Advanced glycation end products (AGEs) are harmful molecules formed through non-enzymatic reactions between proteins, lipids, and reducing sugars, contributing to diseases such as diabetes, Alzheimer’s disease, and cardiovascular conditions. This study investigates the inhibitory mechanisms of CMP-LSOPC nanoparticles (NPs) on AGEs release during gastrointestinal digestion. CMP-LSOPC NPs were synthesized by complexing carboxymethyl pachymaran (CMP) with lotus seedpod oligomeric procyanidins (LSOPC), and its structure confirmed via Fourier transform infrared (FTIR), ultraviolet-visible (UV-Vis), scanning electron microscopy (SEM), and differential scanning calorimetry (DSC) analyses. In simulated gastrointestinal conditions, CMP-LSOPC NPs exhibited a significant reduction in AGE formation, achieving up to lowering AGE release by 48.5% compared to LSOPC alone. Furthermore, associated mechanisms are explored, including CMP-LSOPC NPs improving the stability and antioxidant activity of LSOPC, inhibiting the activity of related hydrolase enzymes in the gastrointestinal environment. The CMP-LSOPC NPs exhibited 4.1% higher LSOPC content during the gastric phase compared to LSOPC alone, indicating that CMP-LSOPC NPs with better stability. The antioxidant activity, measured through DPPH, ABTS⁺, and hydroxyl radical scavenging assays, demonstrated that CMP-LSOPC NPs enhanced antioxidant capacity, with a 35% increase in DPPH radical scavenging and 29% increase in ABTS⁺ radical scavenging compared to LSOPC alone. Enzyme inhibition assays showed a protective effect, with a 22% decrease in trypsin activity and 19% reduction in pepsin activity. Meanwhile, mass spectrometry revealed the presence of more long-chain glycopeptides in the CMP-LSOPC NPs group, which may exert beneficial influence on adiminishing the absorption of harmful AGEs. However, the potential risks of accumulating long glycated peptides in the colon should not be overlooked. Overall, CMP-LSOPC NPs effectively inhibited AGE release, which may offer a promising strategy for reducing the dietary risk of AGEs.

This study aimed to analyze the effects of adding different peanut protein fractions before and after Lactobacillus pentosus fermentation on the water-holding capacity, cooking loss rate, texture, gel strength, rheological properties, chromaticity, and microstructure of heat-induced chicken breast meat gels. The goal was to investigate the impact of peanut protein fractions on the quality of chicken sausage gels and support the healthy development of China’s National Double Protein Engineering. The results demonstrated that the addition of peanut protein isolate (PPI), arachin, and conarachin, either before or after fermentation, significantly enhanced the water-holding capacity, gel strength, and gel hardness of chicken sausages. Among these, L. pentosus fermentation had the most pronounced effect on enhancing the water-holding capacity and reducing the cooking loss rate in the PPI group. Compared with the unfermented group, the addition of fermented PPI increased water-holding capacity by 13.26% and reduced the cooking loss rate by 36.60%, exhibiting the largest magnitude of change. Rheological analysis showed that peanut protein fractions (both unfermented and fermented) increased the final storage modulus, indicating enhanced stability of the protein network structure. Scanning electron microscopy revealed that different peanut proteins reduced the pore size and improved the uniformity of the chicken sausage gel structure. Notably, fermented peanut protein fractions promoted more intermolecular cross-linking in chicken mince, forming a denser and more compact spatial network structure.