<i>m</i>-Coumaric acid attenuates non-catalytic protein glycosylation in the retinas of diabetic rats

Abstract

In this study, we investigated the inhibitory effects of m-coumaric acid on the glycosylation of proteins in the retinas of diabetic rats. Male rats were divided into two main groups, Group I (normal control) and Group II (diabetic); Group II was further divided into four subgroups: Group IIa (diabetic control), Group IIb (diabetic rats were given m-coumaric acid orally [150 mg/kg, body weight (bw)/day]), Group IIc (diabetic rats were given HCA m-coumaric acid orally [300 mg/kg bw/day]), and Group IId (diabetic rats were given insulin [10 units/kg bw/day]) as a positive control). The treatment lasted for six weeks, and the data obtained suggested that m-coumaric acid reduced glucose and glycated hemoglobin levels, which further decreased the formation of glucose-derived advanced glycation end products. Hence, it protected the tissues from the detrimental effects of hyperglycemia and enhanced antioxidant activity. In conclusion, m-coumaric acid could be a potential candidate to prevent the onset and progression of retinopathy in diabetic patients.

The effect of Kappaphycus alvarezii fraction on plasma glucose, Advanced Glycation End-products formation, and renal RAGE gene expression

“…The antioxidant properties of shogaol prevented fructose and Amadori products from oxidation, leading to the inhibition of AGEs production. The same result was found in a recent study using pyrogallol ( Zhang et al, 2019 ) and p-Coumaric acid ( Moselhy et al, 2018 ) which showed their antiglycation ability by inhibiting further oxidation of glycated proteins and oxidation of metal-catalyzed glucose which leads to the formation of AGEs. Protein glycation activity can also be inhibited by cinnamic acid ( Adisakwattana et al, 2012 ) using the BSA-fructose method.…”

Binding Studies of Caffeic and p-Coumaric Acid with α-Amylase: Multispectroscopic and Computational Approaches Deciphering the Effect on Advanced Glycation End Products (AGEs)

“…Caffeic and coumaric acid both showed a significant decrease (79.2% and 43.6%) respectively at 200 µM concentration (Figure 4A,B). The antiglycative properties of caffeic acid and coumaric acid have been investigated in previous studies [53,54]. AGEs are the key players in the pathophysiology and progression of many diseases highlighting their clinical significance [30].…”

“…Thus, a conclusion was obtained that both the ligands attenuate the effect of MG by networking with HSA and reduce the fluorescence by AGEs. AGEs not only create a menace in diabetes but also contribute to other fatal diseases [29,53], signifying an urgent need to stop AGEs formation [54]. Antiglycation activities of caffeic and coumaric acid could be due to its antioxidant, ROS scavenging activity and protein-stabilizing potential.…”

“Regulation of Obesity and Fatty Liver by Moringa oleifera: Insights into Inflammatory Pathways”

“…Synirgic acid downregulates altered levels of metabolic enzymes and stimulates β-cells regeneration to prevent pancreatic damage [52]. m-coumaric acid inhibits the overproduction of reactive oxygen species thus suppressing hyperglycemia-induced vascular damage [53]. Hence, in the present study, it can be attributed to the presence of these phytochemicals in Me .…”