Study on the inhibitory effects and mechanisms of four polyphenolic compounds from perilla extract on advanced glycation end products (AGEs)
This study investigates the inhibitory effects and underlying mechanisms of major polyphenolic compounds in perilla extract on the formation of advanced glycation end products using a high-temperature in vitro glycation model. Ultra-performance liquid chromatography coupled with mass spectrometry id...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-07-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525007047 |
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| author | Xue Han Xue Sun Zihang Shi Xiankang Fan Yangyang Hu Chen Chen Qiang Xia Yangying Sun Daodong Pan |
| author_facet | Xue Han Xue Sun Zihang Shi Xiankang Fan Yangyang Hu Chen Chen Qiang Xia Yangying Sun Daodong Pan |
| author_sort | Xue Han |
| collection | DOAJ |
| description | This study investigates the inhibitory effects and underlying mechanisms of major polyphenolic compounds in perilla extract on the formation of advanced glycation end products using a high-temperature in vitro glycation model. Ultra-performance liquid chromatography coupled with mass spectrometry identified quercetin, luteolin, rosmarinic acid, sinapic acid, and other representative bioactive constituents in PE. These polyphenolic compounds significantly inhibited protein-bound Nε-(carboxymethyl)lysine (41.3 % - 61.1 %), mainly through free radical scavenging, metal ion chelation, and suppression of protein aggregation, thereby mitigating protein oxidation and modulating protein conformation. Further mechanistic analysis revealed that these polyphenols regulated protein surface hydrophobicity, altered protein particle size, and influenced intermolecular interactions, thereby impacting the glycation process. Overall, this study elucidates the molecular mechanisms by which polyphenolic compounds inhibit AGEs formation under high-temperature conditions and provides a theoretical basis for the development of effective AGEs inhibition strategies in processed meat products. |
| format | Article |
| id | doaj-art-cef9cd8b8aa2475c8183ecdcb3aa51e1 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-cef9cd8b8aa2475c8183ecdcb3aa51e12025-08-20T03:44:36ZengElsevierFood Chemistry: X2590-15752025-07-012910285710.1016/j.fochx.2025.102857Study on the inhibitory effects and mechanisms of four polyphenolic compounds from perilla extract on advanced glycation end products (AGEs)Xue Han0Xue Sun1Zihang Shi2Xiankang Fan3Yangyang Hu4Chen Chen5Qiang Xia6Yangying Sun7Daodong Pan8State Key Laboratory of Agricultural Products Safety, College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315211, ChinaQingdao STD Standard Testing Co., Ltd., Qingdao 266000, ChinaState Key Laboratory of Agricultural Products Safety, College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315211, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410114, ChinaState Key Laboratory of Agricultural Products Safety, College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315211, ChinaState Key Laboratory of Agricultural Products Safety, College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315211, ChinaState Key Laboratory of Agricultural Products Safety, College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315211, ChinaState Key Laboratory of Agricultural Products Safety, College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315211, China; Corresponding authors.State Key Laboratory of Agricultural Products Safety, College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315211, China; Corresponding authors.This study investigates the inhibitory effects and underlying mechanisms of major polyphenolic compounds in perilla extract on the formation of advanced glycation end products using a high-temperature in vitro glycation model. Ultra-performance liquid chromatography coupled with mass spectrometry identified quercetin, luteolin, rosmarinic acid, sinapic acid, and other representative bioactive constituents in PE. These polyphenolic compounds significantly inhibited protein-bound Nε-(carboxymethyl)lysine (41.3 % - 61.1 %), mainly through free radical scavenging, metal ion chelation, and suppression of protein aggregation, thereby mitigating protein oxidation and modulating protein conformation. Further mechanistic analysis revealed that these polyphenols regulated protein surface hydrophobicity, altered protein particle size, and influenced intermolecular interactions, thereby impacting the glycation process. Overall, this study elucidates the molecular mechanisms by which polyphenolic compounds inhibit AGEs formation under high-temperature conditions and provides a theoretical basis for the development of effective AGEs inhibition strategies in processed meat products.http://www.sciencedirect.com/science/article/pii/S2590157525007047Advanced glycation end productsPlant polyphenolic compoundsAntioxidant activity, molecular interactionsPerilla extractMolecular docking |
| spellingShingle | Xue Han Xue Sun Zihang Shi Xiankang Fan Yangyang Hu Chen Chen Qiang Xia Yangying Sun Daodong Pan Study on the inhibitory effects and mechanisms of four polyphenolic compounds from perilla extract on advanced glycation end products (AGEs) Food Chemistry: X Advanced glycation end products Plant polyphenolic compounds Antioxidant activity, molecular interactions Perilla extract Molecular docking |
| title | Study on the inhibitory effects and mechanisms of four polyphenolic compounds from perilla extract on advanced glycation end products (AGEs) |
| title_full | Study on the inhibitory effects and mechanisms of four polyphenolic compounds from perilla extract on advanced glycation end products (AGEs) |
| title_fullStr | Study on the inhibitory effects and mechanisms of four polyphenolic compounds from perilla extract on advanced glycation end products (AGEs) |
| title_full_unstemmed | Study on the inhibitory effects and mechanisms of four polyphenolic compounds from perilla extract on advanced glycation end products (AGEs) |
| title_short | Study on the inhibitory effects and mechanisms of four polyphenolic compounds from perilla extract on advanced glycation end products (AGEs) |
| title_sort | study on the inhibitory effects and mechanisms of four polyphenolic compounds from perilla extract on advanced glycation end products ages |
| topic | Advanced glycation end products Plant polyphenolic compounds Antioxidant activity, molecular interactions Perilla extract Molecular docking |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525007047 |
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