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<p>The increasing focus on healthy living has elevated concerns about food safety quality. Foodborne toxic substances, particularly dietary advanced glycation end products (dAGEs), play a crucial role in the development of various inflammatory diseases. This study investigated the anti-glycation effect of Lentinan polysaccharide (LEP) using fructose-bovine serum albumin (BSA-Fru) and a biscuit model through experimental and in silico approaches. The results indicated that the addition of LEP to BSA-Fru led to an inhibition of AGE production, particularly at the late glycation stage, where fluorescent AGEs were inhibited by approximately 60%. It is hypothesized that LEP protects protein functional groups in a dose-dependent manner. When the concentration of LEP reached up to 1&#xa0;mg/mL, the content of sulfhydryl groups was 1.08%. The ability of LEP to effectively attenuated the structural glycation deformation of BSA was confirmed by the Thioflavin T assay and circular dichroism (CD) spectroscopy. Molecular docking and molecular dynamics simulations were conducted as qualitative and illustrative analyses to visualize possible spatial proximity between LEP and BSA and were not interpreted as evidence of thermodynamically meaningful binding interactions. In addition, LEP exhibited inhibitory effects on AGE formation in baked food models. Overall, these results suggest that LEP may serve as a potential functional ingredient for modulating AGE formation in food systems.</p>

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The anti-glycation effect and potential mechanism of Lentinan on BSA-Fru model and a model baked food system

  • 期刊论文

  • 发表日期：

    2026年3月31日

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  • Pin Gong,
  • Jie Wang,
  • Hui Long,
  • Yingying Ke,
  • Wenjuan Yang,
  • Nan Li,
  • Yanni Zhao,
  • Fuxin Chen,
  • Xuefeng Chen,
  • Yuxi Guo

摘要

The increasing focus on healthy living has elevated concerns about food safety quality. Foodborne toxic substances, particularly dietary advanced glycation end products (dAGEs), play a crucial role in the development of various inflammatory diseases. This study investigated the anti-glycation effect of Lentinan polysaccharide (LEP) using fructose-bovine serum albumin (BSA-Fru) and a biscuit model through experimental and in silico approaches. The results indicated that the addition of LEP to BSA-Fru led to an inhibition of AGE production, particularly at the late glycation stage, where fluorescent AGEs were inhibited by approximately 60%. It is hypothesized that LEP protects protein functional groups in a dose-dependent manner. When the concentration of LEP reached up to 1 mg/mL, the content of sulfhydryl groups was 1.08%. The ability of LEP to effectively attenuated the structural glycation deformation of BSA was confirmed by the Thioflavin T assay and circular dichroism (CD) spectroscopy. Molecular docking and molecular dynamics simulations were conducted as qualitative and illustrative analyses to visualize possible spatial proximity between LEP and BSA and were not interpreted as evidence of thermodynamically meaningful binding interactions. In addition, LEP exhibited inhibitory effects on AGE formation in baked food models. Overall, these results suggest that LEP may serve as a potential functional ingredient for modulating AGE formation in food systems.