Abstract
Advanced glycation end products (AGEs) play an important factor for pathophysiology of diabetes and its complications. Moringa oleifera is one of the medicinal plants that have anti-hyperglycemic activity. However, anti-glycation property of Moringa oleifera leaf extract on the different types of reducing monosaccharides-induced protein glycation has not been investigated. Therefore, the aim of this study was to examine the protective effect of Moringa oleifera aqueous leaf extract (MOE) on reducing sugars-induced protein glycation and protein oxidation. Total phenolic content of MOE was measured using the Folin–Ciocalteu method. Bovine serum albumin was incubated with 0.5 M of reducing sugars (glucose or fructose) with or without MOE (0.5–2.0 mg/mL) for 1, 2, 3 and 4 weeks. The results found that total phenolic content was 38.56 ± 1.50 mg gallic acid equivalents/g dry extract. The formation of fluorescent and non-fluorescent AGEs [Nε-(carboxymethyl) lysine (CML)] and the level of fructosamine were determined to indicate protein glycation, whereas the level of protein carbonyl content and thiol group were examined for protein oxidation. MOE (0.5–2.0 mg/mL) significantly inhibited the formation of fluorescent, Nε-CML and markedly decreased fructosamine level (P < 0.05). Moreover, MOE significantly prevented protein oxidation manifested by reducing protein carbonyl and the depletion of protein thiol in a dose-dependent manner (P < 0.05). Thus, the findings indicated that polyphenols containing in MOE have high potential for decreasing protein glycation and protein oxidation that may delay or prevent AGE-related diabetic complications.
Highlights
Advanced glycation end products (AGEs) are a complex of heterogeneous group of molecules that are formed from non-enzymatic glycation of carbonyl group of a reducing sugar with an amino group of proteins, lipids, or nucleic acids (Kaneko et al 2005)
Effect of Moringa oleifera leaf extract on the different types of reducing monosaccharide‐induced fluorescent AGE formation The formation of fluorescent AGEs in different monosaccharide-induced protein glycation was monitored during 4 weeks of incubation
The results demonstrated that the fluorescent AGE formation was increased 3.24-fold in glucose model (Fig. 1A) and 5.76-fold in fructose model (Fig. 1B) whereas Moringa oleifera leaf extract (MOE) (0.5–2.0 mg/mL) inhibited the formation of AGEs in a dose-dependent manner during experimental periods both glucose and fructose models at week 4
Summary
Advanced glycation end products (AGEs) are a complex of heterogeneous group of molecules that are formed from non-enzymatic glycation of carbonyl group of a reducing sugar with an amino group of proteins, lipids, or nucleic acids (Kaneko et al 2005). There are several clinical studies which demonstrate the link between the longterm consumption of fructose and the development of aging process (Levi and Werman 1998). Aminoguanidine (AG) is one of therapeutic agents for use in the prevention of AGE formation by cleavage of AGE-induced chemical cross-links (Brownlee et al 1986). It has shown serious side effects including vascularitis, gastrointestinal disturbances, and anemia (Brownlee et al 1986). For this reason, the search for alternative prevention of AGE formation has been focused on the natural products
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