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Antioxidant Activity and In Vitro Antiglycation of the Fruit of Spondias purpurea
Hyperglycemia in diabetes mellitus causes irreversible life-threatening micro- and macrovascular complications. There is evidence that the glycation reaction leads to a chemical modification of the proteins contributing to the complications of diabetes. It is known that advanced glycation end produc...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Hindawi
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6136511/ https://www.ncbi.nlm.nih.gov/pubmed/30228828 http://dx.doi.org/10.1155/2018/5613704 |
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author | Muñiz, Alethia Garcia, Efren Gonzalez, Daphne Zuñiga, Lizette |
author_facet | Muñiz, Alethia Garcia, Efren Gonzalez, Daphne Zuñiga, Lizette |
author_sort | Muñiz, Alethia |
collection | PubMed |
description | Hyperglycemia in diabetes mellitus causes irreversible life-threatening micro- and macrovascular complications. There is evidence that the glycation reaction leads to a chemical modification of the proteins contributing to the complications of diabetes. It is known that advanced glycation end products (AGEs) are formed by glycation and oxidation reactions called glycoxidation. CML, a nonfluorescent AGE, has become a biomarker of glycoxidative damage; other AGEs appear to induce oxidative stress, which results in cytotoxicity. To determine antioxidant activity, the FRAP, DPPH, and TEAC tests were used, as well as the polyphenols content using Folin-Ciocalteu's method. To evaluate the antiglycation activity, the BSA/glucose system was used, and the fructosamine concentration, protein carbonyl content, thiol, and CML groups were determined. The results obtained show that the hexane extract of the fruit of Spondias purpurea (CFH) effectively inhibits the glycation reaction, in addition to increasing the thiol groups and decreasing levels of fructosamine, protein carbonyl, and CML. In addition, CFH presented significant antioxidant activity. CFH inhibits the glycation reaction; therefore, it can help prevent complications related to AGEs in diabetes mellitus; it also reduces oxidative stress and is effective in protecting proteins from oxidative damage. |
format | Online Article Text |
id | pubmed-6136511 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | Hindawi |
record_format | MEDLINE/PubMed |
spelling | pubmed-61365112018-09-18 Antioxidant Activity and In Vitro Antiglycation of the Fruit of Spondias purpurea Muñiz, Alethia Garcia, Efren Gonzalez, Daphne Zuñiga, Lizette Evid Based Complement Alternat Med Research Article Hyperglycemia in diabetes mellitus causes irreversible life-threatening micro- and macrovascular complications. There is evidence that the glycation reaction leads to a chemical modification of the proteins contributing to the complications of diabetes. It is known that advanced glycation end products (AGEs) are formed by glycation and oxidation reactions called glycoxidation. CML, a nonfluorescent AGE, has become a biomarker of glycoxidative damage; other AGEs appear to induce oxidative stress, which results in cytotoxicity. To determine antioxidant activity, the FRAP, DPPH, and TEAC tests were used, as well as the polyphenols content using Folin-Ciocalteu's method. To evaluate the antiglycation activity, the BSA/glucose system was used, and the fructosamine concentration, protein carbonyl content, thiol, and CML groups were determined. The results obtained show that the hexane extract of the fruit of Spondias purpurea (CFH) effectively inhibits the glycation reaction, in addition to increasing the thiol groups and decreasing levels of fructosamine, protein carbonyl, and CML. In addition, CFH presented significant antioxidant activity. CFH inhibits the glycation reaction; therefore, it can help prevent complications related to AGEs in diabetes mellitus; it also reduces oxidative stress and is effective in protecting proteins from oxidative damage. Hindawi 2018-08-29 /pmc/articles/PMC6136511/ /pubmed/30228828 http://dx.doi.org/10.1155/2018/5613704 Text en Copyright © 2018 Alethia Muñiz et al. https://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Research Article Muñiz, Alethia Garcia, Efren Gonzalez, Daphne Zuñiga, Lizette Antioxidant Activity and In Vitro Antiglycation of the Fruit of Spondias purpurea |
title | Antioxidant Activity and In Vitro Antiglycation of the Fruit of Spondias purpurea |
title_full | Antioxidant Activity and In Vitro Antiglycation of the Fruit of Spondias purpurea |
title_fullStr | Antioxidant Activity and In Vitro Antiglycation of the Fruit of Spondias purpurea |
title_full_unstemmed | Antioxidant Activity and In Vitro Antiglycation of the Fruit of Spondias purpurea |
title_short | Antioxidant Activity and In Vitro Antiglycation of the Fruit of Spondias purpurea |
title_sort | antioxidant activity and in vitro antiglycation of the fruit of spondias purpurea |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6136511/ https://www.ncbi.nlm.nih.gov/pubmed/30228828 http://dx.doi.org/10.1155/2018/5613704 |
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