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Inhibition Mechanism of Highland Barley Peptide on the Formation of Advance Glycation End Products (Ages) Precursors in the Cookie Model

https://doi.org/10.2139/ssrn.5007072
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Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars
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Potential antiglycation, antioxidant and antiproliferative activities of Vicia faba peptides
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Biscuit, Cookie and Cracker Process and Recipes
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Fructose compared with glucose is more a potent glycoxidation agent in vitro, but not under carbohydrate-induced stress in vivo: potential role of antioxidant and antiglycation enzymes
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Research advance on AGEs generation, detection, influencing factors and inhibition mechanism in bakery products processing
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Vicenin 2 isolated from Artemisia capillaris exhibited potent anti-glycation properties
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Inhibitory effect of Ginkgo biloba seeds peptides on methylglyoxal-induced glycations
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Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)
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The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread
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Antioxidant and antiglycation activities of the synthesised dipeptide, Asn-Trp, derived from computer-aided simulation of yam dioscorin hydrolysis and its analogue, Gln-Trp
inferredcites →https://doi.org/10.1016/j.foodchem.2014.05.022openalex-snapshot
Free α-dicarbonyl compounds in coffee, barley coffee and soy sauce and effects of in vitro digestion
inferredcites →https://doi.org/10.1016/j.foodchem.2015.05.120openalex-snapshot
Enzyme-assisted extraction and identification of antioxidative and α-amylase inhibitory peptides from Pinto beans ( Phaseolus vulgaris cv. Pinto)
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Use of spent coffee grounds as food ingredient in bakery products
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Effect of maize bran feruloylated oligosaccharides on the formation of endogenous contaminants and the appearance and textural properties of biscuits
inferredcites →https://doi.org/10.1016/j.foodchem.2018.06.126openalex-snapshot
Naringenin, a common flavanone, inhibits the formation of AGEs in bread and attenuates AGEs-induced oxidative stress and inflammation in RAW264.7 cells
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The antiglycative effect of apple flowers in fructose/glucose-BSA models and cookies
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Investigation of formation of well-known AGEs precursors in cookies using an in vitro simulated gastrointestinal digestive system
inferredcites →https://doi.org/10.1016/j.foodchem.2022.134434openalex-snapshot
Identification of a novel α-amylase inhibitory activity peptide from quinoa protein hydrolysate
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Molecular characteristics of gallocatechin gallate affecting protein glycation
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.107600openalex-snapshot
Chitosan inhibits advanced glycation end products formation in chemical models and bakery food
inferredcites →https://doi.org/10.1016/j.foodres.2019.04.023openalex-snapshot
Inhibitory effect of epicatechin gallate on protein glycation
inferredcites →https://doi.org/10.1016/j.foodres.2020.109089openalex-snapshot
Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products
inferredcites →https://doi.org/10.1016/j.foodres.2020.110065openalex-snapshot
Highland barley: Chemical composition, bioactive compounds, health effects, and applications
inferredcites →https://doi.org/10.1016/j.gaost.2021.12.002openalex-snapshot
A systematic review of highland barley: Ingredients, health functions and applications
inferredcites →https://doi.org/10.1016/j.ijbiomac.2018.12.011openalex-snapshot
Inhibitory effects of polysaccharide from Diaphragma juglandis fructus on α-amylase and α-d-glucosidase activity, streptozotocin-induced hyperglycemia model, advanced glycation end-products formation, and H2O2-induced oxidative damage
inferredcites →https://doi.org/10.1016/j.ijbiomac.2020.10.023openalex-snapshot
Protective actions of bioactive flavonoids chrysin and luteolin on the glyoxal induced formation of advanced glycation end products and aggregation of human serum albumin: In vitro and molecular docking analysis
inferredcites →https://doi.org/10.1016/j.ijbiomac.2024.131632openalex-snapshot
Potential inhibitory effect of highland barley protein hydrolysates on the formation of advanced glycation end-products (AGEs): A mechanism study
inferredcites →https://doi.org/10.1016/j.jada.2010.03.018openalex-snapshot
Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet
inferredcites →https://doi.org/10.1016/j.jcs.2019.102851openalex-snapshot
Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies
inferredcites →https://doi.org/10.1016/j.jobab.2023.01.008openalex-snapshot
Inhibitory effect of a Chinese quince seed peptide on protein glycation: A mechanism study
inferredcites →https://doi.org/10.1016/j.jssas.2018.08.001openalex-snapshot
The effects of xanthan gum and hydroxypropylmethylcellulose on physical properties of sponge cakes
inferredcites →https://doi.org/10.1016/j.tifs.2021.04.028openalex-snapshot
Control strategies of pyrazines generation from Maillard reaction
inferredcites →https://doi.org/10.1016/s1995-7645(14)60178-4openalex-snapshot
Inhibition of advanced glycation endproducts formation by Korean thistle, Cirsium maackii
inferredcites →https://doi.org/10.1021/acs.jafc.0c07575openalex-snapshot
Development of an Isotope Dilution UHPLC–QqQ-MS/MS-Based Method for Simultaneous Determination of Typical Advanced Glycation End Products and Acrylamide in Baked and Fried Foods
inferredcites →https://doi.org/10.1021/acs.jafc.7b04957openalex-snapshot
Effects of Highland Barley Bran Extract Rich in Phenolic Acids on the Formation of Nε-Carboxymethyllysine in a Biscuit Model
inferredcites →https://doi.org/10.1021/acs.jafc.8b00960openalex-snapshot
Identification of Bioactive Peptides with α-Amylase Inhibitory Potential from Enzymatic Protein Hydrolysates of Red Seaweed (Porphyra spp)
inferredcites →https://doi.org/10.1021/jf103353eopenalex-snapshot
Effect of Inhibitor Compounds on Nε-(Carboxymethyl)lysine (CML) and Nε-(Carboxyethyl)lysine (CEL) Formation in Model Foods
inferredcites →https://doi.org/10.1021/jf4045827openalex-snapshot
Antioxidant and Antiglycation Activity of Selected Dietary Polyphenols in a Cookie Model
inferredcites →https://doi.org/10.1021/jf902815popenalex-snapshot
Analysis, Distribution, and Dietary Exposure of Glyoxal and Methylglyoxal in Cookies and Their Relationship with Other Heat-Induced Contaminants
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Stilbene Glucoside from Polygonum multiflorum Thunb.: A Novel Natural Inhibitor of Advanced Glycation End Product Formation by Trapping of Methylglyoxal
inferredcites →https://doi.org/10.1039/c1fo10026bopenalex-snapshot
Inhibition of advanced glycation endproduct formation by foodstuffs
inferredcites →https://doi.org/10.1039/c5fo01555copenalex-snapshot
Investigations on the reactions of α-dicarbonyl compounds with amino acids and proteins during in vitro digestion of biscuits
inferredcites →https://doi.org/10.1039/d0fo00450bopenalex-snapshot
Gastrointestinal digestion of dietary advanced glycation endproducts using an in vitro model of the gastrointestinal tract (TIM-1)
inferredcites →https://doi.org/10.1080/09540105.2018.1553938openalex-snapshot
Purification and identification immunomodulatory peptide from rice protein hydrolysates
inferredcites →https://doi.org/10.1080/10942912.2012.654566openalex-snapshot
Inhibition of Fluorescent Advanced Glycation End-Products and N-Carboxymethyllysine Formation by Several Floral Herbal Infusions
inferredcites →https://doi.org/10.1080/10942912.2017.1354885openalex-snapshot
Purification and identification of a novel antidiabetic peptide from Chinese giant salamander (Andrias davidianus) protein hydrolysate against α-amylase and α-glucosidase
inferredcites →https://doi.org/10.1111/1750-3841.12062openalex-snapshot
Effect of In Vitro Digestion on Free α‐Dicarbonyl Compounds in Balsamic Vinegars
inferredcites →https://doi.org/10.1111/1750-3841.12450openalex-snapshot
Investigation of Variations in the Acrylamide and N ε ‐(Carboxymethyl) Lysine Contents in Cookies during Baking
inferredcites →https://doi.org/10.1111/jfbc.13494openalex-snapshot
Identification, protein antiglycation, antioxidant, antiproliferative, and molecular docking of novel bioactive peptides produced from hydrolysis of Lens culinaris
inferredcites →https://doi.org/10.1371/journal.pone.0045012openalex-snapshot
Towards the Improved Discovery and Design of Functional Peptides: Common Features of Diverse Classes Permit Generalized Prediction of Bioactivity
inferredcites →https://doi.org/10.1515/tjb-2018-0294openalex-snapshot
Investigation and isolation of peptide based antiglycating agents from various sources
inferredcites →https://doi.org/10.2174/1389200211314040005openalex-snapshot
Structures Required of Polyphenols for Inhibiting Advanced Glycation end Products Formation
inferredcites →https://doi.org/10.3389/fnut.2022.1064188openalex-snapshot
Inhibitory effect of LSOPC on AGEs formation and sensory quality in cookies
inferredcites →https://doi.org/10.3390/biom9080327openalex-snapshot
Dietary Glycotoxins, Advanced Glycation End Products, Inhibit Cell Proliferation and Progesterone Secretion in Ovarian Granulosa Cells and Mimic PCOS-Like Symptoms
inferredcites →https://doi.org/10.3390/foods10051109openalex-snapshot
Highland Barley and Its By-Products Enriched with Phenolic Compounds for Inhibition of Pyrraline Formation by Scavenging α-Dicarbonyl Compounds
inferredcites →https://doi.org/10.3390/foods11081091openalex-snapshot
Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread
inferredcites →https://doi.org/10.3390/foods12112103openalex-snapshot
Advanced Glycation End Products: A Comprehensive Review of Their Detection and Occurrence in Food
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