Inhibition of glycoxidative modification of proteins by some substances of natural origin

• Autorzy: Grzebyk E. , Piwowar A.

Warianty tytułu

PL

Substancje pochodzenia naturalnego o najsilniejszych właściwościach hamujących proces glikooksydacji

• Języki publikacji: EN

Abstrakty

EN

Introduction: Advanced glycation end-products (AGE) and advanced oxidation protein products (AOPP) are the main products of glycoxidative modification in diabetes. Objective: The aim of this study was to identify the natural substance with the strongest antiglycoxidative properties among dietary supplements or medicines available without prescription in Poland. Methods: Bovine serum albumin (BSA), vitamin C (VC), aminoguanidine (A), quercetin (Q) and green tea (GT) were tested in vitro in comparison to controls in glycation, oxidation and glycoxidation processes. The decreased AGE and AOPP concentrations were measured as markers of these processes. Results: AGE level was reduced by 72% by VC and at least by 43% by all examined substances in the glycation process. AOPP was reduced by 99% by VC and at least by 40% by all examined substances in the oxidation process. Formation of AGE/AOPP was inhibited by 61% by Q and by 97% by A, and at least 49/88% by all examined substances, respectively. This lowering of AGE/AOPP level was statistically significant (p<0.001) for all test substances in comparison to the positive control C(+). Conclusion: All examined substances are able to inhibit glycative, oxidative and glycoxidative modification of proteins in different degrees depending on their concentration.

PL

Wstęp: Zaawansowane końcowe produkty glikacji (AGE) i zaawansowane produkty utleniania białek (AOPP) są głównymi produktami glikooksydacji u pacjentów z cukrzycą. Cel: Celem pracy było zidentyfikowanie substancji naturalnego pochodzenia o najsilniejszych właściwościach hamujących proces glikooksydacji spośród suplementów diety i leków dostępnych bez recepty na polskim rynku farmaceutycznym. Metody: Albumina wołowa (BSA), witamina C (VC), aminoguanidyna (A), kwercetyna (Q) i zielona herbata (GT) były badane in vitro podczas procesów glikacji, utleniania i glikooksydacji. Zmniejszenie stężenia AGE i AOPP w porównaniu z kontrolą dodatnią przyjęto jako marker efektywności zachodzących procesów. Wyniki: Tworzenie AGE było zredukowane w 72% przez VC i w co najmniej 43% przez pozostałe substancje w procesie glikacji. Stężenie AOPP było obniżone o 99% przez VC i w przynajmniej 40% przez pozostałe substancje badane w procesie utleniania. W przebiegu glikooksydacji tworzenie AGE/AOPP było obniżone odpowiednio w 61% przez Q w 97% przez A i przynajmniej o 49%/88% przez pozostałe substancje. Wnioski: Badane substancje wykazały zdolności hamujące glikację, utlenianie i glikooksydację białek w różnym stopniu w zależności od zastosowanego stężenia.

• Wydawca: -
• Czasopismo: Herba Polonica
• Rocznik: 2016
• Tom: 62
• Numer: 1
• Opis fizyczny: p.66-82,fig.,ref.

Twórcy

autor

Grzebyk E.

• Department of Pharmaceutical Biochemistry, Faculty of Pharmacy, Wroclaw Medical University, Borowska 211A St., 50-556 Wroclaw, Poland

autor

Piwowar A.

• Department of Toxicology, Faculty of Pharmacy, Wroclaw Medical University, Borowska 211 St., 50-556 Wroclaw, Poland

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Identyfikatory

DOI

10.1515/hepo-2016-0006