Reduction of 3-deoxyglucosone by epigallocatechin gallate results partially from an addition reaction: The possible mechanism of decreased 5-hydroxymethylfurfural in epigallocatechin gallate-treated black garlic
Journal
Molecules
Journal Volume
26
Journal Issue
16
Date Issued
2021
Author(s)
Abstract
5-Hydroxymethylfurfural (5-HMF) is a harmful substance generated during the processing of black garlic. Our previous research demonstrated that impregnation of black garlic with epigallocatechin gallate (EGCG) could reduce the formation of 5-HMF. However, there is still a lack of relevant research on the mechanism and structural identification of EGCG inhibiting the production of 5-HMF. In this study, an intermediate product of 5-HMF, 3-deoxyglucosone (3-DG), was found to be decreased in black garlic during the aging process, and impregnation with EGCG for 24 h further reduced the formation of 3-DG by approximately 60% in black garlic compared with that in the untreated control. The aging-mimicking reaction system of 3-DG + EGCG was employed to determine whether the reduction of 3-DG was the underlying mechanism of decreased 5-HMF formation in EGCG-treated black garlic. The results showed that EGCG accelerated the decrease of 3-DG and further attenuated 5-HMF formation, which may be caused by an additional reaction with 3-DG, as evidenced by LC-MS/MS analysis. In conclusion, this study provides new insights regarding the role of EGCG in blocking 5-HMF formation. ? 2021 by the authors. Licensee MDPI, Basel, Switzerland.
Subjects
3-deoxyglucosone
5-Hydroxymethylfurfural
Black garlic
Epigallocatechin gallate
LC-MS/MS
5-hydroxymethylfurfural
catechin
deoxyglucose
epigallocatechin gallate
furfural
biosynthesis
dose response
drug effect
garlic
metabolism
Catechin
Deoxyglucose
Dose-Response Relationship, Drug
Furaldehyde
Garlic
SDGs
Type
journal article