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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
2013 Impact Factor: 3.259
2013 SCImago Journal Rankings: 1.559
 
DOIhttp://dx.doi.org/10.1016/j.foodchem.2009.10.018
 
ISI Accession Number IDWOS:000273931100037
 
ReferencesReferences in Scopus
 
DC FieldValue
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
2013 Impact Factor: 3.259
2013 SCImago Journal Rankings: 1.559
 
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
 
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Author Affiliations
  1. The University of Hong Kong