The bioaccessible anti-AGEs activity of buckwheat biscuits (BB) was studied in bovine serum albumin/glucose model and its relationship to the bioaccessible antioxidant/reducing capacity measured by ABTS test and FRAP assay, and bioaccessible total phenolic compounds was addressed. The BB were baked from common buckwheat flours after liquid-state fermentation (LSF) by select lactic acid bacteria (LAB) and fungi Rhizopus oligosporus 2740. The LAB and fungi-dependent variation in AGEs inhibition by BB extracts was noted. A high bioaccessible anti-AGEs activity, antioxidant/reducing capacity and TPC from BB was found after digestion in vitro of BB. The positive correlation noted between the anti-AGEs bioaccessibility indexes, antioxidant/reducing bioaccessibility indexes and total phenolic compounds bioaccessibility indexes indicated for the contribution of the bioaccessible phenolic antioxidants to the inhibitory activity of buckwheat biscuits against AGEs formation.

在牛血清白蛋白/葡萄糖模型中研究了荞麦饼干（BB）的生物可利用的抗AGEs活性，并通过ABTS试验和FRAP分析测定了其与生物可利用的抗氧化剂/还原能力的关系，并探讨了生物可利用的总酚类化合物。通过选择的乳酸菌（LAB）和真菌低聚根霉2740，在液态发酵（LSF）后，从普通荞麦粉中烘烤出BB。注意到BB提取物对AGEs的抑制作用取决于LAB和真菌。体外消化后，发现BB具有很高的生物可利用的抗AGEs活性，抗氧化剂/还原能力和TPCBB。抗AGEs生物可及性指数，抗氧化剂/还原生物可及性指数与总酚类化合物生物可及性指数之间存在正相关关系，表明生物可及酚类抗氧化剂对荞麦饼干抑制AGEs形成的抑制作用有贡献。