Qin Li, Ke Xiao, Chi Yi, Fan Yu, Wenyue Wang, Junhui Rao, Menglin Liu, Lin Zhang, Yang Mu, Chao Wang, Qian Wu, Dongsheng Li, Mengzhou Zhou
Lactobacillus fermentum ( L. fermentum ) was first evaluated as a potential advanced glycation end-product (AGE) formation inhibitor by establishing a bovine serum albumin (BSA) + glucose (glu) glycation model in the present study. The results showed that the highest inhibition rates of pentosidine and total fluorescent AGEs by L. fermentum were approximately 51.67% and 77.22%, respectively, which were higher than that of aminoguanidine (AG). Mechanistic analysis showed that L. fermentum could capture methylglyoxal and glyoxal, inhibit carbonyl and sulfhydryl oxidation, reduce the binding of glucose and amino groups, increase total phenolic content and antioxidant activity, and release intracellular substances to scavenge free radicals; these abilities were the basis of the antiglycation mechanism of L...
April 12, 2024: Foods (Basel, Switzerland)