| Polyphenols in Highland Barley Tea Inhibit the Production of Advanced Glycosylation End-Products and Alleviate the Skeletal Muscle Damage |
| 论文作者 |
Nie, CZP; Li, TT; Fan, MC; Wang, Y; Sun, YJ; He, RK; Zhang, XG; Qian, HF; Ying, H; Wang, L; Li, Y |
| 期刊/会议名称 |
MOLECULAR NUTRITION & FOOD RESEARCH |
| 论文年度 |
2022 |
| 论文类别 |
Article |
| 摘要 |
Scope Highland barley tea is a kind of caffeine-free cereal tea. Previous studies have shown that it is rich in polyphenol flavonoids. Here, the effect of Highland barley tea polyphenols (HBP) on the production of advanced glycosylation end-products and alleviate the skeletal muscle damage is systematically investigated. Methods and Results HBP effectively inhibits the formation of AGEs in vitro, and 12 phenolic compounds are identified. In addition, d-galactose is used to construct a mouse senescence model and intervenes with different doses of HBP. It is found that high doses of HBP effectively inhibit AGEs in serum and flounder muscle species and increased muscle mass in flounder muscle; also, high doses of HBP increase the expression of the mitochondrial functional protein SIRT3 and decrease the expression of myasthenia-related proteins. Furthermore, cellular experiments show that AGEs can significantly increase oxidative stress in skeletal muscle. Conclusion These data indicate that the relationship between the biological activity and HBP properties is relevant since Highland barley can be a potential functional food to prevent AGEs-mediated skeletal muscle damage. |
| 期 |
18 |
| 卷 |
66 |
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