Quercetin as a finer substitute to aminoguanidine in the inhibition of glycation products

Title
Quercetin as a finer substitute to aminoguanidine in the inhibition of glycation products
Author(s)
최인호모하메드아쉬라프Uzma Shahab[Uzma Shahab]Shams Tabrez[Shams Tabrez]이은주Saheem Ahmad[Saheem Ahmad]
Keywords
END-PRODUCTS; NONENZYMATIC GLYCOSYLATION; HUMAN DNA; PHYSICOCHEMICAL ANALYSIS; ANTIOXIDANT PROPERTIES; SERUM-ALBUMIN; METHYLGLYOXAL; IMMUNOGENICITY; PROTEIN; 3-DEOXYGLUCOSONE
Issue Date
201506
Publisher
ELSEVIER SCIENCE BV
Citation
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, v.77, pp.188 - 192
Abstract
Non-enzymatic glycation is the addition of a free carbonyl group of a reducing sugar to the free amino groups of proteins, which results in the formation of early and advanced glycation end-products (AGEs). Glycation reaction is profoundly associated with diabetes and its secondary complications, such as nephropathy and neuropathy. Glyoxal is a carbonyl species that reacts rapidly with the free amino groups of proteins to form AGEs. While the formation of AGEs with various glycating agents has previously been demonstrated, no extensive studies have been conducted to assess the role of quercetin in all three stages of glycation (early, intermediate and late). In this study, we report the glycation of HSA (human serum albumin) and its characterization by several spectroscopic techniques. Furthermore, inhibition of products at all stages of glycation was studied by various assays. Spectroscopic analysis suggests structural perturbations in the HSA macromolecule as a result of modification, which might be due to the generation of free radicals and the formation of AGEs. Inhibition in the formation of glycation has established that quercetin is a better and a more potent antiglycating agent than aminoguanidine at all stages of glycation. (C) 2015 Elsevier B.V. All rights reserved.
URI
http://hdl.handle.net/YU.REPOSITORY/32056http://dx.doi.org/10.1016/j.ijbiomac.2015.03.021
ISSN
0141-8130
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생명공학부 > 생명공학부 > Articles
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