Inhibition of advanced glycation end products and protein oxidation by leaf extracts and phenolics from Chilean bean landraces

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dc.article.number105270
dc.contributor.authorÁvila, Felipe
dc.contributor.authorCruz, Nadia
dc.contributor.authorAlarcón-Esposito, Jazmín
dc.contributor.authorMárquez, Katherine
dc.contributor.authorBurgos-Edwards, Alberto
dc.contributor.authorTheoduloz, Cristina
dc.contributor.authorSchmeda-Hirschmann, Guillermo
dc.contributor.authorNina, Nélida
dc.contributor.authorPaillán, Hernán
dc.contributor.authorFuentealba Patino, Denis Alberto
dc.contributor.authorVejar-Vivar, Carmina
dc.date.accessioned2024-04-15T08:00:06Z
dc.date.available2024-04-15T08:00:06Z
dc.date.issued2022
dc.description.abstractPhenolics can decrease the levels of advanced glycation end products (AGEs) from proteins, but their mechanisms in complex mixtures are poorly understood. Leaf extracts and the main phenolics from Chilean bean (Phaseolus vulgaris) landraces were assessed for their capacity to inhibit AGEs and oxidative modifications on bovine serum albumin incubated with glucose. The leaf extracts of six bean landraces decreased AGEs (fluorescent AGEs and carboxymethyl lysine) and oxidative (Kyn, Di-Tyr, protein carbonyls) modifications. Fluorescent AGEs were characterized by time-resolved techniques. The composition of the extracts was determined by HPLC-DAD-Q-TOF-MS/MS, and the main compounds were quantified by HPLC. Correlations between the levels of AGEs or protein carbonyls with the main phenolics suggested synergic effects of caffeoyl malic acid (CMA) and rutin. The synergic effect was evaluated using mixtures of rutin and CMA, showing a strong decrease in fluorescent AGEs and protein carbonylation compared with the pure single compounds, supporting this finding.
dc.description.funderFONDECYT
dc.description.funderUniversidad de Talca
dc.fechaingreso.objetodigital2024-10-24
dc.format.extent10 páginas
dc.fuente.origenScopus
dc.identifier.doi10.1016/j.jff.2022.105270
dc.identifier.eissn2077-1444
dc.identifier.isbn978-1-119-52131-0
dc.identifier.issn17564646
dc.identifier.pubmedid17953335
dc.identifier.scopusidSCOPUS_ID:85139032332
dc.identifier.urihttps://doi.org/10.1016/j.jff.2022.105270
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/85050
dc.identifier.wosidWOS:000803207300001
dc.information.autorucEscuela de Química; Fuentealba Patino Denis Alberto; 0000-0003-4798-7204; 160255
dc.issue.numero5
dc.language.isoen
dc.nota.accesocontenido completo
dc.pagina.final10
dc.pagina.inicio1
dc.publisherWiley
dc.relation.ispartofJournal of Functional Foods
dc.revistaJournal of Functional Foods
dc.rightsacceso abierto
dc.subjectCaffeoyl malic acid
dc.subjectPhaseolus vulgaris
dc.subjectProtein crosslinking
dc.subjectProtein glycation
dc.subjectRutin
dc.subjectSynergic effects
dc.subject.ddc510
dc.subject.deweyMatemática física y químicaes_ES
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleInhibition of advanced glycation end products and protein oxidation by leaf extracts and phenolics from Chilean bean landraces
dc.typeartículo
dc.volumen98
sipa.codpersvinculados160255
sipa.indexScopus
sipa.trazabilidadCarga WOS-SCOPUS;15-04-2024
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