Premium
Quercertin as a Possible Inhibitor of Glycation in Diabetes
Author(s) -
Maynard Danille,
DeBauche Callie,
Wing Barbara
Publication year - 2012
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.26.1_supplement.759.10
Subject(s) - glycation , quercetin , chemistry , albumin , in vitro , glycoprotein , diabetes mellitus , absorption (acoustics) , biochemistry , pharmacology , endocrinology , medicine , antioxidant , physics , receptor , acoustics
Previous work has indicated Quercertin inhibits the glycation of proteins in an in vitro system designed to closely simulate interactions between proteins and sugars in diabetic patients. The addition of sugars to proteins and other biological molecules is a major contributor to the development of the complications of diabetes This experiment compared the effects of the addition of concentrations of 150 μg/ml, 200 μg/ml, and 3000 μg/ml of Quercetin to mixtures of 400μg/ml of albumin and 0.5M glucose Testing was done using spectrophotometry to measure glycoproteins at 530 nm. The hypothesis is that there would be lower absorption levels of the solutions containing Quercetin than those of the albumin/glucose solution. Our results show that high levels of Quercetin, such as the 300 μg/ml concentration does not show inhibition; while the 150 μg/ml, and 200 μg/ml concentrations are variable; indicating that under certain conditions the Quercetin may have some inhibition properties, but the inconsistencie suggest the need for further investigation. This Project is supported by the Smith Glynn Callaway Medical Foundation.