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. 2023 Feb 19;12(2):522.
doi: 10.3390/antiox12020522.

In Vitro Antiglycation Potential of Erva-Baleeira (Varronia curassavica Jacq.)

Winner Duque Rodrigues  1 , Felipe Nunes Cardoso  2 , Amanda Martins Baviera  2 , André Gonzaga Dos Santos  1
Affiliations

In Vitro Antiglycation Potential of Erva-Baleeira (Varronia curassavica Jacq.)

Winner Duque Rodrigues et al. Antioxidants (Basel). .

Abstract

Background: Varronia curassavica Jacq. (Boraginaceae) is traditionally used in the treatment of inflammatory processes. The ethanolic extract of its leaves (EEVc) showed anti-inflammatory properties and low toxicity. Medicinal plants have aroused interest for their antiglycation activities. The formation and accumulation of advanced glycation end products (AGEs) are associated with several chronic diseases. The objective of this study was to evaluate the antiglycation potential of EEVc and two isolated compounds.

Methods: The compounds brickellin and cordialin A were obtained by chromatographic methods and identified by spectrometric techniques. Analysis of fluorescent AGEs, biomarkers of amino acid residue oxidation, protein carbonyl groups and crosslink formation were performed in samples obtained from an in vitro model system of protein glycation with methylglyoxal.

Results: EEVc, brickellin and cordialin A significantly reduced the in vitro formation of AGEs, and reduced the damage caused by oxidative damage to the protein.

Conclusions: According to the results, EEVc, brickellin and cordialin A are potential candidates against AGEs formation, which opens the way to expand the therapeutic arsenal for many pathologies resulting from glycoxidative stress.

Keywords: Cordia verbenacea; antiglycation activity; brickellin; cordialin A; oxidative stress.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Chemical structures of brickellin (A) and cordialin A (B).
Figure 2
Figure 2
Effects of different concentrations of EEVc (A), brickellin (B) and cordialin A (C) on the formation of fluorescent AGEs in an in vitro model system of protein glycation with BSA + MGO. BSA: bovine serum albumin; MGO: methylglyoxal; AG: aminoguanidine; EEVc: ethanolic extract of V. curassavica. For all variables with the same letter, the difference between the means is not statistically significant.
Figure 3
Figure 3
Percentage of AGE formation in an in vitro model system of protein glycation with BSA + MGO on day 8. BSA: bovine serum albumin; MGO: methylglyoxal; AG: aminoguanidine; EEVc: ethanolic extract of V. curassavica. For all variables with the same letter, the difference between the means is not statistically significant.
Figure 4
Figure 4
Effects of different concentrations of EEVc (A), brickellin (B) and cordialin A (C) on the formation of dithyrosine (I), N′-formylquinurenine (II) and quinurenine (III) in in vitro protein glycation model system with BSA + MGO. BSA: bovine serum albumin; MGO: methylglyoxal; AG: aminoguanidine; EEVc: ethanolic extract of Varronia curassavica. For all variables with the same letter, the difference between the means is not statistically significant.
Figure 5
Figure 5
Effects of (A) EEVc, (B) cordialin A and (C) brickellin on protein crosslinking formation on day 0 and day 8 in an in vitro protein glycation model system using BSA and MGO. BSA: bovine serum albumin; MGO: methylglyoxal; AG: aminoguanidine; EEVc: ethanolic extract of V. curassavica.
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