کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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6481705 | 1540227 | 2016 | 8 صفحه PDF | دانلود رایگان |
Cyanidin, a natural anthocyanin abundant in fruits and vegetables, has shown the health benefits due to its pharmacological properties. However, there was no evidence regarding anti-glycation activity of cyanidin. The aim of the study was to investigate the inhibitory effect of cyanidin on methylglyoxal (MG)- and glucose-induced protein glycation in bovine serum albumin (BSA) as well as oxidative DNA damage. Free radical scavenging activity and the MG-trapping ability of cyanidin were also investigated. The results demonstrated that cyanidin (0.125-1Â mM) significantly inhibited the formation of fluorescent and non-fluorescent AGEs in BSA/MG and BSA/glucose systems. There was a significantly improved protein thiol in BSA/MG and BSA/glucose when incubated with cyanidin. Correspondingly, cyanidin decreased the level of protein carbonyl content in BSA/glucose system. Moreover, cyanidin (0.5-1Â mM) prevented lysine/MG-mediated oxidative DNA damage in the absence or presence of copper ion. The results demonstrated that cyanidin showed the MG-trapping ability in a concentration-dependent manner. Cyanidin also reduced superoxide anion and hydroxyl radical generation in lysine/MG system. The mechanism by which cyanidin inhibited protein glycation was the MG-trapping ability and the free radical scavenging activity. The present study suggests that cyanidin might be a promising antiglycation agent for preventing or ameliorating AGEs-mediated diabetic complications.
Journal: International Journal of Biological Macromolecules - Volume 93, Part A, December 2016, Pages 814-821