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Inhibition of advanced glycation endproducts during fish sausage preparation by transglutaminase and chitosan oligosaccharides induced enzymatic glycosylation

Abstract

Advanced glycation endproducts (AGEs) are harmful products of non-enzymatic reactions in foods formed during the heating process. In order to reduce the content of AGEs in foods, the inhibitory effect of different proportions of transglutaminase (TGase) and chitosan oligosaccharides (COS) on AGEs of seabream fish meat sausage was studied. Results indicated that TGase/COS ratio of 1:1 could inhibit the formation of AGEs, showing especially decreased Nε-carboxymethyl-lysine (CML) content and twice higher inhibition rate (36.4 %) than that by aminoguanidine (17.4 %), a commonly effective positive inhibitor of AGEs. The data of lysine, fructosamine, and glucosamine content, combined with sodium dodecyl sulfate-polyacrylamide gel electrophoresis and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry analyses, demonstrated that cross-linking of proteins and glycosylation of glutamine induced by TGase and COS resulted in steric hindrance that blocked access to glycation. These findings revealed that TGase-catalyzed glycosylation with COS differently from general antioxidants had potentials as an effective treatment to inhibit the formation of AGEs in fishery products.

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Publication details

The article was received on 20 Jul 2017, accepted on 02 Nov 2017 and first published on 08 Nov 2017


Article type: Paper
DOI: 10.1039/C7FO01092C
Citation: Food Funct., 2017, Accepted Manuscript
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    Inhibition of advanced glycation endproducts during fish sausage preparation by transglutaminase and chitosan oligosaccharides induced enzymatic glycosylation

    J. Wang, L. Zou, F. Yuan, L. Lv, S. Tian, Z. Li and H. Lin, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO01092C

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