Decreased glycation and structural protection properties of gamma-glutamyl-S-allyl- cysteine peptide isolated from fresh garlic scales (Allium sativum L.)

作者：Tan, Dehong; Zhang, Yao; Chen, Lulu; Liu, Ling; Zhang, Xuan; Wu, Zhaoxia; Bai, Bing^*; Ji, Shujuan

来源：Natural Product Research, 2015, 29(23): 2219-2222.

DOI：10.1080/14786419.2014.1003065

• Maillard reaction
• advanced glycation end products
• chelating
• radical-scavenging
• organosulphur peptide

The antiglycative effect of g-glutamyl-S-allyl-cysteine (GSAC) peptide isolated from fresh garlic scales was investigated in the bovine serum albumin (BSA)/glucose system. GSAC inhibited the increase of fluorescence intensity at about 440 nm in a concentration-dependent manner and reduced reacted free lysine side chains by 10.9%, 24.7% and 37.7%, as the GSAC concentrations increased from 0.1 to 2.5mgmL(-1). Glycation-specific decline in BSA a-helix content (from 61.3% to 55.6%) and increase in beta-sheet (from 2.1% to 5.4%) were prevented by GSAC (2.5mgmL(-1)) in vitro, implying its stabilisation effect. GSAC treatment (2.5mgmL 21) suppressed protein crosslinking to form polymers. Additionally, GSAC (10, 40, and 160mgmL(-1)) showed radicals-cavenging and metal-chelating capacities. In conclusion, GSAC has an antiglycative effect, which may involve its radical-scavenging and metal-chelating capacities.

• 出版日期2015
• 单位沈阳农业大学; 沈阳师范大学