RESUMEN
Advanced glycation end products (AGEs), which are the final products of glycation, have a major role in diabetic complication and neurodegenerative disorders. The 3-ß-hydroxybutyrate (3BHB), a ketone body which is produced by the liver, can be detected in increased concentrations in individuals post fasting and prolonged exercises and in diabetic (type I) patients. In this study, the inhibitory effect of 3BHB on AGEs formation by glucose from the human serum albumin (HSA) was studied at physiological conditions after 35 days of incubation, using physical techniques such as circular dichroism and fluorescence spectroscopy, as well as differential scanning calorimetry (DSC). The fluorescence intensity measurements of glycated HSA by glucose (GHSA) in the presence of 3BHB indicate a decrease in AGEs formation. The DSC deconvolution profile results also confirm the protective role of 3BHB on incubated with glucose by preventing the enthalpy reduction of the HSA tail segment, compared with the deconvolution profile seen for incubated with glucose alone. The concentration of 3BHB used in this study is in accordance with the concentration detected in the body of individuals post fasting and prolonged exercises.
Asunto(s)
Complicaciones de la Diabetes/metabolismo , Glucosa/metabolismo , Productos Finales de Glicación Avanzada/metabolismo , Albúmina Sérica/efectos de los fármacos , Ácido 3-Hidroxibutírico/administración & dosificación , Rastreo Diferencial de Calorimetría , Dicroismo Circular , Complicaciones de la Diabetes/patología , Ejercicio Físico/fisiología , Productos Finales de Glicación Avanzada/antagonistas & inhibidores , Productos Finales de Glicación Avanzada/química , Glicosilación/efectos de los fármacos , Humanos , Albúmina Sérica/metabolismo , Espectrometría de Fluorescencia , TermodinámicaRESUMEN
Regular consumption of natural antioxidants reduces the risk of developing diseases. Aloin is one of the main active phenolic components of Aloe vera. The main disadvantage of aloin is its concentration limit of use that causes cell damage. One of the aims of this study was to investigate the antioxidant activity of aloin in the presence and absence of camel ß-casein ( ß-CN) and its peptide fractions. The mixture of aloin, ß-CN and peptides showed a very high antioxidant activity in a synergistic manner as compared to each component alone. The alpha ( α)-glucosidase inhibitory activity of aloin was also investigated in the presence and absence of ß-CN and its peptides. Aloin alone is a potent inhibitor of α-glucosidase. The α-glucosidase inhibitory activity of aloin is reduced in the presence of ß-CN or its peptides. The combination of aloin and ß-CN or its peptides makes a high antioxidant functional ingredient.