Chitosan inhibits advanced glycation end products formation in chemical models and bakery food

The inhibitory effects of eight common hydrocolloids on the formation of advanced glycation end products (AGEs) were evaluated using chemical models. Among the hydrocolloids, chitosan (CTS) showed the best inhibition of AGEs formation. CTS greatly decreased the concentrations of fluorescent and non-fluorescent AGEs in the models when added at 0.5% (w/w). The effect of CTS was also evaluated in sponge cakes. Addition of 0.5% (w/w) CTS to the cake batter, decreased AGEs by 30.31%–61.22% and improved the hardness and moisture content of the cake without changing the color. The contents of Nε-carboxymethyllysine and the Nε-carboxyethyllysine in the free state were reduced by 51.68% and 42.43%, respectively. The inhibition mechanism of CTS was studied and we found that CTS decreased the availability of substrate of glycation by reacting with protein and competing reducing sugars with lysine and arginine in the chemical models. This resulted in inhibition of proteins oxidation and retarded the reaction between dicarbonyl compounds and proteins. The results of this study indicate that CTS is a potential inhibitor of AGEs formation for use in baked products. [Display omitted] •Inhibitory effect of eight hydrocolloids on AGEs formation was evaluated.•Chitosan has the highest capable for inhibiting AGEs formation.•Chitosan blocks protein oxidation, mitigates protein and reducing sugars reaction, and traps methylglyoxal and glyoxal.•Chitosan decreased AGEs formation in heat-processed food sponge cakes.•Chitosan improved cake hardness and moisture content, but did not influence color.