Mechanism of blueberry anthocyanins inhibit glycation of bovine serum albumin-fructose/methylglyoxal revealed by LC ETD MS/MS.

Dengle Duan, Siran Zhang, Ruanbing Zhang, Hui Wang, Yujuan Xu, Qin Wang, Yuanshan Yu, Wenhua Yang

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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8 authors.

Dengle DuanGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.

Siran ZhangGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.

Ruanbing ZhangGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.

Hui WangState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.

Yujuan XuGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.

Qin WangGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.

Yuanshan YuSericulture and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.

Wenhua YangGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In order to investigate the inhibitory mechanism of blueberry anthocyanins (BAs) on glycation, bovine serum albumin-fructose (BSA-Fru) and BSA-methylglyoxal (BSA-MGO) models induced by ultrasound-microwave were implemented. BAs exhibited concentration-dependent inhibition of glycation, reducing advanced glycation end products (AGEs) formation by approximately 60% in the BSA-Fru model and 32.58% in the BSA-MGO model at 1.0 mg/mL. Notably, BAs significantly increased the molecular weight of glycated BSA and maintain BSA secondary structure by mitigating the decrease in α-helix content. LC-ETD-MS/MS analysis revealed that BAs reduced glycation sites from 23 to 18 in BSA-Fru and from 11 to 6 in BSA-MGO, with key sites including K75 and K88 being protected. Additionally, BAs increased the molecular weight of glycated BSA and mitigated the decrease in α-helix content. These findings suggest that BAs is potential effective glycation inhibitors and could be used in food processing to inhibit the formation of AGEs.

Indexed as

Blueberry anthocyaninsBSA-fructoseBSA-methylglyoxalGlycation inhibitionGlycation sites

Identifiers

PMID42255272

DOI10.1016/j.fochx.2026.104008

PMCPMC13234222

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.