Evaluation of In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)
In this study, the relationship between the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage baked without or with dough fermentation step on the formation of fluorescent advanced glycation end-products (AGEs), and phenolic compounds, rutin,...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2015-09-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2015.65.issue-3/pjfns-2015-0038/pjfns-2015-0038.xml?format=INT |
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| author | Przygodzka Małgorzata Zieliński Henryk |
| author_facet | Przygodzka Małgorzata Zieliński Henryk |
| author_sort | Przygodzka Małgorzata |
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| description | In this study, the relationship between the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage baked without or with dough fermentation step on the formation of fluorescent advanced glycation end-products (AGEs), and phenolic compounds, rutin, D-chiro-inositol and antioxidant capacity were addressed. The cakes were based on rye flour substituted by light buckwheat flour or flour from roasted buckwheat groats at 30% level, and were produced with or without dough fermentation step. The inhibitory effect against AGEs formation was studied in bovine serum albumin (BSA)-glucose and BSA-methylglyoxal (MGO) systems. The antioxidant capacity was measured by 2,2-diphenyl- -1-picrylhydrazyl (DPPH) and cyclic voltammetry (CV), rutin and D-chiro-inositol contents by HPLC and total phenolics (TPC) by spectrophotometric assays. The study showed the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage. The results of the inhibitory activity were highly correlated in two applied model systems. Enrichment of rye-buckwheat ginger cakes with rutin improved their antioxidant properties. The correlation studies showed that the inhibitory effects of rye-buckwheat ginger cakes produced with dough fermentation step and enhanced with rutin against formation of AGEs were highly correlated with TPC, rutin and D-chiro-inositol contents, and antioxidant capacity. Moreover, the effect of rutin enrichment was clearly seen in cakes obtained with dough fermentation step, even the inhibitory activity was slightly lower as compared to the cakes produced without dough fermentation. |
| format | Article |
| id | doaj-art-cf9c4a2845bf474aa20b8df5e3c5416c |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2015-09-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-cf9c4a2845bf474aa20b8df5e3c5416c2025-02-02T04:44:43ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072015-09-0165319119810.1515/pjfns-2015-0038pjfns-2015-0038Evaluation of In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)Przygodzka Małgorzata0Zieliński Henryk1Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, P.O. Box 55, 10–748 Olsztyn 5, PolandDivision of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, P.O. Box 55, 10–748 Olsztyn 5, PolandIn this study, the relationship between the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage baked without or with dough fermentation step on the formation of fluorescent advanced glycation end-products (AGEs), and phenolic compounds, rutin, D-chiro-inositol and antioxidant capacity were addressed. The cakes were based on rye flour substituted by light buckwheat flour or flour from roasted buckwheat groats at 30% level, and were produced with or without dough fermentation step. The inhibitory effect against AGEs formation was studied in bovine serum albumin (BSA)-glucose and BSA-methylglyoxal (MGO) systems. The antioxidant capacity was measured by 2,2-diphenyl- -1-picrylhydrazyl (DPPH) and cyclic voltammetry (CV), rutin and D-chiro-inositol contents by HPLC and total phenolics (TPC) by spectrophotometric assays. The study showed the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage. The results of the inhibitory activity were highly correlated in two applied model systems. Enrichment of rye-buckwheat ginger cakes with rutin improved their antioxidant properties. The correlation studies showed that the inhibitory effects of rye-buckwheat ginger cakes produced with dough fermentation step and enhanced with rutin against formation of AGEs were highly correlated with TPC, rutin and D-chiro-inositol contents, and antioxidant capacity. Moreover, the effect of rutin enrichment was clearly seen in cakes obtained with dough fermentation step, even the inhibitory activity was slightly lower as compared to the cakes produced without dough fermentation.http://www.degruyter.com/view/j/pjfns.2015.65.issue-3/pjfns-2015-0038/pjfns-2015-0038.xml?format=INTrye-buckwheat ginger cakes enhanced with rutininhibitory effectAGEs formationphenolic compoundsrutinD-chiro-inositol |
| spellingShingle | Przygodzka Małgorzata Zieliński Henryk Evaluation of In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs) Polish Journal of Food and Nutrition Sciences rye-buckwheat ginger cakes enhanced with rutin inhibitory effect AGEs formation phenolic compounds rutin D-chiro-inositol |
| title | Evaluation of In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs) |
| title_full | Evaluation of In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs) |
| title_fullStr | Evaluation of In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs) |
| title_full_unstemmed | Evaluation of In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs) |
| title_short | Evaluation of In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs) |
| title_sort | evaluation of in vitro inhibitory activity of rye buckwheat ginger cakes with rutin on the formation of advanced glycation end products ages |
| topic | rye-buckwheat ginger cakes enhanced with rutin inhibitory effect AGEs formation phenolic compounds rutin D-chiro-inositol |
| url | http://www.degruyter.com/view/j/pjfns.2015.65.issue-3/pjfns-2015-0038/pjfns-2015-0038.xml?format=INT |
| work_keys_str_mv | AT przygodzkamałgorzata evaluationofinvitroinhibitoryactivityofryebuckwheatgingercakeswithrutinontheformationofadvancedglycationendproductsages AT zielinskihenryk evaluationofinvitroinhibitoryactivityofryebuckwheatgingercakeswithrutinontheformationofadvancedglycationendproductsages |