Caffeic and chlorogenic acids in Ilex paraguariensis extracts are the main inhibitors of AGE generation by methylglyoxal in model proteins

Abstract

The present study concentrates on the evaluation of the anti-glycation effect of some bioactive substances present in yerba maté (Ilex paraguariensis): 5-caffeoylquinic acid, caffeic acid and a sapogenin (oleanolic acid). Bovine serum albumin and histones were incubated in the presence of methylglyoxal with or without the addition of 5-caffeoylquinic acid, caffeic acid and oleanolic acid. After the incubation period, advanced glycation end product (AGE) fluorescence spectra were performed and protein structural changes were evaluated by Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis. Chlorogenic acid, caffeic acid are the main substances responsible for the anti-glycation effect of maté tea.

Plant-Derived Agents with Anti-Glycation Activity

“…In addition polyphenols such as caffeoylquinic, p-coumaroylquinic, feruloylquinic and dicaffeoylquinic acids contributed to about 70% of the antioxidant capacity of the coffee fractions [51]. Notably, Ilex paraguariensis, like coffee, contains a high concentration of caffeic acid, mostly esterified as chlorogenic acids [65]. Large amounts of chlorogenic acid were identified also in Chrysanthemum morifolium R. [42].…”

“…Several studies have demonstrated that the anti-glycation activity correlates significantly with the phenolic content of the tested plant extracts [5,50,59,64,65]. Polyphenols are the most abundant dietary antioxidants, being common constituents of fruits, vegetables, cereals, seeds, nuts, chocolate, and beverages, such as coffee, tea, and wine.…”

“…coffee, pear, basil, oregano and apple [72]. In 2009 Gugliucci et al demonstrated that caffeic acid in Ilex paraguariensis extracts inhibits the generation of fluorescent AGEs in in vitro experiments [65]. Moreover, extracts from two Chrysanthemum species (C. morifolium R. and C. indicum L.) demonstrated marked inhibition of the formation of AGEs and CML in in vitro model systems [42].…”

The Mechanisms of Inhibition of Advanced Glycation End Products Formation through Polyphenols in Hyperglycemic Condition

“…Caffeic and chlorogenic acids, predominant phytochemicals of I. paraguariensis extract, have shown more powerful antiglycation properties than aminoguanidine. They interfere glucose metabolism by free radicals scavenging or chelating of transition metal ions [85].…”

“…Wu et al reported that guava extract inhibited Amadori product formation in a dose dependent manner through chelating activity mechanism [89]. Chlorogenic acids, found in edible parts of some plants such as apple, strawberries, pineapple, blueberries, coffee and sunflower act as anti-AGEs by metal chelating, or modulation of antioxidant enzymes gene expression [85]. Rutin as an antioxidant also possesses a chelating property and decreases the Fenton reaction as a source of free radical formation.…”