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Electronic Journal of Biotechnology
Universidad Católica de Valparaíso
ISSN: 0717-3458
Vol. 27, No. 1, 2017, pp. 32-36
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Bioline Code: ej17031
Full paper language: English
Document type: Research Article
Document available free of charge
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Electronic Journal of Biotechnology, Vol. 27, No. 1, 2017, pp. 32-36
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Interaction between ascorbic acid and gallic acid in a model of fructose-mediated protein glycation and oxidation
Adisakwattana, Sirichai; Thilavech, Thavaree; Sompong, Weerachat & Pasukamonset, Porntip
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.
Keywords
Combination effects; Gallic acid; Ascorbic acid; Fructose; Oxidation; Advanced glycation end products
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