بررسی اثر بازدارندگی عصاره پوست انار بر تشکیل محصولات نهایی گلیکاسیون پیشرفته در سامانه های مدل

نویسندگان
اقدس تسلیمی 1
Mohsen Barzegar 2
محمد علی سحری 2
محمد حسین عزیزی 2
1 گروه علوم و مهندسی صنایع غذایی دانشگاه تربیت مدرس
2 استاد گروه علوم و مهندسی صنایع غذایی، دانشگاه تربیت مدرس، ص پ 336-14115
10.22034/FSCT.21.151.174
چکیده
محصولات نهایی گلیکاسیون پیشرفته (AGEs)، گروهی از ترکیبات مضر هستند که در حین واکنش میلارد توسط یک سری واکنش‌‌های پیچیده تولید می‌‌شوند. در مطالعه حاضر از روش آماری سطح پاسخ برای بررسی اثر دو نوع پروتئین ((پروتئین آب پنیر (0/2، 5/3 و 0/5 درصد وزنی/حجمی) و کازئین (0/1، 0/2 و 0/3 درصد وزنی/حجمی))، سه نوع قند گلوکز و فروکتوز (2/0، 6/0 و 0/1 مولار) و لاکتوز (1/0، 3/0 و 5/0 مولار) و عصاره آبی پوست انار (0/250، 0/500 و 0/750 قسمت در میلیون) و بر بازداری از تشکیل محصولات نهایی گلیکاسیون پیشرفته با خاصیت فلوئورسانس استفاده شد. بر اساس نتایج این مطالعه نوع پروتئین، نوع قند و غلظت عصاره فنولی پوست انار بر ممانعت از تشکیل AGEs موثر بود و عصاره پوست انار (به ویژه در غلظت 750 قسمت در میلیون) توانست به خوبی از واکنش گلیکاسیون جلوگیری نماید. نتایج نشان داد که نوع پروتئین و غلظت آن بر تشکیل این محصولات موثر است. قدرت بازداری عصاره در سامانه مدل حاوی کازئین کمتر از سامانه حاوی پروتئین آب پنیر بود و در کل با افزایش غلظت پروتئین قدرت بازدارندگی کاهش یافت. با تغییر نوع قند موجود در سامانه مدل، رفتار بازداری عصاره پوست انار پیچیده بود و در برخی موارد اثر افزایشی، کاهشی یا بی اثر نشان داد. با بررسی‌های کامل تر می‌توان پیشنهاد داد تا از این عصاره در فرمولاسیون مواد غذایی به ویژه در فرمولاسیون غذاهای کودک استفاده کرد.
کلیدواژه‌ها
محصولات نهایی گلیکاسیون پیشرفته
پروتئین آب پنیر
عصاره پوست انار
کازئین

موضوعات

عنوان مقاله English

Investigating the inhibitory effect of pomegranate peel extract on the formation of advanced glycation end products (AGEs) in the model systems

نویسندگان English

Aghdas Taslimi 1
Mohsen Barzegar 2
Mohammad Ali Sahari 2
Mohammad Hossein Azizi 2
1 Dept. Food Sci. Technol., Tarbiat Modares Univ., P.O. Bix 14115-336
2 Dept. Food Sci. Technol., Tarbiat Modares Univ., P.O. Box 14115-336
چکیده English

Advanced glycation end products (AGEs) are a group of compounds formed during the Maillard reaction, which can have adverse effects. This study aims to investigate the formation of fluorescent AGEs using the response surface method (RSM). Factors such as protein type ((whey protein 2.0, 3.5, and 5.0 %w/v) and casein (1.0, 2.0, and 3.0 %w/v)), three types sugar ((glucose and frouctose (0.2, 0.6, and 1.0 M) and lactose (0.1, 0.3, and 0.5 M)), and pomegranate peel (PPE) concentration (250.0, 500.0, and 750.0 ppm) along with their interactions are analyzed. The results of this study showed that, the type of protein, type of sugar, and concentration of phenolic extract from pomegranate peel were effective in preventing the formation of AGEs, and the pomegranate peel extract (specially at 750.0 ppm) was able to effectively prevent glycation reaction. According to the results, protein type and concentration significantly influence AGEs formation. The inhibitory activity of the extract in the model system containing casein was lower than the system containing whey protein, and overall, the inhibitory power decreased with an increase in protein concentration. By changing the type of sugar present in the model system, the inhibitory behavior of the pomegranate peel extract became complex, showing increased, decreased, or no effect in some cases. Further investigations can suggest the use of this extract, especially in the formulation of food products, including infant formulas.

کلیدواژه‌ها English

Advanced glycation end products (AGEs)
Whey protein
Pomegranate peel extract
Casein
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