Inhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin

The basic ingredients of yogurt include lactose and protein. Yogurt undergoes the Maillard reaction easily, producing many advanced glycation end products (AGEs) that cause some chronic diseases. Lotus seedpod oligomeric procyanidin (LSOPC) have demonstrated a strong inhibitory effect on AGE formati...

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Autores principales:	Nianjie Feng, Yang Shen, Chuanqin Hu, Jiangying Tan, Zhao Huang, Chao Wang, Zhiqiang Guo, Qian Wu, Juan Xiao
Formato:	article
Lenguaje:	EN
Publicado:	Frontiers Media S.A. 2021
Materias:	yogurt lotus seedpod oligomeric procyanidin advanced glycation end products physicochemical properties flavor Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/4b5e205d483443e587e72f51651548bd
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spelling	oai:doaj.org-article:4b5e205d483443e587e72f51651548bd2021-11-04T07:48:47ZInhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin2296-861X10.3389/fnut.2021.781998https://doaj.org/article/4b5e205d483443e587e72f51651548bd2021-11-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fnut.2021.781998/fullhttps://doaj.org/toc/2296-861XThe basic ingredients of yogurt include lactose and protein. Yogurt undergoes the Maillard reaction easily, producing many advanced glycation end products (AGEs) that cause some chronic diseases. Lotus seedpod oligomeric procyanidin (LSOPC) have demonstrated a strong inhibitory effect on AGE formation in simulated models; however, the inhibition of procyanidin on AGE formation and the subsequent effects on yogurt quality remains unknown. Our study demonstrated that LSOPC had a good inhibitory effect on the formation of fluorescent AGEs and Nε-carboxymethyl lysine (P < 0.05). The inhibitory capacity on AGEs and antioxidant activity of yogurt were positively correlated with the concentration of LSOPC. The effect of LSOPC on the physicochemical properties of yogurt was also evaluated. Bound water content, viscosity, and flavor of yogurt were significantly increased after LSOPC addition (P < 0.05). Therefore, LSOPC may lead to significant benefits for controlling AGE formation and improving the quality of yogurt.Nianjie FengYang ShenChuanqin HuJiangying TanZhao HuangChao WangZhiqiang GuoQian WuJuan XiaoFrontiers Media S.A.articleyogurtlotus seedpod oligomeric procyanidinadvanced glycation end productsphysicochemical propertiesflavorNutrition. Foods and food supplyTX341-641ENFrontiers in Nutrition, Vol 8 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	yogurt lotus seedpod oligomeric procyanidin advanced glycation end products physicochemical properties flavor Nutrition. Foods and food supply TX341-641
spellingShingle	yogurt lotus seedpod oligomeric procyanidin advanced glycation end products physicochemical properties flavor Nutrition. Foods and food supply TX341-641 Nianjie Feng Yang Shen Chuanqin Hu Jiangying Tan Zhao Huang Chao Wang Zhiqiang Guo Qian Wu Juan Xiao Inhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin
description	The basic ingredients of yogurt include lactose and protein. Yogurt undergoes the Maillard reaction easily, producing many advanced glycation end products (AGEs) that cause some chronic diseases. Lotus seedpod oligomeric procyanidin (LSOPC) have demonstrated a strong inhibitory effect on AGE formation in simulated models; however, the inhibition of procyanidin on AGE formation and the subsequent effects on yogurt quality remains unknown. Our study demonstrated that LSOPC had a good inhibitory effect on the formation of fluorescent AGEs and Nε-carboxymethyl lysine (P < 0.05). The inhibitory capacity on AGEs and antioxidant activity of yogurt were positively correlated with the concentration of LSOPC. The effect of LSOPC on the physicochemical properties of yogurt was also evaluated. Bound water content, viscosity, and flavor of yogurt were significantly increased after LSOPC addition (P < 0.05). Therefore, LSOPC may lead to significant benefits for controlling AGE formation and improving the quality of yogurt.
format	article
author	Nianjie Feng Yang Shen Chuanqin Hu Jiangying Tan Zhao Huang Chao Wang Zhiqiang Guo Qian Wu Juan Xiao
author_facet	Nianjie Feng Yang Shen Chuanqin Hu Jiangying Tan Zhao Huang Chao Wang Zhiqiang Guo Qian Wu Juan Xiao
author_sort	Nianjie Feng
title	Inhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin
title_short	Inhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin
title_full	Inhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin
title_fullStr	Inhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin
title_full_unstemmed	Inhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin
title_sort	inhibition of advanced glycation end products in yogurt by lotus seedpod oligomeric procyanidin
publisher	Frontiers Media S.A.
publishDate	2021
url	https://doaj.org/article/4b5e205d483443e587e72f51651548bd
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Inhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin

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