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Inhibition of Protein Glycation by Skins and Seeds of the Muscadine Grape
Author(s) -
Farrar Johnetta L.,
Hartle Diane K.,
Hargrove James L.,
Greenspan Phillip
Publication year - 2006
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.20.5.a1022-a
Subject(s) - chemistry , glycation , grape seed extract , polyphenol , food science , gallic acid , catechin , advanced glycation end product , methylglyoxal , hesperidin , fructose , antioxidant , biochemistry , medicine , alternative medicine , receptor , enzyme , pathology
The formation of advanced glycation end (AGE) products, mediated in part by oxidative processes, has been linked to the pathogenesis of diabetic complications. In this study, the effect of the seed and skin extracts of the muscadine grape on AGE product formation was examined. Seeds and skins were extracted (10% w/v) with 50% ethanol and incubated at 37°C with a solution containing 250 mM fructose and 10 mg/ml albumin in 200 mM potassium phosphate buffer, pH 7.4. After 4 days, fluorescence was measured at the wavelength pair of 370 and 440 nm as an index of the formation of AGE products. Both seed and skin extracts were found to be efficacious inhibitors of AGE product formation. A 1:300 dilution of the seed extract decreased fluorescence by approximately 90% while muscadine grape skin extract produced a 75 % lowering. This difference correlates with the greater antioxidant activity found in muscadine seeds in comparison to skins. The three major polyphenols in the seeds, gallic acid, catechin and epicatechin all decreased the AGE product related fluorescence by 85% at a concentration of 100 uM. These results suggest that consumption of the muscadine grape may provide beneficial, protective effects against the development of diabetic complications.