Inhibitory effects of polyphenols from black chokeberry on advanced glycation end-products (AGEs) formation. (30th October 2022)

• Record Type: Journal Article
• Authors: Zhao, Wanbin; Cai, Pengju; Zhang, Nan; Wu, Tongtong; Sun, Aidong; Jia, Guoliang
• Is Part Of: Food chemistry. Volume 392(2022)
• Publication Date: 2022-10-30
• Subjects: Black chokeberry -- Polyphenols -- Advanced glycation end products -- Inhibitory effect -- Epigallocatechin gallate -- Antioxidant activity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133295
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Black chokeberry phenolics showed anti-oxidation and -glycation activity in vitro. EGCG was primary contributor at inhibition protein glycation than other phenolics. The inhibition on α-dicarbonyl would be impact by the presence of Cu 2+ . Circular dichroismin results showed inhibition on protein conformational changes. Abstract: Plant-based polyphenols are known to exert mitigating effects on the harmful consequences of advanced glycation. In this study, the antioxidant and antiglycation properties of purified black chokeberry polyphenol and its dominant monomers were studied. The phenolics of black chokeberry had a significant inhibitory effect on glycation products at all stages. The highest inhibition of fructosamine (72.27%) was achieved by chlorogenic acid (CA). Epigallocatechin gallate (EGCG) showed an 84.47% inhibition of α-dicarbonyl and 54.44% inhibition of AGEs (advanced glycation end-products). However, the inhibition of α-dicarbonyl was impacted by the presence of Cu 2+ . In addition, an EGCG-induced increase in the protein α-helical structure to 21.43% was observed. Overall, EGCG was the main component inhibited protein glycosylation in the simulated glycation system. Furthermore, the mechanism of inhibition was a combination of scavenging free radicals, capturing metal ions, and alleviating changes in the secondary structure of proteins.