Explorative investigation on the anti-glycative activity of rapeseed by-product extract

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

Research output: Contribution to conferencePoster

Abstract

Formation of Advanced Glycation End-products (AGEs) in biological systems are increased during hyperglycaemia due to higher the levels of circulating glucose, as well as carbonyl reactive species (1). AGEs are causative factor of common chronic diseases (2,3). Since synthetic AGE-inhibitors exerts unwanted side effects and polyphenols act a potent antiglycative agents, vegetables (fruits, seeds and related by-products) are good candidates for searching natural inhibitors (4). The aim of this research is to explore the suitability of a polyphenol-rich rapeseed cake extract (RCE) in the decrease the AGEs formation in an in vitro model. Total Phenolic Content, anti-oxidant, anti-glycative activity, specific inhibition of AGEs (pentosidine and argypyrimidine), and methylglyoxal trapping capacity of the rapeseed cake extract 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 confirms 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) reduced significantly the formation of free fluorescent AGEs and pentosidine up to 27.60%. The anti-glycative activity of the extract is likely due to the high concentration of sinapinic acid in its metabolic profile, and the mechanism of action is mediated by methylglyoxal trapping. Results pointed out the promising high potential in using Rapeseed Cake extract as a food supplement to ameliorate the formation of AGEs. Then, rapeseed cake extract should be consider a suitable candidate for the prevention of glycation-associated complications of age-related pathologies.
Original languageEnglish
Pages61
Number of pages1
Publication statusPublished - 13 Sep 2018
Event13th International​ Symposium on the Maillard Reaction - La Plaza Sherbrook, Montreal, Canada
Duration: 10 Sep 201813 Sep 2018
Conference number: 13
https://varoujanyaylayan.wixsite.com/ismr13

Conference

Conference13th International​ Symposium on the Maillard Reaction
Abbreviated titleISMR 13
CountryCanada
CityMontreal
Period10/09/1813/09/18
Internet address

Fingerprint

rapeseed cake
rapeseed
extracts
pentosidine
polyphenols
trapping
glycation
metabolomics
hyperglycemia
advanced glycation end products
chronic diseases
oxidants
phenols
byproducts
organic acids and salts
dietary supplements
mechanism of action
vegetables
adverse effects
carbohydrates

Cite this

Navarro, M., de Falco, B., Morales, F. J., Daliani, D., & Fiore, A. (2018). Explorative investigation on the anti-glycative activity of rapeseed by-product extract. 61. Poster session presented at 13th International​ Symposium on the Maillard Reaction, Montreal, Canada.
Navarro, Marta ; de Falco, Bruna ; Morales, Francisco J. ; Daliani, Despina ; Fiore, Alberto. / Explorative investigation on the anti-glycative activity of rapeseed by-product extract. Poster session presented at 13th International​ Symposium on the Maillard Reaction, Montreal, Canada.1 p.
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Navarro, M, de Falco, B, Morales, FJ, Daliani, D & Fiore, A 2018, 'Explorative investigation on the anti-glycative activity of rapeseed by-product extract' 13th International​ Symposium on the Maillard Reaction, Montreal, Canada, 10/09/18 - 13/09/18, pp. 61.

Explorative investigation on the anti-glycative activity of rapeseed by-product extract. / Navarro, Marta; de Falco, Bruna; Morales, Francisco J.; Daliani, Despina; Fiore, Alberto.

2018. 61 Poster session presented at 13th International​ Symposium on the Maillard Reaction, Montreal, Canada.

Research output: Contribution to conferencePoster

TY - CONF

T1 - Explorative investigation on the anti-glycative activity of rapeseed by-product extract

AU - Navarro, Marta

AU - de Falco, Bruna

AU - Morales, Francisco J.

AU - Daliani, Despina

AU - Fiore, Alberto

PY - 2018/9/13

Y1 - 2018/9/13

N2 - Formation of Advanced Glycation End-products (AGEs) in biological systems are increased during hyperglycaemia due to higher the levels of circulating glucose, as well as carbonyl reactive species (1). AGEs are causative factor of common chronic diseases (2,3). Since synthetic AGE-inhibitors exerts unwanted side effects and polyphenols act a potent antiglycative agents, vegetables (fruits, seeds and related by-products) are good candidates for searching natural inhibitors (4). The aim of this research is to explore the suitability of a polyphenol-rich rapeseed cake extract (RCE) in the decrease the AGEs formation in an in vitro model. Total Phenolic Content, anti-oxidant, anti-glycative activity, specific inhibition of AGEs (pentosidine and argypyrimidine), and methylglyoxal trapping capacity of the rapeseed cake extract 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 confirms 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) reduced significantly the formation of free fluorescent AGEs and pentosidine up to 27.60%. The anti-glycative activity of the extract is likely due to the high concentration of sinapinic acid in its metabolic profile, and the mechanism of action is mediated by methylglyoxal trapping. Results pointed out the promising high potential in using Rapeseed Cake extract as a food supplement to ameliorate the formation of AGEs. Then, rapeseed cake extract should be consider a suitable 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 the levels of circulating glucose, as well as carbonyl reactive species (1). AGEs are causative factor of common chronic diseases (2,3). Since synthetic AGE-inhibitors exerts unwanted side effects and polyphenols act a potent antiglycative agents, vegetables (fruits, seeds and related by-products) are good candidates for searching natural inhibitors (4). The aim of this research is to explore the suitability of a polyphenol-rich rapeseed cake extract (RCE) in the decrease the AGEs formation in an in vitro model. Total Phenolic Content, anti-oxidant, anti-glycative activity, specific inhibition of AGEs (pentosidine and argypyrimidine), and methylglyoxal trapping capacity of the rapeseed cake extract 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 confirms 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) reduced significantly the formation of free fluorescent AGEs and pentosidine up to 27.60%. The anti-glycative activity of the extract is likely due to the high concentration of sinapinic acid in its metabolic profile, and the mechanism of action is mediated by methylglyoxal trapping. Results pointed out the promising high potential in using Rapeseed Cake extract as a food supplement to ameliorate the formation of AGEs. Then, rapeseed cake extract should be consider a suitable candidate for the prevention of glycation-associated complications of age-related pathologies.

M3 - Poster

SP - 61

ER -

Navarro M, de Falco B, Morales FJ, Daliani D, Fiore A. Explorative investigation on the anti-glycative activity of rapeseed by-product extract. 2018. Poster session presented at 13th International​ Symposium on the Maillard Reaction, Montreal, Canada.