Inhibition of the formation of advanced glycation end products by thymoquinone

Losso, Jack N.; Bawadi, Hiba; Chintalapati, Madhavi

doi:10.1016/j.foodchem.2011.02.076

Cited by 33 publications

(22 citation statements)

References 55 publications

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“…The Hemoglobin-δ-gluconolactone (δ-Glu) assay was performed as per previously published procedure [24]. All the blood samples were analyzed in triplicates.…”

Section: Methodsmentioning

confidence: 99%

Inhibitory Effect of Metformin and Pyridoxamine in the Formation of Early, Intermediate and Advanced Glycation End-Products

et al. 2013

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BackgroundNon-enzymatic glycation is the addition of free carbonyl group of reducing sugar to the free amino groups of proteins, resulting in the formation of a Schiff base and an Amadori product. Dihydroxyacetone (DHA) is one of the carbonyl species which reacts rapidly with the free amino groups of proteins to form advanced glycation end products (AGEs). The highly reactive dihydroxyacetone phosphate is a derivative of dihydroxyacetone (DHA), and a product of glycolysis, having potential glycating effects to form AGEs. The formation of AGEs results in the generation of free radicals which play an important role in the pathophysiology of aging and diabetic complications. While the formation of DHA-AGEs has been demonstrated previously, no extensive studies have been performed to assess the inhibition of AGE inhibitors at all the three stages of glycation (early, intermediate and late) using metformin (MF) and pyridoxamine (PM) as a novel inhibitor.Methodology/Principal FindingsIn this study we report glycation of human serum albumin (HSA) & its characterization by various spectroscopic techniques. Furthermore, inhibition of glycation products at all the stages of glycation was also studied. Spectroscopic analysis suggests structural perturbations in the HSA as a result of modification which might be due to generation of free radicals and formation of AGEs.ConclusionThe inhibition in the formation of glycation reaction reveals that Pyridoxamine is a better antiglycating agent than Metformin at all stages of the glycation (early, intermediate and late stages).

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“…The Hemoglobin-δ-gluconolactone (δ-Glu) assay was performed as per previously published procedure [24]. All the blood samples were analyzed in triplicates.…”

Section: Methodsmentioning

confidence: 99%

Inhibitory Effect of Metformin and Pyridoxamine in the Formation of Early, Intermediate and Advanced Glycation End-Products

et al. 2013

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“…Inhibitory effect on α-amylase or α-glucosidase activity, interruption of GLUT4 [59] Glycyrrhiza glabra (Licorice) Tannic acid, glycyrrhizin Inhibitory effect on α-amylase or α-glucosidase activity, interruption of GLUT4 [59] Gymnema sylvestre (Australian cowplant or Gurmari) Momordica charantia (Bitter melon) Not reported in the referenc Improve oxidative stress through lowering triglyceride, cholesterol or plasma glucose levels, stimulation of insulin secretion [84] Nigella sativa (Black seed) Quinones, Thymoquinone Decreasing of MGO-mediated glycation, scavenging reactive oxygen species, antioxidant activity [79] Phyllanthus niruni (Chanca Piedra or Child Pick-a-back)…”

Section: Plantmentioning

confidence: 99%

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

et al. 2015

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Glycation, the non-enzymatic binding of glucose to free amino groups of an amino acid, yields irreversible heterogeneous compounds known as advanced glycation end products. Those products play a significant role in diabetic complications. In the present article we briefly discuss the contribution of advanced glycation end products to the pathogenesis of diabetic complications, such as atherosclerosis, diabetic retinopathy, nephropathy, neuropathy, and wound healing. Then we mention the various mechanisms by which polyphenols inhibit the formation of advanced glycation end products. Finally, recent supporting documents are presented to clarify the inhibitory effects of polyphenols on the formation of advanced glycation end products. Phytochemicals apply several antiglycation mechanisms, including glucose metabolism, amelioration of oxidative stress, scavenging of dicarbonyl species, and up/down-regulation of gene expression. To utilize polyphenols in order to remedy diabetic complications, we must explore, examine and clarify the action mechanisms of the components of polyphenols.

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“…Some dietary bioactive compounds, mostly existing as natural phenolic compounds, such as myricetin and quercetin, can effectively inhibit AGE formation (Alam, Ahmad, & Naseem, 2015;Kim, et al, 2015). These phenolic compounds are easily oxidized into their respective quinones (Losso, Bawadi, & Chintalapati, 2011). In addition, the peptides extracted from fresh and aged garlic also exhibit good AGE inhibitory effects (Ahmad, Pischetsrieder, & Ahmed, 2007, Shi, Bai, Ma, Ji, & Liu, 2016.…”

mentioning

confidence: 99%

Main anthraquinone components in Aloe vera and their inhibitory effects on the formation of advanced glycation end-products

Kang

Zhao

et al. 2016

Journal of Food Processing and Preservation

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Food heating process causes increased protein glycation and the formation of advanced glycation endproducts (AGEs) which related with diabetes and ageing. Aloe vera (A. vera) extract is a potent antioxidant with established effects attributed largely to a key ingredient anthraquinone. This study investigated the inhibitory ability of the three anthraquinones from A. vera on the formation of AGEs in a heated model system at 70°C. Anthraquinones, including aloe‐emodin (AED), emodin (ED), and chrysophanol (CSN), were extracted from A. vera and analyzed by ultra‐high performance liquid chromatography‐tandem mass spectrometry. Under optimal extraction conditions, the extraction yield of the anthraquinones was 4.377 mg/g. Anthraquinones showed good inhibition toward the formation of glycation products; the inhibition rates of AED, ED, and CSN on crosslinked AGEs were 46.48%, 66.38%, and 57.32% at 10 μM concentrations. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis images also proved that the anthraquinones could significantly inhibit crosslinked AGE formation in a time‐dependent manner. ED showed higher inhibitory ability than AED and CSN on the formation of Nɛ‐(carboxymethyl)lysine and crosslinked AGEs. The results indicate that the antiglycation properties of these anthraquinones are likely related to the phenolic hydroxyl groups in their structures, but this ability is not related to their antioxidant activity, which probably depends on the whole structure of the quinone. Generally, the anthraquinones in A. vera, especially ED, can effectively inhibit AGE formation and reduce protein crosslinking during food processing, even at low concentration. Practical applications The inhibitory effects of three anthraquinones extracted from Aloe vera on the formation of AGEs were investigated in a heated model system. The results indicate Aloe can be used as an effective inhibitor of glycation products in food processing, moreover, this research can be useful for finding suitable nature inhibitors of AGEs for food processing.

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Inhibition of the formation of advanced glycation end products by thymoquinone

Cited by 33 publications

References 55 publications

Inhibitory Effect of Metformin and Pyridoxamine in the Formation of Early, Intermediate and Advanced Glycation End-Products

Inhibitory Effect of Metformin and Pyridoxamine in the Formation of Early, Intermediate and Advanced Glycation End-Products

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

Main anthraquinone components in Aloe vera and their inhibitory effects on the formation of advanced glycation end-products

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