儿茶素及表儿茶素对老化啤酒中晚期糖基化终末产物的抑制作用

该研究利用真实啤酒体系，向啤酒中加入不同浓度的儿茶素（CC）及表儿茶素（EC），以氨基胍（AG）作为阳性对照，在50 ℃分别老化2 d和5 d。测定了不同原花青素单体对啤酒中荧光性晚期糖基化终末产物（AGEs）、非荧光性AGEs代表物Nε-羧甲基赖氨酸（CML）及啤酒非生物稳定性的影响，同时利用分子对接解释原花青素抑制CML构效关系。结果表明，对于啤酒老化过程中产生的荧光性AGEs，抑制效果CC＞EC＞AG；对于非荧光性AGEs代表物CML，抑制效果EC＞CC，并与分子对接结果一致。CC及EC的添加，对啤酒蛋白含量无显著影响（P＞0.05），但对啤酒总酚和色度均有显著性影响（P＜0.05），且呈剂量依赖性。研究结果为原花青素作为老化啤酒中AGEs抑制剂提供科学依据。

Inhibitory effect of catechin and epicatechin on middle and advanced stage glycation end products in aging beer

Using a real beer system, adding different concentrations of catechin (CC) and epicatechin (EC) to the beer, the beer was aged at 50 ℃ for 2 d and 5 d, respectively with the amino guanidine (AG) as positive control. The effects of different procyanidins monomers on fluorescence advanced glycation end products (AGEs), non-fluorescence AGEs represent Nε-carboxy methyl lysine (CML) and non-biological stability of beer were researched. Meanwhile, the molecular docking was used to explain the structure-function relationship of proanthocyanidins and CML. The results showed that for the fluorescent AGEs produced during the beer aging, the inhibitory effect was CC＞EC＞AG. For non-fluorescence AGEs representative CML, the inhibitory effect of EC was better than CC, which was consistent with the molecular docking results. The addition of CC and EC had no significant effect on beer protein content (P＞0.05), but had significant effect on the total phenols and chromaticity of beer (P＜0.05), and was in a dose-dependent. The results would provide scientific basis for the procyanidins as the AGEs inhibitor in aging beer.