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

    1 Citation (Scopus)

    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

    Cite this

    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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    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",
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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

    AU - Navarro, Marta

    AU - de Falco, Bruna

    AU - Morales, Francisco J.

    AU - Daliani, Despina

    AU - Fiore, Alberto

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    N2 - 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

    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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