NDLI: Polyphenols protect against protein glycoxidation.

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Polyphenols protect against protein glycoxidation.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Sadowska-Bartosz, Izabela Galiniak, Sabina Bartosz, Grzegorz
Description	Author Affiliation: Sadowska-Bartosz I ( University of Rzeszów (Rzeszów), Department of Biochemistry and Cell Biology, Poland. Electronic address: isadowska@poczta.fm.); Galiniak S ( University of Rzeszów (Rzeszów), Department of Biochemistry and Cell Biology, Poland.); Bartosz G ( University of Lodz (Lodz), Department of Molecular Biophysics, Poland.)
Abstract	Glycoxidation belongs to posttranslational protein modifications which underlie pathological sequelae of diabetes and other diseases, and contribute to aging. Search for efficient inhibitors of glycoxidation is therefore of considerable importance. We studied the effect of various polyphenols on the glycoxidation of bovine serum albumin (90 uM) incubated in vitro with glucose, fructose or ribose (100mM) for 6 days in 0.1M phosphate buffer, pH 7.4. Polyphenols have multiple biological actions including antioxidant activity and chelation of transition metal ions. The extent of glycoxidation was evaluated using fluorimetic parameters reflecting formation of Advanced Glycoxidation End Products (AGEs: 325/440nm), dityrosine (330/415nm), formylkynurenine (325/434nm) and kynurenine (365/480nm) and confirmed by estimation of AGEs using an ELISA kit. The results confirmed reliability of easily measurable fluorimetric parameters such as AGEs, dityrosine and formylkynurenine level for estimation of the extent of glycoxidation.All the polyphenols used (caffeic acid, ferulic acid, gallic acid, genistein, naringin, propyl gallate, quercitrin and rutin) decreased the extent of albumin glycoxidation. The extent of protection varied for different sugars (e. g. 1mM genistein: 24.4±1.7 for glucose, 44.5±0.2 for fructose 51.4±0.3 for ribose) The sequence of protective effect was: ferulic acid>caffeic acid>propyl gallate>naringin>quercitrin>genistein for glucose, caffeic acid>ferulic acid>propyl gallate>genistein>quercitrin>rutin>naringin for fructose and genistein>ferulic acid>caffeic acid>rutin>propyl gallate>naringin>quercitrin>gallic acid. These results confirm that polyphenols, natural components of human diet, protect against protein glycation in a model in vitro system. This study was performed within the framework of COSTCM1001 action and was sponsored by Grant 2011/01/M/N23-02065 of the National Science Center of Poland.
File Format	HTM / HTML
ISSN	08915849
Issue Number	Suppl 1
Journal	Free Radical Biology and Medicine
Volume Number	75
e-ISSN	18734596
Language	English
Publisher	Elsevier
Publisher Date	2014-10-01
Publisher Place	United States
Access Restriction	One Nation One Subscription (ONOS)
Content Type	Text
Resource Type	Article
Subject	Physiology (medical) Biochemistry

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