Forskning

September 11, 2019

Melanoidins from coffee, cocoa and bread are able to scavenge α-dicarbonyl compounds under simulated physiological condition

H Zhang et al, 2019. Melanoidins from coffee, cocoa and bread are able to scavenge α-dicarbonyl compounds under simulated physiological condition, Journal of Agricultural and Food Chemistry, published online.

ABSTRACT:

Free amino residues react with α-dicarbonyl compounds (DCs) contributing to the formation of advanced glycation end-products (AGEs). Phenolic compounds can scavenge DCs thus controlling dietary carbonyl load. This study showed that high molecular weight cocoa (HMW-COM), bread (HMW-BM) and especially coffee (HMW-CM) melanoidins are effective DCs scavengers. HMW-CM (1 mg/mL) scavenged more than 40% DCs within 2 h under simulated physiological conditions, suggesting some physiological relevance. Partial acid hydrolysis of HMW-CM decreased dicarbonyl trapping capacity demonstrating that the ability to react with glyoxal, methylglyoxal and diacetyl was mainly due to polyphenols bound to macromolecules. Caffeic acid and 3-caffeoylquinic acid showed a DC-scavenging kinetic profile similar to HMW-CM, while mass spectrometry data confirmed that hydroxyalkylation and aromatic substitution reactions led to the formation of a stable adduct between caffeic acid and methylglyoxal. These findings corroborated the idea that antioxidant-rich indigestible materials could limit carbonyl stress and AGEs formation across the gastrointestinal tract.