Журнал микробного патогенеза

The inhibitory activity of buckwheat flours fermented with selected lactic acid bacteria on the formation of advanced glycation products

Abstract

Szawara Nowak Dorota

The functional properties of buckwheat flour fermented with selected lactic acid bacteria have received increasing attention due to the suggested reduction of coronary heart disease, diabetes and cancer incidence in humans. Advanced glycation end products (AGEs) are a complex group of compounds formed in a non-enzymatic way when reducing sugars react with amino acids of proteins and other protein-derived molecules. Protein glycation in human is believed to be implicated in the development of chronic degenerative diseases. The potential non-pharmacologic prevention of fermented buckwheat flours against formation of AGEs was addressed. In this study the inhibitory activity of buckwheat flours fermented with selected lactic acid bacteria on the formation of AGEs was addressed.