In vitro inhibition of advanced glycation end product formation by ethanol extract of milk thistle (Silybum marianum L.) seed
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Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Glycation of proteins by reducing sugars produces toxic and immunogenic compounds called advanced gly-cation end products (AGEs). AGEs plays important role in the progression of typical diabetes complications. Silybum marianum L. contains powerful antioxidants that quench free radicals, which are unstable and reac-tive compounds that damage DNA and cellular structures. This study aimed to evaluate the antioxidant activ-ities and the inhibitory effects of ethanol:water (1:1) extract of the Silybum marianum seed (SlyE) and silymarin (Sly) on fructose mediated protein glycation and AGE formation. The total amount of silymarin in SlyE was found to be 2.59 mg/gDW by HPLC. The composition of phenolic in the extract was found to be 262.70 mg gallic acid (GAE)/mg extract. The composition of flavonoids in the extract was found to be 10.50 mg quercetin (QUE)/mg extract. The seed exhibited ABTS radical cation decolourization inhibition with 70.4% at 300 mg concentration. Ferric reducing power of the extract was also evaluated. The SlyE and Sly also demonstrated strong inhibitory effects on the production AGEs in bovine serum albumin (BSA)/fructose model. SlyE and Sly has a significant effect in preventing oxidative protein damage, including the effect on the formation of fructosamines, a-dicarbonyls and protein carbonyl content (PCC). SlyE and Sly were able to prevent the glycoxidative damage of BSA. It can be concluded that the SlyE has antiglycating potential as well as antioxidant properties. (C) 2022 SAAB. Published by Elsevier B.V. All rights reserved.
Açıklama
Anahtar Kelimeler
Advanced Glycation End -Products (Ages), Antiglycation, Proteins Glycation, Silybum Marianum L
Kaynak
South African Journal of Botany
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
149
