation in simulated models; however, the inhibition of procyanidin on AGE formation and the subsequent effects on yogurt quality remains unknown. Our study demonstrated that LSOPC had a good inhibitory effect on the formation of fluorescent AGEs and Nε-carboxymethyl lysine (P < 0.05). The inhibitory capacity on AGEs and antioxidant activity of yogurt were positively correlated with the concentration of LSOPC. The effect of LSOPC on the physicochemical properties of yogurt was also evaluated. Bound water content, viscosity, and flavor of yogurt were significantly increased after LSOPC addition (P < 0.05). Therefore, LSOPC may lead to significant benefits for controlling AGE formation and improving the quality of yogurt.
Highlights
Yogurt is a fermented dairy food produced by the growth of lactic acid bacteria (LAB)
Using the butanol-HCI assay, we found that Lotus seedpod oligomeric procyanidin (LSOPC) was rich in procyanidin
LSOPC demonstrate an inhibitory effect on advanced glycation end products (AGEs) formation in a simulated system
Summary
Yogurt is a fermented dairy food produced by the growth of lactic acid bacteria (LAB). Due to the antioxidant peptides generated during fermentation, yogurt has higher antioxidant properties than ordinary milk [1]. Proteins are degraded into small-molecule compounds [2] that are more digested and absorbed. Yogurt contains large amounts of amino acids, such as lysine, tryptophan, and methionine, and reducing sugars, such as glucose, galactose, and lactose. Free amino groups and reducing sugars interact and undergo non-enzymatic protein glycation, forming Schiff base and Amadori products. Various dicarbonyl compounds are produced through the oxidation and dehydration of the Amadori products to react with amino groups to form advanced glycation end products (AGEs) [3]. The AGEs content of yogurt (vanilla flavor) is 3.00 kU/100 ml
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