Caffeic and chlorogenic acids in Ilex paraguariensis extracts are the main inhibitors of AGE generation by methylglyoxal in model proteins |
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| Authors: | A Gugliucci Deborah H Markowicz Bastos John Schulze Marina F Ferreira Souza |
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| Institution: | aNutrition Department, School of Public Health, University of São Paulo, Avenue Dr Arnaldo, 715, 01246-904. São Paulo–SP, Brazil;bGlycation, Oxidation and Disease Laboratory, Division of Basic Medical Sciences, Touro University-California, Mare Island Building H-83, 1310, Johnson Lane, Vallejo, CA 94592, USA |
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| Abstract: | The present study concentrates on the evaluation of the anti-glycation effect of some bioactive substances present in yerba maté (Ilex paraguariensis): 5-caffeoylquinic acid, caffeic acid and a sapogenin (oleanolic acid). Bovine serum albumin and histones were incubated in the presence of methylglyoxal with or without the addition of 5-caffeoylquinic acid, caffeic acid and oleanolic acid. After the incubation period, advanced glycation end product (AGE) fluorescence spectra were performed and protein structural changes were evaluated by Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis. Chlorogenic acid, caffeic acid are the main substances responsible for the anti-glycation effect of maté tea. |
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| Keywords: | Phenolic acids Saponin Glycation Nutraceutical Ilex paraguariensis |
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