Effect of catechin on dietary AGEs absorption and cytotoxicity in Caco-2 cells

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成果类型：

期刊论文

作者：

Wu, Qian;Chen, Yuanyuan;Ouyang, Yu;He, Yi;Xiao, Juan;...

通讯作者：

Feng, Nianjie(njfeng@hbut.edu.cn)

作者机构：

[Feng, Nianjie; Ouyang, Yu; Chen, Yuanyuan; Wu, Qian] Hubei Univ Technol, Hubei Res Ctr Food Fermentat Engn & Technol, Natl 111 Ctr Cellular Regulat & Mol Pharmaceut, Key Lab Fermentat Engn,Minist Educ,Hubei Key Labo, Wuhan 430068, Hubei, Peoples R China.

[Zhang, Liang; Wu, Qian] Anhui Agr Univ, State Key Lab Tea Plant Biol & Utilizat, 130 Chang Jiang West Rd, Hefei 230036, Anhui, Peoples R China.

[Feng, Nianjie] Hubei Univ Technol, Sch Mat & Chem Engn, Wuhan 430068, Hubei, Peoples R China.

[Xiao, Juan] Hainan Univ, Coll Food Sci & Engn, Engn Res Ctr Utilizat Trop Polysaccharide Resourc, Minist Educ,Key Lab Food Nutr & Funct Food Hainan, Haikou 570228, Hainan, Peoples R China.

[He, Yi] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

通讯机构：

[Nianjie Feng] K

Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei 430068, China<&wdkj&>School of Materials and Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China

语种：

英文

关键词：

(+)-catechin (CC);Absorption;Advanced glycation end products (AGEs);Cytotoxicity;Peptide-bound AGEs

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2021

卷：

355

页码：

129574

DOI：

10.1016/j.foodchem.2021.129574

基金类别：

This work was financially supported by National Natural Science Foundation of China (No. 32001705 , No. 21908048 ), the Scientific Research Foundation of Educational Commission of Hubei Province of China (No. Q20191410 ), Key Laboratory of Food Nutrition and Functional Food of Hainan Province (No. KF202009 ), the Open Fund of State Key Laboratory of Tea Plant Biology and Utilization (No. SKLTOF20190101 ), the Postdoctoral Research Program on Innovative Practice in Jiangmen (No. JMBSH2020B05 ) and the Collaborative Grant-in-Aid of the HBUT National “111” Center for Cellular Regulation and Molecular Pharmaceutics (No. XBTK-2020005).

机构署名：

本校为其他机构

院系归属：

食品科学与工程学院

摘要：

Maillard reaction produces advanced glycation end products (AGEs) that endanger human health. This study investigated the protective effect of (+)-catechin (CC) on different types of dietary AGEs absorption and cytotoxicity in Caco-2 cells. Our results showed that CC had higher inhibitory rate on peptide bound-AGEs absorption than free Nɛ-carboxymethyl lysine (CML), which dropped to 36.24% and 32.21% when treated with 20 and 50 μM CC. The reasons might be that CC could repair the loose tight junction (ZO-1) and down-regulation of protein-coup...

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Effect of catechin on dietary AGEs absorption and cytotoxicity in Caco-2 cells

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