Antioxidation and Antiglycation Properties of a Natural Sweetener: Stevia rebaudiana

Ali, Ahmad; Shahu, Rinkey; Balyan, Prairna; Kumari, Sonit; Ghodmare, Rasika; Jobby, Renitta; Jha, Pamela

doi:10.1007/s12355-021-01023-0

Cited by 11 publications

(9 citation statements)

References 72 publications

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“…The ribose-mediated DNA damage was investigated using the previous approach [30]. The pBR322 (0.25 µg), Lysine (20 mM), D-ribose (250 mM), and FeCl3 (100 µM) were incubated in the presence/absence of NSAE in potassium phosphate buffer (100 mM; pH 7.4).…”

Section: In Vitro Glycation Of Plasmid Dnamentioning

confidence: 99%

D-Ribose-Induced Glycation and Its Attenuation by the Aqueous Extract of Nigella sativa Seeds

et al. 2022

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Background and Objectives: Glycation and oxidative stress are the major contributing factors responsible for diabetes and its secondary complications. Aminoguanidine, a hydrazine derivative, is the only approved drug that reduces glycation with its known side effects. As a result, research into medicinal plants with antioxidant and antiglycation properties is beneficial in treating diabetes and its consequences. This investigation aimed to examine the efficacy of the aqueous extract of Nigella sativa seeds against the D-ribose-induced glycation system. Materials and Methods: The suppression of α-amylase and α-glucosidase enzymes were used to assess the antidiabetic capacity. UV–Visible, fluorescence, and FTIR spectroscopy were used to characterize the Nigella sativa seed extract and its efficacy in preventing glycation. The inhibition of albumin glycation, fluorescent advanced glycation end products (AGEs) formation, thiol oxidation, and amyloid formation were used to evaluate the extracts’ antiglycation activity. In addition, the extent of glycoxidative DNA damage was analyzed using agarose gel electrophoresis. Results: The IC50 for the extract in the α-amylase and α-glucosidase enzyme inhibition assays were approximately 1.39 ± 0.016 and 1.01 ± 0.022 mg/mL, respectively. Throughout the investigation, it was found that the aqueous extract of Nigella sativa seeds (NSAE) inhibited the level of ketoamine, exerted a considerable drop in fluorescence intensity, and reduced carbonyl production and thiol modification when added to the D-ribose-induced glycation system. In addition, a reduction in the BSA-cross amyloid formation was seen in the Congo red, thioflavin T assay, and electrophoretic techniques. NSAE also exhibited a strong capability for DNA damage protection. Conclusion: It can be concluded that Nigella sativa could be used as a natural antidiabetic, antiglycation treatment and a cost-effective and environmentally friendly source of powerful bioactive chemicals.

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Section: In Vitro Glycation Of Plasmid Dnamentioning

confidence: 99%

D-Ribose-Induced Glycation and Its Attenuation by the Aqueous Extract of Nigella sativa Seeds

et al. 2022

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“…(Favre et al, 2022 ). Antiglycation potential of other natural components, namely, green tea extract (Poojary et al, 2020 ), cympobogon citratus (lemon; Kadu & Pantawane, 2019 ), grape pomace (Harsha & Lavelli, 2019 ), stevia rebaudiana (Ali et al, 2022 ), citrus wastes (Fernandes et al, 2020 ), and hazelnut skin (Spanguolo et al, 2021 ), has been extensively studied.…”

Section: Introductionmentioning

confidence: 99%

Potential inhibitory effect of fish, maize, and whey protein hydrolysates on advanced glycation end‐products (AGEs)

Arasteh

Barzegar

Gavlighi

2023

Food Science & Nutrition

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Advanced glycation end‐products (AGEs) are produced in the final stage of the Maillard reaction. AGEs formation may be inhibited by natural hydrolysates derived from plant or animal sources. The present study aimed to investigate the antiglycation potential of fish, maize, and whey protein hydrolysates. It was carried out in four model systems, Bovine serum albumin (BSA)‐Glucose, BSA‐Fructose, BSA‐Sorbitol, and BSA‐HFCS (high fructose corn syrup), by evaluation of fluorescent intensity of AGEs after seven days of reaction at 37°C. The results showed that the highest inhibitory effect belonged to 0.16% of FPH (fish protein hydrolysate, percent inhibition ~99.0%), whereas maize protein hydrolysate (MPH) had lower antiglycation activity in comparison with FPH. Among all hydrolysates, whey protein hydrolysate with the lowest degree of hydrolysis showed the weakest inhibitory activity. Overall, our results indicated that the investigated hydrolysates, particularly FPH, have promising antiglycation potential and can be recommended for the production of functional foods.

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“…Stevia (Stevia rebaudiana) is herbal plant with the major component of stevioside, which is extracted from the leaf and stem tissues of stevia as a sugar substitute [1]. The extracts of stevia were found to be natural sources for non-caloric sweeteners consumptions as alternatives to the synthetic sweetening agents and sugars [2].…”

Section: Introductionmentioning

confidence: 99%

Untitled

2023

J. Med. Chem. Sci.

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Antioxidation and Antiglycation Properties of a Natural Sweetener: Stevia rebaudiana

Cited by 11 publications

References 72 publications

D-Ribose-Induced Glycation and Its Attenuation by the Aqueous Extract of Nigella sativa Seeds

D-Ribose-Induced Glycation and Its Attenuation by the Aqueous Extract of Nigella sativa Seeds

Potential inhibitory effect of fish, maize, and whey protein hydrolysates on advanced glycation end‐products (AGEs)

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