Synthesize of the chitosan-TPP coated betanin-quaternary ammonium-functionalized mesoporous silica nanoparticles and mechanism for inhibition of advanced glycation end products formation

Advanced glycation end products (AGEs) are harmful by-products of thermal-processing of food. Betanin is an antioxidant with the potential to inhibit AGEs formation. In this work, we encapsulated betanin in chitosan-sodium tripolyphosphate coated quaternary ammonium-functionalized mesoporous silica nanoparticles (CS@QAMSNPs) to enhance the ability of betanin to inhibit AGEs formation. The inhibition rate of betanin-CS@QAMSNPs was 70.29%, which was higher than that of betanin (39.48%).

Highlights

Betanin-CS@QAMSNPs have good anti-glycosylation ability and are better than betanin.

Betaxanthin and betalamic acid can bind with some amino acid residues of BSA by H-bond.

The DSP value of 8 of 12 glycation sites was reduced after treatment by betanin-CS@QAMSNPs.

CS@QAMSNPs can absorb AGEs formed in vivo and in vitro to prevent the body to uptake them.

Compared with betanin (2.16%), betanin-CS@QAMSNPs can trap more methylglyoxal (18.7%), absorb formed AGEs, and retain the antioxidant capacity of betanin under high-temperatures. Betanin-CS@QAMSNPs can reduce the average degree of substitution per peptide molecule value (DSP) of some glycation sites in bovine serum albumin. The cell viability was over 80% in the presence of betanin-CS@QAMSNPs, indicating their good biocompatibility. In the biscuit model, the highest inhibition rate of AGEs formation by betanin-CS@QAMSNPs was 12.5%, and CS@QAMSNPs can further adsorb the AGEs generated during digestion.

Jiahao Xu, Lijun You, Zhengang Zhao, Synthesize of the chitosan-TPP coated betanin-quaternary ammonium-functionalized mesoporous silica nanoparticles and mechanism for inhibition of advanced glycation end products formation, Food Chemistry, Volume 407, 2023, 135110, ISSN 0308-8146,
https://doi.org/10.1016/j.foodchem.2022.135110.

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