Effects of four bamboo derived flavonoids on advanced glycation end products formation in vitro
Advanced glycation end products (AGEs) are formed irreversibly during endogenous protein glycation and Maillard reaction, and closely related to many diseases such as diabetes. In this study, inhibitory activities of four flavonoids obtained from bamboo leaf, including orientin, isoorientin, vitexin...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2020-08-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464620302000 |
| _version_ | 1818409949919707136 |
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| author | Man-yu Lan Hai-mei Li Gabriel Tao Jing Lin Mu-wen Lu Ri-an Yan Jun-qing Huang |
| author_facet | Man-yu Lan Hai-mei Li Gabriel Tao Jing Lin Mu-wen Lu Ri-an Yan Jun-qing Huang |
| author_sort | Man-yu Lan |
| collection | DOAJ |
| description | Advanced glycation end products (AGEs) are formed irreversibly during endogenous protein glycation and Maillard reaction, and closely related to many diseases such as diabetes. In this study, inhibitory activities of four flavonoids obtained from bamboo leaf, including orientin, isoorientin, vitexin and isovitexin, were investigated on the formation of AGEs. Fluorescence spectrophotometry was used to determine the contents of fluorescence AGEs and protein oxidation products in the system. The residual amount of dicarbonyl compounds were determined by a high-performance liquid chromatography. The results showed that the four bamboo-leaf-flavonoids (BLFs) significantly depress the formation of fluorescence AGEs and protein oxidation products. We demonstrated that the main inhibition mechanisms of BLFs include inhibiting proteins oxidation, decreasing AGEs precursors concentration and blocking the combination between dicarbonyl compounds and proteins. In conclusion, extraction of bamboo leaf may be a promising dietary supplement to reduce AGEs in human body. |
| first_indexed | 2024-12-14T10:07:45Z |
| format | Article |
| id | doaj.art-dedce461248a44c5a216fa43f73fbaf5 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-14T10:07:45Z |
| publishDate | 2020-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-dedce461248a44c5a216fa43f73fbaf52022-12-21T23:07:05ZengElsevierJournal of Functional Foods1756-46462020-08-0171103976Effects of four bamboo derived flavonoids on advanced glycation end products formation in vitroMan-yu Lan0Hai-mei Li1Gabriel Tao2Jing Lin3Mu-wen Lu4Ri-an Yan5Jun-qing Huang6Department of Food Science and Engineering, Jinan University, Guangzhou, ChinaDepartment of Food Science and Engineering, Jinan University, Guangzhou, ChinaDepartment of Pharmacological and Pharmaceutical Sciences, College of Pharmacy, University of Houston, Houston, United StatesDepartment of Food Science & Technology, National University of Singapore, SingaporeGuangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, ChinaDepartment of Food Science and Engineering, Jinan University, Guangzhou, China; Corresponding authors.Formula-pattern Research Center, School of Traditional Chinese Medicine, Jinan University, Guangzhou, China; Corresponding authors.Advanced glycation end products (AGEs) are formed irreversibly during endogenous protein glycation and Maillard reaction, and closely related to many diseases such as diabetes. In this study, inhibitory activities of four flavonoids obtained from bamboo leaf, including orientin, isoorientin, vitexin and isovitexin, were investigated on the formation of AGEs. Fluorescence spectrophotometry was used to determine the contents of fluorescence AGEs and protein oxidation products in the system. The residual amount of dicarbonyl compounds were determined by a high-performance liquid chromatography. The results showed that the four bamboo-leaf-flavonoids (BLFs) significantly depress the formation of fluorescence AGEs and protein oxidation products. We demonstrated that the main inhibition mechanisms of BLFs include inhibiting proteins oxidation, decreasing AGEs precursors concentration and blocking the combination between dicarbonyl compounds and proteins. In conclusion, extraction of bamboo leaf may be a promising dietary supplement to reduce AGEs in human body.http://www.sciencedirect.com/science/article/pii/S1756464620302000FlavonoidsBamboo leafAdvanced glycation end productsDicarbonyl compounds |
| spellingShingle | Man-yu Lan Hai-mei Li Gabriel Tao Jing Lin Mu-wen Lu Ri-an Yan Jun-qing Huang Effects of four bamboo derived flavonoids on advanced glycation end products formation in vitro Journal of Functional Foods Flavonoids Bamboo leaf Advanced glycation end products Dicarbonyl compounds |
| title | Effects of four bamboo derived flavonoids on advanced glycation end products formation in vitro |
| title_full | Effects of four bamboo derived flavonoids on advanced glycation end products formation in vitro |
| title_fullStr | Effects of four bamboo derived flavonoids on advanced glycation end products formation in vitro |
| title_full_unstemmed | Effects of four bamboo derived flavonoids on advanced glycation end products formation in vitro |
| title_short | Effects of four bamboo derived flavonoids on advanced glycation end products formation in vitro |
| title_sort | effects of four bamboo derived flavonoids on advanced glycation end products formation in vitro |
| topic | Flavonoids Bamboo leaf Advanced glycation end products Dicarbonyl compounds |
| url | http://www.sciencedirect.com/science/article/pii/S1756464620302000 |
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