Inhibiting the formation of advanced glycation end-products by three stilbenes and the identification of their adducts

• Published in: Food chemistry Vol. 295; pp. 10 - 15
• Main Authors: Wang, Weixin, Yang, Rui, Yao, Huan, Wu, Yun, Pan, Weidong, Jia, Ai-Qun
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.10.2019
• Subjects: Acrolein; Adducts; Advanced glycation end products; Methylglyoxal; Stilbene; Acrolein; Methylglyoxal; Advanced glycation end products; Stilbene; Adducts
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2019.02.137

•Three stilbenes had the activity to inhibit the AGEs formation.•Piceatannol showed the strongest inhibition effects on the formation of AGEs.•Three stilbenes showed the ability to scavenge acrolein and methylglyoxal.•Eight isolated adducts between three stilbebes and toxic carbonyls. The objective of this work is to investigate the inhibition effects on AGEs formation and the ability of scavenging toxic carbonyls of three stilbenes, resveratrol, oxyresveratrol, and piceatannol. The results showed that the three stilbenes had the activity to inhibit the AGEs formation in BSA-acrolein and BSA-methylglyoxal models, especially piceatannol which showed the strongest inhibition effects on the formation of AGEs with the half maximal inhibitory concentrations (IC50) value of 2.44 mM and 0.19 mM in the BSA-acrolein and BSA-methylglyoxal model, respectively. In addition, the three stilbenes showed the ability to scavenge acrolein and methylglyoxal in pH 7.4 at 37 °C. Eight isolated adducts between three stilbenes and toxic carbonyls further confirmed that these three stilbenes could scavenge acrolein and methylglyoxal by forming adducts successfully. Thus, the present study suggested that the consumption of foods containing stilbenes was beneficial for controlling the amount of reactive carbonyl species and the AGEs formation.