Study On Inhibition Of Advanced Glycation Endproducts In Food Process By Lycoypene And Lutein

Millard reaction is a major nonenzymatic glocosylation in food. It plays an important role in influenceing the flavor, color, taste of food, Due to some poisonous products in this reaction threaten people’s health. More people pay attention to the study of the inhibition to the glyclation, but most studies are just based in vivo, and research on inhibiting glycation in food processing is few.(1)The inhibition of lycoypene to the early, middle, and late periods of the glycation reaction products of BSA-glucose food simulationm system was investigated. The results showed that the lycoypene inhabited the glycation reaction, but inhibition effects are different to the different middle products. The lycoypene didn’t have inhabitionon Millard reaction approach (the approach of fructosamine and hydroxylethyl furfural), it has better effect on the oxidative late glycation. For fluorescent substance which and fluorescent pentose known as very good inhibitory effect, the fluorescent material which inhibition rate reached 30.9%, the biggest for fluorescent element of pentose inhibition rate up to 24.99%; Lycopene also has good inhibition for glyoxal, inhibition rate of 24.23%; Products by high performance liquid chromatography (HPLC) method for determination of CML and found that lycopene in CML inhibition rate of 22.16%; Lycopene has a great influence on the protein crosslinking sex is, by electrophoresis results it can be seen that inhibition rate reached a maximum 29.87% in 10 h.(2)The inhibition of lutein phytoxanthin to the early, middle, and late periods of glycation reaction products in BSA-glucose food simulation system was investigated. The results showed that the lutein phytoxanthin can inhibited the glycation reaction but didn’t has obvious inhibition effect on the fructosamine and hydroxyl ethyl furfural. It just can prolong the velocity of fructosamine producing. It also has goodl inhibition on glycosylation in the late period, but it has few inhibition on the fluorescent AGEs and fluorescent pentosaa, but the fluorescent material which and the pentose inhibitory effect is smaller. Lutein for intermediate products glyoxal in 20 h also had significant inhibitory effect, the inhibition rate was 21.34%; Lutein for fluorescent material which the inhibition of small, only in 40 h is obvious inhibition reaction, inhibition rate of 19.78%; Lutein to the inhibiting effect of pentose element in 30 h when maximum, the inhibition rate was 10.1%; Inhibition of CML in 48.3%; Crosslinking of lutein for protein also has inhibition, reaching 26.38%. When 20 h.(3)The comparison the inhibition effects on the glycosylation between lycoypene and lutein phytoxanthin in the BS A-glucose food simulation system was compared by analyzing the quantity and velocity of products in different period of glycoslation. The lycoypene showed a better inhibition effect than lutein phytoxanthin.This study builds the inhibition system of glycosylation reaction of BSA-glucose, and verifies the inhibition effect on the end-products of glycation reaction involved lycoypene and lutein phytoxanthin. The study verifies that these two matter can inhibit the oxidation process glycation reaction The inhibition effect of these two matter are different due to different antioxidant ability of them.