Dual effects of propyl gallate and its methylglyoxal adduct on carbonyl stress and oxidative stress. (1st November 2018)

• Record Type: Journal Article
• Authors: Cui, Hengqing; Tao, Fei; Hou, Yu; Lu, Yongling; Zheng, Tiesong; Sang, Shengmin; Lv, Lishuang
• Is Part Of: Food chemistry. Volume 265(2018)
• Page Start: 227
• Page End: 232
• Publication Date: 2018-11-01
• Subjects: DM-PG di-MGO adduct of PG -- GA gallic acid -- MGO methylglyoxal -- MM-PG mono-MGO adduct of PG -- PG propyl gallate -- RCS reactive carbonyl species -- ROS reactive oxygen species -- VC vitamin C; Propyl gallate (PubChem CID: 4947) -- Methylglyoxal -- Carbonyl stress -- Oxidative stress -- Food processing; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.04.045
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Anti- carbonyl and oxidative properties of PG and its MGO adduct was demonstrated. Mono-MGO-PG was purified and its structure was elucidated based on the NMR data. Both mono-, di- MGO adducts of PG were detected in roasted pork system by LC/MS/MS. Abstract: In the present study, we investigated the trapping of methylglyoxal (MGO) by propyl gallate (PG), a known food grade antioxidant, and the anti-carbonyl and anti-oxidative properties of the mono-MGO adduct of PG (MM-PG). Our result indicated that more than 77.5% MGO was suppressed by PG after a 30 min incubation of PG with MGO, which was much more effective than gallic acid (15.2%). For the first time, MM-PG was purified, and its structure was elucidated based on the analysis of its 1 H, 13 C, and 2D-NMR data. We also demonstrated that MM-PG had strong anti-oxidative and anti-carbonyl activities. Furthermore, PG could trap the MGO generated during the preparation of roasted pork, and both mono- and di- MGO adducts of PG were detected in the roasted pork system using LC/MS technique. Thus, PG could be widely applied in the food system for inhibiting the formation of both carbonyl species and oxidative species.