Inhibitory effect of polysaccharides from pumpkin on advanced glycation end-products formation and aldose reductase activity

被引：52

作者：

Wang, Xuan ^{[1
]}

Zhang, Liang-Shuan ^{[1
]}

Dong, Lu-Lu ^{[1
]}

机构：

[1] Harbin Med Univ, Coll Pharm, Harbin 150081, Peoples R China

来源：

FOOD CHEMISTRY | 2012年 / 130卷 / 04期

关键词：

Pumpkin; Polysaccharide; Aldose reductase; Antiglycation; DIABETIC-NEUROPATHY; MAILLARD REACTION; CROSS-LINKING; GLYCOSYLATION; FLAVONOIDS; COLLAGEN; SORBINIL; GLUCOSE; PATHWAY;

D O I：

10.1016/j.foodchem.2011.07.064

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Inhibitors of advanced glycation end-products formation and aldose reductase have been considered to be potential treatment of diabetic complications. This study investigated the abilities of polysaccharides extracted from pumpkin (PPs) to inhibit the formation of advanced glycation end-products and aldose reductase. The results showed that the inhibitory effects of PPs on the formation of advanced glycation end-products were higher than 50%, at 200 mu g/ml, stronger than the positive control aminoguanidine, and the inhibitory effects of PPs on aldose reductase were higher than 58%, at 500 mu g/ml, but not as potent as the positive control epalrestat. The result of this work suggests that pumpkin polysaccharides displayed therapeutic potential in the prevention and treatment of diabetic complications. (C) 2011 Published by Elsevier Ltd.

引用

页码：821 / 825

页数：5

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