Study On Inhibition On Advanced Glycation Endproducts In Model Food Process System By Anthraquinone Components Derivatives From Aloe

Maillard reaction is widely exists in food processing and storage, which is not only related to food color, flavor and nutrition, safety and so on, and it more closely related to human health. It has been confirmed that it is associated with many diseases such as diabetes. Previous studies of anthraquinones have mostly concentrated on medicinal areas, while the potential inhibitory effects on AGE formation in food processing are not fully known, some dietary bioactive compounds mostly existing as natural phenolic compounds, can effectively inhibit AGE formation.It is generally known that phenolic compounds are easily oxidized into quinone compounds. The aim of this study was to explore the potential inhibitory activities of anthraquinones in A. vera against AGE formation during food processing. The main research contents and research results were as follows:Firstly, ultrasound assisted extraction method was used to investigate the extraction solvent, ultrasonic extraction time, extraction temperature, and the effect of materials to liquid ratio on the extraction rate of the anthraquinones in aloe, and response surface method was used to obtained the optimum extraction condition. Determinted by single factor test with the methanol as extraction solvent extraction time is 15 min. the extraction temperature is 60 ℃, and extraction rate is the highest when the solid-liquid ratio is 1:40 (m/v). According to the design principle of Box-Behnken test, three factors and three levels response surface analysis experiments is carried out, getting that the extraction time under the optimal extraction conditions is 20 min, the extraction temperature is 60.83℃. and the feed liquid ratio is 1:50 (m/v). the extraction rate of Kuraso aloe dry powder was 4.378 mg/g at this extraction condition. The main anthraquinone components identified by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS). the result shows aloe-emodin, 26.29%; emodin,65.30%; chrysophanol,8.41%.Secondly, L-Lysine and Glucose (Lys-Glc) reaction system was established and emodins were added into system as inhibitor. Fructosamine. glyoxal (GO).5-hydroxymethylfurfural (5-HMF), melanoidions, carboxymethyl lysine (CML) and fluorescent AGEs and pentosidine were measured by NBT reduction, ultraviolet-visual absorbance spectrometry. HPLC and fluorescence spectrum method respectively, in order to investigate inhibitory effect of emodin. The results show that emodin have favorable inhibitory effect on oxidation products and mid-, end-products (glyoxal, carboxymethyl lysine, melanoidions) (P<0.01). emodin have some inhibitory effect on fructosamine and 5-HMF(P<0.05). but no obvious inhibition on pentosidine and fluorescent AGEs (P>0.05), it only delayed the generation of fluorescent substance.Lastly, Bovine serum albumin and Glucose (BSA-Glc) reaction system was established and three main anthraquinones in Aloe vera were used as natural inhibitors. The inhibitory effects of emodin (AED), emodin (ED), and chrysophanol (CSN) of anthraquinones on the formation of advanced glycation end-products (AGEs) were studied by determining fructosamine, glyoxal (GO),N-(Carboxymethyl)lysine (CML), and fluorescent AGE (fl-AGE) assays. Three anthraquinones showed good inhibition levels to glycation products. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) images also proved that anthraquinones can significantly inhibit cross-linked AGE formation in a time-dependent manner (P< 0.05). ED showed higher inhibitory effects than AED and CSN on the formation of CML and cross-linked AGE (P< 0.05). The test results of ED and CSN showed that the effect of antiglycation from the antioxidation and the structure of phenolic hydroxyl.