New insights into the efficiency of thymol synergistic effect with p -cymene in inhibiting advanced glycation end products: A multi-way analysis based on spectroscopic and electrochemical methods in combination with molecular docking study

Abbasi, Saleheh; Gharaghani, Sajjad; Benvidi, Ali; Rezaeinasab, Masoud

doi:10.1016/j.jpba.2017.12.042

Cited by 27 publications

(16 citation statements)

References 40 publications

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“…The increased anti-glycation activity in fermented DBT could be accounted by the conversion of avonoid glucosides to aglycons. Various phenolic compounds, inhibiting α-glucosidase, have been reported as inhibitors of glycoside hydrolase due to their binding with proteins, as such to erode the glycation reaction [34]. The hydrolysis of polysaccharides within DBT during fermentation could be another cause of the increased anti-glycation activity; however, this notion has to be a further illustration.…”

Section: Discussionmentioning

confidence: 99%

“…The absorbance was measured at 450 nm on a microplate reader. The anti-glycation assay in the BSA-fructose model was performed as described [34]. Fructose (1.5 M, 0.5 mL) was mixed with 0.5 mL tested sample, 2.0 mL sodium phosphate buffer (0.1 M, pH 6.8, with 0.02% sodium benzoate.)…”

Section: Anti-glycation Assaymentioning

confidence: 99%

“…Methylglyoxal scavenging was conducted by HPLC method according to a previously published method with modi cation [34]. Methylglyoxal was derivatized with O-phenylenediamine (O-PD) to form 2methylquinoxaline (2-MQ), highly speci c for methylglyoxal.…”

Section: Methylglyoxal Scavengingmentioning

confidence: 99%

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Fermentation of Danggui Buxue Tang, an ancient Chinese herbal mixture, together with Lactobacillus plantarum enhances the anti-diabetic functions of herbal product

Guo

Gao

et al. 2020

Preprint

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Background Danggui Buxue Tang (DBT), an ancient Chinese herbal decoction containing Astragali Radix and Angelicae Sinensis Radix at a ratio of 5: 1, is prescribed for menopausal women. Flavonoids and its flavonoid glycosides are considered as the major active ingredients within the herbal decoction; however, their amount is not controllable during the preparation. Besides, the aglycons within DBT are believed to have better gut absorption and pharmacological efficacy. Methods In order to enhance the therapeutic efficacy of DBT, the herbal extract was fermented together with Lactobacillus plantarum, a Gram-positive Lactobacillus commonly found in fermented food products. Results The fermentation of DBT with L. plantarum drove a completed conversion of calycosin-7-O-β-D-glucoside and ononin to calycosin and formononetin, respectively, as determined by UPLC-MS/MS analysis. The chemical transformation could be probably mediated by β-glycosidase within the fermented product. Several in vitro assays corresponding to anti-diabetic functions were compared between parental DBT against its fermented product, which included the activities against α-glucosidase, α-amylase and lipase, as well as anti-oxidation (e.g. DPPH radical-scavenging and total antioxidant capacities) and anti-glycation (e.g. BSA-methylglyoxal, BSA-fructose and arginine-methylglyoxal models). The fermented DBT showed increased activities in inhibiting α-glycosidase, suppressing DPPH radical-scavenging and anti-glycation, as compared to the original herbal product. Conclusion The results supported the possible application of L. plantarum or other Lactobacillus in fermenting herbal extract, as such to increase the yield and efficacy of the final products.

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Section: Discussionmentioning

confidence: 99%

Section: Anti-glycation Assaymentioning

confidence: 99%

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Fermentation of Danggui Buxue Tang, an ancient Chinese herbal mixture, together with Lactobacillus plantarum enhances the anti-diabetic functions of herbal product

Guo

Gao

et al. 2020

Preprint

View full text Add to dashboard Cite

show abstract

“…The increased anti-glycation activity in fermented DBT could be accounted by the conversion of avonoid glucosides to aglycons. Various phenolic compounds, inhibiting α-glucosidase, have been reported as inhibitors of glycoside hydrolase due to their binding with proteins, as such to erode the glycation reaction [38]. The hydrolysis of polysaccharides within DBT during fermentation could be another cause of the increased anti-glycation activity; however, this notion has to be further illustrated.…”

Section: Discussionmentioning

confidence: 99%

Fermentation of Danggui Buxue Tang, an ancient Chinese herbal mixture, together with Lactobacillus plantarum enhances the anti-diabetic functions of herbal product

Guo

Gao

et al. 2020

Preprint

View full text Add to dashboard Cite

Background: Danggui Buxue Tang (DBT), an ancient Chinese herbal decoction containing Astragali Radix and Angelicae Sinensis Radix at a ratio of 5: 1, is prescribed for menopausal women. Flavonoids and its flavonoid glycosides are considered as the major active ingredients within the herbal decoction; however, their amount is not controllable during the preparation. Besides, the aglycons within DBT are believed to have better gut absorption and pharmacological efficacy. Methods: The herbal extract of DBT was fermented with Lactobacillus plantarum. The amounts of flavonoid glucosides and its aglycones in the fermented product were analyzed by using UPLC-MS/MS. In addition, in vitro assays were employed to evaluate the efficacy of the fermented DBT in regulating the activities of α-glucosidase, α-amylase and lipase, as well as their antioxidant capacity (DPPH and T-OAC assays) and anti-glycation property (BSA-methylglyoxal, BSA-fructose, and arginine-methylglyoxal models).Results: The fermentation of DBT with L. plantarum drove a completed conversion of calycosin-7-O-β-D-glucoside and ononin to calycosin and formononetin, respectively. The chemical transformation could be probably mediated by β-glycosidase within the fermented product. Several in vitro assays corresponding to anti-diabetic functions were compared between parental DBT against its fermented product, which included the activities against α-glucosidase, α-amylase and lipase, as well as anti-oxidation and anti-glycation. The fermented DBT showed increased activities in inhibiting α-glycosidase, suppressing DPPH radical-scavenging and anti-glycation, as compared to the original herbal product. Conclusion: These results suggested that DBT being fermented with the probiotic L. plantarum could pave a new direction for fermentation of herbal extract, as to strengthen its pharmacological properties in providing health benefits.

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“…Ferulic acid prevents the formation of AGEs by acting as an antioxidant, binding to amino groups, and inhibiting sugar autoxidation and degradation of Maillard Reaction Products (MRP) early [21]. Another compound that works by binding to amino groups in BSA is thymol [22]. The results showed that thymol could inhibit the formation of Amadori products.…”

Section: Discussionmentioning

confidence: 99%

The ability of active fraction from Kappaphycus alvarezii (Doty) Doty Ex.P.C.Silva to Decrease Glucose Levels inhibit advanced Glycation End-Products (AGEs) Formation and RAGE (AGER) Gene Expression in Diabetic Rats

Wahyuningsih

Yulianti

Sunarti

2020

Preprint

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Background. Kappaphycus alvarezii (Doty) Doty ex P.C.Silva is a widely used seaweed that has antioxidant and antiglycation activities. The purpose of this study was to examine the ability of active fraction from Kappaphycus alvarezii to decrease glucose level and inhibit glycation process. Methods. This study used bioassay-guided fractionation through three stages of the extraction, partition, and fractionation processes that were monitored using Thin Layer Chromatography and BSA-Glucose test. Inhibition of glycation was known by calculating percentage of inhibition and IC50. Selected active fraction was used for in vivo tests using 24 Wistar male rats. Measurement of glucose levels used GOD-PAP method, while levels of glycated albumin (GA) and Nε- (carboxymethyl) lysine (CML) were measured using ELISA. Analysis of RAGE gene expression used qPCR. Results Glycation test showed a significant difference (p < 0.05) between all treatments. Chloroform extract showed higher percentage of inhibition (62.4 ± 3.45%) with lower IC50 (0.33 ± 0.01 mg/ml) compared to methanol extract (0.52 ± 0.03 mg/ml). Methanol-soluble extracts had a higher percentage of inhibition (51.10 ± 1.64%) with IC50 0.45 ± 0.05 mg/ml compared to methanol-insoluble extract (1.25 ± 0.05 mg/ml). Fraction II had a higher percentage of inhibition (53.37 ± 1.92%) with IC50 0.12 ± 0.01 mg/ml compared to other fractions. Selected active fraction reduced blood glucose by 1.3% and 5.2% and CML levels by 50.6% and 42.4% at concentrations of 0.17 and 0.255 mg/ml in diabetic rats. RAGE gene expression was lower in the diabetic rat groups treated with active fraction compared to untreated diabetic group. Conclusions The active fraction has ability for reducing blood glucose, antiglycation, or reducing CML levels, and RAGE gene expression.

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New insights into the efficiency of thymol synergistic effect with p -cymene in inhibiting advanced glycation end products: A multi-way analysis based on spectroscopic and electrochemical methods in combination with molecular docking study

Cited by 27 publications

References 40 publications

Fermentation of Danggui Buxue Tang, an ancient Chinese herbal mixture, together with Lactobacillus plantarum enhances the anti-diabetic functions of herbal product

Fermentation of Danggui Buxue Tang, an ancient Chinese herbal mixture, together with Lactobacillus plantarum enhances the anti-diabetic functions of herbal product

Fermentation of Danggui Buxue Tang, an ancient Chinese herbal mixture, together with Lactobacillus plantarum enhances the anti-diabetic functions of herbal product

The ability of active fraction from Kappaphycus alvarezii (Doty) Doty Ex.P.C.Silva to Decrease Glucose Levels inhibit advanced Glycation End-Products (AGEs) Formation and RAGE (AGER) Gene Expression in Diabetic Rats

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