糖基化
化学
沙棘
DPPH
氧化应激
阿布茨
抗氧化剂
生物化学
食品科学
受体
作者
Hyun Hee L. Lee,Chang Jun Lee,Sang Yoon Choi,Yoonsook Kim,Jinyoung Hur
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-03-01
卷期号:373: 131364-131364
被引量:11
标识
DOI:10.1016/j.foodchem.2021.131364
摘要
This study shows the inhibitory effect of sea buckthorn (Hippophae rhamnoides L.) extracts, sea buckthorn leaf (HRL) and berry (HRB), on the formation of advanced glycation endproducts (AGEs), closely linked to diverse disease. In vitro assay revealed the superior inhibitory effect of HRL on the AGEs formation and AGEs-induced collagen crosslinking compared with that of HRB. Ultra-performance liquid chromatography-mass spectrometry results revealed that HRL displays a higher inhibition efficiency on the AGEs formation at 30 AGEs binding sites in bovine serum albumin than HRB. The high concentration of 3-sophoroside-7-rhamnoside in HRL compared with that in HRB may result in the strong inhibitory effect of HRL compared with that of HRB. HRL also exhibited significantly higher ABTS and DPPH radical scavenging activities than HRB. Overall, this study demonstrated that HRL has excellent potential as a dietary agent for controlling various diseases mediated by AGEs and oxidative stress.
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