Inhibitory Effects of Methonolic Pericarp Extract of Feronia limonia on in vitro Protein Glycoxidation

Putta, Swathi and Kilari, Eswar Kumar and Koratana, Rohini and Nagireddy, Neelakanta Rao and Qureshi, Absar Ahmad (2015) Inhibitory Effects of Methonolic Pericarp Extract of Feronia limonia on in vitro Protein Glycoxidation. International Journal of Pharmacology, 11 (1). pp. 35-42. ISSN 1811-7775

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The involvement of free radicals and oxidative reactions in protein glycoxidation processes, compounds with antioxidant activity have been tested in order to reduce or to stop glycoxidation. In this study, the antioxidant potential of methonolic pericarp extract of Feronia limonia (MPFL) was evaluated using different in vitro assays including the scavenging activities of super oxide radical, hydroxyl radical, hydrogen peroxide, DPPH radical, Nitric oxide radical and Fe+3radical scavenging activity. The extract was evaluated for antioxidant potential by the phosphomolybdenum method, Fe+2 chelating activity, Ferric Reducing Ability Power (FRAP) and 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTs) radical scavenging assay. The results indicated that the MPEF possesses the highest antioxidant activity. To establish the link between glycation and oxidation processes, further the extract have been evaluated for its in vitro antiglycation activities like the inhibitory activities on Bovine Serum Albumin (BSA) and protein oxidation markers including Protein Carbonyl Formation (PCO). The MPFL extract at different concentrations (25-100 μg mL-1) has significantly quenched the fluorescence intensity of glycated BSA and the glycoxidation measured in terms of advanced glycation end products (AGEs). Furthermore, the study demonstrate that the inhibitory effects of MPFL extract in preventing oxidative protein damages including effect on PCO formation which are believed to form under the glycoxidation processes. These results clearly demonstrate that the MPFL is capable of suppressing the formation of AGEs and protein oxidation in vitro might be due to the presence of active principles like volatile flavour and free fatty acids.

Item Type: Article
Subjects: Pharmaceutical Sciences
Divisions: College of Pharmacy > Pharmacy
Depositing User: Dr. Absar Qureshi
Date Deposited: 22 Oct 2017 07:09
Last Modified: 22 Oct 2017 07:09

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