Investigation of α-dicarbonyl compounds induced glycation on the digestive stability of shrimp tropomyosin and intestinal microbiota

---

Liu L., Zhang Z., Yang W., ÖZOĞUL F., Li Z., Lin H.

Food Chemistry, cilt.492, 2025 (SCI-Expanded)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 492
• Basım Tarihi: 2025
• Doi Numarası: 10.1016/j.foodchem.2025.145627
• Dergi Adı: Food Chemistry
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, Metadex, Veterinary Science Database, Civil Engineering Abstracts
• Anahtar Kelimeler: Advanced glycosylation end products, Digestive stability, Intestinal microbiota, Tropomyosin, α-Dicarbonyl compound
• Çukurova Üniversitesi Adresli: Evet

Özet

α-dicarbonyl compounds are widely present in foods, while their modification effects on food allergens are unclear. This work was conducted to investigate the effects of α-dicarbonyl compounds (glyoxal (GO), methylglyoxal (MGO) and 2, 3-butanedione (BU)) on the digestive stability and intestinal flora of shrimp tropomyosin (TM). As the results, higher α-dicarbonyl concentration, longer time and higher temperature could exacerbate the modification of TM. Compared with TM, GO and MGO significantly reduced the digestive resistance of TM and the IgG-binding capacity of AGEs-TM digests. Although in vitro digestion reduced IgE-binding capacity of TM/AGEs-TM, in vivo evidence (intestinal biopsy and gut microbiota) suggested that they still elicits immune responses. In addition, AGEs-TM could reduce the richness and diversity of intestinal flora, increase the abundance of inflammation-related flora and flora imbalance index, which could provide a new insight into the effects of AGEs on the digestive stability of shrimp tropomyosin and intestinal microbiota.