Explorative investigation of the anti-glycative effect of a rapeseed by-product extract

Marta Navarro, Bruna de Falco, Francisco J. Morales, Despina Daliani, Alberto Fiore

Research output: Contribution to journalArticle

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Abstract

Formation of Advanced Glycation End-products (AGEs) in biological systems are increased during hyperglycaemia due to higher levels of circulating glucose, as well as carbonyl reactive species. AGEs are causative factors of common chronic diseases. Since synthetic AGE-inhibitors exert unwanted side effects and polyphenols act as potent antiglycative agents, vegetables (fruits, seeds and related by-products) are good candidates for searching natural inhibitors. The aim of this research is to explore the suitability of a polyphenol-rich rapeseed cake extract (RCext) to decrease the formation of AGEs in an in vitro model. Total Phenolic Content, antioxidant, anti-glycative activity, specific inhibition of AGEs (pentosidine and argypyrimidine), and methylglyoxal trapping capacity of the RCext were evaluated. The metabolomic profile of the extract was also analysed through GC-MS. Different phenols, amino acids, carbohydrates, organic acids and fatty acids are identified in the RCE by GC-MS. Results confirm the high concentration of polyphenols correlated with the antioxidant capacity and anti-glycative activity in a dose dependent manner. Rapeseed cake extract (3.7 mg mL−1) significantly reduced the formation of free fluorescent AGEs and pentosidine up to 34.85%. The anti-glycative activity of the extract is likely to be due to the high concentration of sinapinic acid in its metabolic profile, and the mechanism of action is mediated by methylglyoxal trapping. Results show a promising potential for using rapeseed cake extract as a food supplement to ameliorate the formation of AGEs. Rapeseed cake extract should therefore be considered a potential candidate for the prevention of glycation-associated complications of age-related pathologies
Original languageEnglish
Pages (from-to)5674-5681
Number of pages8
JournalFood & Function
Volume9
Issue number11
Early online date4 Oct 2018
DOIs
Publication statusPublished - 1 Nov 2018

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Advanced Glycosylation End Products
Byproducts
Polyphenols
Pyruvaldehyde
Antioxidants
Phenols
Organic acids
Vegetables
Pathology
Biological systems
Fruits
Seed
Fatty Acids
Carbohydrates
Amino Acids
Glucose

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Navarro, Marta ; de Falco, Bruna ; Morales, Francisco J. ; Daliani, Despina ; Fiore, Alberto. / Explorative investigation of the anti-glycative effect of a rapeseed by-product extract. In: Food & Function. 2018 ; Vol. 9, No. 11. pp. 5674-5681.
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Explorative investigation of the anti-glycative effect of a rapeseed by-product extract. / Navarro, Marta; de Falco, Bruna; Morales, Francisco J.; Daliani, Despina; Fiore, Alberto.

In: Food & Function, Vol. 9, No. 11, 01.11.2018, p. 5674-5681.

Research output: Contribution to journalArticle

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T1 - Explorative investigation of the anti-glycative effect of a rapeseed by-product extract

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AU - de Falco, Bruna

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AU - Fiore, Alberto

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AB - Formation of Advanced Glycation End-products (AGEs) in biological systems are increased during hyperglycaemia due to higher levels of circulating glucose, as well as carbonyl reactive species. AGEs are causative factors of common chronic diseases. Since synthetic AGE-inhibitors exert unwanted side effects and polyphenols act as potent antiglycative agents, vegetables (fruits, seeds and related by-products) are good candidates for searching natural inhibitors. The aim of this research is to explore the suitability of a polyphenol-rich rapeseed cake extract (RCext) to decrease the formation of AGEs in an in vitro model. Total Phenolic Content, antioxidant, anti-glycative activity, specific inhibition of AGEs (pentosidine and argypyrimidine), and methylglyoxal trapping capacity of the RCext were evaluated. The metabolomic profile of the extract was also analysed through GC-MS. Different phenols, amino acids, carbohydrates, organic acids and fatty acids are identified in the RCE by GC-MS. Results confirm the high concentration of polyphenols correlated with the antioxidant capacity and anti-glycative activity in a dose dependent manner. Rapeseed cake extract (3.7 mg mL−1) significantly reduced the formation of free fluorescent AGEs and pentosidine up to 34.85%. The anti-glycative activity of the extract is likely to be due to the high concentration of sinapinic acid in its metabolic profile, and the mechanism of action is mediated by methylglyoxal trapping. Results show a promising potential for using rapeseed cake extract as a food supplement to ameliorate the formation of AGEs. Rapeseed cake extract should therefore be considered a potential candidate for the prevention of glycation-associated complications of age-related pathologies

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