Title of article
Inhibitory effect of fermentation byproducts on formation of advanced glycation end-products
Author/Authors
Ye، نويسنده , , Xiu-Juan and Ng، نويسنده , , T.B. and Nagai، نويسنده , , Ryoji، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2010
Pages
7
From page
1039
To page
1045
Abstract
Distilled residues (DR) of rice spirit and its derived vinegar produced a negligible inhibitory effect on advanced glycation end-products (AGE) formation. However, recycled DRs of rice spirit and barley spirit and their derived vinegars inhibited formation of Nε(carboxymethyl)lysine (CML), a major AGE. Unlike the aforementioned DR and derived vinegars, the DR of sweet potato spirit and vinegar, contained very little protein, lysine and arginine, but they most potently inhibited CML formation. The DRs of various spirits and vinegars showed similar free radical-scavenging activities.
Keywords
N?(carboxymethyl)lysine , Distilled residue of Japanese distilled spirit and its vinegar
Journal title
Food Chemistry
Serial Year
2010
Journal title
Food Chemistry
Record number
1962024
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