File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Inhibitory effect of mung bean extract and its constituents vitexin and isovitexin on the formation of advanced glycation endproducts

TitleInhibitory effect of mung bean extract and its constituents vitexin and isovitexin on the formation of advanced glycation endproducts
Authors
KeywordsAGEs
Anti-glycation
Diabetic complications
Isovitexin
Mung bean
Vitexin
Issue Date2008
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation
Food Chemistry, 2008, v. 106 n. 2, p. 475-481 How to Cite?
AbstractThe anti-glycation activity of four kinds of beans including mung bean, black bean, soybean and cowpea were evaluated. Aqueous alcohol extract of mung bean exhibited the strongest inhibitory activity against the formation of fluorescent advanced glycation endproducts (AGEs) in a bovine serum albumin (BSA)-glucose model, and the inhibitory activities of extracts of the four beans were found to be highly correlated with their total phenolic contents (R2 = 0.95). Subsequent HPLC analysis of mung bean extract revealed two major phenolics which were purified and identified as vitexin and isovitexin by spectral methods. In the anti-glycation assays, both vitexin and isovitexin showed significant inhibitory activities against the formation of AGEs induced by glucose or methylglyoxal with efficacies of over 85% at 100 μM. In another assay, vitexin and isovitexin failed to directly trap reactive carbonyl species, such as methylglyoxal, suggesting that their anti-glycation activities may mainly be due to their free radical scavenging capacity. © 2007 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/89249
ISSN
2015 Impact Factor: 4.052
2015 SCImago Journal Rankings: 1.620
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorPeng, Xen_HK
dc.contributor.authorZheng, Zen_HK
dc.contributor.authorCheng, KWen_HK
dc.contributor.authorShan, Fen_HK
dc.contributor.authorRen, GXen_HK
dc.contributor.authorChen, Fen_HK
dc.contributor.authorWang, Men_HK
dc.date.accessioned2010-09-06T09:54:27Z-
dc.date.available2010-09-06T09:54:27Z-
dc.date.issued2008en_HK
dc.identifier.citationFood Chemistry, 2008, v. 106 n. 2, p. 475-481en_HK
dc.identifier.issn0308-8146en_HK
dc.identifier.urihttp://hdl.handle.net/10722/89249-
dc.description.abstractThe anti-glycation activity of four kinds of beans including mung bean, black bean, soybean and cowpea were evaluated. Aqueous alcohol extract of mung bean exhibited the strongest inhibitory activity against the formation of fluorescent advanced glycation endproducts (AGEs) in a bovine serum albumin (BSA)-glucose model, and the inhibitory activities of extracts of the four beans were found to be highly correlated with their total phenolic contents (R2 = 0.95). Subsequent HPLC analysis of mung bean extract revealed two major phenolics which were purified and identified as vitexin and isovitexin by spectral methods. In the anti-glycation assays, both vitexin and isovitexin showed significant inhibitory activities against the formation of AGEs induced by glucose or methylglyoxal with efficacies of over 85% at 100 μM. In another assay, vitexin and isovitexin failed to directly trap reactive carbonyl species, such as methylglyoxal, suggesting that their anti-glycation activities may mainly be due to their free radical scavenging capacity. © 2007 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchemen_HK
dc.relation.ispartofFood Chemistryen_HK
dc.rightsFood Chemistry. Copyright © Elsevier BV.en_HK
dc.subjectAGEsen_HK
dc.subjectAnti-glycationen_HK
dc.subjectDiabetic complicationsen_HK
dc.subjectIsovitexinen_HK
dc.subjectMung beanen_HK
dc.subjectVitexinen_HK
dc.titleInhibitory effect of mung bean extract and its constituents vitexin and isovitexin on the formation of advanced glycation endproductsen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0308-8146&volume=106&issue=2&spage=475&epage=481&date=2008&atitle=Inhibitory+effect+of+mung+bean+extract+and+its+constituents+vitexin+and+isovitexin+on+the+formation+of+advanced+glycation+endproducts++en_HK
dc.identifier.emailChen, F: sfchen@hku.hken_HK
dc.identifier.emailWang, M: mfwang@hku.hken_HK
dc.identifier.authorityChen, F=rp00672en_HK
dc.identifier.authorityWang, M=rp00800en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.foodchem.2007.06.016en_HK
dc.identifier.scopuseid_2-s2.0-34548218221en_HK
dc.identifier.hkuros142341en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-34548218221&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume106en_HK
dc.identifier.issue2en_HK
dc.identifier.spage475en_HK
dc.identifier.epage481en_HK
dc.identifier.isiWOS:000250038400006-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridPeng, X=23995738500en_HK
dc.identifier.scopusauthoridZheng, Z=8451746600en_HK
dc.identifier.scopusauthoridCheng, KW=12141247000en_HK
dc.identifier.scopusauthoridShan, F=36864171700en_HK
dc.identifier.scopusauthoridRen, GX=7103325357en_HK
dc.identifier.scopusauthoridChen, F=7404907980en_HK
dc.identifier.scopusauthoridWang, M=7406691844en_HK

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats