Effect of unsaturated fatty acids on glycation product formation pathways.

Chromatography, Liquid Fatty Acids, Unsaturated Linoleic Acid Lipid Metabolism Oleic Acid
Glycation pathways Glycation products Multivariate data analysis Radicals Unsaturated fatty acids

Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
05 2021
Historique:
received: 15 09 2020
revised: 26 02 2021
accepted: 02 03 2021
entrez: 16 5 2021
pubmed: 17 5 2021
medline: 30 6 2021
Statut: ppublish

Résumé

Glycation and lipid oxidation in high-nutrient foods are closely related and exhibit complex interactions. To evaluate the effect of unsaturated fatty acids (UFAs) on glycation pathways, glycation products in glucose-lysine-UFA models were detected by ultra performance liquid chromatography-tandem mass spectrometry and electron spin resonance spectroscopy, together with multivariate data analysis. Results indicated that UFAs inhibited glucose oxidation by decreasing the contents of carbonyl compounds about 73.85-86.19%. UFAs promoted the formation of glycation products mainly via production of active radical. In three models, linoleic acid (LA) exhibits stronger glycation activity than oleic acid and eicosapentaenoic acid. LA significantly promoted radical formation, as well as the formation and degradation of fructosyllysine (FL), the signal intensity of active radical increased 647.45% and FL increased 78.73%. The comparison of E(k

Identifiants

DOI: 10.1016/j.foodres.2021.110288 PMID: 33992388
pubmed: 33992388
pii: S0963-9969(21)00187-3
doi: 10.1016/j.foodres.2021.110288
pii:
doi:

Substances chimiques

Fatty Acids, Unsaturated 0
Oleic Acid 2UMI9U37CP
Linoleic Acid 9KJL21T0QJ

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

110288

Informations de copyright

Copyright © 2021 Elsevier Ltd. All rights reserved.

Auteurs

Xin Zhao (X)

The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, 110866 Shenyang, China.

Xiaoyu Zhang (X)

The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, 110866 Shenyang, China.

Bo Ye (B)

The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, 110866 Shenyang, China; Liaoning Modern Agricultural Engineering Center, Changjiang North Street No.39, 110031 Shenyang, China.

Haixia Yan (H)

The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, 110866 Shenyang, China.

Yingbo Zhao (Y)

The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, 110866 Shenyang, China.

Ling Liu (L)

The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, 110866 Shenyang, China. Electronic address: liuling4568@syau.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Chromatographie › Chromatographie en phase liquide › Effect of unsaturated fatty acids on glycation...
questionsmedicales.fr › Lipides › Acides gras › Acides gras insaturés › Effect of unsaturated fatty acids on glycation...
questionsmedicales.fr › Lipides › Acides gras › Acides gras insaturés › Acides gras omega-6 › Acides linoléiques › Acide linoléique › Effect of unsaturated fatty acids on glycation...
questionsmedicales.fr › Métabolisme › Métabolisme lipidique › Effect of unsaturated fatty acids on glycation...
questionsmedicales.fr › Lipides › Acides gras › Acides gras insaturés › Acides gras monoinsaturés › Acides oléiques › Acide oléique › Effect of unsaturated fatty acids on glycation...