The Effects of Rosella Extract (Hibiscus sabdariffa) against the n-carboxymethyl-lysine, NF-κβ, TNF-α in the Rats Heating Food Diets

Abstract

The food processing by heating can increase the formation of AGEs (Advanced Glycation End Products). AGEs are compounds that formed from a non-enzymatic continuous glycation reaction between proteins and sugar residues. The CML (N-carboxymethyl-lysine) is used as a marker for AGEs cause most commonly found in vivo. The bond of AGEs and RAGE (reseptor for AGEs) induce various signaling pathways that trigger inflammation and increase oxidative stress. The AGE and RAGE interaction activate the transcription factor of NF-κβ. NF-κβ activate gene transcription to release proinflammatory cytokines such as TNF-α. Anthocyanins are compounds that can prevent the formation of AGEs and muffle the adverse effects of AGEs. Rosella contains anthocyanin such as : delphinidin-3-O-glucoside, delphinidin-3-Osambubioside, and cyanidin-3-O-sambubioside. This study is to determine whether the daily intake of Rosella extract can reduce the levels of n-carboxymethyl-lysine in serum, expression of NF-κβ and TNF α in the rats fed with heated food. This study applied experimental post test control using Rattus norvegicus Wistar strain. The samples were divided into 5 groups: KN (negative control/fed without heating), KP (positive control/fed heated food but not treated by Rosella extract), R1 (fed heated food and treated by 200 mg.kg-1 BW Rosella extract), R2 (fed heated food and treated by 300 mg.kg-1 BW Rosella extract), and R3 (fed heated food and treated by 400 mg.kg-1 BW Rosella extract). The ncarboxymethyl-lysine levels were measured by using the ELISA, the expression of NF-κβ is analyzed by using immunofluorescence, and expression of TNF-α is observed by immunohistochemistry. There was significantly decreased the levels of n-carboxymethyl-lysine in all groups which were treated by Rosella extracts (R1,R2,R3); p= 0.000, α = 0.05 (p< α). Decreased activation of NF-κβ in all groups which were treated by Rosella extract is significant (p = 0.000), and decreased expression of TNF α in all groups which were treated by Rosella extract is also significant (p = 0.000). Rosella extract can reduce the levels of n-carboxymethyl-lysine, expression of NF-κβ, and TNF α.

An in Silico Approach Reveals the Potential Function of Cyanidin-3-o-glucoside of Red Rice in Inhibiting the Advanced Glycation End Products (AGES)-Receptor (RAGE) Signaling Pathway

“…Foods with certain nutritional composition and bioactive compounds are the alternative option to control or prevent disease manifestations. In vitro study showed that anthocyanin compounds in Rosella extract could reduce the levels of AGEs (n-carboxymethyl-lysine), leading to the prevention of NF-κB activation and TNF-α expression ( 11 ). Red grape skin extract was reported to decrease the levels of fructosamine, Nε-(carboxymethyl) lysine (CML), and protein oxidation effectively so that the inhibition of AGEs formation occurred ( 12 )RGSE was screened for its potential as an antioxidant using various in vitro models.Methods: Antioxidant activity was measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH.…”

The Effect of Hibiscus Sabdariffa LINN.ETHANOLIC Extract Administration on Rage, GLP-1 and GLP-1r Expressionin Heart Tissue of Diabetic Mice

“…These results are consistent with previous study stating that anthocyanins, a type of flavonoid, can inhibit the formation of AGEs. 32 This study found that the ability of HSL to reduce RAGE levels was lower compared to quercetin. This may be due to the HSL extract used containing various compounds other than flavonoids, such as saturated and unsaturated fatty acids, proteins, carbohydrates, minerals, organic acids (citric acid, hydroxycitric acid, hibiscus flower, oxalate, and ascorbate), anthocyanins, and polysaccharides.…”

“…With the variety of contents in the HSL extract, increasing the dose also increases the activity of other ingredients, reducing the effect of flavonoids. 32 Anthocyanins are a type of polyphenol flavonoid within the antioxidant group. The mechanism by which anthocyanins are indicated as inhibitors of AGEs (Advanced Glycation End Products) formation is through inhibiting the binding of AGEs to their receptor (RAGE) and inhibiting monosaccharide auto-oxidation, preventing lipid peroxidation, and inhibiting the polyol pathway.…”