Inhibitory effect of Piper betle Linn. leaf extract on protein glycation - Quantification and characterization of the antiglycation components.
Indian J Biochem Biophys
;
2013 Dec; 50(6): 529-536
Artigo
em Inglês
| IMSEAR
| ID: sea-154209
ABSTRACT
Piper betle Linn. is a Pan-Asiatic plant having several beneficial properties. Protein glycation and advanced glycation end products (AGEs) formation are associated with different pathophysiological conditions, including diabetes mellitus. Our study aims to find the effect of methanolic extract of P. betle leaves on in vitro protein glycation in bovine serum albumin (BSA)-glucose model. The extract inhibits glucose-induced glycation, thiol group modification and carbonyl formation in BSA in dose-dependent manner. It inhibits different stages of protein glycation, as demonstrated by using glycation models hemoglobin-d-gluconolactone (for early stage, Amadori product formation), BSA-methylglyoxal (for middle stage, formation of oxidative cleavage products) and BSA-glucose (for last stage, formation of AGEs) systems. Several phenolic compounds are isolated from the extract. Considering their relative amounts present in the extract, rutin appears to be the most active antiglycating agent. The extract of P. betle leaf may thus have beneficial effect in preventing protein glycation and associated complications in pathological conditions.
Texto completo:
DisponíveL
Índice:
IMSEAR (Sudeste Asiático)
Assunto principal:
Fenóis
/
Fatores de Tempo
/
Glicosilação
/
Soroalbumina Bovina
/
Bovinos
/
Extratos Vegetais
/
Folhas de Planta
/
Piper betle
/
Animais
Tipo de estudo:
Estudo prognóstico
Idioma:
Inglês
Revista:
Indian J Biochem Biophys
Ano de publicação:
2013
Tipo de documento:
Artigo
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