Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Science and Technology of Lingnan Specialty Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Science and Technology of Lingnan Specialty Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Int J Biol Macromol. 2023 May 15;237:124161. doi: 10.1016/j.ijbiomac.2023.124161. Epub 2023 Mar 24.
Penta-O-galloyl-β-d-glucose (PGG) was prepared from tannic acid methanolysis products based on HSCCC, and its protective effects and mechanism on the glucose-induced glycation were investigated for the first time. PGG was confirmed to exhibit strong anti-AGEs effects in bovine serum albumin (BSA)-glucose (Glu) and BSA-methylglyoxal (MGO) glycation systems. It was showed that PGG could inhibit the AGEs formation by blocking glycated intermediates (fructosamine and α-dicarbonyl compounds), eliminating radicals, and chelating metal-ions. In-depth mechanism analysis proved that PGG could prevent BSA from glycation by hindering the accumulation of amyloid fibrils, stabilizing the BSA secondary structures, and binding the partial glycation sites. Furthermore, PGG exhibited a prominent trapping capacities on the reactive intermediate MGO by generating PGG-mono-MGO adduct. This research indicated that PGG could be an effective agent to block Glu/MGO-triggered glycation and offered new insights into PGG as a functional ingredient in food materials for preventing diabetic syndrome.
五倍子酰基葡萄糖（PGG）是基于高效逆流色谱（HSCCC）从单宁酸甲醇解产物中制备的，首次研究了其对葡萄糖诱导的糖基化的保护作用及其机制。PGG 被证实具有很强的抗 AGEs 作用，可抑制牛血清白蛋白（BSA）-葡萄糖（Glu）和 BSA-甲基乙二醛（MGO）糖化体系中的 AGEs 形成。结果表明，PGG 可以通过阻断糖化中间体（果糖胺和α-二羰基化合物）、清除自由基和螯合金属离子来抑制 AGEs 的形成。深入的机制分析证明，PGG 可以通过阻碍淀粉样纤维的积累、稳定 BSA 的二级结构和结合部分糖化位点来防止 BSA 糖化。此外，PGG 通过生成 PGG-单-MGO 加合物对反应中间体 MGO 表现出明显的捕获能力。该研究表明，PGG 可能是一种有效的阻止 Glu/MGO 触发糖基化的试剂，并为 PGG 作为预防糖尿病综合征的功能性食品成分提供了新的见解。
