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Capsicum Oleoresin Inhibits Advanced Glycation End-Product Formation
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| Author:
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NANCY SELVA MARY, KEERTHIGA NAGARAJAN, DR. ANITHA ROY, DR. LAKSHMI THANGAVELU
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| Abstract:
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Background and Aim: Advanced glycation end-products (AGEs) are the final products of the nonenzymatic reaction between reducing sugars and amino groups. AGEs accumulation in vivo is considered to play a major role in the pathogenic process of diabetes and its complications. The current study was therefore carried out to evaluate the effect of Capsicum extract on AGEs.
Materials and Methods: AGE reaction solution was made by combining 10 mg/mL bovine serum albumin in 50mM sodium phosphate buffer (pH 7.4) and 0.02% sodium benzoate into 0.2M fructose and 0.2M glucose. The reaction mixture (2.75mL) was treated with Capsicum extract (10, 20, 40, 60, 80, 100, 120, 140 µg/mL in methanol). Amino guanidine (AG) was used as positive control. After incubating at 37°C for 7 days, the fluorescence intensity of the reaction was determined at excitation and emission wavelengths of 350 nm and 450 nm, respectively, using a multi-mode reader.The percentage activity was calculated with respect to solvent control.
Results: In the present study, 7 days of exposure to Capsicum showed a maximum inhibition of 81.26% at 140 µg/mL and AG exhibited 90% of inhibition. The IC50 of Capsicum for AGE inhibition was found to be 71.40 µg/mL and for AG, 72.66 µg/mL.
Conclusion: Capsicum extract showed a dose dependent inhibitory effect on protein glycation, which is one of the molecular basis of diabetic complications in hyperglycaemic state. Hence, it may be used for the management of diabetic complications.
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| Keyword:
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Amino-guanidine, Advanced glycation end product, Capsicum, Diabetes mellitus.
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| EOI:
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| DOI:
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https://doi.org/10.31838/ijpr/2020.SP1.415
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| Download:
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