The protective effect of Moringa oleifera leaf extract on fructose‐mediated protein glycation in vitro (829.10)

Abstract

Background: Chronic hyperglycemia in diabetes causes a non‐enzymatic glycation between reducing sugars and amino groups of proteins, resulting in production of advanced glycation end products (AGEs). It has been known that AGEs play a pivotal role in the pathogenesis of both microvascular and macrovascular complications of diabetic patients. Moringa Oleifera is one of the well‐known Thai medicinal plants that have been shown to have the favorable effects in the treatment and prevention of diabetes through various mechanisms. However, the antiglycation activity of Moringa oleifera leaf extract has not been investigated. Objective: The purpose of this study was to determine the inhibitory effect of Moringa oleifera leaf extract (MOE) on fructose‐induced protein glycation. Methods: The various concentrations of MOE were incubated with bovine serum albumin (BSA) and 0.5M fructose at 37ºC for 7, 14, 21 and 28 days. Fluorescence AGEs formation, fructosamine and β‐amyloid structure level were measured. Results: MOE (0.5‐2.00 mg/ml) showed a dose‐dependent decrease in fluorescence AGEs formation. Moreover, MOE significantly reduced fructosamine and β‐amyloid structure level when compared to the negative control. Discussion and Conclusion: MOE may reduce diabetic complications through inhibiting the AGEs formation, decreasing fructosamine level and also preventing protein aggregation (β‐amyloid structure). Additionally, this research may also provide beneficial effects of MOE on reducing the risk of advanced glycation endproduct associated diseases.Grant Funding Source: Supported by Thailand Research Fund