Comprehensive analysis of the anti-glycation effect of peanut skin extract. (15th November 2021)

• Record Type: Journal Article
• Authors: Zhao, Li; Zhu, Xiaoling; Yu, Yue; He, Langzhi; Li, Yubing; Zhang, Li; Liu, Rui
• Is Part Of: Food chemistry. Volume 362(2021)
• Publication Date: 2021-11-15
• Subjects: Peanut skin extract -- AGEs -- Inhibition effect -- Trapping methylglyoxal; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130169
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: PSE has better anti-glycation effect than AG. Inhibitory effect on Amadori products of PSE was markedly higher than that of AG. PSE can trap reactive dicarbonyl compounds. Three newly types of PSE–MGO adducts were formed and identified. Abstract: Advanced glycation end-products (AGEs) are produced during protein glycation and associated with diabetic complications. Peanut skin is rich in procyanidins, which may be used as an inhibitor of glycation. This study evaluated the potential anti-glycation effect of peanut skin extract (PSE) and dissected the underlying mechanism. PSE could effectively inhibit the formation of AGEs in BSA-Glc and BSA-MGO/GO models, with 44%, 37% and 82% lower IC50 values than the positive control (AG), respectively. The inhibitory effect of PSE on BSA glycation might be ascribed to its binding interaction with BSA, attenuated formation of early glycation products and trapping of reactive dicarbonyl compounds. Notably, PSE showed a remarkably stronger inhibitory effect on Amadori products than AG. Furthermore, three new types of PSE-MGO adducts were formed as identified by UPLC-Q-TOF-MS. These findings suggest that PSE may serve as an inhibitor of glycation and provide new insights into its application.