Abstract
Methylglyoxal (MGO), an intermediate of advanced glycation end products (AGEs), is generated by the maillard reaction between carbonyl groups in reduced sugars and amino groups. The aim of this study was to examine inhibitory activities of kaempferol against the formation of AGEs by trapping MGO. Quantification and identification of MGO and Kaempferol MGO adduct was analyzed by ultra performance liquid chromatography with a photodiode array detector and mass spectrometry, respectively. 26.1, 29.5, 29.3, and 31.2% of MGO remained after reacting with 0.1, 0.25, 0.5, and 1.0 mM of kaempferol at 24 h of incubation time, respectively. The mono- or di-MGO adducts of kaempferol were identified, and hydroxyl groups in the A-ring of kaempferol were found to be the major active sites for trapping MGO. Results from the current study propose that kaempferol could suppress the formation of AGEs by trapping its reactive intermediate, MGO.
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