Naturally occurring inhibitors against the formation of advanced glycation end-products

Abstract

Advanced glycation end-products (AGEs) are the final products of the non-enzymatic reaction between reducing sugars and amino groups in proteins, lipids and nucleic acids. Recently, the accumulation of AGEs in vivo has been implicated as a major pathogenic process in diabetic complications, atherosclerosis, Alzheimer's disease and normal aging. The early recognition of AGEs can ascend to the late 1960s when a non-enzymatic glycation process was found in human body which is similar to the Maillard reaction. To some extent, AGEs can be regarded as products of the Maillard reaction. This review firstly introduces the Maillard reaction, the formation process of AGEs and harmful effects of AGEs to human health. As AGEs can cause undesirable diseases or disorders, it is necessary to investigate AGE inhibitors to offer a potential therapeutic approach for the prevention of diabetic or other pathogenic complications induced by AGEs. Typical effective AGE inhibitors with different inhibition mechanisms are also reviewed in this paper. Both synthetic compounds and natural products have been evaluated as inhibitors against the formation of AGEs. However, considering toxic or side effects of synthetic molecules present in clinical trials, natural products are more promising to be developed as potent AGE inhibitors.

The Mechanisms of Inhibition of Advanced Glycation End Products Formation through Polyphenols in Hyperglycemic Condition

“…Any hydroxyl group on positions 3′, 4′, 5, and 7 increases the AGEs inhibitory ability of the compound (l " Fig. 5) [35]. It should be noted that other polyphenolic compounds apart from flavonoids have shown antiglycation activity as well.…”

“…Nerve demyelination occurs through a mechanism in which macrophages uptake glycated myelin and then secrete proteases [30]. Likewise, AGEs on the myelin react with plasma protein such as IgM and IgG to stimulate the segmental demyelination of peripheral neurons [35]. The complex of AGE-RAGE located on peripheral nerves or dorsal root ganglion induces ROS formation and several intercellular signaling pathways [36].…”

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

“…The AGEs accumulation in the body can be regulated by low dAGEs diet recommended by Kellow & Savige [2013] and Vlassara & Uribarri [2014]. On the other hand, consumption of foods with natural AGEs inhibitors was proposed [Peng et al, 2011]. According to the latest research conducted by Harris et al [2011] and Peng et al [2011], plant extracts, which are good sources of antioxidant polyphenols, could contribute to the reduction of AGEs formation by preventing oxidative damage of proteins.…”

Formação de produtos da reação de Maillard em carne bovina (<i>Semimembranosus</i>) submetida a diferentes técnicas de cocção

“…Na etapa inicial ocorre a ligação covalente de açúcares redutores como glicose, frutose ou glicose-6-fosfato a extremidade N-terminal de aminoácidos ou grupo amino ε de proteínas e ácidos nucleicos, que produz uma base de Schiff, uma glicosilamina reversível e instável, incolor, sem sabor e aroma (figura 1) (HODGE, 1953;BALTES, 1982;OETTERER e SARMENTO, 2006;RIBEIRO e SERAVALLI, 2007;BELITZ et al, 2009;PENG et al, 2011).…”

“…A carboximetillisina (CML), formada na etapa final da RM (figura 5), é um importante indicador da RM não apenas em alimentos, mas também em sistemas biológicos, assim como da qualidade nutricional de alimentos que sofreram tratamento térmico severo (AHMED et al, 1986;NIQUET-LÉRIDON e TESSIER, 2011;PENG et al, 2011); pode ser formada pela clivagem oxidativa da frutose-lisina, pela reação entre lisina e dicarbonilas (glioxal e metilglioxal) e pode também ser gerada durante a oxidação do ácido ascórbico DELGADO-ANDRADE et al, 2007;ASSAR et al, 2009;HULL et al, 2012 Nd -não detectado O sinal "-" indica não analisado a a carne foi temperada com molho de soja, molho agridoce e molho sabor churrasco, os valores mínimo e máximo de furosina foram compilados GC/MS -cromatografia gasosa com detector de massas quadrupolar; UPLC/MS-MS -cromatografia líquida de ultra performance com detector de massas triplo-quadrupolo; RP HPLC -cromatografia líquida com fase reversa…”