Vanillic Acid Inhibited the Induced Glycation Using In Vitro and In Vivo Models

Abstract

Background. Glycation is implicated in the pathophysiology of many diseases, including diabetes, cancer, neurodegenerative diseases, and aging. Several natural and synthetic compounds were investigated for their antiglycation activity. We evaluated the antiglycation effect of vanillic acid (VA) using in vitro and in vivo experimental models. Methods. In vitro, bovine serum albumin (BSA) (50 mg/ml) was incubated with glucose (50 mM) with or without VA at 1.0–100 mM for 1 week at 37°C, and then, excitation/emission fluorescence was measured at 370/440 nm to determine glycation inhibition. The cytoprotective effect of VA was evaluated using RAW 264.7 cells incubated with or without VA at 7.8–500 μM along with 100–400 μM of methylglyoxal for 48 hours, and cell viability was determined using the MTT assay. Aminoguanidine (AMG) was used as a positive control in both in vitro and cell culture experiments. In vivo, 52 streptozotocin-induced diabetic rats were randomly assigned to 4 groups and treated with 0, 1.5, 4.5, or 15 mg/kg VA for four weeks. Serum fructosamine and blood glycosylated hemoglobin (HbA1c) were then measured, and advanced glycation end-products (AGEs) were detected in the kidneys and the skin of deboned tails using an immunohistochemistry assay. Results. VA caused a concentration-dependent effect against BSA glycation (IC50 of 45.53 mM vs. 5.09 mM for AMG). VA enhanced cell viability at all concentrations of VA and methylglyoxal. VA did not affect serum fructosamine or blood HbA1c levels, although it markedly decreased AGEs in the kidney in a dose-dependent manner and decreased AGEs in the skin of deboned tail tissues. Conclusion. VA had significant antiglycation activity at cellular and long-term glycation.

Metabolomic Comparison of Guava (Psidium guajava L.) Leaf Extracts Fermented by Limosilactobacillus fermentum and Lactiplantibacillus plantarum and Their Antioxidant and Antiglycation Activities

“…In previous studies, pyrogallol exhibited higher scavenging activity than other simple phenols (gallic acid, pyrocatechol, resorcinol, and phloroglucinol), trapping almost 90% of MGO [ 52 ]. Vanillic acid has been reported to significantly reduce glucose-induced BSA glycation and decrease AGE formation in immunohistochemical assays of the kidneys, indicating its antiglycation efficacy [ 53 ]. In addition, phloretin effectively inhibits the formation of AGEs by scavenging MGO in human umbilical endothelial cells [ 54 ].…”

In Vitro and Molecular Docking Studies of Antiglycation Potential of Phenolic Compounds in Date Palm (Phoenix dactylifera L.) Fruit: Exploring Local Varieties in the Food Industry

“…Meanwhile, incubating superoxide dismutase for 10 days at 37 • C with glucose, MG, or a combination of the two, plus an increasing concentration of ellagic acid, resulted in a progressive decrease in AGEs in a concentration-dependent manner [48]. Vanillic acid has a hydroxyl group that can provide a nucleophilic center that attacks electrophilic reactive carbonyl species to form a hemiacetal adduct instead of glycated products [49], thus signifi-cantly reducing MG-induced cytotoxicity [50]. In addition to phenolic compounds, another mechanism of diabetic retinopathy involves the increased production of O 2 − and H 2 O 2 by the interaction of AGE with receptors for advanced glycation end products in the lens epithelium.…”

Inhibitory Effect of Bioassay-Guided Fractionation of Mushroom (Pleurotus ostreatus) Extract on Fructose-induced Glycated Hemoglobin and Aggregation in vitro

“…[34] The study of P. ostreatus by Gąsecka et al [35] were detected ferulic, p-coumaric, 4-hydroxybenzoic, protocatechuic, t-cinnamic, vanillic acids and myricetin. Recently, the antiglycation function of p-coumaric, [36] ferulic acid, [37] protocatechuic, [38] t-cinnamic, [39] Vanillic acid [40] has been well reported. According to the spectrofluorometric analysis of the BSA-fructose model, fraction F4 shows most significantly decline in the intensity of fluorescence suggest effectively inhibited the fluorescent AGE formation.…”