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In vitro Antioxidant Activity and α‐Glucosidases inhibitory potential of Amadori Rearrangement Compound , Lysinyl‐fructose ( LF)
Author(s) -
Choi HwangYong,
Jo SungHoon,
Ha KyoungSoo,
Jang HaeDong,
Kwon YoungIn
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.903.6
Subject(s) - maillard reaction , amadori rearrangement , chemistry , antioxidant , fructose , glycation , oxygen radical absorbance capacity , maltase , dpph , lysine , sucrase , biochemistry , chromatography , enzyme , amino acid , receptor
Lysine and glucose‐containing food ingredients, a new amadori reaction compound lysinyl‐fructose (LF) was synthesizd and purified. Amino acid derivatives such as LF are formed through Amadori rearrangement, the early step of Maillard reaction from lysine and glucose. Millard reaction products were prepared by heating of Lysine and glucose at 70 °C for 3 hours. After cooling to a certain temperature and the reaction solution was heat treated for 10 minutes centrifuged (10,000 × g), and concentrated using a vacuum rotary evaporator taking the supernatant. The sample was concentrated and purified by cation exchange resin to obtain a purified product. To confirm the structure and purity of the sample, LC/MS/MS and HPLC systems were performed. In order to evaluate the bioactivities of LF, antioxidant activity was investigated using oxygen radical absorbance capacity (ORAC) method. The inhibitory activity of LF against porcine pancreatic α‐amylase and rat intestinal α‐glucosidases(sucrase, maltase, glucoamylase) was also investigated. LF had a high α‐glucosidase inhibitory activity as well as the antioxidant activity. These results might be helpful to understand the action activities mechanism of LF.