Inhibitory effect of sea buckthorn extracts on advanced glycation endproduct formation

Lee, Hyun Hee L.; Lee, Chang Jun; Choi, Sang Yoon; Kim, Yoon‐Sook; Hur, Jinyoung

doi:10.1016/j.foodchem.2021.131364

Cited by 11 publications

(6 citation statements)

References 37 publications

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“…The pH was determined using a digital pH meter. Glucose was analyzed using the 3,5-dinitrosalicylic acid (DNS) colorimetric method [24]. DNS colorimetry is a common method for the determination of reducing sugars.…”

Section: Measurement Of Ph and Glucose Concentrationmentioning

confidence: 99%

Inhibition and Mechanism of Protein Nonenzymatic Glycation by Lactobacillus fermentum

Li,

Xiao,

et al. 2024

Foods

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Lactobacillus fermentum (L. fermentum) was first evaluated as a potential advanced glycation end-product (AGE) formation inhibitor by establishing a bovine serum albumin (BSA) + glucose (glu) glycation model in the present study. The results showed that the highest inhibition rates of pentosidine and total fluorescent AGEs by L. fermentum were approximately 51.67% and 77.22%, respectively, which were higher than that of aminoguanidine (AG). Mechanistic analysis showed that L. fermentum could capture methylglyoxal and glyoxal, inhibit carbonyl and sulfhydryl oxidation, reduce the binding of glucose and amino groups, increase total phenolic content and antioxidant activity, and release intracellular substances to scavenge free radicals; these abilities were the basis of the antiglycation mechanism of L. fermentum. In addition, L. fermentum significantly prevented conformational changes in proteins during glycation, reduced protein cross-linking by 35.67%, and protected the intrinsic fluorophore. Therefore, the inhibition of L. fermentum on glycation mainly occurs through antioxidation, the capture of dicarbonyl compounds, and the protection of the BSA structure. These findings collectively suggest that Lactobacillus is an inhibitor of protein glycation and AGE formation and has the potential for nutraceutical applications.

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Section: Measurement Of Ph and Glucose Concentrationmentioning

confidence: 99%

Inhibition and Mechanism of Protein Nonenzymatic Glycation by Lactobacillus fermentum

Li,

Xiao,

et al. 2024

Foods

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“…31,[33][34][35][36] In addition, SBL have been reported to exert anti-glycation and antioxidant effects, which inhibit AGE formation in fructose and protein glycation models. 30,31 Lee et al suggested that SBL contain abundant flavonoids, such as isorhamnetin-3-Osophoroside-7-O-rhamnoside. Thus, these phytochemicals may exhibit potential effects against AGEs-related diseases.…”

Section: Papermentioning

confidence: 99%

“…Furthermore, the SBL extract has been reported to exert anti-glycation and antioxidant effects in vitro. 30,31 However, its effects on DN caused by the accumulation of AGEs remain unclear. Therefore, in this study, we investigated the effects and anti-glycation mechanisms of SBL in db/db mice.…”

Section: Introductionmentioning

confidence: 99%

Hippophae rhamnoides L. leaf extracts alleviate diabetic nephropathy via attenuation of advanced glycation end product-induced oxidative stress in db/db mice

Gu,

Lee,

Yoo

et al. 2023

Food Funct.

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“…The mixtures were fully homogenized by a high-speed homogenizer (T18, IKA, Germany) at 10,000 rpm for 2 min to obtain the emulsion. Another group of emulsions with different concentrations (10,20,30, and 40% m/V) of corn germ oil and 2.0% SBHMP were also prepared to investigate the effect of oil fraction on the emulsifying properties.…”

Section: Emulsifying Properties Preparation Of Emulsionmentioning

confidence: 99%

“…As a medicinal and edible homologous plant, sea buckthorn has many related pharmacological effects recorded in writings as early as the Tang and Ming dynasties ( 9 ). In recent years, relevant studies have shown that extracts of sea buckthorn berries, leaves, and seeds contained a lot of biological activities ( 10 , 11 ). With the development of the sea buckthorn industry, pomace, peel, seed meal, and other processing by-products have also accumulated, but they have not been fully utilized, resulting in wasted resources.…”

Section: Introductionmentioning

confidence: 99%

Extraction and characterization of a pectin from sea buckthorn peel

Zhu

Liu

Yuen³

et al. 2022

Front. Nutr.

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Sea buckthorn peel is the by-product of the sea buckthorn processing, which contains many bioactive compounds. In this paper, sea buckthorn high methoxyl pectin (SBHMP) was obtained, with a yield of 8% and a light-colored. The SBHMP was a high methoxyl with a degree of esterification of 57.75% and uronic acid content of 65.35%. The structural and morphological characterization of SBHMP were analyzed by high-performance liquid chromatography, Fourier-transform infrared spectroscopy, and scanning electron microscopy. Results showed that SBHMP presented a sheet and layered stacked morphological, and was mainly composed of galacturonic acid, arabinose, galactose, rhamnose, and mannose, which indicated that SBHMP mainly consisted of homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) type pectin polysaccharides. In addition, SBHMP also presented significant gel, thickening, and emulsifying properties. The results exhibited that SBHMP could form jelly-like gels under acid and high sucrose conditions, presenting a shear-thinning behavior and increasing apparent viscosity with the enhancement of pectin and sucrose contents. Besides, SBHMP could form oil-in-water emulsions with pectin concentrations of 1.0–3.0%. When the SBHMP concentrations were 2.0 and 3.0%, the emulsions were stable during 7 days of storage. Findings in this paper demonstrated the potential of SBHMP to be a food thickener and emulsifier and support the in-depth utilization of sea buckthorn by-products.

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Inhibitory effect of sea buckthorn extracts on advanced glycation endproduct formation

Cited by 11 publications

References 37 publications

Inhibition and Mechanism of Protein Nonenzymatic Glycation by Lactobacillus fermentum

Inhibition and Mechanism of Protein Nonenzymatic Glycation by Lactobacillus fermentum

Hippophae rhamnoides L. leaf extracts alleviate diabetic nephropathy via attenuation of advanced glycation end product-induced oxidative stress in db/db mice

Extraction and characterization of a pectin from sea buckthorn peel

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