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. 2018 Feb;9(1):67-74.
doi: 10.1007/s13300-017-0335-7. Epub 2017 Nov 22.

In Vitro Inhibitory Activity of Acca sellowiana Fruit Extract on End Products of Advanced Glycation

Alethia Muñiz  1 , Abraham H Garcia  2 , Rosa M Pérez  2 , Efren V García  3 , Daphne E González  4
Affiliations

In Vitro Inhibitory Activity of Acca sellowiana Fruit Extract on End Products of Advanced Glycation

Alethia Muñiz et al. Diabetes Ther. 2018 Feb.

Abstract

Introduction: Hyperglycemia plays an important role in the pathogenesis of diabetic complications, as it increases protein glycation, as well as the progressive accumulation of advanced glycation end products (AGEs), which are complex structures that produce fluorescence. The glycation reaction raises the levels of protein carbonyl, N ε-(carboxymethyl)lysine (CML), and fructosamine and decreases the level of thiol groups.

Methods: In the present study, the antiglycation activity was determined by fluorescence intensity using the bovine serum albumin (BSA)/glucose, CML method, and the level of fructosamine. The oxidation of proteins was determined by the carbonyl protein content and thiol groups.

Results: The results show that the hexane extract of Acca sellowiana (FOH) at different concentrations (0.30-5 mg/ml) significantly inhibited the formation of AGEs in the BSA/glucose model during the 4 weeks of the study. FOH reduced the levels of fructosamine and CML. Our results showed a significant effect of FOH in the prevention of oxidative damage of proteins, as well as an effect on the oxidation of thiol groups and carbonyl proteins.

Conclusion: The present study indicates that FOH is effective in inhibiting the glycation of proteins in vitro, so it can prevent or ameliorate the chronic conditions of diabetes associated with the formation of AGEs.

Keywords: Acca sellowiana; Aminoguanidine; Antiglycation; Fructosamine; N ε-(carboxymethyl)lysine.

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Figures

Fig. 1
Fig. 1
Acca sellowiana fruit
Fig. 2
Fig. 2
Effects of FOH extract on formation of fluorescent advanced glycation end products (AGEs) in BSA incubated with glucose. Each value represents the mean ± SE (n = 3). a p < 0.05 when compared to BSA/glucose at week 1; b p < 0.05 when compared to BSA/glucose at week 2; c p < 0.05 when compared to BSA/glucose at week 3; d p < 0.05 when compared to BSA/glucose at week 4
Fig. 3
Fig. 3
Effects of FOH of N ε-(carboxymethyl)lysine (CML) in BSA incubated with glucose after 4 weeks of incubation. Each value represents the mean ± SEM (n = 3). a p < 0.05 compared to BSA/Glucose
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