ArticleBMC complementary and alternative medicine2015
Analysis of glycation induced protein cross-linking inhibitory effects of some antidiabetic plants and spices.
Article in BMC complementary and alternative medicine, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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9 citing papers in PubMed.
- Microencapsulation of Annona crassiflora extract using maltodextrin: Material design and evaluation of antioxidant, antiglycation, and antiaging properties in vitro and in silico.Journal, genetic engineering & biotechnology · 2025Article
- Green synthesis of silver nanoparticles using Pyrostegia venusta extract, characterization and estimation of antioxidant, antiglycation and anti-aging activities.Journal, genetic engineering & biotechnology · 2025Article
- Analysis of Glycation-Induced Protein Cross-Linking Inhibition Using SDS-Polyacrylamide Gel Electrophoresis.Methods in molecular biology (Clifton, N.J.) · 2025Article
- The association between plant-based diet indices and risk of mortality in patients with cirrhosis: a cohort study.BMC gastroenterology · 2024Article
- Review
- Chemical Composition of Hazelnut Skin Food Waste and Protective Role against Advanced Glycation End-Products (AGEs) Damage in THP-1-Derived Macrophages.Molecules (Basel, Switzerland) · 2023Article
- Ethnobotanical and phytochemical aspects of the edible herb Coriandrum sativum L.Journal of food science · 2022Review
- Diet-Derived Antioxidants and Their Role in Inflammation, Obesity and Gut Microbiota Modulation.Antioxidants (Basel, Switzerland) · 2021Review
- A review on mechanism of inhibition of advanced glycation end products formation by plant derived polyphenolic compounds.Molecular biology reports · 2021Review
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2 authors.
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Abstract
backgroundProtein cross-linking which occurs towards the latter part of protein glycation is implicated in the development of chronic diabetic complications. Glycation induced protein cross-linking inhibitory effects of nine antidiabetic plants and three spices were evaluated in this study using a novel, simple, electrophoresis based method.
methodsMethanol extracts of thirteen plants including nine antidiabetic plants and three spices were used. Lysozyme and fructose were incubated at 37 °C in the presence or absence of different concentrations of plant extracts up to 31 days. Standard glycation inhibitor aminoguanidine and other appropriate controls were included. A recently established sodium dodecyl polyacrylamide gel electrophoresis (SDS-PAGE) method was used to detect the products of protein cross-linking in the incubation mixtures.
resultsHigh molecular weight protein products representing the dimer, trimer and tetramer of lysozyme were detected in the presence of fructose. Among the nine antidiabetic plants, seven showed glycation induced protein cross-linking inhibitory effects namely Ficus racemosa (FR) stem bark, Gymnema sylvestre (GS) leaves, Musa paradisiaca (MP) yam, Phyllanthus debilis (PD) whole plant, Phyllanthus emblica (PE) fruit, Pterocarpus marsupium (PM) latex and Tinospora cordifolia (TC) leaves. Inhibition observed with Coccinia grandis (CG) leaves and Strychnos potatorum (SP) seeds were much low. Leaves of Gymnema lactiferum (GL), the plant without known antidiabetic effects showed the lowest inhibition. All three spices namely Coriandrum sativum (CS) seeds, Cinnamomum zeylanicum (CZ) bark and Syzygium aromaticum (SA) flower buds showed cross-link inhibitory effects with higher effects in CS and SA. PD, PE, PM, CS and SA showed almost complete inhibition on the formation of cross-linking with 25 μg/ml extracts.
conclusionsMethanol extracts of PD, PE, PM, CS and SA have shown promising inhibitory effects on glycation induced protein cross-linking.
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