Inhibitory effects of microalgal extracts on the formation of advanced glycation endproducts (AGEs)
The antiglycative activities of 20 microalgae at different growth phases were evaluated for the first time. In a bovine serum albumin (BSA)-glucose system, ethyl acetate fractions of green microalgae Chlorella and diatom Nitzschia laevis exhibited the highest inhibitory effects against the formation...
Gespeichert in:
| Veröffentlicht in: | Food chemistry 2010-05, Vol.120 (1), p.261-267 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 267 |
|---|---|
| container_issue | 1 |
| container_start_page | 261 |
| container_title | Food chemistry |
| container_volume | 120 |
| creator | Sun, Zheng Peng, Xiaofang Liu, Jin Fan, King-Wai Wang, Mingfu Chen, Feng |
| description | The antiglycative activities of 20 microalgae at different growth phases were evaluated for the first time. In a bovine serum albumin (BSA)-glucose system, ethyl acetate fractions of green microalgae
Chlorella and diatom
Nitzschia laevis exhibited the highest inhibitory effects against the formation of total advanced glycation endproducts (AGEs) (inhibition rates: 81.76–88.02% and 91.68%) at the concentration of 500
ppm. Such abilities were higher than the effect of 1
mM aminoguanidine (AG) solution (inhibition rate: 80.51%), a commonly used inhibitor of glycation process. In addition to total AGEs, these fractions were also found to be effective in the blockage of the formation of two specific AGEs, pentosidine and
N
ε
-Carboxymethyllysine (CML). Different from many other plant species, AGE inhibitory abilities of selected microalgae were not due to the presence of phenolic compounds. HPLC and gas chromatography (GC) analysis revealed that carotenoids in
Chlorella and unsaturated fatty acids, mainly of linoleic acid, arachidonic acid and eicosapentaenoic acid in
Nitzschia laevis contributed to their strong antiglycative capacities. |
| doi_str_mv | 10.1016/j.foodchem.2009.10.018 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_21172409</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0308814609011960</els_id><sourcerecordid>21172409</sourcerecordid><originalsourceid>FETCH-LOGICAL-c397t-e90aaf861b69495df44e201f2537500977fadafd792ffa054b0a3d0a0f6381383</originalsourceid><addsrcrecordid>eNqFkUFv1DAQha0KpC6lf6HkAqKHLGM7iZMbVVVKpUocoGdr1h7vepXExc5W3X-PQ0qvnCw_feM375mxCw5rDrz5sl-7EKzZ0bAWAF0W18DbE7birZKlAiXesBVIaMuWV80pe5fSHgBEhlbM3I07v_FTiMeCnCMzpSK4YvAmBuy32Bf0PEX8K4_FtKPChTjg5PMtc2ifcDRki21_NItKo32MwR7mkc9Xtzfp8j1767BPdP5ynrGHbze_rr-X9z9u766v7ksjOzWV1AGiaxu-abqqq62rKspLOlFLVedgSjm06KzqhHMIdbUBlBYQXCNbLlt5xj4t72b_3wdKkx58MtT3OFI4JC04V6KCLoPNAuaQKUVy-jH6AeNRc9Bzp3qv_3Wq505nPdeVBz--OGAy2LuYw_v0Oi2ErBvRzgYfFs5h0LiNmXn4mbNI4Io3VSUz8XUhKBfy5CnqZDzNVfqYP0Hb4P-3zB_x-poc</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>21172409</pqid></control><display><type>article</type><title>Inhibitory effects of microalgal extracts on the formation of advanced glycation endproducts (AGEs)</title><source>Elsevier ScienceDirect Journals</source><creator>Sun, Zheng ; Peng, Xiaofang ; Liu, Jin ; Fan, King-Wai ; Wang, Mingfu ; Chen, Feng</creator><creatorcontrib>Sun, Zheng ; Peng, Xiaofang ; Liu, Jin ; Fan, King-Wai ; Wang, Mingfu ; Chen, Feng</creatorcontrib><description>The antiglycative activities of 20 microalgae at different growth phases were evaluated for the first time. In a bovine serum albumin (BSA)-glucose system, ethyl acetate fractions of green microalgae
Chlorella and diatom
Nitzschia laevis exhibited the highest inhibitory effects against the formation of total advanced glycation endproducts (AGEs) (inhibition rates: 81.76–88.02% and 91.68%) at the concentration of 500
ppm. Such abilities were higher than the effect of 1
mM aminoguanidine (AG) solution (inhibition rate: 80.51%), a commonly used inhibitor of glycation process. In addition to total AGEs, these fractions were also found to be effective in the blockage of the formation of two specific AGEs, pentosidine and
N
ε
-Carboxymethyllysine (CML). Different from many other plant species, AGE inhibitory abilities of selected microalgae were not due to the presence of phenolic compounds. HPLC and gas chromatography (GC) analysis revealed that carotenoids in
Chlorella and unsaturated fatty acids, mainly of linoleic acid, arachidonic acid and eicosapentaenoic acid in
Nitzschia laevis contributed to their strong antiglycative capacities.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2009.10.018</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>advanced glycation endproducts ; AGEs ; antiglycative activity ; Bacillariophyceae ; Biological and medical sciences ; carotenoids ; Chlorella ; diabetes ; Diabetic complications ; fatty acid composition ; Food industries ; Fundamental and applied biological sciences. Psychology ; glycation ; in vitro studies ; inhibitors ; Lutein ; Maillard reaction ; Microalgae ; microalgae extracts ; Nitzschia ; Nitzschia laevis ; plant extracts ; protective effect ; reaction inhibition ; Unsaturated fatty acids</subject><ispartof>Food chemistry, 2010-05, Vol.120 (1), p.261-267</ispartof><rights>2009 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c397t-e90aaf861b69495df44e201f2537500977fadafd792ffa054b0a3d0a0f6381383</citedby><cites>FETCH-LOGICAL-c397t-e90aaf861b69495df44e201f2537500977fadafd792ffa054b0a3d0a0f6381383</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2009.10.018$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,777,781,3537,27905,27906,45976</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22356289$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Sun, Zheng</creatorcontrib><creatorcontrib>Peng, Xiaofang</creatorcontrib><creatorcontrib>Liu, Jin</creatorcontrib><creatorcontrib>Fan, King-Wai</creatorcontrib><creatorcontrib>Wang, Mingfu</creatorcontrib><creatorcontrib>Chen, Feng</creatorcontrib><title>Inhibitory effects of microalgal extracts on the formation of advanced glycation endproducts (AGEs)</title><title>Food chemistry</title><description>The antiglycative activities of 20 microalgae at different growth phases were evaluated for the first time. In a bovine serum albumin (BSA)-glucose system, ethyl acetate fractions of green microalgae
Chlorella and diatom
Nitzschia laevis exhibited the highest inhibitory effects against the formation of total advanced glycation endproducts (AGEs) (inhibition rates: 81.76–88.02% and 91.68%) at the concentration of 500
ppm. Such abilities were higher than the effect of 1
mM aminoguanidine (AG) solution (inhibition rate: 80.51%), a commonly used inhibitor of glycation process. In addition to total AGEs, these fractions were also found to be effective in the blockage of the formation of two specific AGEs, pentosidine and
N
ε
-Carboxymethyllysine (CML). Different from many other plant species, AGE inhibitory abilities of selected microalgae were not due to the presence of phenolic compounds. HPLC and gas chromatography (GC) analysis revealed that carotenoids in
Chlorella and unsaturated fatty acids, mainly of linoleic acid, arachidonic acid and eicosapentaenoic acid in
Nitzschia laevis contributed to their strong antiglycative capacities.</description><subject>advanced glycation endproducts</subject><subject>AGEs</subject><subject>antiglycative activity</subject><subject>Bacillariophyceae</subject><subject>Biological and medical sciences</subject><subject>carotenoids</subject><subject>Chlorella</subject><subject>diabetes</subject><subject>Diabetic complications</subject><subject>fatty acid composition</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>glycation</subject><subject>in vitro studies</subject><subject>inhibitors</subject><subject>Lutein</subject><subject>Maillard reaction</subject><subject>Microalgae</subject><subject>microalgae extracts</subject><subject>Nitzschia</subject><subject>Nitzschia laevis</subject><subject>plant extracts</subject><subject>protective effect</subject><subject>reaction inhibition</subject><subject>Unsaturated fatty acids</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><recordid>eNqFkUFv1DAQha0KpC6lf6HkAqKHLGM7iZMbVVVKpUocoGdr1h7vepXExc5W3X-PQ0qvnCw_feM375mxCw5rDrz5sl-7EKzZ0bAWAF0W18DbE7birZKlAiXesBVIaMuWV80pe5fSHgBEhlbM3I07v_FTiMeCnCMzpSK4YvAmBuy32Bf0PEX8K4_FtKPChTjg5PMtc2ifcDRki21_NItKo32MwR7mkc9Xtzfp8j1767BPdP5ynrGHbze_rr-X9z9u766v7ksjOzWV1AGiaxu-abqqq62rKspLOlFLVedgSjm06KzqhHMIdbUBlBYQXCNbLlt5xj4t72b_3wdKkx58MtT3OFI4JC04V6KCLoPNAuaQKUVy-jH6AeNRc9Bzp3qv_3Wq505nPdeVBz--OGAy2LuYw_v0Oi2ErBvRzgYfFs5h0LiNmXn4mbNI4Io3VSUz8XUhKBfy5CnqZDzNVfqYP0Hb4P-3zB_x-poc</recordid><startdate>20100501</startdate><enddate>20100501</enddate><creator>Sun, Zheng</creator><creator>Peng, Xiaofang</creator><creator>Liu, Jin</creator><creator>Fan, King-Wai</creator><creator>Wang, Mingfu</creator><creator>Chen, Feng</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>F1W</scope><scope>H95</scope><scope>L.G</scope><scope>M7N</scope></search><sort><creationdate>20100501</creationdate><title>Inhibitory effects of microalgal extracts on the formation of advanced glycation endproducts (AGEs)</title><author>Sun, Zheng ; Peng, Xiaofang ; Liu, Jin ; Fan, King-Wai ; Wang, Mingfu ; Chen, Feng</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c397t-e90aaf861b69495df44e201f2537500977fadafd792ffa054b0a3d0a0f6381383</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>advanced glycation endproducts</topic><topic>AGEs</topic><topic>antiglycative activity</topic><topic>Bacillariophyceae</topic><topic>Biological and medical sciences</topic><topic>carotenoids</topic><topic>Chlorella</topic><topic>diabetes</topic><topic>Diabetic complications</topic><topic>fatty acid composition</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>glycation</topic><topic>in vitro studies</topic><topic>inhibitors</topic><topic>Lutein</topic><topic>Maillard reaction</topic><topic>Microalgae</topic><topic>microalgae extracts</topic><topic>Nitzschia</topic><topic>Nitzschia laevis</topic><topic>plant extracts</topic><topic>protective effect</topic><topic>reaction inhibition</topic><topic>Unsaturated fatty acids</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sun, Zheng</creatorcontrib><creatorcontrib>Peng, Xiaofang</creatorcontrib><creatorcontrib>Liu, Jin</creatorcontrib><creatorcontrib>Fan, King-Wai</creatorcontrib><creatorcontrib>Wang, Mingfu</creatorcontrib><creatorcontrib>Chen, Feng</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sun, Zheng</au><au>Peng, Xiaofang</au><au>Liu, Jin</au><au>Fan, King-Wai</au><au>Wang, Mingfu</au><au>Chen, Feng</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Inhibitory effects of microalgal extracts on the formation of advanced glycation endproducts (AGEs)</atitle><jtitle>Food chemistry</jtitle><date>2010-05-01</date><risdate>2010</risdate><volume>120</volume><issue>1</issue><spage>261</spage><epage>267</epage><pages>261-267</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>The antiglycative activities of 20 microalgae at different growth phases were evaluated for the first time. In a bovine serum albumin (BSA)-glucose system, ethyl acetate fractions of green microalgae
Chlorella and diatom
Nitzschia laevis exhibited the highest inhibitory effects against the formation of total advanced glycation endproducts (AGEs) (inhibition rates: 81.76–88.02% and 91.68%) at the concentration of 500
ppm. Such abilities were higher than the effect of 1
mM aminoguanidine (AG) solution (inhibition rate: 80.51%), a commonly used inhibitor of glycation process. In addition to total AGEs, these fractions were also found to be effective in the blockage of the formation of two specific AGEs, pentosidine and
N
ε
-Carboxymethyllysine (CML). Different from many other plant species, AGE inhibitory abilities of selected microalgae were not due to the presence of phenolic compounds. HPLC and gas chromatography (GC) analysis revealed that carotenoids in
Chlorella and unsaturated fatty acids, mainly of linoleic acid, arachidonic acid and eicosapentaenoic acid in
Nitzschia laevis contributed to their strong antiglycative capacities.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2009.10.018</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0308-8146 |
| ispartof | Food chemistry, 2010-05, Vol.120 (1), p.261-267 |
| issn | 0308-8146 1873-7072 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_21172409 |
| source | Elsevier ScienceDirect Journals |
| subjects | advanced glycation endproducts AGEs antiglycative activity Bacillariophyceae Biological and medical sciences carotenoids Chlorella diabetes Diabetic complications fatty acid composition Food industries Fundamental and applied biological sciences. Psychology glycation in vitro studies inhibitors Lutein Maillard reaction Microalgae microalgae extracts Nitzschia Nitzschia laevis plant extracts protective effect reaction inhibition Unsaturated fatty acids |
| title | Inhibitory effects of microalgal extracts on the formation of advanced glycation endproducts (AGEs) |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-18T13%3A37%3A36IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Inhibitory%20effects%20of%20microalgal%20extracts%20on%20the%20formation%20of%20advanced%20glycation%20endproducts%20(AGEs)&rft.jtitle=Food%20chemistry&rft.au=Sun,%20Zheng&rft.date=2010-05-01&rft.volume=120&rft.issue=1&rft.spage=261&rft.epage=267&rft.pages=261-267&rft.issn=0308-8146&rft.eissn=1873-7072&rft.coden=FOCHDJ&rft_id=info:doi/10.1016/j.foodchem.2009.10.018&rft_dat=%3Cproquest_cross%3E21172409%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=21172409&rft_id=info:pmid/&rft_els_id=S0308814609011960&rfr_iscdi=true |