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https://hdl.handle.net/123456789/1758| Τύπος: | Άρθρο σε επιστημονικό περιοδικό |
| Τίτλος: | The effect of terpenoid compounds on the formation of Advanced Glycation Endproducts (AGEs) in model systems |
| Συγγραφέας: | [EL] Βλασσόπουλος, Αντώνης[EN] Vlassopoulos, Antonis [EL] Μικρού, Θεανώ[EN] Mikrou, Theano [EL] Παπαντώνη, Άρτεμις[EN] Papantoni, Artemis [EL] Παπαδόπουλος, Γεώργιος[EN] Papadopoulos, Georgios [EL] Καψοκεφάλου, Μαρία[EN] Kapsokefalou, Maria [EL] Μαλλούχος, Αθανάσιος[EN] Mallouchos, Athanasios [EL] Γαρδέλη, Χρυσαυγή[EN] Gardeli, Chrysavgi |
| Ημερομηνία: | 17/01/2022 |
| Περίληψη: | Background: Terpenoid compounds, despite their established antioxidant ability, are neglected as potential glycation regulators. Methods: In-vitro model systems of lysine (0.1 M) with glucose (0.1 M and 1 M) were incubated at 80 °C and 100 °C for 3 h in the presence of aniseed oil, thymol and linalool (2–8 μΜ). Color development, absorbance at UV-Vis (280 nm, 360 nm, 420 nm), fluorescence intensity (λexc = 370 nm, λemm = 440 nm) and lysine depletion (HPLC-FL) were measured to monitor the progress of the Maillard reaction. Response Surface Methodology was used to analyze the impact of the five experimental conditions on the glycation indices. Results: All terpenoid compounds promoted color development and did not affect lysine depletion. The choice of terpenoid compound impacted glycation at 280 nm, 360 nm and 420 nm (p < 0.02). The effect was stronger at lower temperatures (p < 0.002) and 0.1 M glucose concentrations (p < 0.001). Terpenoid concentration was important only at 360 nm and 420 nm (p < 0.01). No impact was seen for fluorescence intensity from the choice of terpenoid compounds and their dose (p = 0.08 and p = 0.44 respectively). Conclusion: Terpenoid compounds show both anti- and proglycative activity based on the incubation conditions. Thymol showed the largest antiglycative capacity, followed by aniseed oil and linalool. Maximal antiglycative capacity was seen at 0.1 M glucose, 2 μΜ terpenoid concentration, 80 °C and 1 h incubation. |
| Γλώσσα: | Αγγλικά |
| Σελίδες: | 17 |
| DOI: | 10.3390/app12020908 |
| EISSN: | 2076-3417 |
| Θεματική κατηγορία: | [EL] Επιστήμη και Τεχνολογία τροφίμων[EN] Food Science and Technology |
| Λέξεις-κλειδιά: | terpenoid compounds; linalool; thymol; aniseed oil; glycation; Maillard reactions; fluorescence; color development; absorbance; in-vitro |
| Κάτοχος πνευματικών δικαιωμάτων: | © 2022 by the authors. Licensee MDPI, Basel, Switzerland. |
| Όροι και προϋποθέσεις δικαιωμάτων: | This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/). |
| Ηλεκτρονική διεύθυνση του τεκμηρίου στον εκδότη: | https://www.mdpi.com/2076-3417/12/2/908 |
| Ηλεκτρονική διεύθυνση περιοδικού: | https://www.mdpi.com/journal/applsci |
| Τίτλος πηγής δημοσίευσης: | Applied Sciences |
| Τεύχος: | 2 |
| Τόμος: | 12 |
| Σελίδες τεκμηρίου (στην πηγή): | Article no 908 |
| Σημειώσεις: | This research received no external funding. AV is co-funded by Greece and the European Union (European Social Fund—ESF) through the Operational Programme «Human Resources Development, Education and Lifelong Learning» in the context of the project “Reinforcement of Postdoctoral Researchers—2nd Cycle” (MIS-5033021), implemented by the State Scholarships Foundation (IKΥ). |
| Εμφανίζεται στις συλλογές: | Μεταδιδακτορικοί ερευνητές |
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