Abstract
The purpose of this study was to examine an inhibitory effect of mango leaf extracts on advanced glycation end products (AGEs) formation and to identify these active ingredients, and also to investigate a relationship between leaves maturation and the inhibitory activity. A methanolic extract of old dark green mango leaf extract (OML-ext) exhibited an inhibitory activity of AGEs formation in nonenzymatic glycation of albumin. The inhibitory activity of OML-ext was attributable to 3-C-β-D-glucosyl-2,4,4’,6-tetrahydroxybenzophenone (1), mangiferin (2) and chlorophyll. Inhibitory effect of young dark reddish brown mango leaf extract (YDL-ext) on AGEs formation was similar to that of OML-ext. The inhibitory activity of YDL-ext was attributable to 1 and 2, in addition, a part of the the activity of YDL-ext due to anthocyanins whose content is highest in young dark reddish brown mango leaves. Considering the amounts of leaves obtained from pruning, old dark green leaves may be a reasonable natural resource for the preparation of ingredients with inhibitory activity of AGEs formation.
Highlights
Glycation is a non-enzymatic browning reaction caused by amino-carbonyl reactions between reducing sugars and amino groups of proteins and lipids (Tsuji-Naito, Saeki, & Hamano, 2009)
In our preceding paper (Itoh et al, 2016), we reported that mango (Mangifera indica Linne) leaf extracts exhibited pancreatic lipase inhibitory activities, and a part of the activity of leaf extract was attributable to C-glucosyl-polyphenols, such as 3-C-β-D-glucosyl-2,4,4’,6-tetrahydroxybenzophenone (1) and mangiferin (2), and that dark green mango leaf which was obtained by summer pruning may be a reasonable natural resource for the preparation of ingredients with lipase inhibitory activity
The inhibitory activities of young dark reddish brown mango leaf extract (YDL-ext) and young yellow leaf extract (YYL-ext) were attributable to 1 and 2, in addition, a part of the inhibitory activity of YDL-ext and YYL-ext was due to anthocyanins whose content is high in young dark reddish brown and young yellow mango leaves
Summary
Glycation is a non-enzymatic browning reaction caused by amino-carbonyl reactions between reducing sugars and amino groups of proteins and lipids (Tsuji-Naito, Saeki, & Hamano, 2009). By glycation of these compounds, advanced glycation end products (AGEs) are irreversibly synthesized in the body (Huebschmann, Regensteiner, Vlassara, & Reusch, 2006), and the accumulation of AGEs in organs is induced by hyperglycemia and is one of the causes of diabetic complications (Sourris, Harcourt, & Forbes, 2009). In order to find new and safe AGEs formation inhibitors from natural resources, pharmacological screening of plant is considered as one of strategies Hitherto, several plant, such as Thymus vulgaris whole grass (Morimitsu, Yoshida, Esaki, & Hirota, 1995), Chrysanthemum morifolium and http://jps.ccsenet.org
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