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- W1566458459 abstract "Glycation is a spontaneous process typically initiated with a condensation reaction between a reducing sugar and a protein, leading to the formation of Advanced Glycation Endproducts (AGEs). The in vivo accumulation of AGEs is associated with many of the chronic conditions associated with diabetes including atherosclerosis, renal failure, and cataract formation. The objective of this study was to evaluate the inhibitory effects of pentagalloyl glucose (PGG), a polyphenol isolated from a native North American medicinal plant, winged sumac (Rhus copallinum), on individual stages of protein glycation using a combination of analytical methods including fluorescence spectroscopy, HPLC, circular dichroism and MALDI-TOF. The inhibitory effects of PGG on both early and middle stages of glycation were evaluated using bovine serum albumin and D-fructose serving as model protein and glycating agent, respectively. PGG inhibited the formation of AGEs and was 50-fold more potent compared to the positive control, aminoguanidine (IC50 = 5.3 vs. 250 µM). Moreover, PGG was effective in the prevention of protein cross-linking formation shown by G.K. peptide-ribose assay, indicating that PGG not only inhibited the early and middle stages of the Maillard reaction but also the late stage of glycation. The inhibitory effects of PGG on glycation warrants further investigation as this compound may have nutraceutical applications for the reduction of glycation products in patients with diabetes and other conditions that promote hyperglycemia." @default.
- W1566458459 created "2016-06-24" @default.
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- W1566458459 date "2014-04-01" @default.
- W1566458459 modified "2023-10-16" @default.
- W1566458459 title "Inhibitory effects of pentagalloyl glucose from winged sumac ( Rhus copallinum ) on albumin glycation and the formation of advanced glycation endproducts (975.4)" @default.
- W1566458459 doi "https://doi.org/10.1096/fasebj.28.1_supplement.975.4" @default.
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