Maillard reaction between oligopeptides and reducing sugar at body temperature: The putative anti-glycation agents
Type 2 Diabetes mellitus (T2DM) is one of the most common chronic multifactorial diseases, which is associated with the increased concentration of glucose in the blood. Therefore, the utilization of blood lowering agents is clearly a promising approach which can lead to a suppression of the evaluate...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-12-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.1062777/full |
| _version_ | 1798014540442501120 |
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| author | Qiang Wang Qiang Wang Xiaofeng Xiang Xiaofeng Xiang Yuejie Xie Yuejie Xie Kai Wang Cao Wang Xuyuan Nie Puzhi Wang |
| author_facet | Qiang Wang Qiang Wang Xiaofeng Xiang Xiaofeng Xiang Yuejie Xie Yuejie Xie Kai Wang Cao Wang Xuyuan Nie Puzhi Wang |
| author_sort | Qiang Wang |
| collection | DOAJ |
| description | Type 2 Diabetes mellitus (T2DM) is one of the most common chronic multifactorial diseases, which is associated with the increased concentration of glucose in the blood. Therefore, the utilization of blood lowering agents is clearly a promising approach which can lead to a suppression of the evaluated blood glucose, and thus curing T2DM and other complication. In this study, we evaluated the glucose lowering effect of a varieties of amino acids (alanine and histidine), dipeptides (carnosine and α-alanine-L-histidine), and tripeptide (glutathione) by reacting with glucose, fructose, and sucrose under 37°C and pH 7.4 to mimic their reaction in physiological condition. By measuring the reduction of reactants and the formation of Maillard reaction products over the course of 21 days’ storage, we found that the glucose lowering effect of carnosine was better than the counterparts. The histidine residue in carnosine may contribute to its glucose lowing effect while β-amino acid β-alanine residue could facilitate the glucose lowering effect of carnosine by maintaining its chemical stability during the storage. These results may open up new avenues for the applications of bioactive peptide carnosine as a natural blood sugar lowering agent to control T2DM. |
| first_indexed | 2024-04-11T15:20:18Z |
| format | Article |
| id | doaj.art-606bb9826f5948e18f4a50d4235e12c2 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-11T15:20:18Z |
| publishDate | 2022-12-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-606bb9826f5948e18f4a50d4235e12c22022-12-22T04:16:23ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-12-01910.3389/fnut.2022.10627771062777Maillard reaction between oligopeptides and reducing sugar at body temperature: The putative anti-glycation agentsQiang Wang0Qiang Wang1Xiaofeng Xiang2Xiaofeng Xiang3Yuejie Xie4Yuejie Xie5Kai Wang6Cao Wang7Xuyuan Nie8Puzhi Wang9Key Laboratory of Lipid Resources Utilization and Children’s Daily Chemicals, Chongqing University of Education, Chongqing, ChinaCollege of Modern Health Industry, Chongqing University of Education, Chongqing, ChinaKey Laboratory of Lipid Resources Utilization and Children’s Daily Chemicals, Chongqing University of Education, Chongqing, ChinaCollege of Modern Health Industry, Chongqing University of Education, Chongqing, ChinaKey Laboratory of Lipid Resources Utilization and Children’s Daily Chemicals, Chongqing University of Education, Chongqing, ChinaCollege of Modern Health Industry, Chongqing University of Education, Chongqing, ChinaKey Laboratory of Lipid Resources Utilization and Children’s Daily Chemicals, Chongqing University of Education, Chongqing, ChinaKey Laboratory of Lipid Resources Utilization and Children’s Daily Chemicals, Chongqing University of Education, Chongqing, ChinaKey Laboratory of Lipid Resources Utilization and Children’s Daily Chemicals, Chongqing University of Education, Chongqing, ChinaChongqing Sanyi Food Co., Ltd., Chongqing, ChinaType 2 Diabetes mellitus (T2DM) is one of the most common chronic multifactorial diseases, which is associated with the increased concentration of glucose in the blood. Therefore, the utilization of blood lowering agents is clearly a promising approach which can lead to a suppression of the evaluated blood glucose, and thus curing T2DM and other complication. In this study, we evaluated the glucose lowering effect of a varieties of amino acids (alanine and histidine), dipeptides (carnosine and α-alanine-L-histidine), and tripeptide (glutathione) by reacting with glucose, fructose, and sucrose under 37°C and pH 7.4 to mimic their reaction in physiological condition. By measuring the reduction of reactants and the formation of Maillard reaction products over the course of 21 days’ storage, we found that the glucose lowering effect of carnosine was better than the counterparts. The histidine residue in carnosine may contribute to its glucose lowing effect while β-amino acid β-alanine residue could facilitate the glucose lowering effect of carnosine by maintaining its chemical stability during the storage. These results may open up new avenues for the applications of bioactive peptide carnosine as a natural blood sugar lowering agent to control T2DM.https://www.frontiersin.org/articles/10.3389/fnut.2022.1062777/fulldiabetesMaillard reactionglucosecarnosinebioactive peptide |
| spellingShingle | Qiang Wang Qiang Wang Xiaofeng Xiang Xiaofeng Xiang Yuejie Xie Yuejie Xie Kai Wang Cao Wang Xuyuan Nie Puzhi Wang Maillard reaction between oligopeptides and reducing sugar at body temperature: The putative anti-glycation agents Frontiers in Nutrition diabetes Maillard reaction glucose carnosine bioactive peptide |
| title | Maillard reaction between oligopeptides and reducing sugar at body temperature: The putative anti-glycation agents |
| title_full | Maillard reaction between oligopeptides and reducing sugar at body temperature: The putative anti-glycation agents |
| title_fullStr | Maillard reaction between oligopeptides and reducing sugar at body temperature: The putative anti-glycation agents |
| title_full_unstemmed | Maillard reaction between oligopeptides and reducing sugar at body temperature: The putative anti-glycation agents |
| title_short | Maillard reaction between oligopeptides and reducing sugar at body temperature: The putative anti-glycation agents |
| title_sort | maillard reaction between oligopeptides and reducing sugar at body temperature the putative anti glycation agents |
| topic | diabetes Maillard reaction glucose carnosine bioactive peptide |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.1062777/full |
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