Composition for reducing content of advanced glycosylation end products of food and application of composition

Abstract

The invention relates to the technical field of food processing, in particular to a composition for reducing the content of advanced glycosylation end products of food and application of the composition. The invention provides a composition for reducing the content of advanced glycosylation end products of food. The composition is prepared from the following components: myricetin-3-O-rhamnoside, oleuropein and kaempferol. According to the composition, through the synergistic effect of myricetin-3-O-rhamnoside, oleuropein and kaempferol, the content of advanced glycosylation end products in food is remarkably reduced, the composition is suitable for various high-temperature processed food such as baked, fried and barbecue food, the addition amount is low, the sensory quality and the processing technology of the food are not affected, and the composition is suitable for industrial production. And an innovative health solution is provided for the food industry.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a composition for reducing the content of advanced glycation end products (AGEs) in food and its application. Background Technology

[0002] Advanced glycation end products (AGEs) are stable compounds formed by non-enzymatic reactions of reducing sugars with free amino groups of proteins, lipids, or nucleic acids. They are commonly found in high-temperature processed foods (such as baked and fried foods) and high-sugar, high-protein foods. The accumulation of AGEs is closely related to various chronic diseases, including diabetic complications, atherosclerosis, Alzheimer's disease, and aging. Studies have shown that dietary intake is one of the main sources of AGEs in the human body, and food processing methods (such as high temperatures and prolonged heating) significantly increase AGE formation. Therefore, developing compositions that can effectively inhibit the formation of AGEs in food has significant health implications.

[0003] Currently, strategies for inhibiting AGEs mainly include blocking glycosylation reactions, capturing reactive carbonyl compounds (such as methylglyoxal, MGO), and reducing oxidative stress. Natural plant extracts (such as irisin, lotus proanthocyanidins, and lentinan) have been extensively studied for their antioxidant and anti-glycation activities. For example, irisin can reduce AGE formation by capturing MGO to form adducts and inhibiting protein cross-linking. In addition, amino acids (such as tryptophan) have also been found to effectively reduce the AGE content in high-protein foods while improving food flavor. However, the effects of single components are limited, and some synthesis inhibitors (such as aminoguanidine) have potential side effects, restricting their application.

[0004] Therefore, there is an urgent need to develop a highly efficient and safe compound AGEs inhibitor that can reduce the AGEs content in food through synergistic effects across multiple pathways (such as inhibiting glycation reactions, scavenging free radicals, and improving food processing techniques). Such compositions can be applied not only to high-temperature processed foods (such as bread and roasted meat) but also to the development of functional health foods, providing new solutions for the prevention of AGEs-related diseases. Summary of the Invention

[0005] The purpose of this invention is to provide a composition for reducing the content of advanced glycation end products (AGEs) in food and its application.

[0006] To achieve the above-mentioned objectives, the present invention provides the following technical solution:

[0007] This invention provides a composition for reducing the content of advanced glycation end products in food, comprising the following components: myricetin-3-O-rhamnoside, oleuropein, and kaempferol.

[0008] Preferably, the mass ratio of myricetin-3-O-rhamnoside, oleuropein, and kaempferol is 20-30:11-15:6-10.

[0009] Preferably, the composition is added to the food at a mass of 0.1% to 0.2%.

[0010] The present invention also provides the use of the composition in reducing the content of advanced glycation end products (AGEs) in food.

[0011] Preferably, the food is baked food, fried food, or barbecued food.

[0012] The present invention also provides a method for reducing the content of advanced glycation end products (AGEs) in food by adding the aforementioned composition during food processing.

[0013] Compared with the prior art, the present invention has the following beneficial effects:

[0014] The composition of this invention significantly reduces the content of advanced glycation end products (AGEs) in food through the synergistic effect of myricetin-3-O-rhamnoside, oleuropein, and kaempferol. Experimental data show that in baked and fried foods, this composition can reduce the formation of CML and CEL by 62%–82% and 54%–76%, respectively, effectively reducing the health risks of high-temperature processed foods. Compared with single components or traditional inhibitors, this composition has a more efficient and stable AGEs inhibition ability, providing reliable technical support for food health.

[0015] The three active ingredients in this composition synergistically inhibit the formation of AGEs through multiple pathways. Myricetin-3-O-rhamnoside can capture reactive carbonyl compounds (such as methylglyoxal) and block glycosylation reactions; oleuropein has strong antioxidant capacity, reducing the promoting effect of oxidative stress on AGE formation; and kaempferol further reduces the accumulation of AGEs by inhibiting protein cross-linking. This multi-target mechanism enables the composition to maintain excellent inhibitory effects in complex food systems, superior to single ingredients or simple mixtures.

[0016] The composition of this invention is suitable for a variety of high-temperature processed foods, such as baked, fried, and grilled foods, and can be added in low amounts (0.1%–0.2%) without affecting the sensory quality or processing technology of the food. The natural properties of its components also avoid the potential side effects of synthetic inhibitors (such as aminoguanidine), better meeting the modern consumer demand for healthy and safe foods. In the future, its application can be further expanded to functional foods, elderly diets, and chronic disease intervention foods, providing innovative health solutions for the food industry. Detailed Implementation

[0017] This invention provides a composition for reducing the content of advanced glycation end products in food, comprising the following components: myricetin-3-O-rhamnoside, oleuropein, and kaempferol.

[0018] In this invention, the mass ratio of myricetin-3-O-rhamnoside, oleuropein, and kaempferol is 20-30:11-15:6-10; preferably 22-28:12-14:7-9; further preferably 24-26:13:8; and even more preferably 25:13:8.

[0019] In this invention, the composition is added to the food at a mass of 0.1-0.2%; preferably 0.12-0.18%; more preferably 0.14-0.16%; and even more preferably 0.15%.

[0020] The present invention also provides the use of the composition in reducing the content of advanced glycation end products (AGEs) in food.

[0021] In this invention, the food is a baked food, a fried food, or a barbecued food; preferably a baked food.

[0022] The present invention also provides a method for reducing the content of advanced glycation end products (AGEs) in food by adding the aforementioned composition during food processing.

[0023] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0024] Example 1

[0025] A method for baking a cake, the steps are as follows:

[0026] 1. Mix the cake batter

[0027] In a large bowl, beat 3 eggs and 80g of granulated sugar with an electric mixer on high speed until light in color and increased in volume (5 minutes). Add 3 drops of vanilla extract. Sift in 100g of cake flour and 2g of baking powder, and gently fold with a spatula until no dry flour remains. Add 30g of melted butter and 40ml of milk. Finally, add 0.15% of a mixture that reduces the content of advanced glycation end products (AGEs) in food (myricetin-3-O-rhamnoside, oleuropein, and kaempferol in a mass ratio of 25:13:8) and mix to form a smooth batter.

[0028] 2. Baking the cake

[0029] Pour the batter into the mold, tap it gently a few times to remove air bubbles, and bake in a preheated oven at 170℃ for 35 minutes. Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.

[0030] 3. Demolding and cooling

[0031] Remove from the oven immediately after baking, invert onto a cooling rack and let cool for 10 minutes. Then, use a knife to run around the edge of the mold to unmold the food.

[0032] Example 2

[0033] A method for preparing fried fish fillets, comprising the following steps:

[0034] 1. Select fresh cod, remove the scales and entrails, wash thoroughly, and fillet two fish ribs along the bone, removing any remaining small bones. Cut the fish ribs into even thin slices (0.5 cm thick) and pat dry with kitchen paper.

[0035] 2. Mix fish fillets, a composition for reducing the content of advanced glycation end products (myricetin-3-O-rhamnoside, oleuropein and kaempferol in a mass ratio of 25:13:8), and water and marinate for 2 hours; the ratio of fish fillets to water is 1:0.3; the ratio of the composition for reducing the content of advanced glycation end products to fish meat is 0.15:100.

[0036] 3. After soaking, pat the fish fillets dry and marinate them for 5 minutes with 3g salt, 1g pepper and 5ml cooking wine to remove the fishy smell.

[0037] 4. Pour enough oil into a pan and heat it to 180℃. Gently place the marinated fish fillets into the pan to prevent them from sticking together. Fry over medium-low heat for 2 minutes, until the surface of the fish fillets is slightly yellow and the edges curl up. Then flip them over and fry for another 2 minutes until fully cooked.

[0038] Comparative Example 1

[0039] The other methods are the same as in Example 1, except that myricetin-3-O-rhamnoside is replaced with an equal amount of epicatechin.

[0040] Comparative Example 2

[0041] The other methods are the same as in Example 1, except that myricetin-3-O-rhamnoside is replaced with an equal amount of kaempferol.

[0042] Comparative Example 3

[0043] The other methods are the same as in Example 1, except that oleuropein and kaempferol are replaced with an equal amount of myricetin-3-O-rhamnoside.

[0044] Comparative Example 4

[0045] The other methods are the same as in Example 2, except that myricetin-3-O-rhamnoside is replaced with an equal amount of epicatechin.

[0046] Comparative Example 5

[0047] The other methods are the same as in Example 2, except that myricetin-3-O-rhamnoside is replaced with an equal amount of kaempferol.

[0048] Comparative Example 6

[0049] The other methods are the same as in Example 2, except that oleuropein and kaempferol are replaced with an equal amount of myricetin-3-O-rhamnoside.

[0050] Experimental Example 1

[0051] The products prepared in Examples 1, 2, and Comparative Examples 1 to 6 were analyzed by high performance liquid chromatography to determine the content of advanced glycation end products (CML and CEL). The analysis was performed three times and the average value was taken. The results are shown in Tables 1 and 2.

[0052] And set up a blank control group 1: In the cake preparation process of Example 1, no products that reduce the content of advanced glycation end products in food were added.

[0053] Blank control group 2: In the preparation of fried fish fillets in Example 2, no products were added to reduce the content of advanced glycation end products in the food.

[0054] Table 1. Content of Advanced Glycation End Products in Cakes

[0055] Group CML (μg / g) CEL(μg / g) Example 1 0.2342 0.1845 Comparative Example 1 0.4675 0.2769 Comparative Example 2 0.3731 0.2475 Comparative Example 3 0.4882 0.3032 Blank control group 1 0.6154 0.3987

[0056] Table 2. Content of advanced glycation end products (AGEs) in fried fish fillets

[0057] Group CML (μg / g) CEL(μg / g) Example 1 6.73 4.59 Comparative Example 4 16.43 8.66 Comparative Example 5 13.82 6.94 Comparative Example 6 23.12 12.33 Blank control group 2 37.21 18.74

[0058] The data in Tables 1 and 2 show that the composition of the present invention (myricetin-3-O-rhamnoside, oleuropein, and kaempferol) can effectively reduce advanced glycation end products (AGEs) in food. In cakes (baked goods), the contents of CML and CEL were reduced by 62% and 54%, respectively; in fried fish fillets, the reductions were even greater, reaching 82% and 76%. This indicates that the composition has a significant AGEs inhibition effect in high-temperature processed foods.

[0059] Comparative experiments showed that replacing or adjusting any component in the composition (such as replacing myricetin-3-O-rhamnoside with epicatechin, or using only a single component) led to a decrease in the AGEs inhibition effect. For example, the CML content in Comparative Example 1 (cake) was nearly twice that of Example 1. This demonstrates that the synergistic effect of the three components is more efficient than that of a single component, possibly through multiple mechanisms such as antioxidation and blocking of glycosylation reactions.

[0060] The blank control group of fried foods (fish fillets) had significantly higher AGEs content than baked foods, indicating that high-temperature frying more readily promotes AGEs formation. However, the composition of the present invention exhibits excellent results under both processing methods, especially under frying conditions, it can still significantly reduce AGEs, indicating that it is suitable for a variety of high-temperature processed foods, such as baked, fried, and grilled foods.

[0061] This composition, through a rational ratio of natural plant ingredients, significantly reduces the formation of AGEs without altering food processing techniques. This provides a feasible solution for developing healthier processed foods, particularly suitable for dietary interventions for individuals at high risk of diabetes and cardiovascular disease. Further research is warranted into its potential applications in other food systems.

[0062] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A composition for reducing the content of advanced glycation end products (AGEs) in food, characterized in that, It includes the following components: myricetin-3-O-rhamnoside, oleuropein, and kaempferol.

2. The composition according to claim 1, characterized in that, The mass ratio of myricetin-3-O-rhamnoside, oleuropein, and kaempferol is 20-30:11-15:6-10.

3. The composition according to claim 1, characterized in that, The composition is added to food at a mass of 0.1% to 0.2%.

4. The use of the composition according to any one of claims 1 to 3 in reducing the content of advanced glycation end products in food.

5. The application according to claim 4, characterized in that, The food mentioned is baked food, fried food, or barbecued food.

6. A method for reducing the content of advanced glycation end products (AGEs) in food, characterized in that, The composition according to any one of claims 1 to 3 is added during food processing.