TY - JOUR
T1 - Dual effects of propyl gallate and its methylglyoxal adduct on carbonyl stress and oxidative stress
AU - Cui, Hengqing
AU - Tao, Fei
AU - Hou, Yu
AU - Lu, Yongling
AU - Zheng, Tiesong
AU - Sang, Shengmin
AU - Lv, Lishuang
PY - 2018/11/1
Y1 - 2018/11/1
N2 - In the present study, we investigated the trapping of methylglyoxal (MGO) by propyl gallate (PG), a known food grade antioxidant, and the anti-carbonyl and anti-oxidative properties of the mono-MGO adduct of PG (MM-PG). Our result indicated that more than 77.5% MGO was suppressed by PG after a 30 min incubation of PG with MGO, which was much more effective than gallic acid (15.2%). For the first time, MM-PG was purified, and its structure was elucidated based on the analysis of its 1H, 13C, and 2D-NMR data. We also demonstrated that MM-PG had strong anti-oxidative and anti-carbonyl activities. Furthermore, PG could trap the MGO generated during the preparation of roasted pork, and both mono- and di- MGO adducts of PG were detected in the roasted pork system using LC/MS technique. Thus, PG could be widely applied in the food system for inhibiting the formation of both carbonyl species and oxidative species.
AB - In the present study, we investigated the trapping of methylglyoxal (MGO) by propyl gallate (PG), a known food grade antioxidant, and the anti-carbonyl and anti-oxidative properties of the mono-MGO adduct of PG (MM-PG). Our result indicated that more than 77.5% MGO was suppressed by PG after a 30 min incubation of PG with MGO, which was much more effective than gallic acid (15.2%). For the first time, MM-PG was purified, and its structure was elucidated based on the analysis of its 1H, 13C, and 2D-NMR data. We also demonstrated that MM-PG had strong anti-oxidative and anti-carbonyl activities. Furthermore, PG could trap the MGO generated during the preparation of roasted pork, and both mono- and di- MGO adducts of PG were detected in the roasted pork system using LC/MS technique. Thus, PG could be widely applied in the food system for inhibiting the formation of both carbonyl species and oxidative species.
KW - Carbonyl stress
KW - Food processing
KW - Methylglyoxal
KW - Oxidative stress
KW - Propyl gallate (PubChem CID: 4947)
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U2 - 10.1016/j.foodchem.2018.04.045
DO - 10.1016/j.foodchem.2018.04.045
M3 - Article
SN - 0308-8146
VL - 265
SP - 227
EP - 232
JO - Food Chemistry
JF - Food Chemistry
ER -