Inhibitory effect of sea buckthorn extracts on advanced glycation endproduct formation

被引：12
|
作者：
Lee, Hyun Hee L. [1 ]
Lee, Chang Jun [1 ]
Choi, Sang Yoon [1 ]
Kim, Yoonsook [1 ]
Hur, Jinyoung [1 ]
机构：
[1] Korea Food Res Inst, 245 Nongsaengmyengro, Jeollabuk Do 55365, South Korea
来源：
FOOD CHEMISTRY | 2022年 / 373卷
关键词：
Hippophae rhamnoides L; Advanced glycation end product; Glycation; LC-MS; Antioxidant; END-PRODUCTS; PROTEIN GLYCATION; SERUM-ALBUMIN; BOVINE SERUM; PLASMA;
D O I：
10.1016/j.foodchem.2021.131364
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This study shows the inhibitory effect of sea buckthorn (Hippophae rhamnoides L.) extracts, sea buckthorn leaf (HRL) and berry (HRB), on the formation of advanced glycation endproducts (AGEs), closely linked to diverse disease. In vitro assay revealed the superior inhibitory effect of HRL on the AGEs formation and AGEs-induced collagen crosslinking compared with that of HRB. Ultra-performance liquid chromatography-mass spectrometry results revealed that HRL displays a higher inhibition efficiency on the AGEs formation at 30 AGEs binding sites in bovine serum albumin than HRB. The high concentration of 3-sophoroside-7-rhamnoside in HRL compared with that in HRB may result in the strong inhibitory effect of HRL compared with that of HRB. HRL also exhibited significantly higher ABTS and DPPH radical scavenging activities than HRB. Overall, this study demonstrated that HRL has excellent potential as a dietary agent for controlling various diseases mediated by AGEs and oxidative stress.
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页数：7
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