晚期糖基化终产物(AGEs)可在糖氧化反应期间引起。这种反应与糖尿病并发症和健康问题的后果有关。因此,我们正在探索高地大麦蛋白水解物（HBPHs）对AGE形成的禁止作用。在这里，首先在各种pH条件下从高原大麦中提取蛋白质，然后使用四种不同的蛋白水解酶（flavourzyme，胰蛋白酶,木瓜蛋白酶,胃蛋白酶）在不同程度的水解。我们评估了三度水解产物(最低，中间,最高）用于表征抗氧化活性和理化性质的酶。在所有的水解产物中，黄酮酶处理的水解产物F-1，F-2和F-3表明清除DPPH的能力很高（IC50值为0.97％，0.63%，和0.90%)，结构和功能特性。最后,在多个葡萄糖-糖化牛血清白蛋白(BSA)系统中评估了活性最强的水解产物F-1,F-2和F-3对AGEs形成的抑制作用.此外,在BSA系统中，F-3表现出较强的抗糖基化活性,有效抑制非荧光AGE（CML），和果糖胺水平。此外，它减少了羰基化合物，同时也防止了硫醇基团的损失。我们的结果将有益于食品工业作为几种慢性疾病的潜在抗糖基化剂的应用。
Advanced glycation end products (AGEs) can be caused during a glycoxidation reaction. This reaction is associated with complications of diabetes and the consequences of health problems. Therefore, we are exploring the prohibitory effect of highland barley protein hydrolysates (HBPHs) on AGE formation. Herein, first extracted the protein from highland barley with various pH conditions and then hydrolyzed using four different proteolytic enzymes (flavourzyme, trypsin, papain, pepsin) under different degrees of hydrolysis. We assessed three degrees of hydrolysates (lowest, middle, highest) of enzymes used to characterize the antioxidant activity and physicochemical properties. Among all the hydrolysates, flavourzyme-treated hydrolysates F-1, F-2, and F-3 indicated the high ability to scavenge DPPH (IC50 values of 0.97 %, 0.63 %, and 0.90 %), structural and functional properties. Finally, the inhibitory effect of the most active hydrolysates F-1, F-2, and F-3 against the AGEs formation was evaluated in multiple glucose-glycated bovine serum albumin (BSA) systems. Additionally, in a BSA system, F-3 exhibited the strong antiglycation activity, effectively suppressed the non-fluorescent AGE (CML), and the fructosamine level. Moreover, it decreased carbonyl compounds while also preventing the loss of thiol groups. Our results would be beneficial in the application of the food industry as a potential antiglycation agent for several chronic diseases.
