Effects of different high-temperature conduction modes on the ovalbumin-glucose model: AGEs production and regulation of glycated ovalbumin on gut microbiota.

Haiqi Chen, Yanru Zhou, Siqiong Zhang, Zuohua Xie, Pingwei Wen, Hui Wang, Yueming Hu, Peihan Wu, Jiaojiao Liu, Qiannan Jiang, Zongcai Tu
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引用次数: 1

Abstract

Food high-temperature processing frequently induces the production of advanced glycation end products (AGEs) in the food industry. In this study, the effects of three high-temperature conduction modes on the AGEs production derived from ovalbumin (OVA)-glucose model and the regulation of glycated OVA on gut microbiota were investigated. The peak time of OVA shifted maximally from 13.72 to 13.57 due to the rise in molecular weight, confirming successful coupling between OVA and glucose. The inhibition of superheated steam (SS) on AGEs was observed, with the sample treated by SS showing the lowest content among glycated OVA groups. The analysis revealed an increase in AGEs during digestion and a decrease in fermentation, suggesting the release during digestion and the availability by intestinal flora. Furthermore, an expansion of Bifidobacterium and Lactobacillus, and the inhibition of Desulfovibrio and Escherichia-Shigella were observed, indicating the prebiotic activity of glycated OVA and its potential to improve intestinal health. These results provide valuable information for controlling high-temperature processing to inhibit AGEs formation and highlight the positive effects of glycated proteins on intestinal health.

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不同高温传导模式对卵清蛋白-葡萄糖模型的影响:AGEs的产生和糖化卵清蛋白对肠道微生物群的调节。
在食品工业中,食品高温加工经常导致晚期糖基化终产物(AGEs)的产生。在本研究中,研究了三种高温传导模式对卵清蛋白(OVA)-葡萄糖模型产生AGEs的影响以及糖化OVA对肠道微生物群的调节。由于分子量的增加,OVA的峰值时间从13.72最大地移动到13.57,证实了OVA和葡萄糖之间的成功偶联。观察到过热蒸汽(SS)对AGEs的抑制作用,用SS处理的样品在糖化OVA组中显示出最低的含量。分析显示,AGEs在消化过程中增加,发酵过程中减少,表明消化过程中释放,肠道菌群可利用。此外,观察到双歧杆菌和乳酸杆菌的扩增,以及脱硫弧菌和大肠杆菌志贺菌的抑制,表明糖化OVA的益生元活性及其改善肠道健康的潜力。这些结果为控制高温加工以抑制AGEs的形成提供了有价值的信息,并强调了糖化蛋白对肠道健康的积极影响。
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