Abstract
Keywords
Flavonoids protein glycosylation antioxidants albumin insulin hemoglobin Biochanin A
Fulltext
The full text of this article is available on PDF
The Effect of some Flavonoids on in-vitro Non-enzymatic Glycosylation of Proteins
Introduction: Non-enzymatic glycosylation of proteins which is the major cause of diabetic complications, cardiovascular diseases retinopathy, nephropathy and neuropathy can effectively be inhibted by antioxidants.
Materials and Method: The antioxidant effects of several flavonoids, such as rutin, kaempferol, quercetin, apigenin, naringin, morin and biochanin A were studied on glycosylation of insulin, hemoglobin and albuminin In-vitro.
Optimal glucose concentration as well as incubation time were determined and inhibition percentage of the proteins were measured at three different concentrations (0.5,5 and 10 μg/ml) using spectrophotometric method.
Results: This study showed that biochanin A has potent antioxicant effects as it inhibits glycosylation of hemoglobin insulin and albumin by 100%, 60% and 100% respectively.Apigenin is also inhibits albumin glycosylation by 100%.
Conclusion: As potent antioxidant effects are induced by flavenoedes, preventive effects of some plants containing the flavonoids on diabetic complication is expected.
© 2004, Journal of Kermanshah University of Medical Sciences. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (CC BY-NC 4.0) (https://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.