白藜芦醇和咖啡酸的体外促糖作用

European Pharmaceutical Journal Pub Date : 2019-11-01 DOI:10.2478/afpuc-2019-0004

E. Kurin, P. Mučaji, M. Nagy

{"title":"白藜芦醇和咖啡酸的体外促糖作用","authors":"E. Kurin, P. Mučaji, M. Nagy","doi":"10.2478/afpuc-2019-0004","DOIUrl":null,"url":null,"abstract":"Abstract Resveratrol and caffeic acid belong to plant polyphenols and are known for their antioxidant effects. The aim of our research was to study their impact on Maillard reaction. This one occurs when the reducing saccharides react with amino groups of biomolecules including proteins, alter their protein conformation and transform to the variety of advanced glycation end products (AGEs). AGEs exhibit browning and generate fluorescence. There exist expectations that this oxidative protein glycosylation could be prevented by antioxidants. In this study, we incubated bovine serum albumin (BSA) with glucose for 7 days at 37°C and measured characteristic fluorescence and UV absorbance of the formed AGEs. Surprisingly, resveratrol and caffeic acid enhanced transformation of BSA to glycation products, which was confirmed either when cupric Cu(II) or ferric Fe(III) ions in nanomolar concentration were added to the system as pro-oxidant agent.","PeriodicalId":12070,"journal":{"name":"European Pharmaceutical Journal","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2019-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"In Vitro Pro-Glycative Effects of Resveratrol and Caffeic Acid\",\"authors\":\"E. Kurin, P. Mučaji, M. Nagy\",\"doi\":\"10.2478/afpuc-2019-0004\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Abstract Resveratrol and caffeic acid belong to plant polyphenols and are known for their antioxidant effects. The aim of our research was to study their impact on Maillard reaction. This one occurs when the reducing saccharides react with amino groups of biomolecules including proteins, alter their protein conformation and transform to the variety of advanced glycation end products (AGEs). AGEs exhibit browning and generate fluorescence. There exist expectations that this oxidative protein glycosylation could be prevented by antioxidants. In this study, we incubated bovine serum albumin (BSA) with glucose for 7 days at 37°C and measured characteristic fluorescence and UV absorbance of the formed AGEs. Surprisingly, resveratrol and caffeic acid enhanced transformation of BSA to glycation products, which was confirmed either when cupric Cu(II) or ferric Fe(III) ions in nanomolar concentration were added to the system as pro-oxidant agent.\",\"PeriodicalId\":12070,\"journal\":{\"name\":\"European Pharmaceutical Journal\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-11-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"European Pharmaceutical Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.2478/afpuc-2019-0004\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Pharmaceutical Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.2478/afpuc-2019-0004","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 1

摘要

白藜芦醇和咖啡酸同为植物多酚类物质，具有抗氧化作用。我们的研究目的是研究它们对美拉德反应的影响。当还原性糖与包括蛋白质在内的生物分子的氨基发生反应，改变其蛋白质构象并转化为各种晚期糖基化终产物(AGEs)时，就会发生这种反应。AGEs呈现褐变并产生荧光。人们期望抗氧化剂可以阻止这种氧化蛋白糖基化。在本研究中，我们将牛血清白蛋白(BSA)与葡萄糖在37°C下孵育7天，并测量了形成的AGEs的特征荧光和紫外吸光度。令人惊讶的是，白藜芦醇和咖啡酸促进了牛血清白蛋白向糖基化产物的转化，当以纳米摩尔浓度的铜Cu(II)或铁Fe(III)离子作为促氧化剂加入体系时，这一点得到了证实。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

In Vitro Pro-Glycative Effects of Resveratrol and Caffeic Acid

Abstract Resveratrol and caffeic acid belong to plant polyphenols and are known for their antioxidant effects. The aim of our research was to study their impact on Maillard reaction. This one occurs when the reducing saccharides react with amino groups of biomolecules including proteins, alter their protein conformation and transform to the variety of advanced glycation end products (AGEs). AGEs exhibit browning and generate fluorescence. There exist expectations that this oxidative protein glycosylation could be prevented by antioxidants. In this study, we incubated bovine serum albumin (BSA) with glucose for 7 days at 37°C and measured characteristic fluorescence and UV absorbance of the formed AGEs. Surprisingly, resveratrol and caffeic acid enhanced transformation of BSA to glycation products, which was confirmed either when cupric Cu(II) or ferric Fe(III) ions in nanomolar concentration were added to the system as pro-oxidant agent.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

European Pharmaceutical Journal Pharmacology, Toxicology and Pharmaceutics-Pharmacology, Toxicology and Pharmaceutics (all)

CiteScore

0.60

自引率

0.00%

发文量

期刊介绍： European Pharmaceutical Journal publishes only original articles not previously published and articles that are not being considered or have not been submitted for publication elsewhere. If parts of the results have been published as conference abstract or elsewhere, it should be stated in references. The ethical standards of the Helsinki-Tokio Declaration should be kept. This should be mentioned in the Methods of manuscript. Reviews are published only on request. Authors, whose submitted research work was performed with the support of a company, should indicate this in Conflict of Interest.