Ability of resveratrol to inhibit advanced glycation end product formation and carbohydrate-hydrolyzing enzyme activity, and to conjugate methylglyoxal

文献类型： 外文期刊

第一作者： Shen, Yixiao

作者： Shen, Yixiao;Sheng, Zhanwu;Shen, Yixiao;Xu, Zhimin

作者机构：

关键词： Resveratrol;Glycation;Advanced glycation end products;Methylglyoxal;alpha-Glucosidase;alpha-Amylase

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2017 年 216 卷

页码：

收录情况： SCI

摘要： Glycation can generate advanced glycation end products (AGE) and its intermediates methylglyoxal (MGO) and glyoxal in foods, which increase the risk of developing diabetes diseases. In this study, the effect of resveratrol against AGE formation, carbohydrate-hydrolyzing enzyme activity and trapping MGO capability were evaluated. Resveratrol showed a significant inhibition capability against AGE formation in bovine serum albumin (BSA)-fructose, BSA-MGO and arginine-MGO models with inhibition percentages of 57.94, 85.95 and 99.35%, respectively. Furthermore, resveratrol acted as a competitive inhibitor for alpha-amylase with IC50 3.62 mu g/ml, while it behaved in an uncompetitive manner for a-glucosidase with an IC50 of 17.54 mu g/ml. A prevention of BSA protein glycation was observed in the BSA-fructose model with addition of resveratrol. Three types of resveratrol-MGO adducts were identified in the model consisting of MGO and resveratrol. The results demonstrated that resveratrol has potential in reducing glycation in foods and retarding carbohydrate-hydrolyzing enzyme activities. (C) 2016 Elsevier Ltd. All rights reserved.

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