The Effect of some Flavonoids on in-vitro Non-enzymatic Glycosylation of Proteins

AUTHORS

S Asgary 1 , * , Gh Naderi 1 , M Gharipoor 1

AUTHORS INFORMATION

1 Iran

How to Cite: Asgary S, Naderi G, Gharipoor M. The Effect of some Flavonoids on in-vitro Non-enzymatic Glycosylation of Proteins , J Kermanshah Univ Med Sci. 2004 ; 8(1):e81306.

ARTICLE INFORMATION

Journal of Kermanshah University of Medical Sciences: 8 (1); e81306
Published Online: June 19, 2004
Article Type: Research Article
Received: January 05, 2004
Accepted: May 10, 2004

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Abstract

Introduction: Non-enzymatic glycosylation of proteins which is the major cause of diabetic complications, cardiovascular diseases retinopathy, nephropathy and neuropathy can effectively be inhibted by antioxidants.

Materials and Method: The antioxidant effects of several flavonoids, such as rutin, kaempferol, quercetin, apigenin, naringin, morin and biochanin A were studied  on glycosylation of insulin, hemoglobin and albuminin In-vitro.

Optimal glucose concentration as well as incubation time were determined and inhibition percentage of the proteins were measured at three different concentrations (0.5,5 and 10 μg/ml) using spectrophotometric method.

Results: This study showed that biochanin A has potent antioxicant effects as it inhibits glycosylation of hemoglobin insulin and albumin by 100%, 60% and 100% respectively.Apigenin is also inhibits albumin glycosylation by 100%.

Conclusion: As potent antioxidant effects are induced by flavenoedes, preventive effects of some plants containing the flavonoids on diabetic complication is expected.

Keywords

Flavonoids protein glycosylation antioxidants albumin insulin hemoglobin Biochanin A

© 2004, Journal of Kermanshah University of Medical Sciences. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.

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