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Article: Inhibitory effects of microalgal extracts on the formation of advanced glycation endproducts (AGEs)

TitleInhibitory effects of microalgal extracts on the formation of advanced glycation endproducts (AGEs)
Authors
Sun, ZPeng, XLiu, JFan, KWWang, MChen, F
KeywordsAGEs
Diabetic complications
Lutein
Microalgae
Unsaturated fatty acids
Issue Date2010
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation
Food Chemistry, 2010, v. 120 n. 1, p. 261-267 How to Cite?
DOI: http://dx.doi.org/10.1016/j.foodchem.2009.10.018
AbstractThe antiglycative activities of 20 microalgae at different growth phases were evaluated for the first time. In a bovine serum albumin (BSA)-glucose system, ethyl acetate fractions of green microalgae Chlorella and diatom Nitzschia laevis exhibited the highest inhibitory effects against the formation of total advanced glycation endproducts (AGEs) (inhibition rates: 81.76-88.02% and 91.68%) at the concentration of 500 ppm. Such abilities were higher than the effect of 1 mM aminoguanidine (AG) solution (inhibition rate: 80.51%), a commonly used inhibitor of glycation process. In addition to total AGEs, these fractions were also found to be effective in the blockage of the formation of two specific AGEs, pentosidine and N ε-Carboxymethyllysine (CML). Different from many other plant species, AGE inhibitory abilities of selected microalgae were not due to the presence of phenolic compounds. HPLC and gas chromatography (GC) analysis revealed that carotenoids in Chlorella and unsaturated fatty acids, mainly of linoleic acid, arachidonic acid and eicosapentaenoic acid in Nitzschia laevis contributed to their strong antiglycative capacities. © 2009 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/89307
ISSN
0308-8146
2021 Impact Factor: 9.231
2020 SCImago Journal Rankings: 1.772
ISI Accession Number ID
WOS:000273931100037
References
References in Scopus

 

DC FieldValueLanguage
dc.contributor.authorSun, Zen_HK
dc.contributor.authorPeng, Xen_HK
dc.contributor.authorLiu, Jen_HK
dc.contributor.authorFan, KWen_HK
dc.contributor.authorWang, Men_HK
dc.contributor.authorChen, Fen_HK
dc.date.accessioned2010-09-06T09:55:12Z-
dc.date.available2010-09-06T09:55:12Z-
dc.date.issued2010en_HK
dc.identifier.citationFood Chemistry, 2010, v. 120 n. 1, p. 261-267en_HK
dc.identifier.issn0308-8146en_HK
dc.identifier.urihttp://hdl.handle.net/10722/89307-
dc.description.abstractThe antiglycative activities of 20 microalgae at different growth phases were evaluated for the first time. In a bovine serum albumin (BSA)-glucose system, ethyl acetate fractions of green microalgae Chlorella and diatom Nitzschia laevis exhibited the highest inhibitory effects against the formation of total advanced glycation endproducts (AGEs) (inhibition rates: 81.76-88.02% and 91.68%) at the concentration of 500 ppm. Such abilities were higher than the effect of 1 mM aminoguanidine (AG) solution (inhibition rate: 80.51%), a commonly used inhibitor of glycation process. In addition to total AGEs, these fractions were also found to be effective in the blockage of the formation of two specific AGEs, pentosidine and N ε-Carboxymethyllysine (CML). Different from many other plant species, AGE inhibitory abilities of selected microalgae were not due to the presence of phenolic compounds. HPLC and gas chromatography (GC) analysis revealed that carotenoids in Chlorella and unsaturated fatty acids, mainly of linoleic acid, arachidonic acid and eicosapentaenoic acid in Nitzschia laevis contributed to their strong antiglycative capacities. © 2009 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchemen_HK
dc.relation.ispartofFood Chemistryen_HK
dc.subjectAGEsen_HK
dc.subjectDiabetic complicationsen_HK
dc.subjectLuteinen_HK
dc.subjectMicroalgaeen_HK
dc.subjectUnsaturated fatty acidsen_HK
dc.titleInhibitory effects of microalgal extracts on the formation of advanced glycation endproducts (AGEs)en_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0308-8146&volume=120&issue=1&spage=261&epage=267&date=2010&atitle=Inhibitory+effects+of+microalgal+extracts+on+the+formation+of+advanced+glycation+endproducts+(AGEs)en_HK
dc.identifier.emailWang, M: mfwang@hku.hken_HK
dc.identifier.emailChen, F: sfchen@hku.hken_HK
dc.identifier.authorityWang, M=rp00800en_HK
dc.identifier.authorityChen, F=rp00672en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.foodchem.2009.10.018en_HK
dc.identifier.scopuseid_2-s2.0-71349084951en_HK
dc.identifier.hkuros169744en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-71349084951&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume120en_HK
dc.identifier.issue1en_HK
dc.identifier.spage261en_HK
dc.identifier.epage267en_HK
dc.identifier.isiWOS:000273931100037-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridSun, Z=22837137300en_HK
dc.identifier.scopusauthoridPeng, X=23995738500en_HK
dc.identifier.scopusauthoridLiu, J=36064082300en_HK
dc.identifier.scopusauthoridFan, KW=7202978325en_HK
dc.identifier.scopusauthoridWang, M=7406691844en_HK
dc.identifier.scopusauthoridChen, F=7404907980en_HK
dc.identifier.citeulike5948259-
dc.identifier.issnl0308-8146-

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