Journal article


Aged garlic extract and S-allyl cysteine prevent formation of advanced glycation end-products


Publication Details
Author(s): Ahmad MS, Pischetsrieder M, Ahmed N
Publisher: Elsevier
Publication year: 2007
Volume: 561
Journal issue: 1-3
Pages range: 32-38
ISSN: 0014-2999

Abstract

Hyperglycaemia causes increased protein glycation and the formation of advanced glycation endproducts which underlie the complications of diabetes and ageing. Glycation is accompanied by metal-catalysed oxidation of glucose and Amadori products to form free radicals capable of protein fragmentation. Aged garlic extract is a potent antioxidant with established lipid-lowering effects attributed largely to a key ingredient called S-allyl cysteine. This study investigated the ability of aged garlic extract and S-allyl cysteine to inhibit advanced glycation in vitro. Bovine serum albumin (BSA) was glycated in the presence of Cu2+ ions and different concentrations of aged garlic extract and protein fragmentation was examined by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). Lysozyme was glycated by glucose or methylglyoxal in the presence of different concentrations of aged garlic extract or S-allyl cysteine with subsequent analysis of glycationderived crosslinking using SDS-PAGE. Amadori-rich protein was prepared by dialysing lysozyme that had been glycated by ribose for 24 h. This ribated lysozyme was reincubated and the effects of aged garlic extract, S-allyl cysteine and pyridoxamine on glycation-induced crosslinking was monitored. Aged garlic extract inhibited metal-catalysed protein fragmentation. Both aged garlic extract and S-allyl cysteine inhibited formation of glucose and methylglyoxal derived advanced glycation endproducts and showed potent Amadorin activity when compared to pyridoxamine. S-allyl cysteine inhibited formation of carboxymethyllysine (CML), a non-crosslinked advanced glycation endproduct derived from oxidative processes. Further studies are required to assess whether aged garlic extract and S-allyl cysteine can protect against the harmful effects of glycation and free radicals in diabetes and ageing.



How to cite
APA: Ahmad, M.S., Pischetsrieder, M., & Ahmed, N. (2007). Aged garlic extract and S-allyl cysteine prevent formation of advanced glycation end-products. European Journal of Pharmacology, 561(1-3), 32-38. https://dx.doi.org/10.1016/j.ejphar.2007.01.041

MLA: Ahmad, Muhammad Saeed, Monika Pischetsrieder, and Nessar Ahmed. "Aged garlic extract and S-allyl cysteine prevent formation of advanced glycation end-products." European Journal of Pharmacology 561.1-3 (2007): 32-38.

BibTeX: Download


External Organisations
Share link
Last updated on 2017-09-20 at 03:58
PDF downloaded successfully