Potent Protein Glycation Inhibition of Plantagoside in Plantago major Seeds. (7th May 2014)

• Record Type: Journal Article
• Authors: Matsuura, Nobuyasu; Aradate, Tadashi; Kurosaka, Chihiro; Ubukata, Makoto; Kittaka, Shiho; Nakaminami, Yuri; Gamo, Kanae; Kojima, Hiroyuki; Ohara, Mitsuharu
• Other Names: Carvalho José Carlos Tavares Academic Editor.
• Is Part Of: BioMed research international. Volume 2014(2014)
• Publication Date: 2014-05-07
• Subjects: Medicine -- Periodicals; Biology -- Periodicals; Biotechnology -- Periodicals; Life sciences -- Periodicals; 610.5
• DOI: 10.1155/2014/208539
• Languages: English
• ISSNs: 2314-6133

Abstract

Abstract : Plantagoside (5, 7, 4′, 5′-tetrahydroxyflavanone-3′- O -glucoside) and its aglycone (5, 7, 3′, 4′, 5′-pentahydroxyflavanone), isolated from a 50% ethanol extract of Plantago major seeds (Plantaginaceae), were established to be potent inhibitors of the Maillard reaction. These compounds also inhibited the formation of advanced glycation end products in proteins in physiological conditions and inhibited protein cross-linking glycation. These results indicate that P. major seeds have potential therapeutic applications in the prevention of diabetic complications.