Effect of unsaturated fatty acids on glycation product formation pathways. (May 2021)

• Record Type: Journal Article
• Authors: Zhao, Xin; Zhang, Xiaoyu; Ye, Bo; Yan, Haixia; Zhao, Yingbo; Liu, Ling
• Is Part Of: Food research international. Volume 143(2021)
• Publication Date: 2021-05
• Subjects: Glycation products -- Unsaturated fatty acids -- Radicals -- Glycation pathways -- Multivariate data analysis; Glc Glucose -- Lys Lysine -- OA Oleic acid -- LA Linoleic acid -- EPA Eicosapentaenoic acid -- GO Glyoxal -- MGO Methylglyoxal -- 3-DG 3-deoxyglucosone -- GLO D-glucosone -- FL Fructosyllysine -- CML Nε-carboxymethyllysine -- CEL Nε-carboxyethyllysine -- Pyrr Pyrraline -- SR* Stable radicals -- Mel Melanoidin -- MRPs Maillard reaction products -- AGEs Advanced glycation end-products -- HEPEs 4-(2-hydroxyethyl)-1-piperazineethanesulfonic acid -- AGEs-fl Fluorescent-advanced glycation end-products -- Glc group Glucose in HEPEs -- Glc-Lys group Glucose and lysine in HEPEs -- Glc-Lys-UFA group Glucose, lysine, and oleic acids/linoleic acid/eicosapentaenoic acid in HEPEs -- Glc-UFA group Glucose and oleic acid/linoleic acid/eicosapentaenoic acid in HEPEs -- Lys-UFA group Lysine and oleic acid/linoleic acid/eicosapentaenoic acid in HEPEs -- UFA group Oleic acid/linoleic acid/eicosapentaenoic acid in HEPEs -- MR Maillard reaction -- ESR Electron spin resonance -- UPLC-MS/MS Ultra performance liquid chromatography-mass/mass -- OPD o-phenylenediamine -- POBN α-(4-pyridyl-N-oxide)-N-tert-butylnitrone -- OPLS-DA Orthogonal projection to latent structures discriminant analysis -- VIP Variables important in the projection; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2021.110288
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: UFAs promoted the glycation pathways of FL and inhibited Glc oxidation pathway. The FL, GLO, GO, 3-DG and MGO were key factors in discriminating glycation pathways. LA showed strong activity in Glc autoxidation and FL generation. Spatial structure of UFAs and their radical activity affected their glycation level. Abstract: Glycation and lipid oxidation in high-nutrient foods are closely related and exhibit complex interactions. To evaluate the effect of unsaturated fatty acids (UFAs) on glycation pathways, glycation products in glucose-lysine-UFA models were detected by ultra performance liquid chromatography-tandem mass spectrometry and electron spin resonance spectroscopy, together with multivariate data analysis. Results indicated that UFAs inhibited glucose oxidation by decreasing the contents of carbonyl compounds about 73.85–86.19%. UFAs promoted the formation of glycation products mainly via production of active radical. In three models, linoleic acid (LA) exhibits stronger glycation activity than oleic acid and eicosapentaenoic acid. LA significantly promoted radical formation, as well as the formation and degradation of fructosyllysine (FL), the signal intensity of active radical increased 647.45% and FL increased 78.73%. The comparison of E (k3 ), E (k7 ) and variable importance in projection values of orthogonal projections to latent structures discriminant analysis in three models also proved these conclusions. By studying the characteristics of LA on glycation in three UFA, we hypothesized that unsaturation is not the key factor in evaluating their effects on glycation, the radical activity, UFA solubility, spatial structure and interaction should be considered as potentially important factors.