Phytochemicals from berries and grapes inhibited the formation of advanced glycation end-products by scavenging reactive carbonyls

Food Research International

Volumn 44, Issue 9, 2011, Pages 2666-2673

  Wang, Wei ^a   Yagiz, Yavuz ^a   Buran, Timothy J ^a   Nunes, Cecilia do Nascimento ^a   Gu, Liwei ^a  

^a UNIVERSITY OF FLORIDA   (United States)

Author keywords

Advanced glycation end products; Blueberries; Carbonyls; Cranberries

Indexed keywords

ACTIVE COMPOUNDS; ADVANCED GLYCATION END PRODUCTS; AGE-RELATED; BLUEBERRIES; BOVINE SERUM ALBUMINS; CARBONYLS; CHRONIC DISEASE; CRANBERRIES; FREE SUGAR; GLYCATION; GLYOXAL; HPLC-ESI MS; METHYLGLYOXAL; MODEL COMPOUND; PHYTOCHEMICALS; PROCYANIDINS; SEPHADEX; SUBFRACTIONS;

AMINO ACIDS; BODY FLUIDS; CARBONYLATION; ION EXCHANGE; ORGANIC COMPOUNDS; PHENOLS; SUGARS;

FRUITS;

BOVINAE; FRAGARIA X ANANASSA; RUBUS; RUBUS GLAUCUS; VACCINIUM; VACCINIUM MACROCARPON; VITACEAE; VITIS ROTUNDIFOLIA;

EID: 80054699497     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.05.022     Document Type: Article

References (34)

1. Ahmed N. Advanced glycation endproducts - role in pathology of diabetic complications. Diabetes Research and Clinical Practice 2005, 67(1):3-21.
2. American Diabetes Association Summary of Revisions for the 2009 Clinical Practice Recommendations. Diabetes Care 2009, 32(Supplement 1):S3-S5.
3. Beretta G., Furlanetto S., Regazzoni L., Zarrella M., Facino R.M. Quenching of [alpha],[beta]-unsaturated aldehydes by green tea polyphenols: HPLC-ESI-MS/MS studies. Journal of Pharmaceutical and Biomedical Analysis 2008, 48(3):606-611.
4. Cho S.J., Roman G., Yeboah F., Konishi Y. The road to advanced glycation end products: A mechanistic perspective. Current Medicinal Chemistry 2007, 14(15):1653-1671.
5. Clifford M.N., Scalbert A. Ellagitannins - Nature, occurrence and dietary burden. Journal of the Science of Food and Agriculture 2000, 80(7):1118-1125.
6. Del Rio D., Stewart A.J., Mullen W., Burns J., Lean M.E.J., Brighenti F., Crozier A. HPLC-MSn Analysis of Phenolic Compounds and Purine Alkaloids in Green and Black Tea. Journal of Agricultural and Food Chemistry 2004, 52(10):2807-2815.
7. Ellis E.M. Reactive carbonyls and oxidative stress: Potential for therapeutic intervention. Pharmacology and Therapeutics 2007, 115(1):13-24.
8. Es-Safi N.-E., Cheynier V., Moutounet M. Effect of copper on oxidation of (+)-catechin in a model solution system. International Journal of Food Science & Technology 2003, 38(2):153-163.
9. Gabbay K.H., Kinoshita J.H. Mechanism of development and possible prevention of sugar cataracts. Israel Journal of Medical Sciences 1972, 8(8):1557-1561.
10. Giusti M.M., Wrolstad R.E. Characterization and measurement of anthocyanins by UV-visible spectroscopy 2001, John Wiley & Sons, Inc.
11. Goldberg T., Cai W., Peppa M., Dardaine V., Baliga B.S., Uribarri J., et al. Advanced glycoxidation end products in commonly consumed foods. Journal of the American Dietetic Association 2004, 104(8):1287-1291.
12. Heath H., Hamlett Y.C. The sorbitol pathway: Effect of streptozotocin induced diabetes and the feeding of a sucrose-rich diet on glucose, sorbitol and fructose in the retina, blood and liver of rats. Diabetologia 1976, 12(1):43-46.
13. Hokkanen J., Mattila S., Jaakola L., Pirttila A.M., Tolonen A. Identification of phenolic compounds from lingonberry (Vaccinium vitis-idaea L.), bilberry (Vaccinium myrtillus L.) and hybrid bilberry (Vaccinium x intermedium Ruthe L.) leaves. Journal of Agricultural and Food Chemistry 2009, 57(20):9437-9447.
14. Hollnagel A., Kroh L.W. Formation of α-dicarbonyl fragments from mono- and disaccharides under caramelization and Maillard reaction conditions. Zeitschrift für Lebensmitteluntersuchung und -Forschung A 1998, 207(1):50.
15. Huang D., Ou B., Hampsch-Woodill M., Flanagan J.A., Prior R.L. High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format. Journal of Agricultural and Food Chemistry 2002, 50(16):4437-4444.
16. Lo C.Y., Li S., Tan D., Pan M.H., Sang S., Ho C.T. Trapping reactions of reactive carbonyl species with tea polyphenols in simulated physiological conditions. Molecular Nutrition & Food Research 2006, 50(12):1118-1128.
17. Lv L., Shao X., Wang L., Huang D., Ho C.-T., Sang S. Stilbene glucoside from polygonum multiflorum thunb: A novel natural inhibitor of advanced glycation end product formation by trapping of methylglyoxal. Journal of Agricultural and Food Chemistry 2010, 58(4):2239-2245.
18. McPherson J.D., Shilton B.H., Walton D.J. Role of fructose in glycation and cross-linking of proteins. Biochemistry 1988, 27(6):1901-1907.
19. Morata A., Calderón F., González M.C., Gómez-Cordovés M.C., Suárez J.A. Formation of the highly stable pyranoanthocyanins (vitisins A and B) in red wines by the addition of pyruvic acid and acetaldehyde. Food Chemistry 2007, 100(3):1144-1152.
20. Münch G., Thome J., Foley P., Schinzel R., Riederer P. Advanced glycation endproducts in ageing and Alzheimer's disease. Brain Research Reviews 1997, 23(1-2):134-143.
21. Nagaraj R.H., Sarkar P., Mally A., Biemel K.M., Lederer M.O., Padayatti P.S. Effect of pyridoxamine on chemical modification of proteins by carbonyls in diabetic rats: Characterization of a major product from the reaction of pyridoxamine and methylglyoxal. Archives of Biochemistry and Biophysics 2002, 402(1):110-119.
22. Nemet I., Varga-Defterdarovic L., Turk Z. Methylglyoxal in food and living organisms. Molecular Nutrition & Food Research 2006, 50(12):1105-1117.
23. O'Brien P.J., Siraki A.G., Shangari N. Aldehyde sources, metabolism, molecular toxicity mechanisms, and possible effects on human health. Critical Reviews in Toxicology 2005, 35(7):609-662.
24. Oya T., Hattori N., Mizuno Y., Miyata S., Maeda S., Osawa T., et al. Methylglyoxal modification of protein. Chemical and immunochemical characterization of methylglyoxal-arginine adducts. Journal of Biological Chemistry 1999, 274(26):18492-18502.
25. Peng X., Cheng K.-W., Ma J., Chen B., Ho C.-T., Lo C., et al. Cinnamon bark proanthocyanidins as reactive carbonyl scavengers to prevent the formation of advanced glycation endproducts. Journal of Agricultural and Food Chemistry 2008, 56(6):1907-1911.
26. Prior R.L., Fan E., Ji H., Howell A., Nio C., Payne M.J., et al. Multi-laboratory validation of a standard method for quantifying proanthocyanidins in cranberry powders. Journal of the Science of Food and Agriculture 2010, 90:1473-1478.
27. Romero C., Bakker J. Effect of storage temperature and pyruvate on kinetics of anthocyanin degradation, vitisin a derivative formation, and color characteristics of model solutions. Journal of Agricultural and Food Chemistry 2000, 48(6):2135-2141.
28. Sang S., Shao X., Bai N., Lo C.Y., Yang C.S., Ho C.T. Tea polyphenol (-)-epigallocatechin-3-gallate: A new trapping agent of reactive dicarbonyl species. Chemical Research in Toxicology 2007, 20(12):1862-1870.
29. Scordino M., Di Mauro A., Passerini A., Maccarone E. Adsorption of flavonoids on resins: Cyanidin 3-glucoside. Journal of Agricultural and Food Chemistry 2004, 52(7):1965-1972.
30. Singleton V.L., Rossi J.A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 1965, 16(3):144-158.
31. Suarez G., Rajaram R., Oronsky A.L., Gawinowicz M.A. Nonenzymatic glycation of bovine serum albumin by fructose (fructation). Comparison with the Maillard reaction initiated by glucose. Journal of Biological Chemistry 1989, 264(7):3674-3679.
32. Tan D., Wang Y., Lo C.Y., Sang S., Ho C.T. Methylglyoxal: Its presence in beverages and potential scavengers. Annals of the New York Academy of Sciences 2008, 1126:72-75.
33. Tarwadi, K. V., & Agte, V. V. (in press). Effect ofmicronutrients onmethylglyoxal-mediated in vitro glycation of albumin. Biological Trace Element Research, doi:10.1007/s12011-010-8915-7.
34. Totlani V.M., Peterson D.G. Epicatechin carbonyl-trapping reactions in aqueous maillard systems: Identification and structural elucidation. Journal of Agricultural and Food Chemistry 2006, 54(19):7311-7318.