Cargando…

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...

Descripción completa

Detalles Bibliográficos
Autores principales: Muñiz, Alethia, Garcia, Efren, Gonzalez, Daphne, Zuñiga, Lizette
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2018
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
_version_ 1783355012307484672
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
work_keys_str_mv AT munizalethia antioxidantactivityandinvitroantiglycationofthefruitofspondiaspurpurea
AT garciaefren antioxidantactivityandinvitroantiglycationofthefruitofspondiaspurpurea
AT gonzalezdaphne antioxidantactivityandinvitroantiglycationofthefruitofspondiaspurpurea
AT zunigalizette antioxidantactivityandinvitroantiglycationofthefruitofspondiaspurpurea