薬理と治療

Abstract

Objectives The process of binding between a reducing sugar and protein is called glycation, and advanced glycation end products（AGEs）lead to the development of various diseases. As glycation occurs through an oxidation reaction, antioxidant-containing foods supposedly exert antiglycation effects. Hence, this study aims to investigate the antiglycation effect of Liquid of Fermented Plant Extract SW, a mix of fermented fruit and vegetables containing antioxidants. Methods We assessed the inhibition of the glyceraldehyde-AGEs production as antiglycation. We prepared aminoguanidine solution（0, 0.4, 2, and 10 mM）, Liquid of Fermented Plant Extract SW［0.0625％-50％（w╱v）］, ascorbic acid（0.16, 0.8, and 4 mM）, and acetylcysteine （0.16, 0.8, and 4 mM）. Results The production of glyceraldehyde︱AGEs was inhibited like the aminoguanidine result with 0.125％ （w╱v）or greater Liquid of Fermented Plant Extract SW. Moreover, ascorbic acid and acetylcysteine inhibited the production of glyceraldehyde－AGEs. However, the inhibitory action of Liquid of Fermented Plant Extract SW toward AGEs exhibited different behavior from ascorbic acid and acetylcysteine. Conclusions This study suggests that Liquid of Fermented Plant Extract SW blocks a reaction between glyceraldehyde and proteins, inhibiting the formation of glyceraldehyde-AGEs. Perhaps, Liquid of Fermented Plant Extract SW could inhibit the production of AGEs through a different pathway from ascorbic acid and acetylcysteine.