Effects of four bamboo derived flavonoids on advanced glycation end products formation in vitro
Manyu Lan, Haimei Li, Gabriel Tao, Jing Lin, Muwen Lu, Rian Yan, Junqing Huang
Abstract
Advanced glycation end products (AGEs) are formed irreversibly during endogenous protein glycation and Maillard reaction, and closely related to many diseases such as diabetes. In this study, inhibitory activities of four flavonoids obtained from bamboo leaf, including orientin, isoorientin, vitexin and isovitexin, were investigated on the formation of AGEs. Fluorescence spectrophotometry was used to determine the contents of fluorescence AGEs and protein oxidation products in the system. The residual amount of dicarbonyl compounds were determined by a high-performance liquid chromatography. The results showed that the four bamboo-leaf-flavonoids (BLFs) significantly depress the formation of fluorescence AGEs and protein oxidation products. We demonstrated that the main inhibition mechanisms of BLFs include inhibiting proteins oxidation, decreasing AGEs precursors concentration and blocking the combination between dicarbonyl compounds and proteins. In conclusion, extraction of bamboo leaf may be a promising dietary supplement to reduce AGEs in human body.