Blueberry anthocyanins extract inhibits advanced glycation end‐products (AGEs) production and AGEs‐stimulated inflammation in RAW264.7 cells

Abstract

BackgroundPharmacological interference is considered to be a successful approach to inhibit the AGEs production, and to block AGEs‐induced diseases. Some synthetic medicines are effective for inhibiting the glycation reaction, but they can not be widely applied in clinical due to their side effects and security concerns. This is the first work to use blueberry anthocyanins extract (BAE) to attenuate advanced glycation end‐products (AGEs) formation and AGEs‐induced inflammatory response in vitro.ResultsIn bovine serum albumin (BSA)‐Glucose model, BAE showed similar inhibitory activity on AGEs compared with the synthetic anti‐glycation agent (Aminoguanidine). The results showed that BAE exhibit strong anti‐glycative action by scavenging glycosylated intermediates (Schiff base, fructosamine, and α‐dicarbonyl compounds), attenuating the molecular aggregation and amyloid‐like fibrils formation, and preventing conformational modification. Additionally, BAE was found to dose‐dependently inhibit the AGEs‐induced secretions of NO and pro‐inflammatory cytokines (IL‐6, MCP‐1, and TNF‐α) in RAW264.7 cells. The anti‐inflammation activity of BAE was mediated by down‐regulating the expressions of critical inflammatory markers, iNOS and COX‐2, through NF‐κB signaling pathways inhibition.ConclusionBAE could serve as a natural inhibitor for controlling AGEs and AGEs‐induced chronic inflammation.This article is protected by copyright. All rights reserved.