The effect of B-type procyanidin on free radical and metal ion induced β-lactoglobulin glyco-oxidation via mass spectrometry and interaction analysis

• Published in: Food research international Vol. 168; p. 112744
• Main Authors: Liu, Ling, Dong, Qi, Kong, Youmeng, Kong, Yiru, Yu, Ziyin, Li, Bin, Yan, Haixia, Chen, Xu, Shen, Yixiao
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.06.2023
• Subjects: Free Radicals; Glycation sites; Glyco-oxidation; Hydrogen Peroxide; Lactoglobulins - chemistry; Magnesium Oxide; Mass Spectrometry; Proanthocyanidins; Procyanidin; β-lactoglobulin; Free radicals; Procyanidin; Glyco-oxidation; Glycation sites; β-lactoglobulin
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2023.112744

[Display omitted] •B type procyanidin (PC) protected β-Lactoglobulin (BLG) structure changes from cross-link and aggregation.•PC inhibited BLG oxidation by reducing carbonyls and schiff base crosslink formation.•PC had non-covalent bind with the amino acid residues of BLG and blocked those sites from glycation.•PC interrupted BLG glycation by trapping MGO. Procyanidin is a group of dietary flavonoids abundant in berry fruits. In this study, the effects and underlying mechanisms of B type procyanidin (PC) on free radical and metal ion (H2O2, AAPH and Fe3+) induced milk protein β-lactoglobulin (BLG) glyco-oxidation were investigated. The results indicated that PC protected BLG structure changes from cross-link and aggregation induced by free radicals and metal ion. Additionally, it effectively inhibited BLG oxidation by reducing approximately 21%-30% carbonyls and 15%-61% schiff base crosslink formation. Also, PC suppressed BLG glycation by inhibiting 48–70% advanced glycation end-products (AGEs) and reduced the accumulation of intermediate product methylglyoxal (MGO). The corresponding mechanisms were elucidated that PC exhibited great free radical scavenging and metal chelating properties; PC had non-covalent bind with the amino acid residues (preferably lysine and arginine) of BLG and blocked them from glycation; PC interrupted BLG glycation by forming procyanidin-MGO conjugates. Therefore, B type procyanidin was an effective glyco-oxidation inhibitor in milk products.