Study of the Millard reaction between albumin-glucose in the presence of resveratrol and the formation of carboxymethyl lysine and its antioxidant and cytotoxic properties

Abstract

ntroduction: Due to the increase in non-communicable and chronic diseases in recent decades and the increase in consumption of processed and heated foods, it is necessary to further evaluate these food products and the substances that are created during processing. The Millard reaction is one of the key reactions that occurs during the processing and storage of products. Some products of this reaction called glycosylation end products such as carboxymethyl lysine (CML) have adverse effects on human health. In this study, we will investigate the production of carboxymethyl lysine and the role of resveratrol as inhibitor (RES) in CML formation by creating a bovine serum albumin (BSA) and glucose model system. The aim of this study was to evaluate the Millard reaction between albumin-glucose in the presence of resveratrol and the formation of carboxymethyl lysine and to investigate its antioxidant properties and cytotoxicity. Scope: Evaluation of Millard reaction between albumin-glucose in the presence of resveratrol and the rate of carboxymethyl lysine formation and evaluation of its antioxidant properties and cytotoxicity. Methods and materials: First, solutions with certain ratios are prepared from BSA and glucose and heated in humid conditions under controlled conditions. The formation of carboxymethyl lysine is specifically investigated by high performance reverse phase liquid chromatography (RP-HPLC). Next, the effect of resveratrol on glycosylation and antioxidant properties of damaged and unseen disorders is investigated. cytotoxicity of CML on fetal umbilical cord endothelial cells (HUVEC) and inhibitory effect of resveratrol by staining and measurement. Results: During 20 minutes of heating at 120 ° C, the maximum value of about 180 cm was measured. In the presence of 240 μmol/L of resveratrol, the concentration of carboxymethyl lysine produced reached zero from 180 µg/ml. Evaluation of antioxidant activity showed that with increasing reaction time, the antioxidant activity of reaction products increases. The results of cytotoxicity test showed that cml does not cause acute toxicity. Conclusion: Resveratrol has good potential in increasing the safety of heated products by reducing the amount of carboxymethyl lysine, increasing the thermal resistance of the protein, and having antioxidant activity. It can also be a source of sugar if you use grape juice. Key words: Maillard reaction, Advanced glycation end products, Carboxymethyl lysine, Re sveratrol