• Food Science and Biotechnology
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• 제17권6호
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• pp.1131-1138
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• 2008

Diabetic complications are a leading cause of blindness, renal failure, and nerve damage. Additionally, diabetes-accelerated atherosclerosis leads to increased risk of myocardial infarction, stroke, and limb amputation. At the present time, 4 main molecular mechanisms have been implicated in hyperglyceamia-mediated vascular damage. In particular, advanced glycation endproducts (AGE), which are formed by complex, heterogeneous, sugar-derived protein modifications, have been implicated as a major pathogenic process for diabetic complications. Recently, AGE inhibitors such as aminoguanidin, ALT-946, and pyridoxamine have been reported. Such an integrating paradigm provides a new conceptual framework for future research on diabetes complications and on discovering drugs to prevent the progression of AGE-induced maladies.

• 한국한의학연구원논문집
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• 제9권1호
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• pp.123-126
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• 2003

Advanced glycation end products(AGEs) are largly involved in the pathogenesis of diabetic complications. It is obvious that inhibition of AGEs formation is important in preventing the occurrence and progression of diabetic complications. Therefore, to seek possible AGEs inhibitors in herbal medicines, unprocessed - und processed Puerariae Radix were tested. The inhibitory effect on AGEs formation was slightly increased through processing. Unprocessed-, processed Puerariae Radix and puerarin showed potential inhibitory action than that of positive control, amino guanidine HCI.

• 생약학회지
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• 제33권4호통권131호
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• pp.308-311
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• 2002

Advanced glycation end products(AGEs) are largly involved in the pathogenesis of diabetic nephropathy. It is obvious that inhibition of AGEs formation is important in preventing the occurrence and progression of diabetic nephropathy. In diabetes, this reaction is greatly accerated and is important in the pathogenesis of diabetic complications, especially diabetic nephropathy. Therefore, to seek possible AGEs inhibitors in herbal medicines, unprocessed - and processed Magnolia Bark were examined in vitro as basic data for aniaml experiment. The content of magnolol in unprocessed Magnolia Bark was $0.796{\pm}0.072%$, and after processing was decreased to $0.586{\pm}0.101%(p<0.01)$. The content of AGEs was measured by their intrinsic fluorescence. The $IC_{50}({\mu}g/ml)$ values of aminoguanidine, unprocessed- and procesled Magnolia Bark are $38.845{\pm}8.36{\mu}g/ml$, $54.264{\pm}3.153{\mu}g/ml$ and $27.882{\pm}1.836{\mu}g/ml$, respectively. This result means that prcessed Magnolia Bark was more effective than aminoguanidine, as positive control.

• Food Science and Biotechnology
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• 제18권1호
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• pp.190-196
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• 2009

The inhibition effects of an Alpinia officinarum (AO, Zingiberaceae) on the formation of advanced glycation end products, aldose reductase, and scavenging effect on 1,1-diphenyl-2-picryl-hydrazil (DPPH) radical for the prevention and/or treatment of diabetic complications were investigated. The ethyl acetate fraction of AO was the most effective among all fractions. Through the tests with electron impact-mass spectrometry and nuclear magnetic resonance, two compounds (compound 1 and 2) finally obtained from the ethyl acetate fraction of AO were identified as galangin (1) and kaempferide (2), respectively. In addition, the compound 1 and 2 and the ethyl acetate fraction were compared for the prevention effect on advanced glycation end products, aldose reductase, and the scavenging effect on DPPH radical. The ethyl acetate fraction was significantly more effective than the 2 compounds for those preventive activities.

• 대한한의학회지
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• 제37권2호
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• pp.62-75
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• 2016

Objectives: This study examined whether Lycii Radicis Cortex has an inhibitory effect on inflammatory response through an oxidative stress and advanced glycation endproducts (AGEs)-mediated pathway in streptozotocin (STZ)-induced type 1 diabetic rats. Methods: Lycii Radicis Cortex was orally administered to STZ-induced diabetic rats in doses of 80 or 160 mg/kg body weight/day for 2 weeks, and its effects were compared with those of diabetic control and normal rats. Results: The administration of Lycii Radicis Cortex decreased the elevated serum urea nitrogen and renal reactive oxygen species (ROS), and reduced the increased AGEs in the serum and kidney. The elevated protein expressions of nicotinamide adenine dinucleotide phosphate (NADPH) oxidase subunits in the kidney of diabetic control rats were significantly decreased after Lycii Radicis Cortex treatments. Moreover, the kidney of diabetic rats exhibited the up-regulation of receptor for AGEs (RAGE) and AGEs-related proteins; however, Lycii Radicis Cortex treatment also significantly reduced those expressions (excepted RAGE). In addition, the diabetic rats exhibited an up-regulation of the expression of proteins related to inflammation in the kidney, but Lycii Radicis Cortex administration reduced significantly the expression of the inflammatory proteins through the nuclear factor-kappa B (NF-${\kappa}B$) and activator protein-1 (AP-1) pathways. Conclusions: This study provides scientific evidence that Lycii Radicis Cortex exerts the antidiabetic effect by inhibiting the expressions of AGEs and NF-${\kappa}B$ in the STZ-induced diabetic rats.

• 한국수산과학회지
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• 제50권5호
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• pp.481-486
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• 2017

The content of $N^{\varepsilon}$-(carboxymethyl)lysine (CML), an advanced glycation endproduct, in stir-fried anchovy prepared under different cooking conditions was determined, along with their sensory properties. The aim of the study was to optimize cooking conditions of stir-fried anchovy for minimal CML production by using different sugars, sugar concentrations, pH levels, and cooking times. The results showed that CML content increased with increasing sugar concentration. Cooking time did not affect CML content but lowering the pH with lemon juice decreased it significantly. The CML content of samples with a high sugar concentration, and without lemon juice was $4.67{\mu}g/mL$, and that of samples with both a low sugar concentration and lemon juice was $2.49{\mu}g/mL$, indicating a 47% reduction in the CML content of sir-fried anchovy. We conclude that stir-fried anchovy cooked with less sugar and the addition of lemon juice can reduce CML content while maintaining sensory characteristics.