Article: Inhibitory effects of microalgal extracts on the formation of advanced glycation endproducts (AGEs)

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TitleInhibitory effects of microalgal extracts on the formation of advanced glycation endproducts (AGEs)
AuthorsSun, Z1
Peng, X1
Liu, J1
Fan, KW1
Wang, M1
Chen, F1
KeywordsAGEs
Diabetic complications
Lutein
Microalgae
Unsaturated fatty acids
Issue Date2010
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
CitationFood Chemistry, 2010, v. 120 n. 1, p. 261-267 [How to Cite?]
DOI: http://dx.doi.org/10.1016/j.foodchem.2009.10.018
AbstractThe antiglycative activities of 20 microalgae at different growth phases were evaluated for the first time. In a bovine serum albumin (BSA)-glucose system, ethyl acetate fractions of green microalgae Chlorella and diatom Nitzschia laevis exhibited the highest inhibitory effects against the formation of total advanced glycation endproducts (AGEs) (inhibition rates: 81.76-88.02% and 91.68%) at the concentration of 500 ppm. Such abilities were higher than the effect of 1 mM aminoguanidine (AG) solution (inhibition rate: 80.51%), a commonly used inhibitor of glycation process. In addition to total AGEs, these fractions were also found to be effective in the blockage of the formation of two specific AGEs, pentosidine and N ε-Carboxymethyllysine (CML). Different from many other plant species, AGE inhibitory abilities of selected microalgae were not due to the presence of phenolic compounds. HPLC and gas chromatography (GC) analysis revealed that carotenoids in Chlorella and unsaturated fatty acids, mainly of linoleic acid, arachidonic acid and eicosapentaenoic acid in Nitzschia laevis contributed to their strong antiglycative capacities. © 2009 Elsevier Ltd. All rights reserved.
ISSN0308-8146
2011 Impact Factor: 3.655
2011 SCImago Journal Rankings: 0.137
DOIhttp://dx.doi.org/10.1016/j.foodchem.2009.10.018
ISI Accession Number IDWOS:000273931100037
ReferencesReferences in Scopus
DC Field
Value
dc.contributor.authorSun, Z
dc.contributor.authorPeng, X
dc.contributor.authorLiu, J
dc.contributor.authorFan, KW
dc.contributor.authorWang, M
dc.contributor.authorChen, F
dc.date.accessioned2010-09-06T09:55:12Z
dc.date.available2010-09-06T09:55:12Z
dc.date.issued2010
dc.description.abstractThe antiglycative activities of 20 microalgae at different growth phases were evaluated for the first time. In a bovine serum albumin (BSA)-glucose system, ethyl acetate fractions of green microalgae Chlorella and diatom Nitzschia laevis exhibited the highest inhibitory effects against the formation of total advanced glycation endproducts (AGEs) (inhibition rates: 81.76-88.02% and 91.68%) at the concentration of 500 ppm. Such abilities were higher than the effect of 1 mM aminoguanidine (AG) solution (inhibition rate: 80.51%), a commonly used inhibitor of glycation process. In addition to total AGEs, these fractions were also found to be effective in the blockage of the formation of two specific AGEs, pentosidine and N ε-Carboxymethyllysine (CML). Different from many other plant species, AGE inhibitory abilities of selected microalgae were not due to the presence of phenolic compounds. HPLC and gas chromatography (GC) analysis revealed that carotenoids in Chlorella and unsaturated fatty acids, mainly of linoleic acid, arachidonic acid and eicosapentaenoic acid in Nitzschia laevis contributed to their strong antiglycative capacities. © 2009 Elsevier Ltd. All rights reserved.
dc.description.natureLink_to_subscribed_fulltext
dc.identifier.citationFood Chemistry, 2010, v. 120 n. 1, p. 261-267 [How to Cite?]
DOI: http://dx.doi.org/10.1016/j.foodchem.2009.10.018
dc.identifier.citeulike5948259
dc.identifier.doihttp://dx.doi.org/10.1016/j.foodchem.2009.10.018
dc.identifier.epage267
dc.identifier.hkuros169744
dc.identifier.isiWOS:000273931100037
dc.identifier.issn0308-8146
2011 Impact Factor: 3.655
2011 SCImago Journal Rankings: 0.137
dc.identifier.issue1
dc.identifier.openurl
dc.identifier.scopuseid_2-s2.0-71349084951
dc.identifier.spage261
dc.identifier.urihttp://hdl.handle.net/10722/89307
dc.identifier.volume120
dc.languageeng
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
dc.publisher.placeNetherlands
dc.relation.ispartofFood Chemistry
dc.relation.referencesReferences in Scopus
dc.subjectAGEs
dc.subjectDiabetic complications
dc.subjectLutein
dc.subjectMicroalgae
dc.subjectUnsaturated fatty acids
dc.titleInhibitory effects of microalgal extracts on the formation of advanced glycation endproducts (AGEs)
dc.typeArticle
Author Affiliations
  1. The University of Hong Kong