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Glycation is regulated by isoflavones

Silvan, Jose Manuel; Srey, Chou; Ames, Jennifer; Dolores Del Castillo, Maria

Authors

Jose Manuel Silvan

Chou Srey

Maria Dolores Del Castillo



Abstract

The effect of soy isoflavones on the Maillard reaction (MR) was investigated. Model systems composed of the soy protein glycinin (10 mg mL -1) and fructose (40 mg mL-1) under basic pH (∼12) conditions were employed for testing the anti-glycative effect of the major antioxidant soy isoflavones (genistin and genistein at 10 μg mL-1) and a soy isoflavone-rich extract. The contents of total phenols (TPCs) and total flavonoids (TFCs) of the isoflavone-rich extract were determined. Glycinin was pre-incubated with isoflavones for 1 h and 16 h at 60 °C prior to MR. The progress of MR was estimated by analysis of free amino groups by OPA assay; carbohydrate covalently bound to the protein backbone using phenol-sulfuric acid assay, protein-bound Nε-(carboxymethyl)lysine (CML) by UPLC-MS and spectral analysis of fluorescent protein-bound AGEs. Genistin (10 μg mL-1, 23 μM) and its aglycone genistein (10 μg mL-1, 37 μM) did not prevent protein glycation (p > 0.05). The soy isoflavone-rich extract containing 2.5 mg mL-1 of TFC efficiently decreased the amount of carbohydrate bound to the protein skeleton (20%) (p < 0.05) and formation of advanced glycation end products (AGEs) (>80%) (p < 0.05). The anti-glycative mechanism of isoflavones may be related to its conjugation to glycation sites of the protein structure (free amino groups), their antioxidant character and trapping of dicarbonyl intermediates. Extracts based on mixtures of isoflavones may be useful for producing glycated conjugates avoiding the substantial formation of AGEs bound to protein. © the Partner Organisations 2014.

Journal Article Type Article
Publication Date Jan 1, 2014
Journal Food and Function
Print ISSN 2042-6496
Electronic ISSN 2042-650X
Publisher Royal Society of Chemistry
Peer Reviewed Peer Reviewed
Volume 5
Issue 9
Pages 2036-2042
APA6 Citation Ames, J. M., Silvan, J. M., Srey, C., Ames, J., & Dolores Del Castillo, M. (2014). Glycation is regulated by isoflavones. Food and Function, 5(9), 2036-2042. https://doi.org/10.1039/c4fo00260a
DOI https://doi.org/10.1039/c4fo00260a
Keywords protein glycation; Maillard reaction; isoflavones
Publisher URL http://dx.doi.org/10.1039/c4fo00260a
Additional Information Additional Information : First published online 25 June 2014.

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