Article

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

Food Chemistry (impact factor: 3.65). 05/2010; 120(1):261–267. pp.261–267

ABSTRACT The 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 inhibitoryeffects against the formation of total advancedglycationendproducts (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 Nε-Carboxymethyllysine (CML). Different from many other plant species, AGEinhibitory 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.

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    Article: Marine bioactives as functional food ingredients: potential to reduce the incidence of chronic diseases.
    Sinéad Lordan, R Paul Ross, Catherine Stanton
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Keywords

20 microalgae
 
AGEinhibitory abilities
 
antiglycative activities
 
bovine serum albumin
 
BSA)-glucose system
 
diatom Nitzschia laevis exhibited
 
different growth phases
 
ethyl acetate fractions
 
green microalgae Chlorella
 
highest inhibitoryeffects
 
inhibition rate
 
Nitzschia laevis
 
phenolic compounds
 
plant species
 
specific AGEs
 
strong antiglycative capacities
 
total advancedglycationendproducts
 
total AGEs
 
unsaturated fatty acids
 
used inhibitor