Inhibition mechanism of mango vinegar on protein-AGEs digestion in vitro gastrointestinal environment

• DOI: 10.1016/j.lwt.2023.115246
• Publication Date: 2023-08-31T09:31:11Z
• Authors: Nianjie Feng; Yingna Feng; Fen Zhang; Jia Yan; Mengyao Niu; Lin Shi; He Xiong; Mengzhou Zhou; Qian Wu
• Keywords: Digestion; Pepsin

Protein-AGEs (advanced glycation end products) were prepared and characterized by glucose (Glu) soy protein isolates (SPI) from food. Mango vinegar (MV) its bio-phenols components explored in the inhibition of degree hydrolysis (DH) protein-AGEs, fluorescent AGEs, non-fluorescent N(ε)-carboxymethyl-lysine (CML) oligopeptide-AGEs released during gastrointestinal digestion. Furthermore, mechanism MV on protein-AGEs digestion was enzyme activity, molecular docking, Fourier transform infrared (FT-IR), laser scanning confocal microscopy (LSCM), spectroscopy, polyphenol residual rate antioxidant activity experiments. The objective to explore fruit inhibiting release AGEs results showed that addition had an inhibitory effect a simulated model, where effect: catechins (CC) > ferulic acid (FC) mango vinegar. Digestive fluid studies revealed MV, FC CC inhibited both pepsin trypsin activities positively related dose. significance provide theoretical basis for effectively controlling harm food-derived providing practical guidance high-value utilization