Effect of natural flavonoids, stilbenes and caffeic acid oligomers on protein glycation

Abstract

Abstract. The aim of the present study was to identify the inhibitory activity of natural flavonoids, stilbenes and caffeic acid oligomers on protein glycation. Antioxidant activity was evaluated using 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity. The production of 3-deoxyglucosone (3-DG) and advanced glycation end products (AGEs) by glycation reactions were determined by high-performance liquid chromatography and fluorescence, respectively. Certain flavonoids, stilbenes and caffeic acid oligomers prevented AGE production and the IC 50 values of the compounds were compared. These examined compounds are assumed to suppress AGE generation by inhibiting the increase in 3-DG production through a specific unknown mechanism in the early phase of the Maillard reaction, by inhibiting the generation of active oxygen in the later phase and by suppressing the progression of the reaction. Regular, daily consumption of these compounds in the form of a food or extract is expected to aid in the prevention or inhibition of non-enzymatic amino acid glycation in the living body, which is possibly associated with aging, diabetic complications, arteriosclerotic diseases and Alzheimer's disease, and they may also be effective agents in cosmetics promoting anti-aging.

Stilbenes: A potential preservative for sausage products

“…The Trolox equivalent antioxidant capacity was 0.60 μmol Trolox/mg (Figure c). The antioxidant property of stilbenes observed in our study corresponded with that observed in previous studies (Reinisalo et al, ; Sasaki et al, ). In addition, the antioxidant property of stilbenes can function against advanced glycation end products by glycation reactions (Sasaki et al, ).…”

“…The antioxidant property of stilbenes observed in our study corresponded with that observed in previous studies (Reinisalo et al, ; Sasaki et al, ). In addition, the antioxidant property of stilbenes can function against advanced glycation end products by glycation reactions (Sasaki et al, ). Moreover, it can function against oxidative stress and aging‐related diseases (Reinisalo et al, ).…”

“…Trans‐resveratrol is the most extensively studied stilbene and possesses antifungal properties (Aslam, Stevenson, Kokubun, & Hall, ; Lin, Yang, Tang, Ke, Zhang, & Ye, ). The antiglycative and antioxidant properties of peanut extracts are attributed to stilbenes (Pokkaew et al, ; Reinisalo, Kårlund, Koskela, Kaarniranta, & Karjalainen, ; Sasaki, Chiba, & Yoshizaki, ).…”

Caffeic Acid Inhibits the Formation of Advanced Glycation End Products (AGEs) and Mitigates the AGEs‐Induced Oxidative Stress and Inflammation Reaction in Human Umbilical Vein Endothelial Cells (HUVECs)

“…CA exerted antioxidant and anti‐inflammatory effects by scavenging DPPH free radicals and down‐regulating inflammatory mediators such as COX‐2, iNOS and NF‐ κ B. Previous studies have reported the effects of caffeic acid oligomers on protein glycation, but the mechanisms of CA inhibiting glycation are less …”

“…Previous studies have reported the effects of caffeic acid oligomers on protein glycation, but the mechanisms of CA inhibiting glycation are less. [14] The Glu-BSA (Bovine Serum Albumin) system is a common model for studying AGEs by the reaction of the carbonyl group of glucose with the free amino group of the protein. Previous studies have shown that free radicals are involved in the formation of AGEs.…”