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Cereal bran extracts inhibit the formation of advanced glycation endproducts in a bovine serum albumin/glucose model
Author(s) -
Chen Gengjun,
Madl Ronald L.,
Smith J. Scott
Publication year - 2018
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1002/cche.10070
Subject(s) - chemistry , triticale , bran , food science , bovine serum albumin , glycation , chlorogenic acid , biochemistry , rutin , antioxidant , botany , organic chemistry , raw material , receptor , biology
Background and objectives The adverse health effects of advanced glycation endproducts (AGEs) is of current interest; some previous research indicates that consuming these compounds may contribute to chronic diseases such as diabetes and heart disease. The objective of this study was to determine whether cereal bran extract from wheat (Jagger, JA), triticale (Spring Triticale, ST, and Thundercale, TH), and Rye (RY) can inhibit the formation of AGE in a bovine serum albumin/glucose (BSA/GLU) model. Findings N ε ‐carboxymethyllysine (CML) levels showed ST extract inhibited AGE formation, but TH, RY, and JA extracts did not affect AGE formation in the BSA/GLU system. Subsequent HPLC analysis of ST extract revealed four major phenolic acids: vanillic (VA), chlorogenic (CHA), gentisic (GEA), and ferulic (FA). The results also showed antioxidant and antiglycation properties of these phenolic acids. Conclusions GEA and CHA in ST extract were effective free radical scavengers and acted against dicarbonyl compounds. Significance and novelty ST bran extract may be considered as a natural source of inhibitors of in vitro formation of AGEs.