| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2587833 | Food and Chemical Toxicology | 2007 | 10 Pages |
Regarding the involvement of free radicals and oxidative reactions in protein glycoxidation processes, compounds with antioxidant activities have been tested in order to reduce or to stop glycoxidation. In this study, we evaluated the antioxidant potential of several organic fractions of Teucrium polium extract using different model systems including total antioxidant capacity by the phosphomolybdenum method, ferric reducing antioxidant power and Trolox equivalent antioxidant capacity assays, antioxidant activity in linoleic acid emulsion system and scavenging of 1,1-diphenyl-2-picrylhydrazyl radical. The results indicated that the ethyl acetate (EtOAc) fraction of T. polium possesses the highest antioxidant activity and total phenolic and flavonoid contents. Given the link between glycation and oxidation, we proposed that the EtOAc fraction might possess significant in vitro antiglycation activities as well. Our data confirmed the inhibitory effect of EtOAc fraction on bovine serum albumin (BSA) glycoxidation measured in terms of advanced glycation end products (AGEs) and pentosidine formation as well as protein oxidation markers including protein carbonyl formation (PCO) and loss of protein thiols. Reducing sugars such as ribose and glucose increase fluorescence intensity of glycated BSA in terms of total AGEs and pentosidine during 21 day of exposure. Moreover, sugars cause more PCO formation and also oxidize thiol groups more in glycated than in native BSA. EtOAc extract at different concentrations (10–100 μg/ml) has significantly quenched the fluorescence intensity of glycated BSA. Furthermore, we demonstrated that the inhibitory effect of EtOAc extract in preventing oxidative protein damages including effect on PCO formation and thiol oxidation which are believe to form under the glycoxidation process. These results clearly demonstrate that, the EtOAc fraction, owning to its antioxidant content, is capable of suppressing the formation of AGEs and protein oxidation in vitro.
