Clinical side effects from medical therapy play an important role in causing malnutrition among cancer patients. Whey protein isolates (WPIs) have the potential to improve the nutritional status of cancer patients. The present study determined the effects of whey protein supplementation on nutritional status, glutathione (GSH) levels, immunity, and inflammatory markers in cancer patients in Thailand. A total of 42 cancer patients (41-63 years old) who received intravenous chemotherapy were randomized in a double-blind controlled trial at the National Cancer Institute in Thailand. Patients received 40 g of WPI plus zinc and selenium (intervention group, n = 23) or a maltodextrin oral snack (control group, n = 19) every day during the daytime for 12 weeks. Nutritional status, GSH levels, immunity, and inflammatory markers were assessed at baseline, 6, and 12 weeks. Whey protein supplementation significantly increased albumin (2.9%) and immunoglobulin G (4.8%) levels compared to the control group at week 12. Controls showed a significantly lower percent change in GSH levels (6.0%), whereas there was a significant time-dependent increase in the intervention group (11.7%). Whey protein supplementation improved nutrition status scores in the intervention group compared to the control. These data indicate that whey protein supplementation can increase GSH levels and improve nutritional status and immunity in cancer patients undergoing chemotherapy. These results will facilitate implementation of malnutrition risk prevention strategies and improve protein status, including immune function, during chemotherapy.
Advanced glycation end products (AGEs) play an important factor for pathophysiology of diabetes and its complications. Moringa oleifera is one of the medicinal plants that have anti-hyperglycemic activity. However, anti-glycation property of Moringa oleifera leaf extract on the different types of reducing monosaccharides-induced protein glycation has not been investigated. Therefore, the aim of this study was to examine the protective effect of Moringa oleifera aqueous leaf extract (MOE) on reducing sugars-induced protein glycation and protein oxidation. Total phenolic content of MOE was measured using the Folin–Ciocalteu method. Bovine serum albumin was incubated with 0.5 M of reducing sugars (glucose or fructose) with or without MOE (0.5–2.0 mg/mL) for 1, 2, 3 and 4 weeks. The results found that total phenolic content was 38.56 ± 1.50 mg gallic acid equivalents/g dry extract. The formation of fluorescent and non-fluorescent AGEs [Nε-(carboxymethyl) lysine (CML)] and the level of fructosamine were determined to indicate protein glycation, whereas the level of protein carbonyl content and thiol group were examined for protein oxidation. MOE (0.5–2.0 mg/mL) significantly inhibited the formation of fluorescent, Nε-CML and markedly decreased fructosamine level (P < 0.05). Moreover, MOE significantly prevented protein oxidation manifested by reducing protein carbonyl and the depletion of protein thiol in a dose-dependent manner (P < 0.05). Thus, the findings indicated that polyphenols containing in MOE have high potential for decreasing protein glycation and protein oxidation that may delay or prevent AGE-related diabetic complications.
Background: Chronic hyperglycemia in diabetes causes a non‐enzymatic glycation between reducing sugars and amino groups of proteins, resulting in production of advanced glycation end products (AGEs). It has been known that AGEs play a pivotal role in the pathogenesis of both microvascular and macrovascular complications of diabetic patients. Moringa Oleifera is one of the well‐known Thai medicinal plants that have been shown to have the favorable effects in the treatment and prevention of diabetes through various mechanisms. However, the antiglycation activity of Moringa oleifera leaf extract has not been investigated. Objective: The purpose of this study was to determine the inhibitory effect of Moringa oleifera leaf extract (MOE) on fructose‐induced protein glycation. Methods: The various concentrations of MOE were incubated with bovine serum albumin (BSA) and 0.5M fructose at 37ºC for 7, 14, 21 and 28 days. Fluorescence AGEs formation, fructosamine and β‐amyloid structure level were measured. Results: MOE (0.5‐2.00 mg/ml) showed a dose‐dependent decrease in fluorescence AGEs formation. Moreover, MOE significantly reduced fructosamine and β‐amyloid structure level when compared to the negative control. Discussion and Conclusion: MOE may reduce diabetic complications through inhibiting the AGEs formation, decreasing fructosamine level and also preventing protein aggregation (β‐amyloid structure). Additionally, this research may also provide beneficial effects of MOE on reducing the risk of advanced glycation endproduct associated diseases. Grant Funding Source: Supported by Thailand Research Fund
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