Interaction between ascorbic acid and gallic acid in a model of fructose-mediated protein glycation and oxidation

3Citations
Citations of this article
31Readers
Mendeley users who have this article in their library.

Abstract

Background Dietary plant-based foods contain combinations of various bioactive compounds such as phytochemical compounds and vitamins. The combined effect of these vitamins and phytochemicals remains unknown, especially in the prevention of diabetes and its complications. The present study aimed to investigate the combined effect of ascorbic acid and gallic acid on fructose-induced protein glycation and oxidation. Results Ascorbic acid (15 μg/mL) and gallic acid (0.1 μg/mL) reduced fructose-induced formation of advanced glycation end products (AGEs) in bovine serum albumin (BSA; 10 mg/mL) by 15.06% and 37.83%, respectively. The combination of ascorbic acid and gallic acid demonstrated additive inhibition on the formation of AGEs after 2 weeks of incubation. In addition, synergistic inhibition on the formation of amyloid cross-β structure and protein carbonyl content in fructose-glycated BSA was observed. At the same concentration, the combination of ascorbic acid and gallic acid produced a significant additive effect on the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. Conclusion Combining natural compounds such as ascorbic acid and gallic acid seems to be a promising strategy to prevent the formation of AGEs.

Cite

CITATION STYLE

APA

Adisakwattana, S., Thilavech, T., Sompong, W., & Pasukamonset, P. (2017). Interaction between ascorbic acid and gallic acid in a model of fructose-mediated protein glycation and oxidation. Electronic Journal of Biotechnology, 27, 32–36. https://doi.org/10.1016/j.ejbt.2017.03.004

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free