Optimizing glycation control in diabetes: An integrated approach for inhibiting nonenzymatic glycation reactions of biological macromolecules

Song, Hongwei; Ma, Huan; Shi, Junfeng; Liu, Yongping; Kan, Chengxia; Hou, Ningning; Han, Jing; Sun, Xiaodong; Qiu, Hongyan

doi:10.1016/j.ijbiomac.2023.125148

Cited by 8 publications

(1 citation statement)

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“…Spirulina extract (BSA + G + SP) also shows an increase in fructosamine concentration, but the rate of increase appears to be moderated (5.17 M) compared to BSA + G. The presence of SP seems to influence and potentially slow down the glycation process induced by glucose. Existing literature consistently advocates that intervening and preventing glycation at its initial stages yields more favorable outcomes than attempting treatment at later stages, [15][16][17][18] underscoring the significance of our observed mitigating effects of SP.…”

Section: Fructosamine Contentmentioning

confidence: 89%

Antiglycating Effects of Spirulina platensis Aqueous Extract on Glucose‐Induced Glycation of Bovine Serum Albumin

Paramanya,

Abiodun,

Ola

et al. 2024

Chemistry & Biodiversity

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Glucose, the predominant carbohydrate in the human body, initiates nonenzymatic reactions in hyperglycemia, potentially leading to adverse biochemical interactions. This study investigates the interaction between glucose and Bovine Serum Albumin (BSA), along with the protective effects of Spirulina platensis PCC 7345 aqueous extract. Phycobiliproteins (phycocyanin, phycoerythrin, and allophycocyanin) in the extract were quantified using spectrophotometry. The extract's anti‐glycation potential was assessed by analyzing its effects on albumin glycation, fluorescent advanced glycation end products (AGEs), thiol group oxidation, and β‐amyloid structure generation. Additionally, its antidiabetic potential was evaluated by measuring α‐amylase and α‐glucosidase enzyme inhibition. Results indicate that the Spirulina extract significantly mitigated ketoamine levels, fluorescence, and protein‐carbonyl production induced by glucose, demonstrating a 67.81% suppression of AGE formation after 28 days. Moreover, it effectively inhibited amyloid formation in BSA cross‐linkages. These findings suggest the potential of S. platensis as an anti‐glycation and antidiabetic agent, supporting its consideration for dietary inclusion to manage diabetes and associated complications.

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Section: Fructosamine Contentmentioning

confidence: 89%