Protein glycation inhibitor from various agricultural produces
Y. Kim, Sr., Food Resource Utilization Division, Korea Food Reseach Institute, San 46-1, baekhyun-dong bundang-ku, sungnam-si, kyounggi-do, 463-420, South Korea and H. SEOG, Material Processing technolgy div, Korea Food Research Institute, san 46-1, baekhyun, bundang, sungnam, kyounggi, 463-746, South Korea.
Long-term incubation of protein with glucose leads to the formation of advanced glycation end products(AGE). Recent studies have suggested the potential role of AGE in arherosclerosis, aging, and diabetic complications. Diabeteic patients tends to accumulate glycosylproteins in thir body tissue. The first step of this chemical modification is the Maillard reaction. Aminoguanidine and other reagents inhibit glycation by interfereing with active carbonyl groups of the Maillard intermediates. Such reagents are thus thought to have a pharmaceutical effects on diabetic complication. The purpose of the present study was to test the protein glycation inhibitory activities from various sources and to isolate the active compounds. Nonenzymatic glycation of bovine lens protein was inhibited in vitro by some extracts of 85 kinds of agricultural produces. The ethanol extracts of 85 kinds of agricultural produces including cereals, vegetables and chinese herbs were tested for their inhibitory activity of the formation of AGEs by using [14C]-N-formyl-lysine incorporation method as a primary screening. Most of these extracts inhibited, but some extracts accelerated the formation of AGEs. Of those materials, 20 samples with relatively high activity were subjected to test activity against the formation of AGEs by using fluorophotometric method as a secondary screening procedure. K-01 showed highest activity. Ethanol extract of K-01 was fractionated by organic solvents and ethyl acetate showed highest protein glycation inhibitory activity. Fraction with 70% acetone from Sephadex LH-20 column(1.8°¿ 20cm) had 91.5% inhibitory activity at 100 §¶/mL addition level. Polyphenol content by HPLC showed that rutin and quercetin contents were increased through separation and purification procedures. There were significant relationship between glycation inhibiting activities and polyphenol contents of partially purified sample. Thus, polyphenols might be beneficial as a potent glycation inhibitor.
Session 60D, Nutraceuticals & Functional Foods: General II