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Open AccessArticle

Baijiu Vinasse Extract Scavenges Glyoxal and Inhibits the Formation of Nε-Carboxymethyllysine in Dairy Food

1
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China
2
Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
*
Authors to whom correspondence should be addressed.
Molecules 2019, 24(8), 1526; https://doi.org/10.3390/molecules24081526
Received: 19 March 2019 / Revised: 16 April 2019 / Accepted: 17 April 2019 / Published: 18 April 2019
The inhibitory effects of baijiu vinasse extract and its phenolic acid compounds on the Nε-carboxymethyllysine (CML) formation from dairy food were investigated. The inhibitory effect of the baijiu vinasse extract against CML formation was 43.2% in the casein and D-glucose model, which used 6 mL of the 70% acetone extract at 60 °C for 40 min. The HPLC-MS/MS profiles of the vinasse extract indicated that vanillic, chlorogenic, p-coumaric, sinapic, caffeic, ferulic, and syringic acids were seven major phenolic acid compounds. Furthermore, the inhibitory mechanism of the phenolic acid compounds in the model of dairy food was discussed by the trapping and scavenging of glyoxal. The results of this study exhibit that seven major antioxidant phenolic acid compounds may play important roles in the antioxidant activity and CML inhibition of the vinasse extract in a model of dairy foods. View Full-Text
Keywords: Nε-carboxymethyllysine; phenolic acids; glyoxal; vinasse; inhibition; dairy Nε-carboxymethyllysine; phenolic acids; glyoxal; vinasse; inhibition; dairy
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Wang, Y.; Liu, H.; Zhang, D.; Liu, J.; Wang, J.; Wang, S.; Sun, B. Baijiu Vinasse Extract Scavenges Glyoxal and Inhibits the Formation of Nε-Carboxymethyllysine in Dairy Food. Molecules 2019, 24, 1526.

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