Naringenin, a common flavanone, inhibits the formation of AGEs in bread and attenuates AGEs-induced oxidative stress and inflammation in RAW264.7 cells

Abstract

Dietary flavonoids as popular food additives have attracted a wide range of research interests. Naringenin, a common flavanone, was evaluated of its impact on the formation of advanced glycation endproducts (AGEs) in bread crust. It was found that with the increase of naringenin content in bread (0.25–1% w/w), the formation of CML and total fluorescent AGEs were significantly inhibited (9.67–54.27% and 11.79–35.19%, respectively). In addition, the fortification with naringenin could also significantly inhibit the formation of acrylamide in bread crust, while enhancing the antioxidant and antibacterial activity of bread crumb without bringing undesirable changes to the bread quality attributes. Moreover, in RAW264.7 cells, naringenin significantly reduced of AGEs-induced ROS production as well as the contents of some inflammatory mediators. Altogether, our finding indicated naringenin can have dual inhibitory effects on both AGEs’ formation in foods and AGEs-induced cellular oxidative stress and inflammation.