Abstract

A STUDY ON THE ROLE OF DIETARY AGENT AGED GARLIC EXTRACT ON PROTEIN GLYCATION

Gini Garima, Shagufta Moin, Neeraj Kumar Agrawal*, Pankaj Kumar Gupta, Shikha Dwivedi, Uma Gupta6

Abstract

Protein glycation is a spontaneous post translational modification of proteins by excess sugars causing formation of advanced glycation end products (AGEs) in diabetic individuals and responsible for diabetes complications. A wide variety of anti-glycating agents have been reported & recently there has been interest in natural products with anti-glycation properties. The Garlic has been used historically for medicinal purposes particularly for treatment of diseases associated with ageing. Aged garlic extract contains potent antioxidant activity and it can be a useful anti-glycating agent hence we planned for analyse the various concentrations of extract of aged garlic extract. Human serum albumin was used for in vitro glycation. The result demonstrated that Aged garlic extract has potent inhibitory effect on the protein glycation as revealed by dose dependent increase in fluorescence intensity in tryptophan fluorescence, decrease in AGEWorld specific fluorescence, decrease in protein bound carbonyl groups, and a reduction in the intensity of the band in SDS-PAGE analysis. It concluded that Aged garlic extract nullifies fructose mediated cross-linking, carbonyl formation and AGEs formation as revealed by SDS-PAGE analysis, fluorescence spectroscopy and chemical estimation of carbonyl moiety in HSA.

Keywords: AGEs- advanced glycation end products; Aged garlic extract; Serum albumin.