Evaluation of the In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)

Abstract

In this study, the relationship between the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage baked without or with dough fermentation step on the formation of fluorescent advanced glycation end-products (AGEs), and phenolic compounds, rutin, D-chiro-inositol and antioxidant capacity were addressed. The cakes were based on rye flour substituted by light buckwheat flour or flour from roasted buckwheat groats at 30% level, and were produced with or without dough fermentation step. The inhibitory effect against AGEs formation was studied in bovine serum albumin (BSA)-glucose and BSA-methylglyoxal (MGO) systems. The antioxidant capacity was measured by 2,2-diphenyl--1-picrylhydrazyl (DPPH) and cyclic voltammetry (CV), rutin and D-chiro-inositol contents by HPLC and total phenolics (TPC) by spectrophotometric assays. The study showed the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage. The results of the inhibitory activity were highly correlated in two applied model systems. Enrichment of rye-buckwheat ginger cakes with rutin improved their antioxidant properties. The correlation studies showed that the inhibitory effects of rye-buckwheat ginger cakes produced with dough fermentation step and enhanced with rutin against formation of AGEs were highly correlated with TPC, rutin and D-chiro-inositol contents, and antioxidant capacity. Moreover, the effect of rutin enrichment was clearly seen in cakes obtained with dough fermentation step, even the inhibitory activity was slightly lower as compared to the cakes produced without dough fermentation.

Effect of Enriching Gingerbread Cookies with Elder (Sambucus nigra L.) Products on Their Phenolic Composition, Antioxidant and Anti-Glycation Properties, and Sensory Acceptance

“…The correlation studies demonstrated that the inhibitory effects of analyzed samples against the formation of AGEs were correlated with their bioactive compound contents (for free fractions: TPC/AGEs inhibition, r = 0.77; the sum of phenolic acid/AGEs inhibition, r = 0.83; the sum of flavonoids/AGEs inhibition, r = 0.94; and for bound fractions: TPC/AGEs inhibition, r = 0.53; the sum of phenolic acid/AGEs inhibition, r = 0.55; the sum of flavonoids/AGEs inhibition, r = 0.72) and AC (ABTS assay/AGEs inhibition, r = 0.60; DPPH assay/AGEs inhibition, r = 0.95) determined in the samples. Our data on the anti-glycation effect are in agreement with the previously published research [ 54 , 59 ].…”

“…Dietary advanced glycation end products (AGEs) are formed in thermally treated foods as a result of the Maillard reaction. These products are essential to the total pool of AGEs produced in the living organism [ 54 ]. The inhibitory effects of the elder products and gingerbread cookies evaluated by the BSA-glucose model are shown in Figure 2 .…”

“…In the first step, the obtained extracts were dried under nitrogen. After drying, samples were dissolved in this same amount of phosphate buffer (0.1 M, pH 7.4) and used directly for the anti-glycation assay as described by Przygodzka and Zieliński [ 54 ]. Fluorescence intensity (excitation wave 330 nm and emission wave 410 nm) was measured using a microplate reader (FLUOstar Omega).…”

Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine

“…The polyphenols quercetin and rutin were shown to be mainly responsible for the high inhibitory properties of this herb. Therefore, it was said that these polyphenols do not bind to proteins, but rather, react through the formation of adducts with MGO [34]. The AGE inhibitory activity of Houttuynia cordata was shown to be 2–3 times higher than that of aminoguanidine; however, Yoon and Shim [33] incubated samples for three weeks, so the time of incubation might have led to the better inhibitory activity in this case.…”

Effect of combined UV‐thermosonication and Ecklonia cava extract on advanced glycation end‐products in soymilk

“…However, Jiao et al (2019) reported phenolic compounds also to promote AGEs formation in an inappropriate oxidant environment because hydrogen peroxide is generated by autoxidation of phenolic compounds. Similarly, some phenolic compounds reported to have AGEs inhibition effect in rye‐buckwheat ginger cake (Przygodzka & Zielinski, 2015) showed no inhibitory effects on AGEs formation in sponge cake (Srey et al, 2010). These results indicated that the AGEs reduction strategy should be applied differently depending on the food types and process.…”