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Inhibitory effect of mung bean extract and its constituents vitexin and isovitexin on the formation of advanced glycation endproducts

文献类型： 外文期刊

作者： Peng, Xiaofang 1 ; Zheng, Zongping 2 ; Cheng, Ka-Wing 2 ; Shan, Fang 2 ; Ren, Gui-Xing 2 ; Chen, Feng 3 ; Wang, Mingfu;

作者机构： 1.Univ Hong Kong, Dept Bot, Hong Kong, Peoples R China

2.Univ Hong Kong, Dept Bot, Hong Kong, Peoples R China; Shanxi Acad Agr Sci, Inst Comprehens Utilizat Agr Prod, Taiyuan, Peoples R China; Chinese Acad Agr Sci, Inst Crop Sci, Beijing, Peoples R China

3.Univ Hong Kong, Dept Bot, Hong Kong, Peoples R China; Shanxi Acad Agr Sci, Inst Comprehens Utilizat Agr Prod, Taiyuan, Peoples R China; Chinese Acad Agr Sci, Inst Crop Sci, B

关键词： AGEs;diabetic complications;mung bean;anti-glycation;vitexin;isovitexin

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

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收录情况： SCI

摘要： The anti-glycation activity of four kinds of beans including mung bean, black bean, soybean and cowpea were evaluated. Aqueous alcohol extract of mung bean exhibited the strongest inhibitory activity against the formation of fluorescent advanced glycation endproducts (AGEs) in a bovine serum albumin (BSA)-glucose model, and the inhibitory activities of extracts of the four beans were found to be highly correlated with their total phenolic contents (R~2 = 0.95). Subsequent HPLC analysis of mung bean extract revealed two major phenolics which were purified and identified as vitexin and isovitexin by spectral methods. In the anti-glycation assays, both vitexin and isovitexin showed significant inhibitory activities against the formation of AGEs induced by glucose or methylglyoxal with efficacies of over 85% at 100 μM. In another assay, vitexin and isovitexin failed to directly trap reactive carbonyl species, such as methylglyoxal, suggesting that their anti-glycation activities may mainly be due to their free radical scavenging capacity.

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