Aged garlic extract and S-allyl cysteine prevent formation of advanced glycation end-products
Ahmad MS, Pischetsrieder M, Ahmed N (2007)
Publication Type: Journal article
Publication year: 2007
Journal
Publisher: Elsevier
Book Volume: 561
Pages Range: 32-38
Journal Issue: 1-3
DOI: 10.1016/j.ejphar.2007.01.041
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.
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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.
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