Novel inhibitory effect of black chokeberry extracts on advanced glycation end-products formation.
PMID:
Food Chem X. 2024 Mar 30 ;21:101032. Epub 2023 Nov 25. PMID: 38235343
Abstract Title:
Novel inhibitory effect of black chokeberry () from selected eight berries extracts on advanced glycation end-products formation and corresponding mechanism study.
Abstract:
Numerous health hazards have been connected to advanced glycation end products (AGEs). In this investigation, using reaction models including BSA-fructose, BSA- methylglyoxal (MGO), and BSA-glyoxal (GO), we examined the anti-glycation potential of eight different berry species on AGEs formation. Our results indicate that black chokeberry () exhibited the highest inhibitory effects, with ICvalues of 0.35 ± 0.02, 0.45 ± 0.03, and 0.48 ± 0.11 mg/mL, respectively. Furthermore, our findings suggest that black chokeberry inhibits AGE formation by binding to BSA, which alleviates the conformation alteration, prevents protein cross-linking, and traps reactiveα-dicarbonyls to form adducts. Notably, three major polyphenols, including cyanidin-3–galactoside, cyanidin-3–arabinoside, and procyanidin B2 from black chokeberry, showed remarkably inhibitory effect on MGO/GO capture, and new adducts formation was verified through LC-MS/MS analysis. In summary, our research provides a theoretical basis for the use of berries, particularly black chokeberry, as natural functional food components with potential anti-glycation effects.
