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Inhibitory effect of leonurine on the formation of advanced glycation end products

Content Provider	Royal Society of Chemistry (RSC)
Author	Yang, Xin Peng, Anlin Wang, Hui Zheng, Ling Huang, Lianqi Lei, Xiang Huang, Kun
Copyright Year	2015
Abstract	Long-term hyperglycemia is a typical symptom of diabetes mellitus (DM) which can cause a high level of protein glycation and lead to the formation of advanced glycation end products (AGEs). The accumulation of AGEs in turn deteriorates DM and its complications. Insulin, the only hormone that directly decreases blood sugar in vivo, is vulnerable to glycation which causes the loss of its biological activity. In this study, we used a porcine insulin (PI)–methylglyoxal (MGO) model to investigate the inhibitory effect of leonurine (LN), a natural alkaloid extracted from Herba leonuri, on AGE formation. Assays including AGE-specific fluorescence, and fructosamine level and carbonyl group content determination showed that LN can dose-dependently suppress PI glycation. A significantly decreased cross-linking level on the glycated PI was also proven by SDS-PAGE electrophoresis. A further liquid chromatography-mass spectrometry study suggested that LN may inhibit PI glycation through trapping MGO and keeping it from reacting with PI. Our results thus indicate that LN is a promising anti-glycation agent for the prevention of diabetes and its complications via inhibiting AGE formation.
Starting Page	584
Ending Page	589
Page Count	6
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	6
Issue Number	2
Journal	Food & Function
DOI	10.1039/c4fo00960f
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Herba Hyperglycemia Diabetes mellitus Protein Glycation Insulin Hormone Blood sugar Methylglyoxal Leonurine Alkaloid Fluorescence Carbonyl group Content determination Polyacrylamide gel electrophoresis Electrophoresis Liquid chromatography\u2013mass spectrometry
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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