Inhibitory effects of rooibos (Aspalathus linearis) against reactive carbonyl species and advanced glycation end product formation in a glucose-bovine serum albumin model and cookies

Chen, Yen-Tung; Lin, You-Yu; Pan, Min‐Hsiung; Ho, Chi‐Tang; Hung, Wei-Lun

doi:10.1016/j.fochx.2022.100515

Cited by 5 publications

(5 citation statements)

References 39 publications

(60 reference statements)

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“…Consistent with our findings, a recent study comprehensively investigated the formation of MGO- and GO-derived AGEs in meats and the results showed that the levels of CML and CEL in grilled porcine meats were also much higher than MOLD and GOLD . In addition, MOLD and GOLD were also found in chicken breast, beef sticks, and bakery products. ,, …”

Section: Discussionsupporting

confidence: 90%

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Quantitation of α-Dicarbonyls, Lysine- and Arginine-Derived Advanced Glycation End Products, in Commercial Canned Meat and Seafood Products

Lin

Huang

Liao

et al. 2023

J. Agric. Food Chem.

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Commercial sterilization is a thermal processing method commonly used in low-acid canned food products. Meanwhile, heat treatment can significantly promote advanced glycation end product (AGE) formation in foodstuffs. In this research, the validated analytical methods have been developed to quantitate both lysine-and arginine-derived AGEs and their precursors, α-dicarbonyls, in various types of commercial canned meat and seafood products. Methylglyoxal-hydroimidazolone 1 was the most abundant AGEs found in the canned food products, followed by Nε-(carboxyethyl)lysine, Nε-(carboxymethyl)lysine, and glyoxal-hydroimidazolone 1. Correlation analysis revealed that methylglyoxal and glyoxal were only positively associated with the corresponding arginine-derived AGEs, while their correlations with the corresponding lysine-derived AGEs were not significant. Importantly, we demonstrated for the first time that total sugar and carbohydrate contents might serve as the potential markers for the prediction of total AGEs in canned meats and seafoods. Altogether, this study provided a more complete view of AGEs' occurrence in commercial canned food products.

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Section: Discussionsupporting

confidence: 90%

“…32 In addition, MOLD and GOLD were also found in chicken breast, beef sticks, and bakery products. 19,33,34 In this study, CML, CEL, MG-H 1 , and G-H 1 were found in all canned meats and seafoods. Recently, Yu et al (2022) comprehensively analyzed the levels of CML and CEL in a total of 49 commercial meat products.…”

Section: ■ Discussionsupporting

confidence: 58%

Quantitation of α-Dicarbonyls, Lysine- and Arginine-Derived Advanced Glycation End Products, in Commercial Canned Meat and Seafood Products

Lin

Huang

Liao

et al. 2023

J. Agric. Food Chem.

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“…Notably, the primary dAGEs found in foodstuffs, including CML, CEL, MG‐H 1 , and G‐H 1 , are nonfluorescent. Our recent work found that fortifying the extract of rooibos ( Aspalathus linearis ) significantly inhibited the formation of these nonfluorescent dAGEs in the cookie (Chen et al., 2022). Because anthocyanins are the natural pigments commonly used as a food additive for coloring food products, adding the blackcurrant extract significantly affected the color characteristics of the cookie (Table 4 and Figure S2).…”

Section: Resultsmentioning

confidence: 99%

Berry anthocyanins prevent α‐dicarbonyls and advanced glycation end product formation in phosphate‐buffered saline‐based model systems, cookie and ground pork

Hsiao,

Hsia,

Pan

et al. 2024

Journal of Food Science

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Abstractα‐Dicarbonyls and advanced glycation end products (AGEs) are the heat‐induced potential toxicants commonly found in thermally processed foods due to the Maillard reaction. Research has shown that both α‐dicarbonyls and AGEs can cause oxidative stress and inflammation and have a positive link with several chronic diseases, such as diabetes. This study found that commonly consumed berry fruits exhibited excellent methylglyoxal (MGO)‐trapping and antiglycative activities, positively associated with their total phenolic and flavonoid contents. Blackcurrant exhibited the strongest MGO‐trapping and antiglycative activities among the tested berry fruits. In addition, we demonstrated that fortification with blackcurrant significantly reduced α‐dicarbonyls and AGEs formation in the chocolate cookies and marinated ground pork. Delphinidin and cyanidin glycosides were identified as the primary bioactive compounds of blackcurrant that trapped MGO to form the corresponding mono‐ and di‐MGO adducts. This study suggested that blackcurrant anthocyanins might serve as a novel additive to reduce the consumption of dietary reactive carbonyl species and AGEs from both animal‐ and plant‐derived processed foods.Practical ApplicationThe levels of α‐dicarbonyls and advanced glycation end products in ground pork and cookies were significantly reduced when fortified with blackcurrant. The blackcurrant anthocyanins might be a novel agent inhibiting α‐dicarbonyls and dietary advanced glycation end products formation in thermally processed foods.

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“…Rooibos extracts and their components such as aspalathin, nothofagin, vitexin, isovitexin, and eriodictyol, as well as the structurally related phloretin and phloroglucinol have been reported to exhibit the strongest methylglyoxal-trapping and antiglycative activities against advanced glycation end product formation (16,17). Rooibos extracts also reduced reactive oxygen species and stimulated the catalase and superoxide dismutase enzyme activities (18).…”

Section: Comparison Of Anti-uvc Activity Between Two Groups Of Herb E...mentioning

confidence: 99%

Comprehensive Study of Anti-UVC Activity and Cytotoxicity of Hot-water Soluble Herb Extracts

Izawa

Otaka

Sakagami

et al. 2023

In Vivo

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Background/Aim: COVID-19 pandemic caused the rapid dissemination of ultraviolet C (UVC) sterilization apparatuses. Prolonged exposure to UVC, however, may exert harmful effects on the human body. The aim of the present study was to comprehensively investigate the anti-UVC activity of a total of 108 hot-water soluble herb extracts, using human dermal fibroblast and melanoma cell lines, for the future development of skin care products. Materials and Methods: Exposure time to UVC was set to 3 min, and cell viability was determined using the MTT assay. Anti-UVC activity was determined using the selective index (SI), a ratio of 50% cytotoxic concentration for unirradiated cells to 50% effective concentration that restored half of the UVC-induced decrease of viability. Results: Dermal fibroblasts at any population doubling level were more resistant to UVC irradiation than melanoma cells. Both 49 herb extracts recommended by Japan Medical Herb Association (JAMHA) and 59 additional herb extracts showed comparable anti-UVC activity. SI values of selected herbs (Butterbur, Cloves, Curry Tree, Evening Primrose, Rooibos, Stevia, Willow) were several-fold lower than those of vitamin C and vanillin. Their potent anti-UVC activity was maintained for at least 6 h post irradiation, but declined thereafter to the basal level, possibly due to cytotoxic ingredients. Conclusion: UVC sensitivity may be related to the growth potential of target cells. Removal of cytotoxic ingredients of herb extracts may further potentiate and prolong their anti-UVC activity.SARS-CoV-2 (severe acute respiratory syndrome coronavirus 2) infection caused the coronavirus disease of 2019 (COVID-19) pandemic, accompanied by serious morbidity and mortality (1). This triggered the rapid dissemination of various types of ultraviolet C (UVC) sterilization apparatuses in hospital emergency department waiting rooms, clinics, nursing homes, prison common areas, public libraries (providing the sterilization box for cleaning books), schools, restaurants, and bedrooms (2). While UVC has strong bactericidal (3) and virucidal (4) activity, the prolonged exposure to UVC may have harmful effects on the human body, causing various diseases such as skin cancer (5) and cataracts (6). Therefore, the search for nontoxic UVC protective substances is crucial. Sakagami et al. recently reported that (i) human normal cells (gingival, periodontal, and dermal fibroblasts and pulp cells] are generally resistant to UVC irradiation, as compared with human cancer cell lines (oral squamous cell carcinoma, lung cancer, glioblastoma, leukemia, and melanoma) (7); and that (ii) 1540

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Inhibitory effects of rooibos (Aspalathus linearis) against reactive carbonyl species and advanced glycation end product formation in a glucose-bovine serum albumin model and cookies

Cited by 5 publications

References 39 publications

Quantitation of α-Dicarbonyls, Lysine- and Arginine-Derived Advanced Glycation End Products, in Commercial Canned Meat and Seafood Products

Quantitation of α-Dicarbonyls, Lysine- and Arginine-Derived Advanced Glycation End Products, in Commercial Canned Meat and Seafood Products

Berry anthocyanins prevent α‐dicarbonyls and advanced glycation end product formation in phosphate‐buffered saline‐based model systems, cookie and ground pork

Comprehensive Study of Anti-UVC Activity and Cytotoxicity of Hot-water Soluble Herb Extracts

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