Inhibition mechanism of mango vinegar on protein-AGEs digestion in vitro gastrointestinal environment

Protein-AGEs (advanced glycation end products) were prepared and characterized by glucose (Glu) and soy protein isolates (SPI) from food. Mango vinegar (MV) and its bio-phenols components were explored in the inhibition of the degree of hydrolysis (DH) of protein-AGEs, fluorescent AGEs, non-fluorescent N(ε)-carboxymethyl-lysine (CML) and oligopeptide-AGEs released during gastrointestinal digestion. Furthermore, the mechanism of MV and its bio-phenols on protein-AGEs digestion was explored by enzyme activity, molecular docking, Fourier transform infrared (FT-IR), laser scanning confocal microscopy (LSCM), infrared spectroscopy, polyphenol residual rate and antioxidant activity experiments. The objective was to explore the mechanism of fruit vinegar inhibiting the hydrolysis and release of AGEs during gastrointestinal digestion. The results showed that the addition of fruit vinegar and bio-phenols had an inhibitory effect on the release of protein-AGEs in a simulated gastrointestinal digestion model, where the inhibitory effect: catechins (CC) > ferulic acid (FC) > mango vinegar. Digestive fluid studies revealed that MV, FC and CC inhibited both pepsin and trypsin activities and were positively related to the dose. The significance was to provide a theoretical basis for effectively controlling the harm of food-derived AGEs and providing practical guidance for the high-value utilization of fruit vinegar.