Journal Articles

Quercetin Inhibits Advanced Glycation End Product Formation by Trapping Methylglyoxal and Glyoxal

November 20, 2014

Quercetin Inhibits Advanced Glycation End Product Formation by Trapping Methylglyoxal and Glyoxal. J Agric Food Chem. 2014 Nov 20, Li X, Zheng T, Sang S, Lv L.

NC A&T University

Abstract

Methylglyoxal (MGO) and glyoxal (GO) are not only endogenous metabolites, but also exist in exogenous resources, such as food, beverages, urban atmosphere, and cigarette smoke. They have been identified as reactive dicarbonyl precursors of advanced glycation end products (AGEs) which have been associated with diabetes-related long-term complications. In this study, quercetin, a natural flavonol found in fruits, vegetables, leaves, and grains, could effectively inhibit the formation of AGEs in a dose-dependent manner via trapping reactive dicarbonyl compounds. More than 50.5% of GO and 80.1% of MGO were trapped at the same time by quercetin within 1 h under physiological conditions. Quercetin and MGO (or GO) were combined at different ratios and the products generated from this reaction were analyzed with LC/MS. Both mono-MGO and di-MGO adducts ofquercetin were detected in this assay using LC/MS, but only tiny amount of mono-GO adducts of quercetin were found. Additionally, di-MGO adducts were observed as the dominated product with prolonging incubation time. We also revealed that in the bovine serum albumin (BSA)-MGO/GO system, quercetin traps MGO and GO directly then significantly inhibit the formation of AGEs.

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