Inhibitory Effect of Mulberry Fruit Anthocyanins on Advanced Glycation End-product Formation
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Abstract:
Advanced glycation end product (AGE) is a complex group of compound that formed through Maillard reaction, a nonenzymatic reaction between free amino groups of protein and the carbonyl group of reducing sugar, which is one of the important factors that induce diabetes and other chronic diseases. In this paper, Mulberry anthocyanins were extracted with 0.5% acidic ethanol and purified by AB-8 macroporous resin. To investigate inhibitory effect of Mulberry anthocyanins on the formation of AGEs, BSA/Glucose model systems were carried out. Meanwhile, the effects of protein carbonyl and thiol groups content, hydroxyl radicals (?OH) on AGEs formation were observed to study the inhibition mechanism of mulberry anthocyanins, and the molecular weight change in natvie and glycated-BSA was analyzed by SDS-PAGE gel electrophoresis. The results indicated that AGEs decreased significantly (P < 0.05) with the increase of mulberry anthocyanins concentration. Mulberry anthocyanins had a significant (P < 0.05) inhibitory effect on the formation of AGEs induced by hydroxyl radicals (?OH), and it could inhibit the generation of AGEs by protecting thiol and capturing reactive carbonyl intermediates. The SDS-PAGE electrophoretogram showed that mulberry anthocyanins could inhibit the formation of protein crosslinking caused by glycosylation reaction.
