Inhibitory Mechanism of EGCG on Advanced Glycation End Products Formation During Low-Temperature Vacuum Heating of Russian Sturgeon

ABSTRACTAdvanced glycation end products (AGEs) are generated in all stages of food thermal treatment. In order to reveal the inhibitory mechanism of AGEs, a range of concentration of (−)-epigallocatechin-3-gallate (EGCG) has been added during low-temperature vacuum heating (LTVH), and high-resolution mass spectrometry-based proteomics was applied for identifying and quantifying N-glycosylated proteins, N-glycosylated peptides, and N-glycosylated sites. The results indicated that, compared with atmospheric cooking, LTVH significantly decreased the generation of AGEs. The addition of EGCG has a positive effect on the inhibition of AGEs when the concentration is lower than 2,000 μg/mL, and 200 μg/mL was the optimal concentration.KEYWORDS: Low-temperature vacuum heating (LTVH)advanced glycation end products(−)-epigallocatechin-3-gallate (EGCG)proteomics Disclosure statementNo potential conflict of interest was reported by the author(s).Ethical approvalEthics approval was not required for this research.Supplementary materialSupplemental data for this article can be accessed online at https://doi.org/10.1080/10498850.2023.2257204.Additional informationFundingThis work was supported by the Foundation of Zhejiang Educational Committee [Y201942135]; Zhejiang Provincial Natural Science Foundation [LQ21C200004]; National Key R&D Program of China [2018YFD0400600].