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.
    @conference{fa56af11c7864091bb0b96c3e87106d1,
    title = "Explorative investigation on the anti-glycative activity of rapeseed by-product extract",
    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.",
    author = "Marta Navarro and {de Falco}, Bruna and Morales, {Francisco J.} and Despina Daliani and Alberto Fiore",
    year = "2018",
    month = "9",
    day = "13",
    language = "English",
    pages = "61",
    note = "13th International​ Symposium on the Maillard Reaction, ISMR 13 ; Conference date: 10-09-2018 Through 13-09-2018",
    url = "https://varoujanyaylayan.wixsite.com/ismr13",

    }

    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.