Effect of Aloe vera on Albumin glycation reaction in vitro

Abstract

Hyperglycemia in diabetes causes glycosylation of the body proteins that leads to a change in their conformation and function. In this study the influence of the Aloe vera's extracts on the inhibition of the Albumin glycosylation reaction and on the breaking the bond between Albumin and glucose was surveyed in vitro. The influence of Aloe vera at 0.1, 0.2, 0.5 and 1 g dL-1 concentrations in two states; influence on the inhibition reaction of Albumin glycosylation and influence on the bond breaking between Albumin and glucose was surveyed in vitro. The rate of glycosylation was measured by thiobarbituric acid (TBA) and p<0.05 was considered as significant Level. Aloe vera's extract can inhibit significantly the Albumin glycosylation reaction in all concentrations except in 1 g dL-1 concentration and it has maximum inhibitory effect in 0.1 g dL-1 concentration (p<0.05) and the rate of this inhibition was time dependent. Additionally, it could break the Albumin-glucose bond and the maximum effect was seen with 0.1 g dL-1 concentration (p<0.05). The results demonstrate that Aloe vera inhibits the glycosylation of the Albumin and also break the Albumin-glucose bond down, thus it has a hypoglycemic effect. © 2013 Academic Journals Inc.