Preventive effect of phenolic acids on in vitro glycation

Abstract

The non enzymatic reaction between the carbonyl group of sugars and amino group of proteins, lipids and nucleic acids is termed as glycation. It has been linked to various diseases such as diabetes, cataract, Alzheimer's, dialysis related amyloidosis, atherosclerosis, Parkinson's as well as physiological ageing. In the present study, the progress of glycation was assessed, using methods for the measurement of browning, periodate, fructosamine and carbonyl content. It was found that phenolic acids (gallic acid, cinnamic acid and ferulic acid) caused a decrease in the production of amadori products and carbonyl content and had no significant effect on browning of glucoselysine mixture, standard glycation reaction. When the effect of gallic acid was checked on the glycated DNA sample, it caused the DNA damage alone and did not enhance the damage of glycated DNA sample. This study is significant as far as understanding the mechanism of phenolic acids on in vitro glycation is concerned.