Influence of Tea Polyphenols on the Formation of Advanced Glycation End Products (AGEs) <i>in vitro</i> and <i>in vivio</i>

Abstract

The effects of tea polyphenols (TP) on the formation of advanced glycation end products (AGEs) were investigated using glutamicacid -glucose and BSA -glucose model systems at 90°C and 37°C, respectively. The spectral characteristics of glycation products were measured. Additionally, a type 1 diabetesmellitus (DM) animal model of Kunming mice by injecting streptozocin (STZ) was used to study the formation of AGEs in vivo. Tea polyphenols (TP) were given to mice at a dose of 200mg/kg bodyweight continuously for 8 weeks. Mice were then sacrificed and the glycosylated hemoglobin (GHbA1c) and fluorescence of AGEs in serum were measured to illustrate the effects of TP on protein glycation in vivo. The in vitro experiment results showed that the production of AGEs was decreased by TP in a dose-dependent manner TP addition reduced the accumulation of GHbA1c and AGEs in DM mice and relieved the symptoms of diabetic nephropathy (DN), which is an important indicator of diabetic complications caused by AGEs. Thus, TP might be used as an important ingredient in dietary approaches for intervention of diabetes and improved health.

Modulation of 1,2-Dicarbonyl Compounds in Postprandial Responses Mediated by Food Bioactive Components and Mediterranean Diet

“…In addition, a cookie model fortified with five selected dietary polyphenols (naringenin, quercetin, epicatechin, chlorogenic acid, and rosmarinic acid) showed inhibition against the formation of glyoxal and total fluorescent AGEs, especially those fortified with quercetin [ 142 ]. Additionally, streptozocin-induced type 1 diabetes in mice was used to study the formation of AGEs in vivo [ 143 ]. Tea polyphenols were given to mice daily, at a dose of 200 mg/kg of bodyweight for 8 weeks, and showed that the formation of AGEs decreased in a dose-dependent manner with increasing doses of tea polyphenols [ 143 ].…”

“…Additionally, streptozocin-induced type 1 diabetes in mice was used to study the formation of AGEs in vivo [ 143 ]. Tea polyphenols were given to mice daily, at a dose of 200 mg/kg of bodyweight for 8 weeks, and showed that the formation of AGEs decreased in a dose-dependent manner with increasing doses of tea polyphenols [ 143 ].…”